Salsa Rice

Salsa Rice

Some days I want something quick, that I don’t really have to think about – this is one of those meals. I love how tasty it is and how easy it is to put together. I originally got the recipe out of a Kraft cookbook and have altered it over the years, as I don’t usually have minute rice in the house. I have also tried to make this a healthy meal, while keeping the cost down.

Ingredients:
½ lb lean ground beef (you could also use ground chicken or turkey)
2 ½ cups cooked brown rice (I use Basmati)
1 ½ cup salsa
1 can corn niblets (drained)
Shredded light Old Cheddar

Directions:
1.While the rice is cooking (however you like to cook rice, I like to through min in my little rice cooker) brown the ground beef.
2.Combine the corn, ground beef, rice and salsa in the sauce pan and let it heat so the corn is hot.
3.Dish up and sprinkle with cheddar to your taste.

Reviews:
This is so tasty and simple that it a great dish to throw together on a busy night. The bonus – my husband can easily make this with little instruction or help for me, which is a great thing if I need to work late. The brown rice gives it a nice flavour that you don't get with the white rice (although it is still yummy).

Bolognese Sauce

I have tried a few different Bolognese sauces over the last year or two, trying to find one that I loved. I have eaten at a couple of places that have tasty ones, so I kept trying. While browsing one day I came across bell'alimento, and here delicious looking Ragu alla Bolognese. I knew I had to try it.

I have made a couple of changes, as I was looking for something with a little more tomato in it (also requested by O) that day, but the original sauce is also amazing! I highly suggest checking it out, and all her other yummy looking recipes!

Bolognese Sauce

Ingredients:
2 tbsp Extra Virgin Olive Oil
2 carrots - peeled & minced
2 stalks of celery - minced
1 clove of garlic - minced
1 onion - minced
1 6oz can of tomato paste
2 cups red wine (I used a Shiraz)
1 ½ lb of ground beef
½ lb of ground venison (or beef)
water
s/p
3 cans tomato sauce

Directions:
1. In a large, deep pan, heat the olive oil over medium heat.
2. Once hot add the carrots, celery, onion and garlic. Saute on low heat for 20 to 25 min. The veggies should be soft and tender. Don’t forget to stir it once in a while.
3. Add the meat, salt and pepper. Cook until the meat is brown through.
4. Add the tomato paste and brown for 5 minutes. Add the wine and allow to reduce by half (10-20 min).
5. Put enough water in the mixture to cover the sauce by 1”. Let the sauce simmer on low for a MINIMUM of 1 hour, best is 2-3 hours. If the liquid gets too low, add a little more.
6. ½ hour or so before using the sauce, add in the tomato sauce and stir. (If you want you can add a little basil and oregano – I did this to ½ the sauce.)

Read more: http://www.bellalimento.com/2009/11/10/bolognese-sauce/#ixzz0eK7fPZ87

Reviews:
Both the original sauce found on bellalimento's sight and this version are amazing, just depends on how much tomato you feel like. I am in love with this sauce and I can see I will be making it again in the near future (after the leftovers in the freezer run out).

This recipe make a lot of sauce, and so I have some in the freezer just waiting for me. I am looking forward to see the results of freezing on the sauce. I used this sauce to make lasagna (coming very soon!).

Shepard's Pie

I am never a fan of mashed potatoes the next day, they seem to lose something with the storage, so instead of trying to eat my way through another plate of turkey dinner, after the holidays, I like to make something warm and comforting. I love shepard's pie in the winter, there is just something comforting about curling up with a plate when it is cold outside.

This is also great as it gets rid of extra gravy, mashed potatoes and vegetables from turkey dinner (which saves a lot of prep time).

My Shepard's pie

1 lb lean ground beef
2 stalks celery, chopped
1/2 onion chopped
1 cup frozen corn (if desired)
1-2 cup leftover carrots (or frozen mixed veggies)
Leftover gravy (or make some with a clubhouse mix)

Directions:
1. Brown the meat and then add the celery and onion until the meat is cooked. Add the vegetables and gravy, mix and pour into a 3 quart casserole dish.
2. Top with the mashed potatoes (you will want at least an inch or so on top of the meat mixture). Using a fork draw lines in the potatoes (this will allow them to crisp up while baking).
3. Bake at 350F for about 30 minutes.

Enjoy!

Reviews:
This turned out really well, and even using the clubhouse gravy (made with water) it wasn't too salty. It was also a great change after all the turkey!