Lasagna with Spicy Roasted Cauliflower

Before I share an incredible recipe, let me first tell you a story.

As I write this, I’ve been without an internet connection or cable TV for a week. When I first discovered the issue, I tried the unplug-wait 30 seconds-replug thing — twice.  Then I called Comcast and chose the automated option to “send a refresh signal to my modem” pretty confident that would do the trick.  

I was wrong.

So I had to do the thing most of us absolutely dread…call Customer Service.  

The automated attendant told me my wait time was “less than four minutes.”  That information was helpful.

And true.

So Nancy gets on the line and I explain my predicament. She informs me that the reason none of the usual tricks worked is that my modem is outdated and I need a new one. She launched right into “you have three choices….” This is what happened next:

Me: “Hold it, before you give me my three choices, why didn’t Comcast inform me prior to loosing service that I needed a new modem?’’  
Nancy:  (Seriously, this is what she said!) “We don’t have your email address on file.”  
Me: (After I composed myself) “Really?! Do you realize how incredibly ridiculous that sounds….my personal e-mail account is through Comcast!”
Nancy:  “You have three choices.”

At that point I realized resistance was futile and I chose the “send me the modem self-set-up kit” option.  Well, between two daughters, a future son-in-law and me, that didn’t work either and now I have to wait for a technician scheduled to come at 3:00 on Sunday.

Still no service.  You can’t make this stuff up.  There's the source of my consternation, right up there.

In other less technical and complicated news…it was my turn to cook this past Wednesday and I made Lasagna with Spicy Roasted Cauliflower.  I love the New York Times.  Not only is it a widely read and respected news publication, it’s also a dependable destination for delicious recipes.  I subscribe to their recipe blast called NYT Cooking and this recipe was one of the jewels shared recently.

I also love spicy food and often wondered why some peppers are spicier than others.  The answer is a little chemical called capsaicin.  The higher the level of capsaicin, the more potent the pepper.  Pepper heat is measured using the Scoville Scale, a method developed in 1912 by the chemist, Wilber Scoville.  The method requires diluteing the capsinoids of different varieties of peppers in water until the spiciness was no longer detected…the higher the dilution required, the hotter the pepper.  A bell pepper rates a “0” on the scale and a habanero rates a 200,000 on the scale, meaning the capsaicin had to be diluted 200,000 times before the heat was unnoticeable.  Recently, more precise methods have been developed to measure heat…ones that don’t rely so much on the fickleness of the human palate.

Capsaicin resides in the pepper’s white membrane and the coating on the seeds, so it’s important to wear gloves when slicing them or your fingers will BURN.  I learned the hard way.

Capsaicin has been used in cancer research and some studies show that it efficiently attacks cancer cells leaving healthy cells unharmed.

Lasagna With Spicy Roasted Cauliflower
By:  NYT Cooking (adapted)

Ingredients
1 ½ pounds cauliflower (market did not have fresh cauliflower so I used two bags of frozen)
2 tablespoons extra virgin olive oil
Salt and freshly ground pepper
½ teaspoon red pepper flakes
3 cups marinara sauce, preferably homemade from fresh or canned tomato (I used a good quality jarred sauce…don’t be mad)
7 to 8 ounces no-boil lasagna
12 ounces ricotta cheese
1 1/2 cups of grated mozzarella (my addition)
1/4 cup roughly chopped parsley (my addition)
1/4 cup vegetable stock or chicken stock
Pinch of cinnamon
4 ounces (1 cup) freshly grated Parmesan

Directions
Preheat the oven to 450 degrees. Line a baking sheet with parchment paper. Cut away the bottom of the cauliflower stem and trim off the leaves. Cut the cauliflower into slices 1/3 inch thick, letting the florets on the edges fall off. Toss all of it, including the bits that have fallen away, with the olive oil, salt and pepper. Place on the baking sheet in an even layer. Roast for about 15 minutes, stirring and flipping over the big slices after 8 minutes, until the slices are tender when pierced with a paring knife and the small florets are nicely browned. Remove from the oven, toss with the red pepper flakes and set aside. Turn the oven down to 350 degrees.

Blend the ricotta cheese, mozzarella, parsley, stock, cinnamon, salt and pepper. Set aside.  Oil a rectangular baking dish and spread a spoonful of tomato sauce over the bottom. Top with a layer of lasagna noodles. Spoon a thin layer of the ricotta mixture over the noodles. Top with a layer of cauliflower, then a layer of tomato sauce and a layer of Parmesan. Repeat the layers, ending with a layer of lasagna noodles topped with tomato sauce and Parmesan.

Cover the baking dish tightly with foil and place in the oven. Bake 40 minutes, until the noodles are tender and the mixture is bubbling. Uncover and, if you wish, bake another 10 minutes, until the top begins to brown. Remove from the heat and allow to sit for 5 minutes before serving.

You can prepare this up to a day in advance, cover with foil and refrigerate until ready to cook.  I just roasted the cauliflower the night before and assembled it right before baking.  For roasting the cauliflower, I did not use the parchment paper but I did let my baking stone get hot in the oven before I added the prepared cauliflower.   The parchment paper does does make clean-up easier and if you want to eliminate some of the olive oil, parchment will keep roasted vegetables from sticking to the pan. 

This recipe is deceptively good….very satisfying with a good balance of flavors.  The roasted cauliflower is naturally sweet, the cinnamon is a savory secret and, of course, the red pepper flakes add the heat!  Do try this for a stick-to-your-ribs-meal!

The Cookie Exchange

A few Mondays ago, Architect and I were driving to Yoga class with the best instructor ever – Dot – and she said “Hey, I have a great blog post idea for you…the history of the cookie!”  She went on to say that unsweetened wafer versions of the cookie originated in Persia because they were easy for dessert wanderings to transport in their sacks and for centuries sailors stowed hard cracker-like discs to sustain them during long voyages at sea.  Later on, courtesy of the Spanish Conquest, trading routes opened and sugar and spices were introduced to Europe.  The Europeans brought the wafer to new heights enriching them with butter, eggs and cream to form biscuits, commonly served with tea.  The term cookie is a derivative of the Dutch word koekje that means little cake.

Although I listened very intently, I’m sure I do not record the story verbatim here, but you get the idea.  I liked her suggestion and, since we were having a Cookie Exchange Event at work, I had the perfect opportunity to write a post!

So below is the list of the delicious cookies my co-workers contributed…

I made the Mint Chocolate Chip cookies. We were instructed to  bring packages containing six cookies in each.  We were also encouraged to bring copies of our recipes and a few extras goodies for the sampling tray. All of the selections were delicious but I had a few favorites.  One was a savory/sweet confection that I’m still thinking about, Anise Seed Cookies, and below is the recipe. 

 

Merry Christmas, dear readers.    

Anise Seed Cookies
2 cups + 4 Tablespoons of all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
3 teaspoons of anise seed
Plastic bag with some powdered sugar, about 2 cups

Preheat oven to 375.  In a small bowl, combine flour, baking soda and salt; set aside.  In a large bowl, combine the butter, sugars, and vanilla extract and beat until creamy.  Beat in eggs.  Gradually add hte flour mixture and incorporate well.  Stir in 3 teaspoons of anise seed.  Drop by rounded teaspoonfuls onto an ungreased cookie sheet. Bake for 8-10 minutes.  Cool on a rack.  Once the cookies are completely cooled, shake several cookies at a time in the bag of powdered sugar.  Makes 4 dozen.

The cookie exchange was a lot of fun and hopefully we can add it to some other favorite work place traditions!

Sautéed Brussels Sprouts

Dinner at Foodie’s house is always an adventure…she is a great cook and she frequently introduces us me to new things (compared to my dinner mates, I have a stunted food repertoire).  This week it was something familiar but still not a favorite of adults and children alike, Brussels sprouts.  Leave it Trader Joes to come up with a fancy method to make these underappreciated darlings easier to make – and camouflage – in a variety of ways.   

Shaved Brussels Sprouts, available at Trader Joes for $2.29 a bag, can be tossed raw in salads and slaws, roasted to caramelized perfection, or substituted for a vegetable in your favorite quiche.  My dad used to cut Brussels sprouts in quarters, blanch, then quickly sauté them in garlic, olive oil and salt and pepper.   

Although TJ's sprouts come in a handy-dandy bag, Brussels sprouts actually grow on stalks and, along with cabbage, broccoli, rapini, and cauliflower, are members of the cruciferous (because of their four-petal flowers that resemble a cross) family of vegetables. All are a good source of vitamin A, vitamin C, folic acid and dietary fiber and, bonus, contain cancer-fighting agents.  As the name suggests, Brussels sprouts perhaps originated in Belgium and Thomas Jefferson grew the emerald gems at Monticello but California is responsible for most of the production enjoyed in the United States today.

To prepare, Foodie first sautéed mushrooms and shallots until browned and then she added the bag of Brussels sprouts.  She sautéed the mixture for a few minutes more until the sprouts were bright green and softened.  Before serving, she drizzled a little walnut oil on top to finish off. Quick, easy and definitely delicious.

She also served baked chicken thighs and baked potatoes and we noticed that the potatoes were lightly crusted with salt…Foodie explained that the salt helps to keep the moisture in the potato producing a fluffy white, evenly baked and perfect potato.

Puncture the potato a few times to let the heat escape while the potato is baking.  Rub the outside of the potato with olive oil then roll in coarse or sea salt.  Bake aS usual, about 45-60 minutes at 400°.


Image of sprouts on stalks from Google images.

Fettuccine with Spicy Sausage and Broccoli Rabe

I’m one of those people who when I see something that looks delicious in a magazine and says “I’m totally going to make this” I actually do.

It may not be for a few months, but I tuck the recipe away in the crowded archives of my mind and pull it out when I need culinary motivation. 

So I’m flipping though the November/December edition of Fitness magazine and in addition to a mini tutorials on how to get sleek arms, abs and legs, holiday hair and makeup tips, and suggestions for fabulous “hot list” gifts, they included an article entitled “Amazing 15 Minute Meals.” 

15 minutes is right up my alley.  

The recipes all look delicious – Cheesy Chicken Meatball and Tortellini Soup, Chicken Marsala with Jasmine Rice and Peas and the one that particularly caught my eye...

...Fettuccine with Spicy Sausage and Broccoli Rabe.

Broccoli rabe, also known as rapini, is a common ingredient in dishes made in Southern Italy.  The vegetable is quite nutty, a little bitter and looks like an elongated piece of regular broccoli, but is actually more related to turnips both in taste and derivation.

To prepare, rinse the vegetable, trim and discard the thicker stems, preserving the blossoms, leaves and thinner stalks, about 2” from the blossom, then sauté in a bit of olive oil and garlic. Some like to blanch the vegetable before sautéing.  Broccoli rabe is low in fat, and a good source of vitamins A, C, and K and potassium.

It was my turn to cook this past Wednesday so I decided to make this 377 calorie per serving recipe.

Fettuccine with Spicy Sausage and Broccoli Rabe

From:  Fitness Magazine

Ingredients

1 tablespoon olive oil
1/2 pound hot Italian turkey sausage, casings removed, roughly crumbled
4 garlic cloves, minced
1/8 teaspoon crushed red pepper
1 pound broccoli rabe, tough stems trimmed, cut into 2-inch pieces
1/2 cup reduced-sodium chicken broth
1 9 ounce package fresh fettuccine
1/4 cup plus 4 tsp freshly grated pecorino Romano
1/4 teaspoon black pepper

Directions

1. Bring a large pot of water to a boil.
2. Heat oil in a Dutch oven over medium-high heat. Add sausage and saute, breaking up large chunks with a wooden spoon, until lightly browned, about 5 minutes. Add garlic and crushed red pepper; cook, stirring, 30 seconds. Add broccoli rabe and cook, tossing with tongs, 1 minute. Add broth, reduce heat to medium, cover and cook until broccoli rabe is tender, about 3 minutes.
3. Cook pasta according to package directions, then drain and add to sausage mixture; toss well with tongs. Add 1/4 cup cheese and black pepper and toss well again. Divide among four bowls and sprinkle with remaining cheese.

Three words.  So. Damn. Good.


Photo of the rinsed broccoli rabe is from google images...I accidently deleted the photo I took that looked quite similar.

Chocolate Zucchini Cake

As you read in the Sea Bass post, my assignment was dessert last Wednesday evening. I love desserts that exploit different ingredients, like cardamom, olive oil, jalapenos, beets, carrots, butternut squash, sweet potatoes, parsnips, and, yes, even sauerkraut (that supposedly mimics the taste of coconut...this must be investigated!).

There’s something magical about how non-traditional flavors blend with more conventional ingredients for more interesting, pretty desserts that give the taste buds a I-can’t-quite-put-my-finger-on-it surprise! Plus vegetables makes the cakes moist and more forgiving for the waistline.

I’ve been dying to try a Chocolate Zucchini Cake I found on-line and since I was on Operation Dessert, it was my perfect opportunity!

Chocolate Zucchini Cake
Adapted from allrecipes.com

Ingredients

2 cups all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 eggs
1 teaspoon vanilla extract
½ cup of buttermilk
1 1/2 cups vegetable oil
3 cups grated zucchini
3/4 cup chopped walnuts
1 cup chocolate chips

Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.

2.In a medium bowl, stir together the flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add the eggs, buttermilk, vanilla and oil, mix well. Fold in the nuts, chocolate chips and zucchini until they are evenly distributed. Pour into the prepared pan.

3.Bake for 45 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. Cool cake completely before topping desired glaze or confectioner’s sugar.

This cake is moist and decadent and at just 275 calories per serving, kind of thrifty in the sweet-tooth category!

Chicken Pot Pie Cups

It was Architect's turn to cook but her kitchen is all torn up due to a flood courtesy of a destructive little critter. So we switched nights and I decided to make Chicken Pot Pie. I love Chicken Pot Pie...with its blend of of meat, vegetables, cream, and herbs, it's like heaven on a fork. And - BoNuS - it takes the "what should I make with it?' quandary off the table.

I've posted a recipe for this comfort classic before so I thought I would try something a little different....Chicken Pot Pie Cups. I first saw the inspiration on Pinterest and, as I've been known to do, I gave it my own twist.

Ingredients
2 packages of crescent rolls
1 cup chicken broth (sometimes I use 3/4 c broth and 1/4 c of white wine)
1 bag of frozen veggies. These bags usually include veggies that are diced smaller ...works better in the cups.
2 tablespoons butter or margarine
1 cup chopped onion
2 tablespoons all-purpose flour
1 cup half-and-half
1 tablespoon of garlic (my addition)
1 1⁄2 teaspoons chopped fresh thyme or 1⁄2 teaspoon dried (this time I added some freshly chopped sage and rosemary too)
1⁄2 teaspoon salt
1⁄2 teaspoon pepper
2 cups bite-size pieces cooked chicken (I like to grill mine)

Preparation
Grill the chicken and when cool chop it into small, bite-size pieces. Spray each cupcake cup with cooking spray. Open the crescent rolls -- I used Immaculate Baking Company crescent rolls --and line each cup with a roll, pushing the dough up the sides and along the bottom. Leave some pastry hanging over each cup. Note that you may have to reserve one of the rolls to "patch" some holes.

Put the frozen vegetables in a saucepan, add the stock and the wine, cover and cook over medium heat just until tender, about 5 minutes. Drain, reserving vegetables and broth in separate bowls.

Return the saucepan to medium heat. Add butter, and when melted, add onion and garlic. Cook, stirring occasionally, 3 to 5 minutes until soft. Stir in flour and cook 2 minutes more. Gradually whisk in reserved broth, then half-and-half, herbs, salt and pepper. Cook, stirring often, until thick and hot, about 5 minutes. Remove from the heat; stir in chicken and cooked vegetables.

Spoon the chicken mixture into the prepared cupcake cups, flip the hanging dough over the top of the mixture and bake at 375° for 25 minutes or until the dough is browned.

I don't have small children any more but this would be a hit with kids! Beef stew or any vegetable stew would also work.

We had a lovely bottle of French red wine from the Rhone Valley, Perrières. The bottle says that "The vineyard is cultivated following strict biodynamic principles." Oh. Regardless of the fancy-pants standards, the wine was very tasty!

Butternut Squash Lasagna

We had dinner at Foodie’s house on Wednesday – always a treat – and she made Butternut Squash Lasagna. The particular lasagna calls for a Béchamel Sauce to moisten the layers so what better source to consult about this classic velvety blend of butter, flour and milk than Ms. Julia Child. Julia explains that “Sauce Béchamel in the time of Louis XIV was a more elaborate sauce that it is today. Then it was a simmering of milk, veal, and seasonings with an enrichment of cream. In modern French cooking, a Béchamel is a quickly made milk-based foundation requiring only the addition of butter, cream, herbs or other flavorings to turn it into a proper sauce.”

Well, Foodie’s sauce was a proper sauce indeed because this lasagna was delicious.

First, I share how to make a proper Béchamel Sauce…according to Julia, page 57.

Sauce Béchamel
“In a heavy sauce pan, melt 2 Tablespoons of butter over low heat. Blend in 3 Tablespoons of flour and cook slowly, stirring with a wooden spoon until the butter and flour froth together for 2 minutes, without coloring. This is now a white roux.

Remove the roux from heat. As soon as the roux has stopped bubbling, pour in 2 cups of heated milk and ¼ teaspoon of salt OR 2 cups of heated chicken stock. Immediately beat with a wire whip to blend liquid and the roux, gathering in all bits of roux from the inside edges of the pan Set saucepan over moderately high heat and stir with a wire whip until the sauce comes to a boil. Boil for 1 minute, stirring. Whip in salt and pepper to taste. Add 2 Tablespoons of butter or herbs to enrich the sauce.”

If lumpy: Force the sauce through a sieve or whirl it in a blender then simmer for 5 minutes.

Can’t you just hear Julia saying “whirl it in a blender?”

If too thick: Thin out with milk added gradually

If too thin: Either boil it down or add 1 Tablespoon of butter made into a paste with a ½ Tablespoon of flour.

Butternut Squash Lasagna
1 box of Barilla ready-to-use lasagna noodles
One butternut squash or a bag of butternut squash from Trader Joes
2 Tablespoons Olive Oil
4-6 cloves of Garlic
4 cups of Béchamel sauce
Parmesan cheese – enough to use generously between each layer
1 cup Mozzarella cheese
Fresh Sage leaves

Dice the butternut squash and sauté in olive oil and garlic until slightly caramelized. Add chicken broth to moisten, cover and simmer until tender, about 15-20 minutes depending on how large the diced pieces are. When done, mash with fork.

Place a layer of squash in the bottom of a baking dish, add the noodles, then butternut squash, top with several spoonfuls of Béchamel sauce, but do not completely cover the squash, top with parmesan cheese. Repeat. End with Béchamel to cover the noodles. Top with mozzarella cheese, parmesan cheese and sage leaves and bake for 45 minutes at 350 degrees.

A little fancy and full of flavor. Plate with a lovely Caesar salad and a nice bottle of red wine. For dessert, pumpkin bread….

Roasted Garlic Mashed Red Potatoes

I hope you all had a great Christmas. I had a houseful and I enjoyed every minute of it….preparing, eating, laughing and a bit of responsible debauchery too! Older daughter set a beautiful table with my newly acquired mismatched silver and equally mismatching goblets and chairs (which added an informal "chic" to our dinner) and a great centerpiece of winter greens I got at Home Depot two – yes two! – weeks ago for $9.99. I’ve had the polka dot runner for years, an acquisition from Pier 1, and the Spode knock-off plates are from Target. See, you don’t have to spend a fortune to look like you did!

As you’ve heard me say many times, there’s no such thing as too much garlic..for more than the flavor it adds to food. Garlic is rich in antioxidants and is known to prevent heart disease, high cholesterol, high blood pressure and boost the immune system. During WWII, soldiers were given garlic to help prevent gangrene. So you see, not only is this spicy little bulb good, it’s also good for you!

Garlic’s flavor mellows as it’s cooked and I decided to roast some and add a couple of tablespoons to our Christmas mashed potatoes. The original recipe the the mashed potatoes from allrecipes.com calls for boiling garlic cloves with the potatoes, but I thought that roasted garlic would add a more subtle flavor.

Preheat the oven to 400°.

Cut the tops off of a garlic bulb and brush with a bit of olive oil.

Place each garlic bulb in a cupcake tin and bake for 35 minutes.

When done, peel the skin from each clove, place in a small bowl and mash into a paste.

Roasted Garlic Mashed Red Potatoes
8 medium red potatoes, quartered with skins on
2 tablespoons of roasted garlic
½ stick of butter (I used a Kerrygold Herbed Butter)
½ cup to 1 cup of fat-free milk, warmed
Salt & Pepper to taste
¼ cup grated Parmesan cheese

Directions
Place potatoes in a large pot; cover with water. Bring to a boil. Reduce heat; cover and simmer until the potatoes are very tender. Drain well. Add the roasted garlic, butter, milk and salt and mash until potatoes are not whole; the mixture will be chunky this is not a smooth or creamy mashed potatoe! Stir in Parmesan cheese and serve.

These potatoes are so delicious. The herbed butter and the roasted garlic are just perfect together.

I am linking this post to Between Naps On The Porch Tablescape Thursday.

Roasted Root Vegetables with Cranberries

I don't think I need to say too much more about these roasted root vegetables we had at Foodies. Onions, and squash, and sprouts...oh my!

One word. Delicious.

Farm to Table

On Saturday, I walked into town to browse through the Swarthmore Farmers' Market. Every Saturday morning, from May through October, the Borough hosts local growers who offer fresh vegetables, fruits, mushrooms, meats, and eggs (from grass-fed animals) and the most delectable, crusty bread. The market offerings are particularly helpful to those like me who can’t keep a homegrown tomato on the vine because the local critters insist on inviting their furry little friends over for a picking party. For some reason, they don’t touch my herbs…maybe they’re fussy.

If I get a message like this:

I’ll get concerned. At least they're polite.

So, I’m meandering around the Farmer’s Market and I see…

…eggplant

...tomatoes

…berries

…fresh garlic

…mushrooms

…and bread. Can you say YUM?!


So I buy tomatoes, garlic, and mushrooms and decide to make a nice summery pasta sauce. I also need basil, but I have that in my garden.


I sautéed the garlic...use fresh garlic whenever you can...it's so worth it! Also, don’t be afraid to add salt. Salt helps release certain molecules, that enhance the flavor and aroma of the food. It also decreases bitterness and balances out very sweet flavors. I threw some over my shoulder for good luck.



Then I added the mushrooms and sautéed until they "shrunk" and released their moisture.

Next, the roughly chopped tomatoes. I added a little bit of red wine and let the mixture simmer for another 8-10 minutes minutes.

To serve, I poured the sauce over pasta and topped with basil and freshly grated Asiago cheese. Perfect with a glass of Kendall-Jackson Cabernet Sauvignon.

Thanks to the website “Today I Found Out” for helping me explain why adding salt (in moderation) to food is a good thing!

Huevos en los Pimientos

I had a wonderful time this weekend in Rehoboth Beach with Architect and her family....Foodie was there too. The weather was glorious and it was nice to relax on the beach and do absolutely nothing but people watch...one of my favorite beach activities. We saw some dolphins swim by and they surprised their beach-bound spectators with a spontaneous performance…they jumped completely out of the water…so exciting!

Architect's hubby, also an architect, and Foodie's hubby -- architect # 3 – grilled on Saturday evening and among the assortment of grilled goodies were peppers and eggs. Peppers and eggs…on the grill?

This dish was unlike any pepper and egg sandwich or omelet I ever had.

And, I have to admit, I was a little skeptical.

Let me clarify.

These were actually eggs poached in grilled peppers – Huevos en los Pimientos. Each red pepper was cut in half lengthwise and rubbed with a bit of olive oil. Mr. Architect placed the peppers cut side up on the grill and when the peppers softened a bit, he cracked an egg into each pepper half....the egg cooked right inside of the pepper. When served, each pepper half was flawlessly grilled and the egg was perfectly poached right inside!

Please give this a try...they are quite delicious. An ideal breakfast treat too!

Sausage Scallopini

It was my turn to cook this past Tuesday and I made (my version of) Sausage Scallopini. This is a quick and easy dish packed with lots of peppers and onions…it reminds me of my grandmother.

First, I diagonally sliced and browned spicy Italian chicken sausage from Trader Joe’s. Then I cut three kinds of peppers – red, orange and yellow into strips and added them to the pan with a few cloves of garlic and sautéed for about 10 minutes, until the peppers softened a little. Next, I added sliced onions, and cooked the mixture for additional 8-10 minutes. I finished by adding a can of plum tomatoes, roughly diced, and simmered for another 10 minutes. I served this with brown rice and a yummy summer salad served in the lovely traveling salad bowl that Architect brought and a nice red wine that Foodie selected. I wanted to have the leftover Scallopini the next day, but daughter spotted it first!

Don’t you just love leftovers?

My Tuesday dinner mates and I have decided to mix things up a little this summer….instead of meeting at each other’s houses, we’ll decide on a spot, either locally or in downtown Philadelphia (we can take the train…very convenient), to have a quick bite, a cup of coffee, a scoop of gelato, or a refreshing summer cocktail…which brings me to a summer giveaway!

Every week in the summer, I plan to post the recipe for a refreshing beverage – sometimes it will involve spirits, sometimes not. Hopefully, you’ve already enjoyed the Lemon Drop Martini and Mojito recipe I posted. So, here’s the deal…if you are already a follower of KOPO, make a comment to this or any post through June 30th OR if you are not a follower, become a follower by June 30th and make a comment…either way you will be entered to win this handy-dandy “Recipe Cocktail Shaker” from the Martha Stewart Collection. This stainless steel shaker has a built in “dial a recipe” that includes the recipe ingredients, preparation method and serving suggestion….a great addition to any home bar!

Stay tuned!

The Interventionists

It was Architect’s turn to cook on Tuesday and she cooked alright but she brought the dish to my house so that she and Foodie could participate in an intervention. Today I am leaving to be a chaperone for my daughter’s choral group which will visit Italy. Every other year the Silvertones travel to Italy to sing in the magnificent Duomos scattered throughout the county and this year the group will tour Bergamo, Venice, and Milan. It is a much anticipated trip and I am told that the Italians enjoy hosting the Silvertones as much as they enjoy singing for them…apparently their performances bring many to tears!

Back to the intervention…

You see, I am a notorious over packer and since the group will be regularly on-the-go during the trip, over packing is NOT an option. So I surrendered to my dinner pals who have been on this trip before to let them purge my planned piles. Regardless of how cute they are, I do not need to bring my leopard pumps, unless....


Here is the before pile....


Here is the after pile. NO difference!! Not a thing purged…see, I can learn!

My approach was to go monochromatic with some pops of color so I can repurpose the same black or grey basics with any number of items. I bought these great t-shirts from Hanes that are thinner and will hand wash nicely and dry quickly so I can layer. Only three pairs of shoes planned. There may be some stowaways…I’m just saying.

Architect brought an outstanding vegetable lasagna, Foodie was unfortunately otherwise detained, and I popped open a bottle of nice Italian Chianti. I set the table on Monday night so it would be lovely hoping my interventionists would be momentarily distracted and show mercy. The napkins and small vases, a Mother’s Day gift from daughters, are from Williams Sonoma. The napkin rings, candle and candle holder, Pier 1, the bee plates, April Cornell and the white plates, Target. My garden produced the beautiful daffodils and the gold forsythia is clipped from a neighbor’s garden.

Vegetable Lasagna
From: epicurious.com

Ingredients
7 oz lowfat goat cheese
1/3 cup chopped pitted black olives
1 tbsp chopped fresh thyme
1/2 tbsp dried basil
1/2 tbsp dried oregano
2 tsp minced garlic
4 cups prepared pasta sauce
1 lb whole-wheat lasagna (Architect made her own!)
Freshly ground black pepper
2 small zucchini, diced
2 small summer squash, diced
3/4 cup bottled roasted red pepper, diced
1/4 cup grated Parmesan
print a shopping list for this recipe
Preparation
Heat oven to 375°F. Mix goat cheese, olives, thyme, basil, oregano, and garlic in a bowl; season with salt and pepper. Spread 1 cup pasta sauce on the bottom of an 8" x 11" baking dish. Add one layer of lasagna and season with black pepper. Add a layer of zucchini, squash, and red pepper. Dollop spoonfuls of goat cheese mixture over vegetables and spread to cover. Repeat layers, finishing with pasta and sauce. Sprinkle Parmesan on top, cover with foil and bake 40 minutes. Uncover and bake 5 minutes or until top browns. Let stand 10 minutes; serve.

No posts from me for two weeks. Sister and older daughter, who will be at the house watching Stella, may guest post! Have my newly arrived copy of "Gone With A Handsomer Man" by Michael Lee West to read on the plane!

Arrivederci!