Bolognese Sauce

I love the smell of a rich sauce cooking on the stove over the course of a Sunday afternoon. Now that Autumn has officially made it's way here, our days are crisp and perfect for slow cooking. This sauce, made and tweaked from a recipe found in Dinner: A Love Story, was chosen for two very important reasons.

1. It's easy.

2. It can easily be doubled (or even tripled) and frozen.

It's extraordinarily rich and thick, so if you are including a wee one in the meal, you might want to scoop a little out and give it a quick puree for that little mouth. Make sure you have some crusty bread to sop up the extras, and serve it over a thick noodle to capture all of the flavors.

This version is double the original recipe, so if you want to simply make enough for a dinner or two, half the ingredients you see below.


You need:

olive oil
2 small onions, chopped
2 garlic cloves, chopped
1 tsp. red pepper flakes
1 tsp. salt
1/2 tsp. pepper
2 lbs. ground beef, grass fed and lean
2 tbsp. tomato paste
2 tsp. fennel seeds
2 tsp. suagr
1/2 c. red wine
1 28-oz. can of diced tomatoes still in their juices
1 28-oz. can of crushed tomatoes
2 tsp. oregano

Add the oil into a large, heavy dutch oven over medium heat. Add the onion, garlic, red pepper, salt, and pepper. Cook until the onions are just translucent, about 5 minutes. Push everything to the side of the pot and add the meat. Cook until almost no pink remains. Stir into the onions. Add the tomato paste, fennel seeds, sugar,  and wine. Stir together and cook until most of the liquid has been absorbed. Stir in the tomatoes and oregano. Bring to a boil, reduce to low, and cook for 1 hour.

If you are going to freeze half, cool before placing into freezer bags. 

The Final Apple Pie

Last weekend, our house became a palace of sick. Three of the four of us were hit hard with viruses and ear infections. My mother had to come to the rescue, staying with us for four days, until I was strong enough to return to work and the kids to head back to school. Needless to say, we did not make an apple pie last weekend. I'm not even sure we all ate last weekend. As a result, our September Apple Pie-a-Thon ended today with a recipe from yet another children's book.

This book, How to Make an Apple Pie and See the World, takes the reader on a journey across the globe to find ingredients for the perfect apple pie, with a great recipe at the end. This was, by far, the best pie. It's all the crust. It was a marvelous crust. So buttery and so light, this crust rivaled those I've tasted in many a great patisserie. I made the crust in my food processor (so my version appears in parentheses.)

We had a fantastic time this month, my Remi and I, making the most of September's great harvest. Enjoy, and please excuse us. We have some pumpkin recipes to sort through...

You need:

For the crust

2 c. flour
1 tsp. salt
1 c. butter, cut into small chunks (kept very cold)
1/2 c. ice water
1 egg yolk

For the filling

5-7 apples (we used Galas), peeled and sliced
3/4 c. sugar
1 tsp. cinnamon
1/4 tsp. salt
2 tbsp. butter


Stir flour and salt together in a bowl (or pulse briefly in the food processor until mixed.) Quickly rub small pieces of cold butter into the flour mixture with your fingers until the bits are the size of peas (or slowly drop into the food processor and pulse briefly after each one). Add the ice water, slowly, a tablespoon at a time until enough is added to moisten the dough and it pulls away from the side of the bowl. Divide the dough in half, place on wax paper, form two equal patties, fold up in the wax paper, and refrigerate for at least an hour.

Meanwhile, in a large mixing bowl, mix together sugar, cinnamon, and salt. Toss the apples into the sugar mixture until well coated. When the hour is up, preheat the oven to 425 degrees. Roll out, into 10 in. circles, each crust. Gently grease the bottom of the pie plate and then add the bottom crust. Arrange the apple slices in the pie pan, piling them higher in the center. Dot with butter. Moisten the edge of the bottom crust with water. Cover the pie with the top crust, trim the edge, then pinch top and bottom edges together. Cut some vents in the top. To glaze the crust, mix an egg yolk with a tablespoon of water. Brush the mixture over the surface of the top crust. Bake 45 minutes. Remove from oven and allow to cool before serving.

Chicken Soup with Orzo

There is a cloud of sickness resting over our house. Poor little C has a virus, which, through his lovely, slobbery, open-mouthed baby kisses, he has passed on to me. As a result, our throats are sore, our noses are stuffy, and only one recipe will do the trick.

Chicken soup.

Although I've made quite a few different chicken soup recipes through the years, I wanted to try this one out since I'm making my was through the Dinner: A Love Story cookbook. It was very good and very easy to assemble. All of us loved it, and it made plenty for dinner and leftovers for the week! I'd love to say more about it, but I'm foggy and need to get to bed. So here it is!

You need:

1 large onion, chopped
3 carrots, peeled and chopped
3 stalks celery, peeled and chopped
salt and pepper to taste
2 tbsp. olive oil
1/2 c. white wine
6 c. chicken stock
2 c. water
1 1/2 lb. chicken breasts, boneless, cut into 4 in. chunks
Parmesan cheese rind
1 1/2 c. orzo
1/4 c. fresh parsley, chopped
Parmesan cheese, for serving

In a large pot over medium-low heat, saute the onions, carrots, and celery. in the olive oil.  Salt and pepper to taste. Cook for 12 minutes or until beginning to soften. Add the wine and turn up the heat to high. Continue to cook until all of the liquid has reduced. Add the stock and bring to a boil. Add the chicken and rind. Bring the soup back to a boil. Reduce the heat to low and simmer for 30 minutes. After the chicken is completely cooked through, use two forks to shred the chicken while still in the pot. Bring back to a boil and add the orzo. Cook for 10 minutes or until al dente. Remove the rind, season with salt and pepper and serve with parsley and Parmesan cheese.

Inspired by Dinner: A Love Story

Baked Sausage with Apples, Potatoes, and Onions

I have been following a food blog for a while now, and I finally decided to get a copy of her cookbook and try out a few recipes. The cookbook, Dinner: A Love Story, chronicles the author's journey through parenthood and cooking, each section sharing recipes for a particular phase when cooking with and for children. This recipe, from the "New Parenthood" section, was included as one to easily teach your Noncook how to help out with dinner. Since M is no culinary artist, and I was with C in urgent care for a few hours right before dinner time, this recipe was chosen at the very best time. M said it was a breeze to make, but as he texted me throughout the process, we made a couple of changes that suited our tastes a little more. However, the overall effect was the same and it was delicious! Here's my doctored version!

You need:

3 c. small potatoes, washed and halved
1 onion, sliced
2 tbsp. olive oil
1 tsp. dried thyme
4 sweet Italian-style sausages (we used chicken sausage)
2 apples, unpeeled and cut into large wedges
2 tbsp. cider vinegar
dijon mustard
salt and pepper to taste

Preheat the oven to 425 degrees. Combine the potatoes and onions in a large baking dish with 1 tbsp. of the oil. Season with thyme, salt, and pepper. Place the sausages on top of the vegetables. Bake for 40 minutes. Meanwhile, toss the apples with the remaining oil and some more salt and pepper. Flip the sausages over, scatter the apples around the sausages, and cook for 20 minutes more. Serve with the mustard.

Inspired from Dinner: A Love Story

One-Pan Sweet and Sour Chicken

I have to admit that I don't often save recipes that are attached to bottles, behind peeled labels, or on the inside of boxes. However, I happened to see this recipe when breaking down the Land O' Lakes box of butter, and since we've always been a fan of things sweet and sour, I thought I'd give it a try. Although, technically, because you have to cook the rice separately, it's not exactly a one-pan dinner, the chicken itself was unbelievably easy, and the end result was delicious. Everyone here devoured it.

You need:

1/2 c. apricot preserves
2 tbsp. soy sauce
2 tbsp. cider vinegar
2 tbsp. freshly grated ginger
4 tbsp. butter
1 lb. boneless chicken breasts, cut into cubes or thin strips
2 c. snow peas
1 c. carrots, cut into matchsticks
1 c. pineapple chunks, drained
3 c. cooked rice

Combine preserves, soy sauce, vinegar and ginger in a small bowl. Whisk until well mixed. Set aside. In a skillet or wok, melt 1 tbsp. butter. Add the chicken and cook until no longer pink, about 8 minutes. Add the remaining butter, peas, and carrots. Continue cooking until vegetables are crispy. Add apricot preserve mixture and pineapples. Cook until heated through. Serve over cooked rice.

Nanny's Apple Pie

It's week two of the Apple Pie-a-thon here, and we decided to try out a recipe that I found among some of my grandmother's things after she passed away a few years ago. Although I cannot ever remember eating this one, and I have no idea where her standard recipe is, it was surprisingly good, even if it looks a tad bit odd inside once it's cooked. Ada liked it much better than the first one, so you can be the judge!

You need:

for the crust

1 1/3 c. flour
1/2 tsp. salt
1/2 c. Crisco
3 tbsp. water

for the filling

3 1/2 c. apples, cut into small chunks
1/2 c. sugar
1 tbsp. flour
1/4 tsp salt
1 slightly beaten egg
3/4 c. sour cream
1 tsp. vanilla

for the topping

1/4 c. flour
1/4 c. brown sugar
2 tbsp. butter

Start with the crust. Combine the flour, salt, and Crisco in a food processor. When the mixture resembles large crumbs, slowly add the water while mixing. Stop processing when the dough comes away from the sides. Roll into a ball, shape into a flattened disk, cover with plastic wrap, and chill for at least 1 hr. After an hour, roll into a 10-in diameter circle and fit into the bottom of the pie plate, crimping the edges. 

In a medium bowl, add the all of the filling ingredients. Pour into the pie shell. In a small bowl, crumble the topping ingredients and sprinkle over the pie. Bake at 450 degrees for 10 minutes, then lower to 350 degrees and cook for 45 minutes.

Breakfast Pies

Sometimes, I feel like I spend far more time trying to figure out what to make for breakfast than I do worrying about dinner. Now that I've gone back to work, I feel like it's even more important that I've got my act together in terms of getting something protein packed and super energizing on the table. All four of us are out of the house by 7:30 in the morning - in varying shifts - and the last thing I want to do is leave M with loads of breakfast dishes. This recipe is FANTASTIC. I've had it for a while, but never got around to making it. It uses the same pie crust recipe found here that I used with the Southwest Taco Pie. The best part about these pies is that they can be made in advance, frozen, and reheated in the microwave or oven quickly.

You need:
 
2 recipes Basic Whole-Wheat Pie Dough
5 egg whites
2 eggs
 1/4 cup fat-free milk
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil
1 cup finely chopped onion
1 green or red sweet pepper, finely chopped
1/2 8 ounce package precooked sausage links, sliced
3/4 cup shredded reduced-fat cheddar cheese

Preheat oven to 350 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. On a lightly floured surface roll out one of the disks of dough to a 12- to 13-inch circle, about 1/8-inch thick. Using a 4- to 5-inch round cutter, cut out 6 circles (make cuts as close together as possible). Repeat with remaining disk of dough to make 12 circles total. Press circles into prepared muffin cups. Prick the bottom of each with a fork; set aside. In a medium bowl whisk together egg whites, eggs, milk, salt, and pepper; set aside. In a large skillet heat oil over medium-high heat. Add onion and sweet pepper. Cook and stir for 3 to 4 minutes or until tender. Stir in sausage slices. Remove from heat and let cool for 10 minutes. Divide sausage mixture among pastry-lined cups. Slowly pour or spoon egg mixture into cups. Sprinkle cheese on top of each. Bake for 30 minutes or until pastry is golden and filling is puffed and set. Cool in cups on a wire rack for 5 minutes. Remove from cups and serve warm or cool completely and freeze in freezer safe bags.

from Parents magazine

Amelia Bedelia's Apple Pie

Each month, A and I head to her large bookshelves in her playroom in search of seasonal books to keep by her bedside, books to celebrate seasons, holidays, or special times in our lives. At the start of September, we shelved her summer books in favor of back to school and autumnal adventures. One of our new favorites has become Amelia Bedelia's First Apple Pie, one of the new Amelia Bedelia books that tells the tales of the beloved Amelia Bedelia as a little girl. In the back of the book, the authors share the recipe from the book. A finally decided, after reading it for the umpteenth time this week, that we should make that very pie. And then, she declared, we should make three more pies, one for each Sunday left in September. We made it, we ate it, we loved it. Look for pie number two next week! And YOU be the judge - which one is best?

You need:

For the crust -

2 1/2 c. flour
1 tsp. salt
1 tsp. suagr
1/4 tsp. cinnamon
2 sticks of cold, unsalted butter, cut into small pieces
1/3 c. cold water
1 tbsp. white vinegar

Combine the first four ingredients in a bowl. Add the butter and cut into the flour thoroughly until the mixture resembles coarse crumbs, using two blunt dinner knives, a pastry blender, or a food processor. Sprinkle the mixture with the water and vinegar. Mix this until the dough comes together and clears the side of the bowl. Gather the dough and shape into two flat, circular disks; wrap each disk in plastic wrap and refrigerate for at least an hour.

MEANWHILE....

For the filling -

8 c. peeled and thinly sliced apples (we, like Amelia and her grandmother, used Granny Smiths)
1/2 c. flour
2/3 c. sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 tbsp. unsalted butter, cut into small pieces
1/2 lemon

Combine and mix the first five ingredients in a bowl. After the hour has passed, preheat the oven to 400 degrees. Remove the dough from the refrigerator and allow to sit at room temperature for five minutes. Then, on a lightly floured board, roll each disk into a circle of about 10 inches in diameter. Turn one into a 9-in pie pan. Fill with the filling. Dot with the butter and squeeze the juice of the 1/2 lemon over the top. Top the pie with the other circle of dough. Pinch the crust together. Cut 4-6 vent holes in the top. Bake in the center of the over for 1 hour. Cool completely before serving.

inspired from Amelia Bedelia's First Apple Pie by Herman Parish

Lemony Chicken Soup

This recipe was featured in this month's Real Simple magazine in an article dedicated to recipes that freeze easily. It's a double batch, so it serves eight. As a result, it's perfect for a large crowd, or,  in my case, Sunday dinner and leftovers headed for the freezer. Now that work begins tomorrow (gulp, tear, sniff), I need to have a few meals available at all times in the freezer (think open house, piano lessons, religious ed., etc.). To freeze, simply place half of the soup in freezer-safe containers (I prefer gallon-sized freezer bags) and freeze for up to three months. To reheat, simply run the container under warm water until the soup slides out. Transfer to a pot and cook, covered, over medium heat until heated through, stirring occasionally.

You need:

2 tbsp. olive oil
4 carrots, peeled and cut into bite-sized pieces
2 stalks of celery, chopped
1 large onion, chopped
1/2 tsp. dried thyme
1 1/2 tsp. salt
1/4 tsp. pepper
2 lbs. bone-in chicken breasts, skin removed
6 c. chicken stock
4 c. water
1 c. small soup pasta
2 tbsp. fresh lemon juice
2 tbsp. fresh, flat leaf parsley, chopped

Heat the oil in a large pan or dutch oven over medium heat. Add carrots, celery, onion, thyme, salt, and pepper. Cook for 10-12 minutes or until the vegetables are tender. Add the chicken, stock, and water. Cook for 25 minutes or until the chicken is cooked through. Remove the chicken and set aside to cool until it is cool enough to handle. Shred the meat with two forks. Discard the bones. Meanwhile, add the pasta to the soup and simmer until al dente, 6-10 minutes. Add the shredded chicken, lemon juice, and parsley. Stir to combine.

Lamb and Chickpea Ragu with Polenta

Technically, this recipe as written isn't a quick and easy weekday meal, but that's only because of the addition of the polenta. I love polenta. It's ridiculously inexpensive, and with a little creamy butter and parmesan cheese, it can be transformed into something warm and inviting. However, it needs to be tended to constantly, even in its instant form, or it will catch and burn. However, this recipe is just as good over instant rice, which brings it back to the 30 minutes or less list. If you can find ready polenta (often located in the produce section), you can slice it and warm it and use it to replace the instant polenta in this recipe. A loved this, and we ran it quickly through the food processor for C. He's a big fan of lamb, and chopped up, this was a delicious meal for both kids. And they really dug the polenta!

You need:

2 tbsp. olive oil
2 carrots, peeled and cut into bite-sized pieces
3/4 lb. lamb shoulder steaks, cit into 3/4 in. pieces
1 15.5 oz. can of chickpeas, rinsed
1/2 bunch of Swiss chard, washed, stems discarded, and leaves cut into 1-in. strips
1 1/2 tsp. paprika
1 clove garlic, chopped
1 tbsp. red wine vinegar
1 c. instant polenta
2 tbsp. unsalted butter
salt and pepper


Heat the oil in a large skillet over medium-high heat. Add the carrots, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing occasionally, until the carrots are tender, about 5-7 minutes. Add the lamb and cook, tossing occasionally, until brown, 3-4 minutes more. Add the chick peas, chard, paprika, garlic, and 1/2 c. water. Cook, tossing frequently, until the chard is just wilted and the lamb is medium, 3-4 minutes. Stir in the vinegar. Meanwhile, cook the polenta according to the package directions. Stir in the butter. Serve with the lamb.