LASAGNA VIA CHERI WITH ELISABETH

 She really just used what was around.

Hearts of Palm lasagna noodles

unsalted sauce and diced tomatoes from can and some freshly made.

low fat mozarella cheese, parmesian, cheddar cheese, little bit cottage cheese and two eggs for moisture

Traders Joes Salute sauce, onions, garlic powder, black pepper, celery, spinach and spring mix greens

ground turkey, Italian sausage mild (precooked)

Layered in the large glass pan:  meat sauce, noodles, other cheese, 

Noodles on top of the cheese

More meat sauce

More noodles

More cheese on top

Cooked it a 350 for half an hour

Added more parmesan grated.

Cooked it at 475 for ten minutes

Drained off some of the lighter sauce.

Serve in a bowl.

FENNEL FISH CHOWDER

 Ingredients

To help prevent the cream from curdling, warm it in the stove or microwave until it's just steaming before adding it to the pot. If you can't find pre-chopped mirepoix, use a combination of 1 cup chopped yellow onion plus 1/2 cup each chopped celery and chopped carrots.

1 Tbsp. unsalted butter

1 (10-oz.) container Hannaford Mirepoix

1 fennel bulb, fronds reserved for serving, bulb cored and chopped

Salt and pepper

4 cups seafood stock or low-sodium chicken broth

1/2 lb. gold potatoes, cut into 1/2" pieces

1 cup heavy cream, warmed

1 cup frozen peas

1 lb. skinless pollock or other firm white fish, cut into 1" pieces

+ Add to Shopping List

Directions

1. Melt butter in a Dutch oven or large pot over medium heat. Add mirepoix, fennel, and 1/2 teaspoon salt. Cook, stirring frequently, until softened but not browned, 8 to 10 minutes.

2. Increase heat to medium-high and add stock and potatoes. Bring to a simmer, then cover and cook until potatoes are just tender, about 10 minutes, adjusting heat as needed to maintain a gentle simmer.

3. Stir warmed cream, peas, and fish into pot and return to a gentle simmer. Cover and simmer until fish is opaque and cooked through, about 5 minutes.

4. Remove from heat and let sit, covered, 5 minutes. Season with salt and pepper to taste, then divide among bowls, sprinkle with reserved fennel fronds, and serve.

Source: Hannaford fresh Magazine, March-April 2023

CARROTS IN SAFRON BUTTER

 carrots with saffron butter - Search (bing.com)

SALMON PATTIES

 Low Carb Keto Salmon Patties Recipe (Salmon Cakes) | Wholesome Yum

POTATO GALLETES FROM

 mY cookbook  called "Eating Well rush Hour " cookbook.  Hardback, half inch thick.

I soaked thin sliced red potatoes for about forty minutes.  I used the mandolin.

 I chopped up some red peppers that needed cooking

I put them in the glass rectangular oven dish lined with parchment and sprayed with olive oil

Arranged them in pinswheels in rectangular oven dish.  

note: don't spray too early as the spray runs into a puddle on the parchment.

Sprinkled some California garlic, some black pepper on them and sprayed againwith olive oil.

I preheated the oven to 405.

/Recipe calls for 25-35 minutes; I baked a bit longer.

Much of them were nice and crisp.  Some parts were soft.  The whole dish was very tasty.

BAKED PORK CHOPS IN CREAM SOUP

Basically,  saute chopped onion and minced garlic in butter.  Add pork chops and brown on each side.  Add soup and cook in over at 350 .

Some said use 375 setting and use worchesteshire sauce.

At least 20 minutes in preheated oven.

Try making it in a cast iron pan, browning and going to the oven.  

Add half can of water to can of soup.

Cream of Mushroom Pork Chops | Southern Food and Fun

TOAD IN A HOLE EGGS AND SAUSAGE

 Spices have been added to this batter to give an extra punch – and the turmeric gives a lovely vibrancy to the dish.

Timings

Prep time: 15 minutes 

Cooking time: 30 minutes 

Serves

Six

Ingredients

• 4 tbsp vegetable oil
• 12 standard-size sausages of your choice, pierced with a fork
• 400g mushrooms, halved
• 1 tbsp coriander seeds, crushed lightly

For the batter

• 225g plain flour
• ½-1 tbsp chipotle chilli flakes
• 1 tbsp ground coriander
• 1 tsp ground turmeric
• 1 tsp salt
• 3 medium eggs
• 275ml whole milk
• 4 tbsp crispy fried onions

Method

1. Preheat the oven to 240C/220C fan/Gas 9.
2. Put the oil into a 20cm x 30cm roasting dish. Add the pierced sausages along with the mushrooms, give the dish a jiggle to cover everything with oil, then cook in the oven for about 15 minutes.
3. To make the batter, put the flour, chipotle chilli flakes, ground coriander, turmeric and salt into a bowl and whisk to combine. Make a well in the centre and add the eggs and milk, whisking thoroughly to avoid lumps, then stir in the crispy fried onions. If you like, you can make the batter beforehand to save time. You can even make it the day before, but it will thicken overnight, so add a couple of tablespoons of milk and whisk up again if necessary before baking.
4. Take the sausages out of the oven and throw in the crushed coriander seeds – you should hear them sizzle and pop, as the oil will be very hot. Pour the batter around the sausages and put the dish back into the oven for 25-30 minutes.
5. Eat the toad hot, with brown sauce or ketchup. Add a fried egg if you like. Any leftovers can be frozen, wrapped in parchment paper and foil, and can be reheated from frozen on a baking tray covered with foil.

Recipe from Time to Eat by Nadiya Hussain (Michael Joseph, £20). Order your copy from books.telegraph.co.uk