La Kitchenette Souris: Mom's Homemade Lasagna

 I am so pleased to be finally bringing you this recipe, as I have been wanting to for a while now. 

Consider yourself warned, it is very time consuming, and in essence is two recipes combined. My Mom had a few recipes she blended, and this is the end result. I made one small adjustment myself with the cheese filling and it was delicious! 

Now, if you feel like really dedicating an entire day to this, you could make homemade pasta, which I would love to do one day! Can you imagine how delicious that would be?!

This recipe is a little challenging for me to write out, because I doubled some things and tripled others, as I was making multiple Lasagnas, but I will do my best! 

Also, I am just assuming you know the top layer of a Lasagna is some amazing mozzarella, and loads of it. So I am also going to assume you have taken Step 1 and have a large amount shredded and ready for the tops of your Lasagna. 

Anyways, step 2, we need to make our Italian Meat Sauce. Let's begin. 

❤

Italian Meat Sauce

2 cups chopped onions

4 gloves minced garlic

2 Tablespoons cooking oil

4 cups water

12 cups chopped fresh tomatoes (approx.)

 2 6oz cans tomato paste 

1/2 cup snipped fresh parsley

2 Tablespoons brown sugar

3 teaspoons crushed dried oregano

1/2 crushed dried thyme

2 teaspoons salt

2 Bay leaves

4 pounds hamburger, browned

Cook onions & garlic in hot oil until tender.

Add remaining ingredients. Simmer 2 1/2 hours. Stir occasionally.

Remove Bay leaves. Blend with hand held blender.

Makes approx. 9 cups. 

Note: I tend to eyeball a lot of things, so I think I made a bit more as I wanted to use up some tomatoes and beef. Hehe Honestly, if you know your basics, you can't go too wrong when making a good meat sauce. I wouldn't hesitate to add some more spices, maybe peppers, more garlic and so on. 

Now for Step 3

❤

Cottage Cheese Mixture

1 1/2 cups full fat cottage cheese

1 egg

1/2 cup Parmesan cheese

1 teaspoon dried crushed parsley

1/2 teaspoon salt

1/2 teaspoon black pepper 

Whip the egg for a minute or so, just till its blended, then add the rest of the ingredients and blend.

NOTE: You may need to double or triple the batch depending on how many Lasagnas you are trying to make. Again, I just eyeball things and go for it. 

And now we are ready to start with the layering. 

Basically, I just put down a layer or sauce, then noodles, then the cream cheese mixture, until the pan was full and topped it with shredded cheese. 

It was by no means fancy or photogenic. But dang, does it taste delicious! 

Also, I have NO CLUE if that was the right way to do it. Probably not. I don't care. I learned a lot!

Now, I just popped mine straight into the freezer. When it was time to cook, I took it out and let it thaw a bit, but you could cook it straight from frozen; just make sure to cover with aluminum foil first. I baked mine at 375F until it hit around 165F degrees internally. I believe from thawed that was an hour and a half in my oven. Obviously that time will change based on your oven. 

I hope you all will enjoy, if you decide to get adventurous in the kitchen! I recommend this on a rainy, slow sort of day, as it is time consuming. 

Have the best day ever! 

Rye Bread & Winter Moments

     Hiiiiiii, did you think I was gone for good again?! Nope, just busy trying to survive full time work and part time school, plus maintaining relationships, keeping up with housework, spring/summer arriving, never ending appointments, and oh yeah. Burnout. 100% in a bad Burnout Season of life. But I really didn't want to disappear from the blog for another 5 years, and I love sharing my photography elsewhere besides social media platforms, so here I am! 

I have curated and edited around 360 photos to share with you, so hopefully I am able to sit down and get a lot of blog posts up in the near future. Thank you for sticking around! I saw my visits number went way up in my absence, so hello all your old-school folks! 

I made a return to bread baking. I am definitely a little rusty, but it still turned out very delicious, and I am looking forward to making more in the future. 

You can find my recipe ~HERE~ 

This is homemade butter! Every time my workplace has heavy cream to write off, I take whatever I can and we make butter. Just stick it in the freezer, and use as needed. So so yummy! 

Speaking of work write offs, here I am, curled up in bed, separating rosemary leaves from their stems. They arrived frozen, but there was still plenty of good pieces to be spared! 

Living music evening at a cute cafe with S. 

One of MANY piles of thrifted books. Guys, regardless of how INSANE my TBR book piles everywhere, it hasn't stopped me. Haha! 

At this point, I have read 56 books this year, but am on a current reading pause. See aforementioned burnout. It really does affect everything. 

Anyways, I have had some amazing thrifted hauls and even posted my first book haul video on Tiktok, so I guess I am moving into the BookTok world?! 

For a while I was spending a ton of time, sitting in our lazy boy, reading away. Here are some of the many books I tore through. 

I have been snapping a lot more random moments that I share on my Instagram stories, but I really loved the vibe of this one. Cozy moments are worth documenting over and over. 

Heading out to Manitou Springs, for a proper soak in the mineral spa. 

We had the opportunity to attend a Blades game and sit in box seats, compliments of my workplace! 

It was a really fun night, and now, it feels extra special, because one of the coworkers I attended with has since passed away, and she had a real impact on me. So these last moments with her feel insanely special now and I am grateful for them. 

At this point in January, I was fully caught up on snail mail. Oh my how times have changed. LOL

Another one of my many hobbies that has gotten to the "insanely overwhelming" point. Who knows, maybe I will get rolling on them soon too. 

Always adding random cactus to my collection that we then proceed to kill. True story. As I type, this guy is still alive somehow! 

Well, that's all I am going to share for now, but just getting rolling on blogging again feels great! Step by step, I really want to get the overwhelm shed off my shoulders and maintain my burnout a lot better. 

I hope you guys are all doing incredibly well. 

La Kitchenette Souris : Salted Caramel Pecan Chocolate Chip Cookies

 Shocker, I have finally tried a new recipe, and it's delicious! 

Now, fair warning, it does have a lot of steps, and I found it time consuming, but they are really delicious, so well worth the effort. 

I didn't have half & half at the time, so I just used milk, and it turned out fine. 

I also found that there was a lot of caramel and chocolate left over, so either I measured wrong, or this recipe really wanted me to overload them. Haha! 

As always, please tag me if you try these! 

                              ♥

Salted Caramel Pecan Chocolate Chip Cookies

1 roll Pillsbury refrigerated chocolate chip cookies

1/3 cup all purpose flour

1/2 cup finely chopped pecans

24 caramels, unwrapped

2 Tablespoons half & half (or milk)

1/3 cup semisweet chocolate chips, melted

1 teaspoon coarse sea salt

Heat oven to 350°F. In a large bowl, break up cookie dough. Stir or knead in flour until well blended. Shape tablespoonfuls of dough into balls; roll in pecans, pressing into dough. Place 1 inch apart on ungreased cookie sheets. 

Bake 12-16 minutes or until edges are light golden brown. Using handle of wooden spoon, make indentation in center of each cookie. Cool 1 minute; remove from cookie sheet to cooling racks. Cool completely, about 20 minutes. 

Meanwhile, in microwavable bowl, microwave caramels and half & half uncovered on high 1-2 minutes, stirring once or twice, until caramels are melted. Spoon about 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes. 

Drizzle with melted chocolate; sprinkle with salt. Let stand about 15 minutes or until chocolate is set. 

I stored them in a plastic container, using sheets of parchment paper in between layers to keep them from sticking to each other. 

Bean-Free Low-Carb Chili

 Hello, everyone! I am SO excited to bring you this recipe, as it's my absolute favorite, as I happen to not be someone who likes beans. It's astounding how many chilis require chili to create the right texture, etc. I came across this version while hunting for a keto-friendly chili, that could be made in a Instant Pot. 

Thus, *important note*, you will need an Instant Pot for this one! However, it's super easy, and can be ready quite quickly. It also freezes really well, and makes a great choice for meal prepping. 

Be sure to scroll down for a few extra photo guidelines. 

Here is the ingredients you will need to collect:

❤ Bean-Free Chili ❤

2 1/2 pounds ground beef

1/2 large white onion, chopped

6 cloves garlic, minced

2  15oz cans diced tomatoes (you can use fresh instead)

1  6oz can tomato paste

1  4oz can green chilis w/liquid 

2 Tablespoons Worcestershire sauce

1 heaping Tablespoon Chili Powder (1/4 cup for spicy version)

2 Tablespoons whole Cumin

1 Tablespoon dried Oregano

2 teaspoons sea salt

1 teaspoon ground black pepper

1 large Bay Leaf (or 2-3 small ones)

Select Saute on Instant Pot settings; allow to heat up for a few minutes (no lid).

Add onion and cook 5-7 minutes until translucent.

Add garlic. Cook for 1 minute.

Add beef. Cook 10 minutes, breaking apart/stirring, until browned.

"Cancel" Saute mode.

Add remaining ingredients, except for Bay Leaf. Add 1 cup of water. Stir until combined.

Place Bay Leaf in the middle.

Close lid. Select Meat/Stew setting, for 35 minutes. 

When done, all to settle and wait for 20 minutes before releasing steam, or allow to naturally release.

Don't forget to remove those Bay Leaves! 

Stir and serve with shredded cheese or sour cream. 

Can also be served a form of dip for tortilla chips! 

❤

Now for my photographic walk-thru the recipe. Guys, I have made this one so many times, I almost have the recipe completely memorized! I am still hunting for the perfect complimentary biscuit recipe to go alongside it, but I predict I will find one this winter. *hehe* 

Tip for cutting onions: wash your knife down with cold water before starting, and a few times during cutting. Also, right after you peel your onion, wash it down with cold water before you start cutting. This definitely does slow down the "bawling your eyes out" effect. 

When it comes to garlic, I know the recipe calls for 8 cloves which is a good amount already, but to be honest, I put in 10 to 12 cloves, especially if they are tiny. Measure garlic with your heart! 

Also, I am aware that this is a lot of meat, but you definitely eat way less:

Here is a photo of some of the other ingredients I use, so you can check out some of the brands I use & ask any questions, if you wish! 

I find it can be difficult to source cans of green chilis but they are so yummy! 

Dump this all into your Instant Pot for a very colourful array:

And we definitely do not want a "white person" chili, so we are adding a lot of spices, and feel free to make those measurements heaping:

Finally, you add that cup of water, stir it all up, then lay your bay leaves on top & we are all ready to close it up & let it cook!

As mentioned, this is a great meal-prepping dish, and I have froze it many times. Post being frozen, it may be a smidge more watery, but still tastes fantastic! 

Let me know if you give this recipe a go, or share your favorite Instant Pot recipes in the comments below! Oh, and if you make any great breads or biscuits to go with this, I would love to see those recipes as well! 

Have a wonderful week! 

I'm Back?!?! New Banana Bread Recipe

Helllooooooo! Can it be? Is she really attempting to make an attempt at blogging again? Maybe. 

l am well aware this blog hasn't been touched in years and is remarkably dated. In fact, the girl who started it in 2013 and truly vanished in 2017, isn't the same girl at all. But l don't feel the need to explain or update y'all or any of that customary stuff. I really just wanted to share this yummy recipe & give this old blog a fresh look. 

{Found via Google}

I really am starting to crave going more analog & am making small steps towards the life I hope to have in the future. I am unsure if people even read blogs anymore. To be honest, the only blog I read, is when ~ Susan Branch ~ sends out the monthly Willard! However, I miss writing... I miss creating... I miss painting... I miss sitting down & typing out my soul in a peculiar, online-journal sort of way. And if life goes the direction I am steering it, then this ole blog may be an important part of that. 

{Found via Pinterest/Mountain Rose Herbs}

I am still active on Instagram, taking people on all my adventures, while trying to remain honest about what everyday life looks like... and I joined the TikTok world where I create cozy, wee vlogs. If you aren't already a part of my world there, let me know & I can privately send you that info. Not quite ready to make all that information public to anyone who stumbles across this blog. (I am quite shocked at how many people still visit & head to the recipe glossary!) 

If you are still here, reading, or if you are new to my world, leave a comment, say hello! Tell me your thoughts about the blogging world... what would make you return to this type of connection? 

Before I introduce you to this cozy recipe, allow me to set the mood with...you had to have seen this coming... one of my favorite pieces of music: ~ Anne's Theme by Hagood Hardy ~ 

{Found via Pinterest}

Now that your headspace is becoming a calmer, gentler place, allow me to present you with inviting, delicious carbs, that even a beginner baker could successfully make! 

Darlings. You know the only things I have ever failed at making are those dreadful baked good mixes you get at the store and... banana bread. *hehe* #whyhowwhateven 

But not with this recipe! First attempt, turned out perfectly. I had intended to make it once again this week, but I have such a loooong list of sweet treats I wanna try to bake soon. Without further ado, here is the recipe: 

❤

Easy Banana Bread

3 ripe bananas

1 cup white sugar

1 egg

1/4 cup melted butter

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup chocolate chips (optional - I sprinkled some just on top)

Preheat oven to 325°F. Grease 9"x5" loaf pan.

Combine bananas, sugar, egg, and butter together in a bowl.

Mix flour and baking soda together in a separate bowl; stir into banana mixture just until batter is mixed. 

Stir in salt & chocolate chips; pour batter into the prepared loaf pan.

Bake until a toothpick inserted into the center comes out clean, about 1 hour. 

(I think mine was pretty much dead on an hour!)

Let rest on cooling rack for a few minutes before diving in. 

Let me know if you try this recipe, and I would love to see photos of the results, so leave me a comment, or send me a message. If I actually got enough, maybe I could share a Reader Results post ~ that would be a lot of fun!

That's all from me today, folks. Welcome back to the blogging sphere; I hope you will join me! I really think we should spend less time on speedy-scrolly social media platforms and more time on slower platforms that take investment and time. Let me know if you have a blog I can check out! 

Farewell for today. ❤

{Found via Pinterest}