Contains 2 recipes!
Well, here we are at the end of a week and the beginning of a month.
Transitions.
Transitions seem to be everywhere and yet we haven’t completed any of them, so we are sort of stuck in the limbo of changing but not knowing how the change is going to affect us in the long run.
Times of transition are hard and call for Consistency, things we can (kind of) Control and even Being Open to a few new things. Now, I’m no kitchen queen. I “like” to cook mostly because I’m hungry and want to eat. But the perfect activity that includes consistency, control AND venturing into new territory is cooking!
We cook all the time because we eat all the time- every day, three times a day. That is being consistent. And it can be boring. Oh, but maybe you do not cook all the time. In that case, forget consistency, you might have to read a book or continue with a hobby to get your consistency. Cooking will be a new adventure for you!
We read a recipe (and follow it!) and that gives us control over the outcome. A relatively sure result.
Finally, you can create a bit of adventure by cooking something new (or cooking at all, see above)- a new main dish, side, dish, dessert or any thing in between. Even drinks (think Smoothies…) have recipes for them.
The cool thing about a recipe is you can add or subtract seasonings and ingredients and create entirely different tastes from one recipe. Once you get the hang of cooking and how ingredients interact, it’s fun to experiment. Under the umbrella of cooking is basic cooking, baking, roasting, grilling, and frying. There are all kinds of fun gadgets to use, like Instant Pot or an Air Fryer. (Confession: I’m not a gadget person, I do not have these items, although I do love my Crock Pot.)
During these crazy times, grocery gathering can be tricky. All the more reason to be flexible in working with a recipe. If you can’t get this ingredient, perhaps that one will work just as well. If you pick-up your groceries or have them delivered, you really have to plan in advance… and then pray you get what you need! I am trying to see online grocery shopping as an adventure. Another confession: I still haven’t quite attained the bliss of seeing online grocery shopping as an adventure. It’s still frustrating to me. On the other hand, I am very grateful for the opportunity! How about you? Do you use the online store services or do you shop for yourself? What’s been your experience?
OK. Enough of this chit-chat. I’m as bad as the chefs that blab for pages and pages before they finally post the actual recipe! I’m sorry! I’ll get to the recipes right now…
For being consistent, let’s make Lasagna. But, since it’s spring, instead of meat, let’s lighten up a little and use spinach. A vegetarian lasagna that’s easy and yummy…
Spinach Lasagna
1 pound riccota or small-curd cottage cheese (or a combination of the two)
1-1/2 cups shredded mozzarella cheese, divided +(or more, see note in instructions)
1 cup shredded Parmesan cheese, divided
1 large egg
1 package (10 oz.) frozen chopped spinach, thawed and drained*
1 teaspoon salt
3/4 teaspoon oregano
1/8 teaspoon pepper
2 jars (~about 15 ozs. each) spaghetti sauce
1/2 package lasagna noodles (8 ozs.)
Instructions:
NO NEED TO COOK THE NOODLES!
In large bowl mix together ricotta, 1 cup mozzarella, 1/2 cup Parmesan, egg, spinach, salt, oregano and pepper.
In greased 13x9x2″ baking dish, layer 1/2 cup sauce, 1/3 of noodles and half the spinach-cheese mixture. + (I like to add extra mozzarella here but it’s not accounted for in the ingredients, so add extra to your shopping list if you like your lasagna nice and extra cheesy.) Repeat. Top with remaining noodles and remaining sauce. Sprinkle with the remaining 1/2 cup mozzarella and 1/2 cup Parmesan.
Pour water around edges. Cover tightly with foil. (I like to spray cooking oil on the inside of the foil so the cheese doesn’t stick quite so much.) Bake in 350 degrees for 1 hour and 15 minutes or until bubbly.
Let stand 15 minutes before serving.
A mixed- green salad and garlic bread complete the meal.
Serves 8.
*If you’re up for an adventure, I’m sure you can use fresh spinach, I just don’t know how the measurements work. I would, layer the fresh spinach in rather than add it to the cheese mixture. (If you try it, please, let me know how it turns out!)
I’ve had this recipe since 1976, found it in Woman’s Day magazine, and used it ever since. It consistently turns out good and I love skipping the step of wrestling with cooking those slippery noodles! Consistency.
Control… follow the steps. It works!
This recipe is comfort food, easy to deal with and you can usually eat it for 2 meals (unless you have an army living with you). So, there are bonuses here. It is also a small adventure into vegetarian cooking. So it covers all the bases!
Since we had a somewhat heavy dinner, let’s have something light, sweet and good for us for dessert.
Fruity Banana Splits
(Serves 4)
4 bananas
1-1/3 cup Crushed pineapple (fresh or canned-drained)- divided: 1/3 cup each
1- 1/3 cup Blueberries (fresh or frozen-thawed)- divided: 1/3 cup each
1-1/2 cup Strawberries (fresh of frozen-thawed, coarsely chopped)- divided: 1/2 cup each
1 cup heavy whipping cream
4 Tablespoons coconut – divided: 1 Tablespoon each or to taste
4 Tablespoons pecans (coarsely chopped)- divided: 1 Tablespoon each or to taste
Instructions:
Split bananas in half lengthwise and arrange side-by-side on a plate.
Top with pineapple, blueberries and strawberries in separate piles.
Beat heavy whipping cream until foamy, add honey or sugar to taste and continue to beat until cream is stiff. Pour over fruit. Top with coconut and nuts.
And there we are! A lovely spring dinner and dessert that’s yummy, comforting and good for you!
Do you have a favorite recipe? Please share!!
If you see a typo, please tell me! I’ve read and re-read the recipes many times and I am confident they are correct- however….
God bless you during this transition week!
Pathways and Portals 