Back to School, CSA, and a Recipe for Rice-a-Roni from scratch

It is almost that time… Back to school for both the kiddos and myself.  In fact, as I write this, I am enjoying my last 2 days before I head back to college on Wednesday.  The kids have another few weeks, lucky ducks.  I am hoping to have a smooth transition this year though, since I will be taking classes while all 4 kids are in school.  Hard to believe my youngest will be starting Kindergarten.  Where has the time gone?

Since I will be starting school again here soon, I can’t promise very many posts but I will make an effort to post every week or two.  Between my 5 classes this semester, helping the kids with their homework, my normal wifely duties, and soccer this next month or so will be swamped.  Hopefully some time will open up once soccer is over in October.

Now for my CSA last week…. I did not get a picture 😦   What I did get was a bunch of basil, 4 more gigantic green peppers, 4 heirloom tomatoes, a bag of fingerling potatoes, a head of red lettuce, 1 Spanish onion, 1 red onion,1 large cucumber,  patty pan squash, and 8 peaches.

peaches

 

The peaches never even stood a chance.  My kids LOVE fruit, so any time we get some in our CSA its gone in a flash (not that I’m complaining).  The lettuce, red onion, and tomatoes got tossed into a salad we topped off with some of the Olive Garden salad dressing we got from Walmart (Soooo excited they bottled it and sell it now!!  I get to have the Olive Garden taste without worry of being cross contaminated!)  The rest I’m not sure what to do with…

Now for a recipe…  How about some Rice-a-Roni from scratch?!  I found a pin while surfing pinterest for the almost perfect recipe for me to use… After a few tweeks, this is what the end result is!!

Homemade Rice-a-Roni  (gluten free and reg) Serves 2

1 c rice (reg white rice, not the minute stuff)

1/4 lb of angel hair pasta broken into small pieces (I use Hodgson Mill gluten free angel hair pasta for mine)

2 T butter

1/8 t salt (more or less depending on your tastes)

1/8 t white pepper (more or less depending on your tastes- start with a pinch and go from there)

1/4 t paprika

1/4 t Italian seasoning

1 packet of Swanson chicken flavor boost

2 c Chicken broth (Make sure if you are making this gluten free that your broth is gluten free as well!!  Some are not!)

Directions:

1.  Place butter, rice, and pasta pieces in a medium skillet.  Cook on medium heat until rice and pasta start to brown a little.

2.  Add in all remaining ingredients, stirring to make sure they are mixed well.

3.  Put the lid on and cook on medium-low heat for about 20 minutes or until rice is cooked  through and there is no liquid remaining.

That’s it!!  Simple and good, and as a bonus you know what’s in it!!  No extra added chemicals or preservatives!!

Sometimes, if I am in a hurry, I will mix up a big bunch of this and prepackage it for days I am in a hurry.  Just mix together the rice and pasta, place in a Ziploc bag with a smaller bag with the spices, and add the wet ingredients when you go to make it.

Easy peasy and so much better for you!!

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Lasagna~ a recipe for all that spaghetti sauce

Now that you know how to make some kick butt spaghetti sauce that could feed an army, lets get to some recipes that make use of it all.  First up …. Lasagna!!

After experimenting for a while to try one that everybody loved, I finally think I found it.  My husband took a pan of it to work to celebrate their last day before going on a 2 week “vacation”, and one guy had 6 pieces!!  I could barely finish off 1 piece!!  I think that means this recipe is a winner. So on to the good stuff….

lasagna

Lasagna (makes 2 pans)

24 lasagna noodles ( I made one pan with gluten free noodles and one with reg. noodles)

1 lb hamburger

1 lb Italian sausage (bulk)

homemade spaghetti sauce (I used 2/3 of the bulk kind I made in my other post)

3 eggs

chopped parsley (roughly half a bunch you get from the store)

1 1/2 c parmesan cheese

7 c mozzarella cheese

1 large container ricotta cheese

1 small container cottage cheese

Preheat oven to 425*F.

In a large pot, cook lasagna noodles according to the package.  Drain and set aside.

While the noodles are cooking, in a large pan, brown the hamburger and Italian sausage.  Set aside.

In a large bowl, scramble the eggs and add in the chopped parsley.  Mix in the ricotta, cottage, parmesan, and mozzarella cheeses until well blended.

Now you are ready to assemble.  Starting with a large baking dish (I use a 9×13″) spread a small amount of sauce in the bottom of the dish.  Lay down 3 pieces of lasagna. Top with hamburger/sausage mixture, sauce, and cheese mixture.  Repeat until all of the noodles are used.  Top the top noodles with sauce and cover pan with aluminum foil.

*Remember this makes TWO pans worth of lasagna*  So don’t try to squeeze all the ingredients into one pan 😉

Bake the lasagna at 425*F for roughly an hour to an hour and a half, or cooked all the way through ( the cheese deep in the middle is melted).

It seems like a pretty long process but it’s not really.   And you get two pans worth instead of just one.  If you don’t need two pans of lasagna right away, you could always freeze the other one for a quick dinner when you don’t want to cook.  Just pop it in the oven and let it cook away.  No prep and no fuss, and waaayyyy tastier than the frozen ones you buy at the store!!

I hope you enjoy it, and feel free to share this post or any others with your friends, fellow bloggers, facebook family, and more!  I’d really like to get some suggestions for meals and more.  Don’t forget to “like” my page on facebook too!!