Category Archives: Food

Lasagna with Red Sauce

Lasagna finished

I actually made this lasagna a few weeks ago with Sam on a Sunday afternoon on a weekend where we didn’t have an ultimate game. Since then I’ve worked some loooong weeks for a big project at work AND I placed an offer to buy a house and went through the inspection phase.

We looked at a few recipes before making this, but mostly just figured out what we wanted in the lasagna based on our past experimentation in the kitchen. I’ve made something similar earlier before Sam had his second shoulder surgery. We knew from the past that individual slices freeze really well, so we did the same thing here. All you have to do is slice it into one serving, wrap it up individually in foil, and stick in the freezer.


Lasagna with Tomato Sauce
Tomato Sauce with Pioneer Woman Cookbook used as a reference
Sauce ingredients

  • 1 –  28-oz can whole tomatoes (I like San Marzano)
  • 1 onion
  • 3-4 cloves of garlic
  • fresh basil or 1 – 2 tsp basil
  • 1-2 tsps oregano
  • 1 can tomato paste
  • 1 carrot, shredded
  • 1 -2 lbs ground beef, pork, turkey, or sausage (or some combo of all three. we used italian sausage)
  • salt and pepper
  • 1/3 cup Red Wine Vinegar or Red Wine

In a medium sauce pan, saute on medium whatever ground meat you’ve decided to put into your sauce until down. Drain most of the fat and set the meat aside.
Add chopped onion and diced garlic and a dash salt to pan and saute until done.
Add meat back to pan. Add shredded carrots and tomato paste and let cook for ~1 minute.
Squish or smash whole tomatoes with your hands and add to pan. Reserve liquid to thin the sauce if you want it runnier.
Add salt, pepper, basil and oregano to taste. Add red wine vinegar or red wine if you want.
Let cook for 10-15 minutes on medium low.

Ricotta with Chard – from Serious Eats
Ricotta mix

  • 1 bunch chard, sauteed 
  • 3 cups ricotta
  • salt and pepper
  • 2 eggs

Rip out chop up chard and saute in a little bit of olive oil.
Mix ricotta, eggs, salt and pepper in a medium bowl.
Add chard, stir, and set aside.

Sauteed Mushrooms and Shallots

  • 1/2 – 3/4 lbs Oyster Mushrooms (you can also use another kind)
  • 2 shallots chopped fine

Chop up mushrooms and shallots and saute on medium-low heat until mushrooms are just cooked. Set aside.

Assembling the Lasagna
Lasagna ingredients

  • 1 9-oz box of No Bake Lasagna Noodles (you can also use regular lasagna noodles, just cook them before assembling)
  • Shredded Mozzarella
  • Shredded Paremesan

Preheat oven to 350 degrees Fahrenheit.
Layer a tiny bit of sauce in the bottom of the pan.
Add a layer of lasagna noodles in the bottom of the pan, then sauce, cheese, noodles, ricotta mix, noodles, mushrooms, noodles, sauce/noodles and a hefty amount of cheese on top.
Bake in oven for 25-30 minutes. The time isn’t so important, but getting the noodles cooked and the cheese nice and bubbly is what you’re looking for.

Adding the cheese on top of the first layer of sauce.

Ricotta layer 2
Spreading the ricotta layer

Lasagna finished
Mushrooms and Shallots with Cheese

Minestrone Top view
The finished product pre-oven!

You can eat right away, or wait for it to cool and slice into individual squares. Wrap each square in foil and place in the freezer. When you want to eat it in the future it’s probably best to take it out the night before and let it thaw in the fridge, but you can also just take it straight out and microwave it (after removing the foil!).

Grandma’s Swedish Pancakes

Swedish pancake

I agonized a lot over what to cook for my first post. There were several dozen meals over the past few months that may have made the cut as the “first post” but I just never got around to taking pictures or writing. And I was nervous about starting.

So I’m pulling the band aid off. I wanted to do a recipe that was simple and important. Something I’ve been eating and enjoying since childhood. At first I thought of making my family’s brownie recipe, which is my go to simple dessert for any type of gathering. But I didn’t have the time or ingredients to bake that today.

So instead, I present my Grandmother’s Swedish Pancake recipe. My Grandma Vivian is simply the best. She’s been a cooking inspiration my whole life. She’s constantly in the kitchen whether it’s breakfast, lunch or dinner and is always the last to sit at the table. Breakfast was always a special treat, served up at my grandparent’s house on Lopez Island. Often my sister and I would wake up later than all the adults, but Grandma was still ready with her blender half full of Swedish Pancake batter, mixed up from when she, Grandpa, my mom and my stepdad ate an hour earlier.

I’d actually only made this recipe once or twice before, as I’m always intimidated by the flipping. But I shouldn’t have been, because it was really simple as long as I waited until the edges flipped up properly!

Swedish Pancakes

Markes approximately 6 pancakes.

  • 3/4 cup flour
  • 1 T. sugar
  • Dash of salt
  • 3 eggs, well beaten
  • 1 and 1/4 cups milk

If you have a blender, you can just add all the ingredients and blend until combined.

If you don’t have a blender, mix the dry ingredients and add the milk and whisk. Add the already beaten eggs and whisk until combined.

Heat a flat skillet (I prefer cast iron) to medium-low. Once hot, butter the pan and add approximately 1/2 cup of batter. Swirl the pan until the batter covers it. Once the edges begin curling up (2-3 minutes), flip the pancake and let cook another 30 seconds to 1 minute.


Batter in pan
After swirling batter on bottom of the pan, wait until the edges start to curl up.

After flipping, wait another 30 seconds to 1 minute until the pancake is done.

finished pancake
Transfer pancake to a plate. I like putting the bubbly looking side up (the side that was most recently on touching the pan).

Apricot Pineapple Jam
Use your Grandma’s homemade apricot-pineapple jam (or substitute with whatever you have)!

Swedish pancake jammed
All jammed up. If I were using raspberry, I would make a joke here.

Now this is serious business. My grandma’s parents and grandparents came over from Sweden so I’m a quarter Swedish. Thus, these are Swedish Pancakes and NOT crepes in my family. Since we’re americanized at this point, I’m not sure how they exactly eat these in Sweden (surprisingly I did not eat any when I lived in Stockholm). But this is how my family eats them.

thread the fork
First you thread the fork into the pancake.

starting to roll
Then you slowly start to roll the pancake up.

They see me rolling… we’re not crepe-ing…

Rolled up pancake
All rolled up!

Pull the fork out and cut into bite-sized pieces and enjoy!