Piedmont-style Beef Tenderloin

Piedmont-style beef are tenderloin cooked to near falling apart in a rich sauce. I am making this dish tonight because of its ease and elegance for the holiday. It will be served with a Mushroom Risotto, salad, and fresh dinner rolls.

Ingredients:

4 Beef Tenderloin Steaks

2 T Olive Oil

2 T Flour

Salt

Pepper

2 Slices Bacon, Finely Chopped, Uncooked

2 Cloves Garlic, Crushed

1/3 C Yellow Onion, Finely Diced

1 Pint Tomatoes with Juice, Peeled and Crushed

1 C Red Wine, like Merlot or Cab Sav

1 C Beef Stock or Broth

1 T Herbs de Provence

1 Bay Leaf

1 T Butter

Preparation:

In a flat dish, combine flour, salt and pepper and dredge steaks to completely cover; tap to remove excess flour and set aside. In a saute pan over medium-high, heat olive oil; once hot, add steaks and cook on all sides to get a nice sear, then set aside.

In the same saute pan, now add the bacon and cook until bacon is nearly crisp. Add garlic and onion and continue to cook until onion are almost transparent. If needed, a 1/4 cup of the beef stock can be added at this time to deglaze the pan.

In a crock pot, place crushed tomatoes, wine, beef stock, herbs de provence and everything in the saute pan; stir to combine. Gently lay the seared steaks in a single layer in the sauce; add the bay leaf. Cook over low heat for 4 hours, then turn steaks over and continue to cook an additional 2 to 3 hours, stirring the sauce occasionally.

Once the steaks are falling apart, remove them (as whole as you can) to a serving dish. Remove and discard the bay leaf. To the sauce, add the butter and stir until melted; pour the sauce over the meat and serve hot.

Makes 4 servings.

Mushroom Risotto

This is a pretty traditional Italian dish. I learned to make it watching my dad, who learned to make it from my Nonna. My parents recently brought me some risotto from Italy - they like to bring home espresso, dried mushrooms, and polenta too.

I do it a little bit differently than my dad, but it still tastes great! Just a note: this process takes about 30 to 40 minutes if done correctly. That is 30 to 40 minutes of your time. This is not the kind of rice dish you can walk away from. It requires constant attention and patience.

Ingredients:

1 C - Risotto (Arborio Rice)

1 C - White Wine (one you would be willing to drink on its own)

2 C - Beef OR Chicken Broth

1 1/2 C - Fresh Mushrooms, Coarsely Chopped

1 Small - Yellow Onion, Diced

3-4 - Cloves Garlic, Minced

2 T - Olive Oil

2 T - Fresh Parsley, Chopped (or 1 t. dried)

1/2 C - Parmesan Cheese, Grated or Shredded

Directions:

In a 2 qt pot, heat olive oil over medium heat. Add onion, garlic and rice. Stir regularly to avoid burning the rice, but until the onion has become transparent. Add the wine and stir. In a separate pan, heat the broth and mushrooms together. Ladle about 1/2 cup at a time the broth into the rice. Stir the rice very regularly and cook until the broth has been soaked up by the rice before adding the next 1/2 cup.

Once the broth is nearly gone from its pan, scoop the mushrooms out and add them to the rice dish. Cook a few more minutes, adding any additional broth if needed. Turn off the heat to the rice dish and continue to stir. Right before serving, incorporate the cheese and parsley.

Traditionally, risotto is served as a starter. It is scooped onto the plate and flattened out to form a risotto pancake. This process makes it edible sooner as it generally holds so much heat that it can burn the mouth, but it is best served piping hot.

Salsiccia Salato

Very savory pasta sauce with sausage.

Ingredients:

4 - Plain Brats

1/2 C - Cabernet

1/2 C - Beef Broth

1/2 C - Roasted Red Bell Pepper - Finely Chopped

1/3 C - Kalamata Olives - Finely Chopped

2 T - Capers - Chopped

1/3 C - Sun Dried Tomato Pesto

3-4 T - Extra Virgin Olive Oil

Instructions:

In a saute pan, roll brats in 3-4 T olive oil, then heat pan to medium heat and cover. Cook about 10 minutes, then turn brats. Cover and cook another 10 minutes. Remove brats - slice in half lengthwise, then into half moons about a 1/2 inch thick. Place brats back into pan with juices and oil. Add all remaining ingredients, combine gently and bring to a simmer. Let the sauce continue to simmer until the liquid has been cut in half. Serve over pasta and enjoy.

The Best Homemade Marinara Sauce EVER

Not actually my recipe, but a gem from Cooking Light. I actually cook mine for several hours in a slow cooker (see photo), since it's the largest "pot" I own. Freezes beautifully - I use Ziplock or Gladware containers in 2- and 3-cup sizes.



Ingredients:

• 3 tablespoons olive oil
• 3 cups chopped yellow onion (about 3 medium)
• 1 tablespoon sugar
• 3 tablespoons minced garlic (about 6 cloves)
• 2 teaspoons salt
• 2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon fennel seeds, crushed*
• 2 tablespoons balsamic vinegar
• 2 cups fat-free, less-sodium chicken broth**
• 3 (28-ounce) cans no-salt-added crushed tomatoes***

Preparation:

Heat oil in a large Dutch oven (or nonstick skillet) over medium heat. Add onion to pan; cook 4 minutes, stirring frequently. Add sugar and next 7 ingredients (through fennel seeds); cook 1 minute, stirring constantly. Stir in vinegar; cook 30 seconds.

Add broth and tomatoes; bring to a simmer. Cook over low heat for 55 minutes or until sauce thickens, stirring occasionally. Alternatively, transfer onion mixture to a slow cooker; add broth and tomatoes.Cook on low 3-6 hours, or until thick.

To store in the freezer:

Ladle room-temperature or chilled sauce into plastic containers or zip-top plastic bags. Seal and freeze for up to four months. Consider freezing the sauce in one-cup increments (two servings' worth). That way, you can pull out exactly as much as you want for future meals.

To thaw sauce, try one of three methods:

1. Thaw in the refrigerator overnight.

2. Place frozen blocks in a saucepan. Cover and bring to a low simmer over medium heat, stirring occasionally.

3. Place frozen blocks in a microwave-safe bowl. Cover and microwave at HIGH one minute at a time, stirring after each increment until thawed.

To boost taste:

Long stints in the freezer can dull the taste of tomatoes. To perk up thawed sauce, add one-half teaspoon finely grated lemon rind or one teaspoon balsamic vinegar while reheating.

~Makes approximately 12 cups~

*I omit this.
**Vegetable broth works just fine instead.
***Don't substitute diced tomatoes! Crushed tomatoes are key for the correct texture.

Baked Spinach-Feta Shells

This is a fresh tasting dish with a variety of interesting hints of flavor. From the cinnamon, feta, walnuts, and mint in this dish, you really get the individual flavors in every bite! From Everyday Health.

Ingredients:

12 pasta, jumbo shells

1 handful of spinach

1/2 cup crumbled feta cheese

1/2 cup fat-free ricotta cheese

1/4 cup walnut gems

1 egg white

1/8 teaspoon ground cinnamon

1/8 teaspoon black pepper

1 small can diced tomatoes with juice

2 tablespoons reduced-sodium tomato paste

1 tablespoon freshly chopped mint

1 teaspoon sugar

1 clove garlic, crushed

1/4 cup part-skim mozzarella, shredded

Preparation:

1. Cook pasta according to package direction: drain and set aside.

2. Meanwhile, for filling, chop fresh spinach. In a medium bowl, combine spinach, feta cheese, ricotta cheese, walnuts, egg white, cinnamon, and pepper; set aside.

3. For sauce, combine undrained tomatoes, tomato paste, mint, sugar, and garlic. Stuff each pasta shell with 2 slightly rounded tablespoons of the spinach filling. Arrange filled pasta shells in an ungreased 2-quart square baking dish. Spoon sauce over shells. Bake, covered, in a 350 degree oven for 30 to 35 minutes or until heated through. Sprinkle with mozzarella cheese and bake, uncovered, for 2 to 3 minutes more or until cheese is melted.

Yield 6 servings.

Garden Vegetable Lasagna

This recipe comes from Everyday Health and is delicious!

Prep Time: 45 min
Cook Time: 55 min
Yield: 8 servings

Nutritional Information (per serving):
Calories: 283; Total Fat: 7 g; Saturated Fat: 4 g; Cholesterol: 77 mg; Sodium: 648 mg; Dietary Fiber: 4 g; Carbohydrates: 27 g; Sugars: 6 g; Protein: 28 g.

Ingredients
- 9 pasta, lasagna noodles
- 6 cups broccoli florets
- 1 large red bell pepper
- 1 medium zucchini
- 1 medium yellow summer squash
- 2 eggs
- 16 oz. low fat cottage cheese
- 15 oz fat free ricotta cheese
- 1/2 cup fresh basil, chopped finely
- 2 tablespoons fresh thyme, chopped finely
- 3 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon hot pepper sauce
- 1/4 teaspoon ground black pepper
- 2 cups shredded mozzarella cheese

Preparation:
1. Grease a 3-quart rectangular baking dish; set aside.
2. Cook lasagna noodles in salted water until tender but still firm. Rinse in cold water.
3. In a large steamer, cook broccoli, red bell pepper, zucchini, and yellow summer squash until tender-crisp. Let cool.
4. In a medium bowl, mix eggs, cottage cheese and ricotta cheese until well-combined. Add the basil, thyme, garlic, salt, hot pepper sauce, and black pepper.
5. Layer 3 noodles in the prepared baking dish. Spread with 1/3 of the ricotta cheese mixture, then 1/3 of the vegetables, then 1/3 of the mozzarella cheese. Repeat until all ingredients are used.
6. Cover and refrigerate for at least 4 hours.
7. To serve, preheat oven to 375 F. Bake lasagna, covered, for 55 to 65 minutes or until heated through. Remove from oven and let stand for 10 minutes before serving.

Simple Salmon and Pesto w/Fettuccine

I made this for dinner tonight and thought I'd post the recipes. The salmon is just simple and quick, as well as tasty - my nine-year-old even likes it! I received a food processor for Christmas, so was excited to make pesto sauce!!

For the salmon, preheat your oven to 350. Place your salmon skin-side down into a baking dish. Drizzle one to two teaspoons of melted butter over the salmon (depending on how much fish you have) and one to two tablespoons extra virgin olive oil. Squeeze the juice of one lemon over the fish. Salt and pepper to taste. I use Kosher Salt as it is less likely to run off into the pan during cooking. Bake for 25 to 30 minutes, or until the center of the largest section is tender and flaky.

While the salmon is cooking, cook your fettuccine pasta. For the amount of pesto sauce this recipe makes, you may want to only cook about 1/2 a box or bag. In a food processor, combine about 2 cups washed and dried fresh spinach leaves, a small bunch of fresh basil leaves, one to two cloves of peeled garlic, and about 1/2 cup pine nuts. Add about one tablespoon Kosher Salt and a good sprinkling of pepper. Close the lid up and chop until the mixture is well combined. While the processor is on, slowly add extra virgin olive oil until the pesto resembles a thin paste. Combine the pesto sauce with the fettuccine pasta and sprinkle with freshly grated Parmesan Cheese.

There are really no specific amounts in these recipes because they really depend on your personal preference for taste and the amount of food you want to make. I cook like this all of the time and rarely use a recipe for my most common meals. I just have to look at who I'm serving, how many I need to serve, and taste the food as I go along to adjust things like salt, pepper, heat, and sweet.

Pumpkin Gnocchi with Nutmeg Cream

For some dishes I make, I like to use a basic recipe and then make it my own. This is one of those that I created two Thanksgivings ago (my first Thanksgiving at my house). This recipe makes enough to feed a large crowd (10-15) as a starter.

Pumpkin Gnocchi
Serves 10-15
From beginning to end: 1 hour 30 minutes

Ingredients:

For the Gnocchi

1 large can prepared pumpkin
5 cups all purpose flour
1 cup grated Parmesan cheese
1 teaspoon ground Nutmeg
Sprinkle of Black Pepper

For the Nutmeg Cream

1 Pint Heavy Whipping Cream
1 Cube (8 Tablespoons) Butter
1 1/2 Cups Grated Parmesan Cheese
1/2 Teaspoon Ground Nutmeg
1 Cup Grated Parmesan Cheese for sprinkling on top

Instructions:

Preheat oven to 350 degrees. You will need a large pot of water with a dash of salt added brought to a boil. (This can happen while you are preparing the gnocchi dough.) Spray a large 12 X 14 inch baking dish with Pam to prevent the gnocchi's from sticking.

In a large bowl, combine all the gnocchi ingredients until they form a nice ball. Dump the dough onto a lightly floured surface and knead the dough until the dough is smooth. Divide the dough into four equal sections. Working with one section at a time, roll each into a long log about 1 inch around. Using a pizza cutter, or sharp knife, slice the gnocchi log into 1/2 inch pieces. With a fork in one hand and the gnocchi piece in the other, glide the tips of the fork tynes down the gnocchi just enough to have it curl into a tight "c" shape. Pop the gnocchi pieces into the pot of boiling water one at a time. By the time you finish the next section of dough, the gnocchi you previously put into the pot should be floating on top of the water and are ready to come out. Place these into the prepared baking dish. Continue with the remaining dough.

After you have the gnocchi complete, you can now make the sauce. In a large sauce pan, over medium high heat, combine all the ingredients for the sauce. You will need to stir constantly until the cheese is melted and the sauce has thickened slightly. Poor the sauce over the gnocchi and then cover with the extra Parmesan Cheese.

Bake for 30 minutes and serve!

This recipe takes a lot of time and effort, but it is well worth it!!

Gnocchi with Pumpkin Sauce

Here's a recipe I've edited a bit from Linda McCartney's "World of Vegetarian Cooking": Gnocchi with Pumpkin Sauce.

Ingredients:

• 1 1/2 pounds pumpkin, diced (butternut squash works as well)
• 1 1/4 cups milk
• 1 tablespoon freshly chopped sage or oregano
• 1/2 cup cream
• salt and pepper to taste
• 2 x 14-ounce packages fresh gnocchi (or the vacuum packed kind in the pasta aisle)
• 1/4 cup Parmesan cheese, finely grated
• 1/4 cup hazelnuts, toasted and chopped
• fresh sage leaves for garnish

Preparation:

In a large saucepan, simmer the pumpkin (or squash) in the milk with the herbs until tender, about 10 minutes. Using a potato masher, mash into a thick, chunky sauce. Add the cream and cook an additional 1 minute. Season to taste with salt and pepper.

Meanwhile, cook the gnocchi according to the package instructions. Toss with the sauce, sprinkle with the Parmesan and hazelnuts, and garnish with sage leaves before serving.

~Serves 4~

Note: this can be easily adapted for vegans. Substitute soy milk and soy cream for the milk and cream; omit the Parmesan cheese.

Mt. Wolverine Pizza

Heather’s Mt. Wolverine Pizza
(Wasatch Pizza Knockoff)
Prep - 20 minutes Cook time - 20 minutes total

Ingredients:
1 - Boboli Pizza Crust
1 - Large Sweet Vidalia or Walla Walla Onion (thinly sliced)
1 - Large Green Bell Pepper (thinly sliced)
1 lb - Porcini Mushroom: caps only (reserve stems for another recipe) (sliced)
6 or more - Garlic Cloves (peeled, crushed, and minced)
1 - Small Mozzarella Ball (diced)
1 - Container Feta Cheese
1 Cup - Your favorite Marinara Sauce
Drizzle of Olive Oil

Directions:

Preheat oven to 450

In a large sautee pan, heat the Olive Oil over medium heat and add the sliced peppers. Slice the onion and add to the peppers. Slice the mushroom caps and add to the peppers and onion. Finally, add the minced garlic. Cook until all veggies are grilled to your preferred tenderness. I usually stop cooking them when the onions are caramelized.
With the Boboli Crust on a cookie sheet or pizza stone, spread the marinara over the entire crust. Add the veggies and spread evenly. Spread the diced mozzarella and crumbled feta cheese over the pizza. Bake for 12 minutes, slice and serve.
NOTE: The order of adding the veggies to the pan is important. The peppers take a long time to cook down. If you add the items in the order above, and take the time to prep in between adding each, by the time you add the garlic the onions will be close to being caramelized and the garlic will not burn.