Last night’s dinner: vegan walnut-mushroom bolognese. Soo good and meaty tasting! 🙌🏼 Def gonna be making this regularly because spaghetti bolognese is honestly my favorite food. 🍝 This was night 2 of the #yayforearthchallenge3 from @mamaeatsplants and @stevieyaaaay
Hey hey hey I just want to drop a quick post about three things I made this week that turned really well and I’m pretty proud of. 1. Sesame pork and Napa cabbage dumplings. I got a dumpling press for Christmas and it made folding them go soooo quickly. 2. Beef short rib pho with shrimp and Vietnamese meatballs. 3. Spaghetti in the world’s best homemade tomato sauce with spicy venison. Holler if you want recipes! #food#cooking#foodstagram#yum#dinner#dumplings#pho#spaghetti#venison#homemade#katrinecooks
i need to make one of these two decisions very soon: be good friends with a greek guy (or girl) or marry in a culinary infused greek family just like Toula Portokalos in My Big Greek Wedding. Look guys, I love food. Facts. But Italian and Greek food by far are fighting for the number spot in my life right.
so my friends and i were planned to hang out at la kouzina for new year's eve until we all had family plans to enter into 2019, so my first non-home cooked meal for 2019, dated 3 January 2019 was the La Kouzina pasta. funny right? the name of the pasta dish is the name of the restaurant or vice versa? whatever way you see, this juicy meatball napoletana dish from @lakouzinape left me with a food baby
This manicotti was one of my favorites! Definitely going to make another batch, and freeze it.
12 uncooked manicotti shells
1 pound ground turkey
1 large sweet onion, chopped
1 jar (24 ounces) three-cheese spaghetti sauce
2 teaspoons sugar
2 teaspoons Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
2 cups shredded mozzarella cheese
1 carton (15 ounces) ricotta cheese
1/2 cup grated Parmesan cheese, divided
1 large egg, beaten
Cook manicotti according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the spaghetti sauce, sugar, Italian seasoning, onion powder and garlic powder. Place 1 cup meat sauce in a greased 13x9-in. baking dish.
Drain manicotti. In a large bowl, combine the cheddar-Monterey Jack cheese, ricotta cheese, 1/4 cup Parmesan cheese and egg. Stuff into manicotti shells. Place shells over meat sauce. Top with remaining sauce. Sprinkle with remaining Parmesan cheese.
Cover and bake at 350° for 35-40 minutes or until bubbly. Freeze option: Cover and freeze unbaked manicotti casserole for up to 1 month. To use, thaw in the refrigerator overnight. Let stand at room temperature for 30 minutes before baking. Bake as directed.