Beef Bolognese

Original recipe found on The Cookie Rookie.  This was delicious, tasted like good home cooking.

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Beef Bolognese
Feel like a warm home cooked meal that is flavorful, this one is for you.
Course Main Dish, pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
For Serving
Course Main Dish, pasta
Cuisine Italian
Prep Time 30 minutes
Cook Time 3 hours
Servings
servings
Ingredients
For Serving
Instructions
  1. In a heavy saucepan heat oil and once the oil shimmers place basil leaves. Fry the leaves until crispy. 1-2 minutes. Remove and put on paper towel. Set aside. Add 2 tbsp butter to oil. Add the onion, carrot and celery. Saute until lightly browned. Add ground chuck and break up and cook until meat only slightly pink. Season with salt. Add wine and cook until evaporated, stir occasionally. Add milk and 2 gratings of nutmeg from zester. Stir well until milk is almost evaporated. Add the tomatoes to pot. Bring to soft boil and lower to low simmer. Cook uncovered for 3 hours. If liquid evaporates add 1/2 c water as needed. When done it is ready to serve. About half hour before being done boil water and cook your pasta. Serve pasta with the bolognese. Top with basil leaves and parmesan.

Danish Split Pea Soup with Dill

Original recipe found on rhubsarbarians

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Danish Split Pea Soup With Dill
Packed full of flavor.
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Instructions
  1. I made in the instant pot. I combined all ingredients except the final two onions that are sliced and reserved 1 tbsp of the olive oil. Set instant pot to beans. In a skillet heat oil and then add the sliced onions. You are cooking the onions until crispy and then place on paper towel until the soup is done. To serve top the soup with the crispy onions and dill.

Moroccan-Spiced Chicken

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Moroccan-Spiced Chicken
Spiced chicken with a green bean and carrot side dish.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Position racks in the upper and lower thirds of the oven; preheat to 450F. Toss the green beans and carrots with 2 Tbsp. olive oil, 1/2 tsp. ras el hanout, and salt and pepper on a rimmed baking sheet. Roast on the upper rack until tender and lightly browned, addint the almonds halfway through, 25-30 minutes.
  2. Meanwhile heat the remaining 1 Tbsp olive oil in a large skillet over medium-high heat. Season the chicken on both sides with the remaining 1 tsp. ras el hanout and a pinch of salt and pepper. Add to the skillet; cook until browned, 3-4 minutes per side. Transfer to another rimmed baking sheet and roast on the lower rack until cooked through, about 10 minutes.
  3. Return the skillet to medium-high heat and add the shallot. Cook, stirring, until tender, about 1 minute. Stir in the chicken broth, scraping up any browned bits, then add the apricots, olives, and harissa. Cook until the apricots soften and the broth is reduced by 2/3rds, about 5 minutes; season with salt and pepper. Pour any accumulated juices from the chicken into the sauce.
  4. Slice the chicken and serve with the roasted veggies. Spoon the sauce over the chicken. Enjoy!
Recipe Notes

Recipe adapted from Food Network

Al Kabsa

In my quest to try recipes representing teams playing in the World Cup.  I found this one for Saudi Arabia, original recipe is found on Genius Kitchen.

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Al Kabsa
This is a lovely chicken dish you serve on rice.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Kabsa Spice Mix
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Kabsa Spice Mix
Instructions
  1. Melt butter in large stockpot. Add chicken, onion and garlic. Saute until onion is tender. Stir in tomato puree and simmer for a couple of minutes. Add tomatoes, carrots, cloves and all the spices and S&P. Cook for a few minutes and then add broth. Let cook until chicken is done. Should thicken up a bit. Add raisins and let plump for about 2 minutes. Serve over rice and top with the toasted almonds.

Spinach Tortellini Soup

In my quest to try recipes representing teams playing in the World Cup.  I found this one for Spain, original recipe is found on Umami Girl.

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Spinach Tortellini Soup
This is a light soup that was simple to make.
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a soup pot. Add onions, celery, and carrots with salt and stir to coat. Cook 5 minutes, should begin to soften. Add the broth and bring to boil. Once boiling cover and reduce heat to a simmer. Cook until vegis tender. Add spinach and tortellini. Cook tortellini per package instructions. Add parsley and black pepper. Serve topped with a little parmesan.