Chipotle Scalloped Yams

I modified the recipe I found on food network site to get rid of cream and use up some frontera grill brand chipotle sauce I had. You can use whatever chipotle pepper form you want, though use less than the amount if you're not using salsa - original recipe called for 1 T. of chipotle puree. Lindsey requests that I not use the black pepper next time.


2 cups skim milk
4 heaping tablespoons chipotle salsa (Wegmans)
3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
Salt and freshly ground black pepper
Preheat oven to 375 degrees F.

Whisk together milk and chipotle puree until smooth.

In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the milk mixture and season with salt and pepper. Repeat with the remaining potatoes, milk, and salt and pepper to form 10 layers.

Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the milk has been absorbed and the potatoes are cooked through and the top is browned. Inspired by Food Network recipe.

Spaghetti Carbonara

We made this for dinner tonight and it was totally awesome. The original recipe calls for a complex process of curing pork belly but guess what - I happened to have some bacon in the fridge and the recipe had this alternative to the pork belly fest - so in went the bacon.

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Ingredients

12 ounces diced browned bacon
2 tablespoons bacon drippings
1 minced garlic clove
1/2 cup chicken broth
1/4 cup dry white wine

1 pound spaghetti
1 1/2 cups fresh shelled peas (from about 1 1/2 pounds peas in pods) or 1 1/2 cups frozen petite peas, thawed

2 large eggs
1/2 cup grated Parmesan cheese, divided
1/4 cup grated Pecorino Romano cheese
1/4 cup chopped fresh Italian parsley

Preparation

In large skillet bring first five ingredients so a simmer and keep warm.

Cook spaghetti in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add peas; cook 1 minute longer.

Meanwhile, whisk eggs in large bowl. Add 1/4 cup Parmesan cheese, Pecorino Romano cheese, and parsley; set aside.

Drain pasta, reserving 1 cup cooking liquid. Whisk 1/4 cup hot cooking liquid into egg mixture. Add pasta; toss to coat. Add mixture to skillet with pork and toss, adding more cooking liquid by tablespoonfuls if dry. Season generously with black pepper. Divide among bowls and serve, passing remaining 1/4 cup Parmesan cheese alongside.

Of oil and grounds.

Two questions for my fellow hungries:

First - how do you save your used frying oil? My mom had this awesome canister when we were growing up that was made out of some metal and it had a lid but right under the lid it had a sieve so when you would pour the cooled off oil it would strain it.

Second - does anyone know how you can reuse used coffee grounds? I make coffee every morning and I read somewhere that it's good to use it as part of your plant food - any clues?