Stuff and more recipes
Not much to say.
Dad is coming over on Friday to help get the dishwasher set up. Maybe the sink will be empty by the time he shows up?
I am trying to survive the weather. It's making me ache. And my ^%$*@&%*! head. Grrrrr... Must stay hydrated, I must drink more water.
But on the plus side, I made dinner last night and organized freezers - sort of). I even have meal plans for tonight and tomorrow. Tonight just Mac & Cheese and if the kitchen & table gets cleared up a bit I'll be making & baking production meatballs on Wednesday. I know a whole boat load of starch. But this is a clean out the pantry kind of week. I hope to splurge a bit on greens at the indoor market on Saturday.
I also need to figure out how I want to use 32oz (I think) of Ricotta by the weekend - Friday or Saturday - Pierogi Casserole?
1 lg. box lasagna noodles
1 lb. butter
1 lg. onion
3 lbs. mashed potatoes
1 lg. container ricotta cheese
1 egg
1 tbsp. parsley flakes
1 lb. sharp Cheddar cheese, grated (or Romano cheese or Monterey Jack
In a saucepan melt butter and add onions. Cook until translucent. Cook noodles in a separate pot until tender. Make mashed potatoes. Mix in a separate container ricotta cheese, egg and parsley flakes (garlic salt). In a 9 x 13 pan layer: part of onion and butter, then put noodles, put potatoes on noodles, some of the grated Cheddar, more onions and butter, layer noodles, then ricotta mixture, grated cheese, onion and butter, noodles, Cheddar and the rest of the butter and onion. Bake at 350 degrees for 1 hour. Let stand 30 minutes to 1 hour. Can be served hot or cool.
***
My Freezer Meatballs
1 1/2 - 2 cups dry bread crumbs (I usually use seasoned - if only unseasoned available season with 1/2 teaspoon or so of Italian Seasoning or even better fresh herbs - sage, parsley, chives, basil, thyme, etc.)
4 eggs, lightly beaten
12-ounces tomato sauce (or milk)
1/2 cup onion, finely chopped
1 teaspoons salt
1 clove garlic
2 tsp. Worcestershire sauce
4 pounds ground meat - beef, pork, veal, lamb, turkey (more dark meat the better), sausage, etc.
In a large mixing bowl, combine ingredients except meat and let stand at least 1 minute so bread crumbs can absorb the liquid. (I usually only use 1.5 cups of breadcrumbs here and save the rest for after the meat is added to get the right consistency.)
Add ground meat and mix lightly but well. Shape into meatballs (use a small cookie scoop or this suggestion(video).
Place on broiler pan so grease can drain while cooking.
Bake uncovered in 400 degree oven for 10-20 minutes (depends on oven and size of meatball).
To freeze, place in a single layer on a baking sheet. Once meatballs are solid (about an hour), transfer to freezer bags and label.
***
Fluffernutter Cupcakes (made with pretzels - yummy)
***
We watched The Nines last night. Wow, just wow. Good movie. A bit trippy, very thought provoking. Please read Grateful Bear's Blog - he post links to a couple interesting reviews and pictures. And does a much better job at reviewing the movie than I could. I think it's funny that we'd both just watched the same movie.
Editted to add: Rob wanted more of my opinion so, here you go. I didn't think I was going to like it. Rob is more of a Ryan Reynolds fan than I am. It just sounded lame, another movie bought because of an actor. (Kinda harsh because I buy movies because of certain actors all the time - such a biatch at times.) But I was surprised at how many times I stopped what I was doing and got lost in the movie. And if you know me, that is pretty asorbing, because I usually knit/crochet or even read (yes, read) while watching movies. It definitely keeps you wondering what the heck is going on? "Part comedy, part sci-fi thriller, part satire of reality television (and reality itself)..." - Grateful Bear. That is it in a nutshell if, you can really fit this movie in a nutshell.
Rob & I, both agree it's a keeper, one you have to watch a few time before you can really start get it all.
SPOILER I love the bellybutton part. We didn't "get it" until we were watching the special features.
***
I must have this tote here. Anyone else get it as soon as you saw it? I spend way too much time at the library. LOL This one is good too but I think I like the other one better.
Okay I had more to say than I thought.
Dad is coming over on Friday to help get the dishwasher set up. Maybe the sink will be empty by the time he shows up?
I am trying to survive the weather. It's making me ache. And my ^%$*@&%*! head. Grrrrr... Must stay hydrated, I must drink more water.
But on the plus side, I made dinner last night and organized freezers - sort of). I even have meal plans for tonight and tomorrow. Tonight just Mac & Cheese and if the kitchen & table gets cleared up a bit I'll be making & baking production meatballs on Wednesday. I know a whole boat load of starch. But this is a clean out the pantry kind of week. I hope to splurge a bit on greens at the indoor market on Saturday.
I also need to figure out how I want to use 32oz (I think) of Ricotta by the weekend - Friday or Saturday - Pierogi Casserole?
1 lg. box lasagna noodles
1 lb. butter
1 lg. onion
3 lbs. mashed potatoes
1 lg. container ricotta cheese
1 egg
1 tbsp. parsley flakes
1 lb. sharp Cheddar cheese, grated (or Romano cheese or Monterey Jack
In a saucepan melt butter and add onions. Cook until translucent. Cook noodles in a separate pot until tender. Make mashed potatoes. Mix in a separate container ricotta cheese, egg and parsley flakes (garlic salt). In a 9 x 13 pan layer: part of onion and butter, then put noodles, put potatoes on noodles, some of the grated Cheddar, more onions and butter, layer noodles, then ricotta mixture, grated cheese, onion and butter, noodles, Cheddar and the rest of the butter and onion. Bake at 350 degrees for 1 hour. Let stand 30 minutes to 1 hour. Can be served hot or cool.
***
My Freezer Meatballs
1 1/2 - 2 cups dry bread crumbs (I usually use seasoned - if only unseasoned available season with 1/2 teaspoon or so of Italian Seasoning or even better fresh herbs - sage, parsley, chives, basil, thyme, etc.)
4 eggs, lightly beaten
12-ounces tomato sauce (or milk)
1/2 cup onion, finely chopped
1 teaspoons salt
1 clove garlic
2 tsp. Worcestershire sauce
4 pounds ground meat - beef, pork, veal, lamb, turkey (more dark meat the better), sausage, etc.
In a large mixing bowl, combine ingredients except meat and let stand at least 1 minute so bread crumbs can absorb the liquid. (I usually only use 1.5 cups of breadcrumbs here and save the rest for after the meat is added to get the right consistency.)
Add ground meat and mix lightly but well. Shape into meatballs (use a small cookie scoop or this suggestion(video).
Place on broiler pan so grease can drain while cooking.
Bake uncovered in 400 degree oven for 10-20 minutes (depends on oven and size of meatball).
To freeze, place in a single layer on a baking sheet. Once meatballs are solid (about an hour), transfer to freezer bags and label.
***
Fluffernutter Cupcakes (made with pretzels - yummy)
***
We watched The Nines last night. Wow, just wow. Good movie. A bit trippy, very thought provoking. Please read Grateful Bear's Blog - he post links to a couple interesting reviews and pictures. And does a much better job at reviewing the movie than I could. I think it's funny that we'd both just watched the same movie.
Editted to add: Rob wanted more of my opinion so, here you go. I didn't think I was going to like it. Rob is more of a Ryan Reynolds fan than I am. It just sounded lame, another movie bought because of an actor. (Kinda harsh because I buy movies because of certain actors all the time - such a biatch at times.) But I was surprised at how many times I stopped what I was doing and got lost in the movie. And if you know me, that is pretty asorbing, because I usually knit/crochet or even read (yes, read) while watching movies. It definitely keeps you wondering what the heck is going on? "Part comedy, part sci-fi thriller, part satire of reality television (and reality itself)..." - Grateful Bear. That is it in a nutshell if, you can really fit this movie in a nutshell.
Rob & I, both agree it's a keeper, one you have to watch a few time before you can really start get it all.
SPOILER I love the bellybutton part. We didn't "get it" until we were watching the special features.
***
I must have this tote here. Anyone else get it as soon as you saw it? I spend way too much time at the library. LOL This one is good too but I think I like the other one better.
Okay I had more to say than I thought.