Lasagna Soup. Catchy Tune From Okapi Sun.

Lasagna Soup
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That makes me laugh.

And this soup made me smile.

Lasagna Soup gives you all the wonderful flavors of lasagna in a warm, comforting soup. I loved the punch of cheese. The tomato sauce you choose is going to make a big difference in the taste, so I recommend using a pasta or pizza sauce which is richer than canned tomato sauce.

Lasagna Soup
Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound Italian turkey sausage, sliced
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
32 ounces chicken broth
1 (15-ounce) can tomato sauce (I used pizza sauce)
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
1/2 cup shredded mozzarella cheese
Baguette slices sprinkled with additional mozzarella
Additional Parmesan, if desired

Directions:

1. Heat the oil over medium-high heat in a large Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.

2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes.

3. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes.

4. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Top with baguette slice and additional Parmesan.

Makes 8 cups

Recipe slightly adapted from PaulaDeen.com
Lasagna Soup
Lasagna Soup

I am such a sucker for songs with spoken words. Add to that a bit of the bizarre and I always smile.

‘Judy Baby’ is not my typical tune, but I really like it. Especially how the guy starts the song speaking and the female does the sung vocals. Very catchy.

Check out Okapi Sun on the band’s Website, where you can learn of upcoming west coast USA tour dates and buy their music. The debut album “Techno Prisoners” is due out on April 29th.

Cheers!

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Rhubarb Custard Pie. New Music From James Bay.

Rhubarb Custard Pie

It was not looking much like spring when I got up this morning.
Not spring

It must be spring, though, if rhubarb shows up at the grocery store. There it was yesterday.

I made this creamy Rhubarb Custard Pie last night. It has a mild, tangy, not too sweet and not too tart flavor. It tasted mostly of spring.

Rhubarb Custard Pie
Rhubarb Custard Pie

Ingredients:

Pastry Crust (recipe follows)
2 cups thinly sliced rhubarb
1 1⁄2 cups sugar
4 large eggs
1 Tbs heavy cream

Directions:

1. In a medium bowl, toss rhubarb with 1 cup of the sugar. Let sit until fruit has released its juices, about 1 hour. Strain, reserving juice.

2. Make custard by beating eggs with cream and remaining 1⁄2 cup sugar. Stir in reserved rhubarb juice.

3. Scatter rhubarb in partially baked crust and pour in custard. Bake until custard is set but loose, about 30 minutes. Do not overbake.

Serves 8

Pastry Crust

Ingredients:

2 cups all-purpose flour
3⁄4 tsp baking powder
1 1⁄4 tsp salt (Next time I would use a bit less…maybe 3/4 tsp)
3⁄4 cup chilled lard or Crisco, or a combination of 1⁄4 cup Crisco and 1⁄2 cup unsalted butter (I used the combination)

Directions:

1. In a medium bowl, combine flour, baking powder, and salt. Using a pastry cutter or two knives, cut in Crisco and butter until mixture resembles a coarse meal.

2. With a fork, stir in 1⁄4 cup ice water, 1 tablespoon at a time, until dough barely holds together. Add 1 or 2 tablespoons more water if dough is still dry. Knead 3 times and gather into a ball. Wrap in plastic and refrigerate at least 1 hour.

3. Preheat oven to 350°F.

4. On a well-floured surface, roll dough into a 9″ circle. Press into pie pan and bake 15 minutes.

Recipes from Saveur Magazine
Rhubarb Custard Pie
Rhubarb Custard Pie

Who can relate to being in a relationship that just isn’t working, despite trying desperately to turn things around?

I’d say most people, at least once if not more times.

I certainly can empathize with James Bay’s lovely tune ‘Let It Go’ (but thankfully from my very distant past). He’s really put his heart and soul into this song. I almost feel like I am intruding by listening.

Check out James Bay on Facebook and his Website, where you can buy the music.

Cheers!

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Cheesy Bacon Chicken Pasta Casserole. New Music From The Gentlemen.

Cheesy Bacon Chicken Pasta Casserole

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This is the 3rd time this month that a recipe I am posting has ‘Cheesy’ in the title. Four other recipes also had their share of cheese in the ingredients.

What can I say?

I love cheese.

Oh, yes. And bacon, too.

And pasta.

Put them all together with a generous portion of chicken and you have a rib-sticking, creamy casserole that everyone loves.

Cheesy Bacon Chicken Pasta Casserole
Cheesy Bacon Chicken Casserole

Ingredients:

4 boneless, skinless chicken breasts, cut into bite sized pieces
6 strips bacon, cooked and crumbled
2 (10-ounce) cans cream of chicken soup
2 cups shredded Monterey Jack cheese
1 lb rotini pasta
2 teaspoons garlic powder
Salt and pepper to taste

Directions:

1. Cook chicken in bacon drippings. Add garlic powder, salt and pepper to taste.

2. While chicken is cooking, prepare pasta according to package directions.

3. Grease a 9 × 13 inch baking pan. Preheat oven to 400℉.

4. Drain pasta, return to pot. Add chicken, cream of chicken soup, and 1 cup of Monterey Jack. Stir to mix well. Spoon into prepared baking dish. Top with crumbled bacon and remaining cup of Monterey Jack.

5. Bake for about 20 minutes, until cheese is melted and beginning to brown on top.

Serves 8

Recipe from The Coers Family
Cheesy Bacon Chicken Pasta Casserole

When I think of The Gentlemen, this is what comes to mind.
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Far less scary is this wonderful new song from the band The Gentleman. The lovely vocals and dreamy quality had me hooked from the beginning. That boost of guitar a little bit into the tune just seals the deal.

Check out The Gentlemen on the band’s Website, where you can learn of summer UK tour dates and buy their music. The new album is out on April 27th.

Cheers!

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Easy Beef Stroganoff. Dancing Around To Deluka.

Easy Beef Stroganoff

Si Italia!

This video is absolutely MENTOS…I mean MENTAL.

This super simple Beef Stroganoff has absolutely nothing at all to do with any of the four ingredients in that video.

What it has to do with is tender beef and mushrooms in a creamy, dreamy tomato and onion scented sauce piled over buttery noodles.

Coke on the side is optional. Maybe even Nutella. Just keep those other two video ingredients off of the dinner table. :)

Easy Beef Stroganoff
Easy Beef Stroganoff

Ingredients:

1 pound beef tenderloin or top sirloin, cut into 1-inch cubes
1/2 teaspoon paprika
4 tablespoons butter
1 can (14.5 oz) low-sodium beef broth
1 can (8 oz) tomato sauce
1 package (1.3 oz) onion soup mix
8 oz sliced mushrooms
1 pound egg noodles
1/4 cup chopped parsley
1 tablespoon flour
1 cup sour cream

Directions:

1. Season the beef cubes all over with some salt and the paprika.

2. Melt 2 tablespoons of the butter in a 4-quart saucepan over medium-high heat. Add the beef cubes and cook, stirring, until browned on all sides, 2 to 3 minutes. Reduce the heat to medium.

3. Pour 1/4 cup of the broth into a measuring cup and set aside.

4. Add the remaining broth to the beef, along with the tomato sauce, onion soup mix, and mushrooms. Season with pepper to taste.

5. Bring mixture to a boil, stirring, then reduce the heat to low and let simmer, uncovered, until the stroganoff thickens and the beef and mushrooms are cooked through, 20 to 25 minutes.

6. Meanwhile, bring a large pot of water to a boil over high heat. Stir in the egg noodles. Reduce heat to medium and cook the noodles, uncovered, until al dente, 7 to 8 minutes. Drain.

7. Toss the noodles with the remaining 2 tablespoons of butter. Stir in the parsley. Cover to keep warm and set aside.

8. In a small bowl, combine the flour with the reserved 1/4 cup of beef broth and whisk until free of lumps. Pour the broth slowly into the hot beef mixture, stirring constantly.

9. Spoon 1/2 cup of the hot beef mixture into a small bowl. Add the sour cream and stir until blended.

10. Pour the sour cream mixture into the stroganoff and stir to combine. Raise the heat to medium and cook until the liquid almost boils.

11. Serve the stroganoff spooned over the buttered noodles.

Serves 6

Recipe from The Dinner Doctor by Anne Byrn
Easy Beef Stroganoff

Need a song to get the Monday cobwebs out?

‘Home’, new from Deluka, has that anthemic, dance around, sing along vibe that is sure to give you a needed burst of energy.

Check out Deluka on the band’s Website. You can buy their music here.

Cheers!

Posted in Beef, Main Courses, Pasta | Tagged | Leave a comment

Rosy Apple Crumble. Brilliant New Music From King Of Prussia.

Rosy Apple Crisp
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Food & Wine titles this recipe “Rosy Apple Crisp”.

If you remember back in February in this post, I told you that I had just learned that crisps and crumbles were not the same thing.

Crisps do not contain oats. That will explain to you why I changed the title if you were checking the recipe source below.

No matter what it is called, this delectable mixture of apples and raspberries with its sweet crisp topping is sure to please. It’s delicious hot or cold, but I like it warm with a scoop of ice cream melting on top.

Rosy Apple Crisp
Rosy Apple Crumble

Ingredients:

One (10-ounce) package frozen raspberries
6 large Golden Delicious apples
2 tablespoons fresh lemon juice
1 cup packed old-fashioned rolled oats
1/3 cup packed light brown sugar
2 1/2 tablespoons unsalted butter, cut into small cubes
1 teaspoon cinnamon
Lightly sweetened whipped cream, vanilla frozen yogurt or vanilla ice cream

Directions:

1. Peel the apples and rub them with 1 tablespoon of the lemon juice. Quarter and core the apples, then slice them crosswise 1/4 inch thick.

2. In a heavy nonreactive saucepan, toss the apples with the remaining 1 tablespoon lemon juice. Cover and cook over moderately low heat for 10 minutes. Gently stir the apples, cover and cook for 5 minutes longer. Uncover and simmer, stirring occasionally, until just tender, about 5 minutes. Stir in the raspberries and remove from the heat.

3. In a large bowl, rub together the oats, sugar, butter and cinnamon.

4. Preheat the oven to 350°F.

5. Spread the apple mixture in a 9 or 10-inch baking dish. Sprinkle the oat topping over the apple-raspberry mixture and bake for 30 to 35 minutes, or until the oats are toasted and the apples are bubbling around the edges. Serve warm with whipped cream, ice cream or frozen yogurt.

Serves 8

Recipe slightly adapted from Food & Wine Magazine
Rosy Apple Crisp
Rosy Apple Crisp
Rosy Apple Crisp

My rosy tune of the moment is “Actuary” by King Of Prussia. I loved it from the first listen….2 seconds in and I was hooked. It is from the new double album, ‘Zonian Girls…And The Echoes That Surround Us All’ just released on April 8th.

Check out King Of Prussia on the band’s Website, where you can learn of upcoming US tour dates and buy their music.

Cheers!

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Cheesy Onion Casserole. You Won’t Be Sick Of The New Tune From Ida Maria.

Cheesy Onion Casserole

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Cheesy Onion Casserole.

Sounds kind of plain, but that couldn’t be further from the truth. The Swiss cheese and French bread make this stand out side dish taste like a cross between fondue and French onion soup.

Cheesy Onion Casserole
Cheesy Onion Casserole

Ingredients:

2 Tbs butter
3 large sweet onions, sliced
2 cups (8 oz) shredded Swiss cheese
1 can cream of chicken soup
2/3 cup milk
1 tsp soy sauce
8 slices of French bread

Directions:

1. Melt butter in a skillet over medium heat and add onions. Sauté onions until translucent.

2. In a shallow 2 quart casserole pan, layer onions, 2/3 of cheese and pepper to taste.

3. In a sauce pan, heat soup, milk and soy sauce, stirring to blend. Pour soup mixture over onions in casserole and stir gently to mix. Top with bread slices.

4. Bake uncovered at 350℉ for 15 minutes or when top of bread is toasted.

5. Push bread slices under the sauce and top with the remaining cheese.

6. Place casserole back in oven and bake for 15 minutes longer.

Serves 8

Recipe from Instructables.com
Cheesy Onion Casserole
Cheesy Onion Casserole
Cheesy Onion Casserole

‘Fortress Round My Heart’, the debut album from Norway’s Ida Maria was one of my favorites from 2008. She since went on to release two other really good albums and now has a new EP Out.

‘Accidental Happiness’ continues with Ida Maria’s typical raw edge. The songs feel dark, the lyrics are a bit sarcastic, and her voice is as raspy, shouty and sinister as ever. It just ends too soon.

Fortunately, a bonus track, “Sick Of You”, was just released for those of us left wanting more.

Check out Ida Maria on her Website, where you can buy the music.

Cheers!

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Smoked Salmon Sushi. New Music From Claire London.

Smoked Salmon Sushi

Q: Hear about the new sushi bar that caters exclusively to lawyers?
A: It’s called Sosumi.

I know. That was really bad.

Fortunately, this recipe is really good.

Sushi is a bit of a fiddle to make at home. Now you can get all the great flavors, without the rolling and mess, by layering the ingredients together and cutting into squares. Using smoked salmon gives fresh fish flavor without having to worry about the quality of purchased raw fish.

Smoked Salmon Sushi
Smoked Salmon Sushi

Ingredients:

1⅔ cups (330g) sushi rice
1¾ cups (435ml) water
¼ cup (60ml) rice wine vinegar
2 tablespoons caster (superfine) sugar
2 teaspoons sea salt flakes
200g sliced smoked salmon (I used two different brands for a contrast in color. This salmon was pale in color while this one had a redder hue.)
1 teaspoon wasabi paste
2 sheets nori
Soy sauce, wasabi and pickled ginger, to serve

Directions:

1. Place the rice in a colander and rinse under cold running water for 5 minutes. Transfer to a small saucepan and add the water. Cover, bring to the boil and cook for 10 minutes. Remove from the heat, cover, and stand for 10 minutes.

2. Combine the vinegar, sugar and salt.

3. Spread the cooked rice over the base of a large flat shallow non-metallic dish and sprinkle with the vinegar mixture. Stir with a spatula for 5 minutes or until cool to touch.

4. Line a 20cm x 30cm cake tin with plastic wrap. Line the base with smoked salmon, spread with wasabi, top with rice and press down firmly. Place nori over the sushi rice and fold over the plastic wrap to enclose. Place a piece of cardboard over the top and weigh down.

5. Refrigerate for 1 hour. Turn out, slice and serve with soy sauce, wasabi and pickled ginger.

Makes 30

Recipe from Donna Hay Magazine
Smoked Salmon Sushi
Smoked Salmon Sushi

Claire London is releasing her second album, ‘Hit The Switch’, this spring. The title track’s insistent beat, soaring hook and elegant vocals make this song a winner…as does its lyrics.

“I’m gonna hit the switch to shut down the institution, that tells me what I can and what I cannot do.”

Check out Claire London on Facebook. You can buy her debut album on Bandcamp.

Cheers!

Posted in Seafood, Starters | Tagged | 2 Comments