January 8, 2009

I am the suck at blogging regularly.

Christmas was good. I got some nice things from the hubbub: red rainboots with polka dots, a copy of The Moosewood Cookbook, a copy of The Tales of Beedle the Bard, Bill Evans Trio Sunday at the Village Vanguard, and a gift card for a couple of massages and various spa services. NYE was awesome. We went to see the Flaming Lips, then we went to my buddy Chris's party. Mmm-Hmm!!! The rest of the week was fun times, with many gatherings to play Rock Band, drink, listen to records and have a generally awesome time. I've made several things of note in the kitchen:

You'll need:
1 lb. lean ground turkey
1/2 large yellow onion, diced
1 clove garlic, peeled and either smashed or minced
salt and pepper, to taste
splash of olive oil
8 oz. fresh mushrooms, sliced
big handful fresh spinach, rinsed
jar of pasta sauce (or you can make your own, I guess ^_^)
6-12 oven ready lasagna noodles
small container part skim ricotta cheese
2 cups grated mozzarella cheese

2 skillets
large rectangular casserole dish

Preheat oven to 375.

put the turkey, onion, garlic, and salt and pepper (and maybe a little bit of water) in a large skillet. cook on medium-high until the turkey is browned and the onions translucent. drain any excess liquid off.

put the olive oil and mushrooms in a small skillet. cook on medium heat until the mushrooms begin to darken in color and reduce in size. Add the spinach and continue to cook until spinach is sufficiently wilted and mushrooms are mostly soft.

Add the mushroom and spinach mixture to the meat mixture, then add the sauce. mix it all together.

Spread about 3/4 cup of sauce mixture on bottom of pan. Spread a dollop of ricotta on 3 or 4 noodles (enough to make a layer covering the bottom of the pan without overlapping too much) and place on the sauce. Sprinkle some cheese on top. Spread another scoop of sauce, then more of the ricotta noodles, then more cheese. repeat until you make it big enough to fill your pan without making a mess. finish off the masterpiece with the rest of the cheese.

Cover gently with foil. bake for 20 minutes with foil intact, then remove foil and bake for 8-10 minutes, to make the cheese golden. Stab the lasagna in a few places with a fork before you pull it out, to gauge its done-ness.

red white and blue cookies:
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 sticks softened butter
3/4 cup brown sugar, tightly packed
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
~ 4 oz. white chocolate chips
1/2 cup each dried cranberries and dried blueberries

preheat oven to 350.

sift together the flour, soda and salt. set aside.

put butter, sugars and egg in a mixer bowl with paddle attachment, mix on medium until fluffy.

slowly add dry ingredients, mix until combined. add vanilla.

mix in chips and fruits using wooden spoon (or really clean fingers, this batter is kinda thick).

measure out heaping tablespoons (mine were roughly golf ball size) of dough onto an ungreased cookie sheet (about 9 will fit). bake in preheated oven 8-10 minutes, until golden.