Food In Many Forms

We had our first dusting of snow last week, which means it's casserole season. Baked ziti, lasagna and baked macaroni and cheese bring me comfort on cold days. They give me an excuse to heat up the house, and stand in the warm kitchen for most of the evening.   At the store the other day, I came to the blog to find a ziti recipe, and was surprised to find nothing I had actually tried myself. I had wanted to try out a recipe a while back, but never actually did it. So, I found a new recipe, and adapted it to my preferences. I used a penne pasta with added flax seeds that was absolutely delicious the night I made it, but not as great after a few days. Next time I want to see how it works with a true whole wheat pasta, or one of the new high protein lentil, quinoa or chickpea pasta options that are coming out.  Baked Ziti with Meat Sauce Serves 4-6 Ingredients 1 1/3 lb ground turkey, 93% 2 tsp Italian seasoning 1 tsp salt 1/4 tsp ground black pepper 4 cl...

There is a lot to be said for a recipe that cooks up quick and requires minimal prep time. Even more so if it is also healthy, cheap, and uses nonperishable ingredients. So even though this is not my favorite Giada recipe, it is definitely worth keeping the ingredients around in case I ever need to cook up  a good amount of food in a short amount of time. I promise you, it will grow on you as you eat, especially if you are generous with red pepper flakes and the parmesan ;) Ingredients: 1 pound farfalle pasta - I had gemelli so that's what I used 2 heads broccoli, trimmed to florets (about 4 cups) - I used frozen 1/4 cup extra-virgin olive oil 3 garlic cloves, chopped 5 anchovy fillets, diced 1/4 teaspoon red pepper flakes 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup grated Parmesan - I used Romano cheese Directions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally. Cook the bro...

       My first attempt at frying food was a parmesan crusted tilapia . First, the fish is covered in egg and then it is coated in flour and parmesan cheese. Before I knew what I was doing, I mixed the flour and egg together and couldn't understand why it was such a goopy mess (see the fillet in the back of the picture - uh huh not very pretty). I had to read the directions like five or ten times to figure out my mistake but the second one turned out much better. Not sure if I actually want to learn how to fry chicken or leave it to Colonel Sanders. Sent on the Sprint® Now Network from my BlackBerry®