Rebecca Homecca

We got a giant head of cabbage from the farmer this week and the only thing I really know what to do with cabbage is make cole slaw.

This of course required more shredding, which did make another mess. What is it with this shredding?

Anyway, I wanted to make a lower fat version than the norm and also wanted something a little less vinager-y. So I kind of made up a recipe.

I found a recipe for a Waldorf type dressing that used yogurt with a little mayo. Since my dressing was Waldorf style, I also shredded an apple to mix with my cabbage.

The dressing went sort of like this (I had too much cabbage and had to fudge the amounts a little)-

1/4 or so of plain yogurt

2 Tbs mayo

1 Tbs honey (I added a little more because you couldn’t really taste it)

1-2 Tbs lemon juice

1/4 tsp pepper

It’s sweeter than your usual slaw dressing and we both thought it was quite tasty.

You could easily shred some carrot, pear, or other veggies too. I also thought the addition of a few walnuts (like a Waldorf salad) would be good, but hubs doesn’t like it when you add nuts to recipes.

Since we’ve been getting veggies from the farmer one of my favorite meals has been lemon pepper noodles.

It is crazy easy and so good! Basically chop up some veggies, keeping them in fairly large chucks. This is a rustic dish, so don’t spend a lot of time dicing.

Tonight I used 2 kinds of squash and green & yellow beans. You could thow in some onion if you have one or peppers, whatever you have. I have also made it with chicken, but tonight we had it without (forgot to take it out of the freezer).

Then cook some noodles (spaghetti, angel hair or fettuccine work well). While those are boiling away, put some olive oil in a pan (I have an awesome stir fry pan that works great, but any skillet will do) and heat that up.

Once the oil is warm throw in the veggies and stir them around coating with oil. Then add the super secret ingredient: Mrs. Dash Lemon Pepper Seasoning Blend.

Toss it around some more and then a couple more times as it cooks. Once the noodles are done and the veggies are tender crisp, put the pasta in the pan with the veggies. I just use tongs to pull it out of the water and into the pan. No need to dirty a strainer.

Add a splash of pasta water and then squeeze a lemon on the noodles before mixing them in. This is important! The noodles will soak up that lemony flavor and it is awesome. I found this out on a happy accident.

Mix everything around with the tongs and enjoy!

Oh and if you are using chicken, just cook that in the stir fry pan before you add the veggies. You can sprinkle Mrs. Dash on the chicken too.

I don’t think it is one of hubs favorite dishes, but he doesn’t complain. Because he was raised right by his parents (thanks you guys!), is super supportive on my no salt situation, and vowed to be more open minded about veggies since we signed on with the farmer.

And it doesn’t hurt my feelings if he has a PB&J later.

We had so much fun at our Valentine’s Party last night. Good Company and Good Food, what else do you need?

I made Ravioli Lasagna with white sauce and it was a hit. I had not made it before and also changed the original recipe up, so I wasn’t so sure! But I wanted something I could just throw in the oven and not worry about. I want to socialize when people get there, not cook!

It’s pretty easy. Way easier than regular lasagna! And it looks fancy. Which is the hallmark of a Becky recipe. Looks fancy but be easy to make!

First boil your frozen ravioli (any kind) per package directions. I made 81/2 X 11 pan so I bought a ginormous bag, but this could easily be halved.

While that’s going, you can make the sauce. First you have to make a rue with 2TBS butter and 4 TBS of flour. Melt the butter, add the flour, and whisk together. Cook a minute or so. Next add 4 cups of milk.

I learned a new trick for making a white sauce like this. If you heat the milk in the microwave for a minute or 2 before adding to the rue, it helps in avoiding lumps. The cold milk changes the temperature too much.

Add Salt & Pepper to taste and 1/4 teaspoon or so of nutmeg (that’s the secret ingredient)

Next, in a separate bowl mix 1 small tub of ricotta cheese, juice from 1/2 lemon, 3-4 cloves minced garlic and another dash of nutmeg.

Once the sauce is thickened a little,  pour about 1/2 in the baking dish. Next place the first layer of ravioli in the pan. Spread the cheese mixture on the ravioli.

For the next layer, the original recipe called for frozen spinach (thawed) and chopped artichoke hearts. I used diced roasted red peppers. You could probably use just about anything you like.

Then I sprinkled a little mozzarella cheese even though the recipe did not call for it.

On top of that layer the rest of the ravioli. Pour the rest of the sauce on top and top with shredded mozzarella and Parmesean cheese.

The original recipe counted on everything being hot going in.  So it baked at 475 until the cheese was melted. I made it in advance and kept in the fridge, so I baked it for like  a hour at 350, like you would lasagna. (actually 365 on my oven because it doesn’t heat properly. Don’t ask) Let it sit for 5-10 minutes before serving.

I loved the red peppers. It added a little pop of sweet and a lot of flavor. I think artichokes and spinach might be a little boring.

House is clean, salad is started, and dessert is in the oven. I am getting ready for my Valentine’s party tomorrow. I can’t wait. It is going to be so fun!

I’m breaking rule #1 of entertaining however. I’m making a new recipe I’ve never tried before. I’m not to worried though, because even if the meal is terrible, I have a fabulous cheesecake to end with.

Here’s some cheesecake tips for you in honor of Valentines Day-

1. All your ingredients need to be room temp. before you start. Get out the eggs, sour cream, and cream cheese well in advance. Cold ingredients equals lumps.

2. Let the cheesecake cool in the oven. Once it’s done, turn the oven off and open the door a crack. If it is getting too brown cover it with foil. This step should keep you from getting cracks.

3. Use full fat ingredients. Low Fat or Fat Free ingredients will not give you the right consistency. And really, it’s cheesecake. It’s not like you make it everyday, so why not have it be as fabulous and decadent as possible?

I just read that January is National Soup Month.  I am a big fan of soup, especially in January!

Here is a souper easy (ha!) 4 step recipe. This is top secret Rebecca Homecca stuff here, so pay attention!

Step 1: Saute the big three (onion, celery, and garlic) in some olive oil. This is your first flavor layer and how I start most soups. And don’t throw away those leafy tops to your celery! Add them to the soup (or thrown them in a salad for a nice surprise. They also add interest to chicken or tuna salad. Sounds crazy, but try it. Trust me!)

Step 2: Add your liquids. This may be broth and/ or canned tomatoes. For this example let’s go with 1 can chicken broth and 1 can diced tomatoes.

Step 3: Add your mixins. I like to use leftovers. Cooked chicken, leftover rice that you never know what to do with, chopped veggies (any variety), even leftover sauteed veggies works.

For this example, let’s pretend we had grilled chicken breasts and zucchini for dinner last night. Chop that up and throw it in. Oh, you made rice too? Nice! Throw it in. Frozen veggies are also a great option. You know me, throw a handful of corn in everything!

Step 4: Add your spices. Depending on what your leftovers were flavored with, you may just need salt and pepper. Otherwise I am a big fan of Mrs. Dash, she’s got a bunch of varieties, pick your favorite.

OK, now mix it up!

Use spicy tomatoes and green chiles (and corn).

Made too much macaroni or penne? Save it and throw it in your broth and tomatoes with some Italian Seasoning, zucchini, and carrots (and corn).

Leftover turkey finds a new life with rice, chicken broth, and soup veggies (don’t forget corn!)

Don’t be afraid. Because seriously, weren’t you considering throwing all that stuff away anyway?

We had Souper Wednesday this week at work (in lieu of Wienie Wednesday). We had 3 different soups, salad, rolls, dessert, crackers and toppings.

I made Potato and Corn Chowder. I can not comment personally on how it tasted because I ate the other people’s soups instead. But everyone that ate mine said it was good, but could have used a little salt. I skimped a little on the salt because I was afraid the bacon would make it too salty. Guess it didn’t.

This recipe is so easy it’s crazy. You just throw everything in the crockpot and let it go for 3 hours on high or 6 on low.

1 bag frozen hash brown potatoes (I used to O’brien kind)

1 can whole kernel corn

1 can cream corn

1 can evaporated milk (I used skim)

8 slices bacon, cooked and crumbled (I used the pre-cooked kind and just cut it up)

1/2 teaspoon salt

1/2 teaspoon Worcestershire Sauce

1/4 teaspoon pepper

It called for 1/2 cup chopped onion, but I omitted that on account of using the O’brien style potatoes.

To be honest, when I first put everything in the pot it kind of looked like something that someone had already eaten, but once it was cooked it looked (and smelled) quite tasty.

Em brought chopped green onion, shredded cheese, and bacon bits for toppings. I enjoy toppings on my soup.

It’s cooking group time and I am glad to have meals on the way. The holiday busy season seems to be in full swing, so it will be so great to have stuff at the ready.

I made chicken empanadas. They are really easy (well, not as easy when you are making 5 batches).

You need shredded cooked chicken, Rotisserie works great. This time I cooked a bunch of frozen breasts in the crockpot with canned tomatoes.

You need a refrigerated pie crust (or 5 in my case). Cut the two crusts into 4 triangles.

Put chicken and whatever other fillings you like in the center of the bottom crust. Moisten the edges and put the other triangle on top. Seal with a fork and vent.

Bake at 425 for about 10 minutes or put in the freezer for later.

This time I used canned tomatoes, black beans, corn and cheese for my filling. Other options are fajita fillings with peppers and onions; taco meat, green chiles, and cheese; left over pot pie filling; or any other meat and veggies you like!

We’ll be off traveling to visit family (although cutting the trip short due to kitty issues, kids these days…nothing but trouble).

Anyway, here’s my contribution to the festivities

Crumbly Apple Pie (Part Pie, Part Apple Crisp, the best of both worlds)

Step One: Make a crust or if you are like me, buy a crust

Step Two: Slice about 7 med apples

Step Three: Mix apples in a big bowl with the following (I find hands work best)

1/2 cup Sugar

1 tsp Cinnamon

1/4 tsp Ground Nutmeg

1/4 tsp Salt

Put the apples mix in your pie crusts (in a pie plate of course!)

Step Four: Mix the topping, which is made of

3/4 cup packed Brown Sugar

3/4 cup Flour

1/2 tsp Ground Nutmeg

1/3 cup chilled butter cut into small pieces

Step Five: Cover entire pie with topping

Step Six: Bake at 400 for about 35 min until bubbly, brown, and the apples are tender

This is so good with Vanilla ice cream it might be dangerous.

Because I am such a dedicated employee, I came in on my day off to attend a party.

I am nothing if not committed.

Our parties are always pot luck, so I took the opportunity to make something that would still be warm when I got there and didn’t have to worry about storing it all day.

This is my mom’s famous recipe for Beau Monde Bread.

1 Long French Bread, sliced in 1″ slices, but don’t slice all the way through.

Swiss cheese slices cut in 1/2

Mix with 1/2 lb of softened butter:

2 Tbs Grated Onion (Literally take an onion to the cheese grater)

1 tsp Mustard

2 Tbs Lemon Juice

1 Tbs Poppy Seeds

1 tsp Beau Monde Seasoning

Spread Butter mixture on both side of each slice, being careful to not tear the bread apart.

Then put a slice of cheese (or 2) in between each slice of bread.

Spread any leftover butter on top.

Double wrap in foil and bake at 350 for about 30 minutes.

We had our first dinner for Cooking Group over the weekend and it was a hit!

Em’s Mini Meat loaves

1 Box of stuffing mix mixed with 1 cup HOT water

Add 1 lb ground beef and 1/4 lb bulk sausage.

Add a generous handful of chedder cheese.

Mix together.

Divide into quarters. Shape into loaf shape.

Indent top with a spoon. Spoon sauce (2 parts ketchup to 3 parts honey mustard) over top.

Bake 375 for about 15 minutes on a GREASED cookie sheet.

The sausage adds a ton of flavor as does the honey mustard sauce. I like cooking them like this because the whole outside gets kind of crispy, instead of just the top (when in a loaf pan). Also, the cooking time is cut way down.

Hubs was a fan too, which is a bonus!