Mushroom Ragu

  • 1 oz dried porcini mushrooms, rinsed well
  • 1 cup mushroom or chicken broth
  • 1 small onion, minced fine
  • ½ lb portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces (about 1 ½ cups)
  • 3 tbsp olive oil
  • 4 medium garlic cloves, peeled and sliced thin
  • 1 tbsp tomato paste
  • 2 tsp minced fresh rosemary leaves
  • 1 (14.5-ounce) can whole tomatoes, roughly crushed by hand
  1. Place porcini and broth in small bowl for at least 1 hour, up to overnight, to soften dried mushrooms. Lift mushrooms from broth with fork and finely chop. Strain broth through fine-mesh strainer lined with large coffee filter into medium bowl. Set aside mushrooms and broth.
  2. Heat 12-inch skillet over medium heat with olive oil; cook onions, stirring occasionally, until golden brown and softened, 7 to 10 minutes. Add portobellos, chopped porcini, olive oil, garlic, tomato paste, and rosemary; cook, stirring occasionally, until all liquid has evaporated and tomato paste starts to brown, 5 to 7 minutes. 
  3. Add reserved chicken broth, crushed tomatoes, and their juices; increase heat to high and bring to simmer. Reduce heat to medium-low and simmer until thickened, 10 to 20 minutes. Season with salt and pepper to taste.
  4. Serve with zucchini noodles or spaghetti, top with parmesan.

Lamb and Sweet Pepper Ragù

Could also be beef ragu, just swap out for ground beef and beef stock. Best served with rigatoni or thick spaghetti.

  • 1 lb. ground lamb
  • 3 bay leaves
  • 3 cloves garlic, minced
  • 1 onion, minced small
  • 1 tsp rosemary
  • 1 tsp oregano
  • ½ cup dry white wine
  • 1½ cups lamb stock
  • 28 oz. whole peeled tomatoes, crushed by hand, or diced tomatoes
  • 2 large red bell peppers, stemmed, seeded, quartered and sliced ¼″ thick
  1. Heat some olive oil in a 6-qt. saucepan over medium-high. Cook onion, garlic, rosemary, oregano, bay leaves, salt and pepper until softened, about 5 mins.
  2. Add lamb, stirring and breaking up meat into small pieces, until browned, 6–8 minutes. Stir in wine; cook until reduced by half, 2–3 minutes. 
  3. Add stock and tomatoes; bring to a simmer. Reduce heat to medium-low; cook, stirring occasionally, until sauce is slightly thickened, 35–40 minutes. Stir in peppers; cook until peppers are tender but not falling apart, 4–6 minutes. Discard bay leaves.
  4. Using tongs, toss pasta in sauce. Divide pasta between bowls; garnish with pecorino.

Bulgogi

Marinade

  • ¾ cup soy sauce
  • ¾ cup beef broth or water
  • 1 small onion
  • 1 small Asian pear
  • 6 cloves garlic
  • 1 ounce fresh ginger
  • ¼ cup brown sugar
  • ¼ cup honey
  • 3 green onions
  • 2 teaspoons sesame oil
  • 1 tablespoon rice wine
  • ½ teaspoon black pepper

Puree marinade ingredients together. Mix well.

Marinade 2lbs thinly sliced beef for at least 30 mins, as long as overnight.

Lean Lasagna Sauce

  • 3 cups whole mushrooms, mix of cremini and button, washed and sliced thin
  • ½ onion, sliced thin
  • 3 garlic cloves, minced
  • 1 tbsp. tomato paste
  • Red pepper flakes
  • Italian dried herbs
  • Black pepper
  • ½ lb. ground beef
  • ¼ c. red wine
  • Tomato sauce
  • 8 oz. cottage cheese, pureed smooth
  1. Sautee onions over medium high heat, add a pinch of salt to sweat
  2. Add mushrooms and sautee until browned
  3. Add dried herbs and pepper flakes to taste
  4. Add garlic and tomato paste, sautee until fragrant
  5. Add ground beef and black pepper, break up and sautee until brown
  6. Deglaze with red wine
  7. Add tomato sauce, simmer covered on low 5-10 minutes
  8. Spoon pureed cottage cheese on top and simmer another minute until warm

Serve on top of spaghetti squash or pasta

WW 7 points

Chili Powder

  • 2 tbsp paprika
  • 2 tsp dried oregano flakes -or- 1 tsp ground oregano
  • 1 ¼ tsp cumin
  • 1 ¼ tsp garlic powder
  • 1 ¼ tsp cayenne pepper
  • ¾ tsp onion powder

Cold noodle sauce

  • 6 tbsp soy sauce
  • 3.5 tbsp sugar
  • 3 tbsp rice vinegar
  • 2 tbsp sesame oil
  • 2 tbsp water
  • 1 tbsp roasted sesame seeds
  • ¼ tsp grated ginger or ginger powder
  • ½ – 1 tsp Sriracha sauce

Whisk together and toss noodles. Refrigerate until chilled.

Lemon vinaigrette

  • 2 tbsp lemon juice
  • ½ teaspoon finely grated lemon zest
  • 1 teaspoon regular or light mayonnaise
  • 1 teaspoon Dijon mustard
  • Pinch sugar
  • ¼ teaspoon table salt
  • Ground black pepper
  • 6 tablespoons extra-virgin olive oil

Whisk until thoroughly blended.

Sweetened Condensed Milk

  • 1 cup instant nonfat dry milk
  • 2/3 cup sugar
  • 1/3 cup boiling water
  • 3 tablespoons melted butter

Combine ingredients in blender. Process until smooth. Store in refrigerator. Makes approximately 1 cup.

Mushroom sauce

For crepes or similar use.

  • 1lb mushrooms (variety is best), cleaned and sliced
  • ¼ leek or onion chopped fine
  • 1 c. heavy cream
  • 1.5 tbsp mushroom fond
  • 1.5 tbsp corn starch made into slurry
  • Salt & pepper
  • Butter
  1. Over medium heat, sautee leek or onion with a little butter until soft
  2. Add a little more butter, mushrooms, some salt and pepper and sautee until mushrooms release liquid and some of it evaporates
  3. Lower heat to low. Add heavy cream, mushroom fond and stir until warm. Add corn starch slurry and stir until thick

Can be refrigerated 1-2 days.