This first recipe is easy. It's adapted from a cookbook called Hey Mom, I'll Start Dinner by Cherilyn Dahlsten. (Read our review!) I love spaghetti, so this was a recipe I was excited to try.
The second recipe is a lot of work and a lot of dishes. However, it is totally worth it.
Spaghetti Bolognese
Serves 8
Ingredients:
Bolognese sauce
Adapted from Hey Mom, I’ll Start Dinner by Cherilyn Dahlsten
2 ½ pounds ground beef
2 quarts (32 ounces) plain canned plum tomatoes (whole or crushed; one 33 oz. can will do)
2 jars prepared pasta sauce
1-2 tablespoons garlic powder (If you are a garlic-loving family like mine, aim closer to 2).
1 teaspoon salt
1 teaspoon pepper
1 teaspoon basil
1 teaspoon oregano
1 teaspoon onion powder
1. In a heavy Dutch Oven, brown ground beef. Cook until no longer pink.
2. Drain in a colander and rinse under hot water to remove excess grease. Set aside to drain.
3. Add tomatoes to the pot. (If you have whole tomatoes, crush them first.)
4. Add tomato sauce and spices. Stir to combine.
5. Return beef to the pan. Stir. Rinse colander.
6. Cover and simmer on medium-low heat while spaghetti cooks.
Spaghetti
1 pound gluten free spaghetti (we like Ancient Harvest quinoa/corn pasta)
1 Tablespoon olive oil
1 Tablespoon salt
1. Fill a large (stock) pot half way with water. Cover and bring to a boil over high heat.
2. Add olive oil and salt to the boiling water.
3. Add spaghetti and cook according to package directions.
4. Drain cooked spaghetti in colander. (Watch your face!)
5. Place a serving of spaghetti in a bowl and top with sauce.
Tiramisu
Ingredients:
Ladyfingers:
8 eggs separated
1 ⅓ cups white sugar
2 cups gluten free flour mix
1 teaspoon xanthan gum
1 teaspoon baking powder
1. Preheat oven to 425°F.
2. Line two baking sheets with parchment paper.
3. Beat egg whites until soft peaks form.
4. While still mixing, slowly add 4 tablespoons of sugar and continue to beat until whites are stiff.
5. In a separate bowl, beat egg yolks and remaining sugar until thick and very pale.
6. Mix together flour, xanthan, and baking powder in a third bowl.
7. Fold half of the egg whites into the egg yolk mixture to lighten it.
8. Fold flour mixture into mix.
9. Fold remaining egg whites into batter.
10. Transfer batter gently to a zip-top bag.
11. Snip the corner of the bag.
12. Pipe batter in approximately 3” strips onto the baking sheets. Leave about 1” between strips.
13. Bake 10 minutes or until very lightly browned.
14. Remove from oven and allow to cool for about ten minutes. Transfer to a cooling rack and let them cool completely.
Note: This makes more than you will need for the final tiramisu, so help yourself to one or two as a snack while you continue on.
Filling
2-8 ounce tubs Daiya cream cheese
½ c shortening
16 ounces powdered sugar
1 tablespoon vanilla extract
2 tablespoons coconut milk
1. Combine cream cheese, shortening, and powdered sugar on low until combined.
2. Add vanilla and milk. Beat on medium-high until smooth and spreadable.
Espresso syrup
1 cup strong coffee
1 cup granulated sugar
1. Combine on low heat until the sugar dissolves. Allow to cool
Tiramisu
24 ladyfingers
Prepared filling
Espresso syrup
¼ cup cocoa powder
9”x13” baking pan
1. Pour espresso into a shallow dish.
2. Dip ladyfingers in espresso. Allow ladyfingers to lightly soak up mixture.
3. Put a layer of soaked ladyfingers in the bottom of the pan.
4. Top with half of the prepared filling.
5. Heavily sift cocoa powder on top of filling.
6. Repeat with a second layer of ladyfingers, and filling. Top with a light dusting of cocoa powder.
7. You can serve it immediately, but it will be very soft and spoonable. For a sliceable dessert, refrigerate 2 or more hours until firm.
Mangia!
Other posts in this series:Real Men Make Quiche
Planning Meals
Food and Kitchen Safety
Mis en Place and other final prep
Country Dinner (Braised BBQ Ribs & Hot Fudge Sundae Cake recipes)
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the spaghetti dish sounds good
ReplyDeleteIt is! It's really simple, too!
ReplyDeleteWow - I know several people who will be so happy when I try out the Tiramisu recipe! Thanks for posting. Good job Luke! You can come cook at my house anytime!
ReplyDelete