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Trying my hand at my first veggie lasagna, the sauce is still cooking.  I chopped an onion, regular mushrooms, portobello stems and zucchini into little pieces and then sauteed a bit before I put tomato sauce, tomato paste, roasted garlic and parsley into the mix.  That's been cooking for a few hours.  I want to make sure the sauce has enough flavor because I usually rely on meat and the fat it brings to the party to do that.  I think it's almost done.  I cut the portobello caps into chunk and then sauteed them in a little oil; they are set aside.  I sliced zucchini into fairly thin rounds.  First I sauteed them a little and now I added water, covered and I'm steaming them.  When I build my lasagna, it will be sauce, noodles, ricotta cheese, portobellos, zucchini and mozzarella.  I stayed away from some of the usual ingredients such as broccoli, spinach, eggplant,  & peppers, because of restrictions/dislikes of the family.  Keeping my fingers crossed that it tastes okay. 

I'm never any good at deciding if what I make is very good because I very rarely eat much of what I cook when I do a big dinner. Does anyone else not feel very hungry for their own food.  I know I taste a little here and there as I cook, but even when it's something I really like, I'm almost never hungry by the time I get everything on the table. 
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Leftover Pizza, hot and drenched in wine vinegar.  First favorite breakfast is soup (hot and sour or garlic noodle.)  After that I'm probably into more standard morning foods like omelets and bacon.   

Mushrooms

May. 30th, 2008 03:35 am
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I sauteed them last night and baked them in won-ton wrappers with goat cheese and either crab or shrimp. I would add more cheese and more green onion and garlic next time, but they were tasty.
loracs: (Gilly & Me)
Today in the plaza a film crew was shooting a commerial for Kaiser. The set was a farmers market. I am sure it's more of their "Thrive" healthy lifestyle campaign. I took my usual late lunch and then sat outside, read my book, and watched them shoot it. I was lucky enough to be there when they ended. All of a sudden, people are streaming into the area picking out produce and pulling out money. It was some really, really, beautiful food - obviously it was for da movies, but it was also organic. I got lots of cherries (very sweet), cucumbers, tomatoes, dandelion greens, string beans and a really gorgeous mix of interesting mushrooms. One type looks like little brains or sea sponges. I think I'm going to use them as a main course tonight for dinner. Lightly saute them in a little butter, garlic and salt. Steam the greens. Make a cucumber/tomato salad. I'll leave a few brown button mushrooms out for a regular salad for [livejournal.com profile] stonebender, since he doesn't like cukes or matoes. Maybe a quite trip to pick up a loaf of sourdough bread.

Any other ideas for the mushrooms besides the simple saute?

Now I hope I don't get home and find I'm too tired to do any of this good cooking.
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Meatballs & Noodles 2
Originally uploaded by Gillygrrrl.
We bought a big old package of ground beef at Costco. After making all the hamburgers we wanted, [livejournal.com profile] dbubley made meatballs the night before last. Tonight I made a mushroom gravy and some ciabatta bread garlic toast. I sauteed mushrooms, sprinkled them with flour and cooked for a couple of minutes. I love the organic soups in a box, esp. for making quick dinners. I added a box of mushroom soup and some water. Added meatballs to warm and the soup thicken.

Here's an example of small, medium and big meatballs. There was plenty of left overs. Yay!

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