Freezer Filler... or, Nothing Like the Smell of Very Done Toast
It's time to have something quick for the freezer. The next 2 weeks are pretty busy with work stuff and, of course, the beginning of the new season of Grey's Anatomy, so I figured it wouldn't hurt to have yumminess available on short notice.
Tonight I fixed an enormous baked ziti (Or would it be a baked penne? The little texture to penne is better than ziti... but I digress). My front stoop is next to a giant basil plant that I hope is for communal consumption, because I used it for a bruschetta appetizer (with homegrown mama-garden tomatoes) and mixed into the low-fat ricotta/cottage/mozzerella cheese mixture for the ziti! Nothing special to the recipe, just used what was in my head plus random additions from the internet to make sure I baked it for the right length of time. I added sauteed baby portabella mushrooms (I think called cremini) instead of meat sauce. I'm going to slice it into individual servings and stick in freezer bags tomorrow.
For the ziti, I got out the camera that is now sitting in the dining room, waiting anxiously for the next cooking experience. However, I don't feel like hooking the camera up so instead you get a picture of my jar of shame. Please note that I haven't done this alone.
Tonight I fixed an enormous baked ziti (Or would it be a baked penne? The little texture to penne is better than ziti... but I digress). My front stoop is next to a giant basil plant that I hope is for communal consumption, because I used it for a bruschetta appetizer (with homegrown mama-garden tomatoes) and mixed into the low-fat ricotta/cottage/mozzerella cheese mixture for the ziti! Nothing special to the recipe, just used what was in my head plus random additions from the internet to make sure I baked it for the right length of time. I added sauteed baby portabella mushrooms (I think called cremini) instead of meat sauce. I'm going to slice it into individual servings and stick in freezer bags tomorrow.
Bruschetta: Yeah, yeah, you know how to make this, I know.
- Squish a clove of garlic, seed and dice a tomato or two, add some chopped basil, some balsalmic vinegar and olive oil. Mix together, let sit for a few minutes, and serve on toast.
- Additionally, when making the toast, figure out how your brand-new toaster oven works so as to not to catch the kitchen on fire. Also, check your smoke detector that failed to go off after the kitchen was filled with the charred smell of bread. (What were the poor neighbors thinking...)
For the ziti, I got out the camera that is now sitting in the dining room, waiting anxiously for the next cooking experience. However, I don't feel like hooking the camera up so instead you get a picture of my jar of shame. Please note that I haven't done this alone.
posted by mg at 10:25 PM
1 Comments:
Thanks for the reminder - I disabled my smoke detector a little while ago because it wouldn't shut up. I forget what I was cooking...probably just because of extended use of the broiler. Anyway, I should probably get that back up.
Also, that's a really cool photo.
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