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.5 lb. ground beef
4 oz can of mushroom bits (drained)
10 oz fresh baby spinach
1 TBSP olive oil
¼ onion chopped
1 clove garlic coarsely minced
1/8 cup milk
1/8 cup heavy cream
1 oz cream cheese
1 TBSP sour cream
Kosher salt
Freshly ground black pepper
Pinch cayenne pepper
Freshly grated Parmesan

(You can also add a little fresh dill on top)

In large pot of boiling water, cook spinach for 30 seconds. Drain and run cold water on it to stop the cooking.
When cool enough to handle, drain, and squeeze out as much excess water as possible.
In the pot add olive oil add the chopped onion and sauté 3 minutes, add the mushrooms and sauté 4 minutes.
Add the ground beef and season, drain off beef juices
Add the spinach and the garlic.
In a separate small pan add milk, heavy cream, sour cream and cream cheese. Simmer slowly until cream cheese is melted. Add the cream to the dish.
Season with salt, pepper, and a pinch of cayenne.
Combine all.
Top with grated Parmesan.

Note: I would use a dutch oven with tall sides. This is a lot of mixing for a shallow fry pan.

Serves 2

As of 1/9/23

2 oz. Pancetta
1 TBSP olive oil
1.5 Lbs. chicken (or 3 chicken thighs, cut two slices across the bone of the thighs)
½ onion chopped
6 pearl onions
Salt and pepper
1 small amount of chanterelle mushrooms rehydrated
1 clove garlic minced
1 small leek (white and green) halved and sliced
1 TBSP flour
1 cup of dry white wine
1 cup of chicken broth
1 TBSP Dijon mustard
Sprigs of fresh thyme
1 bay leaf

Preheat oven to 425°

In a Dutch oven sauté the pancetta in olive oil. Add the onions and leeks and sauté slowly for 15 minutes. Add the flour and mix. Add the chicken broth and stir into a paste. Add the wine. Keep stirring. Add the rest of the ingredients except the chicken and mix. Cook on low for about 10 minutes.

Place the chicken on top of the mixture and place the Dutch oven in the oven and cook for 1 hour (lid off).

Serve over rice.

11/20/22

6 oz. beef broth
6 oz. Chicken broth
1 TBSP butter
1 TBSP flour
¼ onion – layers left long
Little salt

In a small sauce pot, melt butter, add the flour, and whisk smooth.  Add the broth mixture a little at a time, whisk until it gets thick.  Add the onion and a little salt and let cook until the gravy picks up the onion flavor.  Remove the onions and pour gravy into a gravy boat.

Serve.

As of 9/3/22

Gluten Free White Gravy

6 oz. cold beef broth
6 oz. cold chicken broth
1 TBSP butter
1 TBSP gluten free cornstarch (Argo gluten-free corn starch)
¼ onion – layers left long
Little salt

In a small sauce pot, melt butter, add the onions and sauté.  Pour cold broth mixture into a cup and add the cornstarch and stir.  Add to the onions and heat the mixture until the gravy starts to thicken.  Remove the onions and pour gravy into a gravy boat.

Serve.

As of 9/3/22

2 cups chopped tomatoes
¼ cup chopped red onion
¼ cup chopped yellow onion
2 TBSP diced green chiles (from a can)
2 cloves garlic chopped
~3 TBSP chopped cilantro
Small amount of chopped jalapeño pepper (to your taste)
Juice from one lime
1 TBSP olive oil
½ tsp ground cumin
Salt and Pepper

Place everything in a food processor, chop a little until everything is blended yet still chunky.

As of 8/13/22