In Need of Comfort Food to Help Heal my Heavy Heart……………..

Thank you Allan for my note of encouragement this morning after the disappointing referendum results last night and for my heart shape meat loaf tonight. At least I know in my husband’s eyes I am his equal in every way.  Choose love and you win………………..Try and complete one selfless act each day even if you just smile at a complete stranger.  It has an affect, I promise you!
 
We may have taken a step backwards but I have to believe that we can and must move on from this and focus on getting this country progressing in the right direction and get behind supporting those that are willing and able to see the bigger, brighter picture for the next generation and beyond.
 
Forward, Upward, Onward, Together……. 
  • The Heart

    Ground turkey
    Eggs
    Bread crumbs
    Fresh herbs, such as parsley, thyme or basil
    A dollop of ketchup and tomato paste
    Shredded carrots and chopped celery
    Chopped yellow onion
    Mushrooms
    Salt and pepper
    Teaspoon or two of worcestershire sauce

  • and Soul.....

    We could not think of a more comforting meal than a hearty meat loaf to end the day and opted for ground turkey to try and keep it healthy!

    Desperately in search of a healthy MIND and BODY!!!

    Bake at 350 degrees for 1 hour.

    Serve with any type of steamed mixed fresh vegetables, add nuts for texture and to help boost your positivity! It is a proven fact that eating nuts helps your heart.

Layers of Love AKA... A Labor of Love

When my friend Jenny offered to come and show us how an Italian girl loves you up, I could not resist!

What we ended up with was laughs, amazing food and a very FULL BELLY!!!

One of our favorite ways to show and give love is to spend an afternoon or evening in the kitchen surrounded by the warmth of the oven and the warmth of our friends and family.

Make a meal and a make memory…………………

  • The Layers

    2 white- 2 red
    1 Dozen Eggs
    3 pints of cottage cheese small curd
    4 quarts ricotta
    4 Philly cream cheese (whipped)
    1 package of garlic cloves (4-5)
    4 big cans of whole tomatoes
    3 jars of tomato sauce like 5 brothers or Paul Newman
    4 jars of Alfredo sauce with mushrooms
    I pack of basil
    4 packages of Italian sausage
    4 lbs. of ground beef
    2 Grilled chicken breast or roasted chickens
    4 package of frozen chopped broccoli
    7 packages of Kraft mozzarella cheese
    2 lbs. of fresh mozzarella
    Onions & oregano

  • The Love....AMORE

    It is all about layering, That is why it is a Labor, lots of layers!!!

    We did two kinds of lasagna to cater to everyone's taste. An Alfredo with chicken and broccoli and a Red sauce with beef and sausage.

    Cook your meats and and shred your cooked chicken. Sweat down onions and garlic and have plenty of shredded cheese on hand, then prepare your assembly line.

  • The Finished Product

    Sauce first, then pasta, ricotta mixture, then meats. Add the shredded cheese then REPEAT until all the sauce and meats are gone.

    The ricotta mixture consists of ricotta cheese, whipped Philly cream cheese, pepper, oregano, garlic powder.

    TIP.... you do not need to cook the lasagna sheets you can just layer them uncooked and they will cook perfectly in the oven with the sauce.


BOEUF......It's whats for dinner!

I believe Julia Child was the first to bring classical French cuisine to the table of the American Family, or in this case our little Bahamian Family.  Today we shall attempt to create the over the top beef dish, Boeuf Bourguignon.
 
However, since we are certainly not the experts on French classics we went to the next best option, an American who lived in France and wrote a cook book of her own called, Barefoot in Paris.  "Easy French Food You Can Make at Home".................Oh Ina how I love thee.
 
Thank you Dee, Box, Jess and Luca for the book and inspiration for this Blog! You are true classics!
 
  • What you need.....

    1 tablespoon good olive oil
    8 ounces applewood smoked bacon, diced
    2 1/2 pounds beef cut into 1-inch cubes
    Kosher salt
    Freshly ground black pepper
    1 pound carrots, sliced diagonally into 1-inch chunks
    2 yellow onions, sliced
    2 teaspoons chopped garlic (2 cloves)
    1/2 cup Cognac
    1 (750 ml.) bottle good red wine (Burgundy best but we only had Merlot)
    1 can (2 cups) beef broth
    1 tablespoon tomato paste
    1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
    4 tablespoons unsalted butter at room temperature, divided
    3 tablespoons all-purpose flour
    1 pound small whole onions(frozen or jarred will work)
    1 pound fresh mushrooms stems discarded, caps thickly sliced

  • Grab a large pot!

    Using Ina's recipe we were able to cut the cooking time down to an hour and a half instead of the traditional three hours.

    The next day leftovers are even better so make sure you have extra crusty bread, noodles or potatoes on hand.

    We opted for creamy mashed whipped with mascarpone!

Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.
To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
Courtesy of INA G.....