Woot! Finally, I Can See The Finish Line

The newest book is ready to go to the publisher – just finalizing the cover and figuring out how best to format the recipes.

A sneak peek of Chapter One can be found here.

Meanwhile, in my kitchen, I’ll be making Frozen Spinach Ravioli Lasagna tonight. Part of my Frozen Shortcuts. Everything doesn’t have to be gourmet, but it does have to by yummy.  I’ll post photos and recipe tomorrow.

In other news, in the odd kismet that happens sometimes with JeffreyW and myself – I’ve been making Smash Burgers all week for lunch. Maybe I’ll do a tutorial this week on how best to achieve that crispy thin burger.

Until then…

Lasagna

We haven’t had lasagna for a long time, I thought about it when I saw the noodles in the pantry. This one would need a nice bechamel to go with the meat sauce so I made one with 1/4 cup each of butter and flour plus enough milk to bring it to spec – maybe 4 cups, I didn’t measure it. I added dried basil and parsley plus plenty of granulated garlic. The meat sauce saw a can each of tomato sauce and diced tomatoes with a pound of Italian sausage. I didn’t add any cheese until the sliced mozzarella at the very top of the assembled layers. I used 4 layers of pasta in the 13×9 pan and wished I had boiled enough for another layer although that would have needed a tad more sauce.

Cranberry Pecan Orange Bread

I saw the recipe copied to a comment on another forum (Post.News) that is just getting off the ground. I’m posting things to it as well as two Mastodon instances (Counter. Social and Ohai.Social), trying to establish a presence there in case Twitter goes dark. I am jeffreyw at all three.

2 cups sifted all purpose flour

1 cup sugar

1-1/2 tsp baking powder

1 tsp salt

1/2 tsp baking soda

1/4 cup oil

1 egg, well beaten

3/4 cup orange juice

1 tsp orange zest

1 cup fresh cranberries

1/2 cup chopped pecans or walnuts

Grease and flour a 9×5 loaf pan.  Sift dry ingredients.  Combine egg, orange juice, oil and zest and add to dry ingredients, mixing just to moisten.  Fold in berries and nuts. Turn into pan and bake at 350 until toothpick inserted in center comes out clean, about 1 hour for large loaf and about 40 minutes for small loaves.  Cool on wire rack before removing from pan. 

I tested mine with a toothpick at 45 minutes, not done yet, and again at the hour mark, which was just a tad too long. Mine was made with mango juice, as was the powdered sugar glaze. I did use the zest of an orange because I had a small one. This one turned out well enough so that I will make another.

Ham Salad

Kroger had spiral cut half hams on sale for $.97/lb. I circled the kiosk twice and then checked out without, came back the next day during a trip for other reasons and grabbed one. I’m thinking I have never bought one of these before because I was surprised that there was a significant portion that wasn’t sliced. I sat down and disassembled mine into sliced portions for the freezer, bones for soup, and chunks that were fed into a food processor for the salad. It’s mixed with mayo, chopped eggs, pickle relish, and pickle juice from a jar that held eggs for pickling.