I Made Lasagna Again

I made lasagna before, with no-cook noodles, which is awesome if you don't want to spend any extra time cooking noodles. I made it again tonight, but I just want to post some pictures & suggest some changes to the recipe.

I always seem to have more of the cheesy-egg mixture than I need, and less of the ground meat-sauce mixture than I need. So I'm going to change up the amounts accordingly.

For the cheesy mixture:
24 oz cottage cheese
1.5 c mozzarella cheese
1/4 c parmesan cheese
2 eggs
2 tsp parsley
Salt & pepper to taste

For the meat-sauce mixture:
I roll of sausage/1 lb of ground beef
2 32 oz jars of pasta sauce

Then alternate between 1 cup of cheesy and 3/4 cup of meaty!

Egg + pasta flour volcano

Cheesy mixture

Lasagna in progress

No you can't have lasagna

Lasagna straight out da oven

I saved the best for last. There's a picture of my delicious plate of lasagna on the left, and my asshole dog on the right, surreptitiously not-begging. Seriously, his head is just planted on the chair next to me and he is just standing with his head wedged in there. Like I'm going to be all like, "Oh hey! Didn't notice you there! Since you're being SO GOOD and NOT BEGGING, here's my plate. No, take it - I insist! You deserve it." Pit, please!

Guacamole by Mortar & Pestle

Last weekend Dennis and I met my parents for dinner at this Mexican restaurant called El Dorado. My dad ordered some guacamole and the waitress actually wheeled out a cart and made it for us at the table. It was pretty awesome, and Dennis was very taken with it. I deduced it after he asked me to get us a mortar & pestle while I was at Marshalls this week. I have mad deduction skills!

I got us some stuff to make guacamole and so tonight we made it. I learned from the recipe that guacamole comes from two Aztec Nahuatl words - ahuacatl & molli, or "avocado sauce." Interesting stuff!

Ingredients
2 avocados
1/3 red onion
1-2 hot peppers (I used 1 jalapeno and 1 purple coffee pepper)
2 tbsp cilantro leaves, finely chopped
1 tbsp lime juice
1/2 tsp salt
Dash of pepper
1/2 tomato (about 1/4 cup)

This is pretty basic. Just put all of the ingredients in the bowl and mash them up! If you don't have a mortar & pestle then you can use a fork to smash up the avocado. My dad told me to watch the waitress cut up the avocado, which was great because she did it way more quickly and efficiently than I used to. Well, never again!

She sliced it in half, longways around the seed. Then to remove the seed, she just whacked it with the knife so it got stuck, then pulled it out with the knife.

Neato!

Once the seed was out, Dennis just scooped the avocado out with a spoon and dumped it into the mortar. Then he started pestling.

Action shot!

Close up

 Then we added all the other ingredients and pestled some more. Annnnd scene!

This guacamole was pretty awesome and very easy to make. One quick tip - the recipe said don't add the tomatoes until right before they are being served. I'm guessing the tomatoes go bad more quickly than the rest of the ingredients. We put half of the recipe in a tupperware in the fridge, then added the tomato to the rest and pestled that as well.

Here is the link to the original recipe.

Prepping for Some Guacamole!

So I didn't actually make anything new for this post, but I wanted to talk about some stuff so I made up a post for it. First of all, look at my peppers.

The green ones are jalapenos, and the orange & red are... wait for it... PURPLE Trinidad coffee peppers. Say what? I read on some forums that they mature and turn red, but they have been turning orange also. This is insane. Note - they are still hot as all hellfire.

I said I didn't make anything new, but I did make something... more pineapple salsa. I had some on top of salmon last week and I was licking the freakin plate afterward (that is a slight exaggeration). However, I only used purple peppers in it, and I added more than last time. I was seriously coughing while I was cutting these peppers because they were so hot they invaded my face. I had to step back from the counter... that is actually NOT an exaggeration. I'm a little scared to eat this salsa, but I will be brave and keep some milk and bread nearby.

Don't look directly into the orange flecks!

For some reason, stores only sell cilantro in boat-loads so I have a ton of it left over. Dennis & I are going to make guacamole on Friday, so we'll use some more for that, but I still feel like I need to find more recipes that use it so it doesn't go to waste. I looked up how to preserve cilantro online and I found this: put it in a glass of water and stick it in the fridge. Easy peezy.

My cilantro bouquet

The last time I made mango avocado salsa, I saved the avocado seed and cared for it and loved it and stuff, and now it's a big avocado tree! Ok not really, but I did stick 3 toothpicks in it and suspend it in some water.

That was over a month ago, maybe 2 months ago, and since then the bottom has cracked open and roots are coming out! OMG! I even had to move it to a bigger glass so the roots could expand. I just have to wait for a stalk to come out of the top and then maybe I can put it in a pot with soil or something. Yay.

Wouldja look at that? Awesome. It's a bummer though, because I have read and heard from people that they rarely bear fruit. Sad. Well maybe MINE will be the one exception. :) That's all for now, ta-ta!

Sweet Potato Fries

Today I went to Whole Foods, or as my dad calls it - Whole Paychecks. HA! I have a $100 gift card there which is the only reason I went... otherwise I dunno if I could afford it. Actually it is not that bad because I try to only buy produce. If I bought half of the crap they sell there I would have burned through that $100 by now, but shockingly I have gone twice and STILL have money left over. Boo ya!

While I was shopping I realized I was getting a little hungry and I was in the mood for some sweet potato chips. I grabbed the least expensive bag and held off til I got back to my car to chow down. Mmm they were yummy. Then I thought, why don't I just make my own fries at home? I have a sweet potato at home leftover from another recipe so I thought it would be a piece of cake. So I read a bunch of recipes to make chips that all said the chips had to be cut super-thin. Then I decided since I suck at cutting things that I should try to make fries instead.

The commenters on the recipes for fries all bemoaned the fact that the fries never quite got crispy enough, even after various creative changes to the recipes. I had wanted to bake the fries, but everyone said they just turn out mushy so I decided I'd have to give in and use the deep fryer. Someone suggested that you soak the fries in ice water before you put them in the fryer because it removes some of the starch, which I guess means that starch = no crispy. However, if you do this MAKE SURE you dry the fries off before you put them in the fryer. Water + hot oil = big mess.

Chillin... heh heh.

I remembered that my uncle Blake gave me a tip recently that I had totally forgotten about. He said the trick is to fry the sweet potato fries once at 350 for a few minutes, remove them, then fry them again for a few minutes at 375. I couldn't remember what times he said so I kind of just played it by ear. My fries turned out browner than I would've liked, but they were crispy. I think next time I will have to cut them a little bigger and adjust my fry time.

I ate them with some salt, ketchup, and malt vinegar. They were pretty tasty. I'll try this again and update with the results if they turn out any better.

Garden on June 29

The garden is off the hook, simply put. It is insane. Every morning when I take the dogs out, I take a look at it, feeling like a kid on Christmas excited to see what's there. As you can see from the last several posts, we have harvested a bunch of fruits/veggies and have used them in a couple of different ways. I've made zucchini bread and salsa, and yesterday Dennis asked me to make him a veggie sandwich, using cucumber, banana peppers, red onion, and spinach. The onion and spinach were store-bought, but hopefully my spinach seedlings will be edible soon!!

Spinach. I can kinda make out the leaves!

We got the cucumber from AJ's garden. Last night Dennis went out to fix out tomato stake-funnel thingy and as he was wandering around with his trusty Maglite, he spotted a monster cucumber. AJ said we could have it, so Dennis picked it and took a picture of it next to his arm to show how big it was.

 Huge cuke, plus a close-up of the bionic arm! I used that cucumber in his veggie sandwich.

Speaking of cucumbers, here's one of ours. It's probably about 4 inches. I found a recipe that uses cucumber in salsa - yum! Also, as Dennis remembers from The Other Guys, cucumber water is extremely refreshing. :)

Here's my next big zuke. I had 2 that got to this stage and then crapped out, so I harvested them and saved the bulb part in the hopes that it would be salvageable for my next batch of zucchini bread.

These carrots are crazy, but it looks like they are all growing in a big clump. Every one I have harvested looks like a gnarled finger. Sorry for the visual.

Here's my lettuce. It's probably about an inch off the ground, which means I need to start thinning it out soon. That makes me sad. I don't want to waste any!

My cilantro. Looks kind of weird, I know. But it has been doing better since I picked the flowers off of it. I won't let it go the way of my first spinach plant. *cry*

This is my strawberry plant. We had some strawberries, then some birds ate them. Ever since then, the tendrils have been crawling everywhere but no more strawberries yet. The main plant is at the bottom and you can see all the vines crawling every which way. Dennis took my cage off because he thought it was holding the plant back. Well we'll see... now that the birds aren't intimidated by the scary cage, I don't know what's going to happen.

This is just a shot of how many freakin purple peppers there are. I'm waiting to see if some of them turn red. So far I have used the purple peppers in salsa and Jamaican jerk pork chops.

FINALLY! A jalapeno! This has been the last plant to bear fruit (other than the peanuts, which grow underground, so who knows what the hell is happening with them). I can't wait to make something fun with these, like jalapeno poppers.

My bell pepper! Look how big it is. Now I just have to wait for it to turn red.

This is the insane watermelon plant. It crawls everywhere, and it has little tendrils that reach out and curl around anything within reach.

But it's gonna give me watermelons!! This is the biggest one I've found so far. Notice I used the word found, because you really have to search around the vine to find these. I'm sure once they get bigger I'll be spotting them left and right.

And one last beautiful picture to end on. This is the flower that has bloomed the most on either one of the black-eyed susans.

Pineapple Salsa, with 1/3 ingredients homegrown!

Ok so it only has 6 ingredients, but whatever, just let me have this.

I already posted this recipe here but I just wanted to add a new post bragging about being able to add ingredients from my garden. The old recipe calls for serrano pepper, but I just used cayenne and purple Trinidad peppers because, does it really matter? I don't think so.

I went out to my garden and clipped 2 purple peppers and a ton of cilantro. I knew I was going to have to pick through it because some of the leaves looked a little... meh.

This is what I had to work with.

It wasn't that difficult to find some good usable leaves, but I saw some creepy crawlies in there so I had to wash them thoroughly.

This detailed process consisted of me stirring the leaves around in some water with my finger. Then I strained them and did it again several times. I'm sure I got them nice and clean...and if not, this salsa has more protein in it than I bargained for.

I washed and pitted the cayenne and purple peppers, but I only ended up using 2 cayenne and half of one purple pepper because it was soooo hot. I thought if I used more it might be unbearably hot, and if not, I can always add more later.

Here's my finished product.

I'll be eating it on top of some salmon tomorrow. Nomnomnom!

Zucchini Bread - made with zucchini from MY GARDEN OMG

First of all, I picked a big banana pepper today and chopped it up for Dennis to put on his sandwich for lunch tomorrow. Go me.

Before that though, I grabbed that purple pepper and sliced it in half. I wasn't sure when it would be ready so I just picked one to test it out. I stuck my tongue out and barely touched the pepper and YOWZA it was hot. I have heard that the smaller peppers are hotter, but it must've slipped my mind momentarily. I'm not sure what to do with it!! I guess I can make salsa but it would be like... one of those things where people would have to sign a waiver before they eat it.

Anyways, I decided on a whim that I was going to make zucchini bread. Dennis' mom gave us some last year and I had never tried it before. I was apprehensive, but it turned out to be delicious. I found a recipe and whipped up a batch. It is in the oven right now.

Pictured: zucchini & the dissected purple pepper

The recipe I found called for 2 cups of grated zucchini but I didn't think I had enough. Mine was 7.5 inches but it only made 1 cup grated, so I halved the entire recipe.

Then I mixed all the other shiz up.

Ingredients

1 3/4 c all-purpose flour

3/4 tsp baking soda

3/4 tsp salt

1/2 tsp ground cinnamon

1/4 tsp baking powder

2 eggs

1 c white sugar
1/2 c vegetable oil

1 c grated zucchini 

So whisk together the first 5 ingredients - all the dry ingredients but the sugar. Preheat the oven to 350.

In a separate large bowl, beat the eggs, then slowly add in the sugar, then the oil. Slowly add the flour and zucchini, alternating between them. PS. This tastes INCREDIBLE. The original recipe calls for walnuts and raisins, but I am allergic to walnuts and I don't like adding raisins to my bakery items, except for oatmeal cookies and that's only for my dad!!

Grease a 4x8 pan and pour the mixture in. Bake for 65 minutes.

Batter at 0 minutes in the oven...

Batter at 65 minutes in the oven!

I just realized that I was supposed to add vanilla extract, but I missed that part of the directions because it was combined with the walnuts & raisins. The batter was so delicious and the amount of vanilla extract was so small (1/4 tsp) that I don't think it is going to matter. If you want to add the vanilla extract, just add it to the batter last, right before you put it in the oven.

Update: I wanted the recipe to look greener this time, so I used a lot more zucchini, probably 1 and 3/4 cups, while leaving the rest of the recipe the same... except the mixture looked a little too runny when it was ready to go in so I added some extra flour and sugar. I probably added about a cup of flour and 1/2 cup of sugar. Next time I make it, which should be soon (my garden is blowin up, I tell you!), I'll try to get some more exact measurements. Also, I baked it for 80 minutes at 350.

Here's the recipe I used from Allrecipes.com.