1 package frozen mini pork or chicken wontons (I used pork and vegetable)
1 cup kimchi, chopped (This is usually in the produce section)
1 tablespoon soy sauce
Salt and pepper to taste
In a Dutch oven heat oil over medium high heat. Add bok choy and carrot and cook for about 5 minutes or until tender, stir occasionally. Add broth and bring to a boil. Stir in wontons, cook for 2-3 minutes.
Stir in kimchi and soy sauce. Season to taste with salt and pepper.
This is nice because it is quick and easy and has minimal ingredients (great for a weeknight), but still has a lot of flavor. I never eat just a cup of soup. I have a heaping bowl! If that is you as well, I would double the recipe if you want to have it throughout the week or for lunches. As is, my husband and I each had a bowl for dinner and then I had a bowl for lunch.
Heat oil in a Dutch oven over medium-high heat. Add squash, onions and parsnips. Cook, stirring occasionally for about 5 minutes. Add garlic, ginger, turmeric, cumin and salt. Cook, stirring constantly, for about 1 minute.
Add broth, tomatoes and cabbage. Reduce heat to medium and simmer for 10 minutes or until vegetables are tender. Add chard and chickpeas, stirring occasionally, until chard is bright green, about 2 minutes.
Remove from heat. Stir in apple cider vinegar. Ladle into bowls and sprinkle with parsley.
1 1/4 pounds venison meat – comparable to a beef sirloin, cut into 1-inch pieces
salt and pepper
10 ounces sliced mushrooms
1 medium onion, sliced
4 garlic cloves, minced
3 tablespoons flour
1 1/2 cups beef broth
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 lb. package egg noodles
chopped parsley for garnish
Heat oil in a Dutch oven over high heat. Season the venison with salt and pepper to taste. (You can also season with a little creole seasoning)
Place the meat in the Dutch oven in a single layer. Cook 3-4 minutes per side until browned. Remove from pan, cover to keep warm.
Melt butter in the Dutch oven. Add mushrooms and onions. Season with salt and pepper to taste. Cook 5-6 minutes or until tender and golden brown. Add garlic and cook for 30 seconds.
Add flour. Cook 1 minute, stirring constantly. Slowly add beef broth. Whisk until smooth. Bring to a simmer and cook 2-3 minutes until thickened. Stir in Worcestershire sauce and soy sauce. (for thicker sauce, add a little more flour)
Add the venison back into the Dutch oven. Toss to coat and cook another minute or two, or until venison is heated through.
Serve over egg noodles (cook according to package directions) and sprinkle with parsley.
Venison has such a pungent flavor! When looking for a wine, I needed something that could stand up to it. I went with a Pinot Noir – Robert Mondavi Private Selection. Yum.
Ok, so this is an original recipe so I’m sorry if I am all over the place. 😉
1 box spaghetti – or whatever your favorite pasta is
extra virgin olive oil
1 jar of your favorite sauce or homemade sauce – for this we used “Cleveland’s Own Little Italy Pasta Sauce” (I have a “recipe” for homemade sauce, but that is for another post)
a blend of your favorite sausage, 5 links total, sliced – we used Johnsonville Italian sausage: cheese blend and hot
1 medium yellow onion, chopped
1/2 pound mini sweet peppers, seeded and chopped – or you could use bell peppers
1 package sliced brown mushrooms
sprinkle of salt
sprinkle of pepper
1 teaspoon minced garlic
1 teaspoon italian seasoning
cheese for topping – we used mozzarella and goat cheese
Pour a couple tablespoons of olive oil into a Dutch oven over medium-high heat. Add onion, salt, pepper and italian seasoning. Add peppers about 4 minutes after onions. Cook until onions are translucent. Add mushrooms and cook until they start to get dark and shrink up a little bit. Add minced garlic and cook a couple more minutes.
Add sauce and stir. Taste to see if you would like more seasoning. Reduce heat to low and simmer.
Add sausage links to a saute pan. Fill the pan with water until the links are half-way covered. Saute over medium heat until the water level gets low and the sausage is almost cooked through. Keep adding water if you need to. When they are almost cooked through start adding olive oil instead. When finished, remove from pan and slice into bite size pieces.
Add the sliced sausage to the sauce and continue to lightly simmer.
Bring a large pot of water to a boil. Add a sprinkle of salt, a tablespoon or so of olive oil and a tablespoon of dried basil. Cook the pasta according to the package directions. Drain pasta and return to pot. Coat with butter.
Place pasta in a bowl. Top with mozzarella cheese. Cover with sauce and sausage mixture. Top with goat cheese (or whichever cheese you prefer).
Wine. I love wine. I can’t even eat anything Italian without wine. Ha! With this we had Duckhorn Merlot. (Duckhorn Chardonnay is really scrumptious by the way.)
Serve with garlic toast. We were feeling lazy so we got the freezer stuff for this, but I can post homemade garlic toast later on.
Yes – goat cheese. We are obsessed! It adds a creaminess to it that is pretty awesome! I feel like goat cheese is one of those things you either love or hate, it can be an acquired taste, but oh man was it good in this. 🙂
Yes, we always put basil in with our pasta water. A bunch of it will stick to the pasta. We also butter our noodles before putting the sauce on. We have a butter obsession, too. And we don’t seem to notice any issues with the sauce sticking or not sticking with the butter on there.
My husband claims that if you slightly cut the spicy italian sausage and cook it that way, it makes it taste better. I have no idea if there is any truth to that. LOL!
Also, if you are ever in Cleveland, Mia Bella in Little Italy is the best Italian place to go – make sure you make a reservation first. 😉