Casa Pennell is struggling, seems like every time we turn around we’ve got one more thing to fix around here. First it was our older car, which is sitting parked in the garage where it died about a month ago. Nothing is wrong with the thing, it’s battery is just dead and since we rarely need it its just sitting there forgotten and collecting dust. Then we had the issue with our basement power. Last weekend we made the decision to replace our hail damaged roof. Now, well now its our kitchen sink. Last night I was preparing to make a great dinner, and was just about to rinse my vegetables when I pulled the spray nozzle (which is also the main faucet head) and the hose detached from its head and in the split second it took me to turn the water off went all haywire, sprinkler style and doused the entire kitchen and hallway. It doesn’t appear to be permanently broken, just broken enough that we can’t fix it easily. I bought a fancy wrench at lunch today and it didn’t work so I tried using a wire hanger (don’t ask!) and of course that didn’t work either. So tonight I made vegetable lasagna, using the bathroom sink. Nice!
Just in case your interested in bathroom sink cooking, here is that recipe.
1 10 oz package frozen chopped spinach, thawed
2 teaspoons olive oil
2 cups chopped fresh broccoli
1 1/2 cups thinly sliced carrot
1 cup sliced green onion
1/2 cup chopped red pepper
3 garlic cloves, crushed
1/2 cup flour
3 cups 1% low fat milk
1/2 cup Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups low fat cottage cheese
1 cup shredded mozzarella cheese
1/2 cup swiss cheese
12 cooked lasagna noodles (cooked without salt or fat)
Drain spinach; remove excess moisture. Set aside.
Coat a dutch oven ( i use a 9×13 pyrex) with cooking spray. Add oil (to skillet if you are using anything other than the dutch oven) place over medium heat until hot. Add broccoli and next 4 ingredients.; saute 7 minutes. Set aside.
Place flour in a medium saucepan. Gradually add milk, stirring with a wire whisk until blended. Bring to a boil over medium heat and cook, stirring constantly, 5 minutes or until thickened. Add 1/2 cup Parmesan, salt and pepper; cook, stirring constantly 1 minute. Remove from heat; stir in spinach. Set aside 1/2 cup spinach mixture.
Combine cottage cheese, mozzarella, and swiss cheese. Spread 1/2 cup of spinach mixture in a 13×9 baking dish coated with cooking spray. Arrange 4 noodles over spinach mixture, and half of remaining spinach mixture, half of broccoli mixture and half of cottage cheese mixture. Repeat layers ending with noodles. Spread reserved spinach mix over noodles and remaining 1/2 cup of Parmesan. Cover and bake at 375′ for 35 minutes. Let stand for 5 minutes before serving.
Yield 9 servings
Edit: We are calling a plumber, I have exhausted every 4 letter word in my vocabulary and still cannot get the faucet to cooperate!