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Recipes
Spaghetti Sauce - Pioneer Woman
By ruthg
IMPORTANT: This recipe can easily be halved! I just like to make a ton so I can freeze it
- 5 pounds Ground Beef (I Used Ground Round)
- 3 Tablespoons Olive Oil
- 2 whole Large Yellow Onions, Diced
- 2 whole Green Bell Pepper, Seeded And Diced
- 6 cloves Garlic, Minced
- 1 cup White Wine (or Low Sodium Beef Broth If You Prefer)
- 2 cans 28 Ounce Crushed Tomatoes
- 1 can (14 Oz. Size) Crushed Tomatoes
- 1 can (small, 4-ounce) Tomato Paste
- 1 jar Good Storebought Marinara Sauce (can Use Another Jar If You Like The Sauce To Be More Saucy Than Meaty)
- 1 teaspoon Ground Oregano
- 1 teaspoon Ground Thyme
- 4 whole Bay Leaves
- 2 Tablespoons Sugar
- 2 teaspoons Kosher Salt
- 1/2 teaspoon Crushed Red Pepper (optional)
- 1/4 cup Finely Minced Fresh Parsley (or 3 Tablespoons Parsley Flakes), More To Taste
- 1 whole Rind From One Wedge Parmesan (optional)
- 1/2 cup Grated Parmesan Cheese (optional)
- 2 pounds Spaghetti, Cooked Al Dente And Tossed With Olive Oil
- Extra Minced Parsley, For Serving
- Extra Parmesan Cheese, For Serving
Kale Frittata
By ruthg
Instructions Preheat broiler
- 8 large organic eggs
- 3 tablespoons freshly grated Pecorino Romano or Parmesan cheese, divided
- 1/4 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- 1 bunch organic Kale or Red chard (about 10 ounces), stems and center ribs cut away, leaves coarsely chopped
- 2 ounces pepperoni or thinly sliced Italian spicy salami, cut into 1/2-inch pieces (about 2/3 cup)
- 1 garlic clove, minced
Fresh and Juicy Veggie Burgers
By ruthg
Preheat the oven to 375°
- 1 head of garlic, halved horizontally
- 2 tablespoons extra-virgin olive oil, plus more for drizzling and brushing
- 1/4 cup thinly sliced asparagus
- 1/3 cup fregola
- One 15-ounce can chickpeas, drained
- 1/4 cup chopped marinated artichokes
- 2 tablespoons chopped pitted Gaeta olives
- 2 tablespoons chopped scallions
- 2 tablespoons full-fat plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped basil
- 1 teaspoon chopped mint
- 1 teaspoon chopped parsley
- 2 1/4 cups cooked red or white quinoa
- Salt
- Freshly ground pepper
- 8 slices of scamorza cheese
- 8 burger buns, toasted
- Sun-dried-tomato spread, marinated mushrooms and sliced fresh tomatoes, for serving
Corn Pudding with Mushrooms and Ham
By ruthg
Recipes & Menus | recipes Corn Pudding with Mushrooms and Ham Because overcooking can cause this comforting pu...
- 3 tablespoons unsalted butter, divided, plus more for pan
- 1 cup finely grated Parmesan or Dry Monterey Jack, divided
- 2 cups mushrooms, such as chanterelles, torn or cut into small pieces
- Kosher salt, freshly ground pepper
- 4 –5 ears of corn, husked
- 1 tablespoon vegetable oil
- 1 1/2 cups finely chopped onion
- 2 tablespoons all-purpose flour
- 2/3 cup heavy cream
- 2/3 cup whole milk
- 3 ounces very thinly sliced country ham or prosciutto, chopped
- 3 large eggs, beaten to blend
Michael Symon's Turkey Cutlets with Sun-Dried Tomatoes and Shitakes
By ruthg
step 1 ingredients instructions Preheat two saute pans over medium-high heat
- 5 turkey cutlets pounded thin
- 1 cup sliced sun-dried tomatoes
- 2 cups sliced shitake mushrooms
- 1 sliced shallot
- 1 cup Madeira wine
- 1/2 cup chopped parsley
- 6 tablespoons olive oil (divided)
- 2 tablespoons butter
- flour (for dredging)
- salt and freshly cracked pepper
Asparagus and Mushroom Tarts
By ruthg
epicurious
- 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
- 1/4 cup (1/2 stick) unsalted butter
- 12 ounces fresh shiitake mushrooms, stemmed, caps cut into 1/4-inch-wide strips
- 1 teaspoon coarse kosher salt, divided
- 1/2 teaspoon coarsely ground black pepper, divided
- 1 pound slender asparagus spears, trimmed, cut on diagonal into 1-inch pieces
- 1 1/2 teaspoons chopped fresh thyme
- 1 1/2 teaspoons finely grated lemon peel
- 1/2 cup crème fraîche*
- 1/2 cup (packed) coarsely grated Gruyère cheese (about 2 ounces)
- Fresh thyme sprigs (for garnish)
Grilled Flat Iron Steak with Charred Tomato Relish
By ruthg
This smoky relish is delicious on just about anything you grill; from fish to chicken, or even thick slices of coun...
- 6 medium-size plum or campari tomatoes, halved lengthwise
- 3 tablespoons olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 1/4 teaspoons black pepper, divided
- 1 1/2 pounds flat iron steak
- 1/4 cup firmly packed fresh flat-leaf parsley leaves, coarsely chopped
- 1 tablespoon red wine vinegar
- 1 garlic clove, finely chopped
- 1 teaspoon granulated sugar
- 1/4 teaspoon crushed red pepper
Barbecued Chicken
By ruthg
Avoid rookie mistakes when it comes to barbecuing
- 2 tablespoons vegetable oil
- 1/4 cup tomato paste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup apple cider vinegar
- 1/2 cup fresh orange juice
- 1/3 cup light brown sugar
- 1/3 cup mild-flavored (light) molasses
- 2 tablespoons Worcestershire sauce
- 2 teaspoons mustard powder
- Kosher salt
Tomato Salad with Shallot Vinaigrette, Capers, and Basil
By ruthg
Recipes & Menus | recipes Tomato Salad with Shallot Vinaigrette, Capers, and Basil A salad this simple require...
- 3 tablespoons minced shallots
- 3 tablespoons red wine vinegar
- 1/2 teaspoon kosher salt plus more
- 1/2 teaspoon sugar
- 1/2 cup extra-virgin olive oil
- 5 large ripe beefsteak or heirloom tomatoes, cut into 1/2-inch slices
- 2 tablespoons rinsed salt-packed capers
- Freshly ground black pepper
- 10 fresh medium basil leaves, torn into approximately 1/2-inch pieces
Roasted Parmesan Potatoes
By ruthg
Makes 4 cups Per Cup:271 calories; 38% calories from fat; 11g total fat; 33g carb; 741mg sodium; 3g fiber; 10g prot
- Combine and Roast:
- 2 Tbsp olive oil
- 1 tsp kosher salt
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1 1/2 pounds russet potatoes, peeled, cut into 1" cubes
- Toss with:
- 1/2 cup Parmesan, grated
- 1/4 cup snipped fresh chives
- Salt and pepper to taste