Seafood Lasagna

12 lasagna noodles
1 cup trimmed and halved snow peas
1 cup thinly sliced red bell pepper
1 1/2 cups part-skim ricotta cheese
1/4 cup freshly grated Parmesan cheese
1 egg
1 tbsp butter
2 tsp minced garlic
2 1/2 cups 1% milk
5 tbsp all purpose flour
2 tsp reduced sodium chicken bouillon powder
1/2 tsp each dry mustard and pepper
1/4 tsp salt
3/4 pound (340 g) bay scallops
3/4 pound (340 g) lump crab meat, chopped or bite sized pieces
3/4 cup packed shredded light old cheddar cheese, divided
1/4 cup minced fresh parsley

1.Prepare lasagna noodles according to package directions.  Drain.  Rinse with cold water and drain again.  Set aside.
2. Place snow peas and red peppers in a microwave safe dish with 1/4 cup of water.  Heat on high power for 3 minutes.  Drain and set aside.
3. In a medium bowl, mix together ricotta cheese, parmesan cheese and egg.  Set aside.
4. To make sauce, melt butter in a large pot over medium heat.  Add garlic.  Cook one minute.
5. Whisk together milk and flour until smooth. Add to garlic in pot.  Increase heat to medium-high.  Stir using a whisk.  Cook until mixture is bubbly and has thickened about 7 or 8 minutes.
6.Stir in bullion powder, dry mustard, pepper and salt.  Add scallops.  Cook until scallops are opaque about 5 minutes.  Stir in crab meat, 1/2 cup of cheese, parsley, snow peas and red pepper.  Cook for 1 more minute until cheese is completely melted.  Remove sauce from heat.
7. Spray a 9 x 13 baking dish with cooking spray.  To assemble lasagna, cover bottom of baking dish with 3 noodles.  Pour 1/3 sauce over top.  Layer 3 more noodles over sauce.  Spread all of the ricotta-parmesan mixture over noodles, followed by 1/3 of the sauce.  Top with 3 more noodles, remaining sauce and sprinkle remaining 1/4 cup of cheese over top.
8. Cover with foil and bake at 350 for 40 minutes.  Let stand for 5 minutes before serving.

This is from the Looneyspoons Collection, originally called "Anchors A-weigh Seafood Lasagna".  I have made it as the recipe calls and again when I had some left over lobster to use.  I replaced the scallops with the lobster and kept the crab meat as called for.  It is very rich, one piece goes a long way.  I am sure you could use any variation of seafood that you like in this recipe.

Summer Break & Falafels

We have decided to not meet and swap over the summer months.  As much as we have enjoyed getting together and exchanging meals, we have busy lives which often made it challenging to squeeze in the massive meal preps and even finding a convenient time to meet! We figured with the nicer weather and some vacation time ahead over the next few months, we would break for June/July/August and reconvene in the fall.  We also agreed that most of us tend to do more salads and grilling in the summer so our need for freezer meals would likely be less.  I still want to have a few things in my freezer so I've decided to freeze a few meals into lunch side portions instead.  Although making suppers is easier when we are BBQing, we never seem to have anything left over...which is my preferred choice of packed lunch.  Last week I made some Moroccan Stew and last night I made up some Thai Meatballs.  I also decided to try a Falafel recipe that a coworker had made and I instantly thought, "they would be great for freezing!" so here is the recipe.

FULLafel Patties (from the Looneyspoon Collection)

1 can (19 oz) chick peas, drained and rinsed
1/2 cup red onion
2 tbsp lemon juice
2 tbsp all purpose flour
1 tbsp tahini
1 tsp garlic
1 tsp ground cumin
1/2 tsp each coriander, chili powder, salt
1/2 tsp baking soda
1/8 cayenne pepper
2 tbsp olive oil, divided

Add all ingredients except olive oil to the bowl of a food processor.  Pulse on and off, occasionally scraping down sides of bowl, until mixture is the consistency of very thick cookie dough.  Transfer mixture to a bowl, cover with plastic wrap and refrigerate at least 1 hour (it will firm up).

Using about 2 tbsp "dough" per patty, form mixture into 15 balls.  Using your hands, flatten balls slightly to form 2 inch patties.

Heat 1 tbsp oil in a 10 inch skillet over medium-high heat.  Add half the patties to the skillet.  Cover and cook for about 3 to 4 minutes per side, until patties are lightly browned and heated through.  Be careful not to burn them.  Remove patties from skillet and keep warm.  Cook remaining patties in remaining 1 tbsp oil.  Patties will firm up a bit if left to cool slightly before service.

Now this was my first time making them, so I learned a few things! I found my texture too sticky and in hindsight should have added a little more flour.  I probably threw in too much lemon juice (and I am terrible for not measuring anything when I cook!).  I also did not have tahini so I used peanut butter, but I doubt if that would have affected things too much.  Just make sure the texture is not too wet as it makes it harder to roll into balls (as happened to me).  Also, my patties didn't really fill out much so I question how well my baking soda worked. I am not a baker, so it is possible it has been in my cupboard for a year - should have checked the expiry date first!  Having said all this, the taste was delicious!  I will definitely try making them again...and did freeze me results for some quick lunches this summer.

I also made up a fruit salad which has a really tasty sauce you might enjoy.

Rootie Toot Fruit Salad (Looneyspoons Collection)

2 cups low fat plain greek yogurt
2 tbsp liquid honey
1 tbsp frozen orange juice concentrate
1 tsp orange zest
6 cups chopped fresh fruit

To make dressing, mix first four ingredients together in a small bowl.  Cover and refrigerate for 1 hour.
Stir dressing and fruit together in a large bowl.  Serve immediately.

I have put all my fruit into a separate bowl and just toss with dressing prior to eating a single serving. I threw a little granola on top to make it a breakfast meal. It has a really nice tangy orange taste to it!