Feeling a bit under the weather, I needed a warm, hearty meal for dinner, but did not want the heaviness associated with most comfort meals. I had a couple of leeks in the fridge, then discovered this rustic recipe from Americas Test Kitchen, fulfilling my craving perfectly. The aroma emitted during the sauteing of the leeks in butter is intoxicating. Red potatoes are a must. They are waxy and low in starch so as to not become water-logged. Cooking the potatoes so they were tender but not mushy was the key. Of course, I like a little bit thicker soup, so I doubled the flour amount – just make sure…
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Weeknight Meaty Skillet Lasagna
This Meaty Skillet Lasagna is simple and requires only a 10″ non-stick skillet for cooking. Because I have a bounty of tomatoes from my garden, I substituted the 28-ounce can of whole peeled tomatoes with ones from my garden. Since the recipe calls for the canned tomatoes to be placed in a food processor, I cored out my tomatoes, quartered them, pulsed twice in my Vitamix to make a chunky puree, perfect for this recipe. Do not use “no-boil” lasagna noodles in this recipe, as they will fall apart during cooking. Make sure to use either whole-milk or part-skim ricotta, as the NON-FAT ricotta will result in a very…
