Tag Archives: Recipe

Portabella Noodles

All credit for this one goes to Budgetbytes at http://www.budgetbytes.com/ for their Simple Portabella Pasta.

The Portabella Noodles recipe mentioned in the Episode 2 of Podcast Lost in Space!

Remember don’t put PAM or non-stick spray on the pan if you can avoid it, it makes them feel weird later.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds

Mince = chop into very small pieces

Toss = Mix with utensils without crushing the ingredients (as opposed to blend)

  • 2 large portabella mushroom caps
  • 3 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 12 oz. rigatoni (any noodle works)
  • 2 cloves garlic
  • 1/2 tsp dried thyme
  • 1/3 cup grated parmesan
  • Salt to taste (this means add a little bit of salt, taste, add more or stop)
  • ~3/4 cup roughly chopped parsley

Necessary Equipment

  • 1 Medium Sized Pot
  • Tin Foil
  • PAM/non-stick spray
  • Oven Pan


  1. Preheat the oven to 400F degrees. If you have a fancy convection oven, drop it to 350F degrees.
  2. Line a baking sheet with tinfoil and then spritz lightly with non-stick spray (PAM).
  3. Lightly brush off any dirt or debris from the portabella mushrooms and then drizzle each cap on both sides with ½ tablespoon of olive oil, ½ tablespoon of red wine vinegar, and a slight sprinkle of salt
  4. Place the seasoned mushrooms on the prepared baking sheet (gill side down that’s the side that isn’t smooth) and roast in the preheated oven for 30 minutes.
  5. While the mushrooms are roasting, begin to boil a large pot of water to cook the pasta. Once the water reaches a full boil, add the pasta and continue to boil for 7-10 minutes or until tender. Reserve about a cup of the starchy cooking water before draining the pasta.
  6. Mince (chop into very small pieces) the garlic and add it to a large skillet along with the remaining 2 tablespoons of olive oil and the dried thyme.
  7. Cook the garlic and thyme over medium-low heat for 2-3 minutes, or until the garlic is tender. Remove the skillet from the heat afterward.
  8. Roughly chop the parsley.
  9. When the mushrooms have finished roasting, carefully cut each cap in half and then slice crosswise into thin strips.
  10. Add the drained pasta, sliced mushrooms, and chopped parsley to the skillet with the garlic (heat turned off). Toss the whole mix until its all coated.
  11. Use a small amount of the reserved pasta water to loosen the pasta if it becomes dry.
  12. Add the parmesan cheese and toss to coat once again. If desired, add an extra splash of red wine vinegar before serving

Podcast Lost In Space Episode 2!



Welcome Traveler! Come Join the PLIS crew for another bizarre episode of the Podcast Lost in Space! We talk about food and new bizarre forms of social interaction. We also check in on some of us and give ourselves a new weekly challenge.

Meatloaf Recipe



Welcome to the Recipe part of Podcast Lost in Space. This week we once again jump back in time to review the infamous meatloaf recipe from Ryan’s early trials.

tsp = teaspoon

Tbsp = Tablespoon

lbs = Pounds


Meatloaf itself

  • 1 1/2lbs lean ground beef
  • 1 Large Onion – chopped
  • 1/4 Cup of Ketchup
  • 1/3 cup of Tomato Sauce (Not Spaghetti sauce!) – generally buy sauce in a glass jar so that you can easily reseal it
  • 1/2 tsp. of salt
  • 2 eggs, beaten (this means dumped into a bowl and mixed up with a fork)
  • 1/2 cup of bread crumbs (you can buy from a store. If you forget them crumble up crackers [roughly half a pack of ritz crackers])
  • 2 tsp of prepare Mustard


  • 2 Tbsp of Ketchup
  • 1 Tbsp of Mustard
  • 1 Tbsp of Brown Sugar

Necessary equipment

  • Meatloaf Pan: It’s also a bread pan but the size is 9-by-5 inch. Make Sure you buy this before hand if you don’t have one.
  • Large Bowl
  • Small Bowl
  • Oven


  1. Preheat the oven to 400 Degrees Fahrenheit. If you have a fancy convection oven knock it down to 350 Degrees Fahrenheit.
  2. Lightly saute the Onions (only slightly brown)
  3. In a large bowl combine ketchup, tomato sauce, salt, eggs, bread crumbs, onions and mustard. Blend all the ingredients together
  4. Add the ground beef to the bowl as well. Mix it with the rest of the ingredients
  5. Pour/spread ~2Tbsp of Tomato Sauce onto the bottom of the meatloaf pan
  6. Add the Beef Mixture into the pan (form it into something that looks like a normal loaf of bread’s top)
  7. In a small bowl, mix the Glaze/Topping ingredients together
  8. Spread the glaze over the top of the meatloaf, if  you need more glaze maintain the ratio and make more.
  9. Bake at 400 (or 350) from 35 mins
  10. Cover the meatloaf with tin foil and bake for another 10 mins or until the juices that bubble up along side run clear.
  11. Let Rest for a few minutes before eating.
  12. Enjoy!

Goes good with Mashed Potatoes.

The Great Lentil Recipe


Hey Ya’ll welcome to the Recipe section of PLIS, We’re going to be catching up a bit on the recipes that Ryan has been trying before we get into the new weekly ones he’s going to be trying. First one is the Lentil’s Recipe that Started it All

1  16 oz Dry Lentil bag,  Pre-Soak in water

1  Large Onion, chopped (like little cubes)

2  Large Carrots,  chopped (like logs)

4  Large Stalks of Celery,  chopped (same style as carrots)

2  Bay Leaves – you can find em near the spices

1  Tbsp of Cumin – spice

1  tsp of Salt – …. its salt

1  tsp of Oregano – spice

1  Tbsp of Veg. Oil – I use olive oil take your pick.

1 Box of Beef broth (normal-sized box not extra large)

3 oz of Black Forest Ham,  Chopped – buy a small ham they’re like footbal sized

1  Large cooking pot for the Lentil Soup


Pre-Soak the Lentils over night or  if short of time, boil them in water, once water has boiled, turn off the burner and leave them for 1 hour in the pot,  then drain them.

Saute the chopped onion (cook them in oil until golden brown) in the large cooking pot. After the Onions are golden brown then add the soaked lentils to the big pot.

Then add the carrots, Celery, bay leaves, cumin, salt, oregano, broth and ham to pot and mix them up.

Use the beef, chicken, or Rib broth -fill up to 1/2 an inch above the Lentil Mix.

Bring to a Boil.  Turn it down to med. heat and stir it 10 or 15 min..  Taste,  adjust seasoning to your preference.    Cook for about 25 Minute until the Lentils thicken and mush up a bit.  If it is too thick, add more broth.

Serve….sprinkle Croutons, and or Parmesan Cheese  or toasted bread (cut up)


THE BIG SECRET to the BEST LENTILS….Use homemade Beef or Rib Broth