Easy listening music and chat, Friday 26th May 2023, Free Choice - all genres of music welcome!
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Ridiculously Simple Spinach Pasta Bake
By Lisa Starr, Meatland
My love for simplifying complex tasks extends to the kitchen too - as is evident in the many no-knead breads and one-bowl recipes shared here - and this Easy Spinach Pasta Bake is a prime example.It offers all the wonderful flavors of a Spinach Lasagna, but neatly side-steps the annoying part of making a separate, white sauce, and also cuts out the tedious layering.
Ingredients
2 x 250g cottage cheese1 tablespoon lemon zest1 teaspoon oreganoPinch chili flakes200g crumbled feta or Bulgarian white cheese2 cups grated mozzarella or yellow cheeseCoarse black pepper to taste500g frozen spinach, thawed and squeezed out500g small shape pasta (elbow/spiral etc)4 cups marinara sauce*Sour cream (optional as explained in notes)Extra cheese for garnish on topOlive oil to drizzle overBasil leaves/parsley to garnish * Can use store-bought. I shortcut my own sauce by simmering 800g crushed, canned tomatoes with 2 halves of a large onion, 3 tablespoons of olive oil, 2 tablespoons sugar, 2 teaspoons crushed garlic, 2 teaspoons oregano, a pinch of chili flakes, and a generous seasoning of salt and coarse black pepper. Simmer for 25 minutes, add hot water to thin down to desired consistency, remove onion halves, check seasoning and you're ready to go!
Directions:1: Combine cottage cheese, feta and mozzarella/yellow cheese with lemon zest, chili flakes, coarse black pepper and squeezed spinach.2: Boil pasta till just al dente, scoop out 1 cup of the pasta water, and then drain but don't rinse.3: Spread approximately 1/2 cup marinara sauce on the base of your medium-sized baking dish and toss the drained pasta in remaining sauce. You could add sour cream if desired as per notes below.4: Add approximately 1/2 to 3/4 cup of the reserved pasta water to the cheese mixture then scoop a layer of tomato-draped pasta into your dish, followed by a layer of the cheese mixture. Repeat ending with a layer of the tomato pasta on top.5: Cover with extra cheese - even Parmesan if you want to splurge - and drizzle with olive oil then bake at 200 C for approximately 25 minutes till cheese is golden and pasta dish is baked through.COOK'S NOTES: I often add a tub of sour cream to the marinara in this dish to make a rose sauce, but this is optional. It's delicious though. You can use fresh spinach, but you'd need to wilt this in a pan with olive oil before use. Be generous with fresh spinach as it wilts down to nothing. Recipe can replace spinach with fresh mushrooms - never canned - fried in garlic or you can combine spinach and mushrooms.
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Easy listening music and chat, Friday 19th May 2023, Free Choice - all genres of music welcome!
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Binging with Babish: Teamster Sandwich from 30 Rock
https://www.bingingwithbabish.com/recipes/teamstersandwich
You haven't heard of sandwich day? It's one special day each year that the teamsters gleefully hand out roast beef, fresh mozzarella, and roast red pepper sandwiches with special dipping sauce from their secret Brooklyn deli. Now, thanks to a single thirdhand source on the internet, that secret deli has been revealed as Fiore's House of Quality in Hoboken, NJ. This week, let's take a crack at bringing some of those generations-old Italian secrets into our kitchen.
1 standing rib roast
1 Tbsp dried rosemary
1 Tbsp dried thyme
Salt
Pepper
Garlic powder (optional)
Onion powder (optional)
Olive oil
⅓ cup of leftover fat
1 Tbsp all purpose flour
32 ounces high quality beef stock
1 short baguette
Fresh mozzarella
1 jar of roasted red peppers
3-4 cloves of fresh garlic
Start by removing the rib roast from the bone. Next, using a sharp knife, make some shallow cuts in the fat of the beef to score it. Set aside.
Grind up 1 Tbsp dried rosemary
and 1 Tbsp dried thyme until they are almost a powder and then add some kosher salt, freshly ground pepper and optionally some garlic and onion powder. Give it a little mix and then liberally rub all over your rib roast.
Place your roast back on top of the bones, and using butcher’s twine, tie them back to each other so the bones can serve as a natural roasting rack.
Preheat the oven to 500°F.
Place your roast in a pan and rub down with olive oil. Once it’s covered, insert a temperature probe into the thickest part of the roast. Place in the oven for 25 minutes and then turn the temperature down to 300°F. Continue to cook until the internal temperature reaches 115°F.
Once cooked, remove from the pan, put on a plate, and cover with aluminum foil. Make sure the probe remains in the roast. Set aside for 15 minutes.
Place the pan over a medium high heat and make sure there is about ⅓ of a cup of fat left in the pan. If there is more, pour it into a bowl and set aside. Add 1 Tbsp of all purpose flour and whisk for about 2-3 minutes, then add 32 ounces of high quality beef stock to the pan. Whisk frequently and boil down to your desired consistency. Season with salt and pepper.
Once your meat has reached an internal temperature of 130°F, remove the aluminum foil and you’re left with perfect medium rare beef. Cover the meat and place in the fridge overnight to make for easier slicing.
Remove meat from the fridge and cut into thin slices. Bring your gravy/sauce to a slight boil and place your beef in the sauce and let sit for a minute.
Remove your roasted peppers from the jar and place in a bowl. Combine with 3-4 cloves of garlic along with some olive oil and a little bit of kosher salt. Let chill in the fridge if you have time.
Next, take your baguette and slice lengthwise. Place some fresh mozzarella on the bread along with your roasted red peppers and your roast beef.
Pour some of your sauce into a small bowl for dipping.
Serve and enjoy!
For more directions watch the video
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| ENJOY! |
Easy listening music and chat, Friday 12th May 2023, Free Choice - all genres of music welcome!
Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres!
Love Me Tonight · Emma Donohue