Annie DeMoranville – Page 14 – Annie DeMoranville

Monday Menu: Frozen or Fresh Meats and Fish

Continuing the discussions about frozen versus fresh, this time focusing on beef, pork, chicken, and fish.

This past year has been ridiculously busy, and I have found myself taking more and more shortcuts when it comes to food prep. Two shortcuts I was reluctant to embrace at first, have become go-tos.

The first is frozen chicken breasts. I would shop sales and buy bulk “fresh” chicken breasts on sale and then spend an hour packaging them into freezer bags. It was messy and time-consuming. And the not-so-fresh packages were usually previously frozen, and then sold. This meant the quality of the meat was hit-or-miss, and I would often end up with tough, chewy chicken breasts.

One day, there was a not-to-miss sale at Costco on frozen chicken breasts. Since it was soup season, I took the chance and purchased a bag (it was Costco, it was a big bag, LOL), knowing a lot of inferior meat could be dressed up in a good soup. To my surprise, they were excellent, flash frozen, tender, and so easy to thaw and prep what I needed.

Furry Friday: Boo!

I have no idea why, but I purchased a five-foot LED skeleton this week. He is posable and will go outside for Halloween. When I unpacked him, hilarity ensued.

Two Great Danes and a cat explore skeleton on couch

The new pet sitter seems nice

Work Wednesday: Underestimating the Task

Second week of tackling the prep for the painters next week. The front door is painted and looks lovely. Although with the current trim colors (green and purple), the teal door looks like I might be living in a circus performer’s home. Or I had a stroke.

Regardless, by the time the new colors arrive, it will all make sense to the neighbors.

Tuesday Tunes: Ways To Be Wicked

One of my favorite albums back in the day…

Monday Menu: Harvest Recipes

The tomatoes have been coming in fast this week, so it seemed like a good time to make a nice, fresh sauce with some of them. I also had some ricotta and mozzarella in the freezer. Time to revisit Skillet Lasagna.

Fresh from the garden ingredients elevate this easy weeknight dinner menu. On the board tonight:

MENU
Skillet Lasagna
Patty Squash Sauté
Italian Bread
Peaches

Skillet Lasagna

6 oz Mafalda (mini-lasagna noodles) or bowtie pasta
1 lb lean ground beef (omit or substitute mushrooms to make vegetarian)
½ onion, chopped
½ green pepper chopped
1 tsp basil, crushed
1 tsp oregano, crushed
1 tsp crushed garlic
salt & pepper to taste
1 carrot, diced
15 oz can tomato sauce (or 1 lb fresh tomatoes, chopped or pureed)
6 oz can tomato paste
4 oz ricotta cheese
1 cup fresh spinach leaves, chopped
4 oz mozzarella cheese, shredded
2 oz grated parmesan

skillet
saucepan

In the saucepan, cook pasta according to package directions, cooking to al dente (slightly chewy), and drain well.

Meanwhile, in the skillet, brown beef, onion & pepper. Add spices, garlic, carrot, and sauté for 1 minute. Add sauce and paste, stirring well into the meat mixture.

Add pasta, stirring gently to mix.