Thursday, December 18, 2014

Three Meat Bolognese Pasta

Tonight is an exciting night. For us it is the beginning of the holidays.  Mr. J has been running non-stop for the last several weeks. And although it helped a lot that I am no longer traveling as of this week it was still lonely and stressful with him being so busy.  So even though we both have to work tomorrow the fact that we are both home with no where to go makes everything seem so much better.

Because of all the hectic schedules we have barely eaten dinner together in the last month let alone made dinner. This pasta dish was a rare occasion a few weeks ago when pasta was one of the only things appealing to my taste buds. The fact that the recipe has 3 types of meat was appealing to Mr. J's.

As far as bolognese sauces this one comes together quickly.  No need to stand over the stove for hours in the afternoon. Plus it is not a huge quantity either.  We had two big servings for dinner and then enough for two lunch servings the next day. In my mind that is just the right amount of food. 

Three Meat Bolognese Pasta

by Emily Morris
Prep Time: 15 minutes
Cook Time: 30 minutes
Keywords: entree pasta pork ground beef Italian
Ingredients (serves 4)
  • 1 (3/4-ounce) slice French bread
  • 1/4 cup 1% low-fat milk
  • 2 teaspoons olive oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped carrot
  • 3 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons red wine vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground red pepper
  • 4 oz ground veal
  • 4 oz ground beef
  • 4 oz ground pork
  • 1 (14.5-ounce) can diced tomatoes
  • 4 cups hot cooked pasta (about 8 ounces uncooked)
  • 1/4 cup (1 ounce) shaved fresh Parmigiano-Reggiano cheese
Pulse bread in a food processor until coarse crumbs measure 1/2 cup. Combine crumbs and milk in a bowl.
Heat olive oil in a large skillet over medium-high heat. Add onion and carrot; sauté 8 minutes.
Add garlic and tomato paste; sauté for 1 minute, stirring constantly.
Add vinegar; cook for 30 seconds. Add oregano, salt, peppers, and beef; cook 7 minutes, stirring to crumble.
Stir in breadcrumb mixture and tomatoes; bring to a boil. Reduce heat, and simmer for 6 minutes, stirring occasionally.
Serve over pasta and top with cheese.
Powered by Recipage

Wednesday, December 17, 2014

Nesting and #WIAW

The last few weeks have been a dozy. I do best when both my feet are firmly planted on the ground. Unfortunately I had work trips planned months ago during a time when I was unaware of what was to come. Motion sickness is a very bad thing when you travel.  I had two flights two weeks in a row. Let's just say it did not go over well.  Come 24 hours later, I start to feel better but that pretty much is half the week when you take to flights.   

Luckily this week I was able to cancel my trip and I am not planning on doing any more travel till this little baby is born.

Not feeling well has lead me to really watch what I have been eating.  When I am not doing great I try to eat but crackers are about all I can handle. Once I feel better though I am able to handle a lot more. Not that I get too daring. Yesterday I woke up early and was hungry. Hello cereal at 5 am. 

My second breakfast came around 7:30 with a green smoothie. I have been adding more PB each more to make sure I get my protein in.  And yes, that is my belly sticking out over the counter.  Bumping into things with my belly is now the story of my life. 

Another snack came around 11 am with an apple. 

Followed by a 12:30 lunch of leftover frozen pizza. My second serving of greens for the day. I am counting this as a win.

Mr. J was out and I opted for an easy frozen mac and cheese dish. I think I eat mac and cheese most days of the week. With the exception of my green smoothie I think I eat like a two year old. Spicy food is completely out of the picture.  

I am wondering once my body realizes I am not traveling any more if I will be able to add a bit more variety to my diet. 

What is your favorite frozen meal?  What did you eat Wednesday?

Monday, December 15, 2014

Peppermint Oreo Chocolate Chip Cookies #fbcookieswap

Its that time of year again. One my my favorite things during the holidays right these years is the #fbcookieswap put on by Lindsay and Julie.  Each November they organize hundreds of bloggers in a great worldwide cookie exchange.  This year was a bit interesting for me trying to negotiate work travel, baby room updates, and nausea.  By some miracle though I managed to wrap up and mail three boxes of cookies before Thanksgiving. 

I always try out a new recipe for this exchange. Its great fun searching for a unique Christmas cookie that is hopefully universally pleasing.  The bad news is if it turns out amazing Mr. J has to watch with a growling stomach as I wrap up each and every one of those cookies for others. 

These cookies have all sorts of goodness in them. Mini chocolate chips, Peppermint JoJos (Trader Joe's version of Oreos) and candy canes. I cannot think of a more Christmas combination of sweet add ins.

After a few munches on the two extra cookies off these cookies went. 

Over the last few weeks I have gotten a few shipments of cookies as well. One even came all the way from Hawaii complete with toffee, macadamia brittle and coffee.  Funny enough, another package was filled with very similar cookies to the ones I made.  Mr. J got his cookies after all. Thank you to  Lindsay and Julie for putting this big event and to the marvelous bloggers who sent us cookies. 

Peppermint Oreo Chocolate Chip Cookies

by Emily Morris, Adapted by Inside Bru Crew Life
Prep Time: 15 minutes, plus 30 minute chi
Cook Time: 10-12 minutes
Ingredients (36 cookies)
  • 1 box white cake mix (15.25 oz.)
  • 1 stick butter, melted (8 Tbsp.)
  • 1 egg
  • 1/2 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 cup Oreo cookie chunks
  • 1 cup candy cane pieces
  • 1/2 cup mini chocolate chips
Combine the cake mix, melted butter, egg, and extracts in a bowl of a stand mixer. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined.

Remove bowl from stand mixer. By hand stir in the candy cane pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes.

Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter.

Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container.
Powered by Recipage

The Great Food Blogger Cookie Swap 2014

You might also like reading:

Related Posts Plugin for WordPress, Blogger...