Muffin Tin Chef by Matt Kadey Read Free Book Online Page B

a store-bought tomato sauce, I’ll often jazz it up by blending it with mushrooms, red wine vinegar, red chili flakes, oregano, or other seasonings. Serves 6 V, F
    9 whole wheat lasagna noodles
2 cups store-bought pasta sauce or homemade (see page 84), divided
1 1/2 cups reduced-fat ricotta cheese
4 ounces chopped spinach (about 3 cups)
1 cup shredded mozzarella cheese (about 4 ounces)
salt
torn fresh basil, to serve
grated Parmesan cheese, to serve
    In a large pot of water, cook the lasagna noodles according to the package directions until al dente. Depending on the size of your pot, you may need to do this in batches. Divide half of the pasta sauce among 6 jumbo muffin cups. Lay the noodles on a flat work surface and spread the ricotta cheese over each one. Top the ricotta with the spinach, and tightly roll the noodles. Slice each roll in half and stuff three lasagna rounds into each of 6 jumbo muffin cups with the cut sides up. Sprinkle the tops with a dash of salt. Top with the remaining sauce and the mozzarella cheese.
    Bake until the cheese is melted and bubbly, about 20 minutes. Let cool for several minutes before unmolding. As they cool, the lasagna rolls will meld together. To unmold, run a butter knife around the edges, place a flat object such as a cutting board on top of the tin and turn upside down. If desired, serve with torn basil, grated Parmesan cheese, and/or additional pasta sauce.

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    LASAGNA ROLLS, page 64

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    TURKEY POT PIES, page 66

TURKEY POT PIES
    Wholesome and comforting, pot pies are sometimes unbeatable. This recipe would be a good way to use leftover holiday turkey. Serves 6 F
    2 tablespoons grapeseed or canola oil, divided
1/3 pound turkey breast or thigh meat, diced into small cubes
1 leek, thinly sliced, white and light green parts
1 celery rib, chopped
1 large carrot, chopped
2 cups chopped cremini mushrooms
2 garlic cloves, minced
2 tablespoons flour
1 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups reduced-sodium chicken broth
1/3 cup frozen peas
7-ounces puff pastry (1/2 package), thawed
1 large egg beaten with 1 tablespoon water, for egg wash
    Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the turkey and cook until no longer pink, about 6 minutes. Remove the turkey and rinse the pan. Then in the same pan add the remaining 1 tablespoon oil and cook the leeks, celery, and carrot, stirring occasionally, until softened, about 5 minutes. Add the mushrooms and garlic, and cook, stirring occasionally, until softened, about 3 minutes. Add the flour, thyme, salt, and pepper, and cook, stirring constantly, for 1 minute. Slowly pour in the broth, stirring and scraping up the browned bits at the bottom of the pan. Bring to a boil, reduce the heat to low, and simmer for 10 minutes. Stir in the cooked turkey and the peas. Turn off the heat.
    Preheat the oven to 400°F. On a lightly floured work surface, roll out the puff pastry into a 12-inch square. Using a knife or pizza wheel, cut the pastry into 12 rectangular pieces by slicing 4 vertical rows and 3 horizontal rows. Fit the rectangles into 12 medium muffin cups, making sure there is some overhang. Divide the turkey mixture among the muffin cups. Pull in all four points of each crust over the filling so they meet in the middle, forming individual pot pies. Brush each pie with the egg wash and bake until crisp and deeply golden, about 20 minutes. Let cool for several minutes before umolding and serving.

MEATLOAVES WITH CHIMICHURRI SAUCE
    The best thing about individual meatloaves is they cook in less than half the time it takes regular meatloaf prepared in a loaf pan to cook. Chipotle chile pepper in adobo sauce adds a hint of smoky heat and can be found in the Latin section of better grocers. Serves 6 F
    Chimichurri Sauce:
    1 1/2 cups flat-leaf parsley, tightly packed
2 tablespoons fresh oregano, tightly packed
2 garlic cloves, chopped
1/3 cup extra-virgin olive oil
2 tablespoons red wine