BRAISED LAMB SHANKS IN A THICK RED-WINE VEGGIE SAUCE  

Leave a reply

So, confession time. Until yesterday I had never cooked a shank. And for the life of me, I couldn’t tell you why. Maybe because, best to my recollection, I had never eaten a shank until last year when we were served braised lamb shanks prepared by my sister-in-law Katie. I was blown away by the wonderful flavor and tenderness of the meat. And then just before Christmas, our dear friend Phyllis served braised beef shanks at a small dinner party we were fortunate enough to attend. And it finally dawned on me that shanks were just braised meat. Duh. Basically, as simple as that!

So, after that, I bought a couple of lamb shanks and tucked them in our freezer.

Jump forward a few weeks, and our dear friend Todd posted about fixing lamb shanks and that did it! I had to venture into braised shanks land. And oh, my goodness. Braised shanks ARE REALLY EASY TO PREPARE. All I can say is “where have braised shanks been all my life?” (And thank you recipetineats.com for this wonderful recipe.) (And sorry for all the changes.) And just because I’m sure you too were wondering, a lamb ‘shank’ is the lower part in the rear leg. The same joint in pork is the ‘hock’ and in beef, the ‘leg’. The equivalent joints on the front legs are ‘fore shanks’ for lamb, ‘knuckles’ for pork, and ‘shins’ for beef. And since you too may never have seen either lamb or beef shanks sold at your local grocery store, lamb shanks look like this.

Beef shanks are large, round cuts of beef with a bone running through the middle, between 2-3 inches thick, from the lowest part of a cow’s leg, just above the hoof. Beef shanks look like this.

So, if you too have had your head buried in sand while everyone around you has been enjoying shanks, then take my word that lamb shanks are easy to prepare and absolutely delicious. And no, I haven’t prepared beef shanks yet. But you can count on me to do so in the next couple of weeks. And when I find a great recipe, I will pass it on to you. As far as where you can purchase lamb or beef shanks, I’m afraid you are on your own. Bug the butcher at your local grocery store. That’s what I plan to do!

And as always, peace and love to all.

2 lamb shanks

½ tsp. kosher salt

freshly ground black pepper  

2 T. extra virgin olive oil

½ onion, finely diced

½ c. finely diced carrot

½ c. finely diced celery

2 garlic cloves, minced

1¼ c. dry red wine

1 (14 oz.) can diced tomatoes (preferably Italian)

1 T. tomato paste

1 c. chicken stock

1 tsp. dried thyme

1 bay leaf

Pat the lamb shanks dry and sprinkle with salt and pepper.

Heat olive oil in a heavy based pot over high heat. (I use my Le Creuset Dutch oven.)  Sear the lamb shanks until brown all over, for about 5 minutes. Remove lamb onto a plate and set aside.

Turn the heat down to medium low. Add the onion, carrot, and celery. Cook for 5 minutes or until the onion is translucent. Add the garlic and cook for 1 minute.

Add red wine, diced tomatoes, tomato paste, chicken stock, thyme, and bay leaves. Stir to combine.

Place the lamb shanks into the pot. Turn the stove up, bring liquid to a boil. Remove from heat, cover, and transfer to a pre-heated 350-degree oven for 2 hours.

After 2 hours,remove the lid, and check to make sure the lamb meat is ultra tender.  If not, cover and keep cooking. (Ideal is tender meat but still just holding onto bone.)

Remove lamb onto plate and keep warm.

Pick out and discard bay leaves and thyme.

If required, bring veggie mixture to a simmer over medium heat and reduce slightly to a syrupy consistency. Or, if it is too thick, add a bit more chicken broth or water. Taste and adjust seasoning if needed.

Great served with Creamy Polenta (see recipe below)

And of course, both of these recipes can be doubled or tripled.

And if you have any left-over chunky sauce, don’t throw it away. Freeze it and add it to your favorite marinara sauce. That’s what I plan to do.

CREAMY POLENTA

2 c. water

¼ c. whole milk

scant ½ tsp. fine sea salt

freshly ground black pepper

½ c. polenta (I use Bob’s Red Mill yellow polenta)

½ tsp. extra virgin olive oil

In a medium pot, bring the water, milk, salt, and pepper to a high simmer. Slowly whisk in the polenta. Bring the heat to a very low simmer. Continue to whisk the polenta until it just starts to thicken. Then cover the pan and let the polenta cook for about 20 minutes.

Stir occasionally with a wooden spoon so that the polenta doesn’t stick to the bottom of the pan. The polenta should be soft and tender when done.

If your polenta is too thick, whisk in a bit more water. (The polenta should be creamy.)

Turn off the heat and whisk in the olive oil. Cover and let stand for 5 minutes. Season to taste and serve hot.

Note: Polenta will thicken as it sits. If you are not serving it immediately, you can reheat it by whisking in more water or olive oil to make it smooth and creamy again.

ASIAN NOODLE SOUP WITH FRIED TOFU AND LEFT-OVER MEAT OR SEAFOOD

Leave a reply

In case you haven’t noticed, it’s soup weather out there. Or possibly if you are like me, you appreciate soup any time of the year. So, this is one of those soups that can and should be served year-round. Why? Because it’s delicious and its Asian inspired.

And best of all, it uses common ingredients and it’s nutritious. And isn’t that a nice combination!

So, for those of you who love a good Asian soup that is easy to fix and has lots of flavor, this is the recipe for you.

Well, that’s it for now. I am busy booking our next overseas adventure. And as many of you know, finding the exact right flight and the perfect accommodation in each of the places you plan to visit takes hours of research. And although I am pretty good at searching the internet, there are just those times when I would rather hit my head with a wooden cooking utensil than read the details of even one more small boutique hotel. (And that, my friends, is where you find me right now!)

Anyway, make this soup. Soup is the original one-pot wonder!

And no, if you don’t like tofu, you don’t have to add it to the soup. And if you don’t like fried tofu, you don’t have to fry it. Just chunk it up. But I really recommend frying the tofu. It’s yum.

And on that fine dining note, peace and love to all.       

For the Fried Tofu:

1 pkg. (4.5 oz.) firm or extra-firm tofu

1 T. soy sauce

2 T. cornstarch  

½ tsp. granulated garlic  

2-3 T. extra virgin olive oil

Press the tofu by wrapping it in paper towels (or a clean dry tea towel). Place a plate or pan on top of the wrapped tofu and put a couple of heavy books or cast-iron pan on top of that. Let the tofu press for 30 minutes to an hour.  

Cut the pressed tofu into 1-inch cubes. Combine the soy sauce, cornstarch, and granulated garlic and add the tofu cubes. Stir gently to not rip the tofu.

Heat a large non-stick pan over medium-high heat. Add the olive oil so it coats the bottom of the pan.

Once the oil is hot, add the tofu in a single layer (you might need to do this in batches, depending on how big your pan is). Let the tofu brown on all sides. It should be a nice golden color all over. (I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don’t touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping. Carefully remove to a plate and set aside.

For the soup:

½ c. dried mushrooms, broken into small pieces (shiitake are best)  

½ c. boiling water

1½ T. extra virgin olive oil

3 cloves garlic, finely minced

1½ inches ginger, finely chopped

tiny pinch crushed red pepper flakes

3 T. soy sauce

¼ tsp. kosher salt

freshly ground black pepper

6 c. vegetable broth

½ c. finely chopped cooked beef, pork, chicken, shrimp, etc.

1½ c. chopped fresh spinach

2 c. dry rice noodles, cooked in a separate pot 

3 green onions, thinly sliced

2-3 tsp. sesame oil, or more to taste 

Soak the dried mushrooms in a bowl with hot water for 5 minutes, then squeeze them as dry as possible. Set aside. Reserve the soaking water for later.

In a large pot, heat the olive oil, garlic, ginger, and crushed red pepper flakes. Fry on low heat for one minute.

Add dried mushrooms, soy sauce, salt, and black pepper. Cook for 5 minutes.

Add vegetable broth and the reserved soaking water from dried mushrooms and bring to a boil.

Add cutup meat or seafood, fried tofu, fresh spinach, and cooked rice noodles. Let the soup simmer for about 10 minutes.

Just before serving, stir in the green onions and sesame oil. Taste the broth and adjust seasoning.

CHEESY CAULIFLOWER CASSEROLE

Leave a reply

Sorry again no picture. But it was Christmas day, and I was one busy lady.

OK, those of you who don’t love bacon, raise your hand. And those folks who don’t adore cheese, raise your hand. And finally, those of you for whom cauliflower is the devil’s spawn, raise your hand. I would be willing to bet there are far more of you (including my husband), who would prefer to unclog your kitchen drain than eat this white, strongly flavored, cruciferous vegetable.  

But it so happens that I am one of the people who love all things cauliflower. But like I stated earlier, Mr. C. is “cauliflower phobic”. In fact, he’d do just about anything to never be in the same room with a head of cauliflower ever again. Until this recipe came along.

Because even the most ardent of cauliflower naysayers simply cannot resist the cheesy bacon creaminess that surrounds a perfectly crisp, tender bite of this dreaded vegetable.

I made this casserole to serve on Christmas day, and the casserole dish was practically wiped clean. And there were tons of other offerings from which to choose. But very few can resist bacon and cheese sauce. And why should they? Especially on Christmas!

Because if there was ever a day to celebrate life and not give a flying fig what you put in your mouth, it would have to be Christmas. Well, Thanksgiving works too.

But frankly, I am not going to wait until Christmas to make this dish again. I love cauliflower and Mr. C. had no problem eating every tiny bit of the cauliflower he put on his plate.

So, if you too are a cauliflower lover, but those you associate with are less than devoted, give this recipe a try. And I know, you shouldn’t have to cater to those with plebian tastes. But in the real world, not some “made for TV drama where everyone loves everything placed in front of them”, you too should use every trick in your bag of tricks to get your family TO EAT THEIR VEGGIES!

Believe me, I know what you’re up against. But hang in there. Never over-cook veggies. Roast veggies as often as possible. And when all else fails, slather them with a sauce made with bacon and cheese. It’s not the best nutritional alternative, but it works! That and “secret sauce” (recipe below) which was how I managed to get veggies into my children’s and now my husband’s mouth without the use of whips and chains.

And always remember, I am on your side. I know how hard it is to please a crowd. Not everyone will like what you fix. I don’t even like everything I fix. So, why should they?! But keep trying new recipes. It is so much more fun to make dining an adventure. And no, every dish will not be perfect. Perfection is an unachievable goal. Let it go. Just have fun in your kitchen.

So, on that realistic note, I wish you a wonderful New Year, a year filled with new and exciting dishes to prepare, and time to enjoy eating with family and friends. We need each other. We need time together to enjoy food, to respect our differences, and to embrace the joy of just being alive.

So, as always, peace and love to all.        

1 lg. head cauliflower, cut into small chunks

4 oz. cream cheese, room temp.

½ c. sour cream

pinch kosher salt

freshly ground black pepper

¼ c. minced green onions

¼ c. freshly grated Parmesan cheese

6 slices diced bacon, cooked crisp (divided)

1 c. grated sharp cheddar cheese, divided

paprika

Steam the cauliflower until crisp tender.

Meanwhile, stir the cream cheese, sour cream, salt, pepper, green onions, Parmesan cheese, half of the cheddar cheese, and ¾ of the crumbled bacon together in a large enough bowl to accommodate the sauce and the cooked cauliflower.

When the cauliflower is cooked to crisp tender, add it to the bowl and gently mix until all surfaces of the cauliflower are covered with the cream cheese mixture.  

Scoop into a lightly buttered casserole or baking dish. Even out the surface, then top with the remaining cheddar cheese and the reserved bacon.

Sprinkle on a bit of paprika and bake in a pre-heated 350-degree oven for 30 minutes, or until hot and bubbly. Serve hot.

SECRET SAUCE

1 part mayonnaise

1 part soy sauce

Mix the mayo and soy sauce together and serve with your veggie of choice. (Particularly good with crisp tender broccoli.)  

HERB ROASTED POTATOES

Leave a reply

Sorry for not having a picture of these delicious roasted potatoes. But I served them Christmas Eve along with a new recipe for herb roasted pork tenderloin which was OK but not magnificent and therefore not worthy of being repeated. So, I’m sure you can understand that I was simply too busy entertaining to even think about taking a picture.  

But I gotta tell ya, even though the pork tenderloin recipe didn’t work out as planned, these potatoes saved the meal. They are simply some of the best tasting roasted potatoes I have ever prepared. And the best part; they were so very easy to fix.

So, next time you need a quick and easy way to serve potatoes, I would suggest that you give this recipe a try. And the potatoes don’t have to be fancy, multicolored little gems. This recipe would work just as well with any potato, be it russet, yellow, or red potatoes. Just cut the potatoes into small chunks, and Bob’s your uncle!

And if you don’t know the term, or don’t know what it means – your history lesson for today:

“Bob’s your uncle” means that everything is taken care of for you, you’re all set, you’ve got it made. The expression apparently dates to 1887 when the original “Uncle Bob” was British Prime Minister Robert Gascoyne-Cecil, 3rd Marquess of Salisbury. It was he, Lord Salisbury, who installed his nephew (Arthur Balfour) as the Irish Secretary in a move that reeked of nepotism.

Now, “Bob’s your uncle” is a well-known idiom that simply means something is easy to do and will probably be successful. The same as saying “and there you have it” or “piece of cake” or “it’s as simple as that”. 

Well, that’s it for today. The sun is shining, and Mt. Baker is out in all its glory after many days of enforced seclusion. If it weren’t for the fact that it is January 6th, which brings back so many negative memories of the day, I would be perfectly content.

But I will never be able to understand how we as a nation can forgive or forget how January 6th happened. Who was ultimately responsible for this travesty of justice. And that many Americans saw fit to bring him back as the top representative of our nation. This I will never be able to fathom.

But I am going to try my best to keep a positive attitude. I have a wonderful life. I have a fabulous family and the best of friends. And I know we will help each other get through this difficult time. We will simply persevere.  

May you too surround yourself with people from whom you can draw strength. We all need each other more than ever.

My fondest hope for myself this year is to embrace inclusiveness rather than exclusivity. Not to dwell on one side over the other. But to help bridge the gap and make us truly a great nation again where we can agree to disagree. And it starts with me. And never again witness our nation taking physical action against those who have a different opinion. Or where one man felt he was cheated and therefore had the right to call on others who were obviously unable to think for themselves or know right from wrong to commit an illegal action. To my mind, that was truly an abuse of power. Not only for the action itself, but for taking advantage of people with a lesser ability to reason for themselves. Or for whom violence is the only way to solve a problem. There was no lesson here on how to resolve an issue peacefully. January 6th was a full-on lesson on brutality. And how to be a bully. The very last thing our nation needed.

So, it starts with me as I stated above. I must keep a positive attitude. I must resolve to accept that others think differently. I must learn to forgive.  

And as always, peace and love to all.

¼ c. extra-virgin olive oil

2 cloves garlic, finely minced

1 T. chopped fresh rosemary or 1 tsp. dried rosemary (use fresh if you can)

1 T. chopped fresh parsley

1 tsp. dried thyme

½ tsp. kosher salt

freshly ground black pepper

tiny pinch crushed red pepper flakes

2 lb. mixed baby potatoes, quartered and patted dry

In a large bowl, whisk the olive oil, garlic, rosemary, parsley, thyme, salt, black pepper, and crushed red pepper flakes together. Stir in the potatoes and scoop onto a parchment paper lined large baking sheet and arrange in a single layer.

Bake the potatoes in a pre-heated 425-degree oven until golden brown and fork-tender, 35 to 40 minutes.

QUICK AND EASY HOT DOG BUNS (OR HAMBURGER BUNS)  

Leave a reply

OK, I never said I was a gourmet. I love food much too much to limit myself to only fancy dishes like Pâté De Foie Gras, Beef Wellington, truffles, or anything made with Wagyu beef. Not to mention my budget could never accommodate that much money spent at fancy restaurants or even the ingredients for homemade versions. Which is just fine. Because sometimes, all I want is a good old-fashioned hot dog.  

Now don’t get me wrong. I want a good quality frankfurter. And I also insist on having a great bun. So, I have found that the only way to get a bun for either a hot dog or a hamburger that lives up to my picky expectations, is to build my own. And yes, I have two other recipes for hot dog and hamburger buns on this site – Soft and Tender Hot Dog (Etc.) Buns and Whole Grain Hamburger or Hot Dog Buns. They too are delicious.

But I am still in recovery mode from the holidays, so I wanted to make a very quick and easy bun this time.

And I found just what I needed on the jennycancook.com site, which BTW is a terrific site. I encourage you to visit Jenny’s site. It is a winner!

Anyway, if you too love a good hot dog or hamburger, consider building your own buns. Not only will you save a great deal of money (not enough to buy a vat of Pâté De Foie Gras however), but I think you could probably treat yourself to a latte from Starbucks.

And you will have the satisfaction of not force feeding your family or friends ingredients like, Malted Barley Flour, Thiamin Mononitrate, Riboflavin, Folic Acid, High Fructose Corn Syrup, Soybean Oil, Monoglycerides, Sodium Stearoyl Lactylate, Ascorbic Acid, etc. etc.

So, there you go. I rest my case!

And on that uplifting note, peace and love, and Happy New Year to all.  

For Hot Dog Buns:

2¾-3 c. unbleached all-purpose flour, fluffed, divided

2 tsp. instant yeast (or active dry yeast)

1 T. granulated sugar

1 tsp. kosher salt

1 c. warm whole milk  

2 T. vegetable oil

1 egg, beaten

Combine 2½ cups of the fluffed flour, yeast, sugar, and salt in the bowl of your stand mixer.

Add warm milk, oil, and most of the beaten egg. (You want to save just enough of the beaten egg to brush the top of the buns before they go into the oven.)

Mix for 2 minutes with your dough hook. Scrape down the sides with a stiff spatula as needed.

On low speed add the remaining ¼-½ cup flour until the dough forms a sticky mess.

Cover and rest for 10 minutes.

Meanwhile, line a baking sheet with parchment paper.

Cut dough into 8 pieces on a floured surface. (I use my bench scraper to divide the dough into 8 pie shaped wedges after I have shaped the dough into a big ball.) Then with floured hands, press each piece of dough into a 3 x 6-inch rectangle. From the 6-inch side, roll up tightly into a log.

Place seam-side down on the baking sheet, cover with a clean tea towel, and let rise in a warm spot until the dough has doubled in size. For me, this takes about 45-50 minutes.

Just before baking in a pre-heated 375-degree oven, brush each roll with the remaining beaten egg. Bake for 12 minutes. (The internal temperature should reach 190 degrees before removing the buns from the oven.) Then let cool completely before cutting.

For Hamburger Buns:

2¾-3 c. unbleached all-purpose flour, fluffed, divided

2 tsp. instant yeast (or active dry yeast)

1 T. granulated sugar

1 tsp. kosher salt

1 c. warm whole milk  

2 T. vegetable oil

1 egg, beaten

sesame seeds

Combine 2½ cups of the fluffed flour, yeast, sugar, and salt in the bowl of your stand mixer.

Add warm milk, oil, and most of the beaten egg. (You want to save just enough of the beaten egg to brush the top of the buns before they go into the oven.)

Mix for 2 minutes with your dough hook. Scrape down the sides with a stiff spatula as needed.

On low speed add the remaining ¼-½ cup flour until the dough forms a sticky mess.

Cover and rest for 10 minutes.

Meanwhile, line a baking sheet with parchment paper.

Cut dough into 8 pieces on a floured surface. (I use my bench scraper to divide the dough into 8 pie shaped wedges after I have shaped the dough into a big ball.) Then with floured hands, shape each into a ball and place on prepared baking sheet.

Flatten each ball to about ½-inch thick, cover with a towel, and let rise in a warm spot until they double in size, about 45-50 minutes.

Just before baking in a pre-heated 375-degree oven, brush each roll with the remaining beaten egg and sprinkle with sesame seeds. Bake for 12 minutes. (The internal temperature should reach 190 degrees before removing the buns from the oven.) Then let cool completely before cutting.

ITALIAN SAUSAGE, MUSHROOM, AND SPINACH LASAGNA WITH BÉCHAMEL SAUCE (WHITE LASAGNA)

Leave a reply

The picture is of the last piece of this lasagna and the last of Eggplant Parmesan Light. They are both delicious and go very well together.

Well, Christmas and the onset of a new year have come and gone, and frankly I’m exhausted. But even though I am in recuperation mode, I wouldn’t change one minute of all the time I spent getting ready for Christmas and the new year and the time I spent with family and dear friends. Because Mr. C. and I are well and truly blessed with fabulous relatives and the very best of friends. And for me, this is the one time of year I go a little crazy and all-out to show my nearest and dearest how appreciative I am to have them in my life. After that, they simply must make do with the bare minimum of pomp and circumstance. No longer do any of my kids or grandkids receive cute little Valentine cards or gifts, or Easter baskets, or sometimes even birthday cards, much less birthday presents. Because as I have advanced in age, there is just a limit to the amount of energy I have for such endeavors. But for Christmas, I put on a new persona. I become the embodiment of Mrs. Santa.

And if there is one wish that I truly hope and pray will continue to be granted, it’s that I can continue keeping Christmas like I always have. Because, as you know, there is just something special about all the Christmas lights, the Christmas tree, Christmas cards, and Christmas cookies. When are cookies ever as delicious as at Christmas time? Never! Oh, they still taste wonderful. But Christmas cookies just come with a certain cachet. Maybe it’s because at this time of year they are kept in Christmas tins. Because who doesn’t like to lift several lids to find just the cookies they are craving at the time?

So, may you too, my fellow Mr. and Mrs. Santas, find time during the beginning of 2025 to relax a bit, take time for yourself, and reassess your priorities. (I use the term priorities rather than resolutions because it’s much easier for me to prioritize than to make a resolution and actually accomplish a loss of 20 pounds in 15 days!) But enough about me and my idiosyncrasies. And on to this recipe.

First of all, as in every lasagna I have ever made, this recipe takes time to prepare. So, I’m not going to tell you that this is a breeze to make. It’s actually a pain in the rear to build. But it’s still worth the effort because it’s really yummy. And sometimes white lasagna is a very nice change of pace.

So, I highly recommend this recipe or my Roasted Mushroom Lasagna with Béchamel Sauce or Roasted Veggie Lasagna with Cheese Béchamel Sauce if a lasagna that does not contain tomatoes would make a nice change.

Plus, as in most lasagna recipes, this recipe yields a lot of servings. So, it is perfect for feeding a crowd. Or if you are much more efficient than I am, you could make it and cut it into portions and freeze them for those nights when cooking anything is tantamount to hitting your thumb with a hammer.

And as for books that I have recently read, forget it for now. I have been to bloody busy. But I plan to change that right after I post this recipe.

So, bye for now and may 2025 find you happy, healthy, and on your best behavior. (We are all going to need to be on our best behavior because it’s going to get rough! And civility, empathy, compassion, and compromise are going to be more important than ever.)

And as always, peace and love to all.        

For the sauce:

½ c. (1 stick) unsalted butter

1 lg. clove garlic, finely minced

½ c. unbleached all-purpose flour

4 c. whole milk, plus more if needed if the lasagna looks like it might be a bit dry*

1 tsp. kosher salt

freshly ground black pepper

12-16 oz. low fat cottage cheese, whirled in a food processor or blender until smooth

½ c. grated Parmigiano-Reggiano

1 lg. egg, beaten

In a large saucepan, melt the butter over medium heat. Once melted, add the garlic and cook for 1 minute. Then whisk in the flour and continue whisking for a couple of minutes or until the paste begins to bubble and thicken.

Slowly whisk in the milk, until no lumps remain. Raise heat to medium-high and bring to a boil, then reduce to low and continue to simmer until sauce has thickened, about 3-4 minutes.

Stir in the salt and pepper, then mix in the cottage cheese and Parmigiano-Reggiano cheese, stirring until smooth. Remove from heat and allow the sauce to cool before adding the beaten egg. Set aside.   

For the sausage, mushroom, and spinach layer:

1 lb. bulk Italian sausage

1 lb. sliced mushrooms

5-8 oz. baby spinach, roughly chopped

Fry the bulk sausage in a frying pan until nicely browned. Drain if a lot of fat. Then add the mushrooms and cook for a couple of minutes. Remove from heat and add the fresh spinach. Set aside until needed.  

Putting it all together:

12 oz. lasagna noodles, cooked al dente, drained, and patted dry

3 c. grated mozzarella cheese (12 oz.)

freshly chopped parsley

Lightly grease the bottom and sides of a deep-dish casserole pan or dish that is at least 9×13-inch wide and long. Spread a thin layer of sauce on the bottom.  

Lay a layer of lasagna noodles over the bottom. (There will be 3 layers of noodles when the casserole is fully assembled.)

Spread a third of the sauce on the noodles, and half of the sausage, mushroom, and spinach mixture. Then top with a third of the mozzarella cheese. Repeat with another layer of noodles, sauce, the rest of the spinach mixture, and another third of the mozzarella cheese. To finish, top off with a layer of noodles, and the remaining sauce. (The remaining mozzarella will be used during the latter part of the baking process.)

*If it appears that the lasagna might turn out dry when baked, poke some holes in the top and gently pour on a half cup to a full cup of milk.  

Cover with foil and bake in a pre-heated 350-degree oven for about 40-50 minutes. Uncover the lasagna and scatter the remaining mozzarella cheese over the top and bake for another 15 minutes or until the lasagna is completely heated through and the cheese is melted. (The internal temperature should reach at least 165 degrees.)

Remove from oven, cover with foil, and let sit for about 10 minutes.

Garnish with parsley and serve warm.

Please note: This casserole can be made ahead and refrigerated for up to 2 days before baking. But be sure to take it out of the fridge for a good hour before you plan to put it in an oven. And even then, it might take a bit longer to bake.  

BRUTTI MA BUONI (UGLY BUT GOOD) ITALIAN ALMOND COOKIES

Leave a reply

So, yes, I do have another recipe for Brutti Ma Buoni (BMB) on this site in which hazelnuts are the star. But when I was researching recipes for the dinner party we recently hosted for the Whistle Lake Jazz Quartet (plus wives) with Italian food as the theme, I stumbled on a recipe for Italian BMB. It was a bit different than mine because it was for a chocolate BMB, which didn’t appeal to me at all. But what I learned was that BMB are typically made with hazelnuts as the primary nut, although some regional variations, especially in Tuscany, feature almonds. And suffice it to say, I love Tuscany with a passion. So, to go along with the gelato I planned to serve for dessert, I decided to make my own version of this ugly cookie. And because I am basically lazy, instead of portioning out the dough with a tablespoon, I used my #60 ice cream scoop.

So, my BMB’s are not in the least bit ugly. Plus, I also messed with the flavoring. I decided since I was using almonds instead of hazelnuts, swapping out one of the teaspoons of vanilla for ½ teaspoon almond extract and ½ teaspoon water, was going to up the almond flavor immensely. And I must confess; these are the easiest to prepare cookies imaginable!

So, if you too love everything Italian, want to make a delicious and easy to prepare cookie, and love the fact that there is no flour, butter, or added oil of any kind in the list of ingredients, then this is the cookie recipe for you.

But before I let you go, I haven’t had a lot of time to read with all the preparation for the holidays, but I did finish for the third time, Alexander McCall Smith’s lovely book entitled Tears of the Giraffe. If you have not read the series featuring Precious Ramotswe and her No. 1 Ladies’ Detective Agency in Botswana, then you are in for a treat. Beautifully written and the people, well at least most of them, are truly endearing. And even if you have read these wonderful books, do it again. They just keep getting better and better with each read.

Well, that’s it! The new year is about to take place. And although I think it’s going to be a rough ride for a few years, I know that I can make it through because of all the truly wonderful people I am blessed to have in my life.

May you too surround yourself with people who are kind, who care, and who want to make the lives of everyone around them better.

And as always, peace and love to all.

8 oz. unsalted whole almonds (skins and all) – roughly 1¾ cups (best way to know for sure is to weigh the nuts)

1½ c. powdered sugar

pinch of salt

1 lg. room temperature egg white, lightly beaten

1 tsp. pure vanilla extract

½ tsp. good almond extract

½ tsp. water

Pre-heat your oven to 400-degrees. Spread the almonds on a large, rimmed baking sheet and toast for 8-10 minutes. (When you can smell the roasted nuts, you know they are ready. And always, it’s better to err on the side of caution. So, when in doubt, take them out!) Allow the nuts to cool completely before proceeding.

In a food processor, pulse the almonds until they are partially broken down. Add the powdered sugar and salt and continue pulsing until the nuts are finely chopped. Add the lightly beaten egg white, vanilla, almond extract, and water.  Pulse just until the dough is thoroughly combined. (It should be all clumped together.)

Line a baking sheet with parchment paper.

Using an ice cream scoop, (#60 – 1 tablespoon) drop the cookie balls onto the prepared cookie sheet about 1-inch apart. If you don’t have a small ice cream scoop, spoon tablespoon-size mounds of the dough onto the prepared baking sheet, again about 1-inch apart. (This is the way to end up with the “ugly cookie” part.)

Bake the cookies on the center rack of your 400-degree oven for about 11-13 minutes or until lightly browned all over. (Watch carefully, because the bottom of the cookies can get too brown if baked too long. But the longer you bake them, the crispier on the outside they become. Which BTW, is what you want.) (In my oven, 13 minutes is perfect.) They are basically like a nutty macaroon.

Remove from oven and allow the cookies to cool completely on a wire rack before storing them in an airtight container.

Unlike many cookies, Brutti Ma Buoni cookies are best eaten within 1 or 2 days.    

So, while I’m working my tush off getting ready for the holidays, our orange boys are taking it easy. Oh, that it could have been me taking a nap!

FROSTED AND SPRINKLED SUGAR COOKIES (THINK PINK COOKIES DRESSED FOR CHRISTMAS)

Leave a reply

OK, I promise this is the last Christmas cookie recipe I feel it necessary to post this year. Because I am done baking cookies. (Or at least I hope I am done.)   

So, I’m not going to keep you long. You have much better things to do with your time than read anything more from me!

But before I close the cookie recipe section on this blog for 2024, I want to provide you with this fantastic Christmas sugar cookie recipe. The cookie part is exactly like my recipe for Pink Cookies. And I’m serious when I say that this is the best sugar cookie recipe I have ever tasted. So, if you need a last-minute cookie to serve on Christmas, this is it. And everyone will love it. Well, maybe not everyone, if lightly almond flavored cookies are not your thing. But for most of us, these cookies have everything going for them. They are crisp and the frosting is delicious. And they are pretty.

So, enough said. You want to make the perfect Christmas cookie? Well then, this is the recipe for you.

And as always at this most wonderful time of the year, peace and love to all.    

For the cookies:

1½ c. powdered sugar

1 c. (2 sticks) unsalted butter, room temperature

1 egg, room temperature

1 tsp. vanilla

½ tsp. almond extract

2½ c. unbleached all-purpose flour, fluffed

pinch of salt

1 tsp. baking soda

1 tsp. cream of tartar

sprinkles

Cream sugar and butter until light and fluffy. Mix in egg, vanilla, and almond extract. Whisk together the flour, salt, soda, and cream of tartar in a small bowl. Stir into the butter mixture. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic gently shaping it into a round log about 1½-inches wide. Refrigerate for 2 hours or overnight. When ready to bake, preheat oven to 375-degrees.

Un-wrap log and slice dough a generous 1/3-inch thick. Arrange slices, about 2-inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden, 12-15 minutes. (Do not under-bake.)

Remove from oven and cool on baking sheets for 1 to 2 minutes. Then carefully transfer the cookies to a wire rack to cool completely before frosting (see recipe below). After frosting, immediately decorate with sprinkles. Gently push the sprinkles into the soft frosting with your fingers. Let the frosting set until hard and store the cookies in a tightly covered container hidden away from your family.

Note: if you prefer to cut the cookies into shapes, refrigerate dough for 2 hours. Roll out to generous 1/3-inch. (Do not roll any thinner. The thicker the cookie, the better the flavor.) Cut into favorite shapes. Arrange cookies, about 2-inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden for 12-15 minutes in a pre-heated 375-degree oven. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes; transfer to a wire rack to cool completely before frosting. Top with sprinkles immediately. Push down lightly with your fingers to set the sprinkles in the frosting.

Let the frosting set and get hard before storing the cookies in an airtight container.

For the frosting:

⅓ c. unsalted butter, room temp.

4½ c. powdered sugar

tiny pinch sea salt  

¼ c. whole milk, plus more as needed

½ tsp. vanilla extract  

½ tsp. good almond extract

food coloring, if desired

Cream softened butter, powdered sugar, salt, milk, vanilla extract, and almond extract together with a mixer. Add more milk if necessary to reach desired consistency. Add food coloring (optional). (But, why not?) (It’s Christmas!)  

M&M CHRISTMAS COOKIES  

Leave a reply

When you’re sending Christmas cookies to your grown kids, it’s always nice to include a couple of cookie choices just for any little one that might be visiting or living with them. So, this year I decided a sugar cookie with red and green M&M’s and sprinkles on top would fit the bill nicely. Along with a couple of other simple cookies I knew young children would love, I felt I’d covered any child over the age of two. What I didn’t take into consideration were the big kids, like my husband, who found these cookies to be delightful. Well, silly me! Next time I make Christmas cookies, I will be certain to make a double batch and send some along in every goodie package.  

I found the basic recipe for this cookie on the celebratingsweets.com site. I made a couple of slight changes only to make life a bit easier for myself. (It’s all about me, right?) Anyway, the cookies are so good. Just the right amount of everything that’s required in a great cookie.

So, if you too are looking for a “Christmas cookie for all ages”, I highly recommend you give this recipe a try.

And you know, these cookies could be made at any old time of year with regular M&M’s or chocolate, butterscotch, peppermint, etc. chips and/or nuts of any kind. This dough is worthy of any kind of addition you decide upon.

Well, that’s it for today. Being Mrs. Santa is not an easy job. And I didn’t even apply for the position. I think it must just come with being a woman. One of those jobs a lot of us women (and yes, some of you guys too) take on because if we didn’t do it, it probably wouldn’t get done. (Sound familiar.) But believe me, I am not complaining. I just feel lucky to still be able to bake cookies and make Christmas as nice as I can for the people I love. And the goodie packages are all in UPS’s capable hands, which is always a relief. (One job done, only 43 more to go!) Like a few more gifts to purchase, finding the time to decorate the house and even though our tree is up, it is still devoid of lights and ornaments, and get to all the other tasks on my “TO DO” list without ending up driving Mr. C. crazy or driving our kitties into temporary seclusion under the guest bed! But enough about my desire to be queen of Christmas!  

So, before I go any further, I want to recommend you read Out of the Darkness by David A. Jacinto. A truly fascinating and horrifying story of coal mining in England during the middle of the 19th century. Beautifully written and just an amazing story of courage and the will to make a better life for yourself and the people you love.

May you too be the person who strives to make the best life possible for those you love.

And as always, from our home to yours, peace and love. And MERRY CHRISTMAS.

1½ c. plus 1 T. unbleached all-purpose flour, fluffed

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. fine sea salt

½ c. (1 stick) unsalted butter, room temp.

½ c. granulated sugar

⅓ c. brown sugar, lightly packed

1 lg. egg

2 tsp. pure vanilla extract

1½ c. red & green M&M’s

holiday sprinkles

Line a baking sheet that will fit in your refrigerator with parchment paper.

In a bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.

In a separate bowl, beat the butter, granulated sugar, and brown sugar together until well combined.

Add the egg and vanilla extract, mixing until combined, scraping the sides of the bowl as needed.

At low speed, add the flour mixture and mix until just combined.

Gently stir in the M&M’s. (I use a plain table knife for this type of mixing. “Cuts” through the dough nicely and works much better than a spatula.)  

Place a small number of sprinkles in a small, shallow bowl. (You can always add more when needed)

Using a #40 (1½ tablespoons) ice cream scoop, form balls of cookie dough. Press the top of each ball into the bowl of sprinkles. Place on the prepared baking sheet, sprinkles side up, as close together as possible. Place the baking sheet in your refrigerator for a few hours or overnight.

When ready to bake, place the dough balls onto parchment paper lined baking sheets leaving an inch or two for spreading.

Bake in a pre-heated 350-degree oven for 8-11 minutes, or until the edges of the cookies are set but the center is still slightly underdone. This helps create a soft cookie.  

Remove from oven and place the baking sheets on wire racks and allow the cookies to cool completely. They will firm up as they cool.

Store in an airtight container.

FRUITCAKE SHORTBREAD COOKIES

Leave a reply

OK, all you people out there with a fruitcake phobia (you really don’t know what you’re missing), have I got a cookie for you! And of course, for all you who already know the joy a truly good fruitcake can bring to your lives, these simple cookies are going to rock your socks. (Christmas stocking, of course!)

First, the base is shortbread. And who in their right mind doesn’t love shortbread above all other cookies. And then you add some glazed and candied fruit and sliced almonds just for the heck of it, and you have fruitcake heaven in every bite.

So, enough said today. I’ve got packages to get to UPS. Plus, attend one of Mr. C’s gigs this evening.

So, as always, peace and love to all. (Take a good deep breath Patti, and all will be just fine.)    

1 c. (2 sticks) unsalted butter, room temp.

1 c. powdered sugar

¾ tsp. vanilla

¼ tsp. almond extract

½ tsp. kosher salt

2 c. unbleached all-purpose flour, fluffed

½ c. red and green glazed maraschino cherries, roughly chopped  

¼ c. candied orange peel (the kind you use for fruitcake)

¼ c. sliced almonds

Beat the butter, powdered sugar, vanilla, and almond extract together until smooth. In a separate bowl, mix the flour and salt together. Add the chopped glazed fruit, candied orange peel, and almonds to the flour and mix until all the fruit has been coated with flour. (I do this with my fingers.) With mixer on low speed, add the flour mixture, mixing just until the dough forms.

Divide dough in half. Place the first half on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic wrap gently shaping it into a round log about 1¼-inch wide.  Do the same with the second half of the dough. Refrigerate for 2 hours or overnight.

Preheat oven to 350-degrees. Un-wrap log and using a very sharp knife, slice dough 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing).

Arrange slices, about 1-inch apart, on baking sheets lined with parchment paper. Bake until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.) Cool on baking sheets for 1 to 2 minutes, then transfer to a wire rack to cool completely before storing in an airtight container.