This is a Beau Macmillan recipe that I have been meaning to try for a few years. http://www.foodnetwork.com/recipes/bucatini-with-bacon-sauce-and-meatballs-recipe.html. It is a great recipe, but it does not specify how much salt or pepper to add to either the sauce or meatball mixture. I added a touch of sugar to offset the acidity of the sauce.… Continue reading Bucatini with bacon sauce and meatballs
Tag: mince
Thai chicken fried rice with holy basil leaves (khao pad krapow gai)
Heat 2-3 Tbsp vegetable oil in a large wok, add 4 minced garlic cloves. When fragrant, add 3 minced Thai chiles, 1 lb minced chicken, 2 Tbsp each soy sauce and fish sauce, and ½ tsp sugar. Stir-fry on high heat until chicken is cooked, then add 30-40 fresh Thai holy basil leaves (about 1… Continue reading Thai chicken fried rice with holy basil leaves (khao pad krapow gai)
Minced beef and red cabbage soup
We had 1 lb of minced bison and a large head of red cabbage in our pantry, so we tried this recipe: http://www.food.com/recipe/cabbage-and-ground-beef-soup-339284. Our modifications: we used ¼ bunch minced parsley in lieu of celery, increased the beef broth to 6 cups, added 1 chopped tomato, ½ tsp cumin, a dash crushed red pepper, and… Continue reading Minced beef and red cabbage soup
Japanese-style beef and potatoes (nikujaga)
We often increase the minced beef to 1 lb based on our pantry and sometimes add one additional small carrot. Recipe here: http://www.splendidtable.org/recipes/japanese-style-meat-and-potatoes (Jan. 2016) Note: This recipe is flexible and can be modified. For ex, we have used ¼ cup sake instead of white wine. We also have used a mix of daikon (½… Continue reading Japanese-style beef and potatoes (nikujaga)
Sloppy lasagna, pressure-cooker style
This marked my first time using a pressure cooker to make lasagna, both the sauce and cooking the lasagna sheets. The recipe is from the Hip Pressure Cooking cookbook by Laura Pazzaglia. Here is a similar recipe she posted on her Hip Pressure Cooking blog: http://www.hippressurecooking.com/pressure-cooker-pasta-casserole-a-cheesy-meaty-mess-mezzemaniche-pasticciate/. The sloppy lasagna was very tasty, but I burnt… Continue reading Sloppy lasagna, pressure-cooker style
Stuffed pepper with minced beef, rice, and lentils
Recipe here: http://www.foodnetwork.com/recipes/food-network-kitchens/lightened-up-stuffed-peppers-recipe.html. We used uncooked basmati rice. In lieu of ½ tsp cinnamon (which I sometimes find cloying in savory dishes), we used ¼ tsp each nutmeg and cinnamon. We even had enough stuffing to fill a fifth bell pepper. (Note: we used the five leftover pepper tops for a Lebanese farmer’s salad, which… Continue reading Stuffed pepper with minced beef, rice, and lentils
Lebanese meatball soup (shorba keema)
For the meatball mixture, combine 1/3 cup minced onion (patted dry with paper towels), ¼ cup finely chopped Italian parsley, 1 ½ tsp balsamic vinegar, ½ tsp salt, ¼ tsp each black pepper and allspice, 1/8 tsp cinnamon, and 1/16 tsp each cloves and nutmeg. Mix by hand, then using a mounded tsp, form by… Continue reading Lebanese meatball soup (shorba keema)
Turkish stuffed bell peppers and tomatoes (dolma)
We followed this recipe here: http://ozlemsturkishtable.com/2013/06/stuffed-peppers-and-tomatoes-with-ground-meat-delicious-gluten-free/. We used: fresh spearmint instead of dried mint and 1 ½ tsp of salt for the stuffing; 2 cups low-sodium chicken broth instead of water for the sauce; and added 1 additional tomato (to make a fifth stuffed tomato). Due to the large size of our bell peppers, our… Continue reading Turkish stuffed bell peppers and tomatoes (dolma)
Lebanese stuffed zucchini in tomato sauce
First, lightly toast 2 Tbsp pine nuts and then set aside to cool. Second, sauté ½ lb minced beef (80%) in a large wok until no longer pink, then add 1 ½ cups chopped onion (about 1 medium plus one small onion), 1 ¼ tsp salt, ¼ tsp black pepper, ½ tsp allspice, and ¼… Continue reading Lebanese stuffed zucchini in tomato sauce
Polish stuffed cabbage leaves (galumpki)
Recipe here: https://www.foodnetwork.com/recipes/food-network-kitchen/stuffed-cabbage-with-tomato-sauce-recipe-2011549.amp We used red cabbage instead of savoy, which required us to parboil the head of cabbage in order to loosen the tightly wrapped leaves. Before parboiling the cabbage head, we cut off the base and then use a melon baller and a small knife to remove the core from the head; this… Continue reading Polish stuffed cabbage leaves (galumpki)
Cooking Adventures 