While on vacation with a limited pantry, we tried this recipe: https://www.thespruceeats.com/baked-ziti-with-ground-beef-cheese-3057389 Our modifications: first, we used a yellow bell pepper (diced), ½ large onion (diced), and 1 clove minced garlic. Second, in lieu of dried herbs, we added about 8 oz Rao’s marinara sauce to the 14.5 oz can of no-salt canned diced tomatoes… Continue reading Baked rigatoni with minced beef
Tag: casserole
Baked rice pudding with brulee topping
We tried this recipe: https://www.lanascooking.com/baked-rice-pudding/ Our modifications: first, we used cooked basmati rice and golden raisins. Second, instead of 1.5 cups sugar and zest from one lemon, we used 1.5 cups of homemade citrus-infused sugar. Third, once the baking ended, we let the custard cool for 10 mins and then sprinkled with 2 Tbsp sugar… Continue reading Baked rice pudding with brulee topping
Roasted root vegetable and mushroom shepherdess pie, version 3
We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 2 carrots, 2 medium Korean sweet potatoes, 2 purple-topped turnips, and 2 large shallots which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted for 30 mins… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 3
Roasted root vegetable and mushroom shepherdess pie, version 2
We loosely followed this recipe: https://www.seriouseats.com/recipes/2012/11/mushroom-and-root-vegetable-shepherds-pie-recipe.html Based on our pantry during the pandemic, we tried this with 16 oz cremini mushrooms, 4 carrots, 3 Korean sweet potatoes, and 2 rutabagas, which we tossed with corn oil, salt, black pepper, and a dash of marash pepper, then oven-roasted at 425 for 30 mins (mushrooms on one… Continue reading Roasted root vegetable and mushroom shepherdess pie, version 2
Fisherman’s pie
This essentially is a seafood version of shepherd’s pie. We took inspiration from this recipe: https://www.sandraseasycooking.com/2019/06/easy-fisherman-pie.html, but we halved the ingredients and used our own mashed potato topping. First, preheat oven to 375. At the same time, boil two eggs until they are hard-boiled, and then set aside for later use. To prepare the fish… Continue reading Fisherman’s pie
Chicken with lemon and olives
We tried this recipe, but halved everything: https://cooking.nytimes.com/recipes/1017258-braised-chicken-with-lemon-and-olives?smid=ck-recipe-iOS-share We found that 4 large thighs nicely in a deep 2-quart glass casserole dish. We used a large regular lemon instead of Meyer, and it was fine. For the 1-hour part of baking, we covered the casserole dish tightly with foil. At the end of baking, we… Continue reading Chicken with lemon and olives
Lasagna with roasted Brussels sprouts
We made this recipe: https://piglettedc.tumblr.com/post/188332589976/spinach-lasagna-we-tried-this-mark-bittman-nyt Instead of 1 ¼ lb fresh spinach, we used 1 lb Brussels sprouts that we had trimmed, quartered, and roasted. We generally followed this Brussels sprout recipe but omitted salt and black pepper: https://piglettedc.tumblr.com/post/180053950436/oven-roasted-brussel-sprouts-we-followed-this While we love Brussels sprouts, we found the flavor overpowered the overall dish. A neutral vegetable… Continue reading Lasagna with roasted Brussels sprouts
Jamie Oliver’s baked eggplant parmesan
We tried this recipe: https://cooking.nytimes.com/recipes/1901-jamie-olivers-eggplant-parmesan?smid=ck-recipe-iOS-share Based on our pantry, we used 28 oz pureed tomatoes instead of crushed tomatoes. This led to a thicker sauce, which we might in the future dilute with some water or chicken broth before baking. We also omitted the fresh basil, as we did not have any on hand. (Mar.… Continue reading Jamie Oliver’s baked eggplant parmesan
Spicy black bean casserole
We tried this easy vegetarian NYT recipe: https://cooking.nytimes.com/recipes/1020705-cheesy-spicy-black-bean-bake?smid=ck-recipe-iOS-share We served this with tortilla chips and baked potato. (Feb. 2020)
Stuffed shells with bolognese sauce
We followed this NYT recipe: https://cooking.nytimes.com/recipes/6609-manicotti-with-cheese-filling-and-bolognese-sauce?smid=ck-recipe-iOS-share As a shortcut, we used 2 ½ cups of premade bolognese sauce (24 oz Rao’s bolognese sauce). To reduce sodium, we used 1 oz finely chopped prosciutto (down from 2 oz). We also used 12 jumbo shells, which we parboiled for 10 mins; the 12 stuffed shells filled a… Continue reading Stuffed shells with bolognese sauce
Cooking Adventures 