Hi I'm Seán Reiser, this is my Personal Blog
“A person is what they think about all day long”
~Ralph Waldo Emerson
Sauce1 med. chopped onion 1 tbsp. olive oil 1 garlic clove, chopped 1 (28 oz.) can crushed Italian tomatoes 1 tsp. leaf basil, crumbled 1/2 tsp. leaf oregano 1/4 c. dry red or white wine
Chicken6 deboned chicken breasts pounded thin 3/4 c. dry Italian bread crumbs 1/2 c. grated Parmesan cheese 1/2 tsp. salt 1/4 tsp. pepper 2 egg 2 tbsp. Olive Oil 2 Cups Shredded Mozzarella
Setup the Chicken1. Whisk Egg in a shallow dish 2. Combine Breadcrumbs, Parmesan Cheese, Salt and Pepper 3. Dip Cutlets in egg then breadcrumb mixture 4. Refrigerate for 15-30 mins to firm up the crust While that's happening make the sauce..
Sauce5. Saute onion in olive oil in medium size heavy saucepan over medium heat until softened, about 3 minutes. 6. Add garlic; saute 1 minute more. 7. Stir in undrained tomatoes, basil, oregano, tomato paste and wine. 8. Bring to a boil. 9. Reduce heat slightly; simmer until thick, 15-20 minutes. Now back to the Chicken
Browning the Chicken10. In a heavy, oven safe skillet heat the olive oil 11. Brown the chicken cutlets until each side is brown and crisp, (about 2 to 3 mins on each side) 12. Pat cutlets dry with a paper towel.
Putting it together12. Preheat Oven to 375 degrees 13. Remove excess oil from skillet 14. Add 2 Cups of sauce to the skillet 15. Place cutlets in the pan. 16. Cover each with a little sauce, and mozzarella 17. Bake in the oven for 20-25 mins (until cheese is melted) 18. Serve with spaghetti, the remaining sauce and salad.
So, as best as I can measure, here's what I do to make my Chili. I cook this in bulk, it freezes well. A warning to the purists, in addition to there being no beans, it is thick with veggies, you should think of it as a spicy stew perhaps. There are a number of shortcuts where it comes to prep. At the end of the day I want to be able make something relatively healthy in bulk without too much effort .Bird's Eye makes a nice mix of Peppers and Onions called "Pepper Stir Fry" which I use to save some prep time. Also I'm using frozen veggies. There's no reason you can't substitute fresh veggies if you want to spend the prep time.
4-5 lbs chopped meat (I usually mix 50/50 beef and turkey, go all turkey for a healthier option)
2 28oz. Cans Crushed Tomatoes
4 14oz Cams Diced Tomatoes
3 14oz Bags Pepper Stir Fry
64oz assorted frozen veggies (I usually use Carrots and Corn but be bold and creative)
6 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
1 tablespoon minced onion
1 tablespoon minced garlic
How To Make It
1) In a Large Stockpot add the Tomatoes, Peppers, and Veggies and cook under medium heat covered.
2) Brown the Chopped Meat in a frying pan, seasoning it with the onion and garlic, drain.
3) Add the meat to the Stockpot with the remaining seasonings
4) Bring to a boil and allow to simmer for 1 hour, stirring occasionally.
The first time I made this I might halve the Chili powder and cumin and teste it after 30 mins of simmering and add if you think it needs more kick. Serve over Rice (or noodles) w/ cheese and sour cream. (Or with Tortilla chips.)
Variation 1 : The consistency should come out as a stoup (between a soup and a stew). If you want to thicken it up further, add 2 or 3 cups of slow cook rice (not minute rice) when the pot comes to a boil and have it cooks while things simmer. This will give you a stick to the ribs hearty winter meal. I'll often do this and package them in individual servings in the freezer for take to work meals.
Variation 2 : There is no reason why this actually requires meat. Drop the meat, Double the veggies, I think a squash or zucchini would work well. Be Bold! Share and Enjoy!
I know I haven't blogged in a while someday I'll get back to it.
This is my attempt to create a decent Ragù in a little over an hour. There are some short cuts, but for someone looking for a sauce recipe that's better then what comes out of a jar and is quicker then a full blown sunday gravy this is rather good. This is the first time I've attempted to measure everything as I go, but I hope it's enjoyable to you.
It serves 8-10.
It freezes well. I tend to put half in the fridge and the rest in 4 small containers in the freezer.
2 Lb. Chuck Chopped
1 lb. Ground Pork
1 Lb. Italian Sausage (Sweet or Hot depending on taste)
3 tbs. EVOO
1 Garlic Clove
1 Medium Sized Spanish onion or yellow onion
1 Green Pepper
1 Large Carrot
1 Celery Stalk
2 Cups Peas
1 Tbs Rosemary
1 Tbs Oregano
1 Tbs Basil
Salt and Fresh Ground Pepper to taste
4 16oz Cans Stewed Tomatoes
2 16oz Cans Tomato Sauce (Plain Tomato Sauce, Not Spaghetti Sauce)
How To Make it:
1) Dice the soffritto (Garlic, Onion, Green Pepper, Carrot and Celery). I prefer to leave it chunky but chop it as fine as you want. (Yes, I know that Green Pepper doesn't belong in a soffritto, blame it on my German / Irish ancestry)
2) Put a heavy pot on the stove, Add 2 tbs. of EVOO coating the bottom of the pot, heat over high-medium heat
3) Brown the sausage and remove. It's OK if the Sausage is not cooked all the way through yet. Slice the sausage.
4) Reduce pan to medium heat, add the rest of the EVOO
5) Add the soffritto stir for a couple of minutes until the onions begin to turn pale gold.
6) Return pan to medium-high heat.
7) Add and Brown the other meats.
8) Drain some of the grease.
9) Re-add sliced sausage to pot.
10) Sprinkle with Rosemary, Oregano & Basil & Salt and Pepper.
11) Add Peas.
12) Add Stewed Tomatoes & Tomato Sauce to Pot, Bring Mixture to a boil.
13) Lower heat and Simmer for an hour, stirring occasionally.
14) Sauce should be "thick" with meat and vegetables.
15) Serve over pasta. Share and Enjoy.
If you don't have a well stocked spice rack, I have found that about 4 Tbs. of Mrs. Dash Italian Medley is a good substitute.
Of course, if you have the time stewing your own tomatoes is preferable but the goal is to knock this out in under an hour and a half.
Be bold with vegetables. I've used snap peas, string beans, mushrooms, zucchini, summer squash.
For a healthier option replace the Beef, Pork and Sausage w/ ground turkey, chicken and turkey sausage.
Also veal, lamb and porkchops are options for the meat.