THis is what we had for dinner last night along with a can of “no salt added” corn.

1lb lean ground beef
4 cups tomato sauce
1 tsp minced, fresh garlic
Herbs to taste such as: Oregano, Parsley, Thyme
weight watchers shredded cheese, about 8 ounces
part skim ricotta cheese
1 box whole wheat lasagna noodles

I browned the ground beef, drained the grease, added the tomato sauce and garlic and herbs. In a 8×11 (or similar sized) baking pan layer starting with tomato sauce/beef mixture, then uncooked noodles, then tomato sauce/beef mixture then spread some ricotta (I just took fractions of spoonfulls and distributed them evenly) and then sprinkle one half of the weight watchers cheese. Do more layers starting with the noodles until the last noodle layer. On top of the last noodle layer place sauce and weight watchers cheese (no ricotta).

Bake in a 350 degree oven for 45 – 55 minutes.

Eat.

I have no idea of the calorie count or anything else, I just know it’s healthier than the way I used to make lasagna, and still pretty tasty.

Fresh tomato and cucumber salad

1/2 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/4 teaspoon lite salt
3-4 cloves garlic, minced
10 fresh basil leaves (fresh today from my garden)
5 fresh oregano leaves (fresh today from my garden)
3 small fresh cucumbers (fresh today from my garden)
A dozen cherry tomatoes (fresh today from my garden)

Mince garlic. Let garlic stand in balsamic and wine vinegars for 10 minutes (this takes the “edge” off).

Wash basil and oregano leaves. Roll up leaves and slice into little strips (chiffonade). Chop and add to your olive oil and allow to stand in oil while garlic marinates.

Wash cucumbers and tomatoes. Peel cucumbers, leaving a little peel. Slice cucumbers into 1/4 inch cubes.

Slice tomatoes into halves or quarters, being careful not to crush and lose juice.

Place tomatoes and cucumbers in salad bowl and sprinkle with salt. (most recipes I saw that I cannibalized into this recipe asked for 1/2 tsp salt, i reduced it to 1/4 tsp and used lite salt)

Combine olive oil with vinegars, whisking together well. Use to dress tomatoes and cucumbers. Refrigerate for at least 1/2 hour. (I saw one recipe that said to eat this salad at room temperature, but I decided to go with a little refrigeration time to let the flavors blend a little)

though I might not be home when she arrives, and as she needs to be signed for, I may not get her until next week.

Who is Madam? Madam is a painting that was my mothers. She was painted in the 1800′s by a French artist named A. Dubois. What the A stands for, mom never did find out. Madam is a middle aged woman, sitting in a chair. She is sitting sideways, but her head is turned and she is looking straight out of the picture. Her eyes follow you wherever you go. She has a book on her lap with her hand resting on it… i think the book is the Bible, but I don’t remember if it it says that on it, or it’s just what I’ve always assumed. Madam is not a beautiful woman. She is a bit on the heavy side, has dark hair and is wearing a fur lined, dark blue dress and a complicated hat.

Mom always said she bought Madam at a garage sale for $100. She liked to share her suspicion that Madam had been stolen from somewhere in Europe during WWII and that someday some family would claim her. Growing up, Madam was always on a wall somewhere, staring out at me. Though I don’t know if it was ‘always’ as I’m not sure when exactly Mom bought Madam.

Madam is a bit worn out. She is oil on canvas stretched over a frame. Some of the nails (or tacks) holding her to this frame always looked loose to me. She has one major tear in her, that I recall as being about 2 inches wide. There are several little nicks and dents elsewhere on the painting as well.

My mother passed away the day before Thanksgiving, 2008. In her will, she wanted me to have Madam. For many months my Aunt who is the executor of my mothers estate tried to find a buyer for Madam as I had told her to just sell Madam and give the money to my brother who is Moms main beneficiary. Eventually my aunt implied that she was just going to let a local auction house auction her off. I knew that Madam would only get a fraction of what she was worth in those circumstances, so I told my aunt to just ship Madam to me instead.

UPS called me with an automated message last night telling me to expect a package today. Madam is on her way here to South Carolina all the way from Alaska. Not the longest trip she has made in her life, as she came from Europe to Alaska to begin with, by an unknown route with who knows how many stops in between.

I have mixed feelings about Madam. She was part of my growing up. She was kinda creepy to tell the truth, but had a mildly mysterious story behind her, so she was also kind of neat.

And now she will be mine.

I can’t imagine ever hanging her on my wall. Ideally, I will do some research, make some calls, and get her sold for a reasonable amount to someone who takes a fancy to her and her mystery. It’s possible that this will take many years. I might not even be able to sell her as is. Perhaps some day whoever inherits my old junk will end up with her.

It seems a strange, almost sad legacy for a painting of a woman who probably was a real life flesh and blood human being back in the 1800′s that has no tie to me other than the fact that somehow a portrait of her ended up in a garage sale in Alaska.

I don’t remember how I first was introduced to kimchi, but I do love it so. I was never a big fan of cooked cabbage as a kid, and while kimchi is not cooked (more pickled/fermented) it has a similar texture. It is hot and spicey and I used to eat it all the time. Somehow I had the thought to have kimchi again and I found some recipes, adapted them to what I had on hand in the kitchen, and made a batch. I’m just putting it in the jars right now, I’ll be sure to post how it turns out!

2 1/2 pounds napa cabbage
1/2 cup kosher salt
2 cups water, optional
a walnut-sized knob of ginger, grated or minced
4 cloves garlic, minced
1 bunch scallions, minced
2 tablespoons red (hot) chili pepper powder
2 tablespoons sugar
3 jalapeños, minced fine

a (non-reactive) glass or plastic bowl
3 1-pint glass canning jars
plastic wrap
rubber bands

Wash the cabbage, then chop it coarsely into about 1 – 2 inch pieces. Toss it in a a (non-reactive) glass or plastic bowl with the salt and let it sit overnight, if you add water be sure to toss the cabbage a few times while it sits. Also put a plate with a weight on it to submerge the cabbage in salt water.

Drain the water off the cabbage and rinse it very well to remove the excess salt.

In a large glass or plastic bowl (don’t use metal), mix together the ginger, red chili pepper powder, sugar, and jalapeños, and then add the well-drained cabbage. Toss the ingredients thoroughly to coat the vegetables. Save the juice that accumulates in the bottom of the bowl.

Pack the mixture tightly in sterile glass jars and cover with the juice. Add water if necessary to acheive 3/4-inch headroom. Cover the tops of the jars with plastic wrap, secured with a rubber band. Keep the kimchi in the refrigerator for 3 days before eating.

I didn’t want to have the same old burritos so I made a ‘Mexican lasagna’ for dinner tonight.

1 can reduced salt petite diced tomatoes
1 can tomato sauce
1 bell pepper (processed in food processor)
1 medium sweet onion (processed in food processor)
1 tsp fresh garlic, minced
1 jalapeno, I used my home canned/grown peppers, (processed in food processor)
10 whole wheat burrito wrappers
1 cup low fat ricotta cheese
1/4 cup egg replacement
1 tsp cilantro
1 tsp cumin
1 tsp parsley
1 lb lean ground beef
1 package taco seasonings
1 1/2 cups low fat shredded cheese

Combine tomatoes, tomato sauce, bell peppers, onion, garlic and garlic in a bowl. Mix. Add salt (though I didn’t use any salt).

Mix ricotta, egg and parsley in small bowl.

Crumble fry hamburger and mix in taco seasonings.

Slice burrito wrappers into strips, about 1 1/2 inches wide.

Put a layer of tomato mixture in 12×9 baking dish. Then a layer of burrito strips. Spread a layer of ricotta cheese on burrito strips. Then half the ground beef and 1/3 of the shredded cheese. top with tomato mixture, burrito strips, ricotta cheese, beef, cheese (repeat layer). then put one last layer of tomato mixture and rest of shredded cheese.

Bake in 375 degree oven for 30 minutes.

Eat it and love it.

Kirk ate it even though he ALMOST complained about the jalapenos being too hot. ;)

Tonight, I will be doing something that I have discovered that I love a lot. Making salsa.

As a kid growing up in Alaska, fresh fruit and vegetables were limited to the basics. Not because there was a limit to what was available, but because the budget was limited. So, fruit-wise all I remember having as a kid are apples, oranges and bananas. Once in a rare while we would get grapes and maybe a few pears, but not ofter. Rarely enough in fact, that for years I didn’t like grapes or pears. In fact, as a bit of side trivia, last week, for the first time in my life, i bit into a fresh peach. I had never done this before, as I was introduced to peaches late in my youth, and thought biting into something fuzzy was creepy. Vegetables were peas and carrots, lettuce, celery, and if mom could sneak it into our food, onions. I don’t think a single one of Mom’s kids had a taste for onions until adulthood. Tomatoes and green peppers were even less loved.

But now, I can’t get enough salsa. Home made salsa, with, when available, home grown vegetables. My recipe is always quite simple:

3 or so large tomatoes
1 or 2 bell peppers, depending on size
1 large vidalia onion (I’ve used shallots instead before with tasty results)
1 or 2 jalapenos
as much cilantro as I feel like that day (I really need to grow some fresh sometime soon)
2 or 3 garlic cloves

Simply chop everything up and mix it together (mince the garlic). Sometimes I’ll put in some low salt tomato sauce, about a cup.

The last time I made salsa, a woman at work had brought in some monstrous cucumbers, and I had brought some home, wondering what to do with them. I ended up chopping them up and mixing them in with the salsa I had made the night before. It was pretty tasty, the cool cukes with the zesty, medium hot salsa. Mmmm Mmmmm!

But still, I found myself eating too many tortilla chips with the salsa. So, tonight, I am going to slice up the cukes and using them as chips.

I’ll post again and tell myself (since I am my main, maybe only audience) how good/bad/indifferent it turned out.

I hope to start blogging more. I used to love to write, I don’t see why I shouldn’t enjoy it again.

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