Last night’s dinner

Well, you can see by how much is left that the lemon-chicken lasagne was enjoyed. You can actually taste the lemon all of the way through the dish and it lightens the heavier taste of the bechamel. This dish falls under the category of “oddly appealing” you know…kind of like Harvey Keitel in the “The Piano”.

A couple of things to keep in mind: I added more parmesan into the bechamel (about 1/2 cup) and the dish is pretty beige. I think that next time I’ll layer in some vegetables-maybe red bell peppers?

Tonight’s dinner
I have more pork coming in June from Dave at Ashton Glen so I want to make sure that I use up everything that I’ve got in the freezer. We had a ham at my mom’s last weekend but it was just ok. It tasted a bit bland like a lot of the grocery store ham (and meat) tastes like. I also really want some ham for sandwiches tomorrow as I’m on the run with the baby again and tend to not eat enough on those days.

Baked Ham (easy as can be and always good-can also be used for pork chops)
In a bowl combine; 1/2 cup mustard, 1/2 cup brown sugar, 3 T of maple syrup. Mix. Spread over a ham (I’m using a ham that is about 4 lbs. and has the bone in-I’ll do something with that bone in the next day) and bake for approx. one hour at 350 degrees. You can also do this in the slow cooker for the entire day. Before I put the ham in the pan though I make a bed of chunks of apples on the bottom to lay the ham on. While the ham cooks then it creates its own ham-flavoured apple sauce. This is really good for me right now as I have way too many apples in the fridge. I like to leave the top off of the roasting pan as I really like the ham to have a bit of a crust on it.

Honey Carrots
Cut carrots on the bias (creates more surface area for the honey and lemon to glomb onto) and boil in salted water until JUST tender. Place in a serving bowl and toss with juice of half a lemon, a dash of sesame oil and 1-2 tsp of honey. If you have some parsley around-toss that in too.

I think that I’ll also stirfry some mushrooms to go with this meal.

The best part of dinner though is going to be apple crisp. As I mentioned I have way too many apples right now and don’t want to have them go to waste. You can use this crisp topping for apples, peaches, berries etc.

Crisp topping
1 1/2 cup oatmeal, 3/4 cup butter, 1 1/2 cup brown sugar, 1 cup flour, 1 tsp. cinnamon (I really like Epicure’s apple pie spice blend). Blend together with your fingers until it resembles clumpy sand. Top fruit and bake until fruit is soft. I don’t usually add more sugar to the fruit as the topping is really sweet. If I use berries though I sprinkle them with a bit of cornstarch to help create a cohesive sauce.