Spiced Beef Ragu

Adapted from Chef Aartie Sequiera

When my baby is napping I listen to the Nate Berkus show lots of days while I am cooking/cleaning/etc... the house.  This Chef was on showing how you can spice up normal recipes.  I was instantly intrigued with the use of garam masala in this recipe.  The flavor was unique and a great new way to serve pasta!

Ingredients:

• 2 Tbs olive oil
• ½ tsp cumin
• 1 cup chopped white onion
• 2 cloves garlic, minced
• 1 ½ Tbs of minced ginger
• ½ tsp garam masala
• 1 tsp paprika
• 1 lb lean ground beef
• 2 Tbs tomato paste
• 28 oz can diced tomatoes
• Hefty pinch of sugar
• 2-3 Tbs of heavy cream
• A few leaves of basil
• Penne pasta

 Directions:

• In a heavy skillet, warm olive oil over moderate heat until it’s shimmering.  Add cumin and sauté for 30 seconds to a minute, until they’re fragrant and darken in color.  Add onions, garlic, and ginger with a good pinch of salt; sauté until softened and translucent.
• Add the garam masala and paprika and cook, stirring often for 30 seconds.  Now add the beef with another pinch of salt and cook, breaking up lumps until no longer pink. Then stir in tomato paste and cook another 2 minutes.  Add tomatoes.  Stir, bring to a boil, then turn down to a simmer and cook, partially covered for 15 minutes, until tomatoes have broken down slightly.
• While the ragu is cooking, boil water for pasta and cook pasta until al dente.
• Finish ragu with sugar and heavy cream.  Taste for seasoning and adjust accordingly.  Serve over pasta and finish with ripped up basil leaves over the top.

Wassail

This is a delicious drink for a chilly day!

Ingredients:

1.5 quarts apple cider

6 oz. orange juice concentrate

1 1/2-2 Tbsp. sugar

3-4 whole cloves

2 cinnamon sticks

Combine ingredients on stove top on high. Reduce heat and simmer a minimum of 30 minutes.

Werewolf Fangs

An oh so yummy combination of sweet and salty.

Ingredients:

1 cup butter

1 1/3 cup sugar

1/2 cup corn syrup

1 1/2-2 bags Bugles

Cherry chips, optional

Spread Bugles on two cookie sheets. Combine butter, sugar and corn syrup. Bring to boil. Turn down to medium-high. Cook for 2 minutes. Pour mixture over Bugles. Stir to ensure even coating. If using cherry chips, melt and drizzle over Bugles.

Mummies

Fun, spooky, and tasty!

Ingredients:

Hot dogs

Pilsbury Crescent Rolls

Mustard

Cut crescent rolls into strips. Wrap around hot dogs. Bake at 375 until golden brown. Use mustard to make eyes!

Veggies and Finger Dip

Here's a fun way to eat veggies around Halloween!

Ingredients:

Cut up vegetables

Unpeeled carrots

Cream cheese

Almond slices

Your favorite vegetable dip

Peel carrots. Using knife, carve "knuckles" on carrot fingers. Use cream cheese to hold "nail" to carrot. Arrange carrot fingers in vegetable dip. Serve with cut up vegetables.

Eye of Newt

Another fun recipe that can be adjusted just a titch to use at Halloween time!

Ingredients:

Hard boiled eggs

Mayonnaise

Mustard

Salt and pepper

Paprika

Olives, sliced

Boil eggs. When cooled, peel and cut in half. Remove yolks and put into a bowl. Add mustard, mayo, salt, pepper, and paprika to taste. Put a spoonful of yolk mixture into hard boiled egg center. Top with a slice of olive.

Witch Fingers

This year for Halloween I wanted to make sure I had plenty of kid friendly treats. These were simple, spooky, and scrumptious! And a hit with my little guy!

Ingredients:

String cheese

Cream cheese

Sliced almonds

Break apart string cheese stick in the center. Use knife to carve "knuckles." Use cream cheese to hold "nails" in place.