• Personally speaking….

    Just the thoughts and cookings of a software engineer that likes to make foodstuffs from time to time in the bay area of California.
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    May 2017
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    How to get to Amici's from the hotel

    My first food truck experience.

    Carmelized onion, eggplant, tofu and pasta

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Freezer Fun Food: Lasagna Spirals

When I saw lasagna spirals on Lynn’s blog, I knew I had to give it a try. I added it to my first menu and here it is. Rolling up little lasagnas sounded work intensive but wasn’t that bad. Also, they’re so fancy looking that I have something for a fancy menu.

This did take longer than I thought to make though. I didn’t get to try one until 9 p.m. Substitutions that I used were dried oregano and dried basil for the fresh basil. I couldn’t see buying all that basil for just a tablespoon. (Window sill herb garden, you say. I know, I say.)

Lasagna Rolls
Most of this was already on hand except the ricotta (low-fat) and fresh spinach. I wonder how it’d be with frozen spinach instead….

Lasagna Rolls
Hi, I’m a big tray of awesomeness. You know you want me.

Of course there was enough for quite a few servings so I took Lynn’s advice and grabbed all the one-cup containers I had. I found that I didn’t have as many as I thought so I started grabbing other containers. Let’s see which do best!

Lasagna Rolls to the freezer
Ready for the freezer. Here’s hoping!

Beans, beans, and more beans: Taco Soup

The last time I went into the pantry, I noticed 3 bags of beans. I dug around and found 3 more. On more digging, more were found. I know that dry beans don’t last forever so it would be a shame to waste the food. I enjoy Taco Soup so when I was making up the meal plan for this week, I figured I could make a vegetarian version easily with all those beans.

I cooked up 1/2 pound of each bean I had the night before. I learned that they all cooked together at the same time happily except this giant dried corn I had. I picked them all out. I froze the beans I didn’t use for the taco soup and froze some of the soup for future nomming.

Taco Soup to Be
Taco Soup to be

Taco Soup
Taco Soup to be … eaten
Taco soup
Since it was so late, I took it in to work for lunch. Perfect day for it. Look at that rain!


Taco Soup
Not exact measurements, of course. I don’t always use what follows. Some is because I had it on hand like the cilantro and leek.
various beans (black, pinto, kidney, great northern)
can of Rotel diced tomatoes with chiles
can of diced tomatoes
1/4 cup Ranch dressing mix
1/3 cup taco seasoning mix
fresh cilantro
1/2 onion, chopped
1 leek, chopped
oil
3 cloves garlic, minced

In a saucepan, heat the oil over medium heat. Add the garlic, onion, and leek. Stir till soft. Add beans, tomatoes, seasonings. Cook till of consistency you like. Add water, if needed. Add cilantro near the end.

Experimentation with OAMC: Burrito

Sweet Potato Burrito

I stuck to my Meal Plan. A few weeks ago, I made Sweet Potato Burritos but there were so many! So I wrapped each burrito in plastic wrap, then put them in a freezer bag. I wasn’t sure what I should do with them after that so went searching.

I ended up cooking two in the microwave for 5 minutes, then crisping up the tortilla in a 350 degree oven for 10 minutes. (I probably could have been fine with just the nuked version so I’m thinking lunch…) I topped the burrito with Pace Picante sauce since the first time eating it was bland.

There was some cilantro in the fridge from I don’t know what, so I took a few leaves from that and added it to already hot corn. Very num! (Needed no salt or butter.)