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Skillet Lasagna Photo from traceysculinaryadventures.blogspot.com
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1/3 cup grated Parmesan cheese 1/2 cup cottage cheese/ cream cheese 2 tablespoons chopped fresh basil
1. Heat a large frying pan over medium heat and add the olive oil. When it begins to simmer, add the diced onion and salt and cook for 5 minutes until the onions are translucent. Add in the garlic and meat, breaking it apart with your spatula. Cook until the meat is nicely browned.
Butter & Garlic Mussels Adapted from A Cozy Kitchen, Serves 2 Don’t be fooled by the fancy façade of mussels. They are one of the easiest shellfish to cook and the delicate taste of the mussels makes a good canvas for simple but indulgent flavors.
250 grams of mussels 1 tablespoon flour 2 tablespoons unsalted butter 1 shallot, minced 1 garlic clove, minced 2 tablespoons parsley, chopped ¼ teaspoon crushed red pepper flakes ½ cup white wine Salt
open, they are done. Serve with hot toasted slices of baguette!
1. Place the mussels in a bowl filled with cold water. Mix in two tablespoons of flour and allow them to rest for 30 minutes. This is so that the mussels can release any trapped sand. Drain the mussels and discard any that are not shut. 2. In a frying pan, melt the butter over medium heat. Add the shallots and garlic and cook for 5 minutes until translucent. Add the white wine and crushed red pepper flakes. Bring to a simmer and cook uncovered for 5-7 minutes. 3. Then, cover the pan with a lid or aluminum foil and cook for 3 more minutes. When the mussels are all
2. Add the broken noodles to the pan on top of the ground meat. Add the diced tomatoes along with their juice, tomato sauce/ puree and ¼ cup of water over the noodles. Do not stir the mixture. Cover with a lid or aluminum foil. Bring the liquid to a simmer and cook for about 20 minutes until the noodles are tender. 3. Turn of the heat, stir in the Parmesan cheese and drop spoonfuls of the cottage cheese on top of the lasagna. Sprinkle with the chopped basil and serve.
Butter & Garlic Mussels Photo from northendfish.com
Published on Apr 6, 2013