Blueberry and Cream Scones

open-scone.jpgBursting with Blueberries and light as a feather, these moist and delicious scones are the perfect way to start your day. Recipe is inspired by Trang’s Lemon Blueberry Cream Scones from her site Wild Wild Whisk: https://wildwildwhisk.com/lemon-blueberry-cream-scones

For best results, mix dough the night before, form into a disk, wrap in plastic and refrigerate.In the morning, cut up scones and bake them.

Ingredients: (half recipe in parentheses)

blueberries on paper towel

1 heaping cup (1/2 cup) fresh blueberries

1/3 cup (2 Tb and 2 tsp) granulated sugar

Grated zest of one large lemon (preferably Meyer lemon)

2 cups (1 cup) all-purpose flour, plus extra to flour the board

1/2 tsp (1/4 tsp) Kosher salt

1 Tb (1 1/2 tsp) baking powder

2 (1) large eggs

2/3 cup (1/3 cup) heavy cream

1 tsp (1/2 tsp) vanilla extract

Directions:

Preheat oven to 400′

Rinse blueberries, then spread out on paper towels to dry.

lemon sugarMeasure sugar into medium bowl. Grate lemon zest into sugar, and rub sugar over the grater afterward to scrub out all the zest from it. Whisk sugar well until it turns yellow and is fragrant with the zest.

Sift flour, baking powder and salt into sugar, then whisk well to mix.

blueberries in flour mixAdd the blueberries to the flour mix and gently mix in with a large spoon.

In a smaller bowl, whisk eggs, cream and vanilla together until well blended.

Pour all but a tablespoon of liquid into the flour mixture. (You will use the reserved egg mixture to brush on the scones before baking.) Using your hands, gently mix the dough until all the flour mix is absorbed. Dough will be sticky.

sliced round of sconesGenerously flour a pastry board. Place the dough on the board and turn it several times until it is no longer sticky. Mold it into a large disk about an inch thick.

Wrap in plastic and refrigerate for an hour. You can make the dough the night before and have fresh bakes scones with minimal effort in the morning!

Dip a large sharp knife into the flour and cut the circle into 8 pieces. Coat the knife before each cut. You may need to cut twice.

scones on baking sheetLine an insulated cookie sheet with parchment paper. This is an important step to prevent blueberry juice from making a mess on your cookie sheet! Using a metal spatula, arrange the scones on the paper lined pan so that they are not touching. Use a pastry brush to brush the reserved egg mixture on the top of each scone.

Bake for 22 minutes until golden brown. Transfer parchment paper onto a cooling rack and let scones cool until you can’t wait any longer.

 

Cream of Roasted Mushroom Turkey soup

serving cream of mushroom soupOne of my comfort foods as a young woman was Campbell’s cream of mushroom soup over noodles. This post-Thanksgiving soup brings it up a quite few notches with roasted Cremini mushrooms. These earthy brown mushrooms, also known as baby bellas, are the middle child between the common white mushroom and the mature portobellos. I  add a large portobello and some shiitake mushrooms and a few pungent chanterelle and porcini mushrooms for extra savory umami flavor. I mix dried mushrooms with fresh, depending what’s in my pantry.

I used leftover turkey from Thanksgiving for the broth.

This soup takes a couple of days to make. Make the broth the first day. You can also roast the mushrooms the first day, or wait until the second day.

Makes about 8 bowls of soup

Ingredients:

1 turkey carcass with accompanying herbs, vegetables and drippings

about 16 cups of water (1 gallon)

1 pound cremini mushrooms

1 large portobello mushroom

5 shiitake mushrooms (fresh or dried)

3 medium-large chanterelle mushrooms (fresh or dried)

5 dried porcini mushrooms

4 Tb olive oil, divided

1 shallot

About 1/2 cup leftover turkey gravy

3 handfuls (4 ounces) of egg noodles

1/2 cup cream, half and half or milk depending on the amount of richness and calories you desire.

several grinds black pepper

1/4 cup dry sherry

1 – 2 tsp salt to taste (I use sea salt)

8 oz (1/2 pound) frozen peas

Make a turkey broth using the skin and carcass of the Thanksgiving turkey and the accompanying roast vegetables and drippings, adding a gallon of water (16 cups) to a large pot. If you make a plain roast turkey, add several stalks celery, an onion, 2 leeks and a couple of carrots along with several sprigs of rosemary, sage and thyme to the broth. Scrape as much white meat from the carcass, making this a bare bones operation (couldn’t resist that one!) Save some of the dark meat but add the thigh meat into the broth. Add salt to taste. Simmer for a couple of hours, or longer if you can. I simmered  my latest batch for 8 hours until it became a lovely dark brown. Pour through a sieve into a large container. Let it sit in the refrigerator overnight until the fat separates.

Soak the dried mushrooms in 2 cups of warm water for at least 20 minutes until soft.

Preheat oven to 425 degrees. Spoon the fat from the top of the broth and reserve one Tablespoon. Heat the broth to boiling.

Gently scrub fresh mushrooms with a soft mushroom brush or wet paper towel. Wrap a paper towel around a bunch at a time to dry them. Include the dried reconstituted shiitake mushrooms. Slice the woody ends off of the stems.

quartered mushrroms for soup

Cut creminis and shiitakes into quarters and the portobello into eights or smaller pieces. Roast for 15 minutes. Slice the shallot, chanterelles and porcinis thinly. Roast for 10 minutes.

roasted mushrooms for soup

Stir the roasted mushrooms and shallot into the hot broth along with the soaking liquid. Cook the soup for half an hour and then let cool for half an hour. Stir in leftover gravy.

Ladle out 1/3 of the soup into a blender. Blend on high then pour back into the broth.

Bring a medium pot of water to boil. Add a spoonful of salt. Stir in 3 handfuls of egg noodles. Cook for 6 minutes on medium heat. Drain noodles.

While noodles are cooking, shred and chop the white turkey meat until you have 2 cups, and set aside.

Add noodles to soup. Stir in pepper and sherry. Add cream, half and half or milk.

Stir in 1 teaspoon salt and adjust to taste. Stir in reserved turkey meat and peas and cook for 5 minutes.

Roasted Mushroom Barley Soup with Chicken Stock or Vegetable Broth

I made a simpler version of my roasted mushroom barley soup with rich chicken stock instead of beef broth and a mixture of fresh and dried mushrooms. I used Roz’s Jewish Chicken Soup made with double the amount of bones and drippings. I save the bones and drippings from roast chicken in a container in the freezer, then boil them with the vegetables and herbs to create a rich broth. After letting it sit long enough for the fat to solidify, I spoon out the fat, leaving a spoonful for flavor. If you’re a vegetarian or vegan you can substitute Vegetable Broth

I use a variety of dried mushrooms, including porcini, shiitake, and chanterelle. I soak them in warm water for ten minutes, then chop them and add to the broth, along with the soaking liquid.

roasted mushrooms

Roasted fresh Crimini mushrooms make the bulk of the mushrooms in the soup. These brown mushrooms are a more mature version of the common white mushroom, so you can sub white mushrooms if you can’t find criminis in your grocery store.

I roasted fresh shiitake, king and oyster mushrooms. They stand up to roasting and add a variety of flavors and textures. You may be able to find them at your farmer’s market in the fall. You don’t need to buy too many of these more expensive but flavorful mushrooms. Feel free to mix up the mushrooms as you find them. King mushrooms can make some good food porn too, if your tastes run that kinky!

King and Oyster mushrooms

Ingredients

6 cups chicken broth

½ cup pearl barley

1 tsp dried thyme

1/2  tsp white pepper

several grinds black pepper

3 – 4 Tb olive oil

1 lb crimini (brown) mushrooms

6 fresh shiitake mushrooms

1 fresh King mushroom

5 fresh oyster mushrooms

4 dried shiitake mushrooms

5 dried porcini mushrooms

5 dried chanterelle mushrooms

3 Tbs dry sherry

1 tsp salt, to taste

Directions

Preheat oven to 425 degrees. Bring broth to boil in a large pot over high heat.

While waiting for the broth to boil, soak the dried mushrooms in enough water to cover them by 2 inches.

Rinse and gently scrub the fresh mushrooms with a wet paper towel or mushroom brush and let them dry over paper towels.

When broth is boiling, Stir in barley, thyme and pepper.

Place fresh mushrooms in a roasting pan and toss with olive oil. until they are coated on all sides. Roast for 20 minutes. When they are done, let cool, then ladle a few cups broth over them, then remove the mushrooms to a cutting board and pour back the extra broth.  Chop the mushrooms roughly and stir them into the broth.

chopped soaked dried mushroomsRemove the dried mushrooms from the soaking liquid onto a cutting board. Dice them, then add to the soup along with the soaking liquid.

Simmer  the soup for 30 minutes. Correct seasonings, stir sherry in and salt to taste.

serve.jpg

Serve the pearl barley inside the oyster mushrooms for good luck!

 

 

Buckwheat Blinis

on dish.jpgBlini are Russian crepes. They can be made full size and wrapped around sour cream, lox, and if you have the money, caviar. You can also make them silver dollar size for canapes, and top them with piped sour cream and lox (and if you can afford it, caviar). You can swap plain Greek yogurt for the sour cream.

I love the yeasty taste and spongy texture of blini. The sugar helps offset the bitterness of the buckwheat.

Makes about 40 small blinis or 8 large crepes

Have ingredients at room temperature

Sponge:

1/2 cup warm water. Be sure it’s not too hot to kill the yeast!

2 tsp sugar

1 1/4 tsp active dry yeast (not instant yeast)

1/4 cup all purpose white flour

Batter:

1 cup milk (I used 1% but most recipes call for whole milk)

2 Tb butter

2 eggs, separated

1/2 cup all purpose white flour

2/3 cup buckwheat flour

3/4 tsp salt + a few shakes to add to egg whites

2 Tb sugar +a pinch to add to egg whites

Directions:

yeast and water

Stir 2 tsp sugar into warm water until it dissolves. (I found that 20 seconds in my microwave heats the water). Sprinkle in yeast and stir again. Let it proof for 10 minutes.

sponge

Then whisk in 1/4 cup white flour. Cover with a clean dishtowel and let the sponge rise for an hour until bubbly and doubled in size.

While sponge is rising,  prepare the ingredients for the batter:

milk n butter unheatedPour milk into a heatproof container, such as a Pyrex measuring cup. Add chopped butter.

heated milk and butter Microwave for a minute and stir until butter melts and milk is warm, but not hot.

Separate eggs, pouring whites into a mixing bowl. Stir egg yolks into milk.

After the sponge has risen and is bubbly, whisk in milk mixture, flours, salt and sugar until smooth. Cover with parchment paper and a clean dishtowel and let rise in a warm place free from drafts for an hour.

egg whitesBeat egg whites with a few shakes salt and a pinch of sugar until stiff.

batter with egg whitesFold them into the batter.

fryingHeat a cast iron skillet and wipe it with oil on a paper towel. To double your production, use two skillets (if you can keep up and not let the blinis burn!) With stove on medium, pour spoonfuls into the pan to make silver dollar sized pancakes.

flippedWhen holes form, flip them over and cook until they are golden brown.

Alternatively, you can pour enough into a pan to make a full sized crepe, turning the pan until it is covered with batter. Wipe the pan with the oiled paper towel between batches.

many

Put blinis on parchment paper and place a piece of parchment between the stacks of blinis.

large blini with lox

Spread sour cream and a few slices of lox on the side of the large blinis.

blini roll

Roll them up and serve.

servingOr pipe sour cream over the pancakes with a pastry bag fitted with a large star tip and top with a piece of lox (and or caviar) and sprinkle with dill weed.

fruit blini

For sweet blinis, fill with fruit and nuts. I microwaved the pecans for a minute with a dab of butter and a bit of maple syrup.

 

 

 

Chocolate Banana Bread

chocolate banana bread

I added cocoa to my recipe for 4 Bananas Low-fat Banana Bread or Muffins and achieved the perfect balance of rich banana and chocolate flavor that’s not too sweet. I used four soft, speckled bananas to add natural sweetness to this delicious bread with minimal oil and sugar. The bananas and just one tablespoon of olive oil make this bread very moist.

I used whey from plain yogurt instead of the milk and lemon. But you can go either way. (Pun intended).

Ingredients

1/3 cup 1% or skim milk or a combination of whey and milk

1 tsp lemon juice or 1/4 tsp white vinegar

1 cup unbleached white flour

¼ teaspoon baking soda

2 tsp baking powder

¼ teaspoon salt

3/4 cup finely ground whole wheat flour

1/2 cup cocoa powder (I used Valrhona cocoa, available in bulk from Berkeley Bowl)

A dash each of nutmeg and cinnamon.

2 eggs

2/3 cup brown sugar

1 Tb turbindo sugar for sprinkling on top (optional)

4 bananas (1 ½ cups mashed)

1 ½ tsp vanilla extract

1 Tb olive oil

½ cup walnut and/or pecan pieces

Directions

Preheat oven to 350º F.

Add lemon juice or vinegar to milk or milk/whey combined. Let it sit while you are mixing the other ingredients. The milk should curdle, resembling buttermilk. (You can skip this step and use buttermilk or just whey instead if you prefer).

Sift both flours, cocoa powder, baking soda, salt, and baking powder into a medium bowl. Add nutmeg, cinnamon, and flax seed.  Stir well to combine ingredients.

Whip eggs in mixer until well combined. Add brown sugar and whip on high speed for 2-3 minutes until creamy.

Mash bananas with a fork or potato masher. Add them to the egg mixture, along with olive oil and vanilla. Whip for another minute.

With mixer on low, add half the milk and half the flour mixture, and then repeat. Mix only until ingredients are almost combined. Fold in nuts and strawberries until they are just combined.

Spray a loaf pan or muffin tins with non-stick spray. (because of the low fat content of the ingredients, you should spray paper muffin cups with non-stick spray if you choose to use them.) For extra buttery flavor, wipe a smear of butter at the bottom. Pour in batter. Sprinkle the top with turbindo sugar if desired.  Place on the middle shelf of preheated oven. Bake loaf 50 – 55 minutes, muffins for 35-40 minutes,  just until a toothpick inserted in the center comes out somewhat dry. Remove bread from pan and let cool on a rack before slicing.

 

 

Cheesy True Grits

Cheesy grits with fried eggs

These creamy, cheesy grits make an easy, perfect breakfast topped with fried eggs. The melting quality of Gouda or Gruyere cheese marries the flavor of sharp cheddar in a perfect match. You can also sub half a cup of Trader Joe’s melange of Gruyere and Cheddar cheese. Unlike many Southern recipes, this California girl adds no cream and just a smidgen of butter.

Serves 2

Ingredients:

grits box

cheese

2 cups water

A few shakes salt (I use sea salt)

1 tsp butter

1/2 cup quick cooking hominy grits

1/2 cup of Trader Joe’s Melange cheese (made of Gruyere and cheddar)

OR

1/4 cup (2 oz) grated sharp cheddar cheese

1/4 cup (2 oz) grated Gruyere or Gouda cheese  (2 small rounds of Gouda)

Directions

Bring salted water to a boil in a medium saucepan. Slowly whisk in grits. Turn burner to low, cover and cook for 5 minutes, stirring occasionally. Stir in butter and cheese until they melt. Cover pot while you fry the eggs.

Fried eggs:

Warm eggs in a large pot of hot water for 10 minutes. Or even better, leave them out overnight. Melt a teaspoon of butter in a non-stick skillet over medium heat. Break eggs into pan and let them cook over medium heat until the whites begin to harden on the edges. Lift the edges in a few places and pour in a spoonful of warm water underneath them. This makes the whites more tender. Cook until the whites are opaque. Sprinkle with sea salt and pepper.

Poached Eggs: I used Alton Brown’s method: https://www.foodnetwork.com/recipes/alton-brown/perfect-poached-eggs-recipe/how-to-make-poached-eggs-like-alton-brown

Heat about 1 inch water in a non stick frying pan. Add 2 tsp vinegar and 1 tsp Kosher (or regular) salt and stir well. Break cold eggs into separate ramekins or teacups. Gently pour each egg in separate parts of the pan. Turn off heat and cover pan. Set timer for 5 minutes for eggs with a liquid yolk, or 7 minutes for a soft yolk. Remove with a slotted spoon and place on a paper towel to drain.

Pour the cheesy grits in a cereal bowl and gently place the eggs on top. Stir and enjoy.

poached eggs on cheesy grits

 

Huevos Rancheros

Hevos Rancheros with frijoles

Huevos Rancheros con frijoles pintos is my favorite hearty Mexican breakfast. I like to make a batch of beans the night before and let them slowly cook in the crock pot overnight. Then I pour them over the huevos rancheros and sprinkle them with salty cotija cheese or queso fresco (fresh cheese).

tortillas on comalIngredients: (serves one)

2 corn tortillas

nonstick canola oil spray

2 tsp butter

2 eggs

2 Tb warm salsa

2 teaspoons cotija cheese or queso fresco

about 1/4 cup frijoles pintos

Directions

Warm eggs in warm water for about 5 minutes.

Heat the comal. Spray comal and both sides of the tortillas with nonstick spray and heat over medium.

fried eggsMelt butter in a nonstick skillet. Fry the eggs. When the whites begin to harden, divide the eggs so the whites are not touching.

Pour salsa on eggsWhen tortillas begin to crisp, transfer them to a plate. Carefully place the eggs on top of them, Pour heated salsa over the eggs.

eggs-with-salsa-and-cheese.jpg

Sprinkle with half the cheese (about one teaspoon).

Hevos Rancheros with frijolesLadle beans over eggs and on the side if you wish. Sprinkle the rest of the cheese on the beans. Disfrutalo!

 

 

 

Peachy Challah Bread Pudding

 

bread pudding serving1I made this with Challah left over from our Rosh Hashanah dinner. I stirred together the custard and bread the night before and let soak overnight in the fridge. The second time I made itn for the Yom Kippur break the fast dessert, I only had 15 minutes to soak the bread, and it was fine.  Either way, it made a yummy breakfast and dessert. If your challah is fresh, toast it lightly so it can absorb the custard. I put in seasonal fruit – in this case fresh peaches. You can also add blueberries or other soft fruit. The chocolate chips add a gooey richness.

challah braided in circleIngredients:

Canola nonstick spray

4 eggs, whisked well

2 cups warm milk (I used 1%) I drink lactose free milk, so that’s what I used.

1 tsp vanilla

3 Tb sugar

a few shakes salt

1 tsp cinnamon

A few shakes each nutmeg and pumpkin pie spice

1 Tb bourbon whiskey

About 1 1/2 cups leftover challah, torn into 1 inch pieces

2 Tb semi-sweet chocolate chips

3/4 cup pecans

2 large peaches, sliced

1/2 cup fresh blueberries

1 tsp butter for topping

1 tsp coarse sugar such as Demera

Directions:

Whip eggs well in a mixmaster or large bowl. Warm the milk in microwave, then stir in sugar, salt, vanilla, bourbon, and spices. Whisk into eggs. Stir in challah pieces. Cover bowl and refrigerate for a few hours, or overnight. If you don’t have time, it will still work to soak the bread about 15 minutes.

In the morning, preheat the oven to 350′ Set a large roasting pan in the oven with about 2 inches of warm water on the middle rack.

peaches n pecansSpray a flat casserole dish with nonstick canola oil spray. Cut up peaches and stir with blueberries, chocolate chips, and pecans. Spread in the bottom of the casserole dish.

bread pudding before bakingPour soaked bread and custard into the dish. Cut 1 tsp of butter into tiny pieces and scatter across the top. Sprinkle 1 tsp of Demera sugar over the top.

Carefully place the casserole dish into the the water bath in the roasting pan. Bake for 45 minutes. Serve warm (but it’s also good cold).

bread pudding serving

Steel yourself for Slow Cooked Steel Cut Oats with Caramelized Apples and Blueberries

december-4-2016-steel-cut-oats-in-bowl-with-walnuts

Breakfast in Bed? No problem. Make this nutritious apple and cinnamon scented oatmeal the evening before in your rice cooker or crock pot. It will be ready for you when you wake in the morning and your kitchen will smell like apple pie! This is the best way to wake up!

Note: If you make this before bed, it’s best to start it at least an hour before hitting the sack. Once the oatmeal thickens, stir well to prevent lumps.

Steel cut oats have the most nutrition and lowest glycemic index of all the oatmeal products.  I add flax seed, oat bran and chia seeds to further boost the nutrition, and sprinkle with walnuts for extra protein. My recipe uses only a tablespoon of brown sugar, unlike most of the slow cooked steel cut oats recipes you find on the web. The raisins, apples, and cinnamon bring a natural sweetness to the cereal. Of course you can add more brown sugar or maple syrup when serving, but I’m fine without that.

I use a nonstick rice cooker with a slow cook setting. I spray it with nonstick canola oil spray and cleanup is very easy. I’ve made this in the crock pot too, but be sure you spray it well. Even so, there is a bit more cleanup involved. If the oatmeal sticks, soak the crock pot with hot water and a few tablespoons baking soda.

dry-ingredientsIngredients (makes approximately 6 cups). Refrigerate leftovers for more breakfasts.

Nonstick canola spray

3 cups milk

6 cups water

1 1/2 Tb butter (or a mixture of butter and coconut oil)

4 large Gala, Jonagold, Pink Lady or other sweet cooking apples peeled and chopped (you can substitute other cooking apples)

1 Tb brown sugar

1 tsp vanilla

1 cup steel cut oats

1/2 tsp salt

1 Tb cinnamon

1 Tb flax seed meal

3 Tb chia seeds

1/4 cup oat bran

1/4 cup raisins

2 cinnamon sticks (optional)

For serving:

1 cup walnut or pecan pieces to stir in the next morning

1 cup fresh or 2 cups (16 oz) frozen blueberries to stir in the next morning (optional)

caramelized apples and dry ingredientsDirections

Spray your cooker very well. Fill with milk and water.

apples cooked in butter with cinnamon and brown sugar

Fry apples in butter and sprinkle in a few shakes of cinnamon, the vanilla and brown sugar, stirring often until they caramelize. If I have cream on hand, I stir in a tablespoon for real caramel.

Mix dry ingredients in a bowl, then pour into cooker and mix well with the liquids. Mix in caramelized apples, raisins, and cinnamon sticks. Set slow cook timer for 7 hours. It’s best to make this with at least an hour before bedtime so that you can stir it while it thickens and avoid lumps.

apples-on-top-of-cooked-oats

In the morning, the apples will rise to the top.  I like to stir in a cup of fresh (or frozen) blueberries. Acai berry puree is also good to stir in. Stir oatmeal well and ladle into bowls.

frozen blueberriesIf you don’t have apples on hand or just don’t want to do all that work, stir in a 16 oz package of frozen blueberries into the cooked oatmeal.

oatmeal with frozen blueberries

Sprinkle with pecan or walnut pieces and serve with more milk if desired.

Eggplant Crockpot Pasta Sauce

served with Parmesan and basil

ingeredients

The last 10 minutes of San Francisco’s Heart of the City Farmers Market are filled with vendors shouting “$1 a bag!” which is how I ended up lugging home 2 bags of eggplant and a huge bag of tomatoes home on the Bart train!

We’re in the middle of one of those rare but scorching Bay Area heat spells, so I decided to use my Crockpot to cook the eggplant and veggies instead of roasting them in the oven. Although not as toothsome as roasting, they came out tasty and ready to mix with penne or rigatoni pasta.

chopped vegetables

Ingredients:
A very large bag of tomatoes. It’s fine if they’re a little soft, and that’s what you’re going to get with bargain bag tomatoes anyway.
5 long Italian eggplants and 4 small globe eggplants
1 ½ small onions, (or one large onion)
2 bell peppers (or a bag of frozen sliced bell peppers).
5 large mushrooms
6 spicy chicken Italian sausages (you can use sweet if that’s too spicy for you)
8 garlic cloves, smashed and chopped
Parmesan rind
4 bay leaves,
Sprig of rosemary
1 Tb oregano
1 ½ tsp salt
A few grinds black pepper
1 Tb of olive oil
1 Tb red wine
1 Tb of sugar

Add after cooking sauce:
1 can artichoke hearts
1 fresh bunch of basil
1 cup freshly grated Parmesan cheese

2/3 pound of penne or rigatoni pasta

Chop the vegetables and sausage and add the other ingredients in the first list to the Crockpot. I went to the trouble of dipping the tomatoes in boiling water and peeling them, but it’s not really necessary to do that.

in the crock pot

Cooked sauce in the Crockpot

I started the sauce after work and let it cook all night. (You can also start yours in the morning and cook it all day.) I was a little worried that there wouldn’t be enough liquid to cook it properly, but in the morning I realized that the vegetables had released plenty of liquid. I removed the Parmesan rind, which had given up its flavor to the sauce.

I added a can of chopped artichoke hearts. I chopped half the bunch of fresh basil I had bought at the farmers market and stirred it in with the freshly grated Parmesan. I let it sit in the fridge until dinner time so the flavors would develop.

At dinnertime, I boiled 2/3 of a pound box rigatoni pasta  and mixed it together with the sauce. I chopped up the rest of the fresh basil and sprinkled it on top with more Parmesan. This made 9 meals. Yay for leftovers!

layered with Parmesan

layered sauce with Parmesan