Saturday, October 18, 2014



Cousin Arlene's Spaghetti Lasagna Photo

This is only as good as the pasta , the tomato sauce, and the cheese you use, so go to Whole Foods or Trader Joe’s or Fresh Market.

Cook a box of good pasta—my favourite is spaghetti (and you could use Del Verde or Cipriani if you really care). 

While it is cooking, put a jar of Paul Newman’s “Sockarooni” in a largish pot and add good extra virgin olive oil—about a quarter of a cup to each jar and one jar to each box of pasta.  Also add about a half cup of water, 1 carrot –young—diced fine, organic grape or cherry tomatoes, and some fresh thyme and black pepper.  I love pepper, so I add a lot.  Because it is good for you to eat each day, add turmeric.  You will not know that you have done this, but eating turmeric and cinnamon and black pepper is very good for you.  It also “deepens” the flavor of the sauce.  Cook over medium while pasta is cooking.

Now slice a nice sized fresh mozzarella into ¼” or so thick slices.

Drain pasta, always saving a little of the water.  Put a thin layer of the sauce in the bottom of a baking dish, add a layer of the fresh mozzarella, fresh basil leaves on top of the cheese, and a layer of the hot pasta on top.  Continue like this until all pasta, cheese, and leaves are in dish, topping with a layer of the sauce.  Grate fresh Parmigiana over the top and put in hot oven til top cheese melts and browns.

Serve with salad and bread.


Twice-Baked Potatoes

Using large baking potatoes, bake them in the oven until totally done.  You already know this, I am sure, but if you put a skewer through the potato, it will not only cook faster, but will be fluffier.  (This is important, if you make your mashed potatoes from riced baked potatoes).  After baking, cut the potatoes in half, scoop out the potato meat, and put the shells in an oiled baking dish—they can touch, and, in fact, this helps keep them upright).

Mash the potatoes, adding (for every two large potatoes) 1/3 container of Chavrie goat cheese—original—you can use a half container and it will be yummier, but a little harder to handle;  if that would be too rich for you, you can substitute ½ of milk and 1/3 container of Chavrie), 2 cups of chopped, washed spinach, 1 cup of corn cut off the cob (you can use frozen corn for this), 1 chopped fine good large tomatoes, salt and pepper.  

Put mixture back in potato shells and bake 10 minutes or so in a hot 350 degree oven
Garnish with more fresh basil and a fresh grape or cherry tomato each.

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