It’s the calm before the big storm- Hurricane Sandy is headed our way! I’m sure you’re all sick of hearing about it at this point. I feel like I should have done more to prepare. My balcony is cleared off- there is plenty of food and water in my kitchen- I have candles- I guess I’m covered?
Today was pretty ominous feeling outside. It was been dark, overcast, and chilly. It was a day for…
>> Brunch nearby at Ulah Bistro <<
Will and I had never been before- cross off another new restaurant for the 2012 Bucket List!
Coffee coffee coffee.
I loved the feel of the place- it was very comfortable and cozy. Everyone who walked in the door had something football related on. My kind of destination (The Patriots totally won today by the way- YES).
Will ordered the challah french toast (I tried it- delicious).
My meal was a ham, peppers, and red onion omelette with home fries. Guys- if you go to this place for brunch, make sure you get the homefries. They could not have been more perfect. Potatoey and soft on the inside- crispy and well seasoned on the outside. I highly recommend Ulah Bistro. We’re looking forward to going back.
>> A much needed phone call home to catch up with my family- and of course talk about the impending storm <<
>> Reading (love Giada. I also read some more of Ellen’s book) <<
>> Preparing food for the week per usual <<
Spaghetti squash is on the menu for this week!
Made a tomato sauce and cooked up some sausages.
Cut and prepped lots of veggies to have lots of easy access healthy food for the week!
Will made sure to lower the temp of the fridge just in case we do lose power from the storm.
>> Leftover lasagna from last night’s dinner for a late lunch <<
Yes- last night I made a no-noodle lasagna! I used a lasagna recipe from the blog, Dashing Dish. I improvised on her recipe a bit based on what I had in my kitchen.
Here are the ingredients I used:
- For the noodles:
- 1 eggplant (cut lengthwise into 1/8 inch strips)
- For the meat sauce:
- 1/2 lb. ground beef (I usually don’t buy ground beef but the store’s ground turkey selection was lacking this week)
- 1/2 cup chopped onion
- 1 cup frozen broccoli
- 1 cup fresh cauliflower
- 1 cup frozen spinach
- 1 jar of spaghetti sauce
- 1 tbs. garlic powder
- 1 tbs. italian seasoning
- Salt and pepper
- For the cheese layer:
- 8 oz. part skim ricotta cheese
- 1/4 cup shredded parmesan cheese
- 1/3 cup mozzarella cheese
First step was to preheat the oven to 425 degrees.
I salted my eggplant to remove bitterness and excess water.
Then per the recipe, I baked the eggplant slices for 5 min. on each side. Then these were set aside for later lasagna assembling and the oven temp was lowered to 375 degrees.
Next step was to brown the ground beef and then mix in all the other meat sauce ingredients.
The cheese mixture was stirred together next- you mix the parmesan and the ricotta (save the mozzarella for the top of the lasagna!)
Finally it was time to put the layers together! I sprayed my baking dish and started with a layer of the meat sauce. Next layer was the eggplant slices- next layer was the cheese mixture. Layering continued till the top of the pan was reached.
Then I topped it with mozzarella cheese!
I covered this with foil and baked for 1 hour at 375 degrees. When this was done, it was put back in the oven sans foil and broiled for ten more minutes.
My Italian soul was so pleased. I love lasagna. And it was great to have so much leftover (for an easy late lunch today!)
>> Cookies made by Will’s Dad <<
It may not look special- but Will’s Dad sent him these cookies he makes and they’re SO GOOD. I remember them distinctly from last year. I’m pumped he sent him them this year (especially because I live with Will now he he).
>> Wearing slippers and being cozy <<
My sister got these for me for Christmas last year and there are some days where I don’t know what I’d do without them. Nothing keeps my feet warmer!
>> Gingered Pumpkin Soup and Grilled Cheese <<
The soup came from an easy recipe from the blog Eat Yourself Skinny.
All you gotta do is melt 1 tbsp. of butter in a saucepan over medium heat. Then stir in 2 cans of pumpkin, 28 oz. of low-sodium chicken broth, 1/2 cup of skim milk, 1/4 cup real maple syrup, and 1/4 tsp. ground ginger.
Bring this combo to a boil- season with salt and pepper- serve!
It’s only 85 calories for a cup of this warm deliciousness. Will and I ate ours with grilled cheeses. Mmmmm.
>> Food Network’s Halloween Wars <<
Again I admit– Will and I are Food Network junkies. Obsessed. It’s kind of our favorite way to end our Sunday night cuddled on the couch.
All there is to do now is wait and see what Sandy brings. I’ll be at home keeping my eye on her shenanigans tomorrow (work is already closed- wahoo!)
I’ll keep you all updated on this crazy freak storm- stay safe everybody xoxo