Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
(if you don't seem me any more I guess you'll all know why lol)
I think that people around the world followed that trial Margaret, I know that I did.
OMG, about the mushrooms. I go wild mushroom picking whenever I can. My first husband was Polish and they're all about the mushrooms. I'm pretty much an expert on what can be eaten and what can't. There is nothing so delicious as wild mushrooms. So different than anything farm-grown.
I used to date a guy who had 4 Sicilian grandparents. He was a really good cook. He told me his grandparents would forage for greens in upper New York State.
In lieu of foraging he would buy rapini (broccoli rabe) and cook it with dinner.
We have the Andy Boy rapini (broccoli rabe) at our grocery store. It is good to know that is the good one.
Sometimes I'll toss some cooked chopped rapini with my cooked pasta and some small canned white beans and olive oil. Some cooked garlic with the above is good too.
They have a website and it looks like the Andy Boy is grown from proprietary seeds from Italy. They have a website that is pretty interesting. There really was an Andy Boy.
I like the rapini because it is more digestible for me than broccoli or cauliflower which are also in the brassica family.
Because we grew pea beans on the farm baked beans were a cheap staple when I was growing up, but I've never been able to make them taste like my mother's. I think it must be the slow roast in the oven that made the difference, something I'm just not willing to do. But memories of those beans served with a big pan of biscuits... mmmmm.
I am using my small bullet for egg, white smoothies and really appreciating it. If I’m too tired to cook or even eat meat, this is a great alternative..
- Spinach and cheese ravioli (not frozen, not cooked, plain cheese ones work too)
- any of Rao's tomato-based sauces (or your fave brand if not Rao's)
- frozen meatballs (plain or Italian, beef preferred but can use chicken ones). I use the smallish ones. Bake them first, let cool, then chop or grind them into smaller pieces in the food processor
- Mozzarella (if fresh, thinly sliced or used shredded)
- Shredded or grated parmesan
Mix the ground up meatballs with the tomato sauce before assembling.
In a deep-ish baking pan, first layer is the tomato sauce/meat mixture. Just a little.
Next: lay the ravioli to cover the pan;
Next: a little more sauce
Next: slices of mozzarella (doesn't have to cover the ravioli)
Next: sprinkle some Parmesan
Repeat for at least 2 layers, 3 should be max. Bake 350F for 30-45 minutes or until sauce is bubbling around the edges and the mozzarella is somewhat lightly browned.
There is no "wrong way" or mistakes in this base recipe except I would make sure there is enough sauce so it isn't dry. I have added pre-sauteed mushrooms and more wilted fresh spinach into this dish. You can us leftover roasted pork as well. You don't have to add meat. Usually the meatballs, sauce and cheese already have enough salt in them so that you don't need to add any.
The cat has been having her Sunday afternoon nap on my chest so, per force, I have been having a nap too.
PS what's the time where you are? Here it's 11am Monday. It's very unusual to match the time for posts, so I'm interested in the gap for us!
It’s 7:52 PM Sunday, September 20 here. MST. We are heading into fall, which is my favourite season.