Staying at home means avoiding the nail salon, and as someone who always smudges regular nail polish (seriously, how is it possible that they can still be ready to smear by the time I go to bed?), I have a newfound appreciation for the variety of modern manicure solutions available. I previously reviewed Ohora's at-home gel strips , which are a great option for hassle-free designs. Another option that I really like, even though I am far from a pro, is dip powder. Dip powder is essentially an acrylic powder that contains pigments or glitters. You purchase a set of liquids that can be used with the powders of your choice for a quick and clean manicure that requires very little dry time. Dip powder is easily accessible, and if you're new to dip nails in general, I'd suggest a reasonably priced option for practice. I started with the Lavender Violets brand on Amazon, which comes with a set of powders + all the liquids you need for a beginner. I did find that the l...
Do you ever find a great recipe, and then realize you don't actually have all of the ingredients? That's how this spinach and mushroom pasta bake came to be-- I started with this mushroom and spinach lasagna recipe, and while I knew that I didn't have gluten free lasagna noodles, I ended up adding a few things here, not having enough parmesan there, and well.... I ended up with this entirely different meaty and cheesy concoction that is heavy on the ricotta. I'm not sure if it's technically classic mac and cheese, but it's definitely comfort food at it's finest.
Ingredients:
Ricotta Mac and Cheese with Seasoned Beef and Veggies
Ingredients:
- one box of gluten free (or not) noodles
- 1 lb ground beef
- 1 tbsp olive oil
- salt and pepper
- 1/2 cup of milk
- 1 cup broth (any will do, I used chicken)
- 1 tsp oregano
- 8 oz sliced mushrooms
- 8 oz spinach
- 1 cup parmesan + some for sprinkling on top
- 1 and a half to 2 cups ricotta
- 1 cup mozzarella
- 4 oz cream cheese
- 1 tsp herbs de provence
- dash cayenne pepper
- 2 tbsp gluten free (or regular) flour (optional)
Instructions:
- Preheat the oven to 350 degrees and grease a small baking dish. Set aside.
- Brown the ground beef while simultaneously bringing a large pot of salted water to a boil.
- Add the oregano, cayenne, and salt and pepper to taste to the beef.
- When the beef is almost done, push to the side and add the olive oil. Immediately add the mushrooms and cook until soft. Add the spinach and cover, turning the heat down medium-low until wilted.
- Cook the noodles until al dente. Try to time to this complete with everything else. Otherwise drain and set aside.
- Heat the milk and broth in a saucepan until steaming. Add herbs de provence, salt and pepper to taste, and slowly whisk in the mozzarella and parmesan cheeses, as well as the cream cheese. Let heat and thicken, stirring constantly.
- If the sauce is still very thin, whisk in the flour.
- Layer noodles, meat and veggie mixture, sauce, and ricotta (reserving 1/2 to 1 cup of ricotta).
- Mix the layers in the baking dish until the noodles are well coated.
- Top with remaining ricotta, and sprinkle with remaining parmesan.
- Bake for 8-10 minutes until warm throughout.
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