We liked the recipe we have for Lasagna Rolls so much that I decided to try out a seafood version. I used this stellar recipe for Seafood Lasagna from ‘Taste of Home’ as a jumping off point and they turned out great!
serves 8
Archive | February, 2013
Deluxe Chocolate Cake Mix
24 Feb
Much better tasting than any boxed mix, this cake mix is one you can make yourself and store until you’re ready to use it. When ready to bake, just add water and oil and into the oven it goes! Thanks goes to Tammy over at Tammy’s Kitchen for the recipe it was adapted from. To frost, I use a storage friendly version of Chocolate Ganache, halving the original recipe to keep the costs for ingredients down.
A very good, “you’d never know it was a mix” pantry-ready chocolate cake! Continue reading
Roasted Red Pepper Soup and Homemade French Bread
21 Feb
Jarred roasted red peppers perform just as well as fresh would in this soup, as long as you buy the right brand. Don’t be surprised if behind closed doors restaurant cooks are doing exactly this when you order this soup. Using jarred peppers saves a lot of time and doesn’t affect the flavor, so why not?
Lucky for us, a team of tasters have already determined the best brand(s) to buy and the results are linked below. And good news, the most inexpensive brand came in first!
Paired along with the soup is some wonderful homemade french bread. I’ll tell you what, absolutely no one is going to turn this meal down! And btw, this soup is great both on it’s own or as a base to add ingredients to. Try adding in pasta, rice or chicken if you like.
serves 6-8
Beignets (french doughnuts)
16 Feb
Beignets, I know, are usually deep fried. So I’m going to be in trouble with someone for deciding to bake them {there goes my shot at working at Krispy Kreme or Cafe Du Monde} but we’ve found the results “baked” are still very tasty and as long as they’re warm my kids don’t seem to care whether they’re fried or not, they gobble them up them anyway. The good news is that by cutting out the oil for the deep frying, this doughnut “wanna be” becomes a reasonable food storage planned treat.
makes 20 beignets
Italian Love Nests
14 Feb
I thought this recipe would be a fun one for your Valentines week reading. This “outside the box” pasta idea uses angel hair pasta tossed with an alfredo sauce, along with chopped ham or sausage, and bakes it into cute {crisped} muffin sized nests. Here’s the non-food storage recipe it’s based off of (no, I didn’t make this idea up myself). Once again, to keep these little babies held together, chia powder takes the place of the eggs it once called for.
Everyone here loved these! Using a marinara sauce would work too, btw, so don’t feel limited to the cream sauce if you want to branch out. Ha ha! Get it? ”Branch out”, “love nests?” Have fun and enjoy!
makes 18 nests
Sugar Donut Muffins
8 Feb
Yum! If you need a sweet treat fix, these’ll do ya! The only real difference in making these 100% food storage lies in what’s used to moisten them before rolling in sugar, cinnamon sugar or powdered sugar. Normally the recipe calls for melted butter , but I’ve found another option that works just fine.
These are such a cinch to make and they hit the spot when you’re searching the cupboards for a quick treat! You could make it even easier by storing the dry mix on it’s own!
Quinoa Cakes
6 Feb
Today’s recipe was adapted from this Quinoa Burger recipe. To my son and husband the name “burger” equates to something containing meat so we’re re-naming them “Quinoa Cakes” to make them happy. Whatever they’re called, I’ll tell you what, I could eat these all day! I’m thinking {now that they’re all gone and it’s almost lunch time} that next time I’ll double the recipe and freeze a few uncooked to pull out for later. My kids liked them, dipping them into either ketchup or fry sauce (that drive-in ketchup/mayo sauce). The original recipe also suggested finishing them off with tzatziki sauce – I didn’t try that but it sounds good!
You’ll see that these cakes follow the same idea as the Quinoa Pizza Bites we loved, except that they use a different cheese and seasoning combo. Additionally they’re fried (*on low, so they don’t burn) rather than baked. Again chia powder takes the place of eggs as their binder which I love for the extra nutritional boost! Continue reading
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