deliciousness

spicy parmesan green beans and kale

via giada de laurentiis
serves 6-8

3 tablespoons olive oil
1 onion, sliced
1/4 pound cremini mushrooms, trimmed and quartered (about 14 mushrooms)
1 1/2 pounds green beans, trimmed and slice into 1-inch pieces
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
1/2 teaspoon red pepper flakes
1 bunch kale (1/2 pound), rinsed, stemmed, and roughly chopped
2 tablespoons lemon juice (about 1/2 a lemon)
3 tablespoons finely grated Parmesan

Warm the olive oil in a large, heavy saute pan over medium-high heat. Add the onions and cook until translucent, about 4 minutes. Add the mushrooms, green beans, salt, and pepper and cook for 2 minutes. Add the wine and continue cooking until the green beans are almost tender, about 5 minutes. Add the red pepper flakes and the kale and continue cooking until the kale has wilted, about 4 to 5 minutes. Add the lemon juice and the Parmesan cheese. Toss to coat and serve immediately.

skillet lasagna

via ezra pound cake
serves 4 to 6

1 (28-ounce) can diced tomatoes + 16 oz. water
1 tablespoon olive oil
1 medium onion, minced
Salt
3 garlic cloves, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix, ground sirloin or Italian sausage (casings removed)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 (8-ounce) can tomato sauce
1/2 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup ricotta cheese
3 tablespoon chopped fresh basil

Heat oil in a large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta onto meat but do not stir. Pour diced tomatoes with juice and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat.

thanksgiving redux

lamb sausage in puff pastry
baked mashed potatoes with parmesan and bread crumbs (note: use less butter) homemade gravy
spicy parmesan green beans and kale
ciabatta stuffing with chestnuts and pancetta

thanksgiving 2008

spiced turkey breast
parmesan mashed potatoes and gravy
spicy parmesan green beans and kale
pecan pie from whole foods

overall, delicious and easy. turkey was still a little pink in the middle after sitting in the oven extra and resting for thirty minutes, but after carving and microwaving for a minute, it turned out perfectly. mashed potatoes and gravy was delicious of course. veg was a little spicy for mom’s taste but everyone else thought it was good. tiny pecan pie was just the right size for five people. prep always makes life easier. moms complaining and worrying over your shoulder is not as fun. but yay for grandmas eating.