Recipe of the Week – Pork Ragu

From The Other Meat Collection at emealsforyou.com

Pork Ragu

First of all this isn’t the ragu sauce you find in your grocery; this is a true ragu, basically a meat sauce to serve over pasta.  You could use it as pulled pork but it is best over homemade pasta.  You will have to get your hands dirty as the only way to separate the meat from the bones is to pull it apart by hand.  It is more than worth the effort.

Your whole house will smell great while this is cooking. I made this on Saturday and when I went to walk the dogs, the neighbors were just leaving and stopped and wanted to know what was cooking and could they come for dinner.  It also freezes well.

Pork Ragu

Recipe Summary
Complexity: Easy
Serves: 10
Category: The Other Meat Entrée
Meal: other (General)
3 lb ribs, baby back
1 Tb salt, kosher
2 tsp pepper, fresh cracked
2 Tb oil, olive
1.5 medium onions, chopped
2 medium celery ribs
2 medium carrots, fresh, whole
1 head garlic, chopped
1 Tb sage, dried
3 14 oz. can tomatoes, diced, no salt
3 cups wine, red, divided
1 pinch salt and pepper to taste

Crosshatch the fat side of the ribs. Sprinkle the salt and pepper on both sides of the ribs. Heat an oven-proof pot with a lid, on the stovetop. Add the oil to the pot, cut the ribs into pieces to fit, and place meat side down. Brown the ribs on both sides and remove to a plate. Chop the onion, celery and carrots into a small dice, add to the pot and cook until softened, add the garlic and stir. Cook for a couple of minutes more then add the sage, tomatoes and 2 cups of the red wine. Stir, put the lid on the pot and place in a pre-heated 350 degree oven for 21/2 hours. Remove the ribs and strip the meat away from the bones, add the meat back to the pot along with the remaining cup of wine. Adjust the salt and pepper to tastes and cook on the stovetop for 10 minutes.

Serve over pasta.

More great recipes at emealsforyou.com

 

February 1, 2016 at 12:23 pm Leave a comment

Recipe of the Week – Dairy-free NY Cheesecake

From the Dairy-free Collection at emealsforyou.com

Dairy-free NY Cheesecake

         Dairy-free NY Cheesecake

 

 

 

 

 

 

 

This recipe is for all those dairy-free people who thought they would never enjoy a slice of cheesecake again, you know who you are Susan.  As frequent readers know I am on a quest to find a way for my dairy-free friends to enjoy all the great foods they thought they must take a pass on.  NY style cheesecake is one of those recipes that is very simple to make while being universally accepted as an elegant dessert.  The rich, creaminess is hard to say no to; even with those January resolutions to “get back to fighting weight”.  While I couldn’t take out the calories I was able to make it worthwhile to indulge in this great dessert without the distress that dairy causes.

If you don’t tell anyone this is dairy-free; they will never know.

Dairy-free NY Cheesecake

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dairy-free
Meal: other (General)
48 oz Daiya dairy free cream cheese
8 large egg
2 large egg, whites
2 cups sugar, granulated
2 tsp vanilla

Have everything at room temperature. Mix together until very smooth. Pour into springform pan, place on cookie sheet and bake at 350 degrees for 1 hour. Turn off oven and let cheesecake sit ( in oven) for 1 hour. This is best if made the day before and refrigerated over night.

A half recipe will feed 8.

Add any topping you wish.

More great dairy-free ideas at emealsforyou.com.

 

 

 

 

 

 

 

 

January 18, 2016 at 1:54 pm Leave a comment

Recipe of the Week – Dairy-free Wild Mushroom Soup

From the Dairy-free Collection at emealsforyou.com

Dairy-free Wild Mushroom Soup

   Dairy-free Wild Mushroom Soup

 

 

 

Winter has finally set in in the Ohio Valley, actually set in with a vengeance.  Snow, ice and really cold weather after Mother Nature teased us with 60 degree temps at Christmas.  Don’t get me wrong, it is about time.  Time to make all those wonderful soups that are comforting on a chilly night.  Checking the pantry I found all the ingredients on hand and made a warming pot of this soup. The forecast calls for 3 more inches of snow tomorrow but who cares; I have lunch already made.

Add a toasted, crunchy bread and you are all set to sit back and enjoy the season.

Dairy-free Wild Mushroom Soup

Recipe Summary
Complexity: Easy
Serves: 8
Category: Dairy-free
Meal: other (General)
2 Tb oil, olive
2 Tb Smart Balance dairy free butter
1 medium onions, chopped
8 oz mushrooms, baby portabella
0.25 cup mushrooms, wild, dried
1 small lemons
70 oz chicken broth
0.5 cup sherry
1 pinch salt and pepper to taste
2 Tb cornstarch
2 Tb water

Heat oil and butter in a large soup pot; add onions and sliced portabellas and cook until softened but not browned. Add all but 8 oz of the chicken broth. Heat the dried wild mushrooms (.5 oz dried is about 1/4 cup dry measure) in the remaining 8 oz of chicken broth for 1 minute in the microwave in a coffee cup. Allow the wild mushrooms to cool slightly and chop into small pieces and add to pot along with the broth, Cut the lemon in half and put into pot. Bring the soup to a boil and then lower heat and simmer for 20 minute. Stir in the sherry and add salt and pepper to taste. Mix the cornstarch and the water and add to the soup. Stir and heat until thickened. Serve with optional chopped chives on top.

Lots more comforting meals at emealsforyou.com.

January 11, 2016 at 3:26 pm Leave a comment

Recipe of the Week – Nigiri

From the Appetizer Collection at emealsforyou.com

nigiri

I have been remiss; this should have been posted on Monday.  I do have a good excuse as the kids were home for Christmas and the time just seemed to fly by.  This is one of those dishes that you probably thought you couldn’t make at home; as many are afraid of serving raw tuna this recipe calls for a very brief cooking period.  Buy a good grade of tuna from a store you know has very fresh fish.

Serve this as a surprise appetizer and watch your sushi eating friends’ faces light up.  Don’t be put off by the price of the tuna as you will only be buying 1/4 pound.  Also shown here is shrimp and avocado nigiri.

Dipping Sauce

Recipe Summary
Complexity: Easy
Serves: 8
Category: Misc
Meal: other (General)
0.5 cup soy sauce
1 Tb garlic, chopped
1 tsp ginger, fresh, grated
1 medium lime zest
0.5 medium lime juice
1 Tb honey
0.5 tsp pepper, fresh cracked
0.25 tsp garlic chili sauce
1 Tb scallions, sliced

Combine all ingredients, stir and allow to sit for 30 minutes.

Nigiri

Recipe Summary
Complexity: Easy
Serves: 6
Category: Appetizer
Meal: other (General)
4 oz tuna, sashimi grade
1.5 cup sticky rice
2 Tb olive oil, divided
0.5 tsp salt, kosher
0.5 tsp pepper, fresh cracked

Buy a good grade of fresh tuna. Have the tuna at room temperature, sprinkle 1 Tb of olive oil over both sides of the tuna. Sprinkle the salt and pepper over both sides of the tuna.

Heat a sauté pan until very hot, add the remaining oil; place the tuna in the pan and cook for 2 minutes, no more. Flip the tuna and cook on the second side for 1 minute and immediately remove from the pan. Allow to cool.

Have the rice at room temperature. Shape about 2 Tb of rice into a torpedo shape.

Slice the tuna in thin slices and drape over the rice. Serve at room temperature with dipping sauce.

Find more appetizer recipes at emealsforyou.com

 

December 30, 2015 at 9:05 am Leave a comment

Recipe of the Week – Bourbon Balls

From the Dessert Collection at emealsforyou.com

Bourbon Balls

                           Bourbon Balls

 

 

 

 

 

 

Warning: the following recipe is addicting.  Now that I have that out of the way; I can tell you how to make these wonderful cookies.  I have been making these cookies, really booze bombs, since 1971.  They are basically sugar, cocoa and bourbon, no baking required; how good is that as Ina Garten might say. Put these out and watch them disappear.

Be mindful that the bourbon is not cooked out of these so they are basically a cocktail in a bite.

Bourbon Balls

Recipe Summary
Complexity: Easy
Serves: 10
Category: Dessert
Meal: other (General)
2 package vanilla wafers
1 cup sugar, powdered
1.5 Tb cocoa
1.5 cups walnuts, chopped
0.66 cups bourbon, Jack Daniels

Grind vanilla wafers or pound with a rolling pin, finely chop walnuts. Mix all ingredients together, reserving 2 Tb of the powdered sugar. Roll into 1 inch balls and then roll in the reserved powdered sugar. Makes about 40.

Many more holiday treat recipes at emealsforyou.com.

 

December 21, 2015 at 12:41 pm Leave a comment

Recipe of the Week – Beef Short Ribs

(From the  Beef Entrée Collection at emealsforyou.com)

Beef Short Ribs

Beef Short Ribs

 

 

 

 

 

 

 

 

 

 

It should be cooking weather, typically called Fall, but with 68 degrees in Ohio at 8 PM mid-December it doesn’t feel right.  As the weather cools down in November and December all those wonderful stews and soups come to mind.  Slow-cooked, roasted meals that warm the body and the soul.  Instead burgers on the grill are on the menu.  So, while watching my Bears lose another game very late in the fourth quarter I decided it was time for some comfort food.  Something that made the whole house smell great, something that you couldn’t wait to pile on a plate and dig in.  Short ribs take very little time to prepare to cook and then you have the wonderful anticipation as they slow-roast in the oven.

Serve them over mashed potatoes, polenta or rice, but do serve them.

Beef Short Ribs

Recipe Summary
Complexity: Easy
Serves: 2
Category: Beef Entrée
Meal: other (General)
2 Tb oil, olive
6 lb beef short ribs
0.5 medium onions, chopped
1 medium celery ribs
2 Tb carrots, diced
5 cloves garlic, chopped
0.75 cup wine, dry white
3 medium bay leaves, whole dried
0.5 tsp thyme, dried
1 14 oz. can tomatoes, diced
0.5 cup wine, dry red
1 pinch salt and pepper to taste

Heat oil in an oven-proof pan. Add the beef short ribs and brown on all sides. Add the onion, celery, carrots and sauté for 3 minutes. Add the tomatoes, bay leaves, thyme and the white wine, stir, cover and place in a 325 degree oven for 11/2 hours. Carefully remove from oven, stir in red wine and return to the oven for 30 minutes more. Add salt and pepper to taste. Serve on a plate with the pan gravy poured over the top.

More wonderful, hearty Fall dinner ideas at emealsforyou.com.

 

 

December 14, 2015 at 3:49 pm Leave a comment

Recipe of the Week – Chocolate Chip Macaroons

From the Dessert Collection at emealsforyou.com

Chocolate Chip Macaroons

Chocolate Chip Macaroons

Christmas baking always leaves you with either extra egg yolks or extra egg whites.  This is a problem only that what we probably don’t need during the holidays is a source of extra calories.  Having said that; these sticky, unbelievably delicious treats top the charts for ease of making, and unfortunately ease of popping into one’s mouth.

Make sure you heed the storage instructions at the end of the recipe as they become one blob o’ cookie if left out too long.

Chocolate Chip Macaroons

Recipe Summary
Complexity: Easy
Serves: 12
Category: Dessert
Meal: N/A
4 large egg, whites
0.25 tsp cream of tartar
0.5 cup sugar, granulated
0.5 tsp salt, kosher
0.5 cup chocolate, chips
1 Tb cocoa
1 tsp vanilla

Place the egg whites, cream of tartar and salt in a large mixer bowl. Whip on low until frothy. Increase speed to high and gradually add the sugar. Whip until stiff peaks and glossy. Gently fold in the chocolate chips, cocoa and vanilla until no white shows.

Cover cookie sheets with parchment paper, preheat oven to 275 degrees. Place a spoonful of the mixture onto the cookie sheets, cookies may be placed close together as they do not spread. Bake for 1.5 hour and then turn off oven and leave door slightly ajar. Allow cookies to dry for 2 hours.

Store in an airtight container, preferably in the freezer until needed. These cookies get very sticky, very quickly. Only put out what will be eaten in a short period of time.

More uses for extra egg whites and yolks at emealsforyou.com.

December 7, 2015 at 10:41 am Leave a comment

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