Curses, foiled again!

I love my kitchen so much -- black granite countertops, black French door fridge, cherry cabinetry -- and cooking in it is such a joy. The only thing to make that better is cooking for friends. Last week, Jessica's husband was out of town so it was a good time for her to come over and sample some Claire wares.

Many moons ago, my friend Kimi had passed on a recipe for a "super simple" dinner involving scallops and foil packets. I finally got the ingredients together (following trips to three different grocery stories before I found orzo at a Santa Ana Ralph's) and Jess and I chowed down while plowing through three bottles of white wine (Beringer Pinot Gris, Novella Synergy Blanc, and Naia Verdejo)...and watching the season finale of the Jersey Shore. Because we're klassy like that.

Scallops with Orzo in Foil

Makes 4 servings.

Time: 25 minutes, 40-ish if you need to cook the orzo

Ingredients
1 pound raw Alaskan scallops (I used frozen scallops, probably smaller than Alaskan, but they worked fine)

3 cups cooked orzo pasta

1 (13.75-ounce) can artichoke hearts, drained and quartered

2 cups cherry tomato halves (I used baby heirloom tomatoes from TJ's -- they were so cute!)

2 teaspoons minced garlic

1 lemon, juiced (this is SO important. The combo of fresh lemon and fresh dill will be heaven in your mouth)

2 tablespoons olive oil

1/4 teaspoon salt, or to taste

1/8 teaspoon freshly ground pepper, or to taste

3 tablespoons chopped fresh dill, or 1 tablespoon dried dill weed (I HIGHLY recommend fresh)

1 (4-ounce) package crumbled feta cheese (I used the lemon-herb flavor)

Directions

PREHEAT oven to 450°F or grill medium-high.
COMBINE scallops, orzo, artichoke hearts, tomatoes, garlic, lemon juice, olive oil, salt, pepper and dill.
CENTER one-fourth of mixture on each sheet of foil.
BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
BAKE 14 to 18 minutes on a cookie sheet in oven OR
GRILL 9 to 11 minutes in covered grill.

Sprinkle with feta cheese before serving.

I only baked two of the packets, then took the others to work the following day to bake in the toaster oven for lunch. My co-workers were so jealous of the great smells coming from the kitchen!

Use Your Loaf

Like most people, I love lasagna. Layers of cheese and pasta and more cheesey goodness, with meat or veggies or whatever your heart desires as well. I have always been a bit initimidated by making it myself, but I saw a recipe for making it in loaf pans and was intrigued.

To me, the best thing about dinners that involve baking is that while the dish is in the oven, I can indulge my OCD tendencies and wash all the prep dishes. I abhor going to bed with any dirty dishes in the sink, and doing them while dinner is cooking means I can eat then watch The Bachelor: On the Wings of Love guilt-free. Or at least without dish guilt.

Loaf Pan Lasagna

Source: CookThink blog

This super-simple lasagna is made with no-bake noodles, lean ground beef and lowfat cottage cheese. It fits perfectly into two loaf pans, which means it cooks more quickly, too. Serves 5 hungry people or 8 toddlers.

Time: 30 minutes prep, 90 minutes total

Ingredients:
1 tablespoon olive oil

1 small onion, finely chopped

2 large garlic cloves, finely chopped

2 teaspoons chopped fresh thyme (or 1/2 teaspoon dried)

1 tablespoon chopped fresh oregano (or 1 teaspoon dried)

1 pound lean ground beef (I used super lean ground sirloin)

2 large eggs

2 cups (16 ounces) lowfat cottage cheese (I used nonfat)

3 cups marinara sauce (or one 24-ounce jar)

12 no-bake lasagna noodles (Trader Joe's makes good ones)

2 cups shredded mozzarella cheese

Instructions:

1. Preheat oven to 350F.

2. Heat a large, heavy skillet over medium heat. When hot, add the oil, then the onion, and cook, stirring, for 5 minutes, or until onion begins to soften. Add garlic, thyme, and oregano, and cook for another 2 minutes. Add the beef, breaking it up as you drop it into the pan, and season with 1 teaspoon salt and freshly ground pepper to taste. Cook the beef for about 10 minutes, breaking it up as it cooks, until no pink remains. Remove from heat.

3. Meanwhile, whisk the eggs to blend in a mixing bowl, and season with 1/2 teaspoon salt and freshly ground pepper. Stir in cottage cheese, and set aside.

4. Spread 1/4 cup of the marinara sauce on the bottom of each of two loaf pans. Add a sheet of pasta to each, followed by another 1/4 cup sauce, 2/3 cup of the meat mixture, and 1/4 cup shredded mozzarella. Next, add another sheet of pasta, followed by 1/2 cup of the cottage cheese mixture. (It will be slightly runny, that’s okay.) Top each with another noodle, then 1/4 cup sauce, and divide the remaining meat between the two pans. Top each meat layer with another 1/4 cup mozzarella, then a sheet of pasta, and divide the remaining cottage cheese mixture between the two pans. Finally, top the cottage cheese with the last of the pasta. Divide the remaining sauce over the noodles, spreading it to cover them all the way to the edges. Sprinkle each with about 1/2 cup mozzarella.

5. Cover each pan tightly with foil, and bake for 30 minutes. Remove foil, and bake another 15 minutes uncovered, until cheese is melted and beginning to brown. Remove from oven and let rest for 10 minutes before cutting and serving.

6. To freeze cooked lasagna, let cool to room temperature, then cover the top with foil, wrap in plastic, and freeze up to 2 months. Transfer to refrigerator 24 hours before baking, with foil on top, for 20 to 30 minutes at 350F, or until hot all the way through.

* Post title taken from "I Keep Mine Hidden" by The Smiths