Scraps

Sometimes you just have to use up the scraps of things you have hanging around your cabinets and fridge. And that is the very essence of “cabinet stew.” Using what you have on hand to create a meal.

For me that started waaaay back in my 20’s when after a late night out, you would come home starving – things weren’t as 24/7 back then – and pull stuff out of the cabinets to try to put together something delicious. “Cabinet Stew” was born! I can’t take credit for coining the phrase. It was the boyfriend of one of my friends, Karl, who invented the “Cabinet Stew” in the first place!

Other then a quiche, my favorite way to use up scraps is in a mac-n-cheese. I use up whatever random chunks of cheese I have on hand, of course there is always dried pasta in my cabinets and this time I threw in a small amount of fresh spinach, some diced Canadian ham and onion. It felt almost healthy. Almost.

 

 

Production Notes:

Cheese: this one was mostly Swiss cheese with a small amount of cheddar and some parmesan on top. It made a nice compliment with the salty ham.

Pasta: I used gluten free – make sure not to over boil!

Sauce: simply equal parts of your choice fat and flour whisked with warmed whole milk. I like to add the powdered spices in with the roux so they can toast a bit. In this case I used garlic powder, smoked paprika and ground nutmeg to compliment the spinach. In retrospect a little dijon mustard thrown into the cheese sauce would have been a nice compliment to classic flavors of ham, Swiss and spinach!

 

 

 

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Middle-Aged Pasta

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.

the parts

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.

the best part

 

Now THAT’s Ricotta!

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

“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!

 

 

Plain & Fancy

Can you guess who ate what?

Your choices are:

Boston Irish-american guy: plain or fancy?

New Hampshire raised country girl: plain or fancy?

Boston Irish guy = plain & New Hampshire country girl = fancy

Did you guess right?

I am always trying to encourage new things at dinner time but this was just a little too exotic…

fancy sauce

I picked up this fancy little can of sauce at the new, fancy “not-so-little” Italian grocery store/food emporium that recently opened at the Prudential mall in Boston. I am sure you know the one I mean. Google it.

Without giving it a direct plug I will say that I could go there everyday for a year and still not try everything they have stocked in the 55,000 square feet of Italian goodness!

Maybe next time I will get the plain stuff for Mr. fancy Boston guy!

 

 

 

Stuffed, Shelled or Stacked?

These are the questions I ponder when making a filling for a pasta dish. Will this be better stuffed in a Cannelloni? or bursting out of over-sized shells? or perhaps layered in a lasagna?

Recently I was test-driving a filling for the upcoming thanksgiving dinner.

A “rift” on sweet potato casserole if you will. I took baked sweet potatoes, scooped out the flesh, mixed it with copious amounts of butter, salt and pepper and didn’t stop there.

I proceeded to mix up a basic béchamel sauce (flour/butter roux with milk and fresh nutmeg) and mixed in some fresh Parmigiano Reggiano cheese. This got folded into the sweet potato and “voila” a delicious pasta filling was created!

Since I only had the shells in the house, I boiled up a few and tested this filling out.

img_0131

test driving my filling in the shells

It was good, but I have concluded that this would be better stuffed into Cannelloni pasta. This is the long tube like pasta. (Like a giant ziti)

I think I will also stuff the pasta with just the plain sweet potato filling and save the béchamel for pouring over the top. Baked and served at the thanksgiving table this will be my new twist on “sweet potato casserole” – no marshmallows needed.

A Greek “Affair”

This time of year there are all kinds of “fairs” happening – craft sales, church penny sales, country fairs and my favorite… the Greek fair!

As fate would have it we were just too busy to even squeeze this fair in but I had to satisfy my hankering for some lamb somehow. So I carved out a few minutes to get some lamb on the grill.

I coated the meat in some olive oil, lemon juice and Greek seasoning from Penzeys. The blend is perfect not only on lamb but beef too! (And Penzeys – if your reading this feel free to send me a year’s supply for my free advertising! )

Grill until done to your liking – I like mine medium to medium well and served with a Greek pasta salad with feta cheese. Since the grill was on I tossed on  sliced zucchini and yellow squash too. You can use the spice blend to make up a light salad dressing, use your favorite bottle or simply use an olive oil, red wine vinegar mix with salt, pepper and dried oregano.

Served family style "ompah!"

Served family style “ompah!”

 

Note: use gluten-free pasta if desired!

“Chick-N-Sketti”

So far this summer in New England it seems to be nice on Saturdays and rainy on Sundays. And since my day off is Saturday I am not complaining.

But rainy Sundays call for casseroles and slow-cookers and things that warm you up on a day not fit for man or beast!

This casserole is adapted from a recipe by the red-headed lady who lives on a cattle ranch and cooks on TV. You know the one, she considers herself a “pioneer.”

Behold my version of “chicken and spaghetti” ( get it “chick-n-sketti) casserole!

This dish is great as a make ahead for a pot-luck, freezes beautifully and leftovers can be portioned out for lunches!

The Recipe

1.25-1.5 lbs boneless skinless chicken thighs

12 cups water (or enough water to cover and freely boil the chicken/pasta in your pot)

1 low sodium chicken bouillon cube

couple dashes of poultry seasoning ( I like “Bells”)

1/2 med white onion cut into fine dice

1 large green bell pepper cut into fine dice ( I used 2 medium size ‘cubanelles’ cause that is what I had)

1 40z jar diced pimentos, drained.

1 can ( 10.5 oz) cream of mushroom soup

1 can (10.5 oz) cream of chicken soup

1 12oz box of spaghetti (broken up into small, aprox 1″ -2″ long pieces)

2 cups shredded sharp cheddar cheese ( separated into 2 cups)

1-2 tsp seasoned salt

1-2 tsp garlic powder

dashes of hot sauce to taste ( I like frank!)

2 tsp ground black pepper

1 cup of the water/broth reserved from cooking chicken/pasta ( may use less – depends on thickness of soup*)

Combine the water, bouillon, poultry seasoning and bring to a rolling boil. Add chicken and boil for 5 minutes, turn down heat to simmer and cover and cook 20 -25 mins more. Remove chicken and set aside to be shredded. Add pasta to same broth/water and cook till just al dente – don’t overcook. Cook about 2-3 mins under package recommendations for al dente. Remove pasta and retain at least a cup of the cooking broth/water. Lightly saute the onions in a tablespoon of butteror oil till they are just soft and a little golden. Combine the cooked pasta, shredded chicken, sauteed onions, diced peppers and pimentos, soups, broth/water*, seasoned salt, garlic powder, peppers, hot sauce and 1 cup of the cheddar till mixed and turn into a sprayed  baking dish. You will need at least a 2 quart size. You can taste for seasoning at this point because your ingredients/chicken should be fully cooked. Adjust as needed. (more salt, more hot sauce etc) Sprinkle the other cup of cheese on top and bake uncovered in a 350 degree preheated oven for 35-40 mins until cheese is brown and bubbly on top.

*use enough of the cooking water/broth to get the mix creamy but not too liquid. However the baking in the oven will help dry/thicken up things up -so err on the side of creamy rather than too “tight’

Full disclosure… I used Gluten Free Pasta and Gluten free canned soup…. shhh don’t tell the hubby!