All posts tagged Sauce

Lasagna made with ham & cheese in a Béchamel (white) and tomato sauce. This classic combination comes together with great results in this tasty lasagna.

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) make it a breeze to put this rich cheesy, comforting main dish on your table in no time flat.

Since it’s so rich, I like to serve it with a green salad.

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5 from 1 vote

Cheese and Ham Lasagna Fast2eat

Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Dish
Cuisine: Italian
Keyword: Bake, Béchamel, Easy, easy-to-prepare, Italian, Lasagna, Oven-Baked, Pasta, Sauce, Smoked Ham
Servings: 6 people
Calories: 675kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Ham Pork/chicken/turkey
  • 200 g Mozzarella cheese shredded
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this recipe Béchamel (white)
  • ½ cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • ayer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the ham, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no-cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.
Use the Tomato sauce Fast2eat Recipe, as well as Béchamel (white). Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever.
You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones.
Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉
Also check
Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe
Tomato sauce Fast2eat Recipe
Check out this recipe

Nutrition

Calories: 675kcal | Carbohydrates: 74g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Cholesterol: 78mg | Sodium: 1892mg | Potassium: 1174mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1250IU | Vitamin C: 30.5mg | Calcium: 550mg | Iron: 4.9mg

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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It’s a luscious sauce for any Pasta or Spaghetti Squash. Also, give it a try with potatoes or just au gratin topped with potato sticks.

I was looking for an easy and delicious recipe to use this Pre-cooked Chicken and Chicken Stock Fast2eat that I’ve previously made.

The result consisted of a silky and creamy dish: Chicken Béchamel sauce, Shredded chicken, spices and herbs tossed with a Spaghetti Squash (or with any pasta or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin), and topped with melted mozzarella. Baked until nice and brown.

This creamy chicken is really satisfying and surprisingly low in calories. Lots of flavors, which work together very well in a delicious and simple dish! The result was nothing short of marvellous. We loved it!!!

 

 

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5 from 1 vote

Shredded Chicken with Béchamel (white) Sauce Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish, Side Dish
Keyword: Béchamel, Cheese, Chicken, Chicken Béchamel, Chicken Sauce for Pasta, Chicken Sauce for Spaghetti Squash, Clean eating, Creamy, Easy, Fast, Low carb, Pasta, Quick, Recipe, Sauce, Spaghetti Squash
Servings: 8 people
Calories: 232kcal

Ingredients

Instructions

  • Prepare Chicken Béchamel sauce according to its recipe.
  • Add 500g of the Shredded chicken.
  • Add Tomato and Soy sauce.
  • Add any optional spice such as Paprika, Oregano, Parsley, Basil, Thyme to taste. Mix well until boiling and adjust salt if need.
  • Put the sauce on top of the Spaghetti Squash (or pasta* or or potato, as a filling for this Brazilian Blender Savoury Pie Fast2eat or just itself au gratin) in a large casserole dish or 2 small ones.
  • Top mozzarella (and/or parmesan) cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
*Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

Nutrition

Calories: 232kcal | Carbohydrates: 10g | Protein: 28g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 65mg | Sodium: 834mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 5mg | Calcium: 120mg | Iron: 1.1mg
Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe
Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe
Spaghetti Squash Fast2eat
Check out this recipe
Brazilian Blender Pie Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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This Shrimp Sauce recipe can satisfy a number of meal occasions and is sure to impress. It’s quick and easy. It’s perfect for casual entertaining as it is packed with flavor. Use jumbo shrimp if you want to make it impressive!

Use it with Spaghetti or any short pasta such as penne, or try this Fast2eat shrimp sauce with a low-carb, healthier alternative to pasta using spaghetti squash! It’s still amazingly delicious with half the calories! Spaghetti squash is a favorite ingredient for those seeking a lower-carb, paleo-friendly, clean eating, gluten-free alternative to pasta.

If you prepare the spaghetti squash in advance, it is ready in minutes.

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5 from 1 vote

Shrimp Sauce for Pasta or Spaghetti Squashi Fast2eat

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Dish
Keyword: Clean eating, Easy, Fast, Gluten-free, Low carb, Paleo-friendly, Recipe, Sauce, Shrimp, Shrimp Sauce, Shrimp Sauce for Pasta, Shrimp Sauce for Spaghetti Squash
Servings: 4 people
Calories: 406kcal

Ingredients

Shrimp stock (or Vegetable Stock)

  • Shrimp heads (optional), shells, and tails or use 1tbsp Vegetable Instant Stock Mix
  • 2 cups Water hot
  • 1 tbsp Hondashi *Bonito fish Soup Stock

Shrimp

  • 800 g Shrimp peeled and cleaned
  • ¼ cup Lemon juice or juice from 2 lemons
  • Salt to taste
  • Thyme to taste
  • Cilantro (lots to taste (also known as coriander - fresh leaves chopped or dried))
  • 1 tbsp Hondashi *Bonito fish Soup Stock
  • Paprika to taste
  • Parsley to taste
  • Green onion chopped to taste or chives
  • Black pepper optional to taste

Sauce

  • 1 tbsp Olive oil or vegetable oil
  • 1 tbsp Butter or Margarine
  • 1 Onion large chopped
  • 3 cloves Garlic minced or 1 tbsp minced Garlic
  • 1/4 cup Tomato sauce
  • 400 ml Cream (whipping cream/thick cream/heavy cream/evaporated milk)
  • 1 cup White wine optional
  • 2 tbsp Cream cheese or catupiry
  • Parmesan cheese

Instructions

Shrimp stock (or Vegetable Stock)

  • Give Shrimp heads, shells, and tails a quick rinse under cold water first.
  • Place the heads, shells, and tails in a Small Saucepan with enough cold water to just cover the shells. Add HonDashi (Bonito Fish Soup Stock) to improve the taste.
  • Simmer the whole thing uncovered until the water takes on a light orange-stock colour, about 15 minutes, then Strain all the shells out. Use the stock in your shrimp recipe for an extra boost of flavor.
  • If using Vegetable Stock just add 1 tbsp Vegetable Instant Stock Mix to 1 cup of boiling water.

Shrimp

  • Season shrimp (peeled) with salt, Lemon Juice, Thyme Leaves, Cilantro Leaves, HonDashi (Bonito Fish Soup Stock), Paprika, Parsley, chives or green onion, Black pepper (optional to taste).

Sauce

  • In a big skillet or Saucepan heat the oil (Extra Virgin Olive Oil or vegetable oil), butter (or margarine) and saute the chopped onion and Minced Garlic.
  • Add the seasoned shrimp and saute the shrimp until pink.
  • Add the tomato sauce and shrimp stock (or Vegetable Stock) cook for 5 min. Be careful if overcook shrimp becomes chewy.
  • Add the cream (whipping cream/thick cream/heavy cream/evaporated milk) and remove from heat
  • Add the cream cheese (or catupiry) mixing well until forming a very creamy sauce.
  • Put the sauce on top of the pasta** and mix thoroughly until well incorporated.
  • Add parmesan cheese and bake in preheated oven at 200C (400F) for about 10 minutes until cheese is golden brown.

Notes

Store leftovers in an airtight container, refrigerated, for up to 4 days.
Make-Ahead tip: This pasta tastes just as good the next day! Add a splash of milk and reheat slowly over lower heat until very warm/hot but not simmering. Or and bake in preheated oven at 200C (400F) for about 20 minutes until cheese is golden brown.
*Hondashi® is a Bonito fish-based seasoning for those who like to make the preparations even tastier, also stimulating a balanced and flavorful diet. Hondashi® guarantees the authentic taste of fish to the preparations and can be used in the most varied recipes with fish, seafood, oriental recipes, and fish-based broths, giving a delicious and full-bodied flavor!
**Whichever pasta you use, make sure to cook it al dente, then rinse it with cold water, drain it, and only then add it to the sauce. This will preserve the pasta structure and prevent it from getting mushy in a creamy sauce. Or for low carb option, with Spaghetti squash.
You can also use gluten-free brown rice penne or rice noodles (also known as rice vermicelli), gluten-free lentil penne or gluten-free quinoa pasta, or any other type of gluten-free short pasta. Cook gluten-free pasta according to package instructions. Then drain and rinse with cold water to prevent gluten-free pasta from getting mushy and sticking together.

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.
All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.
Thanks for reading and sharing.

Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.
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Disclosure: Fast2eat is an Amazon Affiliate, which simply means that if you make a purchase through these links, I will earn a very small commission at no additional cost to you! It will help me keep the blog operating with new Fast and easy recipes for you.
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Nutrition

Calories: 406kcal | Carbohydrates: 12g | Protein: 36g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 286mg | Sodium: 1907mg | Potassium: 288mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 15.7mg | Calcium: 230mg | Iron: 2.2mg

Hungry for more? A new post and/or recipe every Friday!

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Got two minutes? Along with Olive oil, Dijon Mustard and Balsamic vinegar, that’s all you need to make a simple homemade vinaigrette. You can go from spending money on salad dressing to making your own healthier, tastier dressing at home.

I’ve always loved a good salad. Yet even when it’s snowing outside, I still can’t kick my salad habit. This homemade emulsified vinaigrette dressing is my favourite – and arguably the easiest to whip together, too. It’s super, super easy to make and way less expensive and healthier than the store bought one. And I know exactly what goes into it!

Emulsified dressings are thick and creamy and really cling to your veggies. This basic dressing recipe, which features Dijon mustard and subtly sweet balsamic vinegar, gives greens a creamy kick that tastes great all year round.

Not just for salads: Drizzle over roast potatoes, or spoon over a sandwich. They also make a light and brightly flavoured topping for poached or grilled fish or poultry, roasted meats, and cooked or raw vegetables.

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5 from 1 vote

Basic Emulsified Salad Dressing Fast2eat

Prep Time5 mins
Total Time5 mins
Course: Side Dish
Servings: 20 tbsp
Calories: 84kcal

Ingredients

  • 2 tbsp Dijon mustard
  • 6 tbsp Balsamic vinegar
  • ¾ cup Olive oil Extra Virgin
  • Black pepper optional to taste
  • Salt optional to taste

Instructions

  • In a small bowl, whisk together the Dijon mustard and Balsamic Vinegar until dressing is emulsified and smooth.
  • When incorporating the oil, don't add all of it at once. While whisking, slowly add the olive oil in a stream until the vinaigrette is emulsified.
  • Season with salt and/or pepper, if using, and mix well any optional desired seasoning variations (see Notes).
  • Once it’s mixed, just taste and adjust the seasonings if you like, and you’re good to go. Since tasting a vinaigrette on its own can give you a skewed idea of its flavour, taste it by dipping leaf into the dressing, shake off the excess, and try. This will give you a much better idea of how your vinaigrette will taste with the finished salad.
  • Place the salad in a medium bowl and add enough dressing to moisten. Start with a tablespoon of dressing, toss, and continue adding until the greens are evenly coated and look glossy. Serve immediately.
  • If you’re not serving your vinaigrette right away, you may have to shake or whisk it again right before serving. And be sure to taste leftover dressing before tossing it with salad ingredients: Sometimes the dressing needs a little re-seasoning to keep it tasting bright and fresh.
  • Keep leftover dressing in a sealed jar, or another container with a tight lid, in the refrigerator for several weeks. If any of the ingredients in your vinaigrette were previously refrigerated or are fresh, like lemon juice or minced shallots, then store it in the refrigerator up to five days.

Notes

As you no doubt know, oil and water do not mix, and will eventually separate even after industrial mixing.
The salad dressed in the badly emulsified vinaigrette speeds up signs of wilting, while the salad dressed in the proper vinaigrette preserves its crispness and fresh-tasting.
Apparently, straight-up oil is much more damaging to leaves than an oil-vinegar mixture. 
Unless you emulsify your vinaigrette, you end up with a pile of leaves dressed in oil, and a pool of vinegar at the bottom of the salad bowl, completely destroying the flavor of the sauce.
An emulsified vinaigrette, however, uses the power of surfactants to help both oil and vinegar cling tightly to the leaves. Balanced flavor in every mouthful.
The trick to getting your dressing to emulsify is to add a third ingredient that acts as a helper. Dijon Mustard is the classic French addition and my favourite, but you could also experiment others (see notes).

You can also exchange the basic ingredients

When you know your ratio of acid to oil, you don't need a recipe. For ratio, the classic proved to be best:
  • three parts of vinegar to one part of emulsifier
  • two to three parts oil to one part vinegar
 
1 emulsifier : 3 vinegar : 6-9 oil forms the strongest emulsion. If you'd like your vinaigrette less acidic, you can replace part of the vinegar with straight water and get equally stable results.

Choosing the Oil:

Use a tasty oil to make your vinaigrette — any tasty oil. This can be a fancy extra-virgin olive oil (my favourite), or a mild-flavoured one that you really like.
You can also use a Nut oil like walnut oil, or hazelnut oil or a bit of sesame oil which adds a delicious Asian vibe. Just be careful of using oils with very strong, intense flavours, like some nut oils. You might like the flavour of these oils on their own, but they can sometimes overwhelm the delicate flavours in a salad. Try using a strongly flavoured oil for half of the oil in the dressing and a more mild oil, like regular olive oil, for the other half.
You could, of course, use something with a bit more of a distinctive flavour, such as avocado oil.
Grapeseed oil is lovely if you can afford it.
You can also use coconut oil or any other oil in your cupboard. Anything from safflower oil to canola oil to soybean oil.
It doesn't need to be particularly fancy or expensive – it just needs to be an oil with a flavour you like. The higher quality oil is going to taste the best.

Choosing the Vinegar

Vinegar range in acidity from about 4 to 7 percent. The higher the acidity, the sharper the pucker power, and the more oil you'll need to balance it. Be sure to check the label for the acid level.
Anything goes for the vinegar, but the same rule applies: Pick something tasty.
Balsamic vinegar (my favourite) is a bolder choice; it lends a wonderful sweet/tart flavour to the mix.
Most wine vinegars will yield a lighter vinaigrette. White wine vinegar is perfectly adequate, and red wine vinegar is even nicer, light choice.
Apple cider vinegar lends a nice little bite.
Sherry vinegar is also nice, but can be bold, so tread lightly.
Rice vinegar is less acidic (about 4 percent) so it needs less oil than others with higher acidity. It is widely used in oriental cuisine.
Fresh-squeezed Lemon juice (orange and lime juices also fall into this category) is often substituted for vinegar, but it's slightly more acidic than some vinegars, so it may require a bit more oil. If you prefer just supplement the vinegar with acidy citrus juices rather than replace the vinegar entirely. Generally, I would swap out half the vinegar for citrus juice. Just be sure to taste and adjust as you go. Over time, fresh lemon juice loses some of its punch, so it's best to make a small batch and use it up quickly.
Again, as long as you enjoy the flavour, it will likely make a good vinaigrette.
The only thing you should stay entirely away from is plain distilled white vinegar, which is good for household cleaning but not so much for salad dressings. It has a very strong, harsh flavour that isn't generally very good in vinaigrette.

Choosing the emulsion

A surfactant is the scientific name for an emulsifier, a.k.a. something that attracts both water and oil molecules and binds them together.
If you’ve ever tried to make salad dressing from scratch, you know that one of the biggest challenges is getting the oil and the vinegar to mix properly. No matter how hard you try to shake, stir, or whisk oil and vinegar together, they eventually separate. Forcing oil and vinegar to combine is called an emulsion. After adding an effective emulsifier to oil and vinegar and mixing thoroughly, separation of the oil from the vinegar will take much longer or won’t happen at all.
The most common emulsifiers in your kitchen are likely egg yolks, mayonnaise, prepared mustard (preferably Dijon), honey, molassesgarlic, anchovy paste, and tomato paste. But you could also experiment with miso or even agave nectar, depending on whether your palate leans toward saltier or sweeter flavors.
Mustard: A prepared mustard, such as Dijon (my favourite), mixed with the acid adds flavour and will help a vinaigrette emulsify when the oil is slowly incorporated – it’s kind of vinaigrette’s best pal. It will also help stabilize the emulsion, so the dressing won't separate as quickly. Use a minimum of 1 teaspoon mustard for each tablespoon of vinegar or lemon juice (1:3); the more mustard used, the better the emulsion will be, but be aware that the dressing will also be thicker.
Honey is doable, and it helps balance out acidity, but it's best application is as an additive to another primary emulsifier, such as Dijon. Think of it as more insurance against breaking.
Whole Eggs and Egg Yolks (hard-boiled yolks or Raw egg yolks that have been forced through a sieve) can be whisked into the acid before the oil is added. A classic Caesar salad uses a coddled egg, which is an egg that's been simmered in its shell for 1 minute. When incorporated into a Caesar salad, the coddled egg provides a creamy mouthfeel. Keep in mind that raw eggs or yolks are not recommended for infants, pregnant women, the elderly, or those with a compromised immune system—and this includes the coddled egg used to make a Caesar salad. To avoid the risk of salmonella infection, you can use a pasteurized egg or yolk. I don't use yolks in my vinaigrette (no, not because of the raw egg), because they will cause the vinaigrette to foam up; the residual bubbles will pretty much stay there, even after you dress your salad.
Garlic: Mashed roasted garlic or fresh garlic paste (made by mashing garlic with salt in a mortar and pestle or by mincing and mashing the combination with a heavy knife) can help bring a dressing together. Garlic's flavor is best when fresh, and its pungency tends to increase a bit over time, so if you plan to keep leftovers, go easy on the fresh garlic.
Miso: Chefs and home cooks are coming around to the miracle of miso, a fermented soybean paste that is widely used in Japanese and Korean cuisines. Miso adds a mellow, salty-sweet depth and body flavour to any kind of dressing, but it can be salty, so hold off on adding salt until you've tasted the dressing.
For a more neutral flavor, use mayonnaise.

Optional Sweeteners

Sweeteners such as sugar, honey, molasses, maple syrup, or agave are optional, but a little can help round out the sharpness of lemon juice or more acidic vinegar. And lightly sweetened dressings usually need less oil to achieve balance—a bonus for those trying to lower their fat intake (but keep the amount small, as calorie counts go up).
The French are fans of adding minced shallot for sweetness: For the best flavor, wilt the shallot in the acid and salt for 10 to 15 minutes before whisking in the oil. Another way to counteract the acid is to dilute the dressing with a few drops of water.

Optional seasoning variations

Feel free to play with other optional seasoning variations. Just don't overdo it, choose 1 or 2, to taste:
  • Herbs: Stir in one or more chopped fresh herbs. Add 2 tablespoons fresh chopped herbs (dried herbs work, too). Tarragon and thyme are good on their own, while mint and basil pair well. Cilantro is surprisingly wonderful with dill. And chives and parsley go well with any herb. For an Italian flavour use oregano or Italian seasoning. Fresh herbs give vinaigrette a punch of brightness
  • Try adding honey and toasted crushed nuts to a basic vinaigrette. It rocks in more ways than one
  • Incorporate fresh flavor-boosters including chopped tomato, grated onion, or ½ teaspoon finely grated fresh ginger — you can also use any juice squeezed from these. The Japanese restaurant favorite, carrot ginger dressing, is basically a vinaigrette pureed in the blender with lots of carrot and ginger
  • Garlic: Add 1 teaspoon minced garlic or 1/2 clove crushed, or garlic powder
  • Scallion: Add 3 chopped whole scallions (about 1/4 cup) or Shallots to add pungency
  • I also love to add 2 tablespoons whole Grainy mustard
  • Incorporate grated or crumbled Bold cheese, such as Parmesan, feta, Pecorino Romano, Gorgonzola, or blue cheese. Use a whisk if you prefer a chunkier texture or a blender for a smooth one
  • Spices: freshly ground black pepper, smoked paprika, crushed red pepper flakes, a bit of horseradish, red 'Fresno Chili' pepper, finely chopped, or even a bit of Sriracha add a bit of heat
  • Mayonnaise, yogourt or Sour Cream
  • Season your dressing with condiments such as Worcestershire sauce, reduced-sodium soy sauce, or steak sauce
  • Season with toasted and coarsely crushed Seeds: 1 teaspoon coriander seeds, cumin seeds, fennel seeds, sesame seeds. Toast seeds in a dry small skillet over medium heat, tossing, until fragrant, about 3 minutes. Let cool, then chop. Whisk with the basic dressing
  • Add briny elements such as capers, olives, dill pickles, or cornichons (French sour gherkins). Even the brine they're packed in can add a welcome hit of flavor
  • Use anchovies to add depth to dressing. Start slow and use just enough to let the anchovy work its magic without overpowering the dressing. Anchovy paste is much easier to use than canned fillets
  • Bump up a lemon-juice-based vinaigrette by adding fresh citrus zest, which packs an intense zap of citrus flavor
It's hard to go wrong when making a vinaigrette, and you'll learn your own tastes and preferences the more you make them.
Add your creations in the comments 😉

Nutrition

Calories: 84kcal | Carbohydrates: 2g | Protein: 0.1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5.0E-5g | Monounsaturated Fat: 5.0E-5g | Sodium: 54mg | Potassium: 0.05mg

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All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

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Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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Lasagna made with ground chicken in a Béchamel (white) and tomato sauce.

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5 from 1 vote

Creamy Chicken Lasagna Fast2eat Recipe

Course: Main Dish
Cuisine: Italian
Servings: 6 people
Calories: 711kcal

Ingredients

  • 1 pack Lasagna noodle oven-ready uncooked
  • 500 g Chicken Shredded from http://fast2eat.com/recipe/pre-cooked-chicken-and-chicken-stock/
  • 200 g Mozzarella cheese shredded (200g=7oz)
  • 4 cups Tomato sauce
  • 3 cups Béchamel sauce use this Béchamel (white)
  • 1/2 cup Parmesan cheese grated
  • Oregano to taste

Instructions

  • It’s important that you preheat the tomato and Béchamel (white) sauce to help cook better the uncooked lasagna noodles.
  • Spread a scoop of tomato sauce in the bottom of a Casserole Dish. The first layer of your lasagna should be sauce. Not only it helps keep it moist, it ensures that the noodles won't stick to the pan.
  • Layer with the Oven-Ready Lasagna noodles, another scoop of tomato sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Add another layer with the Oven-Ready Lasagna noodles, a scoop of Béchamel (white) sauce, the chicken, the mozzarella and sprinkle with Oregano.
  • Arrange remaining noodles, a scoop of tomato sauce, the mozzarella and sprinkle with Oregano and Grated Parmesan Cheese.
  • It should have at least 3 layers, if there's less than three layers, it's probably not a lasagna.
  • Cover with Aluminum foil and bake for 30 minutes or until the cheese melts in the preheated oven to 400 degrees F (204 degrees C). Aluminum Foil is used to keep food moist and cook it evenly. If you leave your lasagna uncovered in the oven, it will become dry.
  • Remove the Aluminum foil, increase oven temperature to 450 degrees F (232 degrees C) and bake for more 10 minutes or until golden.
  • I prefer to use the Countertop Oven than the big stove one. It’s time and energy saver.
  • Serve with a green salad and you have a complete and delicious meal!

Notes

Oven-Ready Lasagna noodles (also called no-boil lasagna noodles or no cook lasagna noodles) don't just save you time - they actually help your lasagna taste better. They are better than those that require parboiling. They shouldn't need to be soaked or cooked or parboiled. They DO need to be completely covered in hot sauce. So soak up any extra liquid in the baking pan, leaving you with a nicely saucy batch.
Use the Tomato sauce Fast2eat Recipe, as well as Chicken Béchamel (white) sauce Fast2eat Recipe. Your lasagna needs a béchamel and a tomato-based sauce. You need some dairy up in there, beyond the cheese. A cream-based sauce keeps things moist and counters the acidity of the tomatoes. You'll serve the best Lasagna ever. You can do the same process by using Regular Lasagna noodles that need to be cooked before. But I prefer the Fast way using the Oven-Ready Lasagna ones. Try making it the day before, covering with foil and let it set in the fridge all night, take out and bake for dinner. It’s even better! Enjoy 😉
 

Nutrition

Calories: 711kcal | Carbohydrates: 68g | Protein: 64g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 127mg | Sodium: 2128mg | Potassium: 1280mg | Fiber: 5g | Sugar: 15g | Vitamin A: 1300IU | Vitamin C: 35.5mg | Calcium: 500mg | Iron: 4.7mg

Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

Basic Béchamel (white) sauce Fast2eat Recipe
It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Check out this recipe

Tomato sauce Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

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The French term for this medium-thick white sauce is béchamel.

It’s a white sauce made from butter, milk, flour and salt.

It’s the basic recipe that with a few additions can turn into a cheese sauce, and also can be used as an important base for soufflés. Béchamel (white) sauce with chicken broth is a variation of it with a mild flavor of chicken.

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0 from 0 votes

Basic Béchamel (white) sauce Fast2eat Recipe

It’s the best sauce to use with any lasagna and to serve over pasta! It is also used as the base for other sauces and a range of Fast, homey, comforting recipes, and is a versatile, essential sauce that's easy to master.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizers & Starters, Main Dish, Side Dish
Cuisine: French, Italian
Servings: 3 cups
Calories: 223kcal

Ingredients

  • 2 tbsp Butter or Margarine
  • 1 Onion chopped (optional)
  • 1 tsp Minced Garlic (optional)
  • 3 cup Milk
  • 4 tbsp All purpose flour
  • 1 pinch Nutmeg
  • Salt to tasty
  • 1 cup Parmesan cheese (optional)

Instructions

  • In a medium Saucepan, heat the butter over medium-low heat until melted.
  • To save time and avoid shedding tears, chop the onion using an Electric Chopper.
  • Cook the onion, Minced Garlic and salt in the butter until tender, stirring frequently.
  • Sprinkle the flour on the butter and onion and stir with a Silicone Whisk until smooth.
  • Let the butter and flour mixture cook for 1-2 minute over medium heat, whisking constantly. That way, your bechamel won’t taste like flour.
  • Add the milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. If you stop whisking, your sauce will be lumpy. Bring to a boil (over medium-high heat).
  • When the consistency of your sauce becomes thick and creamy, remove from the heat and season with salt and nutmeg. Taste seasoning and add salt and/or pepper to taste if need.
  • For a cheesy tasty add Grated Parmesan Cheese.
  • Set aside until ready to use.

Notes

Béchamel (white) sauce with chicken broth is a variation of it with a mild flavor of chicken.

Nutrition

Calories: 223kcal | Carbohydrates: 23g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 12mg | Sodium: 833mg | Potassium: 429mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1000IU | Vitamin C: 3.3mg | Calcium: 300mg | Iron: 0.4mg

Chicken Béchamel (white) Sauce Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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Bored of canned tomato sauce? This removes the acidity of the tomato and makes canned tomato sauce taste like homemade.

It’s Fast, simple and requires no chopping at all.

It’s the quickest and simplest tricks I’ve learned as a result on how to improve the flavour of canned tomato sauce.

For best results, use a canned tomato sauce that is relatively plain and good quality canned tomato sauce.

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5 from 1 vote

Tomato sauce Fast2eat Recipe

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Cuisine: Italian
Servings: 3 cups
Calories: 81kcal

Ingredients

  • 2.5 cups Tomato sauce canned
  • 1 cup Water
  • 2 tsp Sugar
  • Oregano dried
  • Basil fresh and/or dried

Instructions

Notes

If you want to increase the flavour add sausage, ground chicken or meat, and other spices.

Nutrition

Calories: 81kcal | Carbohydrates: 17g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 23mg | Potassium: 766mg | Fiber: 3g | Sugar: 10g | Vitamin A: 750IU | Vitamin C: 37.1mg | Calcium: 30mg | Iron: 1.6mg

Pre-cooked Chicken and Chicken Stock Fast2eat Recipe
Check out this recipe

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Once you make my recipes, I would love to see your creations, so please let me know! Leave a comment below, take a photo and tag it on your preferred Social Media with hashtag #Fast2eat.

All text and photographs on Fast2eat are copyright protected. You are welcome to share my recipes and photos through social media as long as you prominently link back to the original post. You do not need to ask my permission to link to content published here but you DO need my permission to publish my recipes and photos. Please do not use any material from this site without obtaining prior permission. If you’d like to post this recipe on your site, please link back to this post. And remember, when you adapt my recipe please acknowledge the source with “adapted from…” designating the source with the link of my recipe.

Thanks for reading and sharing.


Got a question and/or feedback? Please leave a public comment here. That way, other readers will be able to see the answers to your question and/or will benefit from your feedback. Scroll down and you will find the comment form. Comments are checked on a near-daily basis Monday through Friday and answered as soon as possible. Please don’t email me with recipe questions or feedback. I can’t keep up with them! I look forward to hearing from you in the comments.

Get in Touch! Please contact me here or comment below!

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