Cook Once, Eat Twice – part 2

Well Summer is working its way to Fall – leaves are already starting to turn! Kids are going back to school and soon it will be the ol’ refrain: “What’s for dinner?!” Last post, I covered making a quick spaghetti bolognese (meat sauce). This post, I will share the secret (ok, it’s not a secret) but I will share one of my quick dinners. Easy Ravioli Lasagna! I think I first learned about this on the show “The Chew” where Mario Batali tested the recipe to see if it worked and was it any good. So, was it ….

To his surprise, he said it was surprisingly good! If you are looking for something you can put together and throw in the oven – this may fit into your dinner rotation. I like it because you can change it up based on what you have on hand. All you need is Marinara or other pasta sauce, pre-made fresh or frozen raviolis, shredded mozzarella cheese and desired spices. You just really need to know the formula and then, you can make it the way you like.

I will go over the easiest version first.

Preheat the Oven to 375 degrees and gather your 9×13 baking/casserole dish and ingredients. Decide which “flavor” you wish to make — Frozen raviolis it will take longer to bake.

While the oven is preheating, place some of the jarred or pre-made sauce in the bottom of the dish. Really you are just trying to get the bottom covered so spread evenly. Open the package of cheese raviolis and lay them in a single layer across the bottom. Add sauce mostly on the raviolis and ensure they are covered. If you like a zesty flavor, sprinkle some oregano over the sauce on this layer and you can even add a bit of garlic power too. Now, sprinkle shredded cheese over this layer. If you have more raviolis, lay them in another layer, if possible try to place where there are ‘gaps’ so it will cook more even. Now cover with the rest of the sauce and sprinkle generously with cheese for the top. I like to sprinkle a bit more oregano over the top.

So this is super simple! Not quite as easy as ordering pizza but it may be healthier. And, to help win over the picky kids, you can make this using more of the ‘pizza’ flavors. I have made this with cheese raviolis, marinara sauce and to amp up the flavor, added diced green peppers and pepperoni. I use turkey pepperoni to lower the fat and feel like I am being healthier.

Tonight, I tried two kinds of raviolis: cheese and sausage along with cheese and spinach. They were in the freezer and I wanted to reduce the sodium in the dish. So, I heated (to bubbling) the green peppers in some olive oil, added the no-salt-added stewed tomatoes, and the sauce to get it going. I also added the extra spices here to include a bit of black and cayenne pepper. Using the heated sauce will help thaw the frozen raviolis and jump start the baking.

Bake in the middle rack — it should take about 30-45 minutes to get hot and bubbly. If the raviolis are frozen, it may take longer to ensure the middle is heated to the proper safe temperature.

While this is baking, prep a nice salad or some bread for garlic toast. Or, since this dish just needs to be turned around half-way through baking, you can run down and throw a load of laundry in or move it to the dryer. Or do your homework!

If you don’t have any garlic bread but you do have any left over hamburger or hot dog buns from a cookout, don’t let them go to waste. You can butter them and sprinkle with garlic powder and garlic salt. Toast them up on the top rack of the oven the last 10 minutes of “lasagna” baking time.

Let the “lasagna” cool off a few minutes to setup before you cut into it. Two reasons — one so it does cut easier into servings and two, so doesn’t sear the tongue!! The sauce and cheese can be like molten lava!

This is a great dish to have some leftovers or feed a family. It’s easy enough the kids can help put it together which may get them more excited about dinner. The dish can be a bit heavy and hot so probably best for the adults/teenagers to handle putting in/taking it out of the oven. What a great way to get kids involved in making dinner. So with some creativity (or not) this can be an easy, satisfying meal to make and serve. Coming home to having left overs that heat up in the microwave, can make for an easy, quick meal and that is a comforting place to be.

https://en.wikipedia.org/wiki/Mario_Batali

https://en.wikipedia.org/wiki/The_Chew

Where did the summer go? Like a beautiful butterfly it flitted away …. and this year we have had a fall with lots of colorful leaves and blue skies. One thing I love about living in the North East is the seasons — well, winter is not always white but, it is usually more than cold enough for me!

Thanksgiving is only a few days away and I, along with everyone else, have been making multiple trips to the store. My church has been organizing baskets for meals for the community for those in need. This year my grown son is home visiting and helped me shop and it was so nice to have him to navigate the store with the cart! So while I am trying to finish shopping for our meal and asking my son what would he like for sides, I was trying to shop for family I know not. So I picked a lot of the same things I would for me and I wondered…. do they have a child who says “they like apple pie and pumpkin about the same so either is fine?” So which one to make….

I really only like pumpkin things for Thanksgiving … shhhh. So in the basket went pumpkin pie fixings — we aren’t supposed to put in perishable items and pumpkin calls for evaporated milk and there is now a version that calls for condensed milk too so I grabbed one for them. At my home, we are going for the classic. Isn’t this the time for the classic, traditional family favorites? I hope the family that receives our basket enjoys the food selection to include some Mac-N-Cheese! I added that in due to a friend’s suggestion. While it was not a regular on our holiday table (my southern mom made candied yams), I do know many people who require it and it has to be from a trusted family cook! What are some of your family favorites?

I have been enjoying asking people what are they making for their big meal. So many surprising answers for a holiday that has a ‘standard’ Turkey menu? I love how families have often created their own holiday traditions, sometimes deliberate and sometimes not. I love the laid back, take all day to cook the meal and smelling all the goodness all day long! Often we have only a light breakfast followed by snacking only so we can best enjoy the seasonal feast. When it is only me and my son, I do often make things “lighter” and this year I was able to get the “lighter” version of the turkey. Yes, I got a turkey breast and it is mostly all the white meat … no Henry the VIIIth turkey legs and only 6.26 lbs.

My friends were discussing prices per pound and fresh or frozen for their turkey and I have to admit … I went for the one that would fit in my freezer. What?! Am I the only one that has to worry about freezer space.

Isn’t that part of the planning and strategic shopping so that we can have all of the ingredients at the right time. My Merry MJ Holiday Dinner post talks about how to plan your cooking and how to make some quick and easy versions for when you don’t want the whole day in the kitchen. Or if you want the “experience” without the mega-leftovers.

So, how to use the leftovers? My son loves turkey and will eat turkey sandwiches throughout the year. Folks may have forgotten in our rush to hurry through the holidays, that a long time ago, people used to make big Sunday dinners throughout the year. Maybe your grandparents did too. Part of saving money and eating healthy is meal planning and using leftovers. Before pre-packaged lunch meat and meal prepping were a ‘thing,” folks did meal prep by cooking a large roast beef or chicken or turkey on a Sunday. This was often used for sandwiches and lunches and quick dinners during the week. I know this is not the time of year to think about saving money or eating healthy — that is for after Christmas!

I love to talk about food and Christmas, dare I speak so early about that holiday? Last year, I tried to make a “Roast Beast” or rather a Beef Wellington — ala Italian style, Giada’s Italian Beef Wellington. I should say I did make a Beef Wellington with sun-dried tomato pesto and prosciutto and it was delicious. Perhaps a bit over done for my son as I tried to ensure it wouldn’t be too rare for me. My son still loved it!

I have now learned that some people make individual ‘wellies’ and I think that might even be better as I would like more puff pastry on mine! This year, I have seen someone posting a crown rib roast on Facebook and it looks magnificent. I am now thinking that could be my next cooking extravaganza! Some people want to climb mountains and I tackle intermediate to hard cooking challenges. One day, I will also try to bake some Macarons all from the comfort of my own home! However you choose to celebrate the holiday, whether at home with a family feast or visiting faraway places, may you have a delicious meal to make it a comfortable place to be.

So, while we are almost back to normal, now there is the new Delta variant.  We are not out of the woods yet!  So, it is still good to have a stash of good pantry staples to feed you and your family.  What is in your stash?  I have found that tortillas, cheese and salsa and sometimes chips are now a staple.  Why?  Well who doesn’t love a taco?  Well some folks don’t like spicy and associate tacos with spicy and hot food that they pay for later.   However, a taco doesn’t have to be spicy nor hot and tacos can be very economical and tasty.  For busy people and even people who don’t know or like to cook, a tortilla, preferably soft, will be your new best friend.  The great news is you can buy and have taco fixings on hand and it doesn’t have to be the usual hamburger with seasonings. Even gourmet cooks may like this twist on a taco.  Oooh… Drum Roll please…

I present to you, my internet friends, the “leftover” Taco.  What you say, an old soggy takeout taco leftover from Taco Tuesday?  No… nada… no-way, especially, if your family hates leftovers.

A magical tortilla will proudly present your leftovers as a fresh new meal.  You know, salsa and cheese can be very forgiving, just like your favorite yoga pants.  Anything can go into a taco – ok, maybe not soup.  But a tortilla CAN go into the soup but that is another post.  And if your leftovers are gourmet, your tacos can be gourmet! 

On Friday, I went out to dinner and had grilled salmon on a nice salad and it had a lot of goat cheese. So, what if your leftovers are from a restaurant, like my salmon? I finished the salad but since I was having dessert, I didn’t finish the salmon and brought it and the goat cheese home. Today, I split the salmon in half length wise and heated in the microwave with a smidge of water. Toasted the folded tortillas in the toaster and … put a tiny smear of goat cheese on bottom, added in kale salad, and poppy seed dressing and salmon. Added radishes and squeeze of lime and crack of pepper. Delicious tasty salmon tacos. <hint:  add sliced radishes and your dish is now fancy>

I know most people think of Taco Tuesday as the norm, but I suggest that we move it Thursday.

Here is why:  if you cook on Sundays and make pot-roast, then on Monday you pick up a rotisserie chicken and maybe some salad.  On Tuesday, you make pork chops and yellow rice and some black beans.  Wednesday …. cooking is getting old so you make frozen fish in the oven and french fries – fyi make extra fish. So now Thursday, ugh … who wants to cook?!

Let’s look at these leftovers… pull out the leftovers:

A little bit of beef and potatoes from Monday

Rotisserie Chicken – pull that off the bone.

And there is a bit of salad or a salad kit

One pork chop and some rice and beans

A few pieces of cold, breaded fish

Mmm …. not enough for a whole meal by themselves.  However, get those tortillas warming in low oven and set up the taco bar…. Slice the pork chop into thin slices (while cold), take the pulled chicken, and the beef and potatoes and warm up in the microwave.  Or if you want to get gourmet add to skillet and warm up with a bit of water and salsa (and any onions or bell peppers for extra freshness)

Heat up the rice and beans separately and strip the fish of the icky breading and heat that up as well.

And, because you planned ahead, you have the avocado/guacamole, Monterey Jack or your favorite cheese, sour cream, and if you want more spice, fresh jalapeño or Tabasco – heat lovers know what they need to do! 

Everyone gets to put some cheese on their tortilla, and pick whatever meat and toppings they want. Guess what – that little bit of salad is just enough to add some crunch and freshness to your tacos.  Tacos are things that the kids can help pull together. A squeeze of lime and it all feels and tastes fresh.

And yes, you can put pot roast and potatoes in a taco!  It’s delicious.  Maybe use cheddar cheese and radishes to bump it up in flavor!  You can even just use left-over roasted veggies with cheese and salsa!  The great thing is the flexibility.  Don’t be afraid to try or even mix meats.  Play around with cheeses, perhaps Taco Thursday is the night to use up that half bag of cheddar and the provolone? Props to the most creative taco builder!

Perhaps you don’t want to wait until Thursday to eat the leftovers, I have friends that will toss them out after 3 days.  Well, my friend, take the potatoes and pot roast and heat up in the non-stick skillet on medium while you crack/beat two eggs.  Pour over the warmed goodness and turn the heat down a smidge and stir with spatula.  When the eggs begin to set, add some cheese and salt and pepper and turn off heat. Let the egg mix continue to cook while you warm your tortilla in microwave for a few seconds. Now make your heavenly breakfast burrito and if desired, add a bit of salsa or Tabasco. Wrap and you can take it to-go in the car and have some comfort food for the commute. 

Ordinary leftovers with some taco fixings can make Thursday’s a fiesta.  Especially when served with a tasty beverage!  You may be surprised how the family gets into planning the meals to get the best Tacos on Thursday.

All those leftovers that were not enough individually for a whole meal, and, bonus, the fridge is cleaned out! It’s a total win/win. And what can be more comforting than an economical and a fun family dinner!