Yesterday I had a little more time to spend making dinner so I decided to try a Vegetable Lasagna from Giada and Everyday Italian.  I decided to use the option of making it in a 13x9 baking dish as offered in the cookbook.  It was very good and not difficult,  I just needed a little time.

Individual Vegetable Lasagnas

3 tablespoons extra-virgin olive oil
1 medium Spanish onion, finely chopped
1 medium carrot, finely chopped
1 medium zucchini, finely chopped
1 medium summer squash, finely chopped
8 asparagus spears, cut into 1/4-inch slices
1 pound fresh plain lasagna sheets
2 cups tomato sauce
1 1/2 cups canned white beans, rinsed and drained
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/2 cup freshly grated Parmesan
3 tablespoons unsalted butter, halved
Salt and freshly ground pepper

Preheat oven to 375 degrees F.

In a saute pan over medium heat, add extra-virgin olive oil. When almost smoking, add the onion and cook until soft, about 5 minutes. Add the carrot and cook for 3 minutes. Add the zucchini and squash cook for 5 minutes. Add asparagus and cook for 2 minutes. Remove from heat when all vegetables are completely cooked but still have a good crunch. Allow to cool.

Using a 6-inch round cookie cutter, cut circles out of the lasagna sheets. You will need 18 circles. Coat the bottom of 6 (6-inch) gratin dishes with a teaspoon of tomato sauce in each. Place a circle of pasta on the bottom of each ramekin. Rinse the beans with water and season with salt and pepper. Divide the beans between each ramekin. Next, divide the spinach between the ramekins. Place a second layer of pasta on top and gently press down. Divide the sauteed vegetables among the ramekins and top with a tablespoon of tomato sauce in each. Place the third layer of pasta in each ramekin and coat with a tablespoon of tomato sauce. Sprinkle ramekins with the mozzarella and Parmesan cheeses, and top each with 1/2 tablespoon of butter. Line a baking sheet with aluminum foil and place gratin dishes on top. Bake in oven for 20 minutes or until brown and bubbling.

I did not make tomato sauce, I used a Muir Glen Tomato Basil sauce but I did make fresh pasta and rolled it into sheets for lasagna noodles.  I love the pasta attachment for my KitchenAid stand mixer.  I used more zucchini and yellow squash and eliminated the asparagus since my husband isn't fond of them. 

Today we went to Jazzercise, then home for a quick and easy breakfast.  I packed some equipment for a class I did this afternoon and made some delicious banana chocolate chip bar cookies.  My husband brought home bananas that he didn't eat this week at work and casually mentioned that they were ripe and great for baking.  What a helper!

After relaxing and reading with a cup of tea and a bar, I got ready to go cook. Today was a fun day, as usual!  I was cooking with Paige who just turned 10 and 7 of her girlfriends at Paige's house.  Paige invited them to cook with her, she chose the menu, they cooked and then had a special dining room dinner with candles.  Today we made:

• Chicken in Puff Pastry
• Shredded Zucchini
• Strawberry Fondue

I managed to take some pictures as they worked.  They loved the food they cooked and did a great job.

I finished cleaning the kitchen as they had dinner.  As I was leaving the plans for the rest of the party included the opening of gifts and then decorating and painting aprons that Paige's mom purchased for favors.  And there was going to be music, a Miley Cyrus CD. 

Once home I was so happy to see a clean kitchen courtesy of my husband.  We heated some lasagna and I think it was better today.  The rest went to the freezer for another day.  Perfect. 

Now I am going to finish my book and probably hold the cat.  A great day!

I've had a request from my husband's friend and reader of the blog to help him freeze for later.  He says they are eating out too often and spending too much money but they are also spending too much time with dinners at home.  He wants to be able to cook a few things on Saturday, package, freeze and have meals ready to go.

I still believe that menu planning is key to cutting time and money spent on dinners.  If you have a plan and know when you need quick meals and when you can spend a little more time cooking, then you actually have a chance of making dinner at home.

I have a pretty well stocked freezer since I cook large batches of things regularly.  Some of the things I make in large quantities when I have time are spaghetti sauce, chicken soup, chili, shredded beef, meatballs.  When I have no time and have not thought of a menu plan, I can always pull out soup or spaghetti.

If you need to start building your freezer pantry, I can give you a few ideas.  First, if you are going to cook on Saturday or Sunday, make sure to shop for all ingredients the day before you cook.  You'll spend too much time getting ready if you go to the store and then try and cook.  It probably won't happen and it won't be fun.  Don't try to shop and cook in the same day. 

I like to start with a clean sink, cleaned off counters and an empty dishwasher when I am at home.  I might start with a batch of Chicken Soup that once simmering doesn't need my attention for a while.  I've used this recipe often and it makes a good amount.

Chicken Noodle Soup from Cooking Light 1993

• 13 cups water
• 1 tablespoon black peppercorns
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 4 pounds chicken pieces, on bone, skinned
• 3 medium carrots, quartered
• 3 cloves garlic, halved
• 2 medium onions, quartered
• 2 stalks celery, each quartered
• 2 cups carrot, sliced
• 3/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cups fine egg noodles, uncooked 
 

It is "whatever" Tuesday after all.  My husband is at his meeting and I have a freshly made pie waiting on the counter.  I spent a couple hours this morning making my pie.  I used a new recipe, the instructions for the crust took two pages and many steps.  The crust came together nicely though so hopefully it tastes good.

I had a customer scheduled for today, but when I sent the menu last week, she apologized and asked if we could move the date out.  She said they had several meals left, they had been having a busy summer, so I said "sure".  This is a personal chef service after all and I want to meet the needs of my customers.

Since I had time and blueberries, I searched for the perfect pie.  I have made several with good crusts, but I get bored and I had time, so it was time for something new. I had thought I would bake it yesterday but after I made Chicken Tetrazzini and Blueberry Crisp for my Loving Meals family and dinner for us with extra to make a meal late in the week, I thought I'd wait until today.

I got the crust made, chilled and rolled out and got the blueberries mixed with a little sugar, lemon juice and tapioca.  My mom always used tapioca for fruit pie thickener so that looked good to me.  The recipe called for 3 pints of blueberries and a 9 inch pie pan.

Once I got the berries mounded in, I topped it with the top crust and sprinkled a little sugar on the top.

This is about when my darling husband came into the kitchen and said that the insulation people were going to cut off the power in the house, and wanted to know where I was with the pie.  I stayed calm, took a breath and said that my pie that I had already spent almost 2 hours with, was just ready to go in the oven.  He asked me to hold a moment and then came back and said they decided they did not need the power to be off.  Good choice!

The pie went in the preheated 400 degree oven for 20 minutes and then the recipe told me to lower the temperature to 350 degrees and place a cookie sheet under the pie. 

I needed to cook it until golden and the juices were bubbling.  The book gives recipes for crust using butter, shortening and lard.  I used a combination of butter and Earth Balance vegetable shortening.  The author did say that the butter crust would be the most golden.  I baked the pie for about 1 hour more and took the lovely bubbling pie out of the oven. 

I have a busy next 10 or so days.  I'm teaching tomorrow and Thursday for the Culinary Business Academy, they are my 13 hour days.  Friday my sister and nephew are coming.   We think we'll go to Stone Mountain Saturday, my nephew has not been, maybe blueberries Sunday, cooking camp for a week and my sister and nephew will be here until the next Sunday.  My nephew loves cooking, my sister not so much, but she toughs out the week as an assistant. 

I have to go and think about dinner now.  Big beverage decision  - hot tea or milk!  

Not a good combo.  Too much time for me to be able to indulge the carb craving with home made treats. 

Friday we had the traditional burgers on the grill and they were wonderful as always.  I also started my recipe that I thought I was having on Thursday but needed that 24 to 36 hours in the fridge.  I found the recipe in Baking with Julia that I've used a few times but not enough to remember that I need to read the whole recipe before I start!

I started the dough Friday around 11 or so.  It needed two risings before the fridge time.  It came together beautifully. Here you can see before rising and after.

I'd post the recipe, but really, if it takes 2 days to make, you know the recipe was 4 big pages long in the book, and I can't type that much!

My husband regularly buys bananas and apples to eat at work through the week.  Since he only was at work 2 days due to air conditioning installation supervision and the holiday, he brought fruit home.  He mentioned that I could always make banana bread. 

I wasn't in the mood for banana bread, too close to good for me, but looked in my cupcake book and found Banana Butterscotch Cupcakes.  I had everything I needed including the tiny bit of buttermilk and the butterscotch chips, so I went for it.  They are SO good.  And I still love the cupcake cookbook.  This was Saturday morning baking.

After they were done, we met Bill Hodge to get our beef order.  He is so nice and the beef is so good.  If you'er thinking about buying grass fed and finished beef, check out Hodge Ranch.  We've been buying our beef from him for several years now.  I should have taken him some cupcakes to get some out of the house, but I didn't want to take him something untested. 

Saturday was the day I could finish my foccacia baking, but not too early, had to wait the 24 to 36 hours!  And then plan to remove the dough from the fridge 1 1/2 hours before I wanted to bake.  This was a lot of planning!  I got started about 4:30.

The dough went into the fridge divided in 3 balls that then rested on the counter to warm up a little.

I have so little room in my kitchen!  Once rested, I shaped them, added fresh rosemary to two of the breads, they'll go in the freezer for later and made pizza with the other.  The lighting on the rosemary bread isn't good, but it smelled wonderful.  They are wrapped and waiting in the freezer for another day.

I added fresh basil from the garden, roasted red peppers and mozzarella to the bread.  Fantastic! 

I was a little overloaded on carbs on Sunday so when shopping I bought fresh tuna for the grill, some fresh green beans and I did roast a few potatoes with fresh rosemary.  Also excellent.  For the tuna I used a little olive oil, fresh thyme and red pepper flakes. 

Today is a farily normal day except for the corn.  We bought 36 ears yesterday so today is corn day.  I've done my menus for customers, reconciled my business account, sent off my list for my class on Saturday.  Now I need to visit my chiropractor, pick up some ice for corn day and then come home to blanch corn, cut it off the cob and place in freezer bags. 

I'm hoping for a nap before Jazzercise this evening which is before dinner.  Send good thoughts for a smooth corn day.

I've mentioned it before, but the reason I like my job and life is that I do lots of different things.  Today is another one of those days.  I received an email from a very nice sounding woman named Joan Durbin who is a writer for several North Metro newspapers and magazines.  She is writing a story on recipes for summer that can be made by parents and kids and she wanted to include a recipe from me with pictures.   

I of course said yes and had a photographer at the house this afternoon. 

In the morning I cleaned off the counters of extra things that I use but that don't need to be in pictures.  It does not look so uncluttered usually but I had to give him room to stand and shoot!

I went to the store for ingredients for 2 batches of the recipe because of course I have to have a finished product for pictures and then have to have some in process pictures.  I could make one recipe, but it seems unnecessary to have the photographer wait until the item comes out of the oven.  He has work to do too!

I didn't know who was coming until I got a call this afternoon from Todd saying he was a little early, could he come to the house.  I was ready and had just taken the one pie out of the oven so of course he could come.

He got to the house a little before 2, took some sample shots, then I made the recipe, he shot pictures and he was done.  We were done about 2:30.  I asked if I could take pictures of him and he was very nice and said yes.  So here's Todd sampling the pie, he took the rest back to the office!

Now I can relax and wait for the paper to come out next week.  Look for me!

I try and vary my meals during the week and rarely have big pieces of meat with every meal.  Last night I had planned a salad with bread.  Actually I read the menu wrong and the salad was for tonight with steaks last night, but the wrong way was better.

My husband had a tough day of fun at work yesterday with snacking, games and I think some meetings at Dave and Buster's.  Apparently he had breakfast, a morning snack, lunch, and an afternoon snack.  He wasn't starving when he got home and this was great for him.

Chopped Salad with Blue Cheese Bacon Dressing from Cooking Club of America

• DRESSING
• 1 cup whipping cream
• 1 teaspoon red wine vinegar
• 1 teaspoon Dijon mustard
• 4 slices cooked pepper-smoked bacon , crumbled
• 2/3 cup crumbled blue cheese
• SALAD
• 1 1/2 cups shredded carrots
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/2 head iceberg lettuce, chopped (4 1/2 packed cups) ( I used romaine)
• 2/3 cup halved grape or cherry tomatoes (large ones quartered)
• 2 green onions, sliced

1. Bring cream to a boil in a medium saucepan.  Reduce heat to medium to medium-low ;simmer 15 minutes or until thick and reduced by half (about 1/2 cup).  Stir in 1 teaspoon vinegar and mustard.  Stir in bacon and blue cheese. (Dressing will thicken as it cools.) (Dressing can be made 3 days ahead.  Cover and refrigerate.)  Gently warm in microwave until of pourable consistency.)
2. Toss carrots, oil, 1 teaspoon vinegar, salt and oregano in medium bowl.
3. Toss lettuce with dressing in large bowl.  Toss in tomatoes and green onions.  Serve topped with carrot mixture. 
4. Servings: 6

I let the carrots marinate probably 30 minutes or so in the refrigerator while I got everything done for dinner.  This was so very good, I may have to have it again next week!

It was also good for me since I had a new customer yesterday and my day was a little longer than normal.  I just called to see if the directions made sense and see if they had any questions, but no answer.  I'll try again later.  I don't want people hungry and confused!

My customer today is a long term client, 3 or 4 years and only about 2 miles from my house so the commute is very easy.  Dinner tonight, after Jazzercise, is salmon, potatoes and spinach. This menu is to try and use some things that are around.  I'm going to roast the salmon with some citrus salt I received as a sample.  I think I'll be looking for retail locations for the salt after tonight.  It looks wonderful.

Last night was also the night for my television addiction.  I am very, probably overly, involved and must watch Top Chef on Bravo.  I've never seen many of the other reality shows on various stations, but this is season 4 for Top Chef and I am right there.  I wanted someone else to leave last night but I'll get over it.  Maybe next week!  It's fun to watch and there is a chef from Atlanta competing. 

I think it's time to make some tea.  We are surely in the middle of spring. Yesterday it was 76 degrees and today it is rainy and 53 degrees. 

Although I've been trying to use some of the items in my freezer, I did cook some new recipes this week that were mostly chicken.  I try and cook something new on Wednesdays and Fridays since we don't go to Jazzercise then.

Last night we had Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping , Pesto and Mozzarella from Rachael Ray's cookbook 365:No Repeats.  It was very good and I used chicken breasts instead of turkey.

Turkey Cutlet Parmigiano with Warm, Fresh Grape Tomato Topping , Pesto and Mozzarella

• 2 tablespoons olive oil plus some for shallow frying
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, chopped
• salt and freshly ground pepper
• 3 to 4 tablespoons all purpose flour
• 2 eggs
• 1 cup Italian bread crumbs
• 1/2 cup grated Parmigiano-Reggiano
• 1/4 cup fresh flat-leaf parsley leaves, chopped
• 2 pounds turkey cutlets (I used 4 chicken breast halves, pounded)
• 1 pint grape tomaotes
• 1/2 cup dry white wine or chicken stock
• 1 cup store-bought, good-quality pesto sauce
• 1 large ball fresh mozzarella cheese, thinly sliced or grated

1. For the grape tomato topping, preheat a medium size skillet over medium-high heat with the 2 tablespoons of the olive oil.  Add the onions, garlic, salt and pepper.  Cook until the onions are translucent, 2 to 3 minutes.
2. While the onions are cooking, set up the breading station for the turkey cutlets.  Place flour in a shallow dish.  In another shallow dish, thoroughly beat together the eggs, with a splash of water.  In a third shallow dish, combine the bread crumbs, parmigiano and parsley.
3. Heat a thin layer of olive oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat.  Season the cutlets with salt and pepper on both sides and turn lightly in the flour.
4. Thoroughly coat the cutlets in the eggs and then in the breading and add to the hot oil. 
5. Cook the cutlets in a single layer, in 2 batches if necessary, for 3 to 4 minutes on each side, until the juices run clear and the breading is evenly browned.  Remove the cooked cutlets to a plate lined with a paper towel.
6. To the skillet with the onions, add the grape tomatoes and white wone or stock.  Cook, stirring occasionally, until the tomatoes start to burst and the wine has reduced by half.
7. Preheat the broiler.
8. Arrange the cooked cutlets on a cookie sheet.  Top each with a little of the warm fresh grape tomato topping, top that with a little pesto, then top that with 2 slices of the mozzarella cheese.
9. Place the cookie sheet under the broiler and broil until the cheese warms and melts but had not browned.  Serve immediately.

I usually find that Rachael Ray's recipes are very tasty.  I also usually find that they are very big portions and of course with this we'll have the leftovers on Sunday for dinner. 

I find that the recipes rarely, if ever, take 30 minutes.  I'm not a slow cook, I have probably above average prep skills and am very used to multi tasking from 10 years of personal cheffing, but I think the recipes take more time. I spent probably close to 30 minutes getting my mise en place done.  I do get everything measured and ready to go before I start cooking, it just usually is a good idea. 

I find the recipes use many dishes for preparation.  Again, I am a "clean as I go" cook so there isn't a mess at the end, but lots of dishes.  I don't clean up after dinner, that's my husband's job, but I do notice what I'm using.

That said, the recipes are good, this was very good and I'd make it again.  But I don't have to - it's already done for tomorrow!

Today I have a kid's private class at Cook's Warehouse for Pasta and More.  I have leftovers for my husband from a dish I made on Thursday for a client.  It was easier to make more than I needed than to cut down the recipe and I knew he needed dinner for Saturday night.  It's all done, he just has to heat his personal chef prepared meal.  

I love the cold!  I also think I saw snow flurries at the library today, not even a few, more like 2, but more than none.  It's a blustery day. 

I went to Milton High School on Monday and had a pretty good day.  I went last year and was disappointed in the interest and behavior of the kids so I think I had lowered expectations this year and was not as disappointed.  I got there at 8 and stayed until 3 so I could get out before the buses trapped me!  I think we had 6 periods of kids, some classes combined with another teacher and we cooked at all classes.   Some made mini quiches and the early childhood groups made a meal that would be tasty for 1 to 3 year olds - baked chicken fingers, corn and apples with dip. 

I also had cafeteria step monitoring duty with my friend Sue and got to look at the projects the kids did for career week.  Very interesting.  Sue told me I could skip cafeteria duty but that didn't seem right and it was only 30 minutes.  We had to keep kids from escaping if they had no pass.  Very creative some of them. 

Tuesday I had my last cook date for the family that won the year of cooking that several chapter chefs donated in 2006 for Big Brother/Big Sister.  Today I cooked for one of my favorite customers, she's a long term client of 8 years or so and she is very funny to talk with.  She has two boys so I left Valentine candy for a treat for them today. 

Tonight is quilt class finally!  We missed one class so it's been over a month since I've gone.  I need answers to border, batting and backing questions!  And I need to choose my next project. 

No big Valentine plans here.  We actually haven't seen each other much so it will be nice to just have dinner together.  My plan is to use pork tenderloin, macaroni and cheese and spinach all from the freezer.  Friday with be Southwestern something since I have some cheese, cilantro, tortillas, and green onions left from today.  Maybe all of that with some shrimp from the freezer for fajitas or quesadillas.   

The smoked pasta was very good.  Not too heavy on the smokiness.  Also it made quite a bit so I should have split it in two and saved part in the freezer.  It did accomplish the mission for Monday of "forage for yourself". 

Monday night I attended the Atlanta USPCA chapter meeting.  We meet every other month and share ideas, recipes, knowledge and mistakes.  My friend Cathy shared that she caught her recipes on fire at her client's house that day and we all laughed.  We laugh mostly from relief that we didn't have a fire or flood or blood at a client home.  A couple other chefs shared, we had a business coach speak and we met some new people.  Our chapter has many chefs that have been cheffing for many years and very willing to share experiences.  It's a great group.

Forward to Tuesday when I cooked for my elderly couple that I just so enjoy.  They were both home doing house chores so we chatted throughout the day.  JuJu was doing a lot of ironing and Jim was down at his desk.  I guess I laughed at Cathy just a little too hard the night before, because at one point during the day I noticed, in the oven as I was checking on food, that the potholder was in flames!  I put out the flame, threw away the potholder and said thanks to Cathy in my head. 

Luckily it was a small, hardly noticeable fire and Jim and JuJu did not enter the kitchen as I beat out flames.  So embarrassing in front of the client.  No food, people or equipment, other than the potholder, was harmed.

Last night for "whatever" I made a ribeye steak for myself that I found in the freezer.  Just one in the package which is odd, usually the steaks are packaged for two, but perfect for me.  I made a potato and a salad with greens and avocado.  Very nice meal.  Again, no wine, I was knitting after dinner. 

This morning I went to Jazzercise and will be having a phone meeting with Wendy at Cook's Warehouse to discuss the summer kid's cooking series.  It's hard to think about June and July and summer fun when we're expecting an "icy mix" starting this afternoon.  I haven't heard any school closings yet and am so lucky that I can get to my client's house tomorrow pretty much anytime.  No need to fight any scary, snowy, slushy morning rush hour traffic. 

Before I get into fudge day explanations, I want to talk about the dinner I made last night.  I'm back to cooking for us!  Sunday we had chicken soup since we drove several hours delivering cookies.

Last night we had Shrimp Parmesan with Breaded Mozzarella from Cuisine at Home December issue.  It was a quick tomato sauce recipe over angel hair, topped with sauteed shrimp and panko breaded fresh buffalo mozzzarella.  Very good.  I highly recommend the magazine.  Lots of pictures and good instructions.

Today was fudge day.  I don't have traditional co-workers but I like to make sure I thank the people that help me do my job and make it pleasant.  Each year I make fudge for my friends at my Publix (store 469).  I make each department their own batch (or two depending on size of department).  Tomorrow morning I'll deliver it to everyone along with my friends at the bank. 

I bought ingredients yesterday to make 14 batches of fudge using the recipe from Nestles.  This is a great website with tons of recipes rated by people who have made the recipes. 

I decided to make it easier on myself and make 3 pans of fudge.  One pan had 6 batches and the other two had 4 batches.  Much more manageable when done and trying to lift the pans and pour into containers. Be careful when bringing to the full boil stage.  It is very, very hot. 

Of course I was counting on the pans getting to the full boil at different times because I can't constantly stir three pans at the same time.  Luckily they cooperated.  The tall All Clad pan and the shorter Le Creuset pan finished together.  The less expensive pan took longer which was good because with a less heavy bottom I had to make sure to stir that one.

Good science experiment for home schooling or Christmas break.  Take a couple different pans - aluminum, copper, stainless, cast iron, and see the difference in heat conducting. 

 Once all the pans had reached the boiling point and boiled for 5 minutes, I added the vanilla, marshmallows, chocolate and pecans.  Be very careful adding the vanilla, there will be bubbles.

Once the marshmallows and chocolate melted, I was ready to pour into the pans that were waiting for me in the dining room.

I actually got 15 pans of fudge which is what I was hoping for.  I added more pecans.  I may not eat any today, can't even look at it, but may want some tomorrow.  Also I may need to make more!  I forgot to make some for my son-in-law who likes fudge. 

Now I am off to the UPS store to mail packages to my sister in Pennsylvania.  This is a little later than I wanted, but they're ready now and should make it in time.