Who doesn’t love a good lasagne?
I’ve been wanting to post this blog for some time. Not just because I love writing my blog, which I do, but it also turned out so delicious!
But man, I tell you, I love my new house too. I’ve been doing a bunch of cooking, but now that I don’t live in a 650-sq.ft. house with a tiny yard, I’m going crazy. I’ve got all sorts of things happening in the garden, from kale and radishes to squash and peas. Even turnips! Anyone know when it’s time to pick turnips? I’m guessing not quite yet, since I started them from seed a few months ago.
Hey, who else is shocked that it’s May next month? That’s also what’s freaking me out. We moved to our new place officially in December, and almost five months have blown by? I guess that shows how seriously romanced I’ve been by this city and our home. Between the two, sitting at my computer for more than what’s necessary for work is hard to do. Continue reading
We’re going down to The Husband’s family’s house in San Diego this year, as I mentioned. Since we don’t cook for the big day (besides the pie, and The Husband has requested one for himself, so we’re fine for apple-pie leftovers), we won’t have a lot of turkey that will last for days. I’m writing this to post post-Thanksgiving so there’s an anti-turkey recipe out there for people to use, if they feel so inclined.
We used to have turkey for days after T-Day when I was a kid, and we’d have turkey sandwiches for the whole next week, creamed turkey on toast, and some weird thing my Mom called “turkey tetrazini”. I think. I just remember something strange with spaghetti and a cream sauce. Wasn’t one of Mom’s more gourmet moments. I miss The Twilight Zone marathons that they used to play on Thanksgiving, but I don’t miss that dish. Or—sorry Mom, the candied yams.
Again, I digress. This is also a pasta dish, but it’s nothing like what I described above. It was a nice combination of some fridge standards that we always try to keep in the door, capers and kalamata olives, and some fresh items, like Swiss chard. I can’t help myself when I get to the pasta area in Whole Foods—that quinoa linguine is just so tasty. I keep buying it because I still can’t believe it’s gluten free.
And to all my vegans and vegetarians out there—this one’s for you. Play around with the recipe; it’s pretty easy to change up and still be delicious. We served with homemade garlic bread and a little salad, But, come to think of it, you could probably throw some shredded turkey into this and it would work very well. It probably wouldn’t even taste like Thanksgiving leftovers. And that’s something to be thankful for.
Oh, and sorry for the lack of photos! I’ll add some later.
I still can't believe they came out this good!
Now that we’ve found the farmers market in Laguna Hills, sometimes James stops by after the acupuncturist. Unfortunately, on Friday our bubble was burst, as we thought that all stands were selling organic produce. Not so! Very sad. But there are some organic stalls there and we try to support them.
I have no idea if these zucchini flowers were from an organic source, or not, but they were beautiful. I’ve already mentioned our friend Troy, and I’d helped him stuff some zucchini flowers before, but he had a deep-fat fryer, which I don’t. I decided to go for it anyway.
I found some herbed chevre and a recipe for the batter and went to town. I must admit, they turned out awesome for my first try, and I can’t wait to do them again! We served them as a side dish alongside one of our many chickens-under-a-brick, but these would be an awesome vegetarian main dish. Vegans, use a tofu ricotta and I’m sure it will turn out super delicious. Here’s my favorite recipe from my favorite vegan chef, Isa Chandra Moskowitz. Continue reading
Insert your favorite ball joke here.
I was so happy when I had leftover wild rice that I’d made with mushrooms and pasilla chile. I’d wanted to make arancini for some time, and this seemed like the perfect time.
Ideally you’d want to use leftover risotto, as it’s much easier to mold than this rice dish that I had made. It was basically the Lundberg Farms wild rice blend, cooked in mushroom stock and then added to sautéed onions and pasilla chile. It was a delicious side dish to one of the many Chickens Under a Brick that we’ve cooked since we found Lydia at the farmers market with her wonderful product. Continue reading
These mini food processors are perfect for pesto making.
I like pesto, but sometimes it can be a bit, well…bland. Especially when you get it in a jar, and you realize you need to use almost the whole thing to get any flavor. It’s so easy to make at home, especially when The Husband buys a big box of basil at Trader Joe’s, which completely forces my hand.
I don’t like using just basil, though. Luckily The Husband had also picked up some arugula, which is a perfect green to mix with basil for a pesto with a little kick.
Also, since we are going through a recession, sometimes it’s hard not to get some sticker shock when you look at a bag of pine nuts. Continue reading
This dish goes nicely with a glass of red wine, natch!
After we’d been grilling all summer, and even had a tank in backup, we ran out of propane for the grill. I was in a panic—what the heck was I going to cook for dinner?? For crying out loud, I’d even been putting pizza on the grill!
I finally pulled myself together. I mean, it’s like I’d never used the oven or stovetop before. Geez. The Husband can’t eat fish at the moment (not allowed by the acupuncturist for some reason) and we’d had chicken the night before, so I decided on some pappardelle that I knew we had in the cupboard. I wandered around the Gelson’s produce department, thinking about what would go with the Italian sausage or prosciutto that we had in the fridge. I settled on some beautiful, organic Swiss chard and a lovely red jalapeño, plus some nice pecorino Romano cheese from the deli. Continue reading