S'More pancakes
These are as sweet as the name sounds...definitely a KID pancake. I tried a bite and it was too much for me, but they might not be bad with just syrup. My kids said they were awesome though! I got this recipe from my friend Heather at Out of the Box Into the Kitchen, who got it from Sweet Luvin' In the Kitchen
1 cup graham cracker crumbs
1 cup whole wheat flour
1/4 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1-1/4 cups milk
2 eggs
2 tbsp oil
1/2 cup chocolate chips
Marshmallow Syrup
1 cup marshmallow fluff
1/4 cup HOT water
Whisk together dry ingredients. Add in the wet ingredients and stir to combine.
Place batter onto hot, greased griddle. Sprinkle on a few chocolate chips. When bubbles start to form on the top, flip and continue to cook until browned.
To make syrup, combine fluff and hot water until soup. Drizzle over pancakes.
Sunday, March 27, 2011
Wednesday, March 16, 2011
My birthday cake!
This cake starts out easy with a boxed cake mix. The mousse is wonderful, although it is a bit of work. But totally worth it in the end. Even Rob loved it! This one came from myrecipes.com. I had to alter it a bit because we only had one pint of whipping cream, but it turned out fine. Very moist and even better the second day!
Chocolate-Peanut Butter Mousse Cake
Yield: 1 (8-inch) cake or 8 parfaits
1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts
Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.
Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.
This cake starts out easy with a boxed cake mix. The mousse is wonderful, although it is a bit of work. But totally worth it in the end. Even Rob loved it! This one came from myrecipes.com. I had to alter it a bit because we only had one pint of whipping cream, but it turned out fine. Very moist and even better the second day!
Chocolate-Peanut Butter Mousse Cake
Yield: 1 (8-inch) cake or 8 parfaits
1 (18.25-ounce) package devil's food cake mix without pudding
2 1/2 cups whipping cream, divided
1 (10-ounce) package peanut butter morsels
2 teaspoons vanilla extract
1 tablespoon butter or margarine
2/3 cup semisweet chocolate morsels
Garnish: chopped roasted peanuts
Prepare cake mix according to package directions. Pour into 2 lightly greased 8-inch round cakepans. Bake according to package directions. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely.
Combine 2/3 cup whipping cream and peanut butter morsels in a small saucepan. Cook over low heat, stirring constantly, until morsels melt and mixture is smooth; remove saucepan from heat. Stir in vanilla extract, and cool 25 minutes.
Beat 1 1/3 cups whipping cream at high speed with an electric mixer until soft peaks form. Stir one-third whipped cream into peanut butter mixture. Fold into remaining whipped cream. Spread between cake layers; cover and chill.
Bring remaining 1/2 cup whipping cream and 1 tablespoon butter to a boil in a small saucepan. Add chocolate morsels; remove from heat, and let stand 5 minutes. Stir until morsels melt and mixture is smooth.
Pour glaze over cake; garnish, if desired. Serve warm, or chill and serve at room temperature.
Chocolate-Peanut Butter Mousse Parfaits: Cut cooled cake layers into cubes. Layer 8 Parfait glasses evnly with two-thirds peanut butter mixture, cake cubes, and half of cocolate mixture. Top with remaining peanut butter mixture and chocolate mixture; sprinkle each parfait with chopped peanuts, if desired.
Saturday, March 12, 2011
This recipe came from Bon Appetit in 2006. We tried it once and we amazed at how good it was! Obviously it made it into our "repeat" cookbook. We don't make it often because it's rather time consuming. But if you make the sauces ahead (and there are instructions for making ahead) it actually throws together rather quickly come dinner time! We haven't made any changes to this recipe so the credit goes fully to Bon Appetit magazine. This a definite "company" dish...go ahead and cook this for your boss, you just might get that promotion!
Pretzel-Crusted Pork Chops with Orange-Mustard Sauce Bon Appétit
September 2006
Grouse Mountain Grill
Crushed pretzels make a better-than-breadcrumb crust.
Yield: Makes 8 servings
1 1/2 cups balsamic vinegar
2 oranges
3/4 cup water
1/4 cup sugar
2 cups whipping cream
1/4 cup Dijon mustard
1/2 cup all purpose flour
3 large eggs
2 cups crushed pretzel sticks (about 5 ounces)
8 1-inch-thick center-cut pork rib chops
6 tablespoons (3/4 stick) butter, divided
Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
Pretzel-Crusted Pork Chops with Orange-Mustard Sauce Bon Appétit
September 2006
Grouse Mountain Grill
Crushed pretzels make a better-than-breadcrumb crust.
Yield: Makes 8 servings
1 1/2 cups balsamic vinegar
2 oranges
3/4 cup water
1/4 cup sugar
2 cups whipping cream
1/4 cup Dijon mustard
1/2 cup all purpose flour
3 large eggs
2 cups crushed pretzel sticks (about 5 ounces)
8 1-inch-thick center-cut pork rib chops
6 tablespoons (3/4 stick) butter, divided
Simmer balsamic vinegar in small saucepan over medium heat until reduced to 2/3 cup, about 10 minutes. Transfer to small pitcher. DO AHEAD: Balsamic reduction can be made 3 days ahead. Cover and let stand at room temperature.
Using vegetable peeler, remove peel from oranges (orange part only) in long strips. Slice peel lengthwise into very thin strips. Place peel in heavy small saucepan and add enough cold water to cover peel by 1 inch. Bring to boil; strain. Repeat 2 more times. Return peel to same saucepan. Add 3/4 cup water and sugar. Boil until almost all liquid is absorbed, stirring occasionally, about 10 minutes. Drain. DO AHEAD: Candied orange peel can be made 2 days ahead. Place in small bowl, cover, and refrigerate.
Mix cream, mustard, and 2 tablespoons candied orange peel in heavy small saucepan. Bring to boil; reduce heat to medium and cook until sauce is reduced to 1 cups, about 12 minutes. Season to taste with salt and pepper. DO AHEAD: Can be made 8 hours ahead. Cover and chill.
Place flour in shallow bowl. Whisk eggs to blend in another shallow bowl. Spread crushed pretzels on rimmed baking sheet. Sprinkle pork chops on both sides with salt and pepper. Working with 1 pork chop at a time, press 1 side of chop into flour, dip floured side only into eggs, then press into pretzels, coating 1 side only. Transfer to baking sheet, coated side up. Repeat with remaining pork chops, flour, eggs, and pretzels. DO AHEAD: Can be made 2 hours ahead. Cover and refrigerate.
Preheat oven to 450°F. Melt 3 tablespoons butter in each of 2 large ovenproof skillets over medium-high heat. Add 4 pork chops to each skillet, coated side down, and cook until brown, about 2 minutes. Turn chops over and transfer both skillets to oven. Roast until pork is cooked through and thermometer inserted horizontally into chop registers 140°F, about 10 minutes. Let chops stand 5 minutes.
Rewarm sauce. Spoon 2 tablespoons sauce onto each plate and place chop atop sauce. Drizzle with balsamic reduction and garnish with remaining candied orange peel.
Thursday, February 10, 2011
If you're looking for a curry dish, and I mean a GOOD curry dish, try this one! Rob made it the other night (I was substituting at the school and wouldn't be home until 6:00) and while it was a lot of work to prep and put together, it was SOOOOOO worth it in the end!!! It was a bit too spicy for me and the kids, but that can be easily changed by using just 1 pepper or cutting out all the seeds. This dish is absolutely a party in your mouth. Raisins and apples nicely compilement the spicy peppers and curry. The only real alteration we made was using beef cubes instead of lamb, since they usually only carry lamb around here at Christmas and Easter. It turned out so wonderful I very happily saved half of it and froze it for another meal! Oh, and I found this on http://www.epicurious.com/ under "member recipes".
South African"World Cup" Curry
Here's an indigenous South African Curry I created in South Africa. The fruit content produces a curry that's sweet and hot. Jalapenos add the perfect amount of heat.
Serves 6 people
Submitted by setzine
June 2, 2010
3 Tablespoons butter
2 Cups onion finely chopped
1 Granny Smith Apple, cored, seeded
peeled and chopped fine.
1 35 oz. can diced tomatoes.
1 Cup of chicken stock.
1 Cup unsweetened coconut
3 Pounds cubed stewing lamb
3 Tablespoons curry powder
3 Tablespoons lime juice
3 Tablespoons fruit chutney
2 Tablespoons apricot preserve.
2 Jalapenos,chopped (seedsincluded)
2 inch piece of ginger
3 cloves garlic
2 bay leaves
1 cup seedless yellow raisins
1.Coat stewing lamb well with curry powder and set aside.
2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent.
3. Boil chicken stock and add coconut.
Reduce heat to low and soak while you brown the lamb
4. Brown the lamb in a large pot,turning often.
5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic.
6. Add this mixture to the pot with the lamb and coat well.
7. Add the tomato,onion and apple mixture.
8. Add the coconut and stock.
9. Add the bay leaves.
10. Add the yellow raisins.
11. Cook slowly for 1 hour 15 minutes.
12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side.
This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry over rice.
South African"World Cup" Curry
Here's an indigenous South African Curry I created in South Africa. The fruit content produces a curry that's sweet and hot. Jalapenos add the perfect amount of heat.
Serves 6 people
Submitted by setzine
June 2, 2010
3 Tablespoons butter
2 Cups onion finely chopped
1 Granny Smith Apple, cored, seeded
peeled and chopped fine.
1 35 oz. can diced tomatoes.
1 Cup of chicken stock.
1 Cup unsweetened coconut
3 Pounds cubed stewing lamb
3 Tablespoons curry powder
3 Tablespoons lime juice
3 Tablespoons fruit chutney
2 Tablespoons apricot preserve.
2 Jalapenos,chopped (seedsincluded)
2 inch piece of ginger
3 cloves garlic
2 bay leaves
1 cup seedless yellow raisins
1.Coat stewing lamb well with curry powder and set aside.
2. Saute the onion,apple and tomato in the butter over a low heat until onions are translucent.
3. Boil chicken stock and add coconut.
Reduce heat to low and soak while you brown the lamb
4. Brown the lamb in a large pot,turning often.
5. In a food processor, blend lime juice,fruit chutney, apricot preserve, jalapenos, ginger and garlic.
6. Add this mixture to the pot with the lamb and coat well.
7. Add the tomato,onion and apple mixture.
8. Add the coconut and stock.
9. Add the bay leaves.
10. Add the yellow raisins.
11. Cook slowly for 1 hour 15 minutes.
12. Serve with boiled rice and coconut, chopped tomatoes and onions, chutney on the side.
This dish does well when you let it stand for a while and can be prepared a day ahead. Remove the bay leaves before you serve the curry over rice.
Saturday, February 5, 2011
Caribbean Pork Loin with Pineapple Raisin Relish
My friend Kayla gave me this recipe a couple of weeks ago. She knows how much I enjoy cooking something different every night! We finally tried it tonight and we ALL loved it! I added a small dash of tequila to the relish...because I could, lol! And if you want to kick it up just a little, add either some red pepper flakes or finely chopped jalapeno (seeded or not, your call). If you're looking for a quicker dish, grill some pork chops seasoned with Jamaican or Caribbean blend, warm the sauce and serve on top (instead of pouring it over and baking it). I'm looking forward to having it again! Oh, and we forgot to serve with the tortilla chips but considering the calorie and fat count in this recipe, we did just fine without them!
Caribbean Pork Loin with Pineapple Raisin Relish
Prep: 45 minutes
Roast: 1-1/4 hours
Ingredients
Pork
1 cup packed fresh oregano leaves
1 cup packed fresh cilantro leaves
1/2 cup pineapple juice
1 Tbsp. finely shredded lime peel
3 Tbsp. lime juice
2 tsp. kosher salt
4 cloves garlic
1-1/2 tsp. ground cumin
1/2 cup olive oil
1 4-lb. bone-in loin center rib roast
Relish
1-1/2 cups chopped pineapple
1 cup golden raisins
4 green onions, chopped
1/4 cup pineapple juice
3 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. kosher salt
3/4 cup canola oil
16 6-inch corn tortillas, quartered
2 limes, quartered
Directions
1. Preheat oven to 325 degrees F. In food processor or blender combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. kosher salt, the garlic, and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated.
2. With sharp knife, score surface of pork roast with small slits. Place roast in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1-1/4 to 1-3/4 hours or until an instant-read thermometer inserted into center of roast reads 150 degrees F, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes. Temperature will rise to 160 degreesF.
3. For relish, in bowl combine pineapple, golden raisins, green onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. kosher salt.
4. In large skillet, heat canola oil over medium heat. Cook tortilla wedges in hot oil for 15 to 20 seconds per side. Drain on paper towels. Wrap in foil to keep warm.
5. To serve, cut meat from bone and thinly slice. Serve with tortilla wedges, relish, and garnish with lime wedges. Makes 8 servings.
Nutrition Facts
Calories664, Total Fat (g)37, Saturated Fat (g)5, Monounsaturated Fat (g)23, Polyunsaturated Fat (g)7, Cholesterol (mg)76, Sodium (mg)643, Carbohydrate (g)52, Total Sugar (g)19, Fiber (g)6, Protein (g)35, Vitamin C (DV%)73, Calcium (DV%)15, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
My friend Kayla gave me this recipe a couple of weeks ago. She knows how much I enjoy cooking something different every night! We finally tried it tonight and we ALL loved it! I added a small dash of tequila to the relish...because I could, lol! And if you want to kick it up just a little, add either some red pepper flakes or finely chopped jalapeno (seeded or not, your call). If you're looking for a quicker dish, grill some pork chops seasoned with Jamaican or Caribbean blend, warm the sauce and serve on top (instead of pouring it over and baking it). I'm looking forward to having it again! Oh, and we forgot to serve with the tortilla chips but considering the calorie and fat count in this recipe, we did just fine without them!
Caribbean Pork Loin with Pineapple Raisin Relish
Prep: 45 minutes
Roast: 1-1/4 hours
Ingredients
Pork
1 cup packed fresh oregano leaves
1 cup packed fresh cilantro leaves
1/2 cup pineapple juice
1 Tbsp. finely shredded lime peel
3 Tbsp. lime juice
2 tsp. kosher salt
4 cloves garlic
1-1/2 tsp. ground cumin
1/2 cup olive oil
1 4-lb. bone-in loin center rib roast
Relish
1-1/2 cups chopped pineapple
1 cup golden raisins
4 green onions, chopped
1/4 cup pineapple juice
3 Tbsp. lime juice
2 Tbsp. chopped fresh cilantro
1/4 tsp. kosher salt
3/4 cup canola oil
16 6-inch corn tortillas, quartered
2 limes, quartered
Directions
1. Preheat oven to 325 degrees F. In food processor or blender combine oregano, 1 cup cilantro, 1/2 cup pineapple juice, the lime peel, 3 Tbsp. lime juice, 2 tsp. kosher salt, the garlic, and cumin. Cover and blend or process until chopped. With the motor running, add the olive oil in a thin, steady stream until incorporated.
2. With sharp knife, score surface of pork roast with small slits. Place roast in roasting pan, bone side down. Pour herb mixture over roast. Roast, uncovered 1-1/4 to 1-3/4 hours or until an instant-read thermometer inserted into center of roast reads 150 degrees F, spooning herb mixture over meat two or three times during roasting. Lightly tent with foil and let stand 10 minutes. Temperature will rise to 160 degreesF.
3. For relish, in bowl combine pineapple, golden raisins, green onions, 1/4 cup pineapple juice, 3 Tbsp. lime juice, 2 Tbsp. cilantro, and 1/4 tsp. kosher salt.
4. In large skillet, heat canola oil over medium heat. Cook tortilla wedges in hot oil for 15 to 20 seconds per side. Drain on paper towels. Wrap in foil to keep warm.
5. To serve, cut meat from bone and thinly slice. Serve with tortilla wedges, relish, and garnish with lime wedges. Makes 8 servings.
Nutrition Facts
Calories664, Total Fat (g)37, Saturated Fat (g)5, Monounsaturated Fat (g)23, Polyunsaturated Fat (g)7, Cholesterol (mg)76, Sodium (mg)643, Carbohydrate (g)52, Total Sugar (g)19, Fiber (g)6, Protein (g)35, Vitamin C (DV%)73, Calcium (DV%)15, Iron (DV%)16, Percent Daily Values are based on a 2,000 calorie diet
Bourbon Fudge Brownies
I just made these, they're in the oven, but if the batter is any proof of their awesomeness, then we're in for a real treat when they come out! If you like a more cake-like brownie, add another egg. Never tried these before but I made a double batch anyway...lol!
Oh, it's from Cooking Light too! Even better!
Bourbon Fudge Brownies
Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. If you don't want to use bourbon, use hot milk in its place.
Yield: 20 servings
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
CALORIES 148 (30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.2g); IRON 1.5mg; CHOLESTEROL 31mg; CALCIUM 20mg; CARBOHYDRATE 23.2g; SODIUM 121mg; PROTEIN 2.2g; FIBER 1g
Cooking Light, MARCH 2003
I just made these, they're in the oven, but if the batter is any proof of their awesomeness, then we're in for a real treat when they come out! If you like a more cake-like brownie, add another egg. Never tried these before but I made a double batch anyway...lol!
Oh, it's from Cooking Light too! Even better!
Bourbon Fudge Brownies
Bourbon and vanilla enhance the rich chocolate flavor of these moist brownies. If you don't want to use bourbon, use hot milk in its place.
Yield: 20 servings
1/4 cup bourbon
1/4 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
1 teaspoon baking powder
1/2 teaspoon salt
1 1/3 cups sugar
6 tablespoons butter, softened
1/2 teaspoon vanilla extract
2 large eggs
Cooking spray
Preheat oven to 350°.
Bring bourbon to a boil in a small saucepan; remove from heat. Add chocolate chips, stirring until smooth.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, cocoa, baking powder, and salt, stirring with a whisk.
Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well combined. Add vanilla and eggs; beat well. Add flour mixture and bourbon mixture to sugar mixture, beating at low speed just until combined.
Spread batter into a 9-inch square baking pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan on wire rack.
CALORIES 148 (30% from fat); FAT 5g (sat 2.9g,mono 1.5g,poly 0.2g); IRON 1.5mg; CHOLESTEROL 31mg; CALCIUM 20mg; CARBOHYDRATE 23.2g; SODIUM 121mg; PROTEIN 2.2g; FIBER 1g
Cooking Light, MARCH 2003
Sunday, January 23, 2011
Ragu alla Bolognese with fettuccine
This is a favorite in my house. A friend of mine, who has actually been stationed in Italy, said "This actually tastes like something I would eat in Italy!" Okay, that's about as high a praise as I can get on a dish!
Ground veal may be hard to find so sub your favorite - extra ground beef or sausage - to make up the extra meat. I used a pound of ground beef and a pound of ground sausage, which is more meat than called for, so I increased the liquid quite a bit. I also seasoned the ground beef (and the veggies) with salt, pepper, parsley, basil, garlic powder, sage, Italian seasoning (Red Monkey makes an awesome blend), etc. I added more seasonings to the sauce as it was cooking. Other than that, I pretty much left it alone. Super yummy and tastes even better the next day!
Ragu Alla Bolognese with Fettuccine
This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.
Yield: 8 servings (serving size: 1 1/2 cups)
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
CALORIES 369 (29% from fat); FAT 11.8g (sat 4.2g,mono 4.8g,poly 1.4g); IRON 3.7mg; CHOLESTEROL 87mg; CALCIUM 117mg; CARBOHYDRATE 44g; SODIUM 546mg; PROTEIN 21.4g; FIBER 4.2g
Cooking Light, OCTOBER 2002
This is a favorite in my house. A friend of mine, who has actually been stationed in Italy, said "This actually tastes like something I would eat in Italy!" Okay, that's about as high a praise as I can get on a dish!
Ground veal may be hard to find so sub your favorite - extra ground beef or sausage - to make up the extra meat. I used a pound of ground beef and a pound of ground sausage, which is more meat than called for, so I increased the liquid quite a bit. I also seasoned the ground beef (and the veggies) with salt, pepper, parsley, basil, garlic powder, sage, Italian seasoning (Red Monkey makes an awesome blend), etc. I added more seasonings to the sauce as it was cooking. Other than that, I pretty much left it alone. Super yummy and tastes even better the next day!
Ragu Alla Bolognese with Fettuccine
This recipe is adapted from the classic ragùs of Italy's Emilia Romagna region.
Yield: 8 servings (serving size: 1 1/2 cups)
1 tablespoon olive oil
1 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrot
5 ounces ground veal
5 ounces ground pork
5 ounces ground round
1 cup dry white wine
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
1 bay leaf
1 (14 1/2-ounce) can fat-free, less-sodium chicken broth
1 (10 3/4-ounce) can tomato puree
1 cup whole milk
2 tablespoons minced fresh flat-leaf parsley
2 (9-ounce) packages fresh fettuccine, cooked and drained
2 tablespoons grated fresh Parmesan cheese
Parsley sprigs (optional)
Heat oil in a large Dutch oven over medium heat. Add onion, celery, and carrot; cover and cook 8 minutes, stirring occasionally. Remove onion mixture from pan.
Add veal, pork, and beef to pan; cook over medium heat until browned, stirring to crumble. Add wine, salt, pepper, nutmeg, and bay leaf; bring to a boil. Cook 5 minutes. Add the onion mixture, broth, and tomato puree; bring to a simmer. Cook 1 hour, stirring occasionally.
Stir in milk and minced parsley; bring to a boil. Reduce heat, and simmer 40 minutes. Discard bay leaf. Add pasta, and toss to coat. Sprinkle evenly with cheese. Garnish with parsley sprigs, if desired.
CALORIES 369 (29% from fat); FAT 11.8g (sat 4.2g,mono 4.8g,poly 1.4g); IRON 3.7mg; CHOLESTEROL 87mg; CALCIUM 117mg; CARBOHYDRATE 44g; SODIUM 546mg; PROTEIN 21.4g; FIBER 4.2g
Cooking Light, OCTOBER 2002
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