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Sep. 20th, 2021
Cheesy Ground Beef Quesadillas
Sep. 20th, 2021 06:09 pmCheesy Ground Beef Quesadillas
https://ineskohl.info/cheesy-ground-beef-quesadillas/?fbclid=IwAR3oX7WjE0On6-c_qCG1tio09FCWKsKLEa4Ihkeyzx75HJc0e0iUVP2-bw4
Ingredients
1 lb Lean Ground beef
1 onion chopped
1 grated carrot
2 cloves of garlic, finely chopped
2 t fresh chili peppers, seeded and finely chopped
Or 1/4 t Tabasco sauce
2 t chili seasoning
1/4 t salt
2 chopped tomatoes
1/4 C chopped fresh cilantro or parsley
8 large white flour tortillas
1 1/4 C shredded mozzarella cheese.
Directions
In a large skillet over medium-heat heat, cook the ground beef breaking with a spoon, for about 5 min. or its lost the pink color. Degrease the pan.
Add onion, carrot, garlic, chili pepper, chili seasoning, and salt.
Cook over medium until onion is softened ~ 4 min.
Add tomatoes and cilantro and stir.
Spread about 1/2 C of the ground beef filling on 1/2 of each tortillas and sprinkle with cheese.
Fold in half over filling.
Place on baking sheet.
Bake at 400 degrees 10 minutes until crispy. One on the top rack, one on the bottom rack, switching baking sheets rack positions half way through the baking time.
Cut quesadillas into wedges.
https://ineskohl.info/cheesy-ground-beef-quesadillas/?fbclid=IwAR3oX7WjE0On6-c_qCG1tio09FCWKsKLEa4Ihkeyzx75HJc0e0iUVP2-bw4
Ingredients
1 lb Lean Ground beef
1 onion chopped
1 grated carrot
2 cloves of garlic, finely chopped
2 t fresh chili peppers, seeded and finely chopped
Or 1/4 t Tabasco sauce
2 t chili seasoning
1/4 t salt
2 chopped tomatoes
1/4 C chopped fresh cilantro or parsley
8 large white flour tortillas
1 1/4 C shredded mozzarella cheese.
Directions
In a large skillet over medium-heat heat, cook the ground beef breaking with a spoon, for about 5 min. or its lost the pink color. Degrease the pan.
Add onion, carrot, garlic, chili pepper, chili seasoning, and salt.
Cook over medium until onion is softened ~ 4 min.
Add tomatoes and cilantro and stir.
Spread about 1/2 C of the ground beef filling on 1/2 of each tortillas and sprinkle with cheese.
Fold in half over filling.
Place on baking sheet.
Bake at 400 degrees 10 minutes until crispy. One on the top rack, one on the bottom rack, switching baking sheets rack positions half way through the baking time.
Cut quesadillas into wedges.
Hamburger Soup
Sep. 20th, 2021 06:40 pmHamburger Soup
Easy, and simple to prepare. Could be a complete meal.
https://ineskohl.info/hamburger-soup/
Ingredients
Ground Beef
3/4 C chopped onions
3/4 C chopped fresh carrots
1 C chopped celery
2 C chicken broth or vegetable broth
3 pieces fresh tomatoes
Olive oil
salt
ground black pepper
Directions
Saute onion and add meat.
Add carrot
Cover the pan, once meat is cooking add, celery and stir.
Add rest of vegetables.
Blend with a little water; tomatoes, onion and garlic until it looks like pure. It will be thick.
Add blended sauce to the vegetables and meat.
Stir and cook on low heat for about 10 minutes.
Add broth.
Season with salt and pepper.
Cheese is optional.
Tomatoes in canned sauce or Tomatoe soup can be used.
If you wish to opt for a vegetable origin, add soy which is very nutritious and a complete legume.
Easy, and simple to prepare. Could be a complete meal.
https://ineskohl.info/hamburger-soup/
Ingredients
Ground Beef
3/4 C chopped onions
3/4 C chopped fresh carrots
1 C chopped celery
2 C chicken broth or vegetable broth
3 pieces fresh tomatoes
Olive oil
salt
ground black pepper
Directions
Saute onion and add meat.
Add carrot
Cover the pan, once meat is cooking add, celery and stir.
Add rest of vegetables.
Blend with a little water; tomatoes, onion and garlic until it looks like pure. It will be thick.
Add blended sauce to the vegetables and meat.
Stir and cook on low heat for about 10 minutes.
Add broth.
Season with salt and pepper.
Cheese is optional.
Tomatoes in canned sauce or Tomatoe soup can be used.
If you wish to opt for a vegetable origin, add soy which is very nutritious and a complete legume.
Chicken Stew
Sep. 20th, 2021 07:16 pm Chicken Stew
https://ineskohl.info/chicken-stew/
Quick and easy in 45 minutes
Ingredients
2 chicken thighs - quarter and remove skin
3 carrots - cut in strips
3 potatoes - cut in cubes
3 cloves of garlic
salt
pepper
parsley
nutmeg
onion powder
4 T ground oatmeal or flour for breading
2 glasses of water
1 glass of white wine
Directions
Mix 4 T of oatmeal flour, salt, pepper in a bag and add chicken.
Saute chicken with 3 cloves of garlic in oil.
Drain and add wine, parsley, nutmeg, onion powder, a little salt to the pot.
Add potatoes, carrots, water; and cover.
Cook 20 minutes.
https://ineskohl.info/chicken-stew/
Quick and easy in 45 minutes
Ingredients
2 chicken thighs - quarter and remove skin
3 carrots - cut in strips
3 potatoes - cut in cubes
3 cloves of garlic
salt
pepper
parsley
nutmeg
onion powder
4 T ground oatmeal or flour for breading
2 glasses of water
1 glass of white wine
Directions
Mix 4 T of oatmeal flour, salt, pepper in a bag and add chicken.
Saute chicken with 3 cloves of garlic in oil.
Drain and add wine, parsley, nutmeg, onion powder, a little salt to the pot.
Add potatoes, carrots, water; and cover.
Cook 20 minutes.
Slow Cooker Pot Roast
Sep. 20th, 2021 07:40 pmSlow Cooker Pot Roast
https://ineskohl.info/slow-cooker-pot-roast/
Sweet maple syrup chuck roast
Ingredients
2 T onion powder
1 t garlic powder
2 T Dijon mustard
1 T fresh chopped thyme
salt and pepper to taste
2 lb chuck roast, excess fat removed
1 T olive oil
3/4 C beef broth
1/3 C maple syrup
1 onion sliced in rings
4 Nantes carrots, cut into pieces
8 new potatoes
1/2 small rutabaga, cubed
Directions
Mix the onion powder, garlic powder, mustard, thyme. Season with salt and pepper.
Sear chuck roast in medium hot oil for 1 to 2 minutes on each side.
Transfer meat to plate and brush both sides with mustard mixture.
Place roast in slow cooker. Add broth, maple syrup, and vegetables.
Cover and cook 8 - 9 hours until meat flakes easily with a fork.
https://ineskohl.info/slow-cooker-pot-roast/
Sweet maple syrup chuck roast
Ingredients
2 T onion powder
1 t garlic powder
2 T Dijon mustard
1 T fresh chopped thyme
salt and pepper to taste
2 lb chuck roast, excess fat removed
1 T olive oil
3/4 C beef broth
1/3 C maple syrup
1 onion sliced in rings
4 Nantes carrots, cut into pieces
8 new potatoes
1/2 small rutabaga, cubed
Directions
Mix the onion powder, garlic powder, mustard, thyme. Season with salt and pepper.
Sear chuck roast in medium hot oil for 1 to 2 minutes on each side.
Transfer meat to plate and brush both sides with mustard mixture.
Place roast in slow cooker. Add broth, maple syrup, and vegetables.
Cover and cook 8 - 9 hours until meat flakes easily with a fork.
Cheeseburger Pasta Bake / Tomato Coulis
Sep. 20th, 2021 08:02 pmCheeseburger Pasta Bake
https://ineskohl.info/cheeseburger-pasta-bake/
Practical and inexpensive. Lightly spiced with mustard and catsup.
Ingredients
250 g small pipe rigate pasta
3 beef patties thawed ie ground beef - cut into pieces
2 bricks of 20 cl tomato coulis *
1 T mustard
1 T ketchup
1 onion, finely chopped
400 g water
1 chicken stock cube
70 g grated Cheddar or other cheese
drizzle of olive oil
Directions
Heat water in microwave for 2 minutes, add chicken stock cube.
Heat olive oil and saute onion 1 minute, stirring.
Add meat and cook 3 minutes stirring occasionally.
Add pasta, broth, tomato coulis, ketchup, and mustard. Mix well.
Cook until pasta is al dente.
Add cheese and stir until melted.
*How to Make Tomato Coulis
https://www.wikihow.com/Make-Tomato-Coulis
A thick sauce, coulis can also be used as a base for soups, a topping on a dip or as a starter flavor for other sauces. When used on its own, tomato coulis can be served hot or cold.
This recipe serves approximately 4.
Ingredients
4 tomatoes, peeled and chopped
1 garlic clove, peeled and chopped
1 tablespoon/15ml olive oil
1 tablespoon/15ml tomato puree
2 tablespoons/30ml fresh oregano, chopped
1 teaspoon/5ml soft brown sugar
Salt and pepper, freshly ground, to taste
Directions
Put all of the ingredients (except for the salt and pepper) into the food processor or blender.
Process or blend the ingredients until smooth.
Add salt and pepper to taste.
Use
Either pour the tomato coulis into a serving dish for diners to partake from or serve individually on plates alongside or over the food.
If you want hot coulis instead, place in a pan and heat gently to just before boiling. Then serve.
https://ineskohl.info/cheeseburger-pasta-bake/
Practical and inexpensive. Lightly spiced with mustard and catsup.
Ingredients
250 g small pipe rigate pasta
3 beef patties thawed ie ground beef - cut into pieces
2 bricks of 20 cl tomato coulis *
1 T mustard
1 T ketchup
1 onion, finely chopped
400 g water
1 chicken stock cube
70 g grated Cheddar or other cheese
drizzle of olive oil
Directions
Heat water in microwave for 2 minutes, add chicken stock cube.
Heat olive oil and saute onion 1 minute, stirring.
Add meat and cook 3 minutes stirring occasionally.
Add pasta, broth, tomato coulis, ketchup, and mustard. Mix well.
Cook until pasta is al dente.
Add cheese and stir until melted.
*How to Make Tomato Coulis
https://www.wikihow.com/Make-Tomato-Coulis
A thick sauce, coulis can also be used as a base for soups, a topping on a dip or as a starter flavor for other sauces. When used on its own, tomato coulis can be served hot or cold.
This recipe serves approximately 4.
Ingredients
4 tomatoes, peeled and chopped
1 garlic clove, peeled and chopped
1 tablespoon/15ml olive oil
1 tablespoon/15ml tomato puree
2 tablespoons/30ml fresh oregano, chopped
1 teaspoon/5ml soft brown sugar
Salt and pepper, freshly ground, to taste
Directions
Put all of the ingredients (except for the salt and pepper) into the food processor or blender.
Process or blend the ingredients until smooth.
Add salt and pepper to taste.
Use
Either pour the tomato coulis into a serving dish for diners to partake from or serve individually on plates alongside or over the food.
If you want hot coulis instead, place in a pan and heat gently to just before boiling. Then serve.
Tomato Paste
https://www.epicurious.com/ingredients/how-to-cook-with-tomato-paste-from-a-tube-caramelize-it-article
The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.
Here's a thing you should pretty much never do: squeeze a dollop of store-bought tomato paste directly into a bubbling broth (or sauce—or anywhere else for that matter). And that's because tomato paste straight out of the tube (or can) has a tart, mineral flavor that won't do your dish any good.
Instead, the secret to using tomato paste is to caramelize it—really caramelize it—before any liquid is added to the pot.
This doesn't mean that you need a second cooking vessel every time time you make tomato sauce. The method goes like this: sauté some onions, carrots, garlic, or other aromatics until they've softened and are almost as dark as you'd like them to be (they'll continue cooking with the paste).
Add any spices and sauté briefly to release their essential oils. Add tomato paste and continue cooking until the paste has changed from bright to brick red.
Deglaze with wine or whatever other liquid you're using.
A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference. Photo by Chelsie Craig
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Serves 4
Ingredients
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)
Directions
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium.
Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes.
Add vodka, scraping up brown bits; reduce heat to low.
3. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
4. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
5. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven.
Stir in ½ cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
6. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
https://www.epicurious.com/ingredients/how-to-cook-with-tomato-paste-from-a-tube-caramelize-it-article
The way to get the most out of this flavor-boosting ingredient is to brown it until deep maroon and concentrated.
Here's a thing you should pretty much never do: squeeze a dollop of store-bought tomato paste directly into a bubbling broth (or sauce—or anywhere else for that matter). And that's because tomato paste straight out of the tube (or can) has a tart, mineral flavor that won't do your dish any good.
Instead, the secret to using tomato paste is to caramelize it—really caramelize it—before any liquid is added to the pot.
This doesn't mean that you need a second cooking vessel every time time you make tomato sauce. The method goes like this: sauté some onions, carrots, garlic, or other aromatics until they've softened and are almost as dark as you'd like them to be (they'll continue cooking with the paste).
Add any spices and sauté briefly to release their essential oils. Add tomato paste and continue cooking until the paste has changed from bright to brick red.
Deglaze with wine or whatever other liquid you're using.
A full 1/2 cup of tomato paste is the base for Rigatoni With Easy Vodka Sauce. Deeply caramelizing the paste make all the difference. Photo by Chelsie Craig
Before you convince yourself there's no way that a little onion, tomato paste, and cream can come together in mere minutes to make one of the best homemade pasta sauces you've ever had, hear us out. Better yet, make this recipe for yourself. Just try and use double-concentrated tomato paste, which packs more flavor than the standard stuff.
Serves 4
Ingredients
Kosher salt
2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 medium onion, finely chopped
4 garlic cloves, smashed
1 (4.5-oz.) tube double-concentrated tomato paste
½ tsp. crushed red pepper flakes
2 oz. vodka
¾ cup heavy cream
1 lb. rigatoni
4 oz. Parmesan, finely grated
Basil leaves (for serving)
Directions
1. Bring a large pot of salted water to a boil.
2. Meanwhile, heat 2 Tbsp. oil in a large Dutch oven or other heavy pot over medium.
Cook onion and garlic, stirring constantly, just until onion is starting to brown around the edges, 5–7 minutes.
Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of pot, 5–7 minutes.
Add vodka, scraping up brown bits; reduce heat to low.
3. Using a heatproof measuring glass, scoop out about ¼ cup boiling water from pot and add heavy cream. Stirring constantly, gradually pour cream mixture into onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
4. Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup pasta cooking liquid.
5. Return Dutch oven to low heat. Using a slotted spoon, transfer pasta to Dutch oven.
Stir in ½ cup pasta cooking liquid, then gradually add half of Parmesan, stirring constantly to melt. Pasta should be coated with a smooth, glossy sauce. Season with salt; add more pasta cooking liquid if sauce is too thick.
6. Divide pasta among bowls. Top with basil and remaining Parmesan and drizzle with a little oil.
Grandma's Chocolate Pie/ Cocoa Cream Pie
Sep. 20th, 2021 09:19 pm
https://ineskohl.info/grannys-cocoa-cream-pie/?fbclid=IwAR0B948GWa0a9RhnAxI4yQFatV4XZAIAqzzMVz7lmF7ArAQZkf7lIf26-sw
Crispy shortbread dough and delicious chocolate cream. 6- 8 servings
Ingredients
Shortbread Dough
80g sugar
sachet of vanilla sugar ----- beat it together to get a foamy mixture
2 egg yolks
1 pinch salt
200 g flour -------add to egg mixture. Stirring first and then with fingers, breaking it into fine grains
125 g butter ------gather flour mixture and work in butter. Knead quickly. Don't overwork.
--------------------gather into a ball, wrap in plastic wrap and refrigerate 30 minutes.
Preheat oven 200 F
Form it in pan into a pie crust
Prick the bottom and cover with parchment paper. Add weights (dried beans)
Bake 10 - 15 minutes
Remove weights and take out paper. Bake additional 5 minutes.
Chocolate Cream
2 C milk -------Heat together. At first broth remove from heat.
1 t vanilla
1 C cocoa ---- add and stir in (or 225 g pastry chocolate in place of these + 30 g of butter))
1/4 C cornstarch
1 1/2 C sugar
1/4 t salt
3 egg yolks ----- stir in and mix well. Pour into crust
Let cool before serving