This recipe is very similar to the PW Cooks recipe for Bolognese sauce. The addition of veggies in the sauce creates a colorful and very fresh-tasting dinner. I typically serve this with rigatoni (a family favorite from when our littlest could more easily spear the tubes of pasta as opposed to a strand-like shape). I still haven't figured out why the recipe calls for a cup of milk, but the result is so delicious, I really don't care!
Also included: "Aunt Sue's Chocolate Cake". This recipe is my never-fail chocolate cake recipe and is courtesy of that very handy Brethren cookbook I was telling you about. I'm not sure who Aunt Sue is or even if she's still with us, but I'm sure glad she shared this recipe.
Bolognese Sauce
1 lb ground beef
2 medium carrots, pretty finely chopped
1 large onion, finely chopped
5 slices bacon, cut into small pieces
1/2 tsp fresh-ground black pepper
1/4 tsp kosher salt
4 cloves garlic, chopped finely
12 button mushrooms
1 jar pasta sauce (I use Barilla marinara, usually)
2/3 cup dry red wine
1 cup milk
parmesan
1. In a large stockpot, brown ground beef for 3 minutes on medium heat. Push meat to the outside of the pan, creating a well, and add the carrots, bacon, salt, pepper, and onion, sauteeing for 3 minutes.
2. Add garlic and mushrooms and brown for 2 minutes. Stir all together and add red wine, taking care to scrape up any brown bits from the bottom of the pan.
3. Add pasta sauce and stir. Cover the stockpot and simmer on low for 4o minutes.
4. Add milk and recover to simmer for an additional 5-10 minutes.
5. Add desired amount of parmesan cheese and serve with cooked pasta, your choice and shape.
Aunt Sue's Chocolate Cake
1/2 cup cocoa
2 cups sugar
2 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 1/2 cups water
3/4 cup oil
2 eggs
1 tsp vanilla
Mix ingredients and beat for 2 minutes. Bake in a 9x13 pan for 30 minutes or until center springs back up when touched lightly.
Chocolate buttercream frosting
3/4 cup cocoa
4 cups powdered sugar
7 T butter, softened
3 T milk
1 tsp vanilla
[using a hand-mixer] Mix above ingredients until smooth and spreadable, adding more milk or sugar as needed.
Wednesday, September 9, 2009
I love this time of year
This picture is a great illustration of why I love this time of year. The yellow and red tomatoes are from my backyard, and the rest of the yummy fruits and veggie (pears, apples, stanley prune plums, and butternut squash) are from my favorite fruit stand. I am always sad when the "harvest" time is fading, but I am also learning to enjoy the winter veggies (cabbage, turnips, parsnips) and I'll try to post some recipes for ways to cook with these.
Later today I'll post my favorite pasta sauce, Bolognese, which is a variation of a PW Cooks recipe.
Sunday, September 6, 2009
Smoky Mountain Chicken
I happen to really like chicken. My husband and son happen to really hate chicken. This recipe is a result of trying to pile so much on the chicken so they can't really taste it!
This butternut squash recipe is super-simple and tastes great. I have a mandoline slicer which I use to slice the squash into equally thin slices. You could also use a box grater (the large "slicer" side) or if you're really great with a knife, go for it! Just try to make sure the slices are the same thickness (I make my slices about 1/4 inch thick).
Smoky Mountain Chicken
6 thin-sliced chicken breasts
10 button mushrooms, sliced thinly
1 small onion, finely sliced
bbq sauce
deli ham slices
bacon, partially cooked
shredded cheddar cheese
1. Layer chicken with: mushrooms, onions, bbq sauce, one or two ham slices, two slices of bacon, and cheddar cheese.
2. Bake, uncovered, at 375 for 30 minutes or until bacon and cheese are browned.
Roasted Butternut Squash
1 large butternut squash
olive oil
salt, pepper
honey
1. Peel butternut sqash and remove seeds.
2. Place slices of squash onto cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.
3. Roast sqash at 395 for 20 minutes. Drizzle honey over slices and stir.
4. Continue roasting for an additional 5-10 minutes or until honey has caramelized and butternut sqash is browned.
This butternut squash recipe is super-simple and tastes great. I have a mandoline slicer which I use to slice the squash into equally thin slices. You could also use a box grater (the large "slicer" side) or if you're really great with a knife, go for it! Just try to make sure the slices are the same thickness (I make my slices about 1/4 inch thick).
Smoky Mountain Chicken
6 thin-sliced chicken breasts
10 button mushrooms, sliced thinly
1 small onion, finely sliced
bbq sauce
deli ham slices
bacon, partially cooked
shredded cheddar cheese
1. Layer chicken with: mushrooms, onions, bbq sauce, one or two ham slices, two slices of bacon, and cheddar cheese.
2. Bake, uncovered, at 375 for 30 minutes or until bacon and cheese are browned.
Roasted Butternut Squash
1 large butternut squash
olive oil
salt, pepper
honey
1. Peel butternut sqash and remove seeds.
2. Place slices of squash onto cookie sheet and drizzle with olive oil. Sprinkle with salt and pepper.
3. Roast sqash at 395 for 20 minutes. Drizzle honey over slices and stir.
4. Continue roasting for an additional 5-10 minutes or until honey has caramelized and butternut sqash is browned.
Friday, September 4, 2009
Bear for dinner
This is not to be confused with "beer" for dinner, Rob's dream come true!
No, my husband and son killed a poor, defenseless girl bear last year (we named her "sherry" because it rhymed with: beary, scary, and hairy). So, last night, we ate the tenderloins, grilled. She is actually quite tasty and we'll enjoy her rug when it's finished in November (at the family cabin, thankfully!). Anyway, I share this in order to tell you about my very easy way to prepare steak (the beef variety). We also enjoyed lemon-herb potatoes. I had these for the first time at my sister-in-law's house and have loved them ever since. I made steamed broccoli and then we topped the evening off with a delicious apple cake. The cake recipe is from my trusty "brethren" cookbook which I've had since before we were married. The only problem with the recipe is that it makes a laughable amount of icing. Otherwise, truly delicious!
Grilled steak: I typically use ribeye or strip steaks with this recipe
I simply marinate the steaks (for at least an hour) with drizzled olive oil, and plenty of kosher salt and ground black pepper. I then grill the steaks to our preferred doneness (medium) and allow them to rest for five minutes before serving. That's it!
Lemon-herb potatoes
small red or white potatoes (2 per person)
5 T salted butter
fresh herbs, minced (I used what I grow: oregano, basil, chives, parsley)
1 lemon, juice and grated rind
salt, pepper
1. Boil potatoes in large stockpot until tender. Drain and place back into pot.
2. Add remaining ingredients and cover. Turn stove to high and cook for about 3-5 minutes. I keep the lid on and shake the pot every so often to insure even browning.
3. Remove from heat and serve.
Apple Cake- a perfect fall dessert
1 cup oil (I used a cup of plain yogurt, to reduce the fat, and because it was almost expired)
3 eggs
2 cups sugar
1 tsp vanilla
2 cups flour
1 t baking soda
2 tsp cinnamon
1/2 tsp salt
1 cup walnuts (I have never added these, but I usually add raisins)
4 cups sliced apples (I do not peel these)
1. Mix wet ingredients, slowly add dry ingredients.
2. Stir in apples and walnuts and/or raisins.
3. Place in 9x13 and bake at 350 for one hour
Icing: (I usually triple this recipe, at least...we really like icing!)
1/2 T soft butter
1 tsp vanilla
3/4 cup confectioner's sugar
3 oz cream cheese
beat together until smooth and spread on cooled cake
No, my husband and son killed a poor, defenseless girl bear last year (we named her "sherry" because it rhymed with: beary, scary, and hairy). So, last night, we ate the tenderloins, grilled. She is actually quite tasty and we'll enjoy her rug when it's finished in November (at the family cabin, thankfully!). Anyway, I share this in order to tell you about my very easy way to prepare steak (the beef variety). We also enjoyed lemon-herb potatoes. I had these for the first time at my sister-in-law's house and have loved them ever since. I made steamed broccoli and then we topped the evening off with a delicious apple cake. The cake recipe is from my trusty "brethren" cookbook which I've had since before we were married. The only problem with the recipe is that it makes a laughable amount of icing. Otherwise, truly delicious!
Grilled steak: I typically use ribeye or strip steaks with this recipe
I simply marinate the steaks (for at least an hour) with drizzled olive oil, and plenty of kosher salt and ground black pepper. I then grill the steaks to our preferred doneness (medium) and allow them to rest for five minutes before serving. That's it!
Lemon-herb potatoes
small red or white potatoes (2 per person)
5 T salted butter
fresh herbs, minced (I used what I grow: oregano, basil, chives, parsley)
1 lemon, juice and grated rind
salt, pepper
1. Boil potatoes in large stockpot until tender. Drain and place back into pot.
2. Add remaining ingredients and cover. Turn stove to high and cook for about 3-5 minutes. I keep the lid on and shake the pot every so often to insure even browning.
3. Remove from heat and serve.
Apple Cake- a perfect fall dessert
1 cup oil (I used a cup of plain yogurt, to reduce the fat, and because it was almost expired)
3 eggs
2 cups sugar
1 tsp vanilla
2 cups flour
1 t baking soda
2 tsp cinnamon
1/2 tsp salt
1 cup walnuts (I have never added these, but I usually add raisins)
4 cups sliced apples (I do not peel these)
1. Mix wet ingredients, slowly add dry ingredients.
2. Stir in apples and walnuts and/or raisins.
3. Place in 9x13 and bake at 350 for one hour
Icing: (I usually triple this recipe, at least...we really like icing!)
1/2 T soft butter
1 tsp vanilla
3/4 cup confectioner's sugar
3 oz cream cheese
beat together until smooth and spread on cooled cake
Thursday, September 3, 2009
my favorite snack, and a salad (for good measure)
This snack is something so easy, yet so satisfying! I usually crave this [for whatever reason] after a nice, long run.
Simply spread a Kashi cracker (I either use the original seven grain crackers or the larger "party" whole grain crackers) with goat cheese and place a dollop of jelly on top (I am in love with the stonewall kitchen jams and jellies...especially the roasted garlic and onion or apricot).
My next very easy salad idea involves: mixed greens, pomegranate seeds, gorgonzola, finely chopped apples, toasted pine nuts with drizzled olive oil and a splash of lemon juice.
Simply spread a Kashi cracker (I either use the original seven grain crackers or the larger "party" whole grain crackers) with goat cheese and place a dollop of jelly on top (I am in love with the stonewall kitchen jams and jellies...especially the roasted garlic and onion or apricot).
My next very easy salad idea involves: mixed greens, pomegranate seeds, gorgonzola, finely chopped apples, toasted pine nuts with drizzled olive oil and a splash of lemon juice.
Wednesday, September 2, 2009
Greek Tilapia and Lentils
Our family really enjoys seafood and I'm always looking for new ways to serve it. I happened to have leftover ingredients for a greek salad, so I decided to top the tilapia with that. It was very fresh-tasting and light. I think the lentils are a nice complement.
Greek-style Tilapia
6 tilapia filets
2 medium-sized tomatoes, cored and seeds removed
1/2 can of black olives
1/2 cup crumbled feta
2 T capers
1/8 cup parmesan cheese
small jar of roasted red peppers
2 tsp lemon juice
slivered mint
pepper
1. Mix all ingredients except tilapia, chopping the tomatoes, olives and peppers into similar-sized pieces [as the crumbled feta].
2. Top filets with mixture and bake at 375 for 25 minutes.
***I usually prepare one filet for each of the kids and 2 each for the adults, depending on the size and thickness of the filets***
Lentils
1/2 bag of lentils, rinsed and picked through
ham hock
water
1 large carrot, peeled and chopped coarsely
2 cloves garlic, minced
1 small onion, chopped finely
2 T olive oil
1/2 bag frozen spinach
salt, pepper to taste (the ham hock will impart some saltiness)
1. Saute onion, carrot, and garlic in large stockpot [in oil] for one minute. Add spinach (can be frozen) and stir for one minute.
2. Add lentils, ham hock, and enough water to allow for the lentils to expand.
3. Cover and allow to simmer for about 40 minutes or until lentils are tender. You may need to add more water.
4. Remove ham hock and serve.
***I think this could probably be done in the crockpot, after the vegetables are sauteed. Also, if you don't want to use a ham hock, you could use smoked turkey "parts"***
Greek-style Tilapia
6 tilapia filets
2 medium-sized tomatoes, cored and seeds removed
1/2 can of black olives
1/2 cup crumbled feta
2 T capers
1/8 cup parmesan cheese
small jar of roasted red peppers
2 tsp lemon juice
slivered mint
pepper
1. Mix all ingredients except tilapia, chopping the tomatoes, olives and peppers into similar-sized pieces [as the crumbled feta].
2. Top filets with mixture and bake at 375 for 25 minutes.
***I usually prepare one filet for each of the kids and 2 each for the adults, depending on the size and thickness of the filets***
Lentils
1/2 bag of lentils, rinsed and picked through
ham hock
water
1 large carrot, peeled and chopped coarsely
2 cloves garlic, minced
1 small onion, chopped finely
2 T olive oil
1/2 bag frozen spinach
salt, pepper to taste (the ham hock will impart some saltiness)
1. Saute onion, carrot, and garlic in large stockpot [in oil] for one minute. Add spinach (can be frozen) and stir for one minute.
2. Add lentils, ham hock, and enough water to allow for the lentils to expand.
3. Cover and allow to simmer for about 40 minutes or until lentils are tender. You may need to add more water.
4. Remove ham hock and serve.
***I think this could probably be done in the crockpot, after the vegetables are sauteed. Also, if you don't want to use a ham hock, you could use smoked turkey "parts"***
Tuesday, September 1, 2009
three ingredient beef brisket
Well, fall seems to be upon us, the nights are getting quite chilly, and nothing warms like a beef roast (and baked pears!). The brisket recipe is an old one from my mom (via Southern Living, I think) and I love it's weird simplicity. The sides are pretty self-explanatory, who doesn't love mac and cheese? (and the baked tomatoes are a nice alternative to the stewed ones) Hope you enjoy!
Beef Brisket
equal parts: coffee, ketchup, white wine (I always use beer, because, like the uncultured family that we are, we always have beer around the house)
1. mix all ingredients and pour over brisket.
2. bake for at least 3hrs, covered, on 350 degrees. Slice and serve.
***I'm sure you could put this in the crock-pot...probably high for at least 8hrs***
you can figure 1/2 lb per person-
Baked mac and cheese
1/2 lb elbow macaroni, cooked and drained
5 T butter
4 T flour
1 1/2 cups milk
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 T prepared mustard (I use whole-grain)
1/2 cup parmesan cheese
2/3 cup sharp shredded cheddar
bread crumbs
salt, pepper to taste
1. Melt butter in large saucepan, sprinkle flour and stir until smooth. Slowly add the milk until starting to thicken and very smooth.
2. Add remaining ingredients except breadcrumbs. Allow cheeses to melt.
3. Stir cheese mixture into macaroni. Sprinkle desired amount of breadcrumbs on top. Add milk into mixture if it appears too thick.
4. Cover and bake at 350 for 45 minutes, remove foil and bake for an additional 15 minutes.
serves 4-6
Baked tomatoes
4 large tomatoes
flour
salt, pepper
brown sugar
1. Blanch tomatoes. Remove skin and core.
2. Slice horizontally and place into oven-safe dish.
3. Sprinkle tomato slices with flour, salt, pepper, and 1 T brown sugar each.
4. Bake, uncovered, for 40 minutes at 350 degrees.
Baked Pears
4 Whole Pears (a bit underripe)
oats
flour (I happened to have oat flour and used that)
cinnamon
brown sugar
butter
1. Half and core pears (I left the skin on).
2. Sprinkle with cinnamon, flour, oats, brown sugar, and butter (in that order).
3. Bake at 350 for 30 minutes.
Beef Brisket
equal parts: coffee, ketchup, white wine (I always use beer, because, like the uncultured family that we are, we always have beer around the house)
1. mix all ingredients and pour over brisket.
2. bake for at least 3hrs, covered, on 350 degrees. Slice and serve.
***I'm sure you could put this in the crock-pot...probably high for at least 8hrs***
you can figure 1/2 lb per person-
Baked mac and cheese
1/2 lb elbow macaroni, cooked and drained
5 T butter
4 T flour
1 1/2 cups milk
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 T prepared mustard (I use whole-grain)
1/2 cup parmesan cheese
2/3 cup sharp shredded cheddar
bread crumbs
salt, pepper to taste
1. Melt butter in large saucepan, sprinkle flour and stir until smooth. Slowly add the milk until starting to thicken and very smooth.
2. Add remaining ingredients except breadcrumbs. Allow cheeses to melt.
3. Stir cheese mixture into macaroni. Sprinkle desired amount of breadcrumbs on top. Add milk into mixture if it appears too thick.
4. Cover and bake at 350 for 45 minutes, remove foil and bake for an additional 15 minutes.
serves 4-6
Baked tomatoes
4 large tomatoes
flour
salt, pepper
brown sugar
1. Blanch tomatoes. Remove skin and core.
2. Slice horizontally and place into oven-safe dish.
3. Sprinkle tomato slices with flour, salt, pepper, and 1 T brown sugar each.
4. Bake, uncovered, for 40 minutes at 350 degrees.
Baked Pears
4 Whole Pears (a bit underripe)
oats
flour (I happened to have oat flour and used that)
cinnamon
brown sugar
butter
1. Half and core pears (I left the skin on).
2. Sprinkle with cinnamon, flour, oats, brown sugar, and butter (in that order).
3. Bake at 350 for 30 minutes.
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