Calling all cooks who’ve ever added something “extra” (or unorthodox) to a meal in order to make it happen (and… relying on your understanding in advance.)
I had four lasagna noodles left to my name. Half a jar of ready-made pasta sauce (yes, occasionally I succumb to convenience) enhanced with garlic, sauteed cherry tomatoes and olives, of course — whatever was on hand.
The kitchen is my playground!
Next, I added a smattering of Italian herbs, some freshly grated Parmesan, and Italian sausage & ground chuck browned with onions & garlic (popped into the freezer for future consideration) … you know how it is.
Then I topped it with a hefty dose of cheese. Never mind that it was Cheddar; such is “weeknight lasagna” on the spur of the moment. Help me out here… is it lasagna or lasagne? I need to know authentically — even if my recipe isn’t.
Many thanks for overlooking my grammar police tendencies. xo
Did I mention olives? As far as I’m concerned, olives and pasta reside in the same food group — or in close proximity in my world. (Unbiased opinion proffered for your consideration…. )
But, yeegads! I was out of ricotta! Enter Greek yogurt…
From humble beginnings arise great things. (Quote attributed to “unknown.”)
The Man of Few Words was due home for supper in an hour (and per my usual modus operandi, time got away from me.) Knowing he’d be happy with a corn dog if I so deemed (he’s soooo easy to cook for), I did my wifely best to justify my time at “home” while he slaved away 8 hours in 100° Oklahoma heat.
“Look what I did all day” on a plate… so to speak. Not that I’m motivated by guilt — or justification. But, what he doesn’t know won’t hurt him. ;)
For the record, TMOFW would never consume Greek yogurt (no matter how much I wax on about its glories) but time was a wastin’. How could I thicken it up? Make it more “ricotta-like?” Hmmm…
I promptly added a couple of eggs and threw in Parmesan cheese, along with select Italian seasonings. (Basil, oregano, parsley.) Too soupy. Tossed in Panko bread crumbs. (Beggars can’t be choosers.) Still too soupy. Threw in some finely shredded Cheddar…
(Cheese — even the un-Italian kind — gives the illusion of cheese filling, yes?)
Then I added a lil’ more heft with plain ol’ bread crumbs.
Yeehaw! Jusssst right!
(Picture Goldilocks saying that wearing cowgirl boots or flip flops, but do not attempt to try this at home unless you have 35+ years’ cooking experience under your belt and/or total confidence that a few eggs and “mock ricotta” will rise to the task.)
By the way I don’t normally resort to deception in the kitchen…
(She laughs. Bwaaaahaha!)
After an appropriate amount of time in the oven (40 minutes? I lost track), this Greek yogurt-laced “lasagna” emerged victorious from the oven.
(Apologies for photo quality; the sun was really bright or setting; I forget which.)
For good measure I plated it with warm bread drizzled with garlic butter as a tasty distraction. (Side salad not shown.) Bread always floats my boat; his, too.
Although I’ve been known to eat leftovers from his plate… or start early.
Pay no attention to the “bite” on-screen (or plate)…
Sometimes a girl’s gotta make do with the ingredients on hand.
Make supper — dinner? –– on the fly.
(I hail from farm country where supper is the evening meal.)
Got any substitutions you’ve recently tried, successfully or not?
Enjoying a dang tasty meal in spite of “deception,”
P.S. In the event I don’t reply to your much appreciated comments, I’ll be HERE (or other secret fishin’ holes around the lake) most of this weekend. I said I was taking August off, and all (and I meant it… no deception intended.)