Bolognese sauce

6 servings - Prep time : 20 min - Cook time : 55 minutes

Ingredients:

1 Tbsp olive oil

1 large yellow onion, diced

3 stalks celery, diced

1 carrot, diced

4 cloves garlic, minced

1/2 lbs lean ground beef

1/2 lbs ground turkey

1 cup dry white wine

1 cup whole milk

1 6-oz can tomato paste

1 14 1/2-oz can diced tomatoes, undrainded

1/4 tsp red pepper

2Tbsp chopped fresh oregano (or 1 Tbsp dried)

1/2 cup fresh parsley, chopped

2 1/2 tsp kosher salt

1/4 tsp black pepper

1/4 tsp ground nutmeg

1/4 cup grated parmesan

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• In a Dutch oven, over medium heat, heat the oil. Add the onion and saute for 3 minutes.
• Add the celery, carrot, and garlic and cook for 10 minutes more.
• Add the beef and turkey cook until brown.
• Add the wine and the remaining ingredients and simmer for 45 minutes.

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Adapted from my recipes.com

Zucchini Fusilli

6 servings - Prep time : 20 minutes - Cook time : 20 minutes

Ingredients:
2 lbs zucchini
2 garlic cloves
12 large basil leaves
1/3 cup pine nuts
1 Tbsp olive oil, divided
1/2 tsp + 1 Tbsp salt, divided
3/4 lb fusilli
1 cup fresh finely shredded parmesan cheese (about 2 oz.), divided
2 Tbsp butter, divided (optional)

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• Bring a large pot of water to boil.
• Trim and discard ends of zucchini. Cut each zucchini into 3- to 4-in. lengths; cut each length into 1/4- to 1/2-in.-thick matchsticks and set aside.
• Chop garlic and set aside.
• Cut basil leaves into thin ribbons and set aside.
• In a large frying pan over medium heat, toast pine nuts, stirring, until golden, about 2 minutes. Transfer to a small bowl and set aside.
• In the same pan, melt 1 tbsp. butter with 2 tsp. olive oil. Increase heat to high and add half of the zucchini and 1/4 tsp. salt. Cook zucchini, stirring frequently, until soft and browned, about 5 minutes. Transfer zucchini to a plate with a slotted spoon, leaving as much of the butter and oil in the pan as possible. Repeat with remaining zucchini and 1/4 tsp. salt. Remove frying pan from heat and reserve.
• Add remaining 1 tbsp. salt and fusilli to boiling water and cook until pasta is tender to the bite, 5 to 10 minutes. Drain and transfer to a large bowl.
• Meanwhile, heat reserved frying pan over medium-high heat, add remaining 1 tsp. olive oil and the chopped garlic, and cook until fragrant but not browned, about 1 minute. Add reserved zucchini and pine nuts. Cook, stirring, until well combined.
• Add zucchini mixture and reserved basil to cooked fusilli and toss to combine. Add 1/2 cup parmesan and remaining 1 tbsp. butter. Toss until butter melts and everything is well combined.
• Divide among 6 plates or pasta bowls. Sprinkle with remaining 1/2 cup parmesan and serve immediately.

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From myrecipes.com

Grilled Chili Relleno

6 servings - Prep time : 30 minutes - Cook time : 25 minutes - Bake time : 10 minutes

Ingredients:
6 large Poblano or Anaheim chilies
2 tsp olive oil
1 small onion, chopped
1 sweet potato, peeled and cut into ½ inch dice
4 cloves garlic, minced
1 cup frozen corn kernels or 2 fresh corn on the cob, kernels cut off
1 (15 ounce) can of black beans, drained and rinsed
1½ tsp ground cumin
½ tsp dried oregano
1 tsp chili powder – more or less depending on taste
1 tsp salt
½ tsp freshly ground black pepper
1 ½ cup shredded Queso Quesadilla (Mexican melting cheese) or Monterey Jack – use divided

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• Preheat oven to 350 degrees.
• Place peppers over a hot grill, gas burner or under a broiler and char all over, about 10 minutes. Turn regularly to ensure the peppers are completely blackened. When done place peppers in a large mixing bowl and cover with foil or cling wrap and let them set for about 20 minutes until cool enough to handle. When cooled peel the skin off the peppers.
• While peppers are cooling heat a large skillet over medium heat. Sautee onions until translucent, about 5 minutes. Add diced sweet potato and cook until tender, about 15 minutes. Add garlic, corn, beans, ground cumin, dried oregano, chili powder, salt and pepper and cook until heated through, about 5 minutes. Take off heat and pour into a large mixing bowl.
• Reserve about 6 tablespoons of cheese for topping the stuffed peppers and add the rest to the vegetable mixture. Stir to mix.
• Take cooled, peeled peppers and make a slit along the side of each one lengthwise, making sure you do not cut the peppers in half. Scoop out the seeds and veins with a small spoon. Scoop 1/6th of the mixture into each pepper. Place peppers in a lasagna pan or similar baking dish and top each with about 1 tablespoon of the reserved cheese.
• Bake for 10 - 15 minutes or until the filling is heated through and the cheese is melted.

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From simplygluten-free.blogspot.com

Daikon and Chicken Soup

4 servings - Prep time : 15minutes - Cook time : 20 minutes

Ingredients:
1 (3-inch) fresh green chile
3 Tbsp rice vinegar
5 cups chicken broth
2 cups daikon radish, peeled and thinly sliced (about 1/2 pound)
1 lb chicken breast, thinly sliced
2 Tbsp fish sauce
1 Tbsp fresh lime juice
1/8 tsp sugar
2 cups hot cooked long-grain rice
fresh cilantro, chopped (optional)

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• Remove stem from chile; cut chile in half lengthwise, and discard seeds. Combine chile and vinegar in a blender, and process until smooth; set aside.
• Bring broth to a simmer in a large saucepan; add radish, and cook 5 minutes. Add chile mixture, chicken, and next 3 ingredients; simmer 5 minutes or until chicken is done. Stir in rice; garnish with cilantro, if desired.

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From myrecipes.com

Kale and Potato Soup with Turkey Sausage

Serving 6 - Prep Time : 20 min - Cook Time : 20 min

Ingredients:
1 Tbsp oil
1 onion, chopped
4 garlic cloves, thinly sliced
1 quart water
2 cups chicken broth
1 1/2 tsp salt
1 1/2 lb potatoes, peeled and cut in 1 inch cubes
Pinch dreid red-pepper flakes
1 lb kale, shredded
1/4 tsp pepper

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• In large pot, heat oil over moderatly low heat. Add the sauge and cook, turning, until browed, about 10 minutes. Remove sausage from pot and cut into slices. Pour off all but 1 Tbsp fat from the pan.
  
• Add the onion and cook, stirring occasionally, until it is translucent, about 5 minutes. Add the garlic to the pan and cook, stirring, for 1 minute longer.
  
• Add the water, broth, and salt and bring the soup to a boil. Add the sausage, potatoes, and red-pepper flakes and bring back to a simmer. Cook, partially covered, for 2 minutes. Add the kale and bring the soup back to a simmer. Cook, partially covered, until the potatoes and kale are tender, about 6 minutes longer. Add the black pepper.

Menu Suggestions:
- An interesting bread completes this meal with aplomb. Try corn bread or tomato-topped Italian focaccia. A good crusty loaf of white bread will do fine, too.
- An aromatic, acidic white wine such as a sauvignon blanc is always a great choice for leafy greens. But the heartiness of this country soup can also work well with a full-bodied Portuguese red wine such as a Dão.

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From myrecipes.com