Author Archives: lemalas

Bolognese sauce

This sauce is incredible. Shout out to


pasta of your choice

2 tbsp olive oil

4 tbsp butter

1 large yellow onion, finely diced

2 large celery stalks, finely and evenly diced

2 large carrots, finely and evenly diced

4 cloves garlic, finely diced

150g pancetta in 1/4 – 1/2 inch cubes

1 kg lean ground beef (best quality you can get)

1 cup dry white wine, or red, it doesn’t matter

2 cups milk

1 28oz can san marzano whole tomatoes, diced

1 cup beef stock


a few knobs of butter

freshly grated parmesan



1. fry up onion, carrot, celery, and garlic on MED for 5 min, with a good pinch of salt – maybe 1/2 tsp, but more is okay too – and make sure when chopping your veggies to make a good soffrito (maybe you know what this means?)

2. add pancetta to the mix, stirring here and there, cook for 10 min or until it’s golden brown and the vegetables are tender (the pancetta never got golden for me, so don’t worry about this too much – i think it’s probably because i just used the pc brand?)

3. increase heat to HIGH and add the ground beef a third at a time, allowing the water to boil off before adding the next third (approximate as best as you can on this step – the point is to get the meat to brown, and it won’t do that if there’s excess liquid)

4. when you’ve added all the meat and don’t see any pinkness, allow it to cook another 15 min so that the meat becomes somewhat crispy on the bottom layer, making sure it caramelizes but doesn’t burn (just keep an eye on it)

5. in the last 5 of the 15 minutes, turn the heat down to medium

6. add the wine to deglaze the pan, making sure to scrape off all the good shit, for about 2-3 min

7. add milk, tomatoes, stock, one teaspoon of salt and a “good grinding” of pepper, bring to a boil and then lower the heat to a simmer

8. let it simmer for a loooong time, at least 4 hours


SLOW COOKER METHOD: after 7, upon bringing it to a boil, I put everything into a slow cooker on high until it was consistently simmering, then turned it down to low, and left it, slightly uncovered, for 7 hours.

TO SERVE: in a large bowl, mix the pasta, desired amount of sauce (the more the better), one or two knobs of butter per serving (interpret knob as you will) as well as a liberal amount of fresh parm – and don’t even think about getting stingy with the cheese, since this is hardly the appropriate time to start thinking about calories or your general health. BON APPETIT

TO SERVE (alternate): eat it as is, as a kind of meat soup


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Vegan Rice Bowl

I’ve eaten this several times already this week. It’s fast, easy, and delicious. When you throw it together, it looks pretty hefty, but I find that it’s the perfect size for dinner.

1-2 cups brown rice, depending on how hungry you are

1/3 cup diced cucumber

1 roma tomato, diced

4-5 sun-dried tomatoes, diced

1/2 avocado, diced

2-4 tbsp green onion, minced

1-2 tsp toasted sesame oil (or un-toasted, I don’t know if it really matters)

few dashes tamari/regular soy

1 tbsp sesame seeds


Mix the rice, oil, tamari, and sesame seeds.

Put the rest of the stuff in, mix it, and enjoy!




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Peanut Butter

Yield: 8 servings (about 1½ cups)

Time: 5 minutes

12 ounces roasted, unsalted peanuts, plus ½ cup if you want a crunchy consistency
¼ cup plus 1 tablespoon peanut oil, or more if needed
½ teaspoon salt, or to taste
1 tablespoon honey (optional)

Put the 12 ounces peanuts in a food processor and turn it on. Gradually over the course of about 1 minute, add the peanut oil through the feed tube. The peanuts will go through a few stages: first chopped, then lumpy, and finally smooth. Blend until the mixture is consistently creamy, adding a little more oil if the mixture is too dry. Add the salt and honey, if desired, and process for a few seconds more. If you like crunchy peanut butter, add the ½ cup peanuts and pulse a few times to incorporate them. (Store peanut butter in an airtight container at room temperature or in the refrigerator for up to a few weeks.

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Red Cabbage Salad

This salad combines some of my favourite things into one big bowl of awesome.



1/4 head of red cabbage, shredded/chopped small

1-2 oz gorgonzola, or whatever blue cheese (portions? of cheese? ignore this)

1/3 cup golden raisins

1/3 cup chopped walnuts


Simple Dressing:

2 tbsp olive oil

1 tbsp balsamic vinegar

salt and pepper


Instructions: do you really need any? It’s a salad. Put it in a bowl, toss it and eat it right away.

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Cinnamon-Maple Peanut Butter Cookies

1 cup plus 2 Tbsp. all-purpose flour
1/2 tsp. baking soda
1/4 tsp. sea salt
1/2 tsp. cinnamon
1 cup smooth peanut butter
3/4 cup sugar
1/2 cup (1 stick) unsalted butter
3 Tbsp. pure maple syrup
1 tsp. vanilla extract
1 large egg
1/3 cup chopped salted peanuts
3/4 cup milk chocolate chips

For rolling cookies:  1/2 tsp. cinnamon + 1/4 cup sugar

Heat oven  to 350F.  Line baking sheets with parchment paper.  In medium bowl, whisk together flour, baking soda, salt and cinnamon.

In large bowl, beat peanut butter, sugar, and butter till well blended.  (I do this by hand so as not to overbeat the batter; but you may use an electric mixer on medium speed, if desired.)  Beat in syrup, vanilla and egg till well combined.  Gradually add dry ingredients, stirring by hand or on low speed of mixer.  Do not overmix.  Fold in peanuts and chips.

Scoop rounded tablespoonfuls of dough (about size of a golf ball) into hands, roll into ball, then into cinnamon-sugar.  (You can also use coarse sanding sugar for a nice effect.)

Place on prepared pans and bake 12-14 minutes, or till toothpick inserted in center returns with just a few crumbs.  It is better to underbake rather than overbake these cookies. (You don’t really need toothpicks. Take them out when the tops of the cookies start to break, around 10 minutes.)

Let cookies cool in pan for 5 minutes before transferring them to wire rack to finish cooling.  Do not eat for at least a half hour. Yield:  about 20 (3”) cookies

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