Tag Archives: onion

Two Minute Salad

9 Nov

Two Minute Salad

This is my go to when I am complaining about making a salad.

One big handful of arugula

One diced scallion  or two tablespoon sliced onion

Ten grape tomatoes

Ten crouton

Two tablespoons crumbled goat cheese

Drizzle balsamic glaze

Add anything else you want but this is a simple delicious salad

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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.

 

 

Fresh Tomato Cheese Pizza with Asparagus and Prosciutto Ham

21 Sep

Asparagus Pizza

One pound pizza dough

Crisco to put on the pan

3 cups seasoned fresh tomatoes

One cup cut asparagus

8 slices diced cut ham

13 slices Muenster cheese slices

9 diced string cheese sticks

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

1/2 teaspoon salt

1/2 diced onion

6 basil leaves

3 tablespoons olive oil

Dice three cups of tomatoes and season with oregano, garlic powder,basil, onion, salt, pepper and olive oil.

Grease a pizza pan with the Crisco.

Use a very thin layer.

Stretch out the dough to fit the edges, working with your fingers.

Place the slices of Muenster cheese on the dough in an even layer.

This is the secret.

If the tomatoes are watery, put them in a saucepan and cook the water off by bringing the tomatoes to a boil and watching it closely. It should look a little dry.

Stir often, then cool and put it on the dough.

Sprinkle the asparagus, ham and diced string cheese over the pizza.

Finish with a drizzle of olive oil

Bake in a preheated 450 degree oven for about 15 minutes but check after ten minutes because all ovens are different.

Cook on the bottom shelf of the oven.

 

 

Salsa Verde

25 Aug

Salsa Verde

6 tomatillas, cut in half

1 large onion cut into quarters

3 cloves garlic

2 tablespoons olive oil

1 to 2 jalapenos depending how hot you want it. Cut the stem off and take the seeds out.

juice of one large lime

1/2 cup cilantro

1/2 cup parsley

1/2 teaspoon cumin

1/4 teaspoon sugar

1/2 teaspoon turmeric

1/2 teaspoon salt

3 scallions

Take the husks off the tomatilla and wash the sticky film off .

Dry well and slice in half

Place the oil in a roasting pan

Place the tomatilla skin side up.

Add the onions, garlic and jalapenos

Roast till the skins on the tomatilla starts to blister and turn dark

Put everything in the food processor including the oil

Add everything else and pulse till chunky

This is delicious with tacos, chicken, steak, fish or just chips.

Green Beans in Dijon Dressing

14 Jul

green beans in Dijon dressing

Go buy Saveur Magazine.

It has the best recipes.

This is basically their recipe.

One pound of trimmed green beans

3 tablespoons olive oil

2 tablespoons red wine vinegar

2 teaspoons whole grain Dijon mustard

One minced shallot or 1/2 small onion with one clove of minced garlic

1/2 diced red pepper

Place the beans in a pot of salted water for about a minute.

Strain the water.

You want the beans crunchy

Mix the oil, mustard, vinegar and shallots

Add to the beans and add the red pepper for garnish

This is a typical Saveur recipe because it is easy, fast and delicious.

I served it with fresh fish.

 

Angies’ Peas

21 May

Whipped Cauliflower

My Mom could cook anything and make it taste good.

She made peas magical.

One large sliced onion

One tablespoon butter

One tablespoon oil

One drained bag of frozen or canned peas

Saute the onion in the butter and oil till soft.

Season with salt and black pepper

Add the peas

Cook for about four minutes until the peas are cooked

I serve these with whipped cauliflower or mashed potatoes.

Steak and Eggs

18 May

Steak and eggs

My sons love this and once in a while I do indulge them.

One pound of thin sliced steak tips

One tablespoon butter

One tablespoon oil

One large sliced onion

1/2 diced hot pepper without the seeds

8 beaten eggs

Heat the butter and oil in a pan.

Add the onion and pepper.

Saute for two or three minutes

Stir to cook but keep the onions almost raw and crunchy.

Add the meat and cook till medium well.

Season with salt

Add eggs and scramble till cooked.

You can add cheese now if you like.

I decided to be a little healthy and add pea shoots.

The pea shoots took away the guilt of eating beef for breakfast.