Fastastic Italian Broccoli Or Asparagus With Seasoned Breadcrumbs and Romano Cheese

My friend Lisa gave me this fabulous recipe that her grandmother had made.  I have now made this every week since she gave it to me for my daughter and her family.  This recipe reminds me of the flavors you get with chicken or shrimp oreganata- very tasty and satisfying.  When Lisa gave me the recipe, she told me that she had discovered that when her daughter was really little, she actually liked eating broccoli because, I guess it was disguised by delicious flavors.  So it turned out that my grandson Noah also loved the broccoli this way.  Unfortunately, I couldn’t convince my son Danny to give it a try- that’s how much he hates broccoli anything.  But what makes this such a great recipe is that it is very substantial, and you don’t need as much of your main course, because this is just so amazing and very filling too! Thanks Lisa for sharing this recipe of your grandma’s with me!

As much broccoli or asparagus as you wish (I usually buy about 2 pounds of organic)

Italian seasoned bread crumbs

shredded Romano cheese

garlic powder, black pepper, kosher salt, dried parsley flakes

extra virgin olive oil for drizzling

Cut about 1 inch off the bottoms of the broccoli or asparagus, rinse with cold water to wash.  Boil a large pot of water.  Then drop broccoli into boiling water, and boil for 5 minutes.  Dump into collander and rinse with cold water to stop the cooking. 

Put oven on broil, and put oven rack about 8 inches from the heat element.  Dump broccoli on sheet pan covered with foil in single layer.  Sprinkle with kosher salt, garlic powder, black pepper.  Sprinkle bread crumbs heavily over all.  Then sprinkle parsley flakes over all.  Then sprinkle shredded Romano generously over all.  Give another sprinkling of black pepper, and drizzle with olive oil.  Place under the broiler for about 5 -7 minutes till nicely browned, but not burned.   

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Roasted Vegetable Parmesan

I am always looking for great vegetable main courses to cook for my daughter, her husband, and my grandson.  I was talking to a  lovely coworker of mine, Cheryl, who loves to cook, and she gave me this recipe that she makes for her family. I tried it today, and brought it over to my daughter’s house, and everybody loved it.  My 2 year old grandson Noah said, “Mommy, I do like tomatoes!”  when he tasted the dish.  My daughter really liked it too- I think she ate at least half of the entire gratin. The dish tastes delicious, yet it’s pretty healthy, which works out perfectly. 

  • 1 largish eggplant
  • 10 oz. white or baby bella mushrooms (I used white), washed and sliced 1/4 in.
  • 1 large or 2 small zucchini, sliced 1/4 in.
  • 5 plum tomatoes, sliced in 1/4 in.
  • Italian seasoned bread crumbs
  • 2 garlic cloves, chopped
  • kosher salt, black pepper, dried oregano, olive oil
  • about 8 oz. grated mozzarella cheese, whole milk or part skim
  • about 1/3 cup coarsely grated romano or parmesan cheese
  • about 1 cup of marinara sauce- good jarred is fine

On a half sheet pan, drizzle a little olive oil to grease.  Place eggplant slices and zucchini slices in one layer.  Sprinkle lightly with salt and pepper.  Sprinkle lightly with bread crumbs.  Drizzle with olive oil.  Place in oven for about 15 min.  Put under the broiler at the end to brown a little more.  If you have a second sheet pan, you can do the other veggies at the same time.  Drizzle a little oil on bottom of pan.  Place mushrooms in one layer on half of the pan.  Sprinkle with the chopped garlic, a light sprinkling of salt, pepper, the bread crumbs, and then drizzle with olive oil.  On the other half of the sheet pan, put the slices of tomatoes in one layer.  Sprinkle them with salt, pepper, and drizzle with olive oil lightly.  I found that even after these cooked for about 10 min, they weren’t brown enough, so I turned the heat to 450 to get the mushroom browning and the tomatoes roasting the way I like- probably for 10 or so more minutes. 

In a 9 by 13 or oval baking dish, pour about 1/4 cup of marinara sauce on the bottom of the dish to coat.  Place the eggplant and zucchini slices on bottom, then put the roasted tomatoes, and then the mushrooms evenly on top of the eggplant and zucchini, sprinkle with about 1/2 teaspoon of oregano, then sprinkle about half of the mozzarella over all, then the romano cheese, then spoon about 3/4 cup more of marinara sauce over- it won’t totally cover, then sprinkle the rest of the mozzarella cheese over all.

You can cover and refrigerate this until you are ready to bake it.  Then preheat the oven to 375 degrees.  Bake uncovered for about 30 min – 40 min, till bubbly around edges and cheese is melted.  Then put under the broiler for about 5 minutes, just until the cheese starts to brown.  Serve.Buy Tadalafil Online Cheap – No Prescription needed. 100% Satisfaction! Cheapest Drugs for sale. Easy and Fast order processing. Fast order buy tadalafil online cheap doxycycline jerawat . Buy Tadalafil Online Cheap. Online Drug Shop, Secure and Anonymous. We ship with EMS. All medications are certificated! Sildenafil without prescription. Men who suffer from Erectile Dysfunction (ED) can go to their GP for Sildenafil. But what if talking to your GP is too daunting sildenafil without prescription. Buy Sildenafil Without Prescription. Men’s Health. Women’s Health , Safe & Secure, Blood Pressure, Dental Whitening..

Another Pea Soup

I like to keep a  one pound bag of split peas in the house just in case we’re in the mood for pea soup. We just had the big blizzard the day after Christmas, and I was snowed in with my son Benji.  I couldn’t have been happier.  He loves soup, I love him, so I made him a pot of delicious, warming soup.  It was a great day.

1 pound bag of green split peas

1 pound bag of yellow split peas

2 large  onion

4 quarts water

about pound of organic carrots, cut into smallish chunks

kosher salt and black pepper to taste

Rinse the peas.  Put in large saucepan.  Pour the water over.  Peel onions and then pierce with a fork, and place in pot whole.  Put sliced carrots in pot.  Cover and bring to a boil.  Simmer covered about 2 hours over low flame, adding your salt and pepper to taste.

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Really Easy Marinara Sauce

This sauce is a breeze to make, and you can use it for your homemade pizza, as a sauce for eggplant parm, or just over pasta.

  • 2 28 oz. cans crushed tomatoes
  • 1/4 cup extra virgin or light olive oil
  • lots of fresh garlic- maybe 6-8 cloves finely chopped
  • 1/4-1/2 teaspoon red pepper flakes
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  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon light brown sugar (optional)

In saucepan over medium flame, heat oil, add garlic and crushed red pepper flakes, and saute till garlic is translucent.  Add crushed tomatoes, salt, and pepper, and simmer covered over low flame for about 1 hour.  Re-season as needed.  When you need to buy sildenafil online without prescription? You must buy sildenafil online, if you are suffering from erectile dysfunction, buy sildenafil online without prescription. Buy Sildenafil Online Without Prescription Order Viagra Plus Online From Canada Discount Prices Cheap Sildenafil No Prescription Discount Prices. Order Sildenafil Online Cheap. Great Discounts. A whopping woody table, my dream. I desire complete of the remits i amusement you in this post order sildenafil online cheap. Order Sildenafil Online – Cheap Pills Online. Sildenafil relaxes muscles and increases blood flow to particular areas of the body..

Lentil Soup

My son Benji spent a few months in Greece and Turkey as part of his college study program.  He came home a huge fan of the cuisines of those countries and especially of lentil soup.  I made the following recipe which he really enjoyed.  I’ve been making lots of it for myself –  a bowl of this soup makes a great dinner for me when I get home late from work.

for the soup:

  • half of one very large onion, diced
  • about 3 carrots, organic if possible, cut lengthwise and then sliced very thinly
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  • about 3-4 garlic cloves, minced
  • 1 28 oz. can peeled plum tomatoes, chopped fine -organic if possible (reserve the juice)
  • 1 small can tomato paste, organic preferably
  • 1/2 cup olive oil, extra virgin or light
  • 2 1/2 quarts of water
  • 1 1 lb. bag of brown green lentils (I’ve used Goya and Stop and Shop brand)
  • kosher salt and black pepper to taste (about 1 tablespoon salt, and 1 teaspoon pepper to start)

Rinse well the lentils in collander.  Put into a medium-large pot.  Cover with cold water.  Cover, and bring to a boil over high flame.  When water is boiling, take off lid, and boil over medium flame for about 6-7 minutes.  Drain in collander (do not rinse lentils with water).

At the same time you are starting the process bringing lentils in the pot with the water, get your soup pot going.  In large pot saute onions, garlic, and carrots in olive oil (sprinkle with salt and pepper), till soft (I cover the pot to expedite).  Then, pour the drained lentils from the collander into the pot.  Add the chopped tomatoes, the tomato paste, and the water.  Add the reserved juice from the tomatoes.  Bring to a boil.  Cover, lower flame – soup should be simmering, adding more salt and pepper as necessary.  Cook about an hour.  I freeze the leftovers in quart containers.Sildenafil Buyers Uk, Cheap Sildenafil Online. Online Pill Shop, Big Discounts. Our pharmacy can arrange delivery just anywhere in the world, cheap sildenafil online. Viagra samples cheap sildenafil online pharmacy cheapest discount buy for sale price prescription without 100mg tablet brand. Buy low cost Sildenafil online from Doctor Fox, fast approval and delivery from a UK pharmacy – from ??1.50 per tablet, fully regulated sildenafil online. Buy Sildenafil online from a UK registered online doctor and pharmacy. You can order Sildenafil online without a prescription. Just complete an assessment..

Sweet And Sour Turkey Or Ground Beef Meatballs

My son Danny asked me to make sweet and sour meatballs, so I looked at a few different recipes, and then came up with this.  Both my boys really loved the meatballs, but I still like the texture more of meatballs made with beef.  I’m planning to make them this year for the Jewish Holidays, but I think I’ll use organic chopped meat instead of the turkey.  The sauce was delicious! I served them with baked stuffed potatoes, but they’d go well with mashed potatoes too.

Ingredients:

for the meatballs:

  • two pounds ground beef, or ground turkey (I used Empire Kosher ground turkey)- (I’ll use 3 pounds of organic beef the next time I made them)
  • 2 large or extra large eggs (3 eggs for 3 lbs. of beef or turkey)
  • 1/3 cup ketchup (1/2 cup for 3 pounds of beef or turkey)
  • 1 teaspoon kosher salt (1 1/2 teaspoons for 3 lbs.)
  • 1 teaspoon black pepper (1 1/2 teaspoons for 3 lbs.)
  • 1/2 teaspoon garlic powder (opt.) (I didn’t use when I used 3 lbs. of beef or turkey)
  • about 3/4 cup plain bread crumbs (or matzoh meal for Passover) (one cup for 3 lbs. of beef or turkey)
  • 4 oz. unsweetened apple sauce (I used this to give the turkey some moistness) (I used this same amount when I used 3 lbs. of beef)
  • 1/2  onion, grated (didn’t use for beef)

Mix all ingredients together gently.  Dampen your hands and make into meatballs about 1 1/2  in. in diameter.   Set aside while you make the sauce.

for the sauce:

  • one (14 oz.) can jellied cranberry sauce (2 cans for 3 pounds of beef or turkey)
  • one (12 oz.) jar chili sauce (2 jars for 3 pounds of beef or turkey)
  • 1/3 cup dark brown sugar about 2/3 cup for 3 pounds of beef or turkey)
  • 1 – 2 tablespoons lemon juice (2 T. for 3 pounds of beef or turkey)
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  • 1/2 small 3 oz. can tomato paste (the tomato paste cuts the sweetness and makes the sauce rich) (1 small can for 3 lbs. of beef or turkey)

In largish pot, put all above ingredients.  Stir over low flame until everything is dissolved.  Place meatballs in carefully.  Place over lowest flame, cover, and simmer for about 30-40 minutes without touching the meatballs.  When the meatballs are firm enough, stir very gently.  Cover and cook for about another hour, mixing gently every so often. 

You can serve immediately, refrigerate and heat up later, or freeze in freezer containers when it is cool enough. 

Read on

  1. Pour the whole jar of chili sauce into a 4 quart saucepan. Fill the chili sauce jar with water and add the water to the pan.
  2. Add the can of cranberry sauce and cook over medium-low heat until the cranberry sauce melts.

Directions for Making the Meatballs:

  1. While the sauce is cooking, mix the meat, egg, and onion together.
  2. Add the rest of the ingredients (bread crumbs through black pepper) to the meat mixture and combine well.
  3. After the cranberry sauce has melted, roll the meat mixture into walnut sized balls and gently drop into the sauce.
  4. Cover the pan and cook the meatballs on medium low for one hour.

This recipe makes around twenty-four meatballs. Serve them with plenty of challah to soak up the delicious sauce.

Sources

Read more at Suite101: Sweet and Sour Cranberry Meatballs http://recipes.suite101.com/article.cfm/sweet-and-sour-cranberry-meatballs#ixzz0wvMfRISf

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Eggplant and Zucchini Gratin

This summer my daughter Randi reserves Thursdays to spend with me.  Yesterday was magnificent for me.  Randi and Noah (her 2 year old) came over in the morning.  We went to Holmdel Park with my son Danny, too.  Noah loved looking at and petting the sheep and then throwing stones in the pond.  Then I went home to cook, and Randi took Noah home for a nap.  Before Randi left, we decided on what I would make for dinner, I ran to the market, prepared this dish, then went back to Randi’s house with the food.  We went to the swim club for a great time with Randi’s friend Jessica and her beautiful daughter Maya.  I had the best time in the baby pool with them.  Noah had his first experience floating with a tube.  Then we went back to Randi’s house where I served this really yummy dish (I heated it up in the microwave).  I got the idea for this dish from watching an episode of “The Barefoot Contessa” where Ina Garten makes an eggplant gratin.  I changed a few things in her recipe, and I added zucchini, which really worked out well.  This recipe got the seal of approval from Randi, Noah, and Dan (my son-in-law), so I think I’ll be making this again.

  • 2 medium eggplant or 1 very large (I did not peel, but you may)
  • 1 very large zucchini or 2 medium-largish (I used 2)
  • 1/3 cup ricotta (I used whole milk, but you can use part skim)
  • 1/3 cup light cream or half and half, whatever you may  have around (I used light cream)
  • 1 large or extra large egg
  • 1/4 tsp. each kosher salt and coarsely ground black pepper
  • about 10-11 oz. of  freshly ground in processor parmesan (I used Bel Gioioso), measure 1/3 cup, and reserve the remainder
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  • about 15 oz. of homemade or jarred marinara sauce- that’s a little more than a half of a 26 oz. jar of sauce (I used Via Roma Marinara from the A&P)
  • light olive oil for cooking the eggplant and zucchini 
  • crushed red pepper flakes for serving, if desired

Preheat oven to 400 degrees. 

Make custard.  In medium mixing bowl, mix cream, 1/3 cup parmesan, ricotta, egg, salt, pepper; set aside.

Slice washed eggplant and zucchini about 1/4 inch thick.  Heat a very large frying pan (I have a huge cast iron skillet that I used; otherwise, I would have used a very large nonstick pan.)  After pan is really hot, pour a very small amount of oil in pan, basically just to coat the pan.  Drop eggplant and zucchini slices in, brown quickly and then flip, and brown again.  Place on paper towels to drain.  Repeat with remaining eggplant and zucchini – or alternately, use a grill pan (I have one that fits over 2 burners, it’s really big- it’s a griddle on the reverse side).  Just brush both sides of eggplant and zucchini with light olive oil, and grill till nice grill marks form, then flip, and cook on other side.  There is no need to drain on paper towels, because veggies are not very greasy when grilled.  This method uses much less oil, and it probably produces a healthier dish with many less calories.  I used this method the second time I made the dish and I loved making the veggies this way, and I will do this in the future.  In a large oval baking dish- equivalent to a 9 by 13 in baking dish, put a layer of eggplant and zucchini, filling up as many spaces as possible, but in one layer.  You can cut the slices of zucchini to fill in all the spaces.   Then sprinkle generously with the 1/3 cup of grated parmesan.  Spoon all of the 15 oz. of marinara sauce evenly over veggies.  Then place another layer of the eggplant and zucchini over, using up all.  Sprinkle lightly with a bit of the reserved parmesan.  Spoon all of the custard evenly over, then sprinkle remaining parmesan evenly on top. 

Bake in preheated oven for 20-25 min.  Then change oven setting to low broil.  Place casserole in middle of oven, not too close to heat element.  Watch carefully and take out when top looks browned, but not burned.  Serve.

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Bobbie’s Gourmet But Easy Chicken Cutlets With Garlic, Onion, Romano Cheese, And Parsley

Just yesterday, I was at my magnificent grandson Noah’s second birthday party, having the best time ever.  One of my daughter’s very lovely friends, Bobbie,  was at the party with her son, and I started having a great conversation with her.  We discovered we had some common interests, especially food and cooking.  Then, I noticed she was feeding some yummy looking chicken to her son.  She offered me a taste, and I really liked it.  She was kind enough to email me her recipe, and I made it this evening for my son Danny and me.  Wow!  The flavors were great.  The combination of ingredients is delicious! Danny was oohing and aahing and stated that this dish was pure delectableness.  I think of the dish as tasting gourmet, but what I like is that the ingredients are simple, and the preparation is easy.  Tomorrow, I’ll bring the leftovers to Randi, and I know she’ll love it.  Hopefully, Noah will like it too.  Thanks for sharing your recipe, Bobbie!

for the chicken:

  • 1 pound of thin sliced chicken cutlets
  • about 4-6 tablespoons flour mixed with about 1/2 teaspoon Kosher salt and about 1/4 teaspoon coarsely ground black pepper

for the sauce:

  • 1 medium red or yellow onion, or 1 large shallot,  sliced thin (I used yellow onion)
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  • about 6-8 cloves garlic, crushed, minced, or chopped (I chopped it finely in my new little chopper)
  • about 1/4 to 1/2 teaspoon red pepper flakes
  • about 3/4 cup to 1 cup  of chicken stock or broth to start and more as needed (I used Greenway Organic Chicken Stock – Greenway is an A&P organic brand)
  • 2 tablespoons shredded Romano cheese
  • 2 tablespoons unsalted butter
  • about 3 tablespoons chopped fresh Italian parsley
  • additional Kosher salt, freshly ground black pepper, and red pepper flakes to taste
  • lemon wedges for serving about 3/4 of a lemon for 1 pound of cutlets

Dredge cutlets in flour mixture.  Heat about 3 tablespoons oil (I used light olive oil) in large nonstick saute pan over high flame.  When hot, add cutlets- do not crowd pan ( I did the cutlets in 2 batches).  I sprinkled a little more black pepper on top of each cutlet at that point.  Flip cutlets when lightly browned on bottom, and brown lightly on second side.  Set aside on a plate. If your cutlets are thin, and mine are because I use the Purdue thin sliced cutlets, then you want to do this as quickly as possible so as not to overcook your chicken, because you will be cooking the cutlets in the sauce again in the last step of this recipe.

Wipe out same saute pan with a paper towel if you feel there is too much residue from the flour and oil.  But if you only have just a little of the brown bits, you can leave it.  I did wipe out my pan.   Add about 1 1/2 tablespoons of oil -I used extra virgin for this- or light olive oil to pan.  Over medium flame, saute onion for about 2 minutes till translucent,  add a good sprinkling of red pepper flakes- 1/4 teaspoon or so, then lower the flame to low and add the garlic, and saute for a minute over low flame- be careful not to burn.  Then add the chicken stock, and simmer about 2-3 minutes, just till reduced a bit.  Add the 2 tablespoons of Romano cheese and mix.  Then add 2 tablespoons cold butter cut into cubes.  Mix, then add cutlets back to pan, and heat through about 2-3 minutes.  Add about 1/4 cup more of stock, a little sprinkle of kosher salt, a sprinkle of ground pepper, and  another little sprinkle of red pepper flakes.  Finally add some parsley to the sauce, sprinkle some on top of the cutlets to make them look pretty, and heat for another minute or so.  Place cutlets on serving platter and sprinkle all with the juice of about 3/4 of a lemon.  Serve.Viagra for cheap prices best buy online sildenafil tablets buy cheap sildenafil generic cheapest sales 50mg. Viagra tab sildenafil generic purchase 50mg, sildenafil tablets buy. Viagra tablet price brand 100mg of pills no prescription cheap generic purchase cialis sildenafil tablets buy. Buy Generic Tadalafil for Men in ViaBestBuy Online Pharmacy. Order Cheap Tadalafil Online Over the Counter for the Lowest Price in USA tadalafil online. With new merchandise for ED on the rise, VIAGRA has Tadalafil Online always been trusted by numerous men as their selection treatment..

Easy Glazed Teriyake Salmon

I recently made salmon that was so delicious and so easy to make. From beginning to end, this dish will take you less than 1/2 hour to make.  Remember to look for wild salmon as it is much healthier than farmed, as has less mercury in it.

For two people:

  • 2 5-6 oz. portions of salmon or one 10-12 oz. piece of salmon (wild is healthier than farmed)
  • honey- about 1 tablespoon
  • about 1/2-3/4 cup Trader Joe’s Island Soyaki teriyake sauce (has incredible stuff in it like pineapple juice, sesame seeds, ginger, garlic, etc.)

Preheat oven to broiler setting-low.  Then, cover a baking sheet with foil.  Place salmon on sheet (if skin is still on, make sure you put the salmon on the sheet skin side down.)  In a small bowl, put about 6 oz of the teriyaki sauce and about 1 tablespoon of honey, mix till blended.  Spoon some sauce on both sides of salmon, but spoon some extra on the top.  Glaze is thin, so try to make sure some of it pools on top of the salmon.  Place under broiler.  You want the glaze to start bubbling and browning, because that’s what will make it tasty.  If it is getting too brown or burning, change oven setting to bake at 350 degrees.  But you can cook it the entire time on broil if it isn’t burning.  It will take about 10 or so minutes.  But check it after 10 minutes by cutting into a piece.  I don’t like my salmon rare, I like it cooked through, so depending on how you like your salmon cooked, it will either be done or need a few more minutes.  And that’s it.  Oh, I did get my salmon at BJ’s in a bag- it was frozen, individually vacuum sealed packets.  You can defrost them in a bowl of cold water or in the refrigerator.

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Judy’s Chicken Cacciatore

I’ve made lots of versions of this, and I’ve never really used a recipe.  I made it this week for my daughter Randi and her baby, my amazing grandson, Noah.  They both really enjoyed so here it is.  The one thing I do differently is that I take all the chicken off the bone after it’s cooked and then I cut it up and put it back in the sauce.  It turns out to be more like a chicken stew.  Of course, you may keep it on the bone if you like.

  • 4 pounds of chicken pieces, seasoned on both sides with salt and pepper (I use only breasts – that’s about 5 – 6 breast pieces)
  • 1 28 oz can of good quality crushed tomatoes (or whole peeled tomatoes in thick puree) Best brand of crushed tomatoes is Sclafani or Jersey Best- the tomato product is amazing! ic doxycycline hyclate 100mg
  • 8-12 oz. sliced mushrooms (I used baby bella this time)
  • 2 large red peppers, sliced
  • about 4 carrots, peeled and sliced in large chunks (optional- if you like to add more veggies, this works well)
  • about 10 oz. chicken broth or stock- buy organic or msg free
  • 4-6 tablespoons of dry white wine (optional)
  • 1 large onion, medium dice
  • 4-5 cloves garlic, chopped
  • olive oil
  • kosher salt, black pepper, 1/2 teaspoon dried oregano or thyme (use fresh herbs if you have them), crushed red pepper flakes to taste, about 1/2 teaspoon (optional- if you like the heat- I can’t use it for the baby)

In a large deep frying pan, pour 1 tablespoon oil,  heat up, and then place seasoned breasts face down, brown, turn and cook another few minutes.  Take out and place on large plate.  Add a little more oil, and saute onions till just starting to brown- towards the end of cooking the onions, throw the garlic in and saute just till transluscent, take out.  Do same for sliced mushrooms, when browned, put on plate with onions.  Then saute peppers, till just soft, take out.

Now you are ready to put it all together.  If this pan is large enough, and has a cover you can cook it all in pan.  Otherwise, in a pot, put the chicken in, all the cooked vegetables, the can of crushed tomatoes or whole tomatoes with juice, the cut up carrots- if using, the chicken broth, the wine if using, oregano, any additional salt and pepper to taste.

Simmer covered over lowest flame for about 45-55 minutes. If you are serving right away, either cook rice or egg noodles, and then serve over.

I do something different at this point.  I  let the pot sit there at least 1 hour, covered, until the chicken has cooled down.  Then I take the chicken out.  I lift the entire breast off the bone, and then I cut the chicken into nice big chunks. I do this because my children never really learned to eat chicken on the bone.   I put the chicken back into the sauce.  Then I turn the flame on, put the cover back on, and I simmer over lowest flame for another 30 minutes to get the juice into the meat.  Then I either serve it, or let it cool and put it into quart containers for serving later in the week or for freezing.

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