Concentrics Summer Swag

It's that time again... Concentrics Restaurants has issued their Summer Swag!  From Monday, June 6, to Thursday, September 1, you can enjoy 50% off at any of their seven Atlanta-area restaurants.  The hard part is choosing which one to try first!



{ Just a photo, not the actual coupon.  Get yours here! }

 There are a few restrictions, but not many.  Details, terms, conditions and the actual certificate to print are on their website.  { Can you tell I occasionally write legal copy at work? }

Now.  Go get your swag on.  "Take a look in the mirror, say what's up..."

{ That means you, Maude. }

The Weeknight Cook

One of my favorite shower gifts when we got married last year was this cookbook.  It's gotten more use in the last year than others I've had for a decade!  While I probably qualify as a cookbook collector, I'm definitely happy when I find one that's not just pretty... but practical.  This one's a winner on both fronts.

"The Weeknight Cook" is divided into a number of sections and bound with a three-ring binder.  Which means you can move your favorites right to the front.  No more sticky notes peeking out from the binding, like most of my other cookbooks.  With this one, I can find exactly what I want in two seconds flat.  And while some of the recipes in here are more complex than others, I've yet to come across one that's intimidating.

On Saturday, Spencer chose dinner.  And what he wanted was the first thing I ever made out of this cookbook... sausage lasagna.  I like that I can make it in three loaf pans and freeze two, instead of making one giant 9 x 13 we'd never finish.  Which means we get three meals and I only have to cook once!

The original recipe calls for 1.5 lbs of sausage, and while I know Spencer wouldn't complain about more meat, I've gotta get some veggies in there.  A few tweaks, and you have our favorite lasagna.  Some for now, some for later... and it's always good!

Sausage & Vegetable Lasagna

{ Pretend there are two zucchini here... one was hiding in the fridge. }

Ingredients

• 2 tablespoons olive oil
• 1 lb Italian sausage
• 1/2 medium onion, diced
• 2 medium squash, sliced
• 2 medium zucchini, sliced
• Mushrooms would be good as well, but I didn't have any on hand. : )
• 15 oz ricotta cheese
• 1/4 cup milk
• 1/8 teaspoon nutmeg
• 1 jar tomato-basil pasta sauce
• 1 lb lasagna noodles { no-cook or traditional }
• 1/2 cup mozzarella cheese, shredded
• 1/2 cup parmesan cheese, grated

Primary Equipment

• Large, deep skillet or frying pan
• 2 medium glass bowls
• Either (1) a 9 x 13 baking dish or (2) a glass loaf pan and 2 aluminum loaf pans

Instructions

• Preheat oven to 400*.
• Head 1 tablespoon of the olive oil in a large skillet over medium heat.
• Add onion and cook, stirring often, until translucent { about 7 minutes }.

• { If using noodles that require boiling, here's your chance to prepare them according to package directions and set aside on wax paper.  If using no-cook noodles, no additional prep is necessary. }
• Add zucchini and squash to skillet and cook until slightly softened, an additional 5 minutes.

• When vegetables are done, transfer from skillet to bowl and set aside.
• Return pan to heat and add remaining tablespoon of olive oil.
• Add sausage and saute until brown, about 10 minutes.

• While sausage is cooking, stir ricotta, nutmeg and milk together in a bowl and set aside.

• When sausage is finished, set aside 1/4 of meat in a bowl and reserve for use in final layer of lasanga.
• Starting from the bottom up, assemble into your pan{s} of choice following the pattern below, without overlapping noodles.  { If using noodles that require boiling, you may need to cut them into thirds in order to fit.  One length of Ronzoni Healthy Harvest lasanga noodles will cover each layer if a loaf pan when cut into thirds.  You'll need three full lengths of Ronzoni per layer if using a 9 x 13. }

• { If using aluminum pans to have for later, wrap tightly in aluminum foil and freeze for up to 2 months.  To reheat, bake frozen lasagna at 425* for 45 minutes covered, ten uncovered. }
• If you're eating it tonight... cover with aluminum foil and bake for 45 minutes.  Uncover and bake ten more minutes, until cheese is golden brown and bubbly.

• Serve warm with a chiffonade of fresh basil, if desired.

I hope you like it as much as we do.  The best part is popping one out of the freezer next week and having a homemade meal without actually having to cook!

Spicy Sweet Potato Chips

I didn't grow up eating sweet potatoes.  Mom and Dad aren't fans, so it's just one of those things I was told I wouldn't like.  Along with guacamole.  { Yum and wrong on both counts. }

Then I came across a coupon for frozen sweet potato fries.  They were delicious. But there were no more coupons to be had.  And as good as they are, they are really expensive.  { And honestly, they're not all that good for you... they are fried, after all.  } So with a little experimenting... now we make our own spicy sweet potato chips instead.  Spencer is happy because the grocery budget stays in line and I'm happy because they're quick, easy, and it's one more vegetable I can add to our repertoire.

Spicy Sweet Potato Chips

{ Shown here alongside one of our favorite Turkey Burgers }

Ingredients

• 2 large sweet potatoes
• 3 teaspoons olive oil
• 1 tablespoon Cajun seasoning
• Seasoned Salt

Equipment

• Sharp knife
• Cutting board
• Food processor or mandoline (optional)
• Large bowl
• Teaspoon measure
• Tablespoon measure
• 2 baking sheets
• Tongs or spatula

Instructions

• Preheat oven to 400*.
• Scrub sweet potatoes under cold running water to remove any dirt.
• Slice off pointed ends of each sweet potato and discard.  The blunt end of the potato should be approximately 1" in diameter.
• Using a mandoline or food processor, slice sweet potatoes into 1/4" disks.  A large, sharp knife can also be used, but I don't have a good track record with dense vegetables and sharp knives. : )  The important thing is just that the slices be the same thickness in order to cook evenly.  Slices that are too thin will burn before the others are done.
• Toss slices with remaining ingredients in a large bowl until evenly coated.

• Arrange slices in a single layer on { ungreased } baking sheets.  I usually need two pans.

• Bake for ten minutes, remove from oven, and use tongs or a spatula to flip each slice.
• Return to the oven for an additional ten minutes, or until chips are golden brown and crispy.

• Serve warm and enjoy!

Flashback Friday

At present, I'm dying for one of these.

Mostly because I have one of these.  It's a loaner that doesn't work very well, used to belong to someone else { whose dog clearly confused it with a chew toy } and it's getting on my nerves.

{ Bertha is not nearly this shiny. }

Rumor has it that in the next few weeks I'll be able to trade in Bertha the Blackberry for an iPhone.  { Just a little while longer, Bertha!  You can do it! }  Something about our corporate email being transferred over to a new system.  Now I don't know what that means, but I hope it happens soon.  Then people who call will hear more than every other word that I say.  { Oh and I can play Angry Birds. NBD. }

Here I am complaining about carrying a relatively small and lightweight piece of technology, and it wasn't that long ago there were only these.

{ Yeah, Zack Morris! }

Yes, the cell phone has come a long way.  As has personal music.  Remember these?

I definitely had this exact little red Walkman.  With little red headphones.  I think Santa Claus brought it to me along with a cassette tape of  the soundtrack to The Little Mermaid.  This baby was a lifesaver when driving from south Florida all the way to middle Georgia.  { Nine hours in an Astro van with two kids and a dog. Entertainment was essential.  Sorry, Mom, for singing NKOTB all the way to Ocala that one time. }

And when my tape player died, I got one of these.

I'm pretty sure I thought I was a rockstar when Santa moved into the 20th century.  { I did love the Star Stage, after all. }  You just had to hold on tight if we hit a bump or your *NSYNC CD might skip.

And in college I caved and bought one of these.  My roommate had one and I was jealous.

Kmart in Athens was going out of business and I think I paid $50 for the thing.  And that was the sale price.  { Now the old Kmart is a Hobby Lobby.  Major improvement! }  I ran up and down Milledge Avenue wearing my sorority t-shirt and this hip little radio.  Too bad it was so heavy and would always manage to scoot it's way down to my elbow every five minutes.  { The three times I ran on Milledge, that is. }

Everything just keeps getting smaller and faster and fancier.  Maybe Bertha's not so bad after all. : )

The Great Cake Debate

Did you know that red velvet cake is really just colored chocolate cake? { GASP. } Now, I am not so much a lover of chocolate cake.  Heresy for someone who likes to bake, I know.  I can pass up chocolate cake all day long and not bat an eye.  But put a red velvet cupcake in front of me and I can't say no.  It comes with cream cheese frosting!  Nothing that comes with cream cheese frosting can be bad.

A few girls in my office got into a debate last week regarding chocolate cake versus red velvet cake.  As the resident office-baker-wannabe, they called me in to mediate.  { Via Twitter.  While riding the shuttle bus.  I love technology. } And I'm more than happy to oblige, ladies.  This is my kind of assignment!

But how does one settle this great cake debate and determine if red velvet cake is indeed better than classic chocolate cake?  Or heck, can anyone even tell the difference?  I'm thinking that a blind taste test is in order.

I intend to bake a big ol' batch of miniature chocolate cupcakes and miniature red velvet cupcakes, both with identical cream cheese frosting.  { Please.  I paid attention in middle school science.  I know you can only test one variable at a time.  Even if my mom and sister, the teachers of the family, are probably laughing at me right now. I'm at least trying to make this legit. }

So now the question is... do we compare scratch recipes or should I use the same brand of box mix for more consistency?  What would you do? Do you have a recipe we should use? { And if you're in the office, do you want in? }

Photo Credits: Red Velvet Cake and Chocolate Cake