Do you love comfort food? Good because today's Cooking With Stanley is packed with just that. This is another one of those meals where you could easily make just one on a weeknight for a satisfying dinner. This week's dinner was much less stressful than last week's. Everything needed to be prepared ahead of time and at different intervals to bake in the oven 30-45 minutes before serving so it gave me plenty of time to toss the salad and clean up the kitchen. Because everything was kind of spaced out, it made it less stressful to actually cook each part. The lack of vegetables was also really nice. This meal has plenty of good ingredients but last week the amount of vegetables I had to chop was out of control. There are times when you want nothing to do with the food because you've been dealing with it for hours. That was last week. This week I actually wanted to dig in...especially to the lasagna.
Grace's Chicken Soup with Mozzarella
Roasted Mushroom Salad with Lettuce, Balsamic Vinaigrette and Parmesan Shavings
Lasagne with Chicken and Mushrooms
This was the first time I've ever baked a soup. Have you ever heard of that? It was definitely a direction I read over several times to make sure I didn't skip a page or read it wrong. You literally put the soup in a casserole dish, top it with cheese and bake in the oven! Oh...and you scramble an egg real quick and pour it on top of the cheese. That was another random twist I wasn't expecting. It was pretty delicious though. The soup was light yet comforting. Papa Coffee had two bowls! After baking it, it turns out more like a stew than a soup. This is a great dish to put together with leftover chicken on a weeknight when you want as little work as possible in preparing. If the chicken is already cooked, you could pretty much just pop it all in the casserole and bake it.
The Roasted Mushroom Salad was delicious. My Parmesan savings were more like crumbs so I just poured the rest of the container over the salad haphazardly. Who doesn't love extra cheese? Appetite over presentation...yes? Anyway, the mushrooms are roasted in advance and mixed with everything right before serving. The dressing was incredibly easy to prepare. If you think you'll have leftovers, I'd recommend not mixing the salad with the dressing so that you can seal in a bag and have for lunch another day.
Now for the star of the show...Lasagne with Chicken and Mushrooms. DELICIOUS! This was my favorite. It's a much lighter version of lasagna, most likely because I halved the beschamel sauce it called for. The mushrooms are incorporated through the red sauce. Before assembling the lasagne and cooking the noodles, I cooked up a pot of the Tomato Sauce with Mushrooms as instructed and used it in each layer of the lasagne. It was so delicious. I could eat this for days. If there is one thing you should cook from this week's menu, it's this.