Tag Archives: carrots

Bolognese Sauce

26 Oct

Bolognese

My husband loved this and would eat bowls of the sauce before I put it over the pasta.

2 Tablespoons butter

6 Tablespoons olive oil

6 ounces finely chopped pancetta

2 chopped large onions

3 chopped carrots

2 stalks chopped celery

3 cloves chopped garlic

1/2 teaspoon red pepper

One cup chopped parsley.

One pound lean ground beef

Two pounds ground veal

One pound ground pork or chopped leftover pulled pork

2 cups red wine

2 -28 ounces can chunky Pastene tomatoes

One small can of tomato paste

Rinse out each can with a little water and add to the pot

3 teaspoons beef bouillon powder

10  basil leaves

2 cups half and half

One tablespoon butter

Melt the oil and butter

Add the pancetta

Cook till the pancetta is brown and rendered

Add the onion and garlic for one minute

Add the carrots, celery and red pepper

Cook on medium heat till everything is soft

Add all the meat and cook till it is cooked

Take out of the pan and add the wine to the pan

Reduce till the alcohol is cooked off and  is reduced at least by half

Make sure you stir the bottom to remove all the tasty little meat pieces.

Add the paste and 1/2 can water. Stir.

Add the tomatoes and stir.

Add all the meat, vegetables, parsley, beef bouillon and basil.

Stir well and let this all simmer for about two hours.

Stir often

Taste for more salt

When the sauce has thickened add the 1/2 and 1/2 and butter

Keep on low till the pasta is cooked

I do make fresh pasta for this sauce because it deserves it.

I deserve fresh pasta…..and so much more.

If you don’t have time to make fresh, go and buy the refrigerated pasta. Its pretty good.

Serve with grated Romano cheese, Italian bread and a glass of red wine.

I use the food processor to chop all the vegetables because they should be very fine. It saves a ton of time.

This sauce freezes well.

This is enough for eight good eaters.

 

 

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Rice Paper Rolls

22 Jul

Rice Paper Roll Ups

Talk about a fabulous low calorie treat.

This is it but be careful of a high calorie dipping sauce.

This is the first time I used rice paper and it is a little tricky but not hard.

Everything has to be prepared before you begin.

Lay out the rice paper.

Put warm water in a pie plate

Cut all your vegetables and line them up

All the vegetables have to be sliced thin

I used carrots, celery, cucumbers, avocado, basil leaves, green onions,  blanched green beans and raw spinach leaves.

My sister used seasoned ground pork, carrots, cucumbers and green onion

I will try shrimp with mixed Asian vegetables.

Anything can be a filling but don’t fill it too much because you have to bite into it.

Also make sure the filling is dry because it will melt the rice paper.

Dip the rice paper in the water for about ten to 15 seconds.

Place in the palm of your hand.

Put the filling in the middle and fold the sides up than fold the ends in to make a roll.

Place on a lettuce leaf because the rice paper is sticky and will stick to the plate.

It looks really pretty.

Serve with the carrot ginger dressing, Franks Chili sauce, Spicy vinegar, beau monde sauce or just plain soy sauce.

The rice paper gets hard if you make them a day ahead so try to make them fresh.

I first saw these on Pinterest and have been reinventing the roll.

Carrot Ginger Dressing

29 Jun

Carrot ginger salad

My children introduced me to Japanese food years ago.

I always order a salad before the Sushi.

My choice is either a ginger or seaweed salad.

Every recipe I tried didn’t do it, so I combined a ton of them.

I finally figured out how to make a dressing I love.

2 or 3  carrots or one large jar of baby food carrots

2 cloves of garlic

One small onion

Two inches of peeled ginger

1/2 teaspoon black pepper

3/4 cup canola oil

1/4 cup sesame oil

1/2 cup apple cider vinegar

1/4 cup soy sauce

One tablespoon honey maybe a little more to taste

Put the carrots, ginger, garlic and onion in the food processor and pulse till smooth. Make sure it is like paste.

Add the oils, vinegar, soy sauce, honey and pepper.

Pulse till everything is mixed well.

It is a pretty orange color.

Drizzle over iceberg lettuce, scallions, small cucumbers and red peppers.

Sprinkle with sesame seeds.

This also tastes great on lettuce wraps, chicken and boiled rice.

Split Pea Soup

21 Apr

Split Pea Soup

I watched my Mom cook and she never wasted anything.

She taught me well because I use everything.

I baked a ham and saved the bone so here is a ham pea soup.

One ham bone

8 cups of water

Salt to taste because the ham may be salty so taste the water first.

One pound of split peas, washed and sorted.

4 Tablespoons butter

Two large chopped carrots

Two stalks chopped celery

One large chopped onion

1/2 teaspoon dried thyme

2 chicken bouillon cubes.

Put the ham bone in the water and bring to a boil.

Cover the pot and let it simmer for about 40 minutes.

Strain the water  into a bowl.

You don’t want any of the bone floating around in the soup.

Save the water.

Pick off the small pieces of ham and put them into the water.

Discard the bone.

Let everything stay into the bowl.

Take the pot and melt the butter.

Add the onions, carrots, thyme, bouillon cubes and celery and cook till everything is soft.

Do not brown.

Add the ham water to the pot and bring to a boil.

Add the washed peas and simmer for about 45 minutes or until the peas are done.

I use my emersion mixer to evenly chop everything and make a smooth soup.

It is important to adjust the salt as you go along because you do not want it too salty.

Serve with croutons and some yogurt or sour cream.

 

Pickled Vegetables

1 Apr

Pickled Vegetables

Take out your mandolin slicer and start slicing everything very thin.

I just wanted something different and this was perfect on my pulled pork sandwich.

4 cups thin sliced radishes

4 cups thin sliced carrots

2 thin sliced jalapenos. Take out the seeds.

Two large thin sliced red onions

1/2 teaspoon salt

1/2 cup chopped cilantro

One cup white vinegar

1/2 cup cider vinegar

1/2 cup red wine vinegar

3/4 cup white sugar

Mix all the vegetables with the salt and cilantro together.

Set aside

Mix all the vinegar and sugar in a pot and bring to a boil to dissolve the sugar.

Let this cool  then pour over the vegetables and mix well.

Put everything in an air tight container.

You can add any other kind of vegetables but this is pretty good as is.

 

 

Thai Coconut Soup

6 Mar

Thai Coconut Soup

I am still in my soup mode. I should be floating away by the time spring arrives.

One tablespoon peanut oil

One thin sliced red pepper

One thin sliced carrot

Six ounces of thin sliced mushrooms

One box of  Swanson thai ginger broth

One to two cups o f cooked chicken

One cup of corn

One to two cups cooked rice

One can of coconut milk

Three tablespoons honey

Three tablespoons chopped cilantro

Three tablespoons lime juice

One  sliced jalapeno pepper for garnish

Heat the oil

Add the carrots, peppers and mushrooms.

Cook for five minutes

Add the broth and bring to a boil

Simmer for ten minutes

Add the coconut milk and simmer five more minutes

Add the chicken, rice, corn and cilantro

Simmer for another ten minutes

Add the lime juice

Pour into bowls

Top with a few slices of jalapeno, a lime wedge and some more cilantro

This recipe was on the back of the Swanson Thai Ginger Broth box.

I just changed it a little.

Butternut Squash Curry

24 Feb

butternut squash curry

This started out as a soup but was too thick so I put it over rice.

I always try not to waste my mistakes and this turned out pretty good. Not what I expected but still pretty good.

4 cups chopped butternut squash

2 chopped carrots

One small chopped apple

32 ounces  of chicken broth

2 tablespoons butter

One chopped onion

4 minced garlic cloves

4 to 6 ounces sliced mushroom

1/2 teaspoons ground cumin

1/2 teaspoon coriander

1/2 teaspoon cinnamon

3/4 teaspoon ground ginger

1/4 teaspoon dry mustard

3/4 teaspoon salt

1/2 teaspoon cayenne pepper

One tablespoon brown sugar

One tablespoon fresh lemon juice

Cook the squash, apple and carrots in the chicken broth till soft.

Cool and then puree till smooth.

Melt the butter and saute the onion, mushrooms and garlic till soft.

Add the spices and cook till fragrant about two minutes.

Add the squash and carrot puree with all the liquid.

Blend everything together and cook till heated.

Serve over rice.