4/17/14 ChefElla's Broccolini and White Bean Ragout with Ravioli

I do not always eat the same foods that my parents eat, but this week I wanted to make a special meal just for them.  It is important for your parents to eat the foods they like too.  Parents can get bored eating your favorite foods day after day, so tonight do something special for your parents and make them their own special meal.  (Ragout or Ragu both pronounced the same way is just a fancy word for stew.) This dinner is served with ravioli, so for my sister and me, I just served the ravioli with pasta sauce and parmesan.  I hope your parents enjoy this meal as much as mine did, and you should try it too, just to see if you might like it.

For this recipe you will need to use the stove and a knife.  If you are not allowed to use the stove or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a large saute pan, a pot to prepare
    your ravioli, a heat proof spatula or wooden spoon, a strainer, a knife and a cutting board.

ChefElla's Broccolini & White Bean Ragout with Ravioli

Ingredients: (This recipe will make 4 servings.)

1/2 Lb.     Broccolini or Broccoli Rabe, chop into 1/4 inch pieces including the tops.
                -While the two vegetables may look similar they are different.  Broccolini has a long stem
                with what looks like broccoli florettes on top.  Broccoli Rabe has the same long green
                stem but has many leaves and a broccoli like florette on top.  While they do taste a little
                different either will be good in this recipe.

1/2 Cup    Red Onion, Small Dice (about 1/2 of a medium red onion)  

3 ea.         Roma Tomatoes, Medium Dice
1 can        Great Northern Beans or Canellini Beans.
                -Open the can and drain out the excess liquid, but do not wash them.
1 tsp        Garlic, Fresh, Chopped Fine, (1-2 cloves)
2 Tbl.       Olive Oil
1 Tbl.       Boullion Base, Chicken Flavor
                 -I choose base over powder because I do not like to use products with MSG, and dried
                 boullion usually has MSG in it.
1/4 Cup    Water
1/2 tsp      Kosher Salt (if needed)
16-18 oz   Pre-Made Ravioli    
Optional:   Parmesan Cheese

3. Pre-heat your saute pan on the stove on high heat.  Add your olive oil and heat.
4. Add garlic and stir.  As soon as the garlic begins to brown add your broccolini and onion
    to the pan and mix well.  Saute the vegetables for 3-5 minutes stiring frequently so that the vegetables
    cook but do not burn.
5. Add white beans and tomatoes to the pan and mix well.
6. In a cup mix 1/4 cup water and boullion base.  Add boullion mixture to your vegetables,
    and mix well.
7. Bring your vegetables to a boil and turn to low heat.  Taste ragout.  If it tastes good you are done.
    If it needs a little more flavor add the kosher salt and mix well.
8. Prepare ravioli according to the direction on the package and drain when they are done.
9. Plate your ravioli and top with your broccolini and white bean ragout.
10. Serve with parmesan.

I hope your parents enjoy this dish as much as mine did.  And if you try the ragout and like it, maybe it can become one of your new favorites too.

Enjoy,

- ChefElla

4/10/14 ChefElla's Balsamic Glazed Ham with Roasted Vegetables

CHEFELLA'S BALSAMIC GLAZED HAM WITH ROASTED VEGETABLES

It is Easter time and many of you will be making something you will only make once a year.  HAM.  You may eat it on a sandwich, cook it in your eggs, you may even put some on your salad, but you never cook one for yourself.  Well never fear ChefElla is here to help.  This year instead of making the same old dried out ham and mashed potatoes, try my balsamic glazed ham with roasted vegetables.  You can still serve your ham with all of your holiday favorites, but this year try one of my favorite recipes for your ham.

For this recipe you will need to use the oven and a knife.  If you are not allowed to use the oven or a knife by yourself you can have a grown up help.

1. Wash your hands.

2. For this recipe you will need measuring cups and spoons, a small mixing bowl, a large mixing bowl, a whisk, a roasting pan, a disposable oven bag , a knife and a cutting board.

ChefElla's Balsamic Glazed Ham with Roasted Vegetables

Ingredients: (This recipe will make 8-10 servings.)

5 Lb.        Smoked Ham, Fully Cooked (Bone-In, Bone-Out or Spiral Cut)

1/4 Cup    Balsamic Vinegar  

1/2 Cup    Honey
1/2 Cup    Brown Sugar
1 Tbl.        Yellow Mustard
1 Tbl.        Kosher Salt
1/2 lb.       Baby Carrots, Cut in 1/2 inch rounds
1/2 lb.       Fingerling Potatoes, Cut into 1/2 inch pieces
1/2 lb.       Brussel Sprouts, Cut in Half
                 -Cut off the root end.  If the sprouts are large cut in half, if small leave them whole.
1/2 lb.       Parsnips
                 -Peel and cut in half lengthwise.  Cut parsnips into 1/2 inch 1/2 moon pieces.
1/2 lb.       Pearl Onions          

3. Pre-heat oven to 325F.
4. In a small bowl mix balsamic vinegar, mustard, brown sugar, salt and honey.
5. Unwrap your ham and remove any netting, plastic and extra fat if necessary.
6. Put ham in your large bowl and rub the whole ham with some of the liquid mix.
7. Put cooking bag in your roasting pan, and put ham in the bag.
8. Prepare vegetables.  Put vegetables in the large mixing bowl and pour remaining liquid mixture over
    the vegetables and mix well.
9. Add vegetables and liquid to the bag.  Close bag and put in the oven.
10. *Bone-In Ham bake for 2 to 2 1/2 hours or until vegetables are soft.
      *Bone-Out Ham bake for 1 1/2 to 2 hours or until vegetables are soft.
11.  Remove ham from oven open the bag and let ham sit for 20 minutes before cutting.

Happy spring and enjoy your dinner with your family and friends.

Enjoy

- ChefElla