Yesterday was dreary and cold. I put in a 10 hour day and I wanted something warm and cheesy. I made a baked penne with a quick version of a bolognese. I have a few great hacks that I will share as we go along our journey. This one is a good one. I brown my ground meat(I use a grass fed ground sirloin). I then saute my veg in what little fat there is. I used some onion, red pepper, mushrooms and rosemary. I poured in a jar of organic pasta sauce and let it simmer for an hour. I boiled my whole wheat penne, drained it and poured it into the sauce pot. Added some grated Italian cheese blend and poured into 2 8×8 baking dishes. Topped 1 with grated parm and baked for 40 min. The other went into the freezer for another day. I had some broccoli and cauliflower florets in the fridge which I roasted with some olive oil and garlic and tossed with a little balsamic at the end for a punch. YUM!!!
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Stuffed pork chop.
My Valentine loves a good steak!
I know, it looks like a hot mess. I usually make a filet. I found this recipe with a black olive vinaigrette that calls for a ribeye. It was good, but not a filet. Roasted zucchini and potatoes to round it off.
Sunday prep pays off!
My roasted tomato pesto from Sunday became roasted shrimp with tomato pesto and a beet, orange, and fennel salad.
Italian Onion Soup!
1Tbls Olive Oil 1 Tbls Butter 8 Cups of Onion(3 to 4 med to lrg) 1 Tbls minced Garlic Salt 1 Tbls of chopped Fresh Sage 1/4 balsamic vinegar 4 C Chicken Stock Croutons Sliced Fontina cheese 1/2 Tbls Beef Base 1 Tbls Sherry Heat oil and butter in a dutch oven. Add onions and a pinch of salt. Cook for about 25 min until golden brown. Add Sage and Vinegar and cook until the vinegar has evaporated. Add stock and beef base and simmer 15 min. Stir in sherry. Preheat your broiler. Transfer soup to oven safe bowls. Top with croutons and a slice of fontina broil until cheese is melted.
I may have bit off more than I can chew!
I felt very ambitious this morning. I started by going to Hendersonville for groceries. My closest option for decent food. I roasted some grape tomatoes for a roasted tomato pesto.
I then made a ham,mushroom and roasted red pepper quiche in my new pan that I got for Christmas
I moved on to garlic confit. Which I used a small amount in a lemon vinaigrette.
Also from Live to Eat.
My next endeavor was an ammaretti torta . The link for the recipe follows.
https://www.foodnetwork.com/recipes/giada-de-laurentiis/amaretti-torta-recipe-1938079
And finally I get to dinner. A mushroom crostata.
What a day!! Whew!
Sophisticated Southern Girl 