I just realized I have not posted in about a month! I can’t believe how quickly time flies and also realize our days are so packed there hasn’t been time to sit and reflect.
Last night I hosted our first Supper Club/Cooking Class for teen gals. This idea has been on my heart for a VERY long time, but finding the time has been difficult. When this happens, we just need to put it on the calendar and it WILL happen!
All day yesterday as I was mentally preparing for last night the verse from Luke 12:48 kept coming to mind.
“Great gifts mean great responsibilities; greater gifts, greater responsibilities!” ~The Message
Honestly, some gifts seem so average, like food preparation, but if we take what we’re blessed with and use it for the Glory of God, that’s what we’re called to do. I have been given a love for cooking and feeding people and really feel like it’s a baton that needs to be passed to others. I also reminded the girls that they were receiving a gift and a time would come when they would use it. I really hope they bless their families or someone in need with a hot meal and a smile. Oh, how that would warm my heart!
Last night I taught them how to make Bolognese Sauce, Artisan Bread, and Caesar Salad with Homemade Dressing and Homemade Croutons.
I have a couple Bolognese recipes I like. One includes white wine as an ingredient. I cook a lot with wine, but since I was teaching a group of teens I went with the other option. Simplicity is key when teaching a group of newer cooks. It has fewer ingredients and no wine. The original recipe is from Real Simple.
This sauce is thick, hearty and SO TASTY! Since I rarely eat pasta, I enjoy it alone. The flavor is satisfying! It’s great for someone who either prefers a Paleo diet or low carb. AND I shared with the girls, this sauce includes vegetables and they wouldn’t even realize it. If you have a picky eater who claims to not like veggies, make this sauce. They’ll never know!
1 medium onion, finely chopped (~1/2 cup)
1-2 stalks celery, finely chopped (~1/2 cup)
1 carrot, finely chopped (~3/4 cup)
2 tablespoons olive oil
1 1/2 pounds ground beef
1 cup milk
1 6-ounce can tomato paste
6 14 oz. cans diced tomatoes (or 3- 28 oz. cans crushed tomatoes)
4 teaspoons kosher salt
1/2 teaspoon ground nutmeg
In a large skillet heat olive oil combine onion, celery, carrot and cook over medium heat, stirring frequently, until tender, about 10 minutes. Add the meat and cook, stirring frequently, until it loses its pink color.
Add the milk. Increase heat to hight and cook until the milk has evaporated.
Add tomato paste, diced tomatoes, salt and nutmeg. Stir well. Heat thoroughly.
** If preferred, transfer meat mixture to a slow cooker. Add tomato paste, diced tomatoes, salt and nutmeg. Cook on low for 6-8 hours or high for 4 hours.
Serve over rigatoni or other tube pasta OR over spaghetti squash.
The Artisan Bread recipe can be found here.
With some of the bread I made earlier in the day, we made homemade croutons. Once you make homemade croutons, you’ll wonder why you ever bought them. These are SO easy and so good!
Cut approximately 2 cups of bread into cubes about 1/2″-1″ in size. Place in a large bowl. In a separate small bowl combine 2-3 teaspoons olive oil, one garlic clove, minced and about 1/2 teaspoon kosher salt. Heat olive oil mixture for 20 seconds in microwave. Drizzle oil mixture over bread cubes. Toss gently to coat.
Place bread cubes in a single layer on a baking sheet and bake at 400 degrees for about 15 minutes or until lightly browned and dry.
Toss in Caesar Salad.
Homemade Caesar Dressing (Cooking Light)
1 large garlic clove, halved or minced
1/2 cup mayonnaise
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard
2 teaspoons white wine
Couple splashes Worcestershire sauce
1 teaspoon anchovy paste (or one anchovy)
1/4 teaspoon black pepper
Place all ingredients in a blender and blend until smooth. Cover and chill for at least 1 hour before serving.
I’m so grateful for this evening and GRATEFUL for the moms who helped clean up!
Looking forward to our next supper club.