Earlier today I was thinking about what I might post from the week, and was coming up short on clever ideas. Don't you worry though, as fate would have it a sweet story presented itself no less than an hour ago. (Does that mean I subconsciously brought this on myself?) I swear the funniest things happen to me when I'm alone, which unfortunately means there is no one around to revel in the awesomeness. Thank you trusty new blogsite for remedying this problem:
So there I was. Sunday night. Winding down after an hour of telling random embarrassing/funny mishap stories with some friends at ward prayer. I make a huge steaming mug of peppermint tea, sit down on the couch, and place the mug on the armrest (where I always place my beverages, bytheway). I lean over to pick up the laptop off the ottoman, when next thing I know - without my even touching it - the full mug of tea mysteriously topples over and the entire boiling contents spill out all over the couch... and my left bum-cheek. For a second I sit there stunned at how this even happened, not realizing how hot the tea is. I get up to grab a towel to sop up the still steaming splotch, when the fire sets in. The tea had soaked into my jeans and become trapped. I unbuttoned my jeans and starting fanning to get some of the heat out, but it was no use. The damage had already been done. I consulted the mirror to confirm that I indeed have a 1st degree burn on my bum. Needless to say, I didn't have it in me to make a second mug.
I may or may not be sitting on a bag of frozen peas as I write this...
Sunday, January 23, 2011
Tuesday, January 18, 2011
New Recipe of the Week #2: Butternut Squash Lasagna
I lost a bet awhile back, and as payment I had to make a boy dinner last Sunday. (I should really stop making bets because I inevitably lose them). Enter recipe of the week #2. I decided I wanted to make butternut squash lasagna and so consulted the trusty google in hopes of finding a decent recipe.
I found this recipe from Giada de Laurentiis. My good friend Terri raved to me about how amazing she is a few months ago, so when I saw Giada's name I was confident the recipe would be worthwhile.
Sorry about the lack of real pictures. Only one day into blogging and already I have been reprimanded about the shamefulness of posting recipes without using my own photos. I will do better next time. In the meantime, drool over this:
Ingredients
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
(I roasted the squash in the oven before pureeing instead of cooking it on the stove and it worked great).
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
(Take picture before inhaling...)
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
I found this recipe from Giada de Laurentiis. My good friend Terri raved to me about how amazing she is a few months ago, so when I saw Giada's name I was confident the recipe would be worthwhile.
Sorry about the lack of real pictures. Only one day into blogging and already I have been reprimanded about the shamefulness of posting recipes without using my own photos. I will do better next time. In the meantime, drool over this:
Ingredients
- 1 tablespoon olive oil
- 1 (1 1/2 to 2-pound) butternut squash, peeled, seeded, and cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup water3 amaretti cookies, crumbled (I don't know what these are and therefore left them out)
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 3 1/2 cups whole milk
- Pinch nutmeg
- 3/4 cup (lightly packed) fresh basil leaves
- 12 no-boil lasagna noodles
- 2 1/2 cups shredded whole-milk mozzarella cheese
- 1/3 cup grated Parmesan
Heat the oil in a heavy large skillet over medium-high heat. Add the squash and toss to coat. Sprinkle with salt and pepper. Pour the water into the skillet and then cover and simmer over medium heat until the squash is tender, stirring occasionally, about 20 minutes. Cool slightly and then transfer the squash to a food processor. Add the amaretti cookies and blend until smooth. Season the squash puree, to taste, with more salt and pepper.
(I roasted the squash in the oven before pureeing instead of cooking it on the stove and it worked great).
Melt the butter in a heavy medium-size saucepan over medium heat. Add the flour and whisk for 1 minute. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Whisk in the nutmeg. Cool slightly. Transfer half of the sauce to a blender*. Add the basil and blend until smooth. Return the basil sauce to the sauce in the pan and stir to blend. Season the sauce with salt and pepper, to taste.
Position the rack in the center of the oven and preheat to 375 degrees F. Lightly butter a 13 by 9 by 2-inch glass baking dish. Spread 3/4 cup of the sauce over the prepared baking dish. Arrange 3 lasagna noodles on the bottom of the pan. Spread 1/3 of the squash puree over the noodles. Sprinkle with 1/2 cup of mozzarella cheese. Drizzle 1/2 cup of sauce over the noodles. Repeat layering 3 more times.
Tightly cover the baking dish with foil and bake the lasagna for 40 minutes. Sprinkle the remaining mozzarella and Parmesan cheeses over the lasagna. Continue baking uncovered until the sauce bubbles and the top is golden, 15 minutes longer. Let the lasagna stand for 15 minutes before serving.
(Take picture before inhaling...)
*When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
Monday, January 17, 2011
New Recipe of the Week #1: Roasted Poblano and Sweet Potato Enchiladas
My sister Melissa was in town visiting on her way from California back to Portland via Utah and Idaho last weekend. (Confusing? Yes. Must be nice to have a month off with no obligations.) It was super fun having her here and spending time together (even if I/we were both really tired and kinda lazy the whole time). But we did manage to kick off my new year's resolution of making a new recipe every week with this awesome little gem: Roasted Poblano Pepper and Sweet Potato Enchiladas. Sound weird? Trust me. You won't regret trying this.
For the sake of playing catch-up on recipes and because this one is kinda long, I'm going to spare myself the agony of transcribing the recipe. But I will give some helpful hints that will make it extra tasty.
(1) This is actually 2 recipes in 1. In order to make the enchiladas, you have to first make the roasted poblano and sweet potato salad.
(2) The enchilada recipe only makes 4 enchiladas, but the roasted poblano and sweet potato salad makes enough for a TON more (I made a 9x13 pan plus an 8x8 pan worth). So, plan accordingly with the enchilada sauce. You'll need much more than a 10oz can. In fact, I suggest you make enchilada sauce from one of those packets you mix with tomato suace that you buy in the mexican food aisle, rather than use the canned variety. It would make the recipe that much better. You'll probably need closer to 30oz of sauce for this recipe. A 28oz can sufficed, but was just a bit dry.
(3) An entire bunch of cilantro is a lot of cilantro. I used about half a bunch and it was plenty cilantro-y for me, but I'm not the hugest cilantro fan. You may or may not want all of it, is all I'm saying.
We paired this with some spanish style rice - Melissa's culinary crafting - and it was delicious.
Thanks Melissa for co-tackling the first recipe of the year. I always love an evening of cooking with wonderful people.
Here Goes Nothing...
Okay friends, loved one's, random viewers, and anyone else who happens upon this blog. Here we go. I have been saying for months that I want to start blogging. And I've had this lovely blogsite for at least 7 of those months... so, the time has come. Be excited to encounter the following in the posts to come:
*my tales of adventures and intrigue
*the recipe of the week (quite possibly my first new year's resolution that will be kept)
*crafty creations
*interesting things i discover and want to share
*anything else I deem worthy of documenting on this journey we call life
Stay Tuned!
*my tales of adventures and intrigue
*the recipe of the week (quite possibly my first new year's resolution that will be kept)
*crafty creations
*interesting things i discover and want to share
*anything else I deem worthy of documenting on this journey we call life
Stay Tuned!
Subscribe to:
Posts (Atom)