Tag Archives: parmesan

Winter Greens Lasagna

11 Mar
Lasagna

Winter Greens Lasagna

Everyone loves lasagna yet I know great cooks who won’t bother to make it at home, myself included for a long while, because it seemed too much work. 

Not true, not true!

I’ve learned over the past few years lasagna can be pretty damn easy to make, particularly when someone reveals to you, as my great friend and great cook Tiffiny told me, that you don’t have to boil the lasagna noodles. That blew my mind, given the one time I tried to boil the noodles, then layer them, was a nightmare of near biblical proportions.  I never got that tray of lasagna into the oven and I never tried again until Tiff told me, no you don’t have to do that. Just layer them into the lasagna out of the box.  Genius.

Ultimately, lasagna is simply layers of flavors you stuff in the oven and bake. Yes, the layers themselves determine how good it will be and you want to make sure it isn’t too dry. But particularly with some quality store bought ingredients, you can prep and layer a terrific homemade lasagna in 30 minutes or less. Lasagna also sits beautifully so you can prep it on a Sunday, have it ready to shove in the oven when you get home Monday and then have wonderful leftovers all week. 

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“Never, Ever, Ever….” Vol I

7 Apr

According to The Internet, which is never wrong, salad dressing probably kinda/sorta came into being about 2000 years ago when the lovely people of Babylonia began to use oil and vinegar to dress lettuce. I’m glad someone started the trend. See, I’m a rabbit: I not only love salad, I love just lettuce. All kinds of lettuce, every kind. I even love iceberg lettuce, such great texture, what a wonderful crunch. While I love eating all kinds of lettuce naked, I also love a good salad dressing. This leads to the first in a series subtly entitled “Never, ever, ever!”

Never, ever, ever buy salad dressing in a bottle. Ever.  

There’s only one reason to think you should buy salad dressing in a bottle, which is ease. Come on Tom, seriously. I don’t have all kinds of time. It’s so easy. I pick it up at the store, I crack open the bottle, I pour it on some lettuce, instant salad. 

Um, No.

With a little initial prep, almost the same amount of ease gives you a dressing that is much healthier than anything you can get in a bottle. So making it at home makes much more sense. Plus, it tastes infinitely better. Trust me, do this once and you won’t go back. You have to go to the store to buy the bottled dressing. Instead, while at the store, buy a few of products to have on hand for prep and you are ready, anytime, to make your own dressing. Eventually, you won’t even be able to use a bottled dressing as you’ll begin to taste the chemicals and processing. Making your own salad dressing, along with broth, an upcoming post, and tomato sauce, an upcoming post, are the easiest first steps to transforming your cooking, kitchen and eating habits. Plus, I’ll say it again, homemade dressing tastes so much better. You don’t have to love cooking or being in the kitchen to ease your way into your own dressing. And my homemade vinaigrette is, well, incredible. And versatile… it’s great on it’s own but you can also use it as the basis for a number of other dressings. It’s so easy. Here we go:

Click here for the how to!