Category Archives: Make Ahead

Leftover Prime Rib Porcini Ragu

Beef, Main, Make Ahead, Recipes, ,

Leftover prime rib porcini ragu

What to do with the leftover prime rib?  Why not make the absolute best ragu?  This was absolutely delicious and a great way to not waste such expensive leftovers!  Enjoy!

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Leftover Prime Rib Porcini Ragu
Author: 
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 pound leftover prime rib, ground in a food processor or chopped fine
  • 1 cup water
  • 1 oz dried porcini mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 small onion, chopped fine
  • 1 small carrot, peeled, chopped fine
  • 2 garlic cloves, chopped fine
  • ½ cup red wine
  • 28 oz beef broth
  • 28 oz tomato puree or your favorite tomato sauce
  • 2 bay leaves
  • 1 teaspoon fennel seeds, crushed
Instructions
  1. Boil the cup of water in microwave and then add the porcini mushrooms. Let sit for 15 minutes.
  2. Strain the porcinis and chop fine, reserving the porcini liquid.
  3. Heat the olive oil in a dutch oven. Add the onions and cook for 5 minutes.
  4. Add the carrots and the garlic and season with salt and pepper. Cook for 10 minutes, stirring often.
  5. Add the prime rib, stir well and then add the red wine. Simmer for 5 minutes.
  6. Add the beef broth, reserved porcini liquid, tomatoes, bay leaves and fennel seed. Taste and adjust with salt and pepper as needed.
  7. Simmer for 90 minutes.
  8. This is great served with fresh pappardelle or fettuccuine pasta.
  9. Can be frozen up to 6 months.

 

Ratatouille

Healthy, Make Ahead, Recipes, Sides,

ratatouille

We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite.  The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see.  This really allowed the flavors to blend together.

When I got home I looked up a few recipes on line, there are so many.  A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me.  I just cooked the veggies in order so they would all be done at the same time.  The fresh basil at the end is great.  Add any other fresh herbs you have on hand.

Serve hot or at room temperature. This makes a really big batch.  You will have leftovers for lunch the next day.  Which is what I had today, and it was even better the next day!

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Ratatouille
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • Olive Oil
  • Large Vidalia onion, diced small
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp herbes de provence
  • Large eggplant, peeled, diced small
  • 4 Small zucchini, seeds removed, diced small
  • 1 Red pepper, diced small
  • 2 Cups finely chopped tomato
  • ½ cup chopped basil
Instructions
  1. In a hot large non stick pan add 2 Tbsp olive oil.
  2. Add the onions and cook at high heat for 5 minutes until they are starting to carmelize.
  3. Add the garlic & herbs de provence and cook for 1 minute. Season with salt and pepper.
  4. Add 1 Tbsp more olive oil. Add the eggplant and cook for 8 minutes until it is soft and starting to carmelize.
  5. Add the zucchini and red pepper. Season with salt and pepper and cook for 5 minutes.
  6. Add the tomatoes, taste for seasoning (you will likely need to add more) and cook for 5 minutes. Add a little more olive oil if it's starting to stick.
  7. Add the basil, cook for 1-2 minutes until it is wilted.

 

Chicken Enchiladas

Chicken, Healthy, Main, Make Ahead, Recipes, , , ,

chicken enchiladas

This recipe is an oldie but a goodie.  It is super easy to make and the sauce tastes really rich and creamy but it’s still light from just using low-fat cream cheese.   I will make this the day ahead when I know it will be a busy day and just pop it in the oven for a quick dinner.  Add a salad and you are good to go.  The leftovers are great too (if you have any) 🙂 Continue reading Chicken Enchiladas →