Make Ahead Archives – Cook Eat Run

What to do with the leftover prime rib?  Why not make the absolute best ragu?  This was absolutely delicious and a great way to not waste such expensive leftovers!  Enjoy!

Leftover Prime Rib Porcini Ragu

  • 1 pound leftover prime rib, ground in a food processor or chopped fine
  • 1 cup water
  • 1 oz dried porcini mushrooms
  • 2 Tbsp extra virgin olive oil
  • 1 small onion, chopped fine
  • 1 small carrot, peeled, chopped fine
  • 2 garlic cloves, chopped fine
  • ½ cup red wine
  • 28 oz beef broth
  • 28 oz tomato puree or your favorite tomato sauce
  • 2 bay leaves
  • 1 teaspoon fennel seeds, crushed
  1. Boil the cup of water in microwave and then add the porcini mushrooms. Let sit for 15 minutes.
  2. Strain the porcinis and chop fine, reserving the porcini liquid.
  3. Heat the olive oil in a dutch oven. Add the onions and cook for 5 minutes.
  4. Add the carrots and the garlic and season with salt and pepper. Cook for 10 minutes, stirring often.
  5. Add the prime rib, stir well and then add the red wine. Simmer for 5 minutes.
  6. Add the beef broth, reserved porcini liquid, tomatoes, bay leaves and fennel seed. Taste and adjust with salt and pepper as needed.
  7. Simmer for 90 minutes.
  8. This is great served with fresh pappardelle or fettuccuine pasta.
  9. Can be frozen up to 6 months.

 

We just got back from an amazing vacation in the South of France and out of all the dinners and lunches we had, the Ratatouille that I had was my stand out favorite.  The restaurant that served it had chopped all the veggies very small and uniform in size, much smaller than what you would typically see.  This really allowed the flavors to blend together.

When I got home I looked up a few recipes on line, there are so many.  A lot have you cook each veggie on it’s own and then add them at the end, that sounded like a lot of extra work and dishes to me.  I just cooked the veggies in order so they would all be done at the same time.  The fresh basil at the end is great.  Add any other fresh herbs you have on hand.

Serve hot or at room temperature. This makes a really big batch.  You will have leftovers for lunch the next day.  Which is what I had today, and it was even better the next day!

  • Olive Oil
  • Large Vidalia onion, diced small
  • 2 Tbsp finely chopped garlic
  • 1 Tbsp herbes de provence
  • Large eggplant, peeled, diced small
  • 4 Small zucchini, seeds removed, diced small
  • 1 Red pepper, diced small
  • 2 Cups finely chopped tomato
  • ½ cup chopped basil
  1. In a hot large non stick pan add 2 Tbsp olive oil.
  2. Add the onions and cook at high heat for 5 minutes until they are starting to carmelize.
  3. Add the garlic & herbs de provence and cook for 1 minute. Season with salt and pepper.
  4. Add 1 Tbsp more olive oil. Add the eggplant and cook for 8 minutes until it is soft and starting to carmelize.
  5. Add the zucchini and red pepper. Season with salt and pepper and cook for 5 minutes.
  6. Add the tomatoes, taste for seasoning (you will likely need to add more) and cook for 5 minutes. Add a little more olive oil if it’s starting to stick.
  7. Add the basil, cook for 1-2 minutes until it is wilted.

 

To call this a “recipe” is kind of a joke.  Chicken + BBQ sauce + Slow cooker = Easiest dinner ever.  The chicken is so delicious, it’s hard to believe you did nothing.  Continue reading Crockpot BBQ Chicken →

I got a new Slow Cooker last week and now I am on a Slow Cooker binge.  I’ve used it 4 nights in a row and the boys come home asking what’s in the Slow Cooker tonight?  LOL.  Continue reading Slow Cooker Sesame Ginger Chicken →

This is one of the very first recipes I ever made from the Pioneer Woman cooks.  Chili is comfort food for the winter and a white chili with chicken is just the ticket when you are looking for something different. Continue reading White Chicken Chili →

This is a quick lasagna that you can get in the oven in less than 30 minutes.  Continue reading Lasagna →

I love these egg rolls and they are always a big hit.  You can make them ahead of time and just pop them in the oven just when your guests arrive.  Any kind of ground meat will do.  I prefer these with pork but if you would prefer chicken or turkey, it’s still really good. Continue reading Southwest Egg Rolls →

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This recipe is an oldie but a goodie.  It is super easy to make and the sauce tastes really rich and creamy but it’s still light from just using low-fat cream cheese.   I will make this the day ahead when I know it will be a busy day and just pop it in the oven for a quick dinner.  Add a salad and you are good to go.  The leftovers are great too (if you have any) 🙂 Continue reading Chicken Enchiladas →

black-bean-soup-1024x682-2879577 This is a fantastic tasting, quick and easy soup to make.  The best thing is that you probably have all the ingredients right in your pantry and fridge right now! Continue reading Black Bean Soup →

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Ok, so by now you know I love tomatoes.  I love soup.  I am trying to eat as lean and mean as possible.  This soup takes care of all that.  Creamy (without heavy cream with a sub of low-fat cream cheese), the shallots and sherry add that extra punch of flavor you need.  I