Description
This veggie-loaded Italian sausage pasta sauce has become a favorite in our family! It tastes like it has simmered all day, but it comes together in less than an hour!
Ingredients
1 yellow or white onion, peeled and chopped
4 carrots, peeled and diced
4-5 cloves garlic, minced
4 ounces mushrooms, chopped
1/4 cup chopped fresh parsley
1 pound sweet Italian sausage
1/2 cup dry red wine OR 2 teaspoons red wine vinegar + 1/2 cup water from the cooked pasta
1 28-ounce can crushed tomatoes
1 heaping teaspoon beef or chicken soup base
5 ounces baby spinach
Parmesan cheese
16 ounces spaghetti or linguine
Instructions
Heat 1-2 tablespoons olive oil in a large pan over medium heat. When hot, add the onions, carrots, and garlic and cook until softened (about 5 minutes). Add the mushrooms and cook until tender. Season with salt and pepper. Add the sausage to the pan, breaking it up into small pieces, and cook until browned.
Add the wine to the pan and scrape off any browned bits from the bottom of the pan. Cook until about half of the wine has evaporated (if using red wine vinegar, add the vinegar with the tomatoes and then add the starchy pasta water as needed near the end). Add the tomatoes and chicken or beef base. Bring to a simmer and then lower heat and simmer, stirring occasionally, until desired thickness is reached.
Bring a large pot of salted water to a boil. When boiling, add pasta and cook according to package directions. When the pasta is done cooking, reserve 1/2-1 cup of the pasta water and drain the rest. Lightly drizzle the pasta with olive oil and sprinkle with a little kosher salt.
When the sauce has reached the desired consistency, add the spinach. If the sauce is too thick, add a little of the reserved pasta water (if you don’t need it, throw it away.) Divide the pasta between plates and top with the sauce and parmesan cheese.
Monday, March 11, 2019
Monday, March 4, 2019
Macaroni and Cheese Instant Pot
Recipes from Amy Fagg
1 box elbow macaroni (can use other pasta...shells, radiator)
3 T butter
4 cups water (or enough to cover the noodles)
2 tsp salt
1 can evaporated milk
2 cups shredded cheddar cheese or half a box of Velveeta (My Kids prefer Velveeta)
Place macaroni, salt, butter and water into IP. Cook 4 minutes on manual high pressure. Quick Release.
Stir. Then add the evaporated milk, and shredded or velveeta cheese. Stir until melty. Serve Warm
1 box elbow macaroni (can use other pasta...shells, radiator)
3 T butter
4 cups water (or enough to cover the noodles)
2 tsp salt
1 can evaporated milk
2 cups shredded cheddar cheese or half a box of Velveeta (My Kids prefer Velveeta)
Place macaroni, salt, butter and water into IP. Cook 4 minutes on manual high pressure. Quick Release.
Stir. Then add the evaporated milk, and shredded or velveeta cheese. Stir until melty. Serve Warm
Hulk Muffins
Mels Kitchen
INGREDIENTS
2 1/2 cups (12.5 ounces) white whole wheat flour (see note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (5.5 ounces) granulated sugar (see note)
3/4 cup buttermilk (see note)
1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
1 teaspoon vanilla extract
6-ounces baby spinach
2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
NOTES
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.
Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.
I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).
INGREDIENTS
2 1/2 cups (12.5 ounces) white whole wheat flour (see note)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg
3/4 cup (5.5 ounces) granulated sugar (see note)
3/4 cup buttermilk (see note)
1/4 cup canola, vegetable, avocado, grapeseed oil or melted coconut oil
1 teaspoon vanilla extract
6-ounces baby spinach
2 very ripe bananas (about 8 ounces unpeeled/3/4 cup mashed)
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper liners or grease with nonstick cooking spray (the recipe makes between 16-18 muffins).
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a blender, add the egg, sugar, buttermilk, oil, vanilla, spinach and bananas.
Blend until pureed and smooth.
Pour the spinach mixture into the dry ingredients and mix just until combined. A few small dry streaks and lumps here and there are ok. Don't overmix or the muffins can be dry.
Scoop the batter into the prepared muffin tins, filling the cups about 2/3 full. I use my #20 cookie scoop to make this process easy as can be.
Bake for 15-18 minutes (increasing time as needed as each oven differs slightly in exact oven temperature) until the tops of the muffins spring back lightly to the touch and a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Let the muffins cool for a few minutes in the pan; turn them out carefully onto a cooling rack to cool completely.
NOTES
For the flour, you can definitely use all-purpose for the whole wheat flour or use a combination (half whole wheat, half all-purpose). For the sugar, if you want a healthier alternative to the granulated sugar, try maple syrup, honey or coconut sugar.
Finally, for the buttermilk, if you don't keep it on hand or don't have any, mix equal parts sour cream (or plain Greek yogurt) and milk together for the perfect buttermilk solution.
I also forgot to mention that the color of these muffins darkens over time (the muffins we have leftover to eat the next day are dark green instead of bright green). Also, we prefer these muffins after they've been baked and cooled - the flavor and texture is better than straight out of the oven (although we've found that a quick 5-10 second spurt in the microwave can help warm them slightly without affecting flavor/texture).
The Best Whole Grain Zucchini Muffins
Mels Kitchen
INGREDIENTS
3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
2 large eggs
1/3 cup canola, avocado, vegetable or melted coconut oil
1 teaspoon vanilla extract
1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
Raw or coarse sugar for sprinkling on top, optional
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
Bake for 17-22 minutes until the tops spring back lightly to the touch.
Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).
NOTES
You don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.
Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!
INGREDIENTS
3/4 cup (5.75 ounces) granulated sugar (can use 1/2 cup for a less sweet muffin)
2 large eggs
1/3 cup canola, avocado, vegetable or melted coconut oil
1 teaspoon vanilla extract
1 1/4 cups (6.25 ounces) white whole wheat flour (can sub all-purpose)
1/2 teaspoon ground cinnamon
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups finely shredded zucchini lightly squeezed of excess water (see note), about 10 ounces (measured after wringing)
1/2 cup (3 ounces) milk chocolate, semisweet or bittersweet chocolate chips (plus more for tops of muffins, if desired), optional
Raw or coarse sugar for sprinkling on top, optional
INSTRUCTIONS
Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray.
In a large bowl, whisk together the sugar, eggs, oil, and vanilla until well-combined.
In a medium bowl, whisk together the flour, cinnamon, baking soda, baking powder and salt.
Add the dry ingredients to the wet mixture and stir with a wooden spoon or spatula 3-4 times until the batter starts to come together but there are still streaks of flour throughout.
Stir in the shredded zucchini and chocolate chips, if using, until the batter is just combined. Don't overmix! It's ok if the batter is still slightly lumpy.
Divide the batter evenly among the prepared muffin tin. Add a few chocolate chips to the top of each muffin for a prettier chocolate chip appearance (totally optional). If making the batter without chocolate chips, sprinkle a bit of raw or coarse sugar over the top of the muffins (again, optional, but super delicious).
Bake for 17-22 minutes until the tops spring back lightly to the touch.
Let cool for a few minutes in the muffin tin before removing to a wire rack to cool completely. These taste best once cooled, in my opinion (and are delicious the next day, as well).
NOTES
You don't need to go crazy wringing the water out of the zucchini here. I simply shred the zucchini finely and then take handfuls and give the zucchini a good squeeze over the kitchen sink (with no extra tools like a kitchen towel, etc). A good, healthy squeeze will do just fine. No need to squeeze the guts out of the zucchini for this recipe. I've given a weight and general cup measure for the zucchini once it is lightly squeezed.
Want another delicious variation? Sub in 1 cup finely shredded apple (Granny Smith or Honeycrisp are tasty here) for 1 cup of the zucchini (no need to squeeze water out of the apple). So yummy!
Pumpkin Chocolate Chip Muffins
Source: Our Best Bites
Ingredients
4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup cooking oil
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips
Instructions
Preheat oven to 400 degrees. Line 2 12 cup muffin tins with cupcake liners and set aside.
In a large bowl, beat eggs with an electric mixer. Mix in sugar, pumpkin, oil, and applesauce. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend into pumpkin mixture until just combined. Add chocolate chips and mix. Transfer to muffin tins (a 1/4 cup cookie scoop or measuring cup works great). Bake 15-20 minutes (18 is perfect for me) or until a knife comes out clean. Cool slightly in pans then transfer to wire racks.
Ingredients
4 eggs
2 cups sugar
1 15 oz. can pumpkin
1 cup cooking oil
1/2 cup applesauce
3 cups flour, lightly spooned into measuring cups and leveled with a knife
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon table salt
1 1/2 teaspoons pumpkin pie spice
2 cups (1 bag) chocolate chips
Instructions
Preheat oven to 400 degrees. Line 2 12 cup muffin tins with cupcake liners and set aside.
In a large bowl, beat eggs with an electric mixer. Mix in sugar, pumpkin, oil, and applesauce. In another bowl, mix flour, baking soda, baking powder, pumpkin pie spice, and salt. Blend into pumpkin mixture until just combined. Add chocolate chips and mix. Transfer to muffin tins (a 1/4 cup cookie scoop or measuring cup works great). Bake 15-20 minutes (18 is perfect for me) or until a knife comes out clean. Cool slightly in pans then transfer to wire racks.
Hot Beef Dip
Heiner Beef Dip- Christmas Dip
1 8 Oz Cream cheese
1/4 cup sour cream
1/4 cup mayo
1/2 cup parmesan cheese
1/4 cup sliced green onions
1 pkg 2 oz chopped thingy sliced meat (Brand name Buddig honey ham)
Homemade J Dawgs Sauce
Ingredients
¾ cup ketchup
¾ cup brown sugar
¼ cup honey
1 teaspoon cider vinegar
1 teaspoon soy sauce
½ teaspoon onion powder
Instructions
Combine all ingredients in a sauce pan and heat until almost boiling. Remove from heat, cool, and serve on grilled hot dogs. Make sure to buy good quality buns - none of this wonder bread stuff. And absolutely don't forget to make criss cross X's all down the dog before grilling to make sure you have plenty of surface area for the sauce!
Serve with toppings:
Pickles, onions, jalapeños, banana peppers, sauerkraut, yellow mustard. (The restaurant also offers ketchup, celery salt, mayo, relish, and spicy brown mustard at special request)
Creamy Garlic Alfredo Sauce
Source: Mels Kitchen
INGREDIENTS
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces (see note)
1 cup milk (see note)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
INSTRUCTIONS
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
NOTES
I've only ever used 1% milk in this sauce and it works great for our tastes.
Also, I've made it with regular and low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, but the cut in calories is worth it, in my opinion, although the full-fat cream cheese offers a luxurious, creamy texture that can't be beat. You choose!
INGREDIENTS
2 tablespoons butter
3 cloves garlic, finely minced or pressed through a garlic press
4 ounces cream cheese, softened and cut into 6 pieces (see note)
1 cup milk (see note)
3 ounces Parmesan cheese, grated (about 1 cup)
1/2 teaspoon ground black pepper
1/2 teaspoon salt, more to taste, if needed
INSTRUCTIONS
In a medium pot or skillet, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn.
Add the cream cheese, stirring with a whisk until the mixture is smooth. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.
Add the milk gradually, about 1/4 cup at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted and the sauce is the desired consistency.
Cook for 2-3 minutes for a thicker sauce or remove right after the cheese is melted for a thinner sauce. Serve immediately over hot, cooked noodles.
NOTES
I've only ever used 1% milk in this sauce and it works great for our tastes.
Also, I've made it with regular and low-fat cream cheese. The low-fat cream cheese gives it a slightly, very slightly grainy texture, but the cut in calories is worth it, in my opinion, although the full-fat cream cheese offers a luxurious, creamy texture that can't be beat. You choose!
Slow Cooker Beef and Broccoli with Rice
A Bountiful Kitchen
Ingredients
2 lb beef chuck roast. sliced thin
2 cans beef consume or beef broth (10.5 oz)
1/4 cup soy sauce
1/4 cup Worcestershire Sauce
1/2 cup brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh minced ginger or powdered ginger
1 teaspoon ground pepper
2 tablespoons cornstarch
2 tablespoon olive oil
1 medium onion, white, yellow or sweet onion such as Walla Walla ( about 2 cups chopped)
1 1/4 lbs fresh broccoli, chopped
white or brown rice
sesame seeds for garnish (optional)
Powered by Chicory
Instructions
Spray the inside of a slow cooker insert with cooking oil.
Whisk together in the bowl of the slow cooker: beef broth or consume, soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger and pepper.
Turn the slow cooker to low and place the meat into the slow cooker and stir to make sure all of the meat is coated with ingredients in bowl. Cover with lid and cook on low for 5-6 hours or until meat is tender.
One hour before serving, cook rice and set aside.
About 45 minutes before serving, sauté chopped onion in olive oil for 4-5 minutes on medium high until onions are soft. Add broccoli and cook until broccoli is bright green about 2 minutes, set pan aside.
Remove about 1/2 to 1 cup of liquid from slow cooker and whisk in 3 tablespoons of cornstarch until smooth. Add the cornstarch mixture back to the slow cooker and let cook for about 20-30 minutes on low.
Just before serving, add the onion and broccoli mixture to the slow cooker.
Serve with cooked rice.
Notes
-If you want to skip the step of sautéing the onions and broccoli, you can throw the chopped onion in with the beef. I found better results when cooking the onion separately. If the onions are cooked with the meat, the onions tend to water down the sauce quite a bit. You may also sauté the onion a day or two ahead and store in a ziplock bag in the fridge until ready to use.
Ingredients
2 lb beef chuck roast. sliced thin
2 cans beef consume or beef broth (10.5 oz)
1/4 cup soy sauce
1/4 cup Worcestershire Sauce
1/2 cup brown sugar
2 tablespoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh minced ginger or powdered ginger
1 teaspoon ground pepper
2 tablespoons cornstarch
2 tablespoon olive oil
1 medium onion, white, yellow or sweet onion such as Walla Walla ( about 2 cups chopped)
1 1/4 lbs fresh broccoli, chopped
white or brown rice
sesame seeds for garnish (optional)
Powered by Chicory
Instructions
Spray the inside of a slow cooker insert with cooking oil.
Whisk together in the bowl of the slow cooker: beef broth or consume, soy sauce, Worcestershire sauce, brown sugar, sesame oil, garlic, ginger and pepper.
Turn the slow cooker to low and place the meat into the slow cooker and stir to make sure all of the meat is coated with ingredients in bowl. Cover with lid and cook on low for 5-6 hours or until meat is tender.
One hour before serving, cook rice and set aside.
About 45 minutes before serving, sauté chopped onion in olive oil for 4-5 minutes on medium high until onions are soft. Add broccoli and cook until broccoli is bright green about 2 minutes, set pan aside.
Remove about 1/2 to 1 cup of liquid from slow cooker and whisk in 3 tablespoons of cornstarch until smooth. Add the cornstarch mixture back to the slow cooker and let cook for about 20-30 minutes on low.
Just before serving, add the onion and broccoli mixture to the slow cooker.
Serve with cooked rice.
Notes
-If you want to skip the step of sautéing the onions and broccoli, you can throw the chopped onion in with the beef. I found better results when cooking the onion separately. If the onions are cooked with the meat, the onions tend to water down the sauce quite a bit. You may also sauté the onion a day or two ahead and store in a ziplock bag in the fridge until ready to use.
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