Happy August!

Since it's August, I decided that such a lovely month deserves a little bit of a theme. I've been doing a lot of cooking at home lately, which involves trying to plan ahead with meals and using mostly items that can be stored long-term to buy them when they are the cheapest. The fresh produce and perishable items I buy dictate a lot of what I am making.

By grongar via Wikimedia Commons

So this month's theme is food!

I'm going to try and put some of my best ideas... many of them being modified versions of recipes I've found on different websites. The fewer [quickly] perishable ingredients, the better. Items like shredded cheese and salad dressing I don't really consider perishable, because they tend to last a long while before going bad.

This Creamy Seafood Lasagna recipe from Food.com went over very well with my family. Since I make mine using a 9x9 baking dish rather than a special lasagna dish, I end up halving the recipe. For three people, that amount lasted for two meals when I had a small side salad or bread served with it.

Yum!

The [relatively] expensive ingredients: I buy imitation crab meat and shrimp and freeze them when they go on sale at Harris Teeter, buy one get one free or better. Most of the other ingredients were ones that I would already have anyway, except for half-and-half and ricotta cheese. When I saw both of these items go on sale at the same time a couple of weeks ago, I knew it was time to try out the recipe.

The changes: I didn't' have an onion, so I just left that out. I used wheat flour instead of all-purpose to try and make it a little healthier. I also added a little less half-and-half and a little more canned chicken stock for the same reason. Looking through my freezer, I found some squid and added that in to the seafood mixture. Instead of buying mozzarella and parmesan, I just bought one of those bags with the mixed Italian cheeses. I also used dried parsley rather than fresh. When making the ricotta mixture, I also added some Italian seasoning to flavor things up a bit.

The preparation: For those of us relatively new to cooking -- layer of sauce, layer of lasagna noodles, layer of ricotta mixture, layer of seafood -- Repeat -- add cheese to the top. The end. If you know the general idea of making a lasagna, the only differences about this one are that you have to make the sauce rather than opening up a can and the meat portion isn't already in the sauce. It doesn't actually take very long, either. Just follow the recipe and make any substitutions you want. Because the shrimp and squid I used for this were raw in the bag, I just added them that way to the lasagna and they cooked up just fine in the oven.