Cooking with Nat

Made a Hearty Tuscan Soup

Ingredients:

1 tbsp olive oil

1 onion, chopped

1 garlic clove, minced

3 cups low-sodium chicken broth

1 cup water

1 can navy beans, drained and rinsed

1/2 can diced tomatoes

2 cups packed chopped kale

2 cups homemade or store bought croutons

1/2 cup chopped fresh basil

1/2 cup grated parmesan

 

Directions:

Heat a large pot over medium. Add oil, then onion and garlic. Cook stirring occasionally, for 3 mins. Add broth, water beans and tomatoes. Bring to a boil, then reduce heat to medium-low. Simmer, covered for 10mins. Stir in Kale and continue simmering until kale is just tender,about 5mins.

ladle soup into 4 bowls. sprinkle with croutons, basil and parmesan.

 

My Pumpkin Chocolate Chip Squares were a hit this Thanksgiving

Ingredients:

1 cup butter

1 cup pumpkin puree

1/2 cup brown sugar

2 eggs

2 tsp. Vanilla

2 3/4 cup of flour

1 tsp. baking powder

1 tsp. salt

1/2 tsp baking soda

1/2 cup chocolate chips

 

Directions:

Melt butter. Add brown sugar, vanilla, egg and pumpkin puree. Mix until fully combined. Add dry ingredients gradually. Mix well. Pour into greased 9x9 pan. Sprinkle with chocolate chips. Bake at 350F for 25mins.

 

Made #Pasta with #BladeRoast and #TreStella #Mozzerella

Ingredients:

1 tbsp butter

3 1/2lb beef blade roast

1 large onion coarsely chopped

2 cloves garlic, chopped

1 bay leaf

1tsp fried thyme

pinch of ground cinnamon

pinch of ground cloves

Salt and pepper

4 cups whole wheat fusilli pasta

1 cap carrots, peeled and thinly sliced

3 stalks celery, thinly sliced

1 zucchini, grated

1 cup frozen green peas

1 ball Tre Stella Mozzarella grated

 

Directions:

1. Preheat oven to 325F

2. In a large deep, oven safe skillet, melt butter over high heat and sear blade roost for 3-4 mins on each side. Add onion and Garlic and cook for 2 mins.

3. Cover with 5 cups of water, add herbs and spices and season with salt and pepper.

4.Bring to a boil, cover and continue cooking in the oven for 2 hours.

5. Remove beef from broth. Let cool until until lukewarm, then debone and shred meat. Discard access fat.

6. Put skillet back on burner and bring broth to a boil.

7. Cook fusilli in broth according to package instructions, adding vegetables 3mins. before end of cooking time.

8. Stir in shredded beef and cover with mozzarella.

9. Brown in the oven then serve.

 

Made Rice Pudding with caramelized strawberries

Ingredients:

4 cups plus 2 tbsp whole milk, divided

1/2 cup sugar

3/4 cup Calrose or Japanese-style white rice

1 vanilla bean, cut in half lengthwise

1 egg yolk

 

For Strawberry coating

2 tbsp sugar

1lb strawberries, washed dried, hulled and halved.

 

Directions:

1. Bring 4 cups milk to a boil in a medium saucepan over medium heat. Remove from heat and cover for 15mins.

2. Return milk to pot over medium heat. Add sugar and sprinkle rice over milk; stir until milk returns to a boil. Add vanilla to a pot, reduce to low, cover and simmer for 20mins. Remove lid and continue to cook for an additional 10 to 15mins, or until rice is very tender and mixture is thick, being sure to stir from time to time to prevent rice from sticking to bottom of pot. Remove vanilla halves from pot and using a pairing knife, scrape seeds from pods and stir into pudding; discard pods.

3. In a small heatproof bowl, whisk together remaining 2 tsp milk and egg yolk. Spoon small amount of rice mixture into bowl and whisk to combine with yolk. Add mixture back to pot and stir to combine. If serving warm, cover and let stand for 45mins. Otherwise, turn out into non reactive container, cover and refrigerate until chilled, about 6hours.

4. When ready to serve, heat a large skillet over medium-high. Sprinkle sugar into pan and allow to melt. Once sugar is golden and begins to bubble, add strawberries to skillet; stir to coat in sugar and warm through, about 30secs. Immediately turn strawberries out into a bowl to stop cooking further.

 

 

made Thai Sloppy Joes with Asian Slaw. Delicious!

Ingredients:

Asian Slaw:

3 tbsp vegetable oil

1/2 tsp finely grated lime zest

1 tbsp fresh lime juice

1tbsp sesame oil

1/2 tsp granulated sugar

1/2 tsp soy sauce

2 cups coleslaw mix

3 red radishes, trimmed and chopped

3 green onions , thinly sliced

2 tbsp finely chopped cilantro

Kosher slat and pepper.

 

Thai Sloppy Joes:

 

1lb lean ground beef

1 small onion, chopped

3 cloves garlic, minced

1 tbsp Thai green curry paste

1 cup canned diced tomatoes

1/4 cup ketchup

1/4 cup finely chopped cilantro

1 tbsp fresh lime juice

1 tbsp fish sauce

Kosher slat and pepper.

4mini sub buns

 

Directions:

1. For the asian slaw, whisk together oil, lime zest and juice, sesame oil, sugar and soy sauce in a medium bowl. Add coleslaw mix, radishes, green onions and cilantro, and toss well. Season with salt and pepper. Set aside.

 

2. Heat a large good-quality, nonstick skillet over medium-high heat. Add beef and onion. Cook, stirring often, until beef is no longer pink, about 3mins.

 

3. Reduce heat to medium. Cook stirring occasionally, until onion is softened, about 3mins.

4. Stir in Garlic and curry paste. Cook, stirring over medium-high heat until fragrant, about 1minute.

5. Add tomatoes, with their juices, and ketchup. Bring to a boil, reduce heat to medium and simmer, stirring occasionally, until beef is thoroughly cooked and mixture has thickened slightly, about 5mins.

6. Remove skillet from heat and stir in cilantro, lime juice and fish sauce. Season with Kosher salt and pepper. Keep warm.

7. Split buns in half horizontally, then toast them cut-sides up, under a hot broiler until golden.

8. Top bottom half of bun with beef mixture. Pile Asian slaw on top, dividing evenly then add tops of buns.

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