I don’t know about you, but post Thanksgiving, I’m perfectly happy to not cook for a couple days. Thanksgiving can take a lot of my cooking mental space. The problem with trying that this year is that we didn’t have much in the way of protein leftovers – the leg of lamb Adam roasted was excellent. Also, he estimated servings pretty well, so with much effort (i.e. attempting to cut even more meat scraps off the bone) we had two lunch portions of lamb, each. I mean, hurray, more tasty lamb, but not so much with the not having too cook – we needed a protein/main course for dinners. Have enough left over sides that I didn’t really need to cook any vegetables or stuff… So what did I do?
Cook a vegetable heavy lasagna, of course.
Totally worth it.
For you vegetarians out there, and anyone who just wants to occasionally have a meatless dish, this recipe will totally work in a vegetarian version. It should since the original was developed that way 🙂 We just really wanted some animal protein. And I really dislike mushrooms. It’s a personal failing I’m sure 😉
Original from TheKitchn
Makes 8-10 servings
Recipes left to try (& copy…): 9 recipes; Dinner: 1
- 1 onion, diced small
- 3/4 lb ground 90/10 beef
- 1/2 lb smoked andouille sausage, sliced into bite-sized slices
- 1 eggplant, small – medium (12-16 oz), small dice
- [psst, go for the smaller size, especially if your skillet or pot isn’t all that large]
- 1 butternut squash, small – medium, small dice
- again, go for a squash on the small size
- your favorite type of squash will work here: feel free to substitute (butternut squash was a pleasant surprise – I had not idea if it would actually work or not walking in, we just need to use up these squashes floating around the house)
- 6 cloves garlic, minced
- 1 tsp salt
- 1 tsp dried thyme
- 1 tsp dried oregano
- pinch of red pepper flakes, optional (but totally awesome in)
- 5-6 oz baby spinach
- 3 cups tomato sauce
- (one 24 oz jar worked, but we would have been happier with more sauce. or I failed measuring whilst executing, since 24 oz should definitely be 3 cups…)
- 15 dry lasagna noodles (not no-boil, you want the regular ones)
- 2 1/2 cups ricotta cheese
- 2 1/4 – 3 cups mozzarella, chopped or shredded
- we used 2 1/4 cups, but would have been happy with more
- Preheat oven to 400°F.
- Warm some olive oil in a large skillet or pot over medium heat. Add the onions and cook until they begin to turn translucent, about 5 minutes. Add the ground beef and sausage; cook until the beef browns.
Add the eggplant, squash, and bell pepper; cook until all soften, roughly 3-5 minutes.
- Clear some space in the middle of the pan (this is where it would have been easier if I’d used a pot with tall sides…). Add more olive oil, the garlic, salt, and spices – stir until the garlic is fragrant and beginning to turn golden, about 30 seconds. Now stir the garlic and spices into the vegetables. Add the spinach on top and stir until it wilts, about 3-5 minutes later. Remove the skillet or pot from heat.
- Spread some tomato sauce in the bottom of a 9″x13″ baking dish (you do not need to use cooking spray or butter the dish). Lay 5 of the lasagna noodles (breaking if needed) in a single layer over the sauce. Spread 1 cup of ricotta on the noodles (I totally reached in and spread out the ricotta with my hands), half of the vegetables, 1 cup of tomato sauce, and 1 cup of mozzarella. Add another single layer of lasagna noodles using 5 pieces, the rest of the vegetables, 1 cup of tomato sauce, and 1 cup of mozzarella (in that order). Top with a final layer of 5 pieces of lasagna noodles, the remaining tomato sauce, and 1/2 cup of ricotta. Reserve the remaining 1/4-1 cup of mozzarella for later.
- Cover the dish with a lid or tightly with foil; bake for 1 hour. After 1 hour, check that the noodles are done by inserting a knife – if the knife does not slide easily through all the layers, recover and cook for another 15 minutes. Once noodles are done, sprinkle the remaining mozzarella over the top and return to the oven, uncovered, until the mozzarella melts, about 10-15 minutes.
And by turkey, we mean lamb. Because we don’t much like turkey. And really like lamb.
So first, the shameless self promotion:
As we have said before, we cook for Feastly. It’s a lot of fun and if you’re ever in DC, you should come to one. Preferably one of ours, but there’s quite a few good cooks on Feastly in the DC area. And right now, Feastly is trying to get more people to sign up. So, the first five people who sign up using this link will have a $10 credit in their account. Full disclaimer: we get $10 too, once you sign up to attend a meal.
On to the pictures!
The lamb – pre-cooking
The lamb, post carving
There’s Sweet Potato Casserole under those caramelized pecans
We had lots of unused vegetables from our CSA and leftover ingredients from Feastly and life, and needed to get rid of them. So… I made a casserole; a crazy veggie corn casserole. And it has in it: 2 eggplants, 6 ears of corn , 6 bell peppers, 3 hot peppers, 1 red onion, 5 cloves of garlic, and 1 cup of leftover rotisserie chicken. This was literally what we had in our fridge, and it needed to go away.
So I diced and salted the eggplant. Cut the corn off the cob. Diced the peppers (bell and hot). Diced the chicken (again). And mixed it all up in a bowl.
Then I made a cheese sauce. Oh god. Diced the red onion. Got it simmering in olive oil. Added several tablespoons of all-purpose flour (too many tbsp of flour). Added oil back to try to recover from too many tbsp of flour. Then pulled out leftover chicken broth. And in that pan, I keep stirring and stirring until it got thin enough to add a quarter of a pound of parmesan cheese and an eighth a pound of cheddar cheese (both of these were also leftovers). I mentioned this was a cheese sauce, right? And then I added a little bit of milk to thin it out more.
And after Laura very kindly transferred the mix of veggies into our covered casserole, I poured the sauce over and mixed it in. Then I covered it with panko crumbs from our pantry and shoved it in the oven at 350°F.
We’ll let you know how it turned out.
P.S. We also made apple sauce today, finishing the apples from our insane, mistaken purchase of a bushel of apples.
Dictated by Adam, transcribed and edited by Laura
Definitely not quick weeknight pizza, this one. But very excellent and very fall-like, what with the roasted butternut squash. This one worked well with the dough we tried early so now we’ve got a batch in the freezer as well (woot). Honestly, I don’t have much to say about this one because, other than roasting the squash, this one seems like a pretty standard pizza – dough, mozzarella, and toppings. Okay, kale and roasted butternut squash probably aren’t your standard pizza toppings. Or olive oil and salt instead of a red sauce. Aaaaaand I did skip the bacon – intended to grill some chicken, slice it up and stick it on top. But… I forgot, so we just forged ahead without. Okay, not so standard I guess, but it did still feel like I learned the foundational skeleton of a pizza recipe from this. Might be that it’s the third pizza recipe I’ve tried within the last 3 1/2 months.
Adam did turn to me after one bite with a ‘We’re keeping this one!’ So that was nice.
Kale and Butternut Squash Topped Pizza
Original from TheKitchn
Makes one 8-10″ pizza (depends on how well you roll out the dough)
Recipes left to try (& copy…): 11 recipes; Pizza: None! Hurray, we’re done!
- 1 butternut squash, small – 1.5 lb or less
- 1 small bunch (or less) of kale of your favorite variety
- 8 oz mozzarella (smoked if you can find it)
- 1/2 lb pizza dough, store bought or homemade
- olive oil & kosher salt
- Heat the oven to 450°F. Peel and dice the squash into small cubes, about 1/2 inch. Spread the cubes in a single layer on a baking sheet; drizzle with olive oil. Roast until soft, about 30 minutes.
- Wash the kale and pat dry. Strip the leaves from the steams and tear into 1/2 inch pieces. Slice the mozzarella into thin rounds.
- Heat the oven to 500°F or as high as the oven will go – if you have a baking stone, place it in the lower half of the oven as it warms.
- Shape the dough into a 10″ round. Brush the dough with olive oil and sprinkle the kosher salt over the dough. Lay the mozzarella rounds on the dough, arrange the roast squash on top, and scatter the kale over the top.
- Bake in the oven for 7-10 minutes, until kale is crispy and the dough a dark golden. Allow to cool slightly before slicing and serving.
spaghetti squash, eggplant, peppers, radishes, chard, apples & cider
An entire bushel of apples!
I think we made a mistake….
I think we made a mistake… what are we going to do with an entire bushel of apples?!
Besides juggle, I mean 🙂
Anyone got some suggestions? Please?
Seriously, if I’m around to turn on the slow cooker 4 hours before dinner, I’m around enough to cook. Okay, now our slow cooker can switch over to warm after a set number of hours, but things still cook (at least a bit) on warm. It might be that my first slow cooker didn’t have a timer option and I came home to quite a few batches of overcooked chicken something. But 4 hour cooking times in a slow cooker still sounds like a really awkward time to work with/around.
Eh, I might just be cranky about how many vegetables I chopped up for this one – more specifically, how long I was standing up to do so. Also how much in leftovers there are. Trust me, there was no way this recipe, as written, was going to fit in my 6 quart slow cooker.
I think I’m starting to understand what Adam means by his (usually anguished) cries of “It got away from me!” We are totally going to be eating this for the rest of the week.
At this point, in a change from how things usually go around here, I’m thinking I will not keep this recipe. Basically too much work for the end result (for me) – those of you with working olfactory senses might get more out of it.
Vegetable & Chickpea Stew
Original from TheKitchn.com
Makes … lots. 8-12 servings?
Recipes left to try (& copy…): 17; Dinners: 3 recipes left
- 1 tsp olive oil
- 1/2 – 1 large onion, diced
- 10 purple potatoes, diced
- 1 tbsp salt, divided
- 1 tbsp curry powder of choice
- 1 tbsp brown sugar
- 1-inch piece of ginger, peeled and minced
- 6 garlic cloves, minced
- 1/8 tsp chili powder
- 2 cups broth
- 32 oz chickpeas
- 4-5 small peppers, diced
- 1 medium head of cauliflower, cut into bite-sized florets
- 28 oz (5-6) tomatoes, diced
- 10 oz baby spinach
- 1 can coconut milk
- Heat the olive oil in a Dutch oven or large pot on medium heat. Add the onion and 1 tsp of salt; sauté until translucent, about 5 minutes. Add the potatoes and 1 tsp of salt; sauté for several minutes.
- Add the curry, brown sugar, ginger, garlic, and chili powder; cook, stirring a bit, until fragrant – about 30 seconds. Pour in some of the broth and scrape the bottom of the pan to pull up any brown bits. Add the rest of the broth, chickpeas, peppers, cauliflower, tomatoes; stir to combine. Cover and simmer for 45 – 60 minutes, or until potatoes are tender.
- Add the spinach and coconut milk; stir until spinach wilts. Pull off the heat and adjust any seasonings if necessary. Serve.
This here is the mother recipe of pizza – the simplest pizza to base the ratios you remember off of, the base recipe you improvise off of. Dough, sauce, meat, veggie and cheese. The baseline of pizza. The ‘oh f***, I don’t have a plan for dinner’ emergency dinner of pizza – as long as you’ve got a batch of dough in the freezer.
I mean, unless you’re like Adam and I, who for some reason don’t keep a jar of pasta sauce in the house. Probably because we’d use it in a non-emergency-food spot. Which rather defeats the purpose of emergency sauce, in my opinion.
The original calls for sausage, we used chorizo, and I am pretty darn sure it would work with chicken sausage, chicken strips/chunks (browned on the stove first please), meat substitute or whatever you want/have lying around.
So our pizza doesn’t look too … square in the pictures below – I had some issues pulling the pizza off the pan. The cheese and whatnot slide around – still tasted good 🙂 We kinda devoured the whole thing for dinner – thought there’d be half a pizza for leftovers. Nope.
Original from TheKitchn.com
Makes 1 pizza
Recipes left to try (& copy…): 18; Pizza: 1 recipe left
- 1 batch of pizza dough (I used the 2nd half of the thin crust we made back in July – it’d been hanging out in the freezer for a while)
- 1 jar tomato sauce – use as much or as little as you like (the Wegmans’ store brand tomato & basil sauce worked quite well for us)
- ~3oz sausage link, or other meat product of your desire
- 1 pepper, color of your choice, thinly sliced
- 1/2 onion, yellow or red
- ~ 4oz Monterey Jack cheese (~1 cup)
- If you have a baking stone, place it in the oven on a rack in the bottom third of the oven. If you do not have one, place a baking sheet on a rack in the bottom third of the oven, to heat along with the oven. Preheat the oven to 550°F or as high as it will go; heat for at least 30 minutes before baking.
- Lay the pizza dough in the middle of how you are keeping it from sticking in the oven, such as a large square of parchment – we used a Silpat but as mentioned, had issues getting it back off. Press and push, staring in the middle working outwards, the dough into a flat-ish round, about 10-inches wide. If the dough starts to shrink back, let it sit for about 5 minutes, then continue. Once shaped, let it sit to rise until ready to top, about 15-20 minutes.
- If your meat topping is not cooked through, do so now before adding it to the pizza.
- Spread the tomato sauce nearly to the edge, then distribute the meat, pepper, and onion evenly over the pizza. Sprinkle the cheese evenly on.
- Transfer the pizza on the parchment or silpat into the hot oven. If using the parchment, after 5 minutes, use a spatula to lift and slide the parchment out. Bake until the crust is golden and crispy/charred in spots, a total of 8-10 minutes.
The pretty view
The whole view