Experiencing the umami taste is universal and does not belong to any one culture or any one cuisine.
As stated on this website’s Homepage, “Every cuisine has its characteristic ‘flavor principle,’ but umami transcends them all.” The flavor principle of umami becomes even more appreciated as chefs and home cooks strive to reduce fat and salt (sodium) in their favorite savory recipes. Umami is a pleasant savory taste (actually recognized as the fifth taste) that is imparted by glutamate either naturally in flavorful foods, or added as umami seasoning (MSG).
Savory Spinach Lasagna
This Spinach Lasagna recipe is quicker than most similar recipes because it uses pre-cooked, oven-ready pasta noodles, making it easier to assemble layers of the pasta.
210 ounce boxesfrozen chopped spinachthawed and squeezed dry
1cupshredded part-skim mozzarella cheese
Preheat oven to 350°F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.
In medium bowl, stir together ricotta, Parmesan, and egg.
Spread 1 cup pasta sauce over bottom of baking dish. Arrange 3 lasagna noodles side by side in dish. Spread 1 1/4 cups ricotta mixture over top of noodles. Top with a third of the spinach. Repeat layering two more times with sauce, noodles, ricotta mixture, and spinach. Top with remaining 3 noodles. Spread remaining 1 cup sauce over top. Gently press lasagna noodles down into dish, so sauce comes up around sides. Cover dish with foil.
Bake 35 minutes. Uncover. Sprinkle with mozzarella. Bake until cheese is melted and filling is bubbly, about 10 minutes. Let stand 10 minutes before cutting into rectangles.
Fresh Ideas: Use 1/2 pound sliced pepperoni sausage and 1/2 pound sliced mushrooms for the spinach layers. Use frozen chopped broccoli and some diced ham for the spinach layer and substitute shredded Jarlsberg for the mozzarella.
Healthy Cooking Tip: For convenience, this Spinach Lasagna uses no-boil lasagna noodles that are pre-cooked and then dehydrated at the pasta factory. Recipes that call for pre-cooked noodles are specially developed to include enough liquid to surround and rehydrate the noodles, either by calling for more tomato sauce or for water in addition to the sauce.The convenience of no-boil lasagna noodles is twofold: You get to skip the separate step of cooking pasta, and the rigidity of the noodles makes it easier to assemble the layers. Also, there are no “puddles” at the bottom of the lasagna dish when you use pre-cooked noodles, because the noodles soak up the added liquid.
Add the lemongrass to the water and season with salt. Add the tripe and boil for about 1 hour or until tripe is tender. Remove from water and set aside.
Heat a sauté pan over medium-high heat. Cook the steak in pan until slightly pink, then remove to a bowl.
Thinly slice the cooked tripe into 2-inch strips and place in a bowl with the steak. Season the meat mixture with lime, toasted rice, ground chili pepper, sliced chili, MSG and fish sauce and stir to combine. Taste and season with more lime juice or fish sauce as needed. Add the cilantro and green onions and mix well.
Plate over bed of lettuce leaves, sprinkle with the mint and serve.
Recipe courtesy of The Today Show (NBC-TV, USA) Photo credit: Nathan Congleton / TODAY
Combine the sauce ingredients in a small saucepan over medium heat. Stir until ingredients are well-combined and bring to a boil. Then reduce heat and simmer uncovered for 15 to 20 minutes.
As sauce is simmering, heat up 6 to 8 cups of oil in a deep fryer set to 350 degrees. Combine the beaten egg with the milk in a small bowl. In another small bowl, combine the flour, salt, pepper and MSG.
When oil is hot, dip each wing first in the flour mixture, then into the milk and egg mixture, and back into the flour. Arrange wings on a plate until each one is breaded.
Fry the wings in the oil for 9 to 12 minutes or until light, golden brown. If you have a small fryer, you may wish to fry 10 of the wings at a time. Drain on paper towels or a rack.
When the sauce is done, brush the entire surface of each wing with a light coating of sauce. Serve immediately.
Roughly chop the tomatoes into 3/4-inch pieces and put them in a non-metallic bowl. Sprinkle with sea salt (if desired) and allow them to sit for an hour.
Tear the bread into rough bite-size chunks.
Squash the tomatoes with your hands, discard liquid and then toss with bread, onion, basil, vinegar and olive oil. Season with pepper and salt (if desired) to taste. Garnish top with extra basil leaves.
Serve with generous portion of parmesan cheese shavings over top. Best served immediately.
Whisk 2 tablespoons oil, vinegar and garlic in a bowl. Brush the mixture all over mushrooms and let stand for 30 minutes.
Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over high heat. Add onion and cook, stirring frequently, until beginning to brown, about 5 minutes. Reduce heat to low, add water and cook, stirring frequently, until the onion is browned and very soft, about 15 minutes. Add port; cook, stirring occasionally, until mostly evaporated, about 3 minutes more. Stir in ¼ teaspoon salt and ⅛ teaspoon pepper. Remove from the heat and cover.
Preheat grill to medium.
Sprinkle the mushrooms with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper. Grill, gill-side down, for 5 minutes. Turnover and top each with 2 tablespoons cheese. Grill until the mushrooms are tender, 4 to 5 minutes more.
Toast buns. Divide the onions among the mushrooms. Serve (cheese-side up) on buns with arugula and tomato.
Ruby port -- a sweet wine -- gives extra depth of flavor to the caramelized onions.
Recipe courtesy of EatingWell.com “Recipes for Umami Foods”