Spaghetti Bolognese

There’s something so comforting about Italian food, especially the way it brings family and friends together. Whenever I cook Italian, I try to channel an old Italian grandmother by using this age-old secret ingredient: love. By putting all my love into the food and preparation, a good meal can become a great meal.

Bolognese is a staple of Italian cooking, though I actually had zero experience making a bolognese sauce before this.  I’m all about easy always, so this recipe is right up my alley. Use the freshest ingredients whenever possible (just another way you can add love to the meal), including fresh tomatoes instead of canned ones if they’re in season. To make this recipe even easier, I recommend having a blender on hand to help with the sauce.

Ingredients

-5 large tomatoes, medium or large diced depending on your blender (my favorite, if you have access to them, are early girl organic dry-farmed tomatoes)

-6 basil leaves

-3 whole garlic cloves, plus 2 chopped garlic cloves (keep separate)

-1lb ground beef (grass-fed, organic)

-1 yellow onion, small diced

-1 lb shitake mushrooms, chopped

-2 tablespoons tomato paste

-extra virgin olive oil

-salt, pepper

-crushed red pepper flakes

-spaghetti

 

Instructions

  1. In a blender, add these ingredients in the following order: 1/2 cup olive oil, chopped tomatoes, 3 whole garlic cloves, basil, salt, and pepper.  Blend until it’s a sauce.
  2. In a large skillet, heat 3 tablespoons olive oil or enough to almost cover the bottom of the pan.  Add the chopped meat, carrots, onions, mushrooms, and chopped garlic. Break apart the meat using a wooden spatula or another cooking utensil. Cook for about 5-7 minutes, or until meat is browned and vegetables are soft. Add salt, pepper, red pepper flakes, and tomato paste.  Stir in the tomato paste until it becomes dark in color, then pour the sauce from the blender. Let the sauce simmer for some time (could be as long as an hour) to get a really flavorful sauce.
  3. Heat a large pot of salted water and bring to a rapid boil.  Add spaghetti and cook for about 10 minutes until al dente.  Reserve a 1/2 cup of pasta water.  Strain the spaghetti and return to the pot.
  4. Add the reserved pasta water to the skillet.  Bring to a boil, then reduce the temperature to a simmer for a few minutes.  Add the sauce to the pot of spaghetti and stir in to combine.  Plate and garnish with basil leaves. Enjoy!

 

*Some notes about cooking pasta:

– Never add oil to the pot of water or you’ll get sticky pasta.  Add oil after the pasta cooks to keep it from sticking together.

-Always salt the water.

-Reserve pasta water and add to your sauce to allow the sauce to easily mix and stick to the pasta.

Umbrian Lentil Salad

Hi there!

It’s been awhile since I posted something, but I was feeling inspired by another lentil salad I made today.  I say another because my last post was basically the same recipe, only this one uses a different type of lentil and mixed micro greens instead of romaine. It’s so tasty and simple, I got up this morning and was able to make this salad in 30 minutes before I had to get ready for the day. And it should allow me enough leftovers for the next 2-3 days. So that being said, I highly recommend this recipe to anyone looking for something easy, healthy, and quick to prepare.

Ingredients

For the lentils:

-1 cup lentils

-3 cups water

-1 pinch sea salt

-1 bay leaf

For the Veggies:

-1/2 red onion, small diced

-1 carrot, small diced

-salt, pepper

-2 tablespoons extra virgin olive oil

-optional: chopped parsley and basil

For the Salad:

-extra virgin olive oil

-micro greens, or your favorite greens

-feta cheese

-avocado, sliced

Instructions

  1. Search lentils for any small rocks and remove. Add lentils to a medium pot with the water, a pinch of salt and a bay leaf.  Bring to a rapid boil, then turn the heat to simmer and cook covered with a lid for 25 minutes. *Note: add more water to the pot throughout the cooking process if you notice the lentils have absorbed most of the water.
  2. Once the lentils have cooked for about 15 minutes, add olive oil to a heated pan.  When the oil is hot, add the carrots and onions and sprinkle with salt and pepper.  Cook about 5 minutes or until soft.  Add the chopped herbs and mix in.
  3. When the lentils are done, strain them if there’s excess water.  Remove and discard the bay leaf. Add the cooked vegetables to the pot of lentils and mix together. Allow the lentils to cool, then pour over a bowl of greens, drizzle with olive oil, add feta, avocado and sprinkle with salt and pepper to taste.  Enjoy!

 

 

 

 

Delicata Squash and Black Bean Tacos

These tacos are so delicious I nearly forgot to snap a photo for this post because I was too focused on eating them. Rarely do I have vegetarian tacos, but seeing how my New Years resolution was to do more meatless meals, I decided to try something different with one of my favorite winter vegetables, delicata squash. I roasted the squash and paired it with black beans, pickled shallots, cilantro, lettuce, pomegranate seeds and sour cream with spices. The recipe can be made vegan simply by removing the sour cream.  So delicious and quick to make!

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Ingredients

(enough for 1 really hungry person, or 2 moderately hungry people)

-1 delicata squash

-1 small head of lettuce, chopped

-cilantro, chopped

-pomegranate seeds

-1 shallot, sliced

-1 can black beans, drained and rinsed

-organic corn tortillas

-sour cream

-cumin

-chili powder

-garlic powder

-chipotle seasoning

-1/4 apple cider vinegar

-1 tbs sugar

-extra virgin olive oil

-salt

-pepper

 

Instructions

  1. Heat oven to 425 degrees F.  Peel squash and cut it into 1/4 inch rounds.  Remove seeds, cut rounds into halves and place in a bowl.  Drizzle with olive oil and sprinkle with chili powder, salt, and pepper.  Place on a lined baking sheet and roast for 20-25 minutes.
  2. In a small bowl, combine shallots with vinegar, sugar, and salt for a quick pickling.  Stir every few minutes while the squash cooks.  In a separate small bowl, combine sour cream with chipotle seasoning.
  3. Heat drained black beans in a small saucepan over medium heat.  Add cumin, garlic powder, salt, and pepper. Stir every few minutes until hot.
  4. Heat tortillas on the stovetop by placing them directly on each open burner and toasting over medium heat.  Flip as each side starts to brown.
  5. When squash is done, put tacos together by filling them with sour cream, squash, drained shallots, beans, lettuce, cilantro, and pomegranate seeds.

 

Let me know what you think!

 

Summer Vegetable Tart

I‘m about to share with you all one of simplest and yummiest recipes I know.  Oh, and it’s healthy too!

Just in time for summer is my summer vegetable tart.  Whether I’m entertaining or having a night in I know this dish will be a people pleaser.  The veggie tart is ideal as an appetizer or side if you’re serving guests.  You can pick and choose your veggie toppings, but I will give you my recommendations.  Basically, the more variety the better!

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Here are the ingredients for 2-4 people (including my veggie selections):

-puff pastry sheets (2, thawed)

-pesto (store bought or homemade)

– zucchini (1)

-squash (1)

-corn (just the kernels)

-cherry tomatos

-olive oil

-salt & pepp

-flour

-cornmeal (not totally necessary if you don’t have)

-optional: fresh basil

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Instructions:

1. Preheat oven to 450*.  Chop veggies and tomatos and cut corn off cob.  Put aside in bowl and mix with enough olive oil, salt and pepper so veggies are lightly coated.  Place veggies in ungreased pan or small Pyrex and heat in stove for 25-30 minutes, stirring every 10 minutes.

2. Meanwhile, roll out both thawed puff pastries on lightly floured surfaced.  Spread pesto in center of puff pastries.  Spoon veggie mixture into center of puff pastries and fold edges over the filling, leaving the center uncovered.

3. Transfer puff pastries to lighly floured cookie sheet.  Bake for another 20 minutes until golden brown.  Take out and sprinkle with basil if desired.  Let cool, cut up, serve and enjoy!

 

To find out where I originally found this fabulous recipe, click here: Rustic Roasted Veg Tart