Nope I am not referencing my age – just acknowledging the fact that Lasagna noodles were invented by the Greeks but perfected into the dish we know and love by the Italians as early as the middle ages!
That’s a lot of lasagna over the years!
For some, lasagna is a special dish prepared only on holidays and possibly at Sunday dinners. At my house lasagna is a weeknight treat too! Yup you read that right – weeknight lasagna and I promise it doesn’t take all night!
The key is use the “no-boil” noodles (they are pretty good these days!) and convenience items like jarred sauce, already roasted veggies and pre-cooked meats.
Pick up precooked meatballs from the deli/prepared foods counter and slice thin for an easy layer of meat. Check out the deli/salad bar for items like roasted mushrooms and caramelized onions. A jar of your favorite red sauce works perfectly. Be sure to pick up a container of grated cheese and some fresh parsley to add to the container of ricotta. (you will also need an egg for the ricotta mixture.)
The key to the no-boil noodle is a generous amount of sauce and a tight foil cover for most of the cooking time. Take the cover off for the last 10-15 mins. The box of no-boil noodles has a good basic recipe you can follow, just use layers of things you want to eat.
I skipped the heavy cheese layers and did 2 layers of the mushroom/onion and 2 layers of the sliced meatball, topping it only with grated cheese since my husband doesn’t love all the gooey cheese like I do. And my waistline thanked me too. I made mine in a very manageable 8×8 dish that fed 2 people with plenty of leftovers for lunch or could feed 4 with a salad on the side.
Not fond of meat? Use a layer of sliced eggplant or zucchini instead of meatballs! As a bonus you can sometimes find sliced zucchini in the salad bar or veggie aisle.
I may be a bit of infrequent blogger these days but I am predictable. (At least when it comes to quiche!)
As is often the case, I found myself once again with too much fresh dill in the fridge. And of course I always have Feta cheese on hands. So naturally I made a quiche. Much like my “Dilly Good” quiche from July 2016, I used potatoes in the base instead of a crust, making it more like a Tortilla Espanola” or a Spanish style potato omelet. (and gluten free) Which means I took my time slowly precooking the thin slices of potatoes in oil, over not too high a heat so they soften but not brown too much. And the same for the onions. Short of that I basically whisk up some eggs and dairy of choice (I like whole milk or half/half) and layer it all into a pie dish. Cook as you would any quiche – 40-45 mins at 400 degrees. Best served after it has cooled a bit or even room temperature.
The year after my father passed away his beloved pear tree had a banner year. Tons of big beautiful pears were produced and we were able to harvest them before the local raccoons could. We said at the time “all those years, hardly producing a decent pear, and NOW it decides to be amazing!” Wish he could have seen it. For the next 5 years it went back to its rather anemic performance – producing small, pitted pears- in small amounts.
This year my mother passed away and of course the tree put on a show stopping performance – huge, blemish free pears and TONS of them. Wish she could have seen it.
If that isn’t the universe speaking in some way I don’t know what is.
So of course I felt the need to harvest the pears – making some baked goods right away and cooking some down to pear sauce and freezing for another use well into the winter. So much like my blueberry inheritance I could enjoy a little of my pear inheritance for a while longer.
The first thing that came to mind to make with these amazing pears was of course coffee cake! Wouldn’t that be your “go to” baked goodie too?
I’m no baker so I just bought a quality box mix for coffee cake (complete with streusel mix) and added sliced pears, brown sugar and melted butter to the bottom of the glass baking dish before mixing up and adding my coffee cake mix according to package instructions. Just be sure to slice the fruit fairly thin so it will definitely get soft in the baking process.
I recently picked up some fresh ricotta at my local 50,000 sq. foot “Italian food emporium” in Boston and it changed me forever. I realized up until now, I had really never tasted ricotta – just poor imitations!
“Ricotta Calabro” produced right here in New England – Connecticut to be exact – was amazing!
Don’t just take my word for it – look at the awards the producer has received! link here.
I know something as fresh and amazing as this should be eaten in its original state, but the weather had been unseasonably cool and I had my heart set on some comfort food.
Pasta, cheese and tomato sauce = comfort. Throw in a little Italian sausage and even the husband will find this dish comforting!
I basically just added crumbled, cooked sausage, to some cooked pasta in a oiled casserole dish, coated it with tomato sauce and strategically set up “clouds” of ricotta. I topped it with shredded Parmesan cheese and baked it for 30 mins at 350 degrees until it was just crispy on the edges and bubbling in the middle. Comfort food at its best!
Nope this isn’t a book review! It’s actually a twist on a recipe by Jaime Oliver that I saw recently over at the Food52 blog. ( I can’t never resist a word pun – no matter how corny!)
His recipe used chicken legs, cherry tomatoes, basil, garlic and olive oil. I used pork, cherry tomatoes, basil, garlic, olive oil and a touch of balsamic vinegar. I think my twist worked out pretty good!
I used a 3-4 lb center cut roast that I sliced into chops for serving. (bone-in roast – this is where center cut “pork chops” come from) I also used a heavy cast-iron pot, that way I could generously salt and pepper the outside of the meat and sear it over high heat to create a bit of a crust. Then in the style of Jaime oliver I simply threw in a pint of cherry tomatoes, a handful of basil, 6-7 medium size whole cloves of garlic, tablespoon of balsamic vinegar and a 1/2 cup of warm water just to make sure I had enough “juice.”
And like Jaime I simply put it in a 350 degree oven and undisturbed for 1 and half hours. But I used a meat thermometer to check and determine when my pork was cooked. (145 degrees for medium-rare and 160 degrees for medium)
served over mashed!
cherry tomatoes among the farmer’s market bounty
browned pork in with the goodies
I often have to reheat portions for my husband and this one worked out pretty good over the mashed potatoes! Just note if you plan to reheat you may want to consider cooking the chop to medium-rare the first time, that way you have a little margin for additional cooking.
This is not the first time I have written about Patty Pansand in fact I seem to have a habit of buying them in pairs. I guess 1 just doesn’t seem like enough and more than 2 seems like too many.
Just a simple grill job for these little beauties, along with some fresh onions, kebobs and Feta-tomato rice salad. All they needed was a light marinade of olive oil, vinegar, garlic, salt, pepper and a few chili flakes. Summer simplicity on a plate!
What do you do with a freezer full of blueberries? Blueberries that were lovingly picked by hand during the height of the season by your mother? Especially when that freezer that belongs to your recently deceased mother?
You start making recipes that have blueberries!
I would like to say that I packed up all the blueberries and put them in my freezer – and eventually I will. But right now I am trying to make room in my freezer for all those blueberries. And I mean a lot of blueberries. My mother picked enough every year during the season (approximately July-August in New Hampshire) to have blueberries at least once a week between September and June. So approximately 40 pints in the freezer?
So this week I made single serving size blueberry bread pudding for my husband (used about 1/2 of a pint of berries up) with some leftover sweet focaccia bread I happen to have on hand and a quick custard of sugar, vanilla, eggs, whole milk. I also like to add a dash of cinnamon – which I consider to be the blueberry’s best friend.
start with sweet bread
just a small dish
prepare the night before and bake the next morning