Tuesday, October 16, 2007
Thursday, October 11, 2007
Okay, so I know this picture is not relatable to food. Unless it counts that while I'm riduculously full of goodies and laying in bed thinking of my next kitchen adventure this is what I look at?!
I just wanted to say I JOINED THE FOODIE BLOG ROLL! Yay! I'm so glad I found it. I've noticed a few comments on the postings and you don't know how excited that has made me, keep them coming, they're encouraging and oh-so exciting to read! I absolutely adore them!
Thank you everyone for taking the time to check me out, and taking even more time to leave me a comment, it's super lovely!
I will actually have time tommorrow to post what is missing, so come back for those recipes you've been waiting for! I'm done with homework for the week (double yay!) Plus, I have my submissions all set for the next (and my first) Sugar High Friday, and National Meatloaf Day! Whoopee! My first few food blogging events, and new people and comments, all in the same week? I'm such a lucky girl!
Thanks again everybody!
Friday, October 05, 2007
I'll be posting this recipe, and the others below it this weekend. As soon as I finish my essay on The Iliad, and Greece (I've got my fingers crossed to have it done tonight).
Delicious Apple, Maple, Cinnamon Cupcakes (*cough* muffins) with a light cinnamon sugar crust on top! YUM!
Monday, October 01, 2007
Delicious fall inspired lasagna roll ups. I'll be blogging soon. I'll be done with homework Wednesday.
Ok guys, I'm going to try to give this a go. It's got a lot of ingredients and components. I'm going to be quick with description, and perhaps a little choppy with components. It's a bit much. But really, really worth it. So many lovely flavors. I've hated squash since I was a little girl, but I can't get enough of this sweet meat sqaush. I don't know if it has a "technical" name, or if you can find it outside of Bellingham. It's from a local farm here in town, and the sign says sweet meat, and all the people at the grocery store seem to have some history with the stuff, so I'm going to assume the sign and the people are correct in calling it sweet meat. So if you can find it, seriously, buy it, roast it and give a whirl. It's very worth it, this coming from a girl who's still a little skeptical about squash!
Alright let's get this started.
Now, as I'm sure you can assume, you need to boil some lasagna noodles. I boiled about ten. Al dente, of course!
Okay, first of, the sauce.
Sauce: Red Bechamel
2 TBL butter
2 TBL flour
2 1/2 cups fat free half and half
2 TBL tomato paste
1 teaspoon salt
2 TBL salut cheese
1. Melt butter in a saute pan.
2. Add flour and allow to cook for 1 minute until bubbly.
3. Slowly whisk in the half & half and allow sauce to thicken
4. Add tomato paste, salt and cheese. Whisk until mixed.
While typing up the sauce I've been trying to figure out how to organize the fillings. What I'm going to do is list for you the ingredients that were rolled up into it and break down for you how it was all put together.
What to put in the rolls:
- fresh Spinach
- shredded rotiserrie chicken
- roasted mashed sweet meat
- caramelized onion
- salut cheese
trust me, once you've stuffed one noodle full of a little bit of each and some sauce, you'll be hard pressed to roll it up neatly. My suggestion, wet the end of the noodle when your ready to roll it up, it will stick better to itself this way. Stick these babies in a ceramic oven dish, top with a dollop of salut and a sprinkle of mozarella, stick into a 375 degree oven until warm and gooey, about 25 minutes.