Pasta with Bolognese Sauce

Pasta with Bolognese Sauce

2 tablespoons olive oil
1 small onion, chopped fine
1 carrot, chopped fine
1 pound ground meat
1 cup milk
nutmeg to taste
1 cup dry white wine
a 28- to 32-ounce can whole tomatoes including juice

In large heavy saucepan sauté onion and carrot stirring 2 minutes. Add meat and cook, stirring, 2 minutes, or until meat is no longer pink. Season mixture with salt and pepper. Add milk and nutmeg and cook, stirring, until most milk is evaporated, about 10 minutes. Add wine and cook, stirring occasionally, until liquid is evaporated, about 10 minutes.

In a blender or food processor coarsely purée tomatoes with juice and stir into sauce. Cook sauce at a bare simmer, uncovered, stirring occasionally, 1 hour and 15 minutes (sauce will be thickened) and season with salt and pepper.

Pasta

Green Salad

Braised Chicken with Mushrooms

Braised Chicken and Mushrooms

3 chicken breasts
button mushrooms
4 garlic cloves
1/2 cup white wine
1 3/4 cups chicken stock

Brown chicken (s&p) in olive oil; set aside. Sautee mushrooms, garlic, and 1/4 tsp. salt. Cover and cook 2-3 minutes until mushrooms release their juice. Remove lid and sautee until golden. Add wine and reduce. Add stock and cook 8-10 min. Return chicken to pan. Cover and simmer for 10 minutes.

Rice

Green Beans

Carrot/Apple/Craisin/Yogurt Salad

Blue Cheese Soup and Pizza Bianca

Blue Cheese Soup

Sautee proscuitto, mushrooms, red pepper and garlic until crispy/soft. Remove to separate bowl, leaving oil in pan.

Adding olive oil if needed, sautee 2 finely chopped onions until tender.
Add 1-2 chopped carrots
2-3 potatoes (cut)
1 cup white wine
3 cups chicken broth

Cook until vegetables are tender. Process with immersion blender. Set aside 1 cup of soup. Return sauteed vegetables to soup, and serve to children with cream (optional) Process 100 grams blue cheese with set aside soup and return to soup. Heat and serve.


Pizza Bianca

1 teaspoon hot water
1 teaspoon kosher salt
2 tablespoons extra-virgin olive oil
thawed frozen pizza dough

Preheat oven to 500°F.
Whisk together hot water and 1/2 teaspoon kosher salt until most of salt is dissolved, then whisk in 1 tablespoon oil.
Coat dough lightly with flour, then stretch with floured hands on a floured surface into a 12- by 8-inch rectangle. Transfer dough to an oiled 15- by 10- by 1-inch baking pan, stretching dough to cover bottom of pan. Dimple dough by pressing your fingertips all over, then brush with oil mixture.
Bake pizza in pan on bottom rack of oven until golden brown on top and bottom, 10 to 12 minutes. Transfer pizza to a rack, then brush with remaining tablespoon oil and sprinkle with remaining 1/2 teaspoon kosher salt. Serve warm, torn into pieces.


Baby Green Salad with Lemon Vinnaigrette

Baby Greens
shaved Parmesan cheese

dressing:
2 tsp lemon juice
4 tsp olive oil
salt pepper

Spaghetti

Tomato Sauce

4 cans tomatoes
2 tbsp olive oil
5-6 cloves garlic
2 onions
2 small carrots
4 tbsp tomato paste
salt and pepper
oregano
basil

Heat oil in heavy saucepan. Add finely chopped onions and garlic; cook 5-10 min. over low heat. Add finely chopped carrots and cook another 5 min. Add tomatoes, paste and salt and simmer, stirring occasionally, for 20-30 minutes. Using immersion blender, process until it reaches desired consistency. Add basil and heat a few minutes.


Bread Machine Bread

1 cup lukewarm water
2 2/3 cup bread flour
2 tbsp dry milk
2 tbsp sugar
1 1/2 tsp salt
2 tbsp margarine
2 tsp yeast


Green Salad

Convenience Dinner

Pork-Peppers-Bamboo Stir Fry

Pork
Red pepper
Green peppers
Bamboo shoots
Store bought sauce (NTS - look up recipe for when sauce is not so conveniently purchased)

Rice

Sliced Tomatoes

Pork Chops with Balsamic Onions and Mushrooms

Balsamic Onions and Mushrooms

1 large onion, thinly sliced
1 clove garlic, crushed
1 cup sliced mushrooms
¼ cup balsamic vinegar

Sautee sliced onions and garlic in olive oil until tender. Add mushrooms, some balsamic vinegar. Sautee on low heat, stirring occasionally. Add salt and pepper to taste.

Pork Chops –

5 pork chops
Salt/pepper

Pat pork chops with paper towel and sprinkle salt and pepper over them. Heat a skillet until hot, and braise pork chops on both sides, until brown. Reduce heat to medium and cook for another few minutes (depending on thickness of chops).

Orange Mashed Potatoes

2-3 carrots
1 lb potatoes
½ cup milk
1 tbsp butter

Bring a large pot of water to boiling and then add salt. While water heats, peel and cut carrots into small chunks. Add to boiling water. Peel and cut potatoes and add to carrots about 10 minutes later. Boil potatoes and carrots another 15-20 minutes, until easily pierces by a fork.

Heat milk in the microwave. Drain carrots and potatoes and return to pan to mash. Add milk and butter and mix vigorously with a whisk.


Spinach Craisin Salad

1 package baby spinach
1/3 cup craisins
Dressing: 2 tbsp sugar 1/4 tsp paprika 1 tbsp white wine vinegar 1 tbsp cider vinegar 2 tbsp canola oil

Yogurt Marinade Chicken

Grilled Chicken

Yogurt Marinade

1 cup yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tsp salt
11/2 tsp chili powder
1/2 tsp cumin
1/2 tsp coriander
1/2 tsp black pepper
1/8 tsp cinnamon


Rice

Green Beans

frozen, steamed

Green Salad

lettuce, tomatoes, cucumber