Monday, 17 July 2017

Pasta in a Bolognese Meat Sauce

Pasta in a Bolognese Meat Sauce
Quantity : 2 servings
Preparation : 5 min Cooking : 15 min
450 calories/serving


160 gtortiglioni2 1/4 cups
2/3 cupBolognese Meat Sauce 
170 mL
2 tbsppasta cooking water30 mL
2 tspbutter, unsalted9 g
2 tbspParmesan cheese [optional]6 g
1 pinchsalt [optional]0.1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Cook the pasta.
  2. While the pasta is cooking, heat the meat sauce in a saucepan over low heat. Add the specified amount of pasta cooking water to dilute the sauce a bit, and warm up just a few minutes.
  3. Put the drained tortiglioni back into the pasta cooking pot, add the sauce and mix well. Sprinkle with Parmesan cheese if desired and serve in the warmed dishes.

Bolognese Meat Sauce
Quantity : 750 ml
Preparation : 30 min Cooking : 1 h


1onions, finely chopped200 g
1carrots, finely chopped100 g
2 clovesgarlic, finely chopped
1/2 stalkcelery, finely chopped35 g
1 slicebacon, finely chopped20 g
1/2 tbspbutter, unsalted7 g
1 tbspolive oil15 mL
360 gground beef, lean
1/3 cupmilk, partly skimmed, 2%85 mL
1/3 cupwhite wine85 mL
1 cupcanned tomatoes (diced)260 g
2 tsptomato paste10 mL
1 tspdried oregano1 g
1 pinchsalt [optional]0.1 g
ground pepper to taste [optional]

Before you start

A food processor would make chopping the vegetables easier.


  1. Finely chop the onion, carrot, garlic, celery, and bacon.
  2. Heat the oil and butter in a saucepan over medium heat. Add the vegetables and bacon, then cook until softened, 5-6 min, with some stirring. Add the meat, then salt and pepper to taste. Cook, stirring frequently and breaking up the meat with a spoon until it loses its pink colour and starts browning, about 7-8 min.
  3. Raise the heat to high, then add the milk. Cook, stirring frequently, until the liquid has evaporated, about 3 min. Add the wine, then cook, stirring frequently, until the wine has evaporated, about 3 min.
  4. Stir in the diced tomatoes, tomato paste, and oregano, then cover and simmer gently over low heat for at least 1 h. Stir occasionally and add some water as needed to prevent the sauce from becoming too dry. Season with additional salt and pepper. It is important to simmer all the ingredients until the sauce is thick and the beef very tender. (If you are using a pressure cooker, the cooking time is reduced to 15 min from the time it starts to spatter).


The sauce can be stored up to 1 week in the refrigerator or up to 2 months in the freezer.

Sunday, 16 July 2017

Rhubarb Compote

Rhubarb Compote
Rhubarb Compote
Quantity : 4 servings
Brining : 12 h Preparation : 10 min Cooking : 20 min
50 calories/serving


5 stalksrhubarb, cut into 1.5 cm pieces500 g
2 tbspsugar26 g
2 tbspwater30 mL

Before you start

This recipe calls for a minimum amount of sugar. Add more if you wish to compensate for rhubarb's intense tartness.


  1. Wash the stalks briefly. If necessary, the fibrous strings can be removed by pulling them as with celery. Cut them crosswise into approximately 1,5 cm pieces and place them in a bowl with the sugar. Chill for about 12 hours in the refrigerator.
  2. Transfer the rhubarb with all the juice into a saucepan. Pour in the water, cover, and cook over medium-low heat for about 20 min, with occasional stirring, until the rhubarb has softened completely.
  3. Let it cool down and serve it cold or at room temperature.


The compote can be kept up to 7 days in the refrigerator, or up to 3 months in the freezer.

Easy Ham with Pineapple

Easy Ham with Pineapple
Easy Ham with Pineapple
Quantity : 2 servings
Preparation : 10 min Cooking : 10 min
300 calories/serving


2 tbspbutter, unsalted28 g
2 slicessmoked ham260 g
2 slicescanned pineapple, with their juice70 g
1 tspcornstarch2 g
1 tsplemon juice, freshly squeezed1/4 lemon

Before you start

Put the serving plates in the oven at the lowest setting to keep the ham slices warm while making the sauce.


  1. Melt half of the butter in a pan. Add the ham slices then heat over low heat until they are golden-coloured, about 1-2 min per side. Set the ham slices aside on the warmed plates and keep warm in the oven.
  2. Add the remaining butter to the pan. Add the pineapple slices to the pan, then heat until they are golden-coloured, about 1-2 min per side. Arrange the pineapple slices on top of the ham then keep warm in the oven.
  3. Mix the cornstarch with the lemon juice in a small cup. Pour a few spoonfuls (about 2-3 tablespoons per serving) of the juice from the pineapple can into the pan. Add the cornstarch mixture, bring to a boil, then reduce a few minutes until a syrupy sauce consistency is obtained.
  4. Spoon the sauce over the ham then serve.

Tuesday, 4 July 2017

Strawberries with Lemon and Balsamic

Strawberries with Balsamic Vinegar

2 servings
Preparation 5 minutes
Standing 15 minutes
60 calories per serving (without ice cream)

2 cups strawberries (300 g)
2 tsp lemon juice (1/4 lemon)
1/2 tsp balsamic vinegar (2.5 ml)
1 tsp granulated sugar (4 g)

Hull the strawberries and halve them lengthwise.  Gently toss them in a bowl with the other ingredients.  Allow to stand 15 minutes.  Portion out into serving bowls.


Sunday, 2 July 2017

Stir-Fry Tofu with Vegetables

I only made a single serving of this recipe because I knew the minute dear hubby saw tofu he wouldn't touch it.  He was happy with his pb&j's.  This is one of the better stir-fry recipes I've tried.  Simple method, simple ingredients, really delicious.  I served it over rice and ate every bit.

Stir-Fry Tofu with Vegetables

Quantity : 1 serving
Preparation : 30 min Cooking : 15 min
260 calories/serving

100 g      firm regular tofu, diced 1/2 cup
1 tbsp    beer      15 mL
1/2 tbsp               soy sauce, low-sodium  8 mL
1/2 tsp  sesame seed oil                2.5 mL
1/2 clove              garlic, pressed  
1 1/4 tsp               gingerroot, grated           6 g
1/4         onions  50 g
1/2         zucchini                60 g
1/2         carrots  50 g
1/4 stalk               celery    16 g
2              button (white) mushrooms         28 g
1 tbsp    canola oil             15 mL
1/2         green onions/scallions, chopped             
salt [optional]   
ground pepper to taste [optional]           

Before you start
You will need a wok or frying pan.
Put the serving dish in the oven at the lowest setting to keep the vegetables warm while you cook the tofu.

Preheat the oven to the lowest setting temperature.
Pat-dry the tofu, then cut it into 2 cm cubes. Transfer the cubes to a shallow dish or bowl. In a small bowl, mix the beer, soy sauce, and sesame seed oil. Add half of the pressed garlic and half of the grated ginger. Mix well and pour this marinade over the tofu. Let rest at room temperature for about ½ hour. During this time, prepare and cook the vegetables.
Prepare the vegetables: press the remaining garlic; coarsely chop all the other vegetables into bite-size pieces.
Heat half of the canola oil in a skillet or wok over medium heat. Add the onion and sauté 2-3 min, taking care not to let it burn, then increase the heat to 'high'. Add the garlic and all the other vegetables, then season with salt and pepper to taste. Cook with occasional stirring until the vegetables are cooked but al dente 6-7 min. Cover and cook an additional 2-3 min, then remove the vegetables from the wok and set them aside on a plate in the oven.

Add the remaining canola oil to the wok over high heat. Drain the tofu cubes, reserving the marinade, then add the cubes to the wok and sauté about 5 min, with occasional stirring, until they are golden-brown. Pour in the reserved marinade and put the vegetables back into the wok. Add the remaining grated ginger and cook a few more minutes, with stirring. Adjust the seasoning. Sprinkle with the chopped scallions and serve.