I think I may have been a cook in a logging camp in a former life. I make a meal, and the leftovers usually last into the next week. I only cook for 2, not a team of hungry lumberjacks. This tendency keeps me from making dishes like lasagna and breakfast casserole. By day 3 the leftovers are spongy, and by day 6 they make me cringe. I wish I could toss them. The only thing I hate more than eating day 6 leftovers is throwing them away.
My Flameware cazuela became the inspiration for reducing my portions. Besides, who decided a lasagna should be rectangular? I also discovered that you can make the entire dish in 1 pot. I boiled my noodles, browned my meat, and built the dish, all in my cazuela. Smaller portion, easier clean up, and I think it turned out beautifully…
Think outside of the box, or rectangle in this case. What traditional pan recipes could you convert to the cazuela? Take inspiration from one of our older posts… Kathie’s Sin in a Cazuela.
