Beef Bolognese

Name: Beef Bolognese
Prep time: 30 min
Cook time: 3 h
Yield: 4 servings
Ingredients: 12 basil leaves (fresh); 2 tbsp olive oil; 3 tbsp butter; 1/2 yellow onion (minced); 1/4 c carrots (minced); 1/4 c celery (minced); 1 lb ground chuck; salt (to taste); 1 c dry white wine; 1/2 c whole milk; 1 28oz imported italian roma tomatoes (coarsely chopped); nutmeg; 1 lb fresh pasta (I used linguine); parmesan cheese (for top)

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

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

12 basil leaves fresh
2 tbsp olive oil
3 tbsp butter
1/2 yellow onion minced
1/4 c carrots minced
1/4 c celery minced
1 lb ground chuck
salt to taste
1 c dry white wine
1/2 c whole milk
1 28oz imported italian roma tomatoes coarsely chopped
nutmeg

For Serving

1 lb fresh pasta I used linguine
Parmesan cheese for top

Course

Main Dish, pasta

Cuisine

Italian

Prep Time

30 minutes

Cook Time

3 hours

Servings

servings

Ingredients

12 basil leaves fresh
2 tbsp olive oil
3 tbsp butter
1/2 yellow onion minced
1/4 c carrots minced
1/4 c celery minced
1 lb ground chuck
salt to taste
1 c dry white wine
1/2 c whole milk
1 28oz imported italian roma tomatoes coarsely chopped
nutmeg

For Serving

1 lb fresh pasta I used linguine
Parmesan cheese for top

Instructions

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

Danish Split Pea Soup With Dill

Packed full of flavor.

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Prep Time

15 minutes

Cook Time

1 hour

Servings

servings

Ingredients

2 tbsp olive oil
2 med yellow onions chopped
2 celery stalks diced
2 med carrots diced
1/4 celery root diced
6 c vegetable stock
2 c dried split peas rinsed
1 sprig thyme
4 tbsp dill divided
salt and pepper to taste
2 med yellow onion sliced

Instructions

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

Spiced chicken with a green bean and carrot side dish.

Servings

Ingredients

1 lb green beans trimmed
4 carrots halved crosswise and quarterd lengthwise
3 Tbsp olive oil
1 1/2 tsp ras el hanout (Moroccan seasoning)
salt and pepper
1/4 cup sliced almonds
4 boneless chicken breasts about 8 oz. each
1 sm shallot finely chopped
1 1/2 cups chicken broth
1/4 cup dried apricots chopped
1/4 cup pitted small green olives halved
2 tsp harissa

Servings

Ingredients

1 lb green beans trimmed
4 carrots halved crosswise and quarterd lengthwise
3 Tbsp olive oil
1 1/2 tsp ras el hanout (Moroccan seasoning)
salt and pepper
1/4 cup sliced almonds
4 boneless chicken breasts about 8 oz. each
1 sm shallot finely chopped
1 1/2 cups chicken broth
1/4 cup dried apricots chopped
1/4 cup pitted small green olives halved
2 tsp harissa

Instructions

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.
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.
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.
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.

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

1/4 c butter
3 lbs chicken I used breasts, cut into 8-10 pieces
1 lg onion finely chopped
6 garlic cloves minced
1/4 c tomato puree
14 oz chopped tomatoes canned-can be fresh
3 med carrots grated
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground corainder
salt and pepper to tasgte
4 c broth
1/4 c raisins
1/4 c slivered almonds toasted

Kabsa Spice Mix

1/2 tsp saffron
1/4 tsp ground green cardamoms
1/2 tsp ground cinnnamon
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 ts[ ground dried limes *I could not find this so I used lime zest

Course

Main Dish

Prep Time

20 minutes

Cook Time

1 hour

Servings

servings

Ingredients

1/4 c butter
3 lbs chicken I used breasts, cut into 8-10 pieces
1 lg onion finely chopped
6 garlic cloves minced
1/4 c tomato puree
14 oz chopped tomatoes canned-can be fresh
3 med carrots grated
1 pinch grated nutmeg
1 pinch ground cumin
1 pinch ground corainder
salt and pepper to tasgte
4 c broth
1/4 c raisins
1/4 c slivered almonds toasted

Kabsa Spice Mix

1/2 tsp saffron
1/4 tsp ground green cardamoms
1/2 tsp ground cinnnamon
1/2 tsp ground allspice
1/4 tsp white pepper
1/2 ts[ ground dried limes *I could not find this so I used lime zest

Instructions

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.

Spinach Tortellini Soup

This is a light soup that was simple to make.

Course

soups/chowders/chilis

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

2 tbsp olive oil
1 med yellow onion diced into small pieces
2 lg carrots diced into small pieces
2 lg celery diced into small pieces
1 tsp salt
8 c veg stalk
5 oz spinach
9 oz tortellini I used refrigerated tortellini
1/4 c italian parsley chopped
black pepper to taste
parmesan for serving

Course

soups/chowders/chilis

Prep Time

10 minutes

Cook Time

20 minutes

Servings

people

Ingredients

2 tbsp olive oil
1 med yellow onion diced into small pieces
2 lg carrots diced into small pieces
2 lg celery diced into small pieces
1 tsp salt
8 c veg stalk
5 oz spinach
9 oz tortellini I used refrigerated tortellini
1/4 c italian parsley chopped
black pepper to taste
parmesan for serving

Instructions

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.