Thursday, August 14, 2008

baby olivia

welcome to the world, baby olivia :)

our dear friends' baby girl was born tonight. ruth has been on bedrest & in the hospital for weeks & weeks. she has endured so very much to give life to this baby girl. though ruth found out @ 19 wks, she made it all the way to 25 weeks, giving olivia a fighting chance @ life. it's been hard for me not to jump in the car & run down there, but i know there's nothing i can do. eric is there with ruth & his sweet mom & friend are there with baby olivia. i'm going in the morning (THANK YOU mitzi, abby, & mia!). please pray for the sebas & for sweet baby olivia as she fights for life. i can't wait to meet the precious baby.

i think i'll type out that "lasagna primavera" recipe for kelli (& whomever else!). this plus the olympics should help me from dashing for the car.

lasagna primavera
(adapted from a ms recipe. great for freezing.)
1/4 c evoo
1/2 c flour
2 minced garlic cloves (we like more, but we're major garlic lovers)
6 c whole milk
fresh oregano, chpd (Tblspoon or 2, or to taste)
fresh rosemary, chpd (Tblspoon or 2, or to taste)
2 pkgs (10 oz each) frozen chpd spinach, thawed & squeezed dry
1 pkg (10 oz) frozen peas
1/2 lb carrots (5-6), halved lengthwise & thinly sliced (i've also used the matchstick kind b/c it's what we had)
sea salt & pepper
1 container cottage cheese (can use ricotta, but i like cottage)
1 lg egg
1 pkg (16+) no-boil lasagna noodles (i use whole wheat & don't boil them!)
1 lb mozzarella, shredded (if you can, splurge & get the really nice mozzarella. the pluses are taste & you can "peel" w/ hands - no messy grater)
1 c grated parmesan (or i like this 3 cheese blend that comes already grated in that tub)
**you can also add a couple of cooked chicken breasts if you want meat.

lg saucepan - heat oil over md; add flour & garlic. cook, stirring constantly, 2-3 mins (do not let flour mixture darken); whisk in milk. bring to a boil (mine never boils in my nonstick pan, so i just stir it for a good long while); reduce to simmer and cook. add oregano & rosemary. whisk occasionally, until thickened, 3-5 mins. add spinach, peas, & carrots; season w/ salt & pepper (bland milk & veggies need a lot). set aside.

in a md bowl, combine cottage cheese, egg, 1/2 tsp salt, & tsp pepper.

in bottom of 9x13 (or i like to do 2 squares - one to eat & one to freeze), spread thin layer of veggie sauce. layer noodles, half remaining veggie sauce, another noodles, half cottage cheese mixture, half the mozz, & half the parm; repeat.

you can now freeze for up to 3 months, OR cover dish w/ lightly oiled foil, & place on large rimmed bkg sheet (important!). bake 45 mins, uncover, & bake until bubbling & browned, about 20 mins more. let cool 10-15 mins before serving.

just organized my recipe box tonight & made a list of "go to" meals, to make grocery lists easier. maybe we should all share our fav recipes - i always need good ideas.

blessings tonight & i'll update on baby o when i can.

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