[Italiancook]

I'll look for the Koulouria recipe, BakerAunt. I hadn't thought of Biscotti. Thanks, RiversideLen, for the Oatmeal Coconut cookie recipe.

[Italiancook]

It hadn't occurred to me, Mike, that there was a recipe for saffron rice. After you mentioned it, I searched online. I found one recipe where the yellowness of the rice looks like what comes from the package. It's for stovetop cooking, so I'll have to experiment to adjust it to the rice cooker. Thanks!

[Italiancook]

I just put a pan of Vegetable Lasagna in the fridge. Thanks, BakerAunt & KIDPIZZA, for your tips on doing this. Both helped. I'm gong to refrigerate the lasagna for a few hours before I cut it and freeze it in serving pieces. Originally, I planned to cut it after it had rested and flash freeze the pieces. While it was baking, I realized that idea is bad, because my freezer would smell like garlic. My new thought is to slice it, wrap each piece in foil, then flash freeze the pieces before putting them in freezer bags.

[Italiancook]

Aaron, thanks for the faux-reos idea. I've never before made a sandwich cookie, but how hard can that be!

[Italiancook]

Thanks, Aaron. I don't like molasses, so I'll pass on that recipe. I've heard of snickerdoodles but didn't think of them. My sister in another state makes them. I'll ask her to e-mail her recipe. Don't know why I haven't thought of sugar cookies. I make them twice a year for other people, and I love them. Shortbread cookies are dunkable! I guess I'll have to find a recipe for them and go from there. Thanks!

[Italiancook]

Aaron, I think your work with the kids and for the home-bound folks is fantastic. It's nice to know you're caring for the future of our nation and for those who have already served society. Too often, in my opinion, people who are home-bound become lost in the hustle and bustle of others' lives.

Today, I made Oatmeal Raisin cookies from the lid of a Quaker Oats box.

• This reply was modified 8 years, 1 month ago by Italiancook.

[Italiancook]

I made fresh brown rice for Pork Chop Suey from the freezer.

I also made a dip I saw on Food Network's, The Kitchen. 1/4 cup Pesto mixed into 1 cup Greek yogurt. I'm not certain I like it, but I think it may be the brand of store-bought pesto I used. Do any of you have a favorite brand of store pesto?

[Italiancook]

I had a near-disaster this afternoon while making Coq au Vin from "Cook-Ahead Cookery." I was dividing the recipe in half. But I measured out the full amount of flour, salt & liquid. I didn't notice I had too much flour when I dumped it into the skillet with the green onion and garlic. As I stirred it, I realized I had goofed. By that time, I had the full amount of wine mixed together with the full amount of broth.

I had to throw away the flour-green onion-garlic mixture. I pulled out a clean skillet. Thankfully, I had another green onion. I quickly sliced it and minced the garlic while the skillet was heating. I threw away the broth/wine mixture and remeasured using the half proportions.

All's well that ends well, and this ended well even though I'm more tired that need be. Since this is a cook-ahead meal, it's in the fridge waiting to be cooked tomorrow. Smells delicious, though.

• This reply was modified 8 years, 1 month ago by Italiancook.

[Italiancook]

I don't have a bread recipe that uses both yeast and baking powder. The Angel Biscuit recipe I have uses both. You may want to call the consumer line of your baking powder and ask them the proportions. And/or, contact Fleischman's. I've always fouind them helpful.

• This reply was modified 8 years, 1 month ago by Italiancook.

[Italiancook]

RiversideLen, thanks for your idea of keeping the meat and sauce separate. I don't know what I did the one and only time I made the meat lasagna using this recipe (over a decade ago), but your suggestion sounds good. Thanks for the layering "diagram."

BakerAunt, yes, what you say about not cooking the frozen spinach makes a lot of sense. I wouldn't have thought of that. I also never thought about mirowaving broccoli. I'm going to try that. That'd make the veggie lasagna less of a project. Thanks!

KIDPIZZA, what a super idea sending me a video! Thanks. Since it's been over a decade since I last made lasagna, the video comes in handy. Now I know what to do with the top of the lasagna.

[Italiancook]

BakerAunt, thanks for a really good article about jicama. It demystifies peeling it. Now that I know its use, I'll buy it if they haven't already sold it.

Aaron, I appreciate you letting me know how you use it. I don't make slaw, but I'll probably enjoy it in salads.

[Italiancook]

After a week of no cooking or baking, I made Blue Cheese Dressing today. Used it on chef's salads for dinner. But neither are really cooking.

[Italiancook]

Your strawberry sauce sounds delicious, RiversideLen. I buy strawberries in the wintertime, but I'm looking forward to local ones in a few months.

[Italiancook]

Bronx, I also succumbed to the temptation to use my recalled blade. Before I put the processed food into the pan, I pulled out the blade and examined it from all side and angles to make sure no metal had come off. Even at that, I was still worried about it.

BakerAunt, I could use some cookie therapy this week. It's been a hectic one, and I've done no cooking or baking. I'm looking forward to next week, when there's only one thing on the calendar. Not sure what I'll cook or bake on those free days, but for sure something -- hopefully, several somethings.

[Italiancook]

America Test Kitchen's magazine a while back said that U.S. tomato canners put citric acid in their tomatoes. Italians do not. They claimed that tomatoes with citric acid do not break up during cooking whereas those without the acid break apart. That has been my experience when cooking with U.S. canned tomatoes vs. Italian imports. I much prefer the Italians, because I like the way they "dissolve" in the sauce, soup, or chili.

Today, I made Mariola (broth with omelet bits) from my best Italian cookbook, "The Romnagnolis' Table." It's an easy, quick soup to prepare. I made the open-faced omelets, will cut them up when they're cooled and store for tomorrow's lunch. That reminds me, I have to go now to pull homemade chicken broth from the freezer.

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