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Archive for the ‘Eating party classics’ Category

Spinach Lasagna

Posted by Hilary on April 22, 2010

I love spinach lasagna, but rarely make it. I stopped following the recipe years ago, and now I don’t even know what ever happened to the recipe. Basically, here’s what you need, but I’m estimating:

For the filling:
10 oz spinach, either frozen or fresh, chopped
~6 oz shredded mozzarella or italian blend
~16 oz (or more) ricotta OR cottage cheese OR some combination thereof
~However much grated parmesan you feel like parting with (optional)
~1 egg to hold things together

For the sauce:
I start with 2 jars of store bought sauce
However much garlic you can stand (we can stand a lot)
1/2 to 1 medium yellow onion
1/2 to 1 red bell pepper (optional)
fake meat crumbles (optional)

And then you need lasagna noodles and extra shredded mozzarella.

These ingredients are for a 9 x 13 pan, but I scaled it down for an 8 x 8 pan in the picture that you see posted.

Directions:
1. Saute chopped garlic and onion until onion starts to brown. Add in chopped red pepper and saute until the pepper starts to soften. Add in fake meat crumbles and cook the rest of the way. Turn burner to low and add in sauce. Let simmer for a couple of minutes and then remove from burner.

2. Prepare the filling in a separate bowl. If using frozen spinach thaw in microwave and be sure to get all of the excess water out. Mix in all of the other filling ingredients. Add in whatever spices you enjoy (we add oregano, basil, pepper, etc.).

3. To assemble the lasagna start by putting a thin layer of sauce on the bottom of your baking pan. Then layer uncooked noodles, sauce, filling, more noodles, more sauce, the rest of the filling, more noodles, and the rest of the sauce (you might have some leftover sauce).

4. Since we are using regular uncooked noodles (do not buy “no cook noodles”), pour about a cup to a cup and a half of hot water over top of the lasagna, mostly around the edges. Cover the pan tightly with tinfoil. The water will help cook the noodles during baking. Bake for 1 hour, covered, at 350 F. Then remove foil and top with shredded mozzarella. Cook for 15 more minutes, or until cheese is browned.

I put the lasagna pan on top of a large baking sheet, as I often get the lasagna bubbling over in the oven (this might be me trying to force a lot of lasagna into a small pan).

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Posted in Eating party classics, HilHil | 1 Comment »

Coconut Cream Pie

Posted by Hilary on August 26, 2008

This is something that I learned how to make a few years ago for G-ma’s birthday party. I recently revisited the CCP for Margaret’s congratulatory thesis pie.

 

Ingredients:

1 1/2 cup half and half

1 1/2 cup coconut milk

2 eggs

3/4 cup sugar

1/2 cup cornstarch

1/4 teaspoon salt

1 cup shredded coconut

1 teaspoon vanilla extract 

1 teaspoon almond extract

1 pie shell, baked (I do have a good pie crust recipe, but too lazy to post right now, so just buy one)

 

Ingredients for whipping cream:

1 cup heavy whipping cream

1 tablespoon powdered sugar

1 teaspoon vanilla

 

Directions:

Combine half and half, coconut milk, eggs, sugar, cornstarch, and salt in a saucepan. Bring to a boil over low to medium heat, stirring constantly. This can take a long time, so don’t try this recipe if you’ve only got one arm and it’s gimpy. Remove from heat and incorporate 3/4 cup shredded coconut as well as the vanilla and almond extracts. Pour into the pie shell and throw into the fridge for a few hours

Make whipped cream by beating all ingredients together with a mixer until stiff peaks begin to form. Do not overbeat, lest you make butter.

 

Toast the remaining shredded coconut in a 350 degree oven. This can go from toasted to burnt very quickly, so watch carefully.

 

Top chilled pie with whipped cream. Top whipped cream with toasted coconut.

 

Warning:

If you have a kitty named Sirius Black, keep him away from the filling. He has no qualms about eating the filling straight from the saucepan.

 

I was unable to get a truly blog-worthy photo of the pie, but this will have to do. The second photo is from the July 2006 eating party.

-HilHil

 

Posted in Desserts, Eating party classics, Foodstuffs, HilHil, Uncategorized | 3 Comments »

Puppy Chow: A Food Babies Classic Dish

Posted by kathleenerindavis on July 23, 2008

Eating parties are all-night cooking and eating fests that are held semi-annually. The menu changes each time to include new favorite recipes, but there are some staples. Puppy chow (or p.chow for those in the know) is a standby dessert staple. It’s fun and easy to make and can serve as either a main dessert, a dessert side dish, or a snack to eat while cooking.

Here’s how it’s done:

– One box of chex or chex-like cereal
– Peanut butter (smooth not crunchy; about a half cup)
– One bag of chocolate chips
– Powdered sugar (to coat)
– A really big pot with a lid (You can get creative with this if you don’t have big pot)

Melt the chocolate chips and peanut butter in the microwave (about one min., longer if needed)

Put a lot of the cereal (but not all) in the pot and pour the melted mix over it and mix like hell until thoroughly coated.

Pour lots of powdered sugar on top, put the lid on and shake like hell, repeat as necessary.

Enjoy.

Warning: don’t try to get creative with this one; we once thought it would be a good idea to add coconut. It wasn’t. Don’t mess with perfection.

-KK

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