Cooking notes
I made a chicken casserole today that I thought tasted really yummy, but I didn't put any starch in it, so it's also really soupy. Oops. I think I might try it again and put millet in it since millet would not interfere with the flavor (as far as I can tell, millet has no flavor:)).
Here's what I did.
I made pizza sauce and put a thin layer on the bottom of the pan. Then I placed cut up artichokes hearts (I used two cans of the canned in water variety) on top of that. I spread cottage cheese (1 lb) on top of that (well, I sort of drop it on and smoothed it out). Then I put chicken thighs on top of that. Then I took a bag of frozen spinach and sprinkled that over the chicken. I put the rest of the sauce on top of the spinach and I topped the whole thing with mozzarella (I didn't see how much; it was just a big chunk that was wrapped). I baked at 350 for about an hour. It was tasty, but very soupy:)
Here's our pizza sauce recipe (that I modified slightly, but it really wouldn't matter).
6-10 cloves garlic 1/2 t oregano
extra virgin olive oil 1/4 t fennel
14 oz can diced tomatoes 1/4 t toasted onion powder
6 oz can tomato paste 1/2 t basil
1/4 t thyme salt
Crush garlic and fry in a small amount of extra virgin olive oil.
When garlic is done, add diced tomatoes and tomato paste. Add
thyme, oregano, fennel, and toasted onion powder. Simmer, stirring
occasionally and adding water as needed for up to two hours.
Shortly before it is done, add basil and salt.
In other cooking news, I made matzoh ball soup, rolls, and salad today too:) Now, we're going dancing. I'm excited to dance. I actually got a nap today, so hopefully I'll be in tip top shape to dance all the dances!
ETA: I used a 12X15 inch pyrex dish for this, not a normal 9X12. I fit almost three pounds of chicken thighs in there.
Here's what I did.
I made pizza sauce and put a thin layer on the bottom of the pan. Then I placed cut up artichokes hearts (I used two cans of the canned in water variety) on top of that. I spread cottage cheese (1 lb) on top of that (well, I sort of drop it on and smoothed it out). Then I put chicken thighs on top of that. Then I took a bag of frozen spinach and sprinkled that over the chicken. I put the rest of the sauce on top of the spinach and I topped the whole thing with mozzarella (I didn't see how much; it was just a big chunk that was wrapped). I baked at 350 for about an hour. It was tasty, but very soupy:)
Here's our pizza sauce recipe (that I modified slightly, but it really wouldn't matter).
6-10 cloves garlic 1/2 t oregano
extra virgin olive oil 1/4 t fennel
14 oz can diced tomatoes 1/4 t toasted onion powder
6 oz can tomato paste 1/2 t basil
1/4 t thyme salt
Crush garlic and fry in a small amount of extra virgin olive oil.
When garlic is done, add diced tomatoes and tomato paste. Add
thyme, oregano, fennel, and toasted onion powder. Simmer, stirring
occasionally and adding water as needed for up to two hours.
Shortly before it is done, add basil and salt.
In other cooking news, I made matzoh ball soup, rolls, and salad today too:) Now, we're going dancing. I'm excited to dance. I actually got a nap today, so hopefully I'll be in tip top shape to dance all the dances!
ETA: I used a 12X15 inch pyrex dish for this, not a normal 9X12. I fit almost three pounds of chicken thighs in there.