Are you someone who does a lot of freezer cooking? I am, and I really enjoy doing it. I put a lot of effort into cooking meals from scratch at home, so when I do, I like to make large quantities and portion it out and freeze it to make life simple later. Cooking everything homemade and from scratch is both labor intensive and time consuming as we all know, so anything you can do to try to ease some of that load is a great idea. Although I stay home with my son full time, time is still precious and I don’t want to spend the entire day in the kitchen if I don’t have to.
I have admitted this before, and I will here again, that I am a snob about a few things. Soup is on my top 5 snob-issues list.
I take the time to make my own soups at home because once you have, you can never go back to a can. You can’t argue the difference in taste, healthier choices, and even cost in most cases.
Toady is my son Judah’s 4th birthday. As everyone always says, “the days are long, but the years go fast”, and so it is, probably the truest statement I have ever realized in my life.
I had a craving for lettuce wraps for days, and it was time to make it happen. It’s such a simple, healthy dish to make. I love nothing more than including bread into anything I can, but I do try to refrain from too much. By too much I probably mean only two out of the three meals in a day. It’s my weakness.
Since we got our chickens last year at Scarlett Homestead, our consumption of eggs has probably increased a little, but truth be told, I’m not that big of a fan of eggs. The only type of egg I really crave, and very rarely at that, is in egg salad, eggs benedict, or a quiche. On any other day, in any other form, I will probably pass on the eggs. I can eat them, but I won’t pick them on my own. When I was pregnant they made me gag. Thankfully that passed. It’s a weird relationship we have, me and eggs.
I have mentioned before that I have a fascination with chicken cordon bleu. It’s a dish I can never get tired of but don’t always have the patience to make it from scratch myself. So that’s why I do simpler versions like my Chicken Cordon Bleu Meatballs, and this next casserole is an even simpler version of it, and it takes no time at all and very little effort.
A while back I posted about a new cookbook I got at Christmas called Crusts. To say that I am obsessed is probably an understatement. When I flip through it I pretty much find whatever I am craving in the bread department and open it to that page, prop it up on my cookbook stand and get to work.
If you aren’t familiar with the dish, Tourtière, then let me introduce you. This traditional French Canadian meat pie comes from the Province of Quebec and is typically made from a mix of beef, pork or veal with a distinct spice mix, baked in a pie crust. It’s simple, yet so incredibly packed with flavor.
I love a good casserole, and this Tetrazzini is such a great one. Full of rich flavor, it’s a total comfort food dish while we are still in the winter months. Oh, and it’s not a healthy, low fat version Tetrazzini. Just a warning now. I have yet to figure out how to make a healthy version of this. But I’m also probably never going to. It just wouldn’t taste the same.