shirrred eggs

Ingredients
1 tablespoon butter
chz
6 large eggs
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
2 tablespoons whipping cream
Preparation
Preheat oven to 350°.

Coat each of 6 (6-ounce) ramekins or custard cups with 1/2 teaspoon butter and sprinkle chz. Break 1 egg into each prepared ramekin. Sprinkle eggs evenly with pepper and salt; spoon 1 teaspoon cream over each egg. add chz. Place ramekins in a 13 x 9-inch baking dish; add hot water to pan to a depth of 1 1/4 inches. Bake at 350° for 25 minutes or until eggs are set.

lasagna recipe to try

Chunky Cheesy Lasagna
Serves 10

10 dry lasagna noodles (not no boil)
1 28-ounce can crushed tomatoes
1 1/2 teaspoon sugar
2 onions--diced
1 small eggplant, zucchini, or summer squash--diced
2 red bell pepper--diced
1 package baby bella mushrooms or portabella mushrooms--diced
1 cup ricotta cheese
1/2 cup cottage cheese
2-3 cups shredded cheese (we prefer a blend of mozzarella, provolone, romano, and asiago)
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried basil
1 teaspoon dried thyme
1/8 cup of water or chicken broth
Preheat oven to 400 degrees.
Mix all the chopped vegetables together in a large bowl and combine with all the spices. Taste a piece of eggplant or mushroom and adjust the spices if necessary--the mix should actually taste a bit too salty at this point.
Combine ricotta and cottage cheese together in a small bowl.
In a 9x13 casserole dish or baking pan, spread a light layer of crushed tomatoes and sprinkle 1/2 teaspoon of the sugar over the top. Arrange a layer of five noodles--you may have to break the last one a bit to make it fit into the rectangle. Spread half of the ricotta-cottage cheese mixture over the noodles. Then layer on half of the veggies and half of the meat. Finally layer on about one cup of cheese and half the can of crushed tomatoes. Sprinkle one teaspoon of sugar over the tomatoes. Repeat with another layer, reserving a bit of cheese for the topping.
Swish the water or chicken broth in the empty can of tomatoes and dribble evenly over the top of the lasagna.
Cover the lasagna with a double layer of tinfoil and bake for one hour. After an hour, check to see how done the noodles are and the onions are by poking with a toothpick or skewer and spooning out one of the onions. Re-cover and continue checking every 15 minutes until the onions taste just a bit under done. Uncover the lasagna and top with the reserved cheese. Bake uncovered for another 10-15 minutes or until the cheese is completely melted and a bit brown.

from apt therapy

smithz

aw jeez

rice bees

woahh

like

cut it out!

Moleskine notebook by Tord Boontje

wood and good

I'm growing to like the idea of wooden cupboards and drawers and a stone countertop. BOBW!

horse house

Wine Glass rec from the folks at Tastings in WSJ


Spiegelau "Vino Grande" Burgundy glasses (six for $52.95 at wineenthusiast.com

living room lumbago

Wall Color: RL Home, Dovecoat.



via apt therapy

rustico continued

The wall color is Deep River by Benjamin Moore (I used their zero-VOC Natura paint, which is awesome).

on the importance of seeing trees outside of windows

nice chillax living room

via http://trickmybrick.blogspot.com/

cement factory

apartment therapy

rainbow haven

wall idea

crispy crit

Crispy Roasted Kale


Photo By: Robby
Cooks' Rating:
Current rating: 4.0/512345
Tags: healthy snack, roasted, savory
A great snack or savory garnish for salads, soups or pasta.
Makes 2-3 Cups

1 bunch Curly Kale
1.5 tablespoons Olive oil
.5 teaspoons Kosher or Coarse Sea Salt
Set oven to 450 degrees.
Remove stems from kale and tear into large pieces. Rinse thoroughly and spin in salad spinner or pat dry.
Toss kale is olive oil. Spread out evenly on sheet pan and bake, checking often, until crispy. 8-12 mins.
Sprinkle with salt, let cool and enjoy. Can be served as a snack or sprinkled over salads, soups or pasta for a savory garnish.

paint shelf

greens for dinner

Linguini with Breadcrumbs and Kale

1/2 pound linguini
2 cloves garlic, minced
2 slices, day old bread, cubed
1/2 cup olive oil
1/2 bunch kale, chopped
1/4 cup parmesan cheese
salt & pepper

Boil pasta according to the package in salted pot.
Process bread in a food processor until it’s about the consistency of coarse cornmeal.
Heat ¼ c. oil in a frying pan and add the breadcrumbs. Once the breadcrumbs are slightly toasted and golden brown, add the garlic and continue to stir until well toasted.
Add the kale to the frying pan with a little bit of the pasta water and sauté quickly.
Toss the oil mixture with the drained pasta and add salt & pepper to taste. Add the rest of the oil as needed. Mix in parmesan and serve.

shoe glue

wall idea

paris in pink

Lanterns in garden