Pappardelle with Vegetable "Bolognese"

I adapted this recipe from one I found on epicurious.com. I think my version is a little heartier!

2 medium carrots, quartered lengthwise, then cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
3 medium shallots, quartered lengthwise
1 medium red bell pepper, cut into 1-inch pieces
package of baby portobello mushrooms
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons tomato paste
1/2 cup dry red wine
1-2 cups chicken or vegetable stock
3/4 lb dried pappardelle
1 oz finely grated Parmigiano-Reggiano (1/2 cup) plus additional for serving

Pulse carrots, celery, shallots, bell pepper and mushrooms together in a food processor until chopped.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Add chopped vegetables, rosemary, salt, and pepper and sauté, stirring occasionally, until vegetables are golden brown and tender, about 12 minutes.

Add tomato paste to skillet. Cook over moderate heat, stirring, 1 minute. Add wine and boil until wine is reduced by about half, about 2 minutes.

While sauce is cooking, cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1 cup pasta-cooking water in a heatproof measuring cup, then drain pasta in a colander.

Add chicken stock to sauce and bring to a simmer. Add pasta and 1/2 cup reserved cooking water to sauce, tossing to coat (thin sauce with additional cooking water if necessary). Stir in cheese and serve immediately.

Baked Egg Strata

Original recipe was given to me from Gail Sherva when we lived on Bristol in Arlington Heights. Always a Christmas morning favorite!

16 slices white bread, crusts trimmed
8 slices each: ham, turkey, cheddar and swiss
6 eggs
3 C milk
1/2 t onion salt
1/2 t dry mustard
2 C Cornflakes cereal, crumbled
1 stick butter, melted

Make single layer of bread in a greased 9 x 13 pan. Top each slice with ham turkey and cheeses. Top with remaining slices of bread. Mix eggs, milk, onion salt and dry mustard. Pour over "sandwiches". Refrigerate overnight. Before baking next day, top with mixture of Cornflakes combined with melted butter. Bake at 350 for 1 1/4 hours. Let stand 10 minutes before slicing.

Slow Cooker Corn Chowder

I was attempting a silent protest -- no new recipes from me until some of ya'll started posting some. But, last night's dinner was so good and healthy that I can't resist adding it to our blog!

*Bonus: this is vegetarian.
*2nd Bonus: this is super easy -- total time spent working on it was about 4 minutes (plus an additional 5-6 hours of cook time, during which you can paint your nails, watch TV, go shopping, etc)!
*3rd Bonus: this is a perfect meal for the winter months, especially when a panini is served along with it!

1/2 onion, diced
2 carrots, diced
3 celery ribs, diced
2 russet potatoes, peeled & diced
3 cups of frozen sweet corn
1 bay leaf
salt & pepper
1 tablespoon flour
1/4 cup heavy cream

Put the onion, carrots, celery, potatoes, corn and bay leaf into the slow cooker. Sprinkle salt and pepper, then pour in 2 1/2 cups of water. Cook, covered, on the low setting for 4-5 hours (until vegetables are soft).

Ladle some of the liquid into a small cup and add the flour to the cup, stirring until smooth. Pour the slurry back into the soup and stir to combine. Cook on high setting for another 30 minutes.

Stir in the cream. Taste and add more salt and pepper if necessary. Serve hot.