Pork Bolognese

Hearty, meaty Bolognese perfectly clinging to every tagliatelle noodle. 

Ingredients:

2 tbsps olive oil

4 tsps minced garlic

1 medium onion, diced

1 carrot, finely diced

1 celery stalk, diced

1 lb ground pork

1 1/4 cups beef broth

1 cup milk

28 oz can diced tomatoes

4 tbsps tomato paste

1 tsp oregano

1/2 tsp basil

1 bay leaf

pinch or two of red pepper flakes

salt and pepper to taste

Reserve pasta water, about 1 cup, before draining your favourite pasta. I used 250 g/ 8oz tagliatelle here with lots of sauce left over.

In a large saucepan cook the onion tossed with olive oil on medium heat until softened. Then add the garlic, carrot and celery. Cook 5 minutes. Make a well in the center and add the ground pork. Brown the meat and break it up, finally mixing in the vegetables. Cook until no pink remains on the meat then add the broth. Bring to a boil then reduce and simmer 8-10 minutes. Add the milk and simmer until it evaporates, about 7-8 minutes. Finally add the tomatoes, tomato paste, oregano, basil, bay leaf, pepper flakes, salt and pepper.

Cover and simmer 1 hour until you have a meaty, almost stew-like sauce.

Once your pasta is cooked, reserve about 1 cup of pasta water then drain. Stir some sauce into the drained noodles adding enough water to give a saucy consistency. I used about 1/2 cup here.

Makes 6-7 cups of sauce.

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Apple Cake Muffins

These little muffins are a light cake that have crispy, crackly tops with juicy apples in every bite! More cake than muffin, so great for dessert, but you could have them for breakfast. (I totally eat them for breakfast!) 

Ingredients:

4 eggs

1 cup vegetable oil

2 cups sugar

2 cups flour

1 tsp baking powder

1 tsp cinnamon

7 cups sliced chunks of apples (about 4 large ones)

Begin by peeling and slicing the apples. Toss them in cinnamon and set aside.

Then beat the eggs, oil and sugar together. Mix the flour and baking powder together and add to the egg mixture. Spoon some batter into paper lined muffins tins, about 1 heaping tablespoonful. Add a layer of apples then a scoop of batter.

The apples don't have to be covered with batter. You can also add a slice or two on top if you like.

Bake at 375°F for 25-30 minutes or until a cake tester comes out clean.

This recipe makes 24 little apple cakes (medium sized muffins)...

with crispy tops,

and filled with sweet chunks of apple!

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Kale, Carrot and Apple Potage

The recent drop in temperature is giving me serious soup vibes! Just want to get in the kitchen with a steaming pot of veggies!

Ingredients:

2 tbsps avocado oil

1 large onion, diced

2 celery stalks, diced 

4 unpeeled carrots, diced 

1 large unpeeled apple, diced 

2 tsps minced garlic 

4 oz (4 or 5 leaves) kale, chopped

4 -5 cups broth (veg, chicken or beef)

1/4 tsp dry thyme

Salt and pepper to taste

Heat avocado oil to medium heat in a Dutch oven. Add the onion, celery, carrots, apple and garlic and cook 5-10 minutes, stirring occasionally. Add the kale and cook just a few minutes to wilt then add the broth, thyme, salt and pepper. I used beef broth which darkened the soup. Using chicken or veg broth will give you a lighter, brighter coloured soup.

Bring everything to a boil then reduce heat to a simmer and cover for 20 minutes. 

Once the carrots are tender use a food processor to blend the ingredients together. The picture below is after it was processed. I continued pulverizing with a stick blender until more smooth but still with a bit of texture.

As you blend you might add more broth to achieve the consistency you like. Also taste check for seasoning.

It can also be strained if you want a smooth, silky soup.

This recipe will serve 6-8

Adapted from: fabfood4all.co.uk

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Harvest Carrot Apple Muffins

Take a break from pumpkin spiced everything and try these muffins that are filled with oats, wheat and of course, carrots and apples! Perfect for apple season!

Ingredients:

Topping:

3 tbsps oats

1 tbsp melted butter

1 tsp brown sugar

1/2 tsp cinnamon

Muffin:

1 cup oats

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1/4 cup molasses

1/3 cup vegetable or avocado oil

3 eggs

1 tsp vanilla

1/3 cup brown sugar

2 cups shredded apple

1 cup shredded carrot

First, combine the topping ingredients then set aside.

Next, take 1/2 cup oats and pulse to almost flour-like in a food processor. Now combine the oat "flour", remaining 1/2 cup oats, whole wheat flour, AP flour, baking powder and soda, salt, cinnamon and allspice.

In another bowl mix the molasses, oil, eggs, vanilla and brown sugar together. Stir in the apple and carrot. Add the dry mix to the wet and stir just until combined.

Use an ice cream scoop to fill muffin paper lined tins about 2/3 full and sprinkle on the topping.

Bake at 350°F for 20-25 minutes or until a cake tester comes out clean.

A hearty and wholesome snack or grab-and-go breakfast!

Makes 18 medium size muffins

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Oven Baked Tacos

If you don't like a messy, crumbly taco then these double decker tacos are for you. Crunchy shells wrapped in corn tortillas to hold everything together! For best results make these right before dinnertime and serve immediately. 

Ingredients:

2 kale leaves, chopped well

1 lb ground beef

1 tsp onion powder

1 cup diced red pepper

2 tbsps taco seasoning, store bought or homemade, see note below)

a few drops of Tabasco sauce

6 hard taco shells

6 - 6" soft corn tortillas

1/2 cup refried beans

1 cup salsa, divided

1 - 1 1/2 cups shredded Monterey Jack or cheddar cheese

Place the chopped kale in a saucepan with a little bit of water. Bring to a boil then turn off the heat. Once the kale has wilted, drain and squeeze out the water with your hands.  Set aside.

Brown beef and red pepper in a skillet then add onion powder and taco seasoning. Cook for 3-4 minutes, then add the kale and 1/2 cup salsa. Heat through.

Now to assemble... I used these Stand and Stuff Ranch Blasted taco shells (I really didn't taste much difference from plain shells). Take a soft corn tortilla spread with refried beans and wrap it around a hard shell.

Divide the filling in 6 portions and spoon into the hard shell. Stand it in the baking dish. When they are all stuffed top them with shredded cheese.

Bake at 375°F for 15-20 minutes.

Then add your favourite taco toppings like more salsa, chopped lettuce, diced tomatoes or sour cream. But my all time favourite to add is CAESAR salad dressing! For real!

Serve with a side of rice and peas and you're good to go!

NOTE: Homemade Taco Seasoning link here 🠋

https://hotandcoldrunningmom.blogspot.com/2016/05/homemade-taco-seasoning.html

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Lentil Beet Soup

Meat free and hearty as heck!

Ingredients:

2 tbsps olive oil

3/4 cup diced onion

3/4 cup diced carrots

1/2 cup diced celery

1 cup diced cooked beets

4 tsps minced garlic

1 tsp dry thyme

1/4 tsp cumin

1 bay leaf

1 1/4 cup lentils, rinsed and drained

5 cups broth (veg, chicken or beef)

1 tsp balsamic vinegar

Boil in water or roast beets like a baked potato for about 1 hour or until tender.

Heat oil in a Dutch oven to medium high heat. Add onion, carrots and celery and cook 5 minutes. Turn heat down to medium and add the beets, garlic, thyme, cumin and bay leaf. Cook and stir for 1 minute. Add the lentils and broth and bring to a boil. Then reduce heat, cover and simmer for 25-30 minutes or until lentils are tender. Stir in the balsamic vinegar for just an added layer of flavour.

Remove the bay leaf and serve up with a nice crusty bread.

Makes about 6 servings.

Adapted from: feastingathome.com

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Asian Cabbage Rolls

The umaminess is real! 😋 

Sweet, spicy, salty and pungent all rolled up together in these Asian-inspired beauties! A twist on the usual Polish, Ukrainian, Romanian, Turkish cabbage rolls... they seem to have a little history everywhere! Who doesn't love a good cabbage roll?

Ingredients:

Sauce:

1 1/2 cups water

1/4 cup tomato paste 

1/4 cup light soya sauce

3 tbsps hoisin sauce

3 tbsps brown sugar

1 tbsp rice wine vinegar 

1 1/2 - 2 tsps sriracha sauce

4 tsps minced garlic 

1 tbsp minced ginger 

2 tbsps cornstarch

Filling:

1 green cabbage, 12 leaves and 3 cups shredded

2 carrots, shredded 

1 lb ground pork 

1 cup cooked rice

1 small onion, chopped 

4 tsps minced garlic 

1 tbsp minced ginger 

1/4 cup soya sauce

1 egg, beaten 

Sesame seeds to garnish 

Whisk the sauce ingredients together in a saucepan. Bring to a boil, then reduce heat to medium low and simmer 3-4 minutes. Remove 1/4 cup of sauce and cool in the fridge. Set the rest of the sauce aside. (This sauce is so good I may make some up to use with chicken breasts or pork tenderloin!)

To prepare the cabbage first remove all the tough outer leaves. Score with a knife around the stem.

Carefully lower the cabbage head into a large pot of boiling water. Boil 3-4 minutes then take it out of the water and remove what leaves you can. Score again and return to the water. Continue doing this until you have 12 leaves. Boil the leaves 1-2 minutes to soften then cut a wedge in each leaf to remove some of the thick vein. Pat dry with paper towels. Shred more of the cabbage to make 3 cups. Place shredded cabbage and carrots in a strainer and lower into the boiling water for 1 minute. Then run under cold water and drain well.

Preheat the oven to 400°F and oil a 13 X 9" baking dish. 

Mix the cabbage, carrots, pork, rice, onion, garlic, ginger, soya sauce, egg and reserved 1/4 cup sauce together. Divide the filling in 12. Take a large spoonful and place filling in the end of the cabbage leaf. Tuck end in and start to roll, folding the sides in and ending at the stem end. Place seam side down in prepared dish.

Once the rolls are completed spoon the sauce all over them.

Cover the baking dish with foil and bake for 45-50 minutes or until internal temperature reaches 165°F.

Cool 5-10 minutes then serve with sesame seeds on a spoonful of sauce.

Serves 6 people, 2 rolls per serving

Adapted from: fromachefskitchen.com

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