American Goulash

This comes from the "Down Home" section of the cooking journal.  A good meal for a cool evening.  Winter is coming...at least in Minnesota it is! 

1lb extra-lean ground beef
1 medium onion, chopped
1 clove garlic, chopped
14 ½ oz. can diced tomatoes
16 oz. kidney beans, drained and rinsed
½ cup green pepper, chopped
1 cup celery, chopped
1 tsp. salt
½ tsp. oregano
1 Tbsp. sugar
1 bay leaf
¼ tsp. black pepper
¼ cup white cooking wine

Method:

1. Brown lean ground beef, onion, and garlic in a nonstick skillet over high heat.
2. Combine the rest of the ingredients except the white cooking wine.
3. Deglaze the pan using the white cooking wine and pour deglaze mixture on top of other ingredients in slow cooker.

Make it work:
This tastes wonderful over mashed potatoes,
or noodles of your choice. If you have
Worcestershire sauce in you can add it.

Garlicky Basil Zucchini Sauce over Pasta

3 tablespoons olive oil ¾ cups chopped onions
3 cloves garlic, chopped
7 zucchini washed and sliced in ½ disks
¼ cup grated parmesan
2 tablespoons dried basil
¾ pound pasta
Salt and Pepper to taste

Method:

1) Clean the zucchini and cut into ½ inch disks.
2) Put olive oil in pot, stir in chopped onions and sauté on medium until onions are light gold.
3) Add chopped garlic, stir.
4) Add the cut zucchini and sauté until lightly golden.
5) Meanwhile, in salted boiling water add pasta of your choice, until al denta. Reserve 1 cup of pasta water.
6) Put pasta in a bowl, mix with zucchini mixture and grated parmesan. Add reserved pasta water if too dry.
7) Season with salt and pepper to taste and serve.

Make it work

Add sautéed, sliced, boneless,

chicken breasts, if you’re

looking for protein.

Porcini Mushroom and Parsley Risotto

½ ounce dried porcini mushrooms
3 cups chicken or vegetable broth
2 tablespoons extra virgin olive oil
1 cup diced onion (about 1 medium)
½ teaspoon coarse salt
1 cup Arborio rice
2 cloves garlic, finely chopped
½ cup grated Parmesan cheese,
Plus additional for serving
2 tablespoons unsalted butter (optional)
½ container of Corn (optional)

Method

1) In a small bowl, cover the mushrooms with 2 cups water and set aside until soft. Remove mushrooms from bowl, but save the mushroom liquid and add enough chicken or vegetable broth to it to make 4 cups, keep warm.
2) In a risotto pan over medium heat, warm oil. Add onion and salt and sauté for 2 minutes. Raise heat and add rice, mushrooms and garlic. Cook for 1 more minute, stirring constantly.
3) Using a ladle, add the warm liquid mixture about a ½ cup at a time. Let the broth simmer and reduce almost completely before adding the next ladle full. Remember, to keep stirring!!! Continue with this until rice is just tender, but still firm to the touch, about 25 minutes. (You may not use all the broth.)
4) Next, add the parmesan, butter and Corn if desired. Stir in salt and pepper to taste.

Enjoy!!

Make it work

Add sautéed, sliced, boneless,

skinless chicken breasts,

if you’re looking for protein.