Did someone say, LASAGNA!!!!!!!

Just a few weeks ago, I had a craving for some lasagna. I am known for making a really good lasagna, especially vegetarian style lasagna(meat-lovers never know its not real meat). But this time I did add a little chicken to it. I used a product from Trader Joes called Chicken Serenada which is so flavorful. I also used fresh lasagna noodles to give the dish a tenderness that has everyone screaming for seconds, and thirds.

Fresh Lasagna Noodles or Egg Noodle Sheets
2 jars of your favorite spaghetti sauce
1 package of Trader Joes Chicken Serenada (you can substitute with a marinated grilled/broiled chicken breast)
1 bag of frozen organic whole leaf spinach (if you can't find organic, then use non organic)
4 cloves of garlic (crushed)
16 oz ricotta cheese
2 cups of shredded mozzarella, Gruyere and sharp cheddar cheese
2 cups of soy crumbled "meat"

I took the container of ricotta cheese, spinach, garlic, and chicken serenada and placed in the food processor and pulsed for until the chicken was minced into the cheese mixture. You can season with salt and pepper if you think its needed. You can warm up spaghetti sauce and add soy crumbled meat and season to your liking. Since the noodles are fresh you will not have boil because they will bake in the oven and trust me, it will be tender.

Now for assembly! In a 9x13 inch pan start with your sauce, then your lasagna noodles, next is the ricotta cheese mixture, noodles, sauce and sprinkle 1/2 cup of shredded cheese, and keep repeating until you reach the top of the brim which is going to end with noodle, sauce and remaining shredded cheese. Bake for 45 minutes and turn oven off and take out of oven and allow to stand for 10-15 minutes.

Enjoy!!

Take a look at the finishing touches:

Spiced Sea Scallops & Shrimp Gyoza

Last night was a great experience in my lab (the kitchen). I initially wanted a rice noodle soup with viggies and gyozas (thai dumplings). That obviously changed. Instead, I took some sea scallops I had from Wholefoods and sliced them in half giving me about 8 scallops (I had 4 scallops to start with). I rubbed them with an indian spice mixture for fish (*Shan Fish Seasoning) and some extra virgin olive oil and allowed them to sit while I made everything else.

I then started on the spinach sauce which consist of Organic frozen spinach(wholefood 365 Brand) that were blanched in about 1/2 cup of water. I added the spinach and liquid to the blender with 2 chopped onions, 2 tablespoons of minced garlic, ground cardamom, Shans Curry Dal seasoning, non-dairy cream cheese (Tofutti Brand), coconut milk (1 can), kosher salt to taste and a pinch of REAL cayenne pepper. Blend for a few seconds and - BAM!

Once the sauce was done, I fried the shrimp gyoza's from Trader Joes (which is one of my absolute favorite thing to eat, seriously). Once they were almost done, I then started to heat up my pan and added a little olive oil and seared the scallops to get a nice color without overcooking, and Viola! A beautiful dinner and tasty sauce.

An A++ for Ekta Restaurant

Philadelphia has a newly discovered restaurant that is a great Authentic Indian treat:

Ekta
250 E. Girard Ave
215-426-2277
http://ektaindiancuisine.com/

Ekta is in the Fishtown area in Philly and if your visiting its a must go. If you live in Philly and love Indian Food - Real Indian Food, its worth the trip. The Chef that is there cooking up all the mouth water flavourful dishes just happen to be Raju Bhattarai who is the chef/owner of Ekta. He's also Tiffin's former executive chef.

Their food is a must try; big satisfying flavourful portions at an affordable cost. Come on, you have no excuse. They have a diningroom in the works, but until then there are two tables there for those who can wait to get home to savour the spiced-flavour of the best Authentic Indian Food in Philadelphia and possibly the Tri-State area.

FIGS RESTAURANT

Figs Restaurant
2501 N. Meredith St
Philadelphia, PA 19130
215-978-8440

If your looking for a hidden treasure in Philadelphia that's provide good atmosphere, great food, and affordable pricing, Figs Restaurant(Moroccan Cuisine) is that place. Figs has been a place that I frequent many times. Whether it be with a large group of friends for lunch, for an intimate dinner, or family outing for brunch - I've never been disappointed. If I had to give you one word to describe this establishment it would be consistency. Always consistent with delicious dishes that tantalizes your taste buds. Though Figs may be a small place, the character of the dinning room embodies the ability to comfort any and all parties whether on a date, with friends or the family. The wait staff are always so helpful to make your experience one to enjoy and remember.

With their cuisine and hospitality reflecting the beauty of Morocco; if you closed your eyes, you would think you were sitting in someones home in Marrakesh

Mehak Indian Restaurant - DC

817 7th Street N.W.
Washington, DC 20001
Tel: (202) 408-9292
Fax: (202) 408-9290
www.mehak.com

Mehak (Aroma) is a fine dining restaurant located in Chinatown (between Verizon and Convention Center), serving authentic Indian Tandoori (charcoal-grilled) and Mughlai dishes. Warm setting, friendly service and traditional curries.

I was away for the weekend at a seminar, and this place right here!(having a Katt Williams moment, sorry bout that). Mehak was a place were I ate 4 times (twice in one day on Saturday). The food was unlike any Indian food I've eaten before. The butter chicken, was PERFECT! The lamb curry was another favorite. During the weekend they have a buffet that shocked me! I normally stay away from buffets because of past experience. So I approached theirs very skeptically. Once I sat down to taste the food, my taste buds were in overload. I really fell for this place, and the staff was very friendly and tentative to clearing the tables of used plates that were cleaned from satisfied customers as they continued to go for more food at the buffet. Water glass stayed filled along with the free refill drinks.

Parting is sweet sorrow, especially when I was getting ready to head back to my home town only to find the restaurant closed between the 2:30pm - 5:00pm. I was surly going to grab some food to take back for my family to try. Maybe next time. If you ever find yourself in the D.C. area, and you like Indian food - Mehak is a place you have to visit. Tell them Umm Food sent you.

Diesel The Pressure Cooker

Here is my side kick in the Kitchen, Diesel the Pressure Cooker. Diesel can make a meal that is timely to almost close to nothing. I braised lamb, chicken, and turkey with Diesel, and each time the food was not only done in a short amount of time, but it was also tender and flavorful too (with added spices I used during the cooking process of course).

Diesel also does a great job with veggies, root veggies and legumes too. I made a soup with Diesel and I must say, I legumes that take hours was ready in no time. Not to mention, Diesel is an electric Pressure Cooker made by Cuisinart that also browns, simmers, saute, high pressure & low pressure, and a warmer.

If your a person who may see yourself in situations where you want to cook something good for your family but time is not on your side. Know this Diesel has plenty of brothers & sisters waiting for you to take them home to be your efficient kitchen assistant.

Cereal Smoothie

For those who love their cereal but may not have time to eat a bowl in the morning. I think I have something to help you with this smoothie. Your still getting the nutritious values from the cereal along with the taste but just not the texture. Here's what I do for my breakfast smoothie:

Cereal Smoothie

1 cup of Cereal (preferably a healthy nutritional cereal - I used Kashi Honey Sunshine*)
1 1/3 cup of Chocolate Soy milk (you can add a lil more if you don't want it too thick)
2 Tbsp of Silk Hazelnut Soy Creamer
2 Tbsp of Flax Seeds (good source of fiber)
2 Tbsp of Hemp Seeds (good source of protien)

Place all items in a blender for about 30 seconds and drink.

*Kashi Honey Sunshine Cereal is also high in fiber*

Braised Fried Turkey Wings

I wanted to try something new and different. I braised some turkey wings(just the wing with tip parts) last night in a jerk spice sauce. I actually braised them in the pressure cooker which only took 30 minutes (I will introduce you to my Pressure Cooker at a later but sooner date). I place them in the frig because I changed my mind on dinner. But today, had a hmmmmm moment. What if I took those braised turkey wings out the frig, and light coat them with a spiced (not spicy) flour and fry them to brown (didn't take long since they were already cooked).

Hmmmmmm.....

So, I did it. I must say, they were very tasty. Tender from the braising, and a nice crispy on the outside. And the flavors were PERFECT!

I also put together some garlic roasted broccoli which was easy, fast, tasty and healthy too. I just used some frozen organic broccoli, lemon-pepper sea salt, evoo (extra virgin olive oil), a tablespoon of crushed garlic and finish with a tablespoon of butter. Put in the the oven on 400 degrees for about 10 minutes. Yummy! With a lil crunch to it too.
You can sprinkle a lil cheese on it too if you like.

Well, that was dinner tonight. Quick, Tasty and Healthy.