Tag Archives: artsy fartsy

Remember that one time we forgot to blog for almost a year?

So, it turns out that grad school, part-time employment and composition for J and full-time employment, tutoring, and applying for grad school for myself means that we forget to blog. Oops. So, rather than say “let’s make a goal to blog once a week” as a New Year’s Resolution, let’s start now!

This week is a big week full of concerts, work, and cleaning the house for weekend guests. Sundays have traditionally been cooking days for me, where I try and get lunches prepared for the week (portioned out for J and I to reheat at work/grad school), as well as make ahead breakfasts and maybe even dinner for Sunday night. Today is no different. Today I spent time making a “lasagna” soup. It includes sweet sausage, tomatoes, bow tie pasta, and heaps of ricotta and parmesan at the end. It transports well in lunches, warms you up in the cool of early December, and is souper delicious. Yep, I went there.

We made this soup back in 2012, but never posted the full recipe for it. I also changed the recipe a bit because the first time I made it we made buckets full since I wasn’t paying too close attention to how much we were putting in the pot… so here it goes:

Ingredients:

  • 12 oz. pasta (I like to use bowtie pasta because they are cute)
  • olive oil (I never measure this…not gonna lie)
  • about a pound of sweet Italian sausage ( I usually buy bulk, but I accidentally bought links, so I had to take the casings off. Ew.)
  • 3 cloves of garlic, minced
  • 1 onion, diced
  • some oregano (again, I never measure)
  • pinch of crushed red pepper flakes
  • 2 big spoonfuls of tomato paste
  • 6 cups chicken stock
  • 28 oz. diced tomatoes
  • Salz und Pfeffer
  • 2 cups shredded mozzarella (divided into 1 cup amounts)
  • dried basil
  • 15 oz. whole milk ricotta (indulge a little)
  • 1/2 cup grated Parm
  • frozen peas (optional)

What to do:

  1. Cook the pasta to al dente, as it may cook a little more once it hits the soup and you don’t want mush. While this is cooking, brown the sausage in a big soup pot.

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2. Once the sausage is browned, add the onions, garlic, oregano, basil and red pepper flakes. Sauté for a couple of minutes until onions are soft. Stir  in tomato paste and combine everything together.

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3. Stir in the chicken stock and tomatoes. I like to use a whisk to stir this in to make sure all of the tomato paste gets evenly distributed- no one wants chunks of tomato paste in their soup.

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4. Add a little s and p, and bring to a boil. Reduce heat and bring to simmer without lid for about 30 minutes (stir every once and a while to make sure nothing sticks to the bottom).

5. While the soup is simmering, I like to mix together the ricotta, 1 cup of mozzarella, the Parm, salt and pepper, and a little more basil.

6. Right at the end I like to put in some frozen peas for a little veg, but it is up to you. I also add the other cup of mozzarella directly to the soup at this point.

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  1. To serve (or in our case, to prep for lunches), I put a scoop of pasta (you decide how much), a ladle or two of the soup, and a healthy dollop of the ricotta stuff.

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*Note: You can also make this in the crockpot, as we have done as well. All you do is brown the sausage, dump everything else into the crockpot (cheese stuff not included) and cook on high for 2-3 hours. The pasta I usually put in after an hour, and the peas typically go in with about 30 minutes to go).

 

 

I hope you enjoy this reconstructed lasagna soup as much as we do- I probably make it a couple of times each winter.

Enjoy!

-L (and Bingley who stayed nearby throughout the cooking process)

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French Onion Soup and attempting to get back into this whole blogging thing…

So…we have a good reason for not blogging in a while- I have been busy turning our blog into a cookbook! We are only distributing free copies to friends and family, but it has been pretty cool. It originally was a present for J for Christmas, but now family members are requesting copies of their own- yay!

So, in order to make a second volume, we should probably get back in the swing of things. First step, French Onion Soup.

Now, I have never made French Onion Soup, so I was a little leery about making it. However, it turned out to be quite tasty.

Photo on 12-30-14 at 1.21 PM

You’ll need:

*5 onions (I used regular ol’ yellow onions)- thinly sliced
*s & p
*4 cloves of garlic finely chopped
*beef broth (1/2 cup)
*chicken stock (7 cups)
*1 tsp. sugar
*1 tsp salt
*2 tbsp. butter
*2 tbsp. olive oil
*red wine (1/2 cup- I used my favorite merlot)
*2 tbsp. flour

Directions:
1. Melt butter into oil in stock pot- toss onions in and cook on low (uncovered) for about 15 minutes. I stirred them for the first few minutes to make sure all the onions were coated, and then I stirred once every 4 3 minutes or so (I was actively cleaning the house at the time, so I would make the bed, go stir the onions, fold up blankets, go stir the onions, put away clothes, go stir the onions, etc.)

2. Turn heat up to medium, toss in the 1 tsp. of salt, 1 tsp. of sugar and garlic, and stir again. This time, put the lid on it and let it go for about 30 minutes (mine was done at 25, but my stove runs really hot). Again, I did the chore, stir, chore, stir, chore, stir, etc. method. Every time you go back to the pot the onions should get more golden brown and delicious.

3. Skip this step if you can- I couldn’t: Turn off smoke alarm because you let the pot get too hot while you are trying to rescue your cat who has burrowed herself inside your couch upon discovery of all of the milk rings she has hidden under the couch for the last six months.

4. Rescue the pot by adding flour for a roux, then pouring in the wine, beef broth, and chicken stock.

5. Bring to a boil, skim the milk fat from the butter off of the top, and then drop the heat to a simmer, covering and cooking for 40 minutes…while this is cooking…

**I now made the cheese crouton-y bits.
I took a small baguette and cut it in half. I cut the half into four chunks, rubbed 1/2 a garlic clove on the chunks and put a slice of havarti on top. I also took the other half of the baguette, split it in half, and placed a piece of American cheese on half. Put all of the cheese covered bread under the broiler for a couple of minutes until bubbly and slightly golden. I also made some tuna salad.

6. Serve soup in bowl with a cheesy crouton-y bit. I also filled the other half of the baguette (with cheese melted on one side) with tuna salad for a nice tuna melt. A pretty good lunch!

Happy (almost) new year! We can’t wait for you to see what we have in store for the coming year in food!

-L (and Bingley who is now safely out from under the couch).

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Cake.

Ummm. I made this.

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Dark Chocolate Cake with Homemade Raspberry Sauce and Whipped Cream/Raspberry garnish

What you’ll need:

*1 pint of fresh red raspberries

*1 box of devil’s food chocolate cake

*vegetable oil (1/3 cup?)

*3 eggs

*water

*vodka (eye-balled it)

*cornstarch (1/4 tsp.)

*2 tablespoons sugar

*juice of 1/2 a lemon

*1 tub of reduced fat whipped cream

 

1. Make the cake as directed with eggs, oil, water and dry ingredients. Bake as directed as well.

2. While this is baking, make the raspberry sauce: Pour all but 8 of the raspberries into a saucepan with cornstarch, vodka, sugar, and lemon juice. Cook on low until raspberries have fallen apart and is thick. Let this sit for about 15 minutes to really thicken.

3. Even cakes out after they have cooled. Put one layer down on cake plate, and then top with 3/4 of the raspberry sauce. Make sure it is spread evenly. Then top with the other cake.

4. Spread the rest of the raspberry mixture on top of the cake (toward the center in a circle).

5. Next, I put all of the whipped cream into a plastic zip-top bag, cut the corner off one end, and piped the whipped cream onto the cake. I also used a butter knife to smooth it out. Lastly, I placed the 8 raspberries around the top to make the 8 pieces in the cake.

6. This step isn’t necessary (but it was for me as my kitchen was about 90000000 degrees), however you can put the cake in the fridge to let it set before serving. I let is sit for about 10 minutes before serving it.

 

YUM.

 

-L (&J and Bingley)

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New Twist on Pizza

So, it’s not technically a pizza. But we still think it was pretty awesome.

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Chicken, Arugula, Hummus, Pepper “Pizza”

You’ll Need:

*Parchment paper- not completely necessary, but made for a REALLY easy clean-up

*1 boneless chicken breast, cooked and chopped into bite size pieces

*2 sheets of phyllo dough

*arugula

*hummus, we used garlic lovers because it it my favorite

*Sweet peppers, chopped

*Cheese: You could really use any cheese you like. We used freshly grated mozzarella, but I would have also been happy with feta or pepper jack cheese (extra kick)

Directions:

1. Follow instructions on the box to pre-bake the phyllo dough

2. While the dough is baking, mix together some arugula with the garlic lovers hummus

3. Once the dough is baked and cool, spread the hummus mixture onto the dough as your sauce layer

4. Evenly spread the chicken and peppers across, then top with the cheese you chose

5. Pop back in the oven just to melt the cheese

6. Top with remaining arugula

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Enjoy!

-L (& J &  Bingley)

 

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Emerging Columbus Artist Breaks from Convention (and Sanitation)

A rare photo of the artist sitting still, next to her work.

A rare photo of the artist sitting still, posing by her work.

Working under the name “Bingley”, young artist Froderich H. forayed into post-modern deconstructionalism this morning with the opening of her new installation, Papier.

Bingley has a tendency toward using more flexible and chewable substances as a medium. Previous work with these materials include What is carpet for? (A daring neo-conceptual piece wherein carpet becomes comestible), and Kittypoop Sports, an interactive exhibit.

Though it has no particular focal point, the only use of color in the piece is found on the knocked-over trashcan, salvaged from the artist’s apartment.

When asked by YPH representatives if the irony of using adhesives formed from her own body to attach pieces of material commonly used for sanitary processes was intentional, the artist regarded them silently with a blank, disdainful stare (pictured above).

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This newest installation is not without a sonic element- the artist herself had a hand in its marketing, announcing its completion by dancing around, very early in the morning, saying,

“Mow mow mow mow mow MMMRRRRRROOOOOOOOOWWWW MROW MROW MROW MROW.”

Other images of the work can be seen below.

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We Made Art

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Want to do something fun?

Grab some wine and canvas and put a tarp over your kitchen table.

Then paint some stuff.

And drink some wine.

We found it to be very relaxing.

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ART PARTY. WOOOOO

J+L

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