Don't get used to it

I have posted three in days in a row. This will not occur often so don't get used to it. Since I have just started this blog, I am experimenting and wanted to get some posts in. I do have another one today but that is only because I actually have something to talk about.

Last night, the whole family came over to celebrate M's birthday. It was a really fun time. But of course, we must talk about the food, right? My grandmother brought her famous stuffed mushrooms. I must get that recipe and get it on this blog. I'm telling you, the best ever. M and I made the greek vegetable chunk salad, pasta, meatballs, french bread pizza, and our version of American Chop Suey. There were also chicken wings but we did not make those, the store did.

It is not the traditional dish with macaroni and meat sauce. We really kicked it up to fit our tastes. M loves it and requests it often. Since it really isn't a true American Chop Suey, I have dubbed it American Ragu. It is hearty and meaty and awesome on a cold winter day. It is a warm you to your bones kind of supper. I also made some homemade brownies that I got out of a cookbook. I think it is a pretty standard recipe. It was my first try at making brownies from scratch and I think it was pretty successful. I don't know if I can post the recipe because the book said that any recipes cannot be reproduced or quoted without written consent of the publisher. But, I know on other food blogs they post recipes from cookbooks. I have to figure that one out because I am always pulling out a cookbook. I'd like to not get sued.

There was also a Boston Creme Pie cake that came from a very delicious bakery. Thanks to my mom for providing the birthday cake for M to blow out his candles from!

American Ragu

1lb ground beef

1 tbsp olive oil

2 carrots, chopped

2 celery stalks, chopped

1 medium onion, chopped

8-10 mushrooms, chopped

1 red bell pepper, chopped

3 garlic cloves, minced

1 bay leaf

1/2 cup dry red wine

1 28 oz can crushed tomatoes

1 14oz can diced tomatoes

2 tbsp fresh basil, chopped or torn

A handful of fresh parsley, chopped

1 lb cooked pasta, any small shape

salt and pepper

parmesean cheese

In a large saucepan or dutch oven, preheat the olive oil. Add ground meat and cook until browned. Add the carrots, celery, onion, mushrooms, red pepper, garlic and bay leaf. Season with salt and pepper and cook until the veggies have just started to soften. Add the red wine and scrape up any bits from the bottom of the pan.

Add the crushed and diced tomatoes. Season with salt and pepper. Simmer the sauce until fragrant and all veggies are tender, about 15 minutes. The longer it simmers, the tastier it is. Before serving, add the basil and parsley and toss with cooked pasta. Or, you can serve them separately and you can add as much or as little sauce as you like. Sprinkle with cheese and get all warm and cozy. It tastes even better the next day.