prep time: 15 minutes       cook time: 30 minutes (if you don’t let it simmer for hours), 2-3 hours (if you want to let the tastes meld)20141204-slow-roasted-bolognese-01

ingredients
3 T EVOO
1 medium onion, minced (about 1/2 c)
1 medium carrot, peeled and cut in coins
1/2 c celery, minced
2 tsp kosher salt
1 lb ground beef
1 lb ground pork
1/2 c dry red wine
1 can tomato paste
2 14-oz. cans diced tomatoes
4 dried bay leaves
ground pepper, to taste

directions

  1. heat olive oil in a 3 to 4-quart pan over medium heat. stir in the onion, carrot and celery, season hem lightly with salt and cook, stirring, until the onion is translucent.
  2. crumble in the ground beef and pork and continue cooking, stirring to break up the meat, until all the liquid the meat has given off has evaporated and the meat is lightly browned, about 10 minutes.
  3. pour in the wine and cook, scraping the bottom of the pan, until the wine is evaporated, 3-4 minutes.
  4. stir in the tomato paste and cook a few minutes, then pour in the tomatoes, toss in the bay leaves, and season lightly with salt and pepper.
  5. cook, stirring occasionally, until the sauce is dense but juicy and a rich, dark red color. this will take about 2-3 hours – the longer you cook it, the better it will become. (most likely, a noticeable layer of oil will float to the top toward the end of cooking. once finished, the oil can be removed with a spoon or reincorpoartedint he sauce, which is what is traditionally done.)

source

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kiddie recipes

June 18, 2017

i forgot about these recipes because i had published them to a private blog, but i wanted to make it more accessible to myself (and others who are interested), so i decided to copy them here too.

i found this great recipe for homemade applesauce. in case the link isn’t working (or doesn’t work in the future), here it is:homemade-applesauce-3

homemade applesauce

prep time: 15 min.     cook time: 25 minutes     servings: 12

ingredients
6 lbs. apples, peeled, cored, and cut into quarters
1 c apple juice or apple cider
juice of 1 lemon
1/2 c brown sugar, packed
1 tsp cinnamon, or more to taste
optional ingredients: nutmeg, allspice, butter

directions

  1. combine all ingredients in a large pot and cook over medium heat, stirring occasionally, for 25 minutes.
  2. carefully puree in a food processor or blender until smooth. don’t worry if you think you’ve blended it too much; it will thicken in the refrigerator. what i usually do is pour half into the blender and puree until smooth. then the other half, i’ll blend it less, so it’s more chunky and then mix the smooth and chunky together.
  3. store in the fridge and serve !

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vietnamese spring rolls

March 18, 2014

makes 8 spring rolls       prep time: 30 mins       assembly time: 20 mins

ingredients
2 ounces rice vermicelli
8 rice wrappers
8 large cooked shrimp, peeled, deveined and cut in half lengthwise
2 leaves lettuce (or romaine), chopped1 1/3 T chopped thai basil
other optional ingredients to add: carrots, bean sprouts, cucumbers, asparagus, shiitake mushrooms, green onions
3 T chopped fresh mint leaves
3 T chopped fresh cilantro

dipping sauce
4 tsp fish sauce
1 T water
1 T fresh lime juice
1 clove garlic, minced
1 T sugar
1/2 tsp garlic chili sauce (or sriracha)
3 T hoisin sauce
1 tsp finely chopped peanuts

directions

  1. bring a medium saucepan of water to boil. boil rice vermicelli 3-5 minutes, or until al dente, and drain.
  2. fill a large bowl with warm water. dip one wrapper into the water for 3 seconds to soften. lay wrapper flat. in a row across the center, place noodles, 2 shrimp halves, basil, mint, cilantro, and lettuce, leaving about 2 inches uncovered on each side. fold uncovered sides inward, then tightly roll the wrapper, beginning at the end with the lettuce. repeat with remaining ingredients.
  3. in a small bowl, mix the fish sauce, water, lime juice, garlic, sugar, and chili sauce.
  4. in another small bowl, mix the hoisin sauce and peanuts.
  5. serve rolled spring rolls with the fish sauce and hoisin sauce mixtures.

source

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prep time: 30 minutes       cook time: 1.5 hours       makes 6 servings

ingredientsDSCN4305

  • broth
    8 large bone-in, skinless chicken thighs (about 3 lbs)
    2 large onions, peeled and chopped
    2 carrots, cut into 1-inch pieces
    2 ribs celery, cut into 1-inch pieces (or substitute with another green vegetable of choice, i.e. broccoli)
    3 cloves garlic, smashed
    salt and pepper, to taste
    2 bay leaves
    fresh thyme
  • soup
    2 carrots, peeled and sliced
    2 ribs celery, sliced (or substitute with another green vegetable of choice, i.e. broccoli)
    2 chicken bouillon cubes
    1/2 tsp salt
    broad egg noodles
    1/4 c parsley, chopped

directions

  1. broth: in a large pot, combine chicken, onions, carrots, celery, garlic, bay leaves, salt, pepper, thyme and 10 cups of water.
  2. bring to a boil; reduce heat and simmer, covered, 20 minutes. remove chicken thighs to a cutting board and shred meat from bones. reserve meat and add bones back to pot. continue to simmer, covered, 45 minutes. strain broth into a second large pot. discard bones and other solids. remove the bones from the pot after the 45 minutes.
  3. soup: bring to a boil. add bouillon cubes and salt. stir in noodles and cook about 7 minutes or until noodles are tender. stir in parsley and reserved chicken. cook 1 minute to heat chicken.

source (my own photo above)

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pasta bolognese

January 24, 2013

prep time: 20 minutes       cook time: 20 minutes       makes 4 servings

ingredients
1 T extra-virgin olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
3 cloves garlic, minced
8 oz. rigatoni or penne (about 3 cups)
8 oz. lean ground beef
1/3 c dry red wine
1 14-oz. can petite diced tomatoes
2 T tomato paste
1/8 tsp ground nutmeg
1/4 tsp salt
1/4 tsp freshly ground pepper

directions

  1. heat oil in a large nonstick skillet over medium heat. add onion, carrots, and garlic; cook, stirring occasionally, until just tender, 6-8 minutes.
  2. meanwhile, bring a large pot of water to a boil. add pasta and cook according to package directions. drain.
  3. add beef to the vegetables and cook, breaking up with a wooden spoon, until cooked through, 3-4 minutes. increase heat to medium-high, add wine and cook until almost evaporated, 1-1.5 minutes. stir in tomatoes, tomato paste, and nutmeg; reduce heat to medium-low, cover and simmer, stirring occasionally, for 10 minutes. remove from the heat and stir in salt and pepper. serve the pasta with the sauce.

source

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