Archive for Meat

Nami-Nami’s Buckwheat Kasha with Mince (Tatrapuder hakklihaga)

250 g minced meat (8.8 ounces; about 1 cup)
1 small onion, peeled and chopped
2 carrots, peeled and coarsely grated
400 g buckwheat groats (14 ounces; about 1 pound)
oil for frying
1 litre of water, boiling (34 ounces; about a quart)
freshly ground black pepper

Heat the oil on a frying pan over high heat, add the minced meat and brown, stirring every now and then. Reduce the heat to moderate, add the carrot and onions, season with salt and pepper and cook for 5 minutes to slighly soften the onions.

Heat some oil in a large heavy saucepan, add the buckwheat groats and toast them for about 5 minutes, stirring to coat and toast evenly. Add the fried meat and onion mixture to the buckwheat groats, give it a stir and pour over the boiling water.

Cover the saucepan and simmer on a low heat for 30-40 minutes, until buckwheat groats are soft. Serve hot with sliced pickled cucumbers and cold horseradish and sour cream sauce*.

* To make the cold horseradish sauce grate some fresh horseradish, add enough sour cream to achieve the consistency and potency you like and season with salt.

LEFTOVERS? No worries – simply heat the cold buckwheat kasha in some oil or butter on the following day.

Nami-Nami’s Buckwheat Kasha with Mince


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Heston Blumenthal’s Pea and pancetta spaghetti

”This simple pasta dish is similar to carbonara but with the added freshness of chilli and peas. Frozen peas are actually sweeter and tastier than fresh peas because they are frozen within minutes of being picked. If you are cooking for the family, you can leave the chilli out.”

5 tbsp olive oil
2 medium onions, finely chopped
2 cloves garlic
1–2 fresh red chillies (about 1–2 tsp), de-veined, deseeded, finely chopped
10 oz pancetta, cubed
1 lb spaghetti
6 medium egg yolks
4 oz freshly grated Parmigiano Reggiano
9 oz frozen peas
½ tsp freshly ground black pepper

1. Fill a large saucepan with water, cover with a lid and place over a medium-high heat to bring to the boil.
2. While the water heats up, put the olive oil, onion, garlic and chilli into a large frying pan and place it over a low to medium heat for 5 minutes, then add the pancetta. Cook for a further 5 minutes.
3. Once the water comes to the boil, add the spaghetti and set a timer for 10 minutes. Stir the spaghetti every few minutes to prevent it from sticking together.
4. With 3 minutes left before the spaghetti is cooked, whisk together the egg yolks, Parmigiano Reggiano and a ladle of the spaghetti cooking water.
5. With 1 minute to go before the pasta is cooked, take the pancetta and onions off the heat and add the frozen peas.
6. Strain the pasta and return it to the saucepan. Add the contents of the frying pan and mix together. Add the black pepper and the egg and cheese mixture and allow to sit for 2 minutes. Stir thoroughly to incorporate everything then serve with some grated Parmigiano Reggiano sprinkled on top. Serves 6.


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Real Simple’s BLT Pasta

Arugula’s peppery flavor goes well with the sweetly acidic tomatoes and the salty bacon. If you prefer something milder, try spinach instead.

1 pound rigatoni or penne
12 slices bacon
1 7-ounce package arugula
1 pint grape or cherry tomatoes, quartered
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Cook the pasta according to the package directions. Drain and rinse under cold water. Transfer to a large bowl.

Meanwhile, in a large skillet over medium heat, fry the bacon until crisp and transfer it to a paper towel-lined plate; set aside. Spoon all but 1 tablespoon of the bacon drippings into a small bowl; set aside. Return skillet to medium heat. Add the arugula and stir until it wilts, 30 to 60 seconds.

Transfer the arugula to the pasta. Return skillet to medium heat, add the tomatoes and 1/2 tablespoon of the reserved drippings, and cook for 2 minutes.

Transfer the tomatoes to the pasta and arugula and toss. If the pasta seems dry, add up to 1 1/2 more tablespoons of the reserved drippings. Crumble the bacon over the top, season with the salt and pepper, and toss again.


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Prize-Winning Meatloaf

“Developed in the Quaker® Kitchens in the 1950s, Prize-Winning Meatloaf remains one of our ‘most requested’ recipes. Using oats in place of bread crumbs gives this meatloaf a moist texture and adds a nutrition boost of B vitamins, protein, and fiber. Warm and deliciously hearty, this is a recipe your whole family will love!”

1-1/2 pounds lean ground beef
1 cup tomato juice or tomato sauce
3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
1 egg or 2 egg whites, lightly beaten
1/4 cup chopped onion
1/2 teaspoon salt (optional)
1/4 teaspoon black pepper

1.  Heat oven to 350°F. In large bowl, combine all ingredients, mixing lightly but thoroughly. Press into 8 x 4-inch loaf pan.
2.  Bake 1 hour to medium (160°F) doneness until not pink in center and juices show no pink color. Let stand 5 minutes; drain off any juices before slicing. Servings: 8

Variations: Customize meatloaf by adding one of the following to meatloaf ingredients:

  • 1/2 cup frozen (thawed) or canned (drained) corn
  • 1/2 cup chopped green or red bell pepper
  • One 2-1/2-ounce jar sliced mushrooms, drained
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley or cilantro
  • Sprinkle top of baked meatloaf with 1 cup shredded cheese. Return to oven for 3 minutes to melt cheese.
  • Spoon heated prepared spaghetti sauce, pizza sauce, barbecue sauce or salsa over each serving.


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Mom’s Stuffed Peppers (Ardei Implut in Rumania)

Six 5-inch sweet green peppers
Boiling water for blanching
1 pound chopped beef
1/4 cup uncooked white rice or 1/2 cup cooked rice or bread crumbs
1 medium yellow onion, grated
1 carrot, grated
1/2 teaspoon salt
Dash of pepper
3 eggs
Water to cover

1 cup tomato puree
1/2 cup water
3 tablespoons vinegar or lemon juice
3 tabelspoons brown sugar
1/8 teaspoon paprika
1/2 cup raisins (optional)

Cut away the stem end of the peppers and remove seeds. Blanch in boiling water and invert to drain while preparing the meat mixture for the filling.

Combine all ingredients except water. Mix thoroughly. Stuff peppers compactly and even with the top. Stand upright in a casserole and cover with water. Bake 45 minutes at 350 F. Remove cover and and increase heat to 400 F for 15 minutes.

Cook sauce on top of the stove, stirring continuously till thick, approximately 10 minutes over moderate heat. Add to the pepper in the casserole, turn off heat. The heat of the oven is sufficient to lightly brown the tops of the stuffed peppers and cook the sauce with the liquid in the casserole.

From Leah Leonard

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Tarah’s Spicy Sausage and Pepper Stew

Serves 9 – 1 cup each

  • 3/4 lb (12 oz) hot Italian sausage, cut into 1/2″ thick slices
  • 1 medium green pepper, chopped (about 1 cup)
  • 1 stalk celery, sliced
  • 2 tbsp flour
  • 1 can (14 oz) beef broth
  • 2 cans (14.5 oz each) diced tomatoes, undrained
  • 2 cans (15.5 oz each) kidney beans, drained, rinsed
  • Crackers
  1. Cook sausage, pepper and celery in large saucepan on medium-high heat 8 to 10 minutes or until sausage is no longer pink, stirring frequently; drain. 
  2. Add flour; cook and stir 1 minute.  Stir in broth, tomatoes with their liquid and beans.  Bring to boil; reduce heat to low.  Cover; simmer for 20 minutes, stirring occasionally. 
  3. Serve with crackers

Substitute: Prepare as directed, using your favorite variety of canned beans. 

Tarah Recipes

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Nigella Lawson’s Favorite Pastas #2: Pasta au Gratin

Pasta au Gratin
Time: 30 minutes

Butter for greasing baking dish
4 slices bacon, chopped
1/2 cup finely chopped onion
1/8 teaspoon red pepper flakes
1 3/8 cups (14 ounces) diced canned tomatoes
4 ounces small macaroni or other short pasta
1 tablespoon olive oil
1 garlic clove, minced
1/3 cup fresh soft breadcrumbs.

1. Place a baking sheet in oven, and heat oven to 450 degrees. Bring a large pot of lightly salted water to a boil. Butter a gratin dish 8 by 6 by 1 3/8 inches deep, and set aside.

2. Place a deep skillet over medium heat, and sauté bacon until it begins to release its fat. Add onion, and sauté until onion has softened, about 5 minutes. Add pepper flakes, tomatoes (with their liquid) and 1/4 cup water. Simmer for about 10 minutes.

3. While tomato mixture simmers, add macaroni to boiling water, and cook until tender with a bit of a bite. Meanwhile place a small skillet over medium heat. Add oil and garlic and sauté until garlic begins to color. Add breadcrumbs and stir until they have absorbed oil and are golden.

4. Drain cooked macaroni and add it to tomato sauce. Pour mixture into buttered gratin dish. Sprinkle breadcrumbs on top, and place on baking sheet in oven. Bake until sauce bubbles and top of gratin is browned, about 10 minutes. Serve hot.

Yield: 1 to 2 servings.

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