Short Rib Ragu

If you haven't already noticed, I love pasta... every time I eat at a new restaurant and see something on the menu that sounds  and tastes awesome, I try to recreate it.  Besides, what sounds better than short rib ragu?! Not too much, in my opinion.

 Ingredients;
1 carrot, finely chopped
1 stalk of celery, finely chopped
1 onion, finely chopped
4 garlic cloves, minced or crushed
1 small package of dried porcini mushrooms
1 cup of hot water
3lbs of short ribs, boneless
1 tbsp of tomato paste
1 cup of red wine
64 oz can of tomato puree or crushed tomatoes
2 dried bay leaves
salt and pepper to taste

Chop the carrot, onion and celery.

 Sprinkle salt and pepper on the short ribs and let them sit until they are room temperature.

 Soak the dried mushrooms in hot water for 30 minutes.

 Place the short ribs in a hot pan and sear on all sides.

 Remove the short ribs and add the garlic into the pot for about 1-2 minutes.

Add the carrots, celery and onions into the pan and saute for 5 minutes.  Add 1 tablespoon of tomato paste.

 Add the red wine and cook the wine down until the alcohol has burned off.

 Add the tomato puree along with the bay leaves.

Add the short ribs into the sauce. Strain mushrooms and chop into small pieces.  Add the mushrooms to the sauce and let simmer for 1-2 hours.

 After 2 hours, remove the short ribs from the pot and shred the meat.

Add the shredded meat back into the sauce.

 Serve over pasta or you can make a lasagna with the ragu.  Either is delicious....

Thyme 2 Taste....

Butternut Squash Puree

Butternut squash is in season and I can't stop buying them.  I wanted a different side when I was making steaks the other night and thought this was a great choice. I also thought about how good it would be for Thanksgiving instead of mashed potatoes!  If you need a break from mashed potatoes, try this side dish as an alternative.

Ingredients;
1 butternut squash
1 tbsp butter
salt and pepper to taste
1/4 tsp honey
dash of nutmeg

Preheat the oven to 350 degrees.  Cut the squash in half, clean out the seeds and place on a roasting pan.  Rub the butter on the squash and place the remainder in the squash.  Sprinkle with salt and pepper.

 Roast until the squash is soft for about 40 minutes.  Scoop out the squash and place into the food processor

 Add the nutmeg and honey and blend in the food processor until it is smooth.

 Serve as a side or plate accordingly.

Thyme 2 taste....

Stuffed Peppers

Fall is here and the hearty recipes are out.... This is a quick meal you can make after a long day of work.

Ingredients;
3-4 peppers (any color - I prefer red)
1 cup rice, uncooked (you can always substitute quinoa)
1 lb ground beef
3 heads of garlic crushed
3 sprigs of thyme
1 sprig of rosemary
1/2 c of tomato sauce
additional 1 cup of tomato sauce
salt and pepper to taste

 Put 1 cup of rice to boil in a small pot.

 Cut the top of the core off of the pepper

 In a large skillet, saute one pound of ground beef on medium-high.

 Add garlic, thyme and rosemary.

 Add half a cup of tomato sauce to the pan and set aside.

 Mix the meat with the 1 cup of cooked rice.  Add salt and pepper to taste.

 Stuff the peppers and place into a medium pot. 

 Pour the 1 cup of sauce into the pot and turn the heat on low.  Cook for about 45 minutes.

Thyme 2 taste...

Spinach & Artichoke Dip

Football season is back and so are delicious recipes you need for snacks during the game.... I just made this on Sunday and it was great.  If you have ever had the spinach dip at Houston's/Hillstone, you will definitely like this Chicago style spinach artichoke dip.

1/3 cup half & half or heavy cream
1/2 cup sour cream
1/4 cup freshly grated parmesan cheese
1/3 cup freshly grated romano cheese
1 cup grated mozarella
2 garlic cloves, crushed
10 oz. package of frozen chopped spinach (thawed and drained VERY well)
1 6oz jar of artichokes

Preheat the oven to 350 degrees. Add the first 6 ingredients into a food processor and pulse until everything has been blended.

 

Add half of the artichokes and the spinach. Make sure to blot the spinach dry with paper towels to ensure that all of the water is gone.

 Pulse until fully incorporated. Add the last half of the artichokes and stir until incorporated.

 Spray a glass baking dish and add the dip into the baking dish.

Bake for about 20-25 minutes or until bubbling.  Serve with chips and salsa..
Thyme 2 taste.... enjoy the game!

Shrimp Scampi

Good friends of ours gave us some shrimp they brought back from Alaska.  It was some of the best shrimp I have ever seen.  I didn't want to over do it, so I made a basic shrimp scampi.  This is great to make for guests that are coming over for dinner or even on top of some rice for a main course.  I made it as an appetizer for dinner guests.

 
Ingredients;
12 shrimps, peeled and cleaned
2 Tbsp butter
5 cloves of garlic
1/4 cup wine
1 tbsp parsley, finely chopped
1-2 tsp lemon juice
salt & pepper to taste

 I use the white wine from whole foods that is about $4 a bottle.  It's fine for cooking!

 Sprinkle salt and pepper on the shrimp, place a butter in a pan on high heat.

 

Melt butter, add garlic and saute for about a minute or 2.  Do not burn the garlic.

 Add the shrimp.

 Add the wine and squeeze a little lemon juice in the pan.

 Let them simmer for a few minutes

 Add the chopped parsley.

 Don't overcook the shrimp.  The total cooking time should be between 6-8 minutes, depending on the size of the shrimp.  You're finished!

Thyme 2 Taste.... serve with lemon wedges.