Vegetarian Verde Chili

Vegetarian Verde Chili

My posts have a tendency to alienate vegetarians and vegans, which I apologize for, and I am working on changing the recipes I will be writing this summer. Some will have meat, some will not. My goal is to prep and cook the comfort foods I love but reducing calories, reducing fat, and portions (for singles and couples, but with the capability to serve up to six or more people). And, as I age, my body "tells" me when I have had enough meat, and this dish is one of those where it was time to go meat free.  

This verde chili is vegan, for the most part, except for the cheese I'd topped my servings with. Otherwise, all of the ingredients were non-dairy, non-meat. 

You can make your own vegan salsa verde by roasting onion, Anaheim green chiles, garlic, halved limes, tomatillos and serrano or pasilla chiles and blend them in a food processor, or, to save time, unless you have the time, simply purchase a couple of large bottles of your favorite salsa verde. I like mine tangy, so I add lime juice and fresh cilantro to the salsa I purchase. I have made my own fresh salsa verde; please scan the blog posts.  Thanks!

Now, the best part of this recipe, other than the eating, is how easy it is to prepare!*  Let's get started, shall we?

Ingredients

1 large onion, finely chopped

2-3 cloves garlic, grated or finely chopped

1 16-ounce can corn kernel in water

2 cans rinsed red kidney beans

1-2 cans rinsed black beans

2  4-ounce cans fire roasted, diced green chiles

zest of one lime and the juice of two limes

2 large bottles of salsa verde

2 fresh lime leaves (optional)

1/4 cup chopped cilantro leaves

*fresh thyme and/or oregano for garnish or cooking

3 tablespoons grape seed oil

1/4 cup mirin

Spices

1 tablespoon smoked sweet paprika

1 tablespoon fresh or dried thyme leaves

1 teaspoon fresh or dried oregano

1 rounded tablespoon cumin seed or powder

1 teaspoon salt and pepper

1/2 teaspoon crushed red pepper flakes

1 tablespoon chile molido (ground chile)

1 teaspoon ground coriander seed

Note:  I have no idea what has happened to the next four photos. They seem to have disappeared and I do not know why. To view them, please go to my In-House Cook FB page. They are all there.  Thank you, and so sorry for the inconvenience! I will investigate this.   Martin/In-House Cook

Rinse the beans and corn. 

Now for the hard part.  Ready?  It is very complicated, so please pay close attention. In fear of pain and sharp objects, please know that I am just joking. 

Add the grape seed oil to a large pot over medium-high heat.  When the oil ripples, add the onion and a pinch of salt.  Saute the onion about three minutes and add the garlic. Saute three minutes and add the diced green chiles. Stir to mix well. Add the beans and corn, the lime zest and juice, mirin, chopped cilantro and add the two jars of salsa verde.  Stir thoroughly.  As the mixture comes to a boil, add all of the spices and incorporate well. Stir thoroughly and reduce the heat to low. 

Stir in all the spices and zest and juice well. 

Reduce the heat to low and simmer for thirty minutes to two hours. 

You could also put everything into a slow cooker and turn it on low for eight-to-ten hours without sauteing anything. How easy is That?

I prefer the interactive cooking process and monitoring and tasting all along the way, but if you are a busy person or parent, this is a perfect meal to throw in the slow cooker, head off to work or whatever important things you do and serve to your family at the end of the day. It is also perfect for pot luck, as everyone will be able to partake of it. You will be the star of the show!

I serve my chili in a bowl and this chili, being chunky, I included a folded flour tortilla to use as a scoop, but you could certainly use chips or simply, a spoon. I topped mine with finely shredded Oaxaca cheese (very tedious to finely shred Oaxaca) 😀 and a fresh sprig of oregano to tie in the verde theme. 

I hope you enjoy this recipe and its delicious simplicity!  If you make it, please let me know what you think!  Gracias!

As always, Thank You for your time and consideration!  I am grateful for your readership and for viewing. 

Now, Go Cook For Someone You Love!!!

~Martin

In-House Cook

Keeping up on things....

Hello My Friends!  Since my return, I have striven  diligently to keep up on things, here, on my site.  That includes keeping an eye on the ads "AdSense" posts on my site.  They are random ads, and while some I find okay, there are some that I absolutely do not.  I have some control over the ads that get posted, but the algorithm sometimes hiccups and posts ads I do not approve.  Please know that I will deliberately check the ads daily and remove and report those that I find offensive or inappropriate to my site.  

Thank You for your patience with this and please enjoy to those ads you do find fun and appropriate!

Respectfully, 

Martin Phillips

In-House Cook

Pantry Chicken Tikka Masala

Chicken Tikka Masala

It's Wednesday.  Payday is Friday. Or Saturday, help! You cannot go to the grocery store until payday, and all you have in your freezer is chicken breasts, and in your pantry, canned sliced tomatoes and rice, and in the frig, scallions and cilantro.  What do you do? Pantry Tikka Masala, of course!

This is a good time to talk about stocking up your spices and pantry with items for times just like this. Single people will understand this situation, but I suspect families of teachers and state employees will, too. I keep my pantry stocked with diced tomatoes, sliced tomatoes and tomato puree at all times.  I keep spaghetti, ramen, quinoa, couscous and rice in my pantry, as well.  As for spices, I keep a base of dried spices, such as smoked paprika, Turmeric, thyme, rosemary, oregano, cumin seed and powder, granulated garlic and onion, clove, star anise, chile molido and other ground chiles as well as dried chile pods. I also keep saffron*, ground ginger, herbs de provence, red pepper flakes, Chinese 5 Spice, Allspice, cardamom, Moroccan spice, Caribbean spice, cinnamon and more. In addition, because I love Middle Eastern spices, I also keep on hand a bag of spices and leaves which I can grind myself into Garam Masala. I also go to my neighborhood Pakistani store and buy a variety of prepacked spice mixes, such as Chappli, Tikka and Curry. 

Back to my pantry Chicken Tikka Masala.  While you can purchase jarred Tikka Masala sauce, which I have used previously, I had only the spices on hand. I also did not have yogurt, a staple in Indian and Pakistani cuisine, so I went without. You can use buttermilk as a substitute for yogurt, if you have that, to marinate the chicken breasts before cooking. 

With that, whew! i seasoned the three chicken breasts with the Tikka spice mixture and a little extra oregano (my favorite secret ingredient) top and bottom and all around, and allowed it to sit for several minutes uncovered. 

Prep the following for slow cooking: 

1 large onion, chopped into crescents

3 cloves garlic, sliced + 1, chopped

few fresh sprigs of cilantro, chopped + garnish

16 ounces chicken stock or water (2 cups)

+2 cups of chicken stock

2 tablespoons white balsamic vinegar

Extra Virgin Olive Oil

1- 1.5 cups Basamati rice, or your favorite rice

1 14.5-ounce can of chopped tomatoes

Spices: Tikka spice mix, fenugreek leaves, Turmeric, ground ginger, All spice, Moroccan spices, *saffron (for the rice)red pepper flakes, a teaspoon of each, except a rounded teaspoon of the ground ginger. 

I purposefully have not included salt and pepper because the Tikka spice mix has plenty of sodium. 

In a large pot, add three tablespoons of extra virgin olive oil over medium-high heat. When the oil ripples, add the three chicken breasts. Sear about three solid minutes per side without turning; have the hood fan on high, because, as the spices heat up, it will let off a lovely and powerful aroma. If you are not used to it, it may take you aback. After the six minutes of searing, remove the chicken and set it aside.....

Meanwhile, in a high-sided sauce pan, add a round drizzle of extra virgin olive oil over medium-high heat.  When the oil ripples, add a tab of butter and add 1 - 1.5 cups of rice and one diced garlic clove.  Sautee the rice until coated with the oil and butter mixture and the garlic has blossomed in aroma while toasting the rice.  Next, add a pinch of saffron (see above) and the chicken stock. Stir while the stock comes to a boil. Reduce the heat and simmer for thirty minutes (for one cup of Basamati rice). 

When just about done, remove from the heat. No need to cover. 

Saffron scented rice with my secret ingredient: dried oregano. 

Now for the easy part! In the large pot in which I'd seared the chicken, heat off, add another round of extra virgin olive oil.  Place the large onion crescents on the bottom and place the chicken breasts atop those. Add the garlic atop the chicken, the rice atop that, add the tomatoes atop that, and add the balsamic and two cups chicken stock, plus one full cup of water. Stir in the ingredients thoroughly, without disturbing the chicken breasts.  Some of the onion will invariably float to the top. 

*Note, I'd added some Mexican scallions to the mix. The larger onion remains at the bottom under the chicken. 

Add the remaining spices, ginger, allspice, oregano leaves, fenugreek leaves, 2 tablespoons Tikka spices, granulated onion, Turmeric, salt and pepper. 

Once the fluids have been added, bring the mixture to a boil. Reduce the heat to low and simmer, covered, for two hours, uncovered for thirty minutes afterward. Remove from the heat after the last thirty minutes, uncovered, to meld. After several minutes, use two forks to shred the chicken in the mix, or, remove the breasts to shred. The chicken may fall apart, however, so you may not even get it out of the pot.  😀  There will be some loose liquid in the pot and I certainly did not mind it.  It added condensed flavor to the meal. 

Just to ward off comments about the rice, normally the mixture would be served over rice.  But this was a pantry meal and I included the rice in the pot and I am so glad I did.  The rice added texture and the saffron flavor was a true gift to the dish. I had messaged a friend from India who told me to take a chance and add the rice to the pot.  The risk was so worth it!  Thank You, Mr. K!!!!!!

I served the pantry Chicken Tikka Masala in a bowl garnished with fresh cilantro. The aromas are like incense and the flavors, heavenly. If you love spices and a little heat, this dish is truly for you! With three chicken breasts or a package of thighs (see a future recipe for thighs), this full recipe easily serves six people heartily. Great for leftovers! Serve with Naan or even stuff a pita!  Be creative and make it your own!  

As always, Thank You for your time and consideration and viewership!  Your being here means a great deal to me!  I hope you enjoyed this dish, and please know, it is not nearly as complicated as I make it seem. The prep and cooking prior to the low and slow cooking is only a few minutes. You could certainly prep this a day ahead of time and use a slow-cooker the next day. I hope you make this and let me know what you think!  Thanks!

Now, Go Cook For Someone You Love!  

~Martin

In-House Cook

Chicken and Penne Salad

Chicken and Penne 

I made this dish in March during my spring break, and was motivated to make it while editing and rewriting the last sixth grade cookbook I'd be publishing, as I am changing grade levels for the next school year.  New challenges, new experiences and all of that was buzzing through my mind when I created this dish.  I needed comfort food.  On top of that, this dish was easy to prep and cook and I realized, it can serve up to six people if you use a whole pound of pasta, but you could make it for two or even one person with little to no leftovers; the possibilities for it are boundless! And the good thing?  It is loaded with flavors for a primarily sauceless pasta.  Let me tell you how I made this. 

Ingredients

1 pound Penne, or, your favorite pasta 

6 leaves basil, rolled and sliced chiffonade

Few sprigs fresh flat-leaf Italian Parsley, chopped

1 pint cherry or grape tomatoes, halved

2 cloves garlic, grated or finely chopped

1 shallot, finely chopped

3 tablespoons grape seed oil or olive oil

3 tabs butter

1/3 cup fresh finely grated Parmesan

Chicken Thigh Marinade

1 baking pan lined with foil

In a large bowl:

1/4 cup grape seed oil

1 teaspoon dried oregano

3 cloves garlic, sliced into discs

1 small shallot, freshly grated or finely chopped

3 tablespoons white balsamic vinegar

salt and pepper

*2-6 boneless skinless chicken thighs*

*1/4 cup pancetta, sauteed crispy*

Whisk all of the ingredients in the large bowl together thoroughly. Pour half into the baking pan. Add the boneless skinless chicken thighs. Drizzle the other half atop the thighs. Marinate for thirty minutes or more, if possible, in the refrigerator.  Remove twenty minutes prior to cooking. 

Next, I brought 4 quarts of liberally salted water to a roiling boil while grilling (on an indoor grill plate) the chicken thighs, open side down first, in three tablespoons of rippling grape seed oil. Once there is a bit of caramelization on the thighs, finish them on lower heat so they will be tender and very moist in the interior. Nobody likes dried up chicken thighs. 😁

Set the chicken aside on a cutting board to rest a few minutes when done. While the poultry is resting, stir up the penne pasta to make sure it is not sticking to the bottom of the pot. Cook until just after al dente, about two minutes after the box directs you. Save a half coffee cup or measuring cup of the starchy pasta water and set it aside. 

Turn off the heat to the pot and strain the pasta into a colander. Add the butter to the pot and melt. Add the tomatoes, shallot, crispy pancetta, garlic and 2/3 of the herbs to the pot and pour the hot, wet pasta atop that. Add the reserved pasta water.  Use a wooden spoon and stir to mix the ingredients thoroughly. You want the butter to coat the pasta.  What flavor!  The hot pasta will cook the tomatoes and wilt the herbs to deliver their flavor. Delicioso!

While the flavors marry in the pot off of the heat, use a sharp culinary knife and slice the chicken thighs horizontally. 

To plate, simply add a healthy row of pasta across a serving platter and top with the chicken slices.  Garnish with the rest of the herbs and the grated Parmesan cheese.  Serve either family style, as I just mentioned or, per person plating. Whatever your family likes!

Buon Appetito!  

Remember, this plate shows only a fraction of what was left over.  If you are having company over, this will serve six hungry or "Hangry" people! Throw in a little garlic bread or focaccia and you have it made!

You can also cut the recipe in half to serve two hungry people!!!!

As always, Thank You, Grazi! for your time and viewership.  I truly appreciate You All!  

Now, Please Go Cook For Someone You Love!!!  

~Martin

In-House Cook

Hoisin Pork Shoulder Steak and Noodle Stir Fry

Hoisin Pork Shoulder Steak & Noodle Stir Fry

Hello Friends!  It has been quite a while since I have blogged a recipe.  I had to take time away from blogging and devoting quality time to cooking for a few months.  Painful as it has been to be away, I have not stopped cooking some great meals occasionally!  This meal, for example, just came to me based on what I had fresh in the frig and also in the freezer. This meal is full of flavors of Asia my way, and incorporates inexpensive ingredients and meat. Let me tell you all about it!

Pork is the least expensive cuts of meat in the supermarket these days, so utilizing good quality cuts of pork has become part of my shopping experience.  Pork cutlets, pork shoulder steaks, king cut bone-in or out chops and unseasoned ground pork are all part of my kitchen repertoire. For this recipe I used pork shoulder chops that are actually part of the pork shoulder "butt" roast.  I'd marinated it for thirty minutes before searing.  Let's get to my simple marinade. 

In-House Cook's Simple Hoisin Marinade:

3 tablespoons Hoisin sauce 

2 tablespoons Kikkoman Chile Citrus Ponzu

1 tablespoon Mirin

2 cloves garlic, grated or finely chopped

1 shallot, finely chopped or grated

   (grated gives strong, pure flavor)

1/4 cup vegetable or grape seed oil

1/4 teaspoon salt

1/2 teaspoon pepper

2 teaspoons chile oil or toasted sesame oil

Whisk all of the ingredients together in a large bowl.

Lay foil in a large baking pan and pour one half of the marinade in the pan.  Lay out the pork steaks.  Pour the remaining marinade over the steaks. Lift the steaks to make sure they are well-coated on both sides. Let the meat marinate for at least thirty minutes. 

*Note:  If you use pork shoulder steaks, as I did, and love to use, these have bones in them. I marinate them bone-in and seldom cut the meat off the bone before searing them to maintain flavor. You can, however, use a paring knife to remove the steaks from the bone if that makes cooking easier for you. 

In-House Cook's Asian Spice Blend:

1/2 teaspoon crushed red pepper flakes

1 rounded tablespoon smoked paprika

2 teaspoons Chinese 5-Spice

1 teaspoon ginger powder or fresh ginger

1/2 teaspoon ground cumin or seed

1 teaspoon dried thyme

1 teaspoon Allspice

*There are myriad spices you could use. This is my stir-fry go-to. If you do not have fresh onion nor garlic, add dried ground garlic or jarred minced garlic and dried onion powder or diced dried onion. Pantry meal recipes are not picky and the same flavors marry well with my Asian, Mexican and BBQ Spice Blends. 

Stir Fry Sauce

2 tablespoons Hoisin sauce

1-2 teaspoons Garlic Chili sauce

3 tablespoons Shoyu or Citrus Ponzu

*There are many other sauces you could add, but for my taste palette, this works for me.

If you do have fresh onion and garlic, and ginger, use whatever fresh ingredients you have on hand. I love to use fresh whenever I have it, but, being a single income teacher who is paid once per month, I have to make a buck stretch, and dried spices stretch that buck very well.  I am not proud, nor a snob about it.  😃

I did have onion and garlic and fresh Fresno chiles, and I sliced the onion into crescents, finely chopped the garlic, except for a few discs which I'd seasoned the vegetable oil with prior to searing the pork steaks, and sliced the Fresno chiles into rings. 

I preheated a large skillet with three tablespoons vegetable oil with the garlic discs over medium-high heat and removed the garlic once the oil began to ripple and set them aside. I added the steaks and seared them three solid minutes per side and removed them onto a plate to rest. They are not done cooking; you will finish them soon. I added the onion, garlic and Fresno chiles and sauteed them for about two minutes, stirring constantly. I reduced the heat to low and, using a paring knife, I sliced the meat from the bones of the pork steaks and sliced the meat into bite-sized pieces. 

I returned the skillet to high heat (not medium high this time) and added the sliced meat to the skillet along with the sauces. Mind you, you could easily use a wok for this, as would be traditional!  To the mix, I'd added a package of Ichi Ban noodles with 1/4 of a cup of water, along with some fresh cilantro I'd had on hand. I snuggled the noodles to the bottom of the skillet to allow the noodles to boil for three minutes.  I then tossed the ingredients together until the water had boiled off and the sauces thickened.  

If the sauce does not thicken, add a teaspoon of corn starch mixed in a jar or bowl with a little water and drizzle it over the mixture.  Stir it in thoroughly. 

 Plating is as simple or complex as you wish. For styling purposes, I used one of my white fancy plates, and started with noodles and topped that with the onion, Fresno chiles and pork and garnished with fresh cilantro (also known as Coriander). 

Personally, I love the crispy, burnt bits, which are full of tons of condense flavor.  That's just me. 

You could serve this easily with rice or just as is!  Whatever your family likes is best!  If it is a pantry meal, whatever you have on hand!  Spaghetti noodles serve just as well as ramen noodles!

I hope you enjoyed this recipe and I hope you try it!  Preparation is key.  If you do not have time to marinate the meat, slice the pork steak from the bone and slice into pieces, saute it on high for three minutes, adding the stir fry sauces I noted above. 

Thank You for your time, Friends, for sticking with me after all this time, and for your readership and viewership!  Please stay tuned for more!  I am grateful for YOU ALL!!!! 💓

As always, Go Cook For Someone You Love!!!

~Martin

In-House Cook

Steak and Potatoes In A Bundle

Steak and Potatoes in a Bundle

Busy Mom's and singles know well that time is the enemy in our every day hectically busy lives, and feeding our families or ourselves takes a lot of time in which we could be doing other things. I am not averse to getting fast food when I just have no time nor energy to invest into cooking.  Gasp!  I know.  Guiltyyyyyy!  I am trying to turn that around, though, folks.  I am learning new tricks that free up a ton of time that lets the oven do the work.  This is one of those dishes.  I wish I could take credit for the idea, but no, I cannot, but I sure love the idea. It is dinner in a foil pouch, like fish in a bag with veggies, butter and herbs.  This is a hearty steak and potatoes in a foil bundle.  I went a little over the top and wanted to see how it would turn out; due to time constraints, I helped the process along a bit. I will not next time!

The following is my insanely long list of ingredients...

2 flat iron, flank or ribeye steaks
salt and pepper
1/2 - 1 pound of washed, cubed potatoes
6 sprigs fresh rosemary, oregano and thyme 
chive and garlic butter, 6 tabs
splash of wine


Yes, that was a joke. 

Simple, easy, flavorful and delightfully delicious.  Any busy parent or single will thrive off this idea in many ways using chicken, fish, lamb and pork.  The possibilities do not end there! 

I preheat the oven to 350-degrees. 

I seasoned two flat iron steaks with a quarter teaspoon salt and black pepper and briefly seared them in a skillet over high heat with two tablespoons extra virgin olive oil, about two minutes per side. I let the steaks rest about five minutes while I washed and cut new potatoes and Yukon golds into wedges.  

Resting steaks. 

I sliced the steaks into cubes after placing a layer of foil over a rimmed baking pan.  I also placed one 24-inch sheet of foil length-wise over the baking pan and one cross-wise over the bottom sheet.  I added three tabs of butter seasoned with chives and garlic to center where the two sheets cross, added the half pound of wedged potatoes first, some sprigs of fresh rosemary and thyme, then placed the cubed steak atop the potatoes.  I seasoned with salt and pepper, about a quarter teaspoon each, over the steaks, and placed a few sprigs of fresh rosemary atop the steaks, including three new tabs of butter and a splash of chardonnay.  Now, here is the hard part so pay close attention! 

I folded the foil into a bundle and placed the baking pan into the oven for eighteen minutes.  

After eighteen minutes at 350-degrees, I removed the package, opened it up  little and let it steam for a few minutes. The splash of wine steamed the steak and herbs and helped blend the flavors together. The aroma when I opened the bundle was mouth-watering and made me swoon. It will do the same for you!

The steak was medium rare, which was soft and moist and delicious.  If you enjoy your steak a bit more done, then add a more oven cook time. 

I added a hefty scoop of meat and potatoes to a small plate, drizzled some of the butter wine sauce atop that, and sprinkled the top with grated parmesan.  The cheese added a delightful salty bite.  Delish!!!

And that is all!  So easy, simple and full of flavor!  This frees you up to do something for your family or for yourself.  Enjoy!

As always, Thank You for your visit, your time and consideration!  Now, please, go cook for someone you love!

~Martin

In-House Cook

Lasagna Blanca

Lasagna Blanca with Garlicky, Creamy, Cheesy Herbal Sauce

I was going to make large pasta shells stuffed with a ricotta, cheesy, garlicky sausage filling but changed my mind to lasagna. I will tell you why shortly.  Lasagna, in a large pan or small one, like the 8" by 8" I used, is a wonderful, hearty and easy lunch treat, easily sliced and packaged.  I have been a little under the weather lately due to sinus pressure and so was not in the mood to prep onions and things that required a lot of prep, though I did use lasagna noodles one boils, rather than the ready to use noodles.  I also wanted to share my bechamel sauce scheme to make life easier to layer the dish, as well, a little unorthodox, but easy and just as flavorful.  

Shall we get started on this splendid pantry meal?  

Being that this is a pantry meal recipe, please do not think you have to follow it exactly.  I was not feeling up to chopping onion and basil leaves and the like, so I used many dried, powdered spices and dried onion bits.  If I had been feeling just fine, I would be more than thrilled to use all fresh aromatics and herbs.  So in trying to repair my dignity, I did use fresh oregano and thyme. 

Ingredients List

1 pound Italian Turkey Sausage

2 cups ricotta cheese

2 cups mozzarella cheese

1 cup parmesan cheese

1 1/2 cups of buttermilk

3-4 tablespoons flour

1/4 cup chardonnay

7 sprigs fresh thyme

7 sprigs fresh oregano
1 level tablespoon of smoked paprika

1 tablespoon and 1/2 tbspn Italian seasoning
2 tablespoons extra virgin olive oil
3 tabs butter
salt and pepper, 1/4 teaspoon each
1 rounded tablespoon dried onion bit or, 1 medium onion, chopped
1.5 tablespoons minced garlic, fresh or jarred

Bring a large pot with 4 quarts of well-salted water to a roiling boil and boil 10-12 lasagna noodles. 

Line one 8" x 8" pan with foil and rub with extra virgin olive oil, or spry with non-stick spray. Add three or four tablespoons of extra virgin olive oil to a large, high-sided skillet over medium-high heat.  Add the sausage and seasonings except half a tablespoon of Italian seasoning. Crumble thoroughly and cook thoroughly.  Remove the turkey sausage with a spider and try to keep the renderings in the high-sided skillet.  

Remove the turkey sausage and reserve the renderings. 

Add the butter to the skillet over medium-high heat and melt.  Add the buttermilk, garlic, wine and flour and the remaining seasonings.  I added a few more fresh leaves of thyme and oregano, too.  This step is in place of making the roux in a traditional manner. Use a whisk to make sure the flour does not clump.  I am not a fan of heavy cream or half and half, so I prefer to use buttermilk.  Also an ancient family secret. You use whatever you prefer, which is great! I love making recipes my own, and I love when people make my recipes their own, changing it up to meet their palettes. 

Now, reduce the heat when the mixture beings to boil and thicken to medium heat.  It will continue to bubble, but on a lesser scale. 

The roux will start to thicken as you stir, and the aroma will be incredible!

Now, add a quarter of the cheeses to the mixture (like you would for mac and cheese) and incorporate thoroughly.  

Add some of the garlicky, cheesy mixture to the bottom of the foil-lined pan and place overlapping layers of noodles across the pan, three or four. Add cheese atop the noodles.  Add more of the roux atop that.  Repeat until you have used up the twelve noodles.  I left them longer than the pan and folded them inward to keep the cheese in rather than cutting them off.  I knew that it would be a really full pan.  I knew the baking process would also diminish some of the height.  You do what feels bests for you!

Now, top the lasagna blanca with parmesan and more Italian seasoning and fresh herbs if you have any remaining.  Bake at 375-degrees f for thirty minutes. The top will get golden brown and smell insanely delicious whilst it bakes!

Let cool about twenty minutes, at least, to allow the cheeses to "set" or harden a little so it does not ooze all over.  But what a delicious ooze!

Serve with whatever sides you wish!  See my personal Caprese served in ramekins for a salad idea in my next blog post!  

Thank You, as always, for your time and consideration, friends!  I am grateful that you stopped by!

~Martin
In-House Cook