Tag Archives: red pepper

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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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.

 

Peanut Sauce Udon Noodles

3 Apr

Peanut Udon Noodle Salad

Every so often I want peanut sauce and I could put it on everything.

Tonight I put it over udon noodles and it was delicious.

2 tablespoons fresh ginger. Use only fresh.

4 cloves of garlic

3/4 cup  peanut butter

2/3 cup hot water

1/4 cup soy sauce

2 tablespoons vinegar

2 tablespoons sesame oil

2 teaspoons honey

One teaspoon red pepper flakes

One pound of udon noodles

1 chopped red pepper

3 diced scallions

Handful of diced cilantro

Sliced limes

Spinach

Chopped peanuts

Hot sauce

Saute the garlic in the sesame oil for two minutes

Mix the ginger and garlic in the food processor and pulse till smooth

Add the sesame oil, peanut butter, water, soy sauce, vinegar, honey and red pepper flakes and pulse till smooth.

You may have to add some extra water to make it pourable.

Cook the udon according to the package directions. Drain.

Mix in a bowl with the peanut dressing

Place a bed of fresh spinach on each plate.

Place three to four heaping spoonfuls of udon on each plate.

Top with the scallions, red pepper, cilantro, chopped peanuts and limes.

This can be served hot or cold.

This recipe was originally from Epicurious but with a couple of changes now.

Ginger Drumsticks or Wings

23 Mar

Ginger Chicken

I found this recipe in the Boston Globe Food Section.

The chicken legs were on sale so that is what I used.

15 chicken legs

1 tablespoons peanut oil

1 tablespoon honey

2 tablespoons brown sugar

2 tablespoons soy sauce

1 two inch piece of minced fresh ginger

2 cloves minced garlic

1 teaspoon crushed red pepper

1/2 teaspoon salt

1 teaspoon sesame seeds (optional)

Mix  the oil, honey, brown sugar, soy sauce, ginger, garlic, salt and red pepper together in a big bowl.

Dry the chicken

Add them to the sauce and coat well

Place the chicken on a lined baking sheet

Roast at 400 degrees for about 40 minutes turning often.

Sprinkle with sesame seeds if you want to.

I used non stick foil to line the pan and didn’t use the sesame seeds

They are easy and can be marinated over night

Now everyone should buy the globe on Wednesday.

 

 

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.

Tomato salad pizza

11 Feb

Tomato Salad Pizza

When I was growing up my Dad had a huge garden. There was a  different tomato salad at every meal.

I am not complaining because every salad was delicious.

This pizza is just using the leftover salad.

Two boxes of grape tomatoes

One teaspoon garlic powder

1/2 teaspoon salt

One teaspoon oregano

1/2 teaspoon black or red pepper

1/2 cup olive oil

One chopped onion is optional

Mix everything together

This can be served as is with any meal but I am saving it for the pizza.

One pound pizza dough

Crisco for the pan

1/2 pound mozzarella cheese

4 tablespoons grated Parmesan cheese

Put a thin layer of Crisco on the bottom of the pizza pan

Spread out one pound of dough in the pan

Add the tomato salad and spread the oil evenly on the dough

Make the tomatoes look pretty.

Try to line them up so you get a tomato with every bite

Sprinkle with the grated cheese then the mozzarella

Bake on the bottom shelf at 450 degrees for 15 to 20 minutes.

Check to see when the bottom crust gets brown.

This pizza goes with everything.

I usually top it with fresh basil but I didn’t have any.

Put anything that goes with a tomato on top of this pie.

I have also cut the tomatoes in half  when I need to make more pizzas. I actually like it better because the juice of the tomatoes bakes into the dough.

Spicy Tortilla Soup

26 Jan

Tortilla Soup Tortilla Soup

This is a delicious soup for a cold night or a summer BBQ.

3 tablespoons oil

One large chopped onion

2 cloves chopped garlic

One diced red pepper

One diced hot pepper.

I usually use a jalapeno and take the seeds out.

One teaspoon  ground cumin

48 ounces of chicken broth

Two 14.5 ounce can of Rotelle or any other diced tomatoes with chili.

1/2 jar of salsa about 8 to 10 ounces.

One cup of corn

1/2 cup chopped cilantro

One can of rinsed and drained black beans

2 cups or more of pulled pork or leftover diced chicken

Tortilla chips crushed

Shredded Monterrey Jack or any other cheese you like

Sour cream

cilantro

Limes

Avocado

Heat the oil

Add the onions and garlic and cook till soft

Add the peppers and season with salt and pepper

Add the cumin and cook just for a couple of minutes. You can actually smell it cook.

Then add your broth, tomatoes, black beans and corn and about 1/4 cup of the cilantro.

Let this cook for five minutes then add your pork or chicken.

Cook for another ten to fifteen minutes.

Spoon the soup into big bowl and add the crushed chips, cheese, sour cream, cilantro, diced avocado and lime wedges.

I usually serve this with cheese quesedilla, grilled cheese or potato pancakes