|I'd like a side of Lipitor, please!|
Wednesday, October 24, 2012
My first memories of baked ziti are from the Maryland House rest area Sbarro's. Growing up, my parents and I drove to Rhode Island a few times a year to visit family and we always stopped at Maryland House for lunch or dinner. I was a weird kid; I didn't like pizza or hamburgers. So I always ended up getting the baked ziti and thought it was the best thing ever, especially if they would drown it in marinara sauce for me. Then I grew up to be a food snob and no longer appreciated rest stop baked ziti. Now that summer is over and DC is getting cold again, I decided to make some comfort food in the form of my own baked ziti. Well, not really mine, it's from Mario Batali's cookbook. But whatever.
Saturday, October 6, 2012
This soup took about 20 minutes to make, from start to finish. It would have been even faster if I had used pre-cooked rotisserie chicken as the recipe suggested. I had to cook and shred a chicken breast. I tossed some rice in my rice cooker while I was doing other stuff and it was ready to go when it was time to make dinner. The hummus is mostly in the soup for the creamy texture, the main flavor is from the piquillo peppers, which are different from normal roasted red peppers. They have a little bit of spice to them, but nothing so hot that this soup is off limits for the spice adverse. If you like roasted, slightly spicy peppers, this is a fantastic work night soup that is made with relatively little effort. I served it with a salad that I made while the soup was heating on the stove.
|The Dowager Countess would not approve of my silverware placement.|