?

Log in

No account? Create an account

Creamy Beef and Pasta Hot Dish

Ingredients:

1lb ground beef
8oz medium pasta (shells, rotini, or radiatore work best)
1 small onion, diced
1 small bell pepper, diced
1 tomato, diced
2 cloves garlic, minced
1/2 cup broth
1/2 cup cream
1+1/2 cups shredded cheese (any type or blend of cheese, sharp cheddar is good, I recently mixed asiago + parmesan)
2 tsp Italian seasoning (I also added fresh parsley)
1 tsp chili powder
salt & pepper

Directions:

1. Cook pasta according to package directions, minus 2 minutes cook time. Reserve 1/2 cup cooking liquid.
2. Brown beef in a skillet over med heat. When 3/4 cooked drain grease and add onion, garlic, bell pepper, tomato, and seasonings.
3. When beef is fully cooked and onion is soft, add broth, cream, and reserved pasta liquid. Bring to a simmer.
4. Add cheese and pasta and stir until cheese is melted in.
5. Cover and simmer 5-10 minutes until sauce thickens.

Roasted Curry Butternut Squash Soup

Ingredients:

1 butternut squash
2 cups vegetable broth
1 can (14oz) coconut milk
1 small onion, chopped
1 inch knob of ginger, minced
2 cloves garlic, minced
1 TBSP garam masala (or curry powder)
1 tsp each cumin, chili powder, turmeric
pinch cinnamon
salt & pepper
sriracha
olive oil

Directions:

1. Preheat oven to 400F.
2. Cut squash in half legthwise and remove seeds - seeds can be roasted and used as a topping if desired.
3. Put squash on a sheet tray rind down and brush the flesh with olive oil. Sprinkle with salt, pepper, and a little garam masala.
4. If you want to roast the seeds toss them with a little olive oil, salt, and pepper, and spread them on the sheet tray with the squash.
5. Roast squash for 60-75 minutes until flesh is soft. Seeds should only be roasted 20-ish minutes, checking every 5 minutes.
6. In a 3qt pot, sautee the onion, garlic, and ginger in olive oil until onion is soft.
7. Add broth, coconut milk, and seasonings except sriracha. Bring to a simmer over medium heat and simmer for 20-30 minutes.
8. Scoop roasted squash out of the rind and add to the soup. Simmer for 20-30 more minutes.
9. Mash the squash into the broth with a wooden spoon or a potato masher, then blend with an immersion blender until smooth.
10. Serve topped with a few drops of sriracha and some roasted seeds.

Apple Mini Muffins (baked fritters)

Ingredients:

1 apple, peeled and grated (I prefer honeycrisp)
1 cup flour
scant 1/2 cup sugar
1 egg
1/3 cup sour cream or greek yoghurt
1/4 cup (4 TBSP) butter, melted
1/2 tsp vanilla or almond extract
1/2 tsp baking soda
pinch salt
nutmeg and cinnamon, to taste

Directions:

1. Preheat oven to 350F.
2. Combine flour and grated apple, mixing well so apple is evenly coated and distributed among the flour.
3. Add all other dry ingredients and stir.
4. Add wet ingredients, mixing after each addition.
5. Spoon into a greased mini muffin tin, filling each well 2/3 full (about 1 TBSP batter).
6. Bake 12-15 minutes, until tops are light golden brown and springy.
7. Place tin on a cooling rack and cool 5-10 minutes.
8. Turn out pan onto a platter or cooling rack.

Minestrone Soup

Ingredients:

4 cups broth
1 can petit diced tomatoes with juice (or 3 large tomatoes, peeled and diced, plus 1/2 cup more broth)
1 can kidney beans, drained and rinsed
2 carrots, chopped
1 small onion, diced
1 cup pasta (ditalini, elbows, or small shells work best)
4 cloves garlic, minced
Small piece parmesan rind or 1/4 cup grated parmesan
2 TBSP Italian herb blend*
1 bay leaf
pinch chili powder
salt & pepper
1 TBSP olive oil

For garnish: grated parmesan, chopped fresh parsley, chopped fresh basil

Directions:

1. In a stock pot sweat onion, carrot, and garlic in olive oil for 2-3 minutes.
2. Add all other ingredients EXCEPT pasta.
3. Bring to a simmer and simmer 30 minutes.
4. Add pasta and continue to simmer until pasta is tender, 8-10 minutes.
5. Remove bay leaf and parmesan rind if it didn't dissolve.
6. Garnish each bowl and serve with bread.

*if you want to use fresh herbs, chop a handful each of basil and parsley, a few oregano leaves, and add sprigs of thyme and rosemary.

Thai Peanut Chicken

Ingredients:

2 chicken breasts, cubed or bias cut
2 servings cooked rice or ramen/soba noodles
2 cups shredded cabbage
2 carrots, julienned
1 cup pea pods
1 can sliced water chestnuts, drained
2 stalks green onion, thinly chopped
Handful cilantro, chopped
1/4 cup crushed peanuts
potato or corn starch
salt & pepper

For Sauce:
1/4 cup soy sauce
1/4 cup peanut butter
1 TBSP honey
4 cloves garlic, minced
1 tsp ground ginger
1 TBSP sesame seeds
1 TBSP rice wine vinegar
1 tsp sesame oil
1 tsp sriracha or red chili paste (more or less ot taste)

Directions:

1. Season chicken breasts with salt & pepper, then toss in starch to coat. Arrange in a single layer on a plate and set aside.
2. Whisk together all ingredients for sauce. Set aside.
3. In a large pan or wok over med-high heat, sautee chicken for 2-3 minutes per side until golden.
4. Add about 1/3 of the sauce to the chicken and let simmer for 2-3 minutes until chicken is well coated.
6. Add the vegetables to the chicken, saving aside peanuts and cilantro for garnish.
7. Add the rest of the sauce and stir well. Keep stri frying 5-10 minutes until vegetables are slightly wilted and coated in sauce, and sauce has thickened.
8. Serve over noodles/rice and garnish with peanuts and cilantro.

Riz Djerbien

Ingredients:

1 cup long-grain white rice or wild rice blend*
Chicken or vegetable stock, the amount called for on the rice package
1lb spinach, chopped
2 large tomatoes, peeled & diced
2 carrots, diced
2 medium red potatoes, cubed
1 small onion, diced
1 cup chickpeas, cooked & skins peeled
1 small head garlic, minced
1 bunch parsley, stems removed, chopped
1 TBSP smoked paprika
1tsp each ground coriander, caraway, turmeric, cumin, red pepper flakes
salt & pepper

Directions:

1. Rinse rice if needed and drain.
2. Place all ingredients in a large pot and stir well.
3. Heat over medium-high heat until boiling.
4. Reduce heat and cover.
5. Maintain a light simmer, stirring occasionaly.
6. Simmer until liquid is mostly absorbed and rice is cooked (see rice package directions for approximate cook time).

*wild rice blend is my preference because it adds more flavor & texture, as well as having a longer cooking time which allows the spices to infuse more

Tuscan White Bean Soup

Ingredients:

4 cups broth
1 can white beans, drained & rinsed (or 1 cup dried white beans, soaked 4-8 hours)
1 small onion, diced
1 carrot, chopped
4 cloves garlic, minced
4 strips bacon**
1 cup chopped greens - kale, arugula, spinach, or broccoli rabe
1 TBSP Italian herb blend (or 1 tsp each thyme, rosemary, basil, parsley, oregano etc)
1 bay leaf
pinch crushed red pepper
small piece parmesan rind
salt & pepper
fresh grated parmesan for garnish
lemon zest & juice for garnish

Directions:

1. In a pot over medium heat, sautee the bacon. Remove and set aside to cool, keeping some of the grease in the pot.
2. Sweat the onion, carrot, and garlic in the bacon grease for 3-4 minutes.
3. Chop the cooled bacon while the vegetables are cooking.
4. Add the bacon, broth, beans, seasonings, and parmsan rind to the pot.
5. Heat to simmer and simmer 45 minutes, stirring occasionally.
6. Add the greens to the pot and simmer 10 minutes more. Remove bay leaf and parmesan rind (if it didn't dissolve).
7. Garnish each bowl with fresh grated parmesan and a dash of lemon juice and zest.
8. Serve with fresh bread.

*Bacon can be ommitted and vegetable stock used for a vegetarian soup, vegetables should be sweated in olive oil.

Red Curry Coconut Soup

Ingredients:

1lb raw shrimp, peeled and deveined*
2 cans coconut milk
2 cups chicken broth
1/2 cup uncooked white rice**
1 red pepper, seeds and membrane removed, chopped
1 small onion, chopped
4 cloves garlic, minced
2-3 TBSP red curry paste (more or less to taste)
1 TBSP ground ginger
2 TBSP lime juice (1 lime)
1 stalk green onion, thinly sliced
2 TBSP cilantro, chopped
salt & pepper
coconut oil

Directions:

1. In a large pot over medium heat, sautee red pepper, onion, and garlic in coconut oil until onion is clear.
2. Add lime juice and red curry paste and stir until combined.
3. Add broth, coconut milk, ginger, salt & pepper, and stir.
4. Bring to a simmer. Add rice.
5. Keep simmering 15-20 minutes until rice is cooked.
6. Cut shrimp up, each shrimp into 2-3 pieces depending how big they are, and season with salt & pepper.
7. Sautee shrimp in coconut oil until almost fully cooked, 1-2 minutes.
8. Add shrimp to soup, stir, serve immediately.
9. Top each serving with green onion and cilantro.

*shredded cooked chicken, cubed tofu, lump crab, or lobster chunks can be substituted.
**you can substitue 1 cup uncooked orzo or broken vermicelli if you want pasta instead of rice. You can also add more rice (up to 1 cup) if you want it to be more like a saucy curry than a soup.

Honey Beer Bread

Ingredients:

3 cups flour
12oz beer (a citrus lager works really well in this recipe, I use a homebrew with orange and lemon)
1/4 cup honey (get the real stuff not the cheap "honey" that's mostly corn syrup. Trust me, it makes a difference.)
1 TBSP baking powder
1 tsp salt
4 TBSP butter, melted

Directions:

1. Preheat oven to 350F.
2. Whisk together dry ingredients in a large bowl.
3. Microwave honey for 10 seconds so it pours and mixes easier.
4. Combine beer and honey with dry ingredients and mix until combined. You'll have a really wet, thick mixture that's more like a batter than a dough.
5. Brush your bread pan with butter.
6. Pour batter into bread pan.
7. Brush the top of the batter with the rest of the butter.
8. Bake for 45 minutes, until the top is golden and a pick comes out clean.
9. Serve immediately with honeybutter.

This is a great alternative to cornbread, and pairs well with chili, fried chicken, ham, cream soups/chowders, and bbq.