The biggest surprise for most who have known me for a long time is my recent peregrination into cooking. Every time I cook something my parents remember a time when helping in the kitchen, I would always follow the microwave directions if at all possible. In college the closest thing I did to cook was warm up grilled cheese on the stove. But one of the many shining influences of my lovely girlfriend was a gradual interest in the edible arts. (Now that I think about it, jealousy of Bryan’s early culinary successes may have had an influence too.)
The real catalyst for me was the George Foreman Grill. I started making sliders on one I inherited and they were awesome. And easy! I still make them almost weekly, always with Hawaiian bread rolls for the buns. I finally upgraded to a big boy grill (thanks Shultz!) for the aforementioned Oscar party I hosted and have many ideas for it’s future use.
Naomi and I, in an effort to cook more often (we eat out quite often,) have decided to try a new dish every week. We shall see if this translates to a weekly food post. This week’s dish was “Easy skillet lasagna.”
You sautee some onions, brown 2 lbs ground meat, add salt, pepper (lots in my case), and oregano, and add 2 cans of tomato sauce and 1.5 cups water. After bringing that to a boil you add spiral egg noodles. After the noodles are cooked through, you mix some Parmesan cheese with a cup of ricotta cheese, and spoon that onto the top in about 4 blobs. Then sprinkle the top with mozzarella and simmer for 5 minutes or so.
It turned out pretty good, and most importantly tasted like lasagna. And no agonizing wait times while your dinner bakes.