Appetizers, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Protein packed, Tips and Tricks
This Stuffed Cabbage recipe is another recipe that I developed from my Versatile Bolognese recipe. These cabbage rolls were light but filling, complex and perfectly balanced so that you can taste every ingredient that is on your plate. I couldn’t be happier with...
Culinary School Jules, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Protein packed
The other day I posted a recipe for Bolognese with a promise of a Shepherd’s pie recipe to follow and here it is. This dish is so savory and rich but loaded with sweet veggies making it also light and crazy satisfying. It is the perfect comfort meal. The simple...
Culinary School Jules, Customizable Recipes, Dinners, Gluten free, Kid meals, Lunch, Nut free, Pantry Heroes, Protein packed, Stuffed Peppers, Tips and Tricks, Uncategorized
If you have ground meat in your freezer (or fresh!) This is a great Bolognese recipe, I started with Geoffrey Zakarian’s recipe @foodnetwork and modified to my taste/what I had on hand. This recipe can cover you for 4 meals. I plan on using 1/2 quart for 1 lb of ziti...
Customizable Recipes, Dinners, Gluten free, Lunch, Nut free, Pantry Heroes, Vegan, Vegetarian
When I was in grammar school in the 90s at St. Augustine School, the PTA made a family recipe book that I recently picked up to check out again. My dad had submitted this recipe which is very pantry staple heavy as is to be expected as he was inspired by a frequent...
Appetizers, Customizable Recipes, Dinners, Gluten free, Lunch, Nut free, Protein packed
This is the recipe that I use as a base for my sausage and peppers, which about 10 years ago I started with Rachel Ray’s version and although I always make it a little different it’s a very solid base I just changed some ratios and the method slightly. I...
Appetizers, Culinary School Jules, Customizable Recipes, Dinners, Lunch, Nut free
Two portions for most, one for some. Yield: 2 portionsIngredients: Pasta:00 Flour 500gSalt pinchEggs, whole 5 eachSquid ink 1oz. Shrimp:Shrimp (Extra Large 26-30), shelled and deveined 5-6 per person as entreeEVOO splashGarlic, crushed 2 eaBay leaf 1eaPimenton...
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