This an old recipe that I found in an Italian cookbook that I have tweaked over the years and is now something I think is fantastic.
1 lb ground beef
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper (I have used other colors of peppers and it turns out well)
1 clove garlic minced
2 10 3/4ox can of tomato soup
16 oz tomatoe sauce
1 can mushrooms
2 bay leafs (I have made without and it’s fine)
1/2 tsp salt
1/2 tsp oregano
1/2 tsp basil
1/4 tsp rosemary
1/4 tsp thyme
pepper to taste
Brown meat and drain excess fat. Add in all vegetables and saute until softened. Add rest of ingredients and simmer for 30min.
Serve over cooked spaghetti, spaghetti squash or quinoa.
1 1/2 cups mayonnaise
4 shallots, peeled or 1/4 of normal onion
2 anchovy fillets or anchovy paste
1 tablespoon capers, drained
1 teaspoon fresh lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon white or cider vinegar
sea salt, to taste
cracked black pepper (or white if available)
Cut the pickles into chunks and place in a blender or food processor bowl with shallots, anchovies and capers.
Pulse the machine for 2-3 seconds only to coarsely chop ingredients. In a bowl, combine the mixture with the mayonnaise, lemon juice, mustard and several drops of vinegar. Taste and season with salt and freshly cracked pepper; adjust seasonings to taste. Refrigerate before serving.
Apple crisp without the crust/topping, yum. I found this recipe on the actifry app, but it had some extras that I didn’t think it needed. So I tweaked it. And it turned out amazing.
4 apples peeled and chopped into 8 pieces (I have a chopper that cores them and cuts them into 8 pieces)
1 actifry spoon of sugar sprinkled evenly over apples
1/2 actifry spoon of cinnamon sprinkled evenly over apples
1/2 actifry spoon of oil drizzled over apples.
Turn on and let it do its thing for 20min. Serve with ice cream
This is a fantastic switch from our normal pepperoni and ham pizza. It is meatless as is, but it is also great with shredded chicken added to it. I add it in the first step when I do decide to add it.
1/2 cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
1/2 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
1/4 cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
1/2 small red onion, halved and thinly sliced
Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano (and chicken if using). Bake until heated through and crisp, about 10 minutes.
Toss spinach and onion with the 1 Tbsp. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
This is the compilation of a few recipes we have tried throughout the years. We finally have something that we think is just right. This makes enough for 2 of us for 1 meal and 1 lunch the next day (adjust according to the amount of servings you want). I would count it as 4 normal sized servings.
10-15 shrimp (more if you like) chopped into bite sized pieces
1 chicken breast chopped up
1 tsp oregano
1 tsp red hot pepper flakes
1 8oz pckg fresh spinach
1 cup chopped button mushrooms
1 medium onion chopped
1 garlic clove minced
1 cup dried sundried tomatoes
1 cup feta cheese crumbled
1 cup Parmesan cheese
4 servings of pasta (we usually use spaghetti)
Salt and pepper to taste
Saute shrimp, chicken, onions, mushrooms, garlic and sundried tomatoes in a drizzle of olive oil or butter. Add in spices as you are sautéing the rest. Once shrimp and chicken are almost cooked add in the package of spinach. Cover and let wilt down.
Once the spinach is wilted add the cooked pasta (undercook pasta by 1-2 min) with a bit of the pasta water. Add in most of the crumbled feta cheese & Parmesan cheese (reserve some for garnish). Let the flavours meld while mixing and cooking for a couple of minutes. Serve with remaining cheese.
We just got an actifry, I know, I know we are a little behind “trend” since everyone else is raving about their new instapot on every social media site I’m on. But I already have a pressure cooker, slow cooker and rice cooker so figured the actifry would be a better addition to our list of cooking appliances. Not saying I don’t want an instapot, because I do. But it’s harder to justify it. Anyway, back to the actifry. I picked it up last night. And of course we had to try French fries in it. Just to see how they compared to oven roasted or deepfried potatoes. Wow, color me impressed, they were amazing. We have a fry cutter, so I peeled and cut up some garden potatoes, put them in the actifry, added 1 actifry scoop (which seems to be about a tablespoon) of canola oil and walked away. It says they take ~45min, but ours were ready in 40. And they were amazing. Crispy on the outside, tender on the inside. By far the best fries we’ve ever made. And I’m sure, based on the amount of oil in them, a lot better for us as well.
While they were cooking I glanced through the recipe book that came with it. Some pretty delicious looking ones I definitely want to try. And the last page of the book gives you an app to download that has even more recipes. I’m sure I spent 2 hours after supper browsing through recipes.
I will be sure to share any keepers that I find. But for now I know that the fries were amazing and that alone made it a worth while purchase.