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Again, thank you Anita! You made my week... I'm savoring...
As if I ever needed a good reason to eat Italian food… but, I have to tell you about Caioti Café, in Studio City –since some of us may not, unfortunately, get to go to Italy any time soon -(Lib said that I could be creative with how I work in the Italian theme). When I was pregnant with my first daughter (first of 3 girls!), I was miserably overdue by 10 days. My husband was kind enough to drive to Studio City to pick up a sure-fire way to trigger labor: the “the” salad, aka “the maternity salad.”
This is directly from the restaurant’s website : Caioti Pizza Café continues to offer the "The Salad" that has become legendary and a rite of passage for expectant or overdue Moms. The salad dressing can also be purchased bottled to go, or you can visit the Maternity Salad Dressing website at: www.maternitysalad.com (they didn’t offer the TO GO dressing when I was needing it most!)
I ate the salad for dinner, and went into labor at 9pm that very night. My daughter was born the next day. That alone would have made the salad worth it, but the best part was that it was SO tasty too!!
Legend has it, you have to be overdue. I wrote them a letter and sent them a picture of my precious baby girl. It still resides in one of their guest books. If you are ever in the area, I highly recommend the café – nice ambiance and great food, even if you’re not overdue!!
I decided today, to share my go-to meal. My 5-yr old made an “about my mom” book for me in kindergarten for mother’s day. It said my favorite food was “luznyo” (lasagna)– not because it is, but because I make it SO often. It is the one meal that I make that EVERYONE in my family eats. Even the baby now. Yippee!! Isn’t that a great feeling – to only make one meal that feeds 5 hungry people (3 of them under 6-yrs old!) with minimal complaining!
This is also a great one to make in a foil tin, and bring to the newest mommies and daddies you know. I throw in a Caesar salad (with roasted corn for an extra yummy addition), some Italian soda. Mmm-mmm good.
Baked Rigatoni:
1 lb box rigatoni (or penne or farfale)
1 lb ground turkey (also fine with beef)
italian seasoning**
garlic salt**
1 26-oz jar spaghetti sauce
1 15-oz ricotta
1 cup mozzarella
1 egg
preheat 350 degrees
boil the pasta as directed. rinse.
brown the meat. add the sauce. simmer 5 minutes. (**I add some garlic salt and italian seasoning)
in large bowl, stir together the ricotta and egg. add the cooked noodles.
in 13x9, layer 1/2 of the meat mixture.
cover with all of the noodle mixture.
top with remaining 1/2 of meat.
sprinkle mozzarella cheese on top.
bake 25-30 minutes.