Tag Archives: Italian

Mushroom & Beef Bolognese over Polenta

Posted on 02/27/2013 by | 9 Comments

Relaxing Sundays always call for a slow-n-easy recipe during the colder winter months… at least in this house!

Because let’s be honest, nothing says cozy couch time like chilly temperatures outside & delicious home-cooked scents coming from a warm kitchen inside  :)

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AmIRight?

This Sunday dinner idea was inspired by an Instagram from NYC restaurant Sauce that I saw a few days back, which I’ve had on my mind ever since…

#alwaysdreamingoffood?

 Sauce

I mean. Just how dreamyyyy is the idea of creamy polenta topped with a hearty bolognese beautifully layered onto a wooden plank? Served in NYC?

Right?

But alas… No wooden plank. No flashy city… *sigh*

However. Since I did have these wonderful canned tomatoes, some fresh vegetables and local grass-fed ground beef I decided it was just time to improvise! :)

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After receiving these Tuttorosso crushed tomatoes w/ basil in the mail a few days weeks ago, I figured what better way to finally time to put them to good use than this?!

Disclaimer: I received this product to review for free however the opinions are all my own

And after a weekend stop into Little House Green Grocery, a new local market near me that is just the cutest & has some stellar local products, I found myself with the perfect local grass-fed ground beef from Tuckahoe Plantation for the job.

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A quick stop at the grocery store for an array of fresh veggies & mushrooms left me in bolognese makin’ business!

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I decided to add mushrooms to this bolognese to give it some added volume in addition to the beef, plus with all these veggies how can you not call this healthy?! ;)

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Veggies. Sauteed.

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Ground beef. Cooked & seasoned.

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Crushed tomatoes w/ basil. Added. 

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And stirred.

Creamy polenta.

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Sets up in 1-2-3…!

Freshly grated Parmesan to serve.

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And there you have it :)

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A hearty, warm meal that has lotsa comforting flavor without tons of “comforting” fat & calories and that will satifsy even the heartiest appetite on a cold winter night! :)

Enjoy!

Mushroom & Beef Bolognese over Polenta
serves 4-6

  • 1 onion, diced
  • 3 large carrots, diced
  • 4 stalks celery, diced
  • 1 package large stuffer mushrooms (6), diced
  • 2 cloves garlic, minced
  • 1 lb ground beef
  • 28oz. can crushed tomatoes w/ basil
  • 3 tsp dried oregano
  • 1.5 tsp dried basil*
  • 1/3 cup red wine (I used Cab Franc)
  • salt, pepper, olive oil
  • 9 oz. box of polenta, prepared according to direction
  • fresh Parmesan cheese, grated (to serve)

*if using plain crushed tomatoes vs. seasoned then use a bit more dried basil here

1. Dice all vegetables and add mushrooms, carrots, celery and onion to a pot over medium heat with 1 tblsp olive oil, season with salt & pepper. Cover and cook until veggies get tender, about 7 minutes (stirring a few times). During last minute of cooking add garlic.

2. Push veggies to sides of pot and add ground beef to middle, cooking over medium and breaking up the meat into pieces as it cooks, until done. This took about 10 minutes (covere) with frozen beef but would be faster with fresh.

3. Season with oregano, basil and a bit more salt and pepper then pour in crushed tomatoes and wine. Stir and bring to a boil before turning down to a simmer and cooking, covered, anywhere from 30-90 minutes depending on how much time you have.

4. Once you are ready to serve, prepare polenta according to directions. Polenta cooks in minutes once the water is boiled so this will take no time at all.

Serve bolognese over polenta topped with freshly grated Parm. Enjoy!

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Pinspired: Zucchini Turkey Tomato “Lasagna” feat. Chobani

Posted on 02/20/2013 by | 6 Comments

And just when you thought you’d seen just about every use for the one and only Greek yogurt of choice…

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In walks this lil’ dish. A noodle-free lasagna of sorts all ”beefed” up with healthy veggies and a tangy Italian tomato base.

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Greek yogurt replaces a more traditional ricotta and when combined with shredded cheese & broccoli, an inventive layer for this “lasagna” is formed.

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Pinterest is such a wonderful thing now isn’t it?!?!  (Source of pinspiration)

My take on this Pinspired dish included frozen chopped broccoli instead of fresh, a blend of my own spices in lieu of “Italian seasoning” and a local ground turkey which included some dark meat as well, really giving it some deep flavor.

Oh  yea, and a swap of the goat cheese for shredded monterey jack, because here’s the honest truth —> I loathe goat cheese. There, I said it.

As in hate it. As in can’t even swallow it. And believe me, I’ve tried to like it. I’ve triiiiieeeeeddddd!!! Like 36 times probably. Including the time it was offered to me by the owners of this lovely winery & I started literally sweating at the thought of (1) having to eat it and (2) having to pretend to enjoy it (this is my life people). Everyone always looks so happy eating it, why can’t I?!  

You know I shun no foods, I ate sweetbreads & tripe on my birthday for goodness sake!! *sigh* but I digress…

If goat cheese is your thang then go for it… and send me some of your taste buds while you’re at it, clearly mine are confused?! ;)

A lil’ layering…

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Sliced zucchini aka “noodles” — tomato turkey mixture — yogurt & cheese.

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And. Again! 

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A few minutes in the oven…

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And there you have it! A noodle-free, guit-free way to enjoy one of your favorite comfort foods with lots of veggie power :)

The flavor on the turkey mixture in this dish was fantastic. And I really enjoyed the way the yogurt mixture melted and played into that as well.

My only notes on this would be that there was a bit of excess liquid due to the frozen broccoli I believe, however a quick few spoonfuls to remove that before serving and that was all but ancient history.

Overall I’d definitely make this again. Fairly easy, super healthy and tasted delicious. Sold! :P

Do share, do you like goat cheese??? Or am I the only weirdo out here… (wait, maybe don’t answer that ;) )

Zucchini Turkey Tomato “Lasagna” featuring Chobani
Serves 4

  • 1 onion, diced
  • 1 garlic, chopped
  • 1 lb ground turkey
  • 1 can diced tomatoes
  • 3 tblsp tomato paste
  • 1 tblsp dried oregano
  • 1 tblso dried basil
  • 2 cups plain nonfat Chobani
  • 2 cups chopped frozen broccoli
  • 1 cup grated monterey jack cheese
  • 1 egg
  • 2 large zucchini, sliced into 1/2″ pieces

1. Saute onion in 1 tblsp olive oil until soft, about 5 minutes. Add ground turkey (season with s&p)  and cook until done, about 10 minutes, stirring to break up the meat. Stir in garlic during last minute of cooking.

2. Add diced tomatoes, tomato paste, oregano and basil to pan. Stir to combine and allow to cook on low while you prep the other ingredients.

3. Slice zucchini into medium-thick pieces, about half an inch. In a large bowl, stir together Greek yogurt, shredded cheese, frozen broccoli and egg until combined. Season w/ salt and pepper.

4. Assemble the “lasagna” – begin by spraying a larger sized baking dish with cooking spray then add a layer of zucchini to cover. Top with half of the turkey mixture followed by half of the yogurt & cheese mixture, gently spreading to cover.

5. Repeat this step.

6. Bake at 375 F, uncovered, for 50-60 minutes until the zucchini is soft & tender and the cheese mixture has browned a bit on top. Drain any excess water that may have released from the frozen broccoli using a large spoon.

Serve!

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My Favorite Recipe of November… Found It!

Posted on 11/30/2011 by | 4 Comments

 Well folks, I’ve stumbled upon it… and I knew it at first bite!

“It” being the proclaimed “my favorite recipe of the month” :)

There, I said it.  And I’m not kidding.  Please and thank you Food & Wine magazine for the recipe idea, sure am glad I’ve got that subscription renewed thank you sisterrrr ;)

I’m not sure if it was the superb quality of this Pomi Pomodoro E Basilico, or the recipe itself, or a combination of the two. But either way, I was hooked!

Disclaimer:  I received this product sample for free.

So if you have 30 to 40 minutes to spare and a desire for something deliciously different for dinner, please make this.  Trust me, you won’t be sorry ;)

Grass fed ground beef, onion and garlic. 

Red pepper flakes, sea salt, black pepper.

Pomi tomato basil sauce, sliced black olives.

Cauliflower.  Frozen/microwaved if ya like (hey, I went there ;) )

Tomato basil ground beef black olive mixture.

Freshly grated Mozzarella cheese.

Melted & bubbly.

Topped with Panko bread crumbs.  And browned.

Then served.

 

Salty olives, creamy cheese, toasty bread crumbs made hearty with the ground beef yet light with the cauliflower. 

These flavors and textures all just WORKED.

And truth be told ya’ll, this Pomi sauce is seriously legit. I knew when I smelled it that it was going to be simplistically wonderful. And that it was.

Crushed tomatoes, tomato puree, salt, olive oil, tapioca starch, basil, sugar, natural flavour.  That’s it. 

The sauce had fresh tomato flavor with bursts of basil, like fresh just out of the garden basil… I would definitely place this in my “favorite store bought” sauce category.  If not my top favorite.  Oh soooo good!

Now hopefully I can find it in a store near me… ;)

Baked Italian-Style Cauliflower
Serves 3-4.  Adapted from Food & Wine magazine.

  • 1/2 lb ground beef (I used 85/15 grass fed)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 26oz. Pomi tomato basil sauce (or your favorite sauce)
  • about 15 large black olives, halved
  • 2 12oz. packages frozen cauliflower
  • 3 oz. shredded mozzarella cheese
  • 3 tblsp bread crumbs (I used Panko)
  • red pepper flakes, to taste
  • sea salt & black pepper, to taste

1. Add ground beef to a pan over medium, brown for about 5 minutes or until partially cooked and some of the fat released.  Add onion, cooking another 5 minutes or until it starts to get tender.  Finally, add garlic and spices and cook for another minute or two.

Note that if you use a leaner ground beef, you may need some olive oil here. 

2. While beef is cooking, microwave cauliflower according to direction.

3. Now add tomato sauce and sliced olives to the beef mixture, cooking another 5 minutes so that flavors combine and beef cooks all the way through.

4. Now begin to layer the ingredients into a lightly oiled baking dish.  Cauliflower first. Followed by ground beef tomato basil mixture. Then topped with shredded cheese.

5. Place into a 375F oven for 10 minutes, until cheese gets melty & good.  Remove from oven and top with bread crumbs.  Broil for another 1-2 minutes until bread crumbs brown up.

Serve!

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