Creamy Tuscan Pasta Sauce

4 Tbs butter
4 cloves garlic, minced
1/2 Tbs dried basil
8 oz. cream cheese, softened and cut into 8 pieces
8 oz. jar sun-dried tomatoes, rinsed, drained, chopped
2 c milk
6 oz. Parmesan cheese, grated (about 2 cups)
1/2 tsp black pepper
1/2 tsp salt
Diced fresh tomatoes, fresh basil for topping (optional)


In a medium pot or skillet, melt the butter over medium heat.  Add the garlic and cook for about 2 minutes, stirring constantly so garlic doesn't burn.  Stir in the basil.  Add the cream cheese, stirring with a whisk until the mixture is smooth.  It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste.  Stir in the sun-dried tomatoes.

Over medium heat, add the milk gradually, about 1/4 c at a time, whisking quickly and constantly until each addition is incorporated fully into the sauce.  Stir in the Parmesan cheese, pepper and salt.  Cook over medium heat, stirring until the cheese is melted and the sauce is the desired consistency, 5-10 minutes.  Serve over hot, cooked noodles.


From Mel's Kitchen Cafe

Hearty Italian Vegetable Beef Soup

2 lbs ground beef
4 garlic cloves, minced
1 small onion, diced
10 medium carrots, sliced thin
6 stalks celery, sliced thin
6 c water
16 oz. diced tomatoes
28 oz. crushed tomatoes
15 oz. tomato sauce
2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried thyme
1 tsp kosher salt
1 tsp black pepper
1/2 head green cabbage, roughly chopped

In a very large pot, brown the beef, along with the onion and garlic.  Add carrots, celery and water to pot.  Increase heat to High and add canned tomatoes and spices.  Cover with a lid.  Once the soup is boiling, stir and reduce heat to medium.  Simmer uncovered for about 15-20 minutes, until the carrots are tender.  Stir in cabbage, simmer a few more minutes or just until the cabbage has wilted.  Top with cheese, if desired.


From Barefeet in the Kitchen

Shepherd's Pie

Potato Layer:
3 medium russet potatoes, peeled and chopped
2 tbs butter
1/2 - 1 c milk
1/2 c Parmesan cheese
1/2 c shredded sharp cheddar cheese
salt and pepper
1 tsp garlic powder
1 egg yolk

Meat Filling:
2 - 2 1/2 lbs ground beef, turkey, lamb, sausage
1 c chopped onion
2 large carrots, chopped small (about 1 cup)
2 cloves garlic, finely pressed
1 tsp salt
1/2 tsp pepper
3 tbs flour
1 tbs tomato paste
1 1/4 c beef or chicken broth
1 tsp Worcestershire sauce
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp dried rosemary
1/2 c frozen corn
1/2 c frozen peas
1 c shredded sharp cheddar cheese


Preheat the oven to 375.  Lightly grease a 9 X 13 pan.  Place the potatoes in a medium saucepan and cover with 1/2 inches of water.  Add a teaspoon of salt.  Bring to a boil and cook for 15 minutes or so until the potatoes are tender.  Drain the potatoes and return to the pot.  Mash them lightly, add the butter, milk, cheeses, s & p, and garlic powder.  Mash together until smooth and creamy.  Stir in the egg yolk until combined.

For the meat and vegetable mixture, in a large 12-inch skillet over medium heat, combine the meat, onion, carrots, garlic, salt and pepper.  Cook, breaking meat into pieces until meat is no longer pink and vegetables are starting to soften.  Drain any excess grease from the mixture.  Sprinkle the flour over the meat and cook over med-med-high heat for a minute or so, stirring constantly.  Stir in the tomato paste, broth, Worcestershire sauce, oregano, thyme, and rosemary.  Bring to a simmer and continue to simmer gently for 10 minutes.  Stir in the peas and corn.

Pour meat mixture into the prepared pan.  Spread the mashed potatoes over the top all the way to the edges of the pan, creating a seal over the meat mixture.  Sprinkle the 1 c cheddar cheese over the potatoes.  Bake 35-40 minutes, or until the edges are golden and the casserole is bubbling.  Let it rest out of the oven for 10 minutes before serving.


From Mel's Kitchen Cafe

Creamy Corn Chowder

1 lb bacon

4 tbs butter
1/2 c flour
2 c water
5 c milk
1 heaping tbs chicken base
1 large onion, minced
6 garlic cloves, minced
4 red potatoes, diced into small cubes
2 cans corn, drained (or about 3 c frozen corn)
Extra bacon and shredded cheese as garnish


Fry bacon until crispy, drain and crumble.  Meanwhile, melt butter over low heat in a soup pot.  When melted, add flour to make a roux and whisk until it comes together in a little ball.  Add water and whisk until completely combined and there are no lumps.  Add milk and chicken base and bring to a simmer.  Add potatoes, onions, and garlic and simmer (but don't boil!), stirring very frequently, for about 20 minutes, or until potatoes are tender.  Add bacon and corn and heat through.  Add salt as needed (start with 1/2 tsp and then taste).

Sprinkle with extra bacon and cheese if desired.


From Our Best Bites

Beef Ragout with Mashed Cauliflower

Cauliflower:
    1 head cauliflower
    1 tbs butter
    1/2 tsp chicken base
    1 clove garlic, minced
    salt and pepper to taste

Ragout
    2 tbs olive oil
    1 medium onion, diced
    2 garlic cloves, minced
    6 oz. tomato paste
    1/2 c red wine (or beef broth)
    28 oz. diced tomatoes
    1/2 tsp dried basil
    1/2 tsp dried oregano
    1 whole bay leaf
    2 tbs soy sauce
    1 tsp salt
    2 tsp brown sugar
    2 c shredded beef


To make the ragout, saute onion and garlic in olive oil until tender.  Add tomato paste and continue to stir and cook for 5 minutes (this will slightly carmelize the sugars in the tomato paste).  Stir in the wine, add diced tomatoes, basil, oregano, bay leaf, soy sauce and brown sugar.  Add shredded beef and stir all together.  Allow to simmer for 30 minutes, stirring occasionally.  Add salt as needed.

While ragout simmers, heat a large pot of water and remove stem from cauliflower and cut into florets.  Once water begins to boil, add cauliflower and continue to boil for about 10 minutes or until it is very tender.  Save about 1/2 c of cauliflower water and drain the rest in a colander.  Return to pot with heat turned off.  Add the butter, chicken base, and garlic and mash together (or use an immersion blender), adding back water if it becomes dry.  Season with salt and pepper to taste.

Serve ragout over cauliflower.


From Budget Bytes

Tzatziki

1 1/2 c plain Greek yogurt (2 6-oz. containers)
1 garlic clove, minced
1/2 medium cucumber, peeled, seeded and chopped
3 green onions, firm ends finely chopped
1 tsp dill weed
kosher salt and pepper, to taste

Mix ingredients together and season to taste.  Can be stored in the refrigerator up to three days.


From Our Best Bites

Greek Potroast

2-3 lb boneless chuck roast
2 tsp kosher salt
1/2 tsp pepper
1/2 tsp marjorum
1 tbs dried basil
1 tbs dried oregano
1 tsp dill
1 small onion, thinly sliced
5 cloves garlic
1/2 c sundried tomatoes, packed in oil, lightly drained
1 c beef broth
1 tsp red wine vinegar

Serve with:
toaster size naan
hummus
chopped cucumber
chopped tomatoes
Tzatziki


Trim excess fat off the roast, slice into one-inch slices.  Combine spices and herbs in a small bowl.  Drizzle 1 tbs of oil from the jar of sun-dried tomatoes onto the meat and rub spices all over.  Using saute mode and another tablespoon of tomato oil, saute onions in the instant pot, once they're soft add garlic and continue cooking for another 30 seconds.  on the meat and then sprinkle with spice mix, rubbing in all over.  Nestle meat into the pot, place onions on top and then tomatoes on top of that.  Pour in beef broth over all, secure lid and pressure cook on high for 30 minutes.  Let rest for 10 minutes and then manually release pressure.

Use tongs to remove meat and place on a cutting board.  Let juices settle and skim fat off.  Shred beef and add back to crock pot.  Add vinegar and toss.  Season with salt and pepper if you like. 

Serve in warm pita bread (toaster size naan works great!) with crumbled feta, diced cucumber and tomato with Tzatziki.


From Our Best Bites