Perogi Soup

This soup is great for the cold days ahead.  Warm, thick, filling, and tasty.  It's also super easy to make.




Ingredients
3 med potatoes (or more)
2 cups water
1 small onion
3 Tbsp butter
3 Tbsp flour
1/8 tsp crushed red pepper flakes
ground black pepper
3 cups milk
1/2 tsp sugar
4-5 cheddar cheese slices
1 cup cubed cooked ham, or more (or substitute or combine with bacon)

Directions

Peel potatoes and cut into 1" cubes.  Bring water to boil in a large saucepan. Add potatoes and cook until tender. rain, reserving liquid. set aside potatoes. Measure 1 cup cooking liquid and set aside.

Peel and finely chop onions. Melt butter in saucepan over medium heat.Add onion and cook stirring often until translucent and tender but not brown.

Add flour to saucepan, season with pepper flakes and black pepper to taste. Cook 3-4 minutes.  Gradually add potatoes, reserved 1 cup cooking liquid, milk and sugar to onion mixture in saucepan, stir well. Add cheese and ham. Simmer over low heat 30 minutes, stirring often.

Sweet BBQ Pulled Beef

This is my favourite way to make pulled meat.  Pork works with this recipe too, but beef just gives you way better flavour and less fat.

This was also made at 3 AM while in a drunken stupor.  I do not recommend or endorse drunk cooking, but shit happens.

Ingredients
3-5 lb boneless beef hip roast
1 L bottle of Dr Pepper
1 Cup of brown sugar
BBQ Sauce

Directions
Add all ingredients into a large crockpot.  Make sure the beef is covered with the brown sugar.  Poor Dr Pepper of the entire roast.

Set your crockpot to low and cook roast for 6 hours.

After the 6 hours are up use two forks to shred your roast.

Pour in a generous amount of your favourite BBQ sauce (I use Famous Dave's Rich and Sassy) then cook on low for an additional 2 hours so the meat can absorb the BBQ flavour.

Shred the meat again if needed and it's ready to serve on a bun.  It can also be frozen for later.

Pasta e Fagiloi

This is one of my favourite soups of all time.  The recipe was stolen from the Olive Garden, but improved on a little.  The addition of some spicy Italian sausage gives the broth a bit more bite and is a better textured meat than the ground beef the soup originally calls for.

Ingredients
1 large (28oz) can 6 bean blend
1 lb.  Italian sausage
1 chopped onion
2 carrots chopped
2 celery stalks,chopped
1 large 28oz can diced tomatoes
4 cups beef stock
3 tsp dried oregano
1 tsp EACH salt and pepper
1 tbsp chopped parsley
1 tsp chili powder
3/4 cup small dry pasta
1/4-1/2 tsp red pepper flakes

Directions
Saute meat until browned. Add onion carrot celery and tomatoes; simmer for 10 minutes until vegetables are soft.

In a stockpot, add meat and veggies, beef stock and seasonings. Cook over low heat for 30 minutes.

Add cooked pasta. Add additional stock if too thick.

World`s Best Lasagna

Ingredients
1 lb of extra lean ground beef
1 onion
2 cloves of garlic
1 large can 680ml tomato sauce
1 small can tomato paste
1 tsp salt
1 tsp sugar
1 tsp basil
1 bay leaf
1/4 tsp black pepper
pinch of red pepper flakes
1 cup of Marsala Wine
Shredded mozzarella cheese (at least 500 g, maybe more)
1 medium container of cottage cheese
1 egg

Directions

In a pot with olive oil brown together the ground beef with finely chopped onion and garlic.  Break the beef into a fine mince.

Add the tomato sauce, tomato paste, spices, and wine to the pot and simmer uncovered for 1 and 1/2 hours.

Cook lasagna noodles in salted boiling water for 8 minutes or until al dente (never use oven ready noodle... ever).

Once noodles and sauce has cooled slightly it is time to assemble your lasagna.  While doing this you can preheat your over to 350 F.  Shred you mozzarella cheese, or use fresh mozzarella (cheese is subjective, use whatever makes you happy).  Beat 1 egg into your container of cottage cheese.  Assemble your lasagna in a 9 X 13 pan or baking dish in the following way.  Meat sauce, lasagna noodles, cottage cheese, and mozzarella cheese.  Reapet until all ingredients have been used. 

 Make sure to reserve some sauce for the top of the lasagna so the cheese does not burn in the oven.  Bake covered for 30 minutes, then uncovered for another 30 minutes.  Let stand 10 to 15 minutes before slicing and serving.

About Nom Noms

This is just another blog about food.  Nothing special here.  Something to cut through the boredom and provide a little infotainment for everybody.

I like to cook and I love to eat.  Funny how things work out.I work all night and sleep most of the day, but when I am awake in the afternoon I like to prepare a delicious meal for myself.  Sometimes friends come over and help.

So I want to share some of my recipes with you and hopefully you will find them as tasty as I do.

Nom Nom
Jordan