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Recipes
Perfect Black Beans
By bridgetinma
The night before, soak the black beans in a large pot of water
- 1/2 pound dried black beans
- 1 medium onion, roughly chopped
- 3 fresh garlic cloves, pressed
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon ground cumin
- Pinch red pepper flakes
- 2 teaspoons sugar
- 2 tablespoons white wine vinegar
- Salt and freshly ground black pepper
- Chopped scallions, for garnish
Neelys Short Ribs
By bridgetinma
Preheat the oven to 350 degrees F
- 1/4 cup olive oil, divided
- 6 pounds beef short ribs
- Salt and freshly ground pepper
- 1 large onion, coarsely chopped
- 1 carrot, chopped
- 4 cloves garlic, chopped
- 2 celery ribs, chopped
- 1 tablespoon tomato paste
- 2 cups dry red wine
- 3 cups low-sodium chicken stock
- 1 (15-ounce) can diced tomatoes, in thick puree
- 3 thyme sprigs
- 1 bay leaf
- 1 orange, zested
- 1 tablespoon chopped parsley leaves, for garnish
Mashed Potato-Chicken Patties
By bridgetinma
Nutrition Facts Serving Size 118 g Amount Per Serving Calories 182 Calories from Fat 59 % Daily Value* Total Fat 6
- 1/4 cup all purpose flour
- salt and pepper (optional)
- 1 egg
- 1 cup cooled mashed potatoes
- 1 cup (about 4 ounces) cooked chicken breast, ground or finely chopped
- 1 tablespoon vegetable oil
Beef and Cannellini Bean Minestrone
By bridgetinma
Nutrition Facts Serving Size 347 g Amount Per Serving Calories 521 Calories from Fat 145 % Daily Value* Total Fat 1...
- 3 tablespoons olive oil
- 1 onion, finely diced
- 1 large carrot, peeled and diced into 1/4-inch pieces
- 1 rib celery, trimmed and diced into 1/4-inch pieces
- Kosher salt and freshly ground black pepper
- 8 ounces lean (8 percent fat) ground beef
- 3 garlic cloves, minced
- 1 tablespoon tomato paste
- 4 cups low-sodium beef broth
- 1 (28-ounce) can diced tomatoes
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 dried bay leaf
- 1/2 cup grated Parmesan
Ribollita
By bridgetinma
Nutrition Facts Serving Size 704 g Amount Per Serving Calories 526 Calories from Fat 91 % Daily Value* Total Fat 10
- 2 tablespoons olive oil
- 1 leek, white part only, thinly sliced OR 1 small onion, chopped
- 1 carrot, finely chopped
- 1 celery stalk, finely chopped
- 1/2 head Savoy cabbage, sliced thinly (optional if you can't find it)
- 6 cups reduced-sodium chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (15 ounce) can cannellini or small white beans, rinsed and drained
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups stale crusty sourdough, French, or Italian bread, cut into 1-inch pieces
- 1/4 cup fresh basil, coarsely chopped
Chili Mac
By bridgetinma
Line slow cooker with aluminum foil collar and coat with vegetable oil spray
- vegetable oil spray
- 1 slice high-quality white sandwich bread, torn into quarters
- 2 tablespoons milk
- 1 pound ground beef
- 3 tablespoons vegetable oil
- 2 onions, minced
- 1 red bell pepper, cut into 1/2 inch pieces
- 1/4 cup chili powder
- 6 garlic cloves, minced
- 4 teaspoons ground cumin
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 tablespoon brown sugar
- 1 pound elbow macaroni
- 2 1/2 cups water, plus extra hot water as needed
- 2 cups shredded Monterey Jack cheese (8 ounce)
Pasta Bolognese
By bridgetinma
Anne Burrell
- 1 large onion or 2 small, cut into 1-inch dice
- 2 large carrots, cut into 1/2-inch dice
- 3 ribs celery, cut into 1-inch dice
- 4 cloves garlic
- Extra-virgin olive oil, for the pan
- Kosher salt
- 3 pounds ground chuck, brisket or round or combination
- 2 cups tomato paste
- 3 cups hearty red wine
- Water
- 3 bay leaves
- 1 bunch thyme, tied in a bundle
- 1 pound spaghetti
- 1/2 cup grated Parmigiano-Reggiano
- High quality extra-virgin olive oil, for finishing
Tortellini with Spinach Walnut Pesto
By bridgetinma
Rachael Ray
- 4 ounces chopped walnuts
- 2 family size (18-ounce) packages, cheese or mushroom and cheese filled fresh tortellini (sold on dairy aisle of market)
- 1 cup chicken stock or broth
- 10 ounces (1 package) baby spinach, reserve a few leaves for garnish
- 2 cloves garlic
- 2/3 cup (a couple of handfuls) grated Parmigiano or Romano
- 1/4 teaspoon ground nutmeg or freshly grated
- 1/4 cup extra-virgin olive oil
- Salt and pepper
Turkey Breast and Gravy
By bridgetinma
Melt butter in 12-inch skillet over medium high heat
- 3 tablespoons butter
- 1 onion, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 6 garlic cloves, peeled and crushed
- 1/3 cup flour
- 2 cups low-sodium chicken broth
- 1 cup water
- 1/2 cup dry white wine
- 2 fresh thyme springs
- 2 bay leaves
- 1 (6 - 7 pound) whole bone-in skin-on turkey breast
- salt and pepper
Mini Meatball Soup
By bridgetinma
In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves
- 2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
- 2 carrots, peeled and chopped
- 2 ribs celery, chopped
- 1 medium onion, chopped
- 2 bay leaves, fresh or dried
- Salt and freshly ground black pepper
- 1 pound ground beef, pork and veal combined
- 1 egg, beaten
- 2 cloves garlic, minced
- 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
- 1/2 cup plain bread crumbs, a couple of handfuls
- 1/2 teaspoon freshly grated or ground nutmeg
- 6 cups chicken stock or broth
- 2 cups water
- 1 1/2 cups dried pasta, rings, broken fettuccini or ditalini
- 1 pound triple washed fresh spinach, coarsely chopped