Tuesday, January 7, 2014

The Joys of Notomato Sauce

The other day I shared my spaghetti and meatball recipe using notomato sauce. My family cannot believe that the notomato sauce actually tastes like real tomato sauce. I now know what tomatoes taste like! To celebrate some tomato loving, here are some more recipes using notomato sauce. They are all things I came up with at college, so they are single servings. I didn't know at the time, but what I was eating tasted just like it would have if I used actual tomato sauce.

chicken parmesan (3)
My cheese got a little too burnt. Monitor yours carefully while it's under the broiler to avoid this.

Chicken Parmesan
serves 1-2
1 large chicken breast (8-10 ounces), or 2 smaller chicken breasts
1 tbsp parmesan cheese
2 tbsp Italian breadcrumbs
1 egg white
¾ cup notomato sauce or tomato sauce
1 tsp Italian seasonings
1 ounce mozzarella cheese

Preheat your oven to 350 degrees. Pound the chicken breast out until it is evenly thinned. Mix the breadcrumbs and parmesan cheese together in a dish. Place the egg white in another dish. Dip the chicken in the egg white and then coat in the cheese and breadcrumb mixture. Heat a pan to medium heat with a little oil. Cook both sides of the chicken for about 2 minutes, or until lightly browned. Mix the sauce and Italian seasonings together. Place the chicken on a baking pan, cover with sauce, sprinkle the mozzarella cheese overtop, and bake for 25-30 minutes, or until the inside of chicken registers to 165 degrees on a thermometer. Turn the broiler on, and broil for 1-2 minutes, or until the cheese is browned.

spinach and chevre lasagna rolls (4)

Spinach and Chevre Lasagna Rolls
serves 1
½ cup notomato sauce (You can use regular tomato sauce too.)
1 tsp Herbs de Provence (a mixture of dried thyme, basil, rosemary, savory, marjoram, lavender,  
             fennel seed, and tarragon)
2 dry lasagna noodles
2 ounces chevre
½ cup chopped spinach

Preheat the oven to 400 degrees, and bring a large pot of water to a boil. Cook the noodles for 8 minutes, drain, and rinse with cold water. Pat dry with a towel and set aside. Mix the sauce together with 1/2 tsp seasoning. Spread a couple of tablespoons of it onto a large ramekin or small baking dish. Microwave the chevre cheese for about 10 seconds to soften it up a bit. Mix the cheese, spinach, and ½ tsp seasonings together. Spread the mixture out equally onto each lasagna noodle. Roll them up, and place them seam side down onto the sauce in the baking dish. Pour the rest of the sauce over top, and bake for 25 minutes, or until nice and bubbly.

Chicken Enchiladas for One with Notomato Sauce
2/3 cup notomato sauce
¼ tsp ground cumin
¼ tsp garlic powder
dash of cayenne pepper powder
dash of salt
1/3 cup shredded cooked chicken
¼ queso quesadilla cheese, plus more for sprinkling over the top
3- 6” corn tortillas

Preheat your oven to 350 degrees. Mix the seasonings and notomato sauce together. In a separate bowl, combine the cheese, chicken, and 2 tablespoons of the sauce. Place 1.4 cup of the sauce in the bottom of a small baking dish. Layer the tortillas onto a microwave safe plate with a damp paper towel under and on top of each tortilla. Microwave for 25 seconds, or until the tortillas are soft and pliable. Scoop 1/3 of the chicken mixture onto the edge of each tortilla, roll up, and place the enchiladas seam side down in the baking dish. Cover the enchiladas with the remaining sauce, and sprinkle some cheese on top. Bake for 30 minutes.

No comments:

Post a Comment