American Goulash Recipe

American Goulash

American Goulash

Ingredients

  • 1 tbsp olive oil
  • 1 medium yellow onions – minced
  • 1 green bell pepper – seeded and diced
  • 8 cloves garlic – minced
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp paprika – (optional)
  • 2 pounds ground beef
  • 1 tbsp Italian seasoning
  • 1 tbsp Worcestershire sauce – (or soy sauce)
  • 2 tbsp tomato paste
  • 2 (15 ounce) cans tomato sauce
  • 2 (15 ounce) cans diced tomatoes
  • 2 bay leaves
  • 2 cups beef broth – (or water)
  • 2 cups elbow macaroni – uncooked
  • 2 cups cheddar cheese – shredded

Instructions

  • Heat olive oil in a large stock pot or Dutch oven over medium-high heat. Add the onions and sauté for 5-6 minutes, or until starting to soften and turn translucent. Add the bell pepper and cook for 3-4 minutes, stirring often. Add the garlic and cook for 1 minute.
  • Reduce heat to medium and add the salt, pepper, and paprika to the mirepoix. Mix well.
  • Add the ground beef to the pot. Use a wooden spatula to break apart the ground meat into smaller pieces. Stir frequently and continue to cook until meat is browned.
  • Add the Italian seasoning, Worcestershire sauce, and tomato paste. Mix well to combine. Stir in the tomato sauce and diced tomatoes and bring to a simmer. Add the bay leaves, cover, and reduce heat to low. Simmer for 15-20 minutes, stirring occasionally to prevent burning.
  • Stir in the broth and elbow macaroni, cover, and simmer for approximately 15 minutes, or until noodles are cooked to al dente. Stir every couple of minutes to prevent the noodles from sticking to the bottom of the pot.
  • Remove from heat and stir in the shredded cheese. Garnish with fresh chopped parsley, if desired. Enjoy!
Source Author Jessica Randhawa

Authentic Basil Pesto Genovese

Authentic Basil Pesto Genovese

Authentic Basil Pesto Genovese

INGREDIENTS, serves 4

2 large bunches of basil, stalks trimmed

2 ice cubes (they will help preserve the vibrant green hue of the basil if you are using a food processor)

1 garlic clove, peeled (use more if you like it very pungent, but jeep in mind authentic pesto is not garlic loaded)

3/4 cup of extra-virgin olive oil

1/3 cup of pine nuts

1/4 cup of grated parmigiano

1/4 cup of freshly grated pecorino

sea salt to taste

1 medium potato, peeled and cut into small cubes

1 cup of green beans, trimmed and cut into three

320 gr  (11 oz) of dry spaghetti

HOW TO

1. If using a food processor: put the basil, garlic, nuts, cheese and ice cubes in the bowl of a food processor fitted with blades and blitz until smooth.  Slowly add in the oil in a stream and process with the rest of the ingredients until dense and well emulsified. Taste for salt and adjust accordingly.

2. If using a pestle and mortar, add basil, garlic pine nuts and a pinch of salt to the mortar. Start working with the pestle, pressing and rotating it until all the ingredients are nicely ground. Add the cheese and mix well. Slowly pour in the oil and mix well until well emulsified. Taste for salt and adjust accordingly. Set aside in the fridge until ready to use (it will keep, well covered in oil, for over a week). You can freeze pesto in glass jars with kids or plastic containers with lids.

3. Bring a large pot of salted water to the boil. Drop in your pasta along with the potato cubes. 4 minutes into cooking, add the beans. Cook your pasta and vegetables until nicely al dente. Drain, but be sure to reserve 3  or 4 tablespoon of pasta cooking liquor (aqua di cottura). Place the pasta, potato and beans onto a serving dish, pour over half of the pesto (freeze the rest or keep in the fridge covered in oil for a later day) and mix well. If too dry, add a little of the reserved cooking water.

Serve piping hot!

 

source : https://silviascucina.net/

Low-Carb Taco Salad Recipe

Low-Carb Taco Salad Recipe

Low-Carb Taco Salad Recipe

This low-carb taco salad recipe is healthy, easy to make, and it’s ready in less than 30 minutes. It’s packed with delicious southwest flavors!

 Course Salad
 Cuisine Tex-Mex
 Keyword Low-carb taco salad recipe
 Prep Time 15 minutes
 Cook Time 10 minutes
 Total Time 25 minutes
 Servings 4
 Calories 436 kcal
 Author Salt & Lavender

Ingredients

  • 1/2 tablespoon olive oil
  • 1 pound extra lean ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/4 medium red onion chopped
  • 1/2 cup Mexican shredded cheese blend
  • 1 avocado chopped
  • Handful little tomatoes halved
  • 1 small head romaine lettuce torn into bite-size pieces

Dressing:

  • 3/4 cup sour cream
  • 1 tablespoon adobo sauce (see note)
  • 1 teaspoon lime juice
  • Salt & pepper to taste

Instructions

  1. Add the olive oil, beef, and spices to a skillet over medium-high heat. Cook, using a spoon to break the meat up into smaller pieces (and stir often), for around 7 minutes or until it’s cooked through.
  2. Meanwhile, prep your other salad ingredients and add them to a large salad bowl.
  3. Add the dressing ingredients to a small bowl and whisk them together.
  4. Once the ground beef is cooked, sprinkle it over the salad. Add dressing and toss. Serve immediately.

source : https://www.saltandlavender.com/