Deconstructed Stuffed Zucchini Casserole, Invented by Marya

1. Peel, remove seeds, dice 3 zucchini's & saute with 1/2 an onion, diced, & 1 clove minced garlic in olive oil; salt/pepper well.
2. Spread sauteed veggies on the bottom of a glass baking dish (about 9x13)
3. Mix:
• 1-2 cups cubed cooked chicken
• 1 cup bread crumbs (I made with dicing a baguette into crouton sized bits, drizzled with olive oil and sprinkled with Italian seasoning, broil--on lower rack--until dried out, but not burnt)
• 1/2 c. parmesan cheese
• 1-2 cups cooked rice
4. Top with 24 oz. jar spaghetti sauce.
5. Finish with mozzarella cheese on top!
6. Bake covered for 40 minutes @ 350 degrees; uncover and broil briefly to melt cheese more if desired!

Robbie, 4 years: 

Feast of St. Robert Bellermine

9-17-25

Feast Day Cup!!!

Easy Thai Curry, by Ruby (with new Will)

Hey! Sharing bc im on a kick and its been so yummy! This makes almost 2 quarts of curry.  These are starting pt measurements. I never measure, just throw stuff in / taste and repeat. But these are my guesses! 

Aromatics:

1T coconut oil

1 chopped shallot

3 cloves garlic sliced

1 inch ginger chopped or ginger paste (1T)

Curry:

1 small jar thai kitchen curry paste

3 cans coconut milk

Vegetables/protein  (choose/make your own/whatever you hsve!l

3 chicken breast 

Red curry ideas: sliced carrots, bamboo shoots can, mushrooms, cubed potato 1", acorn squash, red/orange bell peper, pineapple, sweet potato

Green curry: eggplant, potato, peas, bamboo shoots, mushroom, green pepper, 

Spices: 

-2T fish sauce

2T lime juice 

2T sugar

1t salt

Optional: red pepper flakes, basil 

Instructions: 

1. Saute aromatics on low/med, a few minutes. Do not want anything burning/turning brown.  

2. Get aromatics out of oil (unless u want to eat them in the curry; I keep mine in and eat); add curry paste and saute for one-two minutes, incorporating oil into paste

3. Add coconut milk and bring to boil; turn down and simmer. Add the spices. Gonna simmer for abt 15 min or til veggies cooked. Occasionally taste and add more spices as needed

4. Add protein (i Add chicken raw, whole breast and then fork/scissors cut into slices as it firms up) and then veggies (space em dense first, ie potato mushroom carrots and not stuff like peppers til the end, dont wa t them mushy!

9-10-25, Will!

Maple Chipotle Jambalaya Soup (Rita's jam!)

 5 c. chicken broth

1/2 c. water

1 c. each: carrots, celery, onion (diced, sauteed)

1 tsp. minced garlic

1 Tbs.  maple chipotle mix

1 tsp. basil

1 Kielbasa sliced into coins

1 c. diced chicken

1 1/2c. cooked rice

1 1/2 lime,  juiced

1 sm. jar pimentos

Mom's Lasagna

1 lb. sausage

¼ c. parsley

2 garlic, crushed

½-1 Tbsp. salt

1 ½ tsp. basil

1 egg, ½ tsp. salt

¼ tsp. pepper

½ c. onion

2 sm. cans tomato paste

1 Tbsp. salt

15 oz. cottage cheese, drained

1 lb. mozzarella

½ lb. hamburger

4 c. canned tomatoes

2 Tbsp. sugar

12 noodles

½ tsp., fennel

1 ½ c. parmesan

1. Brown meats, onion, and garlic well; add sugar, ½ tsp. salt, basil, fennel, pepper, ½ of parsley. Mix well.

2. Add tomatoes, paste, and ½ c. water, mashing tomatoes.

3. Bring to boil; reduce heat, simmer until thick (cover on)—1 ½ hrs.

4. Boil noodles. Drain, and dry on paper towels.

5. Preheat oven to 375 degrees.

6. Mix cottage cheese, egg, remaining parsley, and salt.

7. In 9 x 13 pan layer:

a. 1 ½ c. sauce

b. 6 noodles

c. ½ of ricotta mixture

d. 1/3 mozzarella

e. 1 1/5 c. sauce

f. ¼ c. parmesan

g. Repeat steps b.)-f.)

h. Remaining sauce

i. Mozzarella, and

j. Parmesan

8. Cover with foil; bake 25 mins.

9. Remove foil; bake 25 mins.

10. Cool 15 mins before serving.

Grandma holding Walter, February 2024.

Walter born 12/1/23.