This casserole is simple and delicious, and makes a perfect snack during a picnic (bento anyone?)—you should use it as a basic idea for a casserole, since the pasta sauce is the stable and the most important piece of the meal. It's also a very tweak-able recipe! :-)
This is one of my signature dishes—it's delicious, rich and hearty, and goes well with any kind of base: pasta, potatoes, and rice just taste superb together. My secret to the intensive, flavorful sauce is the triple reduction of the ingredients' fluids, due to cooking in batches and mixing in specific order. It takes some time, but the result is so much worth it! :-)
With all the sugar I'm processing lately, I need to take some precautions to keep my diet balanced. This recipes is the bomb not only for people on the diet, but also for anybody else, who loves the aromatic, juicy aroma of a chicken breast. All of that awesomeness without any extra oil or fat, which makes this recipe gold! :-) ---|
It's also a great cooking technique for almost any meat or vegetable that tastes better when cooked with own juices, keeping the moisture, aroma, and all vitamins inside. It's easy to use, makes great-tasting meal, what's not to love?!
Do you remember the butterscotch recipe? It ended up being the icing on the cheesecake I made recently. It's a terrific, although a bit heavy, recipe that will be a perfect alternative for a birthday cake or any other celebratory cake — it's very dense, and will easily yield 12 or more portions and leftover cookies! :-)
I didn't plan to make this cake at all, what I did plan was apple tart with apricot jelly... Well, sometimes I just change my mind, especially while experimenting in the kitchen :-) The result is interesting, refreshing and citrusy! :-) If you don't like the strong orange aroma, you can replace them with any soft and sweet fruit: peaches, pears, and apricots should do fine!