[pinny url=”https://wp.pnwonderland.net/2014/03/10/roasted-aspara…eet-panzanella/” media=”https://wp.pnwonderland.net/wp-content/uploads/2014/03/WP_20140310_003.jpg” description=”Roasted asparagus and beet panzanella”]
The best cooks in the world know how to get the most bang for their buck. Italian panzanella is a prime example of repurposing ingredients. Panzanella utilizes leftover, even stale bread and makes it a showstopping salad.
Continue reading “Roasted asparagus and beet panzanella”
Better than having a V-8, 8 veggie Bolognese
I don’t know how many times I hear or see folks rushing over to their local Italian chain restaurant to pay way too much to eat microwaved pasta that is easily replicated (or made better) at home for a much more modest price tag, not only in price but in quality ingredients. Let’s face it, Italian food isn’t the most health conscious but it is one of the most popular genres when dining out. Don’t get me wrong there are plenty of amazing places to eat Italian that are totally worth it, but if you want spaghetti and meat sauce, it is a great thing to make at home from scratch, not to mention it is ridiculously easy to sneak loads of healthy veggies in and no one notices….I can’t really express the amount of joy I feel as I watch my six year old munching noodles with sauce on her face, she has no idea that she is eating 8 veggies 4 of which she normally won’t touch. So here is a great and fast Bolognese for anytime, this makes a big batch so you can split it and use the other half in a lasagna to freeze or even a topping for easy French bread pizza. So toss out the jar of sugar laden spaghetti sauce and try this!
You will need:
1 lb of ground meat, you choose, pork, beef, turkey, chicken, lamb, whatever your heart desires.
1 medium onion, diced
1 carrot, diced
1 rib o’ celery, diced
1 cup crimini mushrooms or button, or whatever you like, diced
1 cup eggplant, diced
1 small zucchini, diced
4 cloves garlic, crushed
1 28 oz can crushed tomatoes in puree
1 6oz can tomato paste (full of lycopene, google those health benefits)
½ cup dry wine, I use pinot grigio, but you could use chianti
1 tbsp dried Italian seasoning
Salt and pepper to taste
2 tbsp each fresh basil and flat leaf parsley
3 tbsp olive oil
Whatever pasta, cous cous, quinoa, rice noodles, spaghetti squash that you want as a base for this yummy witches’ brew of yum.
In a large dutch oven (I use a le creuset) over medium heat brown your meat, you may need a bit of olive oil to start it, especially if it is lean. Drain if necessary, add onion and garlic, cook till onions are translucent about 7 minutes, add carrot, celery, eggplant, sauté 5 minutes, add zucchini, both tomato products, wine, and Italian seasoning. Simmer for 15 minutes, add a bit of water if it is too thick. Turn heat down to low and cook an additional 20 minutes, at that point you can blend to get a smooth texture, I use a hand held blender, but you can put have of your sauce in a blender and pulse a few times. That is optional, I do it to make a smooth consistency, but I don’t blend the whole mixture, I want some texture, after this last step I like to add the fresh herbs and a bit of salt and pepper. Use sauce to top whatever you like, on more eggplant, or whole wheat pasta, or ravioli, the choice is yours, top with parmesano reggiano or pecorino romano and dig it……you won’t ever need to order it out again!
Versatile Risotto for seasonal cooking
Spring veg right now have been crazy! You can get local stuff right now that is amazing, so I I wanted to devote a recipe technique that can be used any season with whatever is local right then…it is Spring here so that is what we will be focusing on here. Not to mention I found a 2lbs box of imported Italian Arborio rice, the stuff for risotto! Gonna roast some veggies to bring out their natural sugar and starch…it’s a good time. Risotto should be done over medium heat and done with patience and care, many a risotto has been rushed and ruins the integrity of the dish…as with most things…the good stuff takes time and thought. Once mastered, risotto crafting can take on many delicious, crowd pleasing, variations…and its gluten free! So what the hell right?!
Playas:
1 ½ Cups Arborio rice
1 shallot minced
5 Cups chicken or veg stock
4 Tbsp butter
¼ Cup Parmesan
¼ Cup White Cheddar (I used a sharp, New Zealand import…but use a semi soft cheese of choice)
1 Cup dry white wine, if you won’t drink it, don’t cook with it
In a flat bottomed pot, over medium high heat, I used my le cruset French oven, put a few tbsp. of olive oil, add shallots, brown, add half of the butter, add rice, brown mixture, add wine, when it has evaporated start adding stock, ladle by ladle until the rice is perfectly al dente, probably will take about 25 minutes or so….taste as you go….add cheese and rest of butter, stir, serve right away!
A variety of seasonal treats, I choose some local asparagus roasted at 400 degrees, lightly coated with olive oil and salt for 20 min. I roasted some Leeks, same process as asparagus but takes about 15 minutes longer. I used some petite peas, and then topped it with whipped sundried tomato, which is super easy, basically you rehydrate some dried tomatoes with boiling water, for about 10 minutes, drain all but a ¼ Cup of water, add ½ Cup olive oil, and blend till foamy. Its super tasty, easy, and can be put on anything and will keep in the fridge forever.
This recipe serves four as a main.