Inspiredbites' profile page
Recipes
Neopolitan Meatballs with Bolognese-Style Sauce
By inspiredbites
As I write this, I am enjoying a small dish of meatballs with sauce - no pasta, no extra cheese
- 1 pound 93% ground beef
- 1/3 cup bulgar wheat
- 2 cups bread (french - not a baguette), cut into cubes
- 2 eggs, lightly beaten
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon oil (for cooking the meatballs)
- Bolognese-Style Pasta Sauce (http://inspiredbites.blogspot.com/2008/08/bolognese-style-pasta-sauce.html)
Bolognese-Style Pasta Sauce
By inspiredbites
A few weeks ago I began watching Secrets of a Restaurant Chef on the network I love to hate, the Food Network
- 3 tablespoons extra virgin olive oil
- 2 cups onion, chopped
- 1 cup zucchini, chopped
- 5 cloves garlic, minced
- 1 1/2 teaspoons salt, divided
- 1 teaspoon freshly ground black pepper
- 2 (28 ounce) cans petite diced tomatoes
- 1 cup dry white wine
- 1 cup water
- 2 bay leaves
- 1 teaspoon red pepper flakes
- 1/4 teaspoon dried oregano
- 1/2 teaspoon dried basil
Roasted Parsnip Soup with Balsamic Syrup
By inspiredbites
I just love parsnips. I had my first ones just a few years ago
- 2 pounds parsnips, peeled and chopped into equal-sized pieces*
- 2 pears, peeled and cut into eighths
- 1 small yellow or white onion, peeled and cut into eighths
- 1/4 cup vegetable oil
- 1 teaspoon salt, divided
- 1/2 teaspoon freshly ground pepper
- 1 cup balsamic vinegar
- 4 cups reduced-sodium chicken broth or vegetable broth
- 2 1/4 cups low-fat milk
- * Eating well said to remove the fibrous, woody core of parsnips before using. But I didn't know what they were talking about. There were no woody cores in my parsnips.