Now you are going to mix in the rest of the ingredients.
And add a big ol' squirt of ketchup, too.
Now you are going to mix in the rest of the ingredients.
And add a big ol' squirt of ketchup, too.
The Dressing: Sara's chicken salad requires a little forethought. If you have three kids, you don't need to do any forethinking. If you have only yourself to feed and worry about, you should mix the dressing the night before you plan to make the salad. And then go get a pedicure or have your bikini line waxed or do whatever it is people without kids do these days.
Here my 4 year old is mixing the dressing. Don't tell my mildly neurotic husband, but I didn't make her wash her hands first. Hee hee. Jokes on him!
And this is where you "store" your salad after you take a great big bite.
Like I have said before, I am not a baker. I guess this fact still holds true. I tried to substitute some whole wheat flour for some all purpose flour. Yuck. Big mistake. I won't do it again. I promise (until the next time).
"Why, " you ask, "if the bread tastes so bad, is there only a sliver left in the photo?" The answer, my friends, is elementary and I would think that by now you know me well enough to know what I did with the bread. No, I did not eat it all myself regardless of the foul taste (but that is a good guess). I told my kids it was "cake" and that if they could choke down their dinner they could have a slice for "dessert." They ate it and then they asked for seconds. It's a cruel trick, but much less wasteful than what I did with the noodle salad.
I will attempt the Poppyseed Bread again. If all goes well, I'll pass the recipe on to you!This is my first layer. There was plenty of everything, unlike some recipes where you are stretching your ingredients to make sure you have enough for a second layer.
Ladies and gentlemen, Freeze-Ahead Lasagna Primavera!
Freeze-Ahead Lasagna Primavera from Everyday Food Email Newletter
1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan
1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.
To freeze: Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months.
To Bake From Frozen:Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.
If you have read my blog before you know I avoid making desserts because I am prone to eating the entire pan all by myself. This must rum in my family (I mean run in my family) because I know of one sister (no names) that baked and ate an entire Eclair Cake while her husband was at work. She washed all the pots, pans and dishes so no evidence would be left behind. Smart gal because I have another sister that didn't cover her evidence as well. She ate almost all of a Grand Marnier Cake and left one tiny slither to be found by her kids. When her meek elementary-aged son came home from school and asked to have the last piece of cake she just about bit his head off for selfishly considering eating the last piece of cake. The nerve of him!
Above is the filling before I poured it into the baked crust. It's runny now, but it thickens up in the oven.Tah-dah! Presenting Lemon Shapes. The unrecognizable shapes are in the rear and on the bottom; it's a photography trick. I read about it in the fancy photography guide.
The irony is that all the Lemon Shapes are now on my rear and on my bottom! I guess the tricks on me!
I love these things! They are so darn good.
I wish I could stop at three. Or five.
By the way, do you know of a chicken base that doesn't contain MSG because all of a sudden I am feeling really guilty and bloated and head achey and...whoa...is this... is this an asthma attack I feel coming on?
And below are the soup's ingredients. Can you find the "secret" ingredients? Where's Waldo? I normally like using regular sized carrots, but the Easter Bunny ate all of ours. These little ones will have to do, but don't peel them like someone I know once did (I won't mention any names, but she makes Cheesy Orzo).
Throw these in for good measure. Sister Schubert's Yeast Rolls. I love yeast. In my rolls.
Below the stock is simmering. Bubble. Bubble. Bubble. I learned something new about simmering in last month's Bon Appetit magazine. When simmering the bubbles never break at the top. They are small and rise slowly, but don't bubble and break. Read more about simmering vs. boiling here or just go about your merry way and continue simmering the same way you have always simmered.
Strain the stock to get a pretty, clear stock.
Or don't strain it and just eat this yuckity-yuck scum. I'm sure it tastes delicious.
That's all of the cooking process pictures folks. Some friends showed up to visit the patient and I thought it would look funny if they saw me paying more photographic attention to our food than to our children. But the food never sasses me and always smiles pretty when I bring the camera out. Who can blame me?
But I was able to sneak this photo in when the visitors weren't looking. I pretended like I was aiming the camera at the kids, then did the ol' switch-a-roo technique. "Oh, kids. You are so cute the way you turn your noses up at the food I serve you. Here let me get your picture while you look disgusted and are stomping your feet and demanding macaroni and cheese. I love the way you do that!"
This soup is so good and if it weren't for it, I would never make Chicken Soup at all. I tend to think the Sherry and the Parmesan cheese (and the cream) are the secret ingredients, so please, whatever you do, DO NOT leave them out!