Many moons ago I mentioned that I baked some lactation cookies. A few of you asked for the recipe and I ignored you. Not purposely, of course, but if you’re still hanging around and interested, here it is!
I found that they did actually help a little in increasing my milk supply. The only downside is that I ate every single cookie on my own. The dough smells a little… odd, thanks to the Brewer’s Yeast but do not let the smell sway you! These cookies are really good.
Enjoy, and let the milk flow!
P.S. As we
speak type I’m baking up a dozen of these Chocolate Chip Banana Lactation Muffins. I can’t vouch for the taste quite yet, but thought I’d share the recipe just in case!
Barefoot Contessa can do no wrong! I love Ina’s recipes so much- this one included. This is a light pasta for summer that involves no cooking (besides boiling noodles)- perfect for hot days. Another bonus: leftovers are fabulous cold from the fridge.
Summer Garden Pasta
Recipe from Ina Garten
*Note: I cut this recipe in half and still had leftovers!
- 4 pints cherry tomatoes, halved
- Good olive oil
- 2 tablespoons minced garlic (6 cloves)
- 18 large basil leaves, julienned, plus extra for serving
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound dried angel hair pasta
- 1 1/2 cups freshly grated Parmesan cheese, plus extra for serving
- Combine the cherry tomatoes, 1/2 cup olive oil, garlic, basil leaves, red pepper flakes, 1 teaspoon salt, and the pepper in a large bowl. Cover with plastic wrap, and set aside at room temperature for about 4 hours.
- Just before you’re ready to serve, bring a large pot of water to a boil and add the pasta. Cook al dente according to the directions on the package (be careful - it only takes 2 to 3 minutes!). Drain the pasta well and add to the bowl with the cherry tomatoes. Add the cheese and some extra fresh basil leaves and toss well. Serve in big bowls with extra cheese on each serving.
You had me at pasta.
And then again at “extra cheese”.
I came across a recipe for Summertime Lasagna and wanted to share because it looks SO delicious! I can’t wait to try it!
1 cup ricotta
1/4 cup grated Parmesan
3 tablespoons olive oil
Coarse salt and freshly ground pepper
8 lasagne noodles, broken into thirds, cooked according to package instructions and drained
1 minced garlic clove
2 pints cherry tomatoes, halved
2 small zucchini, thinly sliced
1/2 cup torn basil leaves
1. Combine ricotta, Parmesan and olive oil, and salt and pepper to taste. Set aside.
2. Heat oil in skillet over medium high and add garlic and tomatoes. Cook until slightly broken down, about 3 minutes. Transfer to bowl.
3. Add zucchini to skillet (with a little more oil if needed). Season with salt and pepper and cook about 5 minutes until tender. Transfer to another bowl.
4. Scatter a few tomatoes over four plates. Top with one noodle, a spoonful of ricotta mixture, zucchini and more tomatoes. Repeat layering twice, ending with noodle and tomatoes. Drizzle a little more olive oil on top. Garnish with basil and serve.