Trying to save some money? Want to have a delicious meal with friends?
The answer: cooking yourself!
I was able to have five friends over for dinner for ONLY $30. Plus, it's more fun & more delicious! All I ask is that my friends BYOB and come ready to eat!
The answer: cooking yourself!
I was able to have five friends over for dinner for ONLY $30. Plus, it's more fun & more delicious! All I ask is that my friends BYOB and come ready to eat!
Main Course: Slow Cooker Mushroom Ragu with Parmesean Polenta
Recipe adapted from Whitney Bond (http://whitneybond.com)
Mushroom Ragu
Ingredients:
1 package crimini and 1 package baby bella mushrooms (sliced)
1 medium chopped onion
1 tbsp minced garlic
1 tsp salt, 1 tsp pepper
2 tbsp fresh basil (chopped)
2 cups vegetable broth
½ cup red wine
1 can (6 oz) tomato paste
1 can (15 oz) diced tomatoes
2 fresh tomatoes (chopped)
2 sprigs Fresh rosemary
Instructions:
1. Add all Ragu ingredients to your slow cooker. Stir together.
2. Let cook on low for 6 to 7 hours.
3. Remove rosemary before serving.
Polenta
Ingredients:
6 cups water
2 cups polenta corn grits (I used bob's red mill)
1 tsp salt
1/2 cup shredded parmesan cheese
Instructions:
1. Bring water to a boil and add salt
2. Gradually stir in polenta.
3. Reduce heat and simmer, stirring occasionally, for approximately 30 minutes.
4. Add in parmesan cheese.
5. Remove from heat and let sit, covered, for 5 minutes before serving.
Dish out polenta into bowls, add ragu, and sprinkle with parmesan if desired!
You could also serve the ragu with spaghetti squash or regular pasta.
Recipe adapted from Whitney Bond (http://whitneybond.com)
Mushroom Ragu
Ingredients:
1 package crimini and 1 package baby bella mushrooms (sliced)
1 medium chopped onion
1 tbsp minced garlic
1 tsp salt, 1 tsp pepper
2 tbsp fresh basil (chopped)
2 cups vegetable broth
½ cup red wine
1 can (6 oz) tomato paste
1 can (15 oz) diced tomatoes
2 fresh tomatoes (chopped)
2 sprigs Fresh rosemary
Instructions:
1. Add all Ragu ingredients to your slow cooker. Stir together.
2. Let cook on low for 6 to 7 hours.
3. Remove rosemary before serving.
Polenta
Ingredients:
6 cups water
2 cups polenta corn grits (I used bob's red mill)
1 tsp salt
1/2 cup shredded parmesan cheese
Instructions:
1. Bring water to a boil and add salt
2. Gradually stir in polenta.
3. Reduce heat and simmer, stirring occasionally, for approximately 30 minutes.
4. Add in parmesan cheese.
5. Remove from heat and let sit, covered, for 5 minutes before serving.
Dish out polenta into bowls, add ragu, and sprinkle with parmesan if desired!
You could also serve the ragu with spaghetti squash or regular pasta.
Dessert: Chocolate Covered Strawberries Ingredients: 1 Container Baker's Dipping Chocolate 1 Package of strawberries Instructions: 1. Melt chocolate in microwave in 30 second intervals so that you don't burn it. 2. Dip strawberries and place on wax paper cookie sheet. 3. Refrigerate for at least 10 to 15 minutes before serving. |
LEFTOVER UPDATE: I had leftover sauce so on Sunday I put it in the crock pot with some ground turkey and spaghetti. I didnt know what the consistency would be when I came back but it was DELISH. All mixed together, the spaghetti was perfectly cooked and the sauce went perfect with the ground turkey.