Be Brainy about Lasagna... Ravioli Style!

 

 

An old favorite in a new way ...

Ravioli lasagna ... 

You probably have seen at your deli or cold meat, cheese and veggie counter... prepackaged ravioli. If you shop wisely, you already know that Aldi has such ravioli stuffed with ricotta and ricotta and spinach. Whichever ravioli filling you prefer, you can make a delish lasagna from them. 

Buy at least four packages of ravioli. Again, these are pre-made/prepackaged pasta stuffed pockets. Take a glass baking dish and drizzle olive oil over the bottom. Put a layer of ravioli pastas on the bottom, then cover with your favorite tomato sauce, then shredded mozzarella cheese, then ravioli again, sauce and cheese and sauce again... sprinkle with Parmesan and bake in the oven on 350 until bubbly. 

Ah, so so good... 

 

~Tutti a Tavola!

Have a Brainy Gourmet New Year!

 

 

The  Brainy Gourmet has always been about sharing food and any information that is fast and frugal. If you are opting to stay at home, like most of us, for New Years, you are being brainy! The best parties are usually home parties because you control the mood, the food and the alcohol if you plan on serving any.

I usually do baked brie (check past posts); but this year, the plan is to do steamed mushrooms in buttery beef stock served with creamy garlic Parmesan sauce along with some mushroom filled ravioli.

 

For steamed mushrooms you will need: fresh button mushrooms (1-2lb) depending on number of guests. Steam or gently saute the mushrooms, washed and left whole, in one cup of beef stock with half a stick of butter. Once tender, ladle onto a serving plate, top with the creamy garlic Parmesan sauce, and sprinkle with fresh green parsley.

As for the creamy garlic Parmesan sauce to top them off, you will need: heavy cream, a few garlic gloves and fresh grated Parmesan cheese. Melt the other half of the stick of butter in a separate sauce pan. Add crushed garlic from a few hulled cloves. Then, pour in 1 cup of heavy cream and about 1/2 cup of grate Parmesan, stir until creamy.

For the mushroom filled ravioli... be frugal by buying them fresh or frozen. Boil until tender, top with the same creamy garlic and Parmesan sauce, that recipe can be doubled if need be. You can also make extra mushrooms on the side and top the ravioli for flare and flavor!

tutti a tavola...

~ All the best to you and yours in 2026!

*Outsourced info ~ https://nypost.com/2014/12/26/skip-the-clubs-and-have-a-ritzy-but-reasonable-new-years-eve-party-at-home/

Can't afford Prime Rib this Holiday, then make this substitute!

  

The secret to really juicy delicious meatloaf that tastes like prime rib is using quality ground beef. Yes, you can make a very good meatloaf from turkey, veal and even pork; but, using excellent quality ground beef (sirloin i.e.) makes meatloaf into prime rib.

This recipe is no different from any other 'Brainy' recipe using ground turkey/veal/pork. The key then as now has always been never to use egg in the mix and also to never add oatmeal or crushed soda crackers; and, certainly the most important is to never add anything that takes away from the name - meatloaf!

For the best turnout, use a combination of bread crumbs, heavy cream, garlic powder, a pinch of sea salt, 1 tbs of Worcestershire sauce, beef stock and fresh dried herbs.

Turn the oven on to 350. Then, in a metal or glass bowl mix by hand 1 pound of quality ground beef with 3/4 cup of bread crumbs (home grated) 1/2 cup of heavy cream, 1 tsp of garlic powder and then add the Worcestershire sauce along with a pinch of salt and dried herbs: rosemary, mint and oregano. Mix it up and form into a loaf size.

Drizzle a bit of olive oil onto a glass baking dish, and lay in the meatloaf. When the oven is ready, pop it in; for an extra zing top with a few slices of roasted red pepper. After about 20 min, take the meatloaf from the oven and pour in 1/4 cup beef stock, toss in a few sun dried tomatoes for even more amazing flavor. Return to the oven and bake for another 20-30 min. Check the meatloaf with a meat thermometer; if it says med.rare as for steak or prime rib, its ready.

As for a side, prepare mashed or baked cheesy potatoes along with a salad and you've got dinner!


~Tutti a Tavola!

Brainy Gourmet Pad Thai with Peanuts and Wild Rice...

 

For this dish you will need: pork tenderloin, half a white onion, 1/3 cup peanut butter, 1/4 cup chicken or beef stock, 2 tablespoons soy sauce, 2 limes or lemons, 1 ​tablespoon minced ginger, 1/2 teaspoon brown sugar or a tbs of Apricot jam, 1 clove garlic, minced, 1/4 teaspoon red pepper flakes (or to taste) and salt (to taste). Also, 1 cup of Minnesota wild rice.  

To begin, saute half a silvered onion in olive oil, and a pat of butter. Add to that, the garlic and ginger. Next, lay in medallion size cut pork tenderloin pieces to brown. Once browned, add the stock, the soy sauce, lime juice, brown sugar, red pepper flakes and salt. 

After those flavors coalesce in the skillet, add the peanut butter (use un-stirred organic peanut butter for best creamy results); let simmer on low while you boil the rice in stock (one cup rice to 4 cups water/stock blend) until tender. 

Squeeze some lime or lemon over the top juice and serve...

*just happened to have a few left over roasted potatoes to add to my plate...

 

~ Tutti a Tavola!

Risotto ~ a Brainy Italian Sidedish...

 

 

 

Risotto is my favorite Italian rice dish. Often it is served creamy but it doesn't have to be. Common ingredients are: onion,; garlic, butter, white wine, Parmesan cheese, mushrooms... basically, whatever you have a taste for. 

For this dish you will need: boneless, skinless chicken breasts, one small can of diced petite tomatoes, and long grain rice.

To begin, take a glass baking dish, cover the bottom generously with Olive oil.  Unpack the breasts and place in the dish, turning them over to get the oil on both sides. Then sprinkle 1/4 tsp sea salt per breast, and also sprinkle lightly with Red Pepper flakes and dried herb seasoning:oregano, rosemary and mint. Preheat the oven to 375. The chicken breasts will take about 35-40 min.

In the meantime, in a covered pot on med. heat, pour 2 cups of water and half a cup of chicken stock. Once it boils, add 1 and half cup of long grain rice. Stir and cover. Cook until tender. In a skillet, saute onion and garlic in olive oil. When they are browned on the edges, add the small can of diced petite tomatoes and the dried herbs. Drain the rice and add to the onion, garlic and tomato mixture.

The risotto should be bubbling as you add a generous handful of grated parmesan cheese.

About now, the chicken breasts should be ready to take from the oven. Have a large platter ready to receive them. Place them gently on the platter and pour over the buttery garlic liquid. Garnish with a fresh sprig of Rosemary.

You should take the risotto from the skillet and spoon into a med. sized bowl. Everyone should be ready, at the table with forks in hand.

~ Tutti a Tavola!

Brainy Lamb Cutlets with Buttery Butternut Squash...

 

 

What is a cutlet? Its a medium to thin slice of meat pounded or ground pan fried or grilled and served with a side of vegetables. 

In that case, for this dish, you will need to buy ground lamb to make as many ground cutlet patties as per dinner guest. To that, as sides, potatoes and baked squash.Take from your pantry: sea salt,  olive oil, garlic powder, Worcestershire sauce, red pepper flakes and dried herb seasonings: rosemary, oregano, mint and sage or thyme.

Grab a covered skillet and add 4 tbs of olive oil. When the oil is just hot enough, lay in hand patted ground lamb cutlets, shake over the top the listed seasoning to taste. Fry on med/high heat both sides of the cutlet patties until browned, then reduce the heat and add a few dashes of Worcestershire sauce over each cutlet patty. Cook until the meat if fully cooked but yet a bit pink on the inside.

In the meantime, turn on the oven and when hot enough, bake your potatoes and squash wrapped in foil. 

Serve the lamb patties in the au jus (adding a bit of olive oil) that remains in the skillet and a short pour of olive oil to dress them up. A snip of fresh mint or rosemary is a lovely garnish.

*some like to cook cutlets using a breadcrumb coating...

~ Tutti a Tavola!

Get Ready for a Simple Brainy Fall Dinner...

 

Rancher's style...

For this dish you will need: beef stew meat, one purple onion, one red pepper, one med. can of diced tomatoes (or 2 fresh chopped) and one med. can of black beans. Make sure you also have on hand: chili powder, red pepper flakes, garlic powder, cinnamon and dried herbs. Marinate the beef in balsamic vinegar, Worcestershire sauce and sea salt one hour prior to cooking.

In a deep stock pot, saute chopped onion in olive oil and long with the red pepper. Push aside and sear the beef, bring back in the onion and pepper. Cover with 1 cup of beef stock and the one can of diced tomato. Stir and then add the one can of 'drained' black beans and or red kidney beans if you prefer.

Sprinkle in chili powder, garlic powder, red pepper flakes, a pinch of cinnamon (go easy) and dried herbs: rosemary, oregano and mint. I like to sweeten this stew with either a little organic brown sugar or black strap molasses.

For a side dish, mashed potato pancakes fried in bacon drippings.

~ Tutti a Tavola!