Albondigas Soup

Ingredients

Albondigas (Meatballs)

• 1 lb Lean ground beef
• 1 Large egg
• ½ cup White onion finely diced
• ¼ cup Long grain white rice uncooked
• 3 Garlic cloves finely minced
• 2 tsp Salt plus more to taste
• 1 tsp Ground cumin
• 1 tsp Garlic powder
• ½ tsp Ground black pepper
• ½ tsp Dried oregano

Soup

• 48 oz. vegetable broth
• 15 oz. can crushed tomatoes undrained (I like San Marzano best)
• 3 Large carrots peeled and chopped into 1-inch pieces
• 3-4 potatoes about 1 pound, peeled and chopped into 1-inch pieces
• 2 Zucchini, cut into 1-inch pieces

Optional: freshly chopped cilantro and lime wedges

Instructions Breakdown:

1. Prepare the Meatballs:

   • Mix ground beef, egg, onion, rice, garlic, salt, cumin, garlic powder, pepper, and oregano in a large bowl.
   • Form the mixture into 2-inch balls and set aside on a plate.

2. Start the Soup:

   • In a large pot, combine the vegetable broth and crushed tomatoes, bringing the mixture to a boil over medium-high heat.

3. Cook the Meatballs:

   • Gently drop the meatballs into the boiling broth. Let them cook for 10 minutes to start firming up.

4. Add the Vegetables:

   • Add carrots, potatoes, and zucchini to the pot and cook for an additional 5 minutes.

5. Simmer:

   • Reduce the heat to medium-low. If needed, add extra water (2-3 cups) to ensure enough liquid. **
   • Simmer for another 10-15 minutes, until the vegetables are tender.

6. Serve:

   • Let the soup cool for 5 minutes before serving.
   • Optionally, garnish with freshly chopped cilantro and lime wedges for added freshness.

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**I add Better than Bullion Vegetable broth when the broth starts cooking down and I need to add more water.  This helps maintain the broth flavor. 1 tsp or less works well.

Pumpkin & Sausage Pasta

 Another pumpkin recipe.  I love fall cooking!

Ingredients

• 2 TBS olive or avacado oil
• 1 lb ground sausage (I like spicy)
• 3 cloves of garlic, minced
• 1 white onion, finely chopped
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 2 c vegetable broth
• 1 (15oz) can pumpkin purée
• 1/2 c heavy cream
• 1/2 tsp ground nutmeg
• salt and pepper
• 1 lb. mini (or regular) penne pasta


Directions

1. Brown the Sausage: Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil to the pan. Once hot, add the sausage and brown it until fully cooked. Transfer the sausage to a paper towel-lined plate to drain excess fat.

2. Sauté the Vegetables: Carefully drain the fat from the skillet and return the pan to the heat. Add the remaining tablespoon of olive oil, then add the minced garlic, red pepper, yellow pepper, garlic and onion. Sauté until the vegetables are tender, about 5-7 minutes.

3. Make the Sauce: Pour in the vegetable broth and add the pumpkin. Stir to combine, bringing the mixture to a bubble. Return the browned sausage to the pan, reduce the heat, and stir in the heavy cream.

4. Season the Sauce: Season the sauce with nutmeg, salt, and pepper to taste. Let it simmer for 5 to 10 minutes to thicken.

5. Cook the Pasta: While the sauce simmers, cook the pasta. Once done, drain the pasta.

6. Combine: Return the drained pasta to the pot. Pour the sausage and pumpkin sauce over the pasta and stir to combine.

7. Serve: Top with grated Parmesan cheese and enjoy!

Pumpkin Chili

 It's not a secret in my house that I love to cook with pumpkin.  However, I have some family members who think they don't like pumpkin (sorry if you're reading this and discovering this secret!)  This chili is a great way to incorporate my favorite squash and one that they all will eat!

Ingredients

• 1lb ground beef
• 1lb ground sausage (I like spicy but you can use mild)
• 1 green bell pepper, diced
• 1 white onion, diced
• 3 cloves of garlic, minced
• 1 (15oz.) can cannelini beans
• 2 (15oz.) cans pinto beans
• 1 can petite diced tomatoes with juice
• 1 can tomato paste
• 1 (15oz) can pumpkin puree
• 2 cups beef bone broth (bone broth adds the best flavor)
• 1 TBS ancho chili powder
• 1 TBS chipotle chili powder (you can use 2TBS regular, I just like this flavor combination)
• 1 tsp cumin
• 1 tsp salt (or to taste)
• 1 TBS oregano
• 1 bay leaf

Instructions

Instant Pot

1.  Sauté the Meat: Set your Instant Pot to the sauté function. Once it's hot, add the ground beef and sausage. Cook, stirring occasionally, until they are browned and nearly cooked through (they'll finish cooking later).

2.  Add Vegetables: Add chopped peppers, diced onion, and minced garlic to the pot. Sauté everything together until the vegetables are softened, about 5-7 minutes. After this, carefully drain off any excess grease to make your dish less greasy.

3.  Combine Remaining Ingredients: Stir in the remaining ingredients (like diced tomatoes, spices, etc.). Close the lid, set the valve to sealing, and cook on high pressure for 30-40 minutes, depending on your preference for tenderness. After the cooking time is up, carefully release the pressure.

4.  Finish Up: Before serving, make sure to remove the bay leaf (if you added one). Serve hot!

Slow Cooker

1.  Brown the Meat: In a medium skillet over medium heat, add the ground beef and sausage. Cook, breaking it apart, until it’s browned and almost cooked through (it will finish cooking in the slow cooker).

2.  Sauté Vegetables: Add the chopped peppers, diced onion, and minced garlic to the skillet. Cook until the vegetables are soft, about 5-7 minutes. Drain off any excess grease from the skillet.

3.  Prepare the Slow Cooker: For easier cleanup, line your slow cooker with a crockpot liner (optional). Add the browned meat and vegetable mixture to the slow cooker, along with all remaining ingredients. Stir well to combine.

4.  Cook: Cover the slow cooker and cook on low for 4 hours. 

5.  Serve: Before serving, remember to remove the bay leaf (if you added one).

Green Chili Stew

Fall is almost here in Houston.  Here is a family favorite recipe for a cool fall night. I like to serve this with warm, fresh tortillas.

• Ingredients

• 3 TBS olive oil

• 1 ½ pounds beef chuck, cut into 1-inch cubes

• 1 ½ pounds pork shoulder, cut into 1-inch chunks

• 1 green bell pepper, seeded and chopped

• 1 clove garlic, minced

• 2 (14.4 ounce) cans whole peeled tomatoes

• 1 (7 ounce) can chopped green chilies

• ⅓ c chopped fresh parsley

• ½ tsp white sugar

• ¼ tsp ground cloves

• ¼ tsp ground cumin

• 1 c dry red wine

• salt to taste

Directions

1. 1. Sauté the Meat:

      - Set your Instant Pot to the “Sauté” function and add olive oil.

      - Once the oil is hot, add the beef and pork. Brown the meat on all sides.

      - Use a slotted spoon to remove the browned meat and transfer it to a bowl. Set aside.

   2. Sauté the Vegetables:

      - In the same pot, add the bell pepper and garlic. Sauté until the vegetables are tender.

   3. Add Remaining Ingredients:

      - Stir in the tomatoes (breaking them up with a spoon), green chilies, parsley, sugar, clove, cumin, and red wine. Mix well.

      - Bring the mixture to a boil.  Return the browned beef and pork to the pot, along with any juices. Add the sautéed bell pepper and garlic.

      - Cover the Instant Pot and cook on high pressure for 40 minutes.

   5. Release Pressure:

      - After cooking, allow the Instant Pot to naturally depressurize for at least 5 minutes before performing a quick release.

   6. Serve and Enjoy:

      - Once the pressure has been released, carefully remove the lid. Stir and serve your delicious stew!
2. Stove top: Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat.

3. Combine the tomatoes, green chilies, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.

Tri Tip Marinade

 Ingredients

• 1/3 c soy sauce
• 1/4 c freshly squeezed lemon juice
• 1/2 c olive oil
• 1/4 c Worcestershire sauce
• 1 TBS minced garlic
• 2 tsp Italian seasoning
• 1 tsp black pepper
• 1/4 tsp salt
• 1 tsp onion powder
• 1 TBS brown sugar

Instructions

1. Combine all ingredients into a resealable gallon sized freezer bag.
2. Add the tri tip to marinade.  Marinate for 24 hours in the refrigerator
3. Grill the tri tip as desired

Tagliatelle Bolognese

 Ingredients

• 1lb tagliatelle pasta
• 1/3 lb pancetta
• 3/4 c beef bone broth
• 2 celery stalks, finely diced
• 1/2 cup Cabernet Sauvignon (or dry red wine of your choice)
• 1/2 lb ground sirloin (reduces fat and adds flavor)
• 1/2 lb ground pork
• 1 1/4 c. tomato passata
• 2 carrots, shredded
• 1/2 small onion, finally diced
• 1/2 heavy whipping cream

Directions

1. Prepare Pancetta: Chop the pancetta.
2. Sauté: Heat a pan with a drizzle of olive oil. Add the pancetta and cook until crispy.
3. Add Vegetables: Add the vegetables to the pan and cook until tender.
4. Add Meat: Add the beef and pork to the pan and sauté for 5 minutes.
5. Deglaze: Pour in 1/2 cup of wine and allow it to evaporate completely.
6. Add Sauce: Stir in the tomato passata and cook for a few minutes.
7. Cream and Broth: Add 1/2 cup of heavy whipping cream, then cover with broth and stir to combine.  Let the meat sauce simmer for 1 to 2 hours, adding more broth as needed 
8. Cook Pasta: Cook the tagliatelle in a pot of salted water for 3-4 minutes, or until al dente. Drain.

Serve: Toss with a generous amount of pasta sauce and serve with fresh garlic bread on the side.

Potato Soup

 

Ingredients

• 1 pound bacon, chopped
• 2 stalks celery, diced
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 potatoes, peeled and cubed
• 4 cups chicken stock, or enough to cover potatoes
• 3 tablespoons butter
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 1 teaspoon dried tarragon
• 3 teaspoons chopped fresh cilantro
• salt and freshly ground black pepper to taste

1. Cook Bacon: Place bacon in a Dutch oven and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 10 minutes. Drain bacon on paper towels and discard all but 1/4 cup of the bacon grease.
2. Sauté Vegetables: In the reserved bacon drippings, cook celery and onion until the onion is soft and translucent, about 5 minutes. Stir in garlic and cook for an additional 1 to 2 minutes.
3. Add Potatoes: Add cubed potatoes to the pan and toss to coat. Sauté for 3 to 4 minutes.
4. Simmer: Return the bacon to the pan and add enough chicken stock to just cover the potatoes. Cover and simmer until the potatoes are tender, 15 to 20 minutes
5. Make Roux:  Melt butter in a separate skillet over medium heat. Whisk in flour and cook, stirring constantly, for 1 to 2 minutes.
6. Add Cream and Herbs: Whisk in heavy cream, tarragon, and cilantro until well combined.
7. Thicken Cream Mixture: Bring the cream mixture to a boil, stirring constantly, until thickened, about 5 minutes.
8. Combine: Add the thickened cream mixture to the potato mixture and stir to combine.
9. Purée Soup: Transfer about 1/2 of the soup to a blender and purée until smooth. Return the puréed soup to the Dutch oven.

Adjust seasonings to taste, then serve hot

Cannoli Birthday Cake

I recently made an Italian inspired dinner for my daughter-in-laws' birthday and this cake was a major hit. Enjoy!

• 1 box yellow cake mix (I prefer Duncan Hines)
• 1 1/2 c. ricotta cheese, drained (this needs to be done overnight!)
• 16 oz. mascarpone cheese
• 1/2 c powdered sugar
• 3.4 oz instant vanilla pudding mix
• 1 tsp. vanilla extract (not imitation)
• 1 tsp. orange zest
• 1/2 tsp cinnamon
• 1/8 tsp salt
• 1 1/2 c milk (2% is best)
• 10 oz. mini chocolate chips

Instructions

1. Drain Ricotta: Drain your ricotta cheese for at least 4 hours or overnight until thick.
2. Bake Cake: Follow package directions to bake your cake in a 13x9 inch dish. Let it cool slightly, then poke holes in it with a drinking straw. Set aside to cool completely.
3. Prepare Topping: In a large bowl, beat ricotta and mascarpone together until combined. Mix in powdered sugar, dry pudding mix, vanilla, orange zest, cinnamon, and salt. Gradually add milk until just combined.
4. Assemble Cake: Spread 1/3 of the topping over the cooled cake, making sure it gets into the holes. Spread the remaining topping over the cake (you may have more than needed).
5. Add Chocolate Chips: Sprinkle mini chocolate chips over the top.
6. Chill: Cover and refrigerate for at least 2 hours, preferably overnight.
7. Serve: Cut and enjoy!