Fettuccine Bolognese

Ingredients

• 1 teaspoon olive oil
• 1 pound ground turkey
• 1 ounce prosciutto or smoked ham, chopped
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 small celery rib, chopped
• 2 garlic cloves, minced
• 1.5 teaspoons dried oregano
• 1 teaspoon dried basil
• 3/4 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon dried hot red pepper flakes
• 1 can (28 oz) peeled tomatoes
• 1 can (14.5 oz) diced tomatoes
• 1/2 cup red or white wine, or 1/2 cup chicken or vegetable broth
• cheese for topping
• fettuccine (or whatever other pasta)

Instructions

In a large saucepan, heat the oil and cook the turkey, prosciutto, onion, carrot, celery and garlic over medium-low heat, stirring often, until the turkey is white throughout and the vegetables are softened.  Drain off any accumulated fat.

Stir in the oregano, basil, thyme, salt and pepper flakes.  Add the canned tomatoes and the wine.  Bring to a simmer, then cook partially covered over medium-low heat for 30 minutes, stirring often.  Use the back of a spoon to break up the tomato pieces.

Serve over cooked fettuccine.  (This sauce can be refrigerated up to 3 days or frozen up to 3 months.)

Comments

Not sure if carrot and celery are really necessary; haven't seen those in other bolognese.  Was a little darker than I expected; maybe try a non-red-wine base next time to emulate other lighter bolognese I have had.  Maybe add more thyme.

Guacamole

Ingredients

• 2 avocados, mashed
• 1 small tomato, chopped
• 1 small onion, chopped
• 2 tablespoons cilantro, chopped
• 1 clove garlic, chopped
• 1 lime, squeezed
• Salt and pepper to taste
• Optional: Jalapeño peppers, Serrano peppers
• (Tortilla chips to serve with)

Instructions

(Duh) Combine everything.

Comments

The best way to mash avocados is probably to do it with a potato masher.  The avocado/other veggie ratio is pretty low (especially if using whole other veggies) so more avocados definitely don't hurt in that case.

Beef Chili

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 28 oz. can kidney beans
• 1 28 oz. can crushed tomatoes
• 1 teas. Chili powder
• (optional garnishes) cheddar cheese, red onion, sour cream

Instructions

• Brown ground beef, drain beef fat.  
• Remove from pan, and sauté onion in the pan.  
• When onion is translucent, add all ingredients together and simmer for 1/2 hour or so.  
• Add garnishes of cheddar cheese, red onion, sour cream to taste

Comments

A bit bland as is; much better with cheese.

Fudge

This recipe is taken from the back of the Kraft Jet-Puffed Marshmallow Creme package.

Ingredients

• 3 cups sugar
• 1.5 sticks butter
• 1 can (5 oz) evaporated milk
• 1.5 12 oz bags of semi-sweet chocolate chips
• 1 jar marshmallow creme
• 1 cup chopped walnuts
• 1 tsp vanilla 

Instructions

• Bring sugar, butter and evaporated milk to a full rolling boil in large saucepan on medium heat, stirring constantly.  Boil 4 min or until 234 degrees F on candy thermometer, stirring constantly.  Remove from heat.
• Add chocolate and marshmallow creme; stir until melted.  Stir in nuts and vanilla.
• Pour into pan and cool.

Comments

Evaporated milk cans seem to be way more than 5 oz.  Could probably use more walnuts.

Not vegan because of the egg whites in the marshmallow creme

French Toast

Used this recipe 

Ingredients

• 6 slices bread
• 2 eggs
• 2/3 cups milk
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• salt to taste
• 1 teaspoon vanilla extract
• Optional for serving: maple syrup, butter, fresh fruit

Instructions

(Duh) Mix all the non-bread ingredients up in a mixing bowl.  Then dip the bread slices into the mixture and cook both sides in a skillet.

Comments

Real maple syrup is better than the nasty imitation kind

Lentil Soup

Ingredients

• 1 onion, chopped
• 1 cup celery, chopped
• 2 cups carrots, chopped
• 1 pkg lentils (16 oz.), rinsed
• 1 Tbs. rosemary, dried
• Ham chunks, optional
• Salt and; pepper, about 1 tsp. each
• 10 cups water

Directions

• Sauté vegetables until soft.  
• Add water, salt and pepper. Bring to boil.  
• Add lentils and rosemary and bring back to gentle boil.  
• Lower heat after it comes to a boil, add ham, and cook about 1 hour, stirring occasionally.  

Comments

Goes well with green salad and good bread!

Spicy Chicken Soup

Makes 8 servings

Ingredients

8 cups water
4 boneless, skinless chicken breasts
1/2 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
2 tablespoons dried parsley
1 tablespoon onion powder
5 cubes chicken bullion
3 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
1 (16 oz) jar chunky salsa
2 (14.5 oz) cans peeled and diced tomatoes
1 (14.5 oz) can whole peeled tomatoes
1 (10.75 oz) can condensed tomato soup
3 tablespoons chili powder
1 (15 oz) can whole kernel corn, drained
2 (16 oz) cans chili beans, undrained
1 (8 oz) container sour cream
(tortilla chips to serve with)

Directions

In a large pot over medium heat, combine water, chicken, saly, pepper, garlic powder, parsley, onion powder and bouillon cubes.  Bring to a boil, then reduce heat and simmer 1 hour, or until chicken juices  run clear.  Remove chicken, reserve broth.  Shred chicken.

In a large pot over medium heat, cook onion and garlic in olive oil until slightly browned.  Stir in salsa, diced tomatoes, whole tomatoes, tomato soup, chili powder, corn, chili beans, sour cream, shredded chicken and 5 cups broth.  Simmer 30 minutes

Comments

I might leave out the whole tomatoes if I made it again; they're difficult to eat and there's plenty of tomato in there already.