Monthly Archives: March 2011

DOCTORED-UP SPAGHETTI SAUCE

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1 pound ground beef
1 medium onion, chopped
1 medium green pepper, chopped
8-10 fresh mushrooms, sliced
3 ribs celery, chopped
1 1/2 teaspoons minced garlic
2 (14 1/2 oz) can italian stewed tomatoes
1 (26 oz) jar spaghetti sauce
1/2 cup ketchup
2 teaspoons brown sugar
1 teaspoon sugar
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon chili powder
1 teaspoon prepared mustard

in a large skillet, cook the beef, onion, green pepper, mushrooms, celery and garlic over medium heat until meat is no longer pink; drain.

in a 3 quart slow cooker, combine the tomatoes spaghetti sauce, ketchup, sugars, salt, oregano, chili powder and mustard. stir in the beef mixture. cover and cook on LOW for 4-5 hours or until heated through.

10-12 servings

OVEN ROASTED GREEN BEANS

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1 1/2 pounds fresh green beans
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

preheat oven to 425°.

trim the ends of the green beans and add to a large bowl.

toss with the extra-virgin olive oil, salt and pepper and spread out evenly on a parchment-lined baking sheet.

roast, stirring halfway through, until lightly caramelized and crisp-tender, 12-15 minutes.

SALISBURY STEAKS WITH WILD MUSHROOM GRAVY

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1 1/4 pound ground sirloin
1 tablespoon worcestershire sauce
1 small onion, finely chopped
1 tablespoon steak seasoning blend (such as montreal seasoning) OR coarse salt and pepper
3 tablespoons extra-virgin olive oil
12 crimini OR baby portabellos, sliced
12 shiitake mushrooms, chopped
2 tablespoons butter
2 tablespoons flour
2 cups beef stock

combine meat, worcestershire, onion and steak seasoning or salt and pepper. form 2 large oval patties, 1″ thick.

preheat large nonstick skillet over medium high heat. add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. remove meat and cover with loose aluminum foil to keep warm. add 1 more tablespoon extra-virgin olive oil and the butter to the pan, then add the mushrooms. season mushrooms with salt and pepper and saute mushrooms until tender, 3-5 minutes. add a sprinkle of flour to the pan and cook 2 minutes more. whisk in stock and thicken1 minute.

to serve, pour gravy over salisbury steaks.

SMASHED POTATOES WITH GARLIC, HERBED CHEESE AND CHIVES

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2 pounds (3 large) russet potatoes, peeled and chunked
salt and pepper
1/2 cup half-and-half OR cream
4 ounces (1/2 cup) garlic and herb cheese (recommended boursin)
3 tablespoons chopped chives OR 2 scallions, thinly sliced

place potatoes in a pot and cover with water. cover pot with lid and bring water to a boil. salt boiling water and potatoes. leave lid off pot and simmer at rolling boil until tender, 8-10 minutes.

drain potatoes and return to hot pot. smash potatoes with a little half-and-half or cream and garlic and herb cheese. smash and incorporate chives or scallions. add salt and pepper, to taste.

HASH BROWN EGG BAKE

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1 (32 oz) frozen cubed hash brown potatoes, thawed
1 pound sliced bacon, cooked and crumbled
1 cup (4 oz) shredded cheddar cheese, divided
1/4-1/2 teaspoon salt
8 eggs
2 cups milk
dash paprika

in a large bowl, combine hash browns, bacon, 1/2 cup cheese and salt. spoon into a greased 13″x9″x2″ baking dish. in a bowl, beat eggs and milk until smooth; pour over hash brown mixture. sprinkle with paprika. bake, uncovered, at 350° for 45-50 minutes or until golden. top with remaining cheese.

8 servings

GARLIC BREAD WITH SAUTEED MUSHROOMS

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1 (10 oz) package large mushrooms, sliced
1 (3 1/2 oz) package shiitake mushrooms, stems removed
1 tablespoon olive oil
2 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
salt and pepper to taste
4 thick slices italian bread
1 clove garlic, halved

in a large nonstick skillet over medium heat, cook mushrooms in olive oil until browned, about 10 minutes. sprinkle with parsley, basil, salt and pepper; remove from heat. toast bread; rub one side of bread lightly with the cut side of garlic. place bread on serving plates. spoon mushrooms onto bread.

4 servings

FLUFFY FRUIT SALAD

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2 (20 oz) cans crushed pineapple
2/3 cups sugar
2 tablespoons flour
2 eggs, lightly beaten
1/4 cup orange juice
3 tablespoons freshly squeezed lemon juice
1 tablespoon vegetable oil
2 (17 oz) cans fruit cocktail, drained
1 (15 oz) can mandarin oranges, drained
2 bananas, sliced
1 cup heavy cream, whipped

drain pineapple, reserving 1 cup juice in a small saucepan. set pineapple aside. to saucepan, add sugar, flour, eggs, orange juice, lemon juice and oil. bring to a boil, stirring constantly. boil for 1 minute; remove from heat and let cool. in a bowl, combine pineapples, fruit cocktail, oranges and bananas. fold in whipped cream and the cooled sauce. chill for several hours.

12-16 servings

KIDS LOVE IT CASSEROLE

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1 1/2 pounds ground beef
1 cup chopped onion
1 clove garlic, minced
1 (14 oz) jar spaghetti sauce with mushrooms
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
3/4 cup water
1 teaspoon italian seasoning
1/2 teaspoon salt
dash pepper
1 package (7 oz) macaroni shells, cooked and drained
1 package (10 oz) frozen chopped spinach, thawed and drained
2 eggs, beaten
1 cup (4 oz) shredded sharp cheddar cheese
1/2 cup soft bread crumbs
1/4 cup grated parmesan cheese

in a saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and veggies are tender; drain. add
the next 7 ingredients; bring to a boil. reduce heat; cover and simmer 10 minutes. stir in macaroni, spinach, eggs, cheddar cheese and bread crumbs. pour into a greased 13″x9″x2″ baking dish. sprinkle with parmesan cheese. cover and bake at 350° for 30-35 minutes or until bubbly. let stand for 10 minutes before serving.

10-12 servings

CHICKEN ‘N DUMPLINGS

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1 broiler/fryer chicken (2 1/2-3 lbs), cut-up
2-2 1/4 quarts water
1/2 cup sliced celery
1/2 cup sliced carrots
2 fresh parsley doris
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

DUMPLINGS:
3/4 cup flour
1 tablespoon minced fresh parsley
1 teaspoon baking powder
1/4 teaspoon salt
dash ground nutmeg
1/3 cup milk
1 egg, lightly beaten
1 tablespoon vegetable oil

GRAVY:
1/4 cup flour
1/2 cup water
1/4 teaspoon salt
1/8 teaspoon pepper

place the 1st 8 ingredients in a 5 qt dutch oven or kettle. cover and bring to a boil; skim fat. reduce heat; cover and simmer for 1 1/2 hours or until the chicken is tender. in a bowl, combine the 1st 5 dumpling ingredients; stir in milk, egg, and oil. drop by tablespoon onto boiling broth. cover and cook without lifting lid 12-15 minutes or until dumplings are tender. remove the dumplings and chicken with a slotted spoon to a serving dish; keep warm. strain broth, reserving 2 cups for gravy (save remaining broth for another use). place reserved broth in a saucepan; bring to a boil. combine flour, water, salt and pepper until smooth; gradually stir into broth. cook and stir over medium heat until thickened, about 2 minutes. pour over chicken and dumplings.

4 servings