Tuesday, December 2, 2008

Beef and Gorgonzola Gnocchi

A very quick, very tasty, go to meal.   This makes enough to be three really nice sized bowls - or 4 smaller ones if you wanted to serve it with a salad.  It also makes for a great leftovers lunch.


  • 1 tablespoons olive oil
  • 1 pound ground sirloin
  • Salt and pepper
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 3/4 cup white wine
  • 1 cup chicken stock
  • 10 sage leaves, chopped
  • 1 cup crumbled gorgonzola cheese
  • 1 pound gnocchi
  • A handful of parsley, finely chopped
Bring a large pot of water to a boil over high heat to cook the gnocchi. 

While the water is coming up to a boil, place a medium size skillet with olive oil over medium-high heat. Add the sirloin, then season it with salt and pepper and brown it until caramelized, 5 minutes, breaking it up with a wooden spoon into bite-size crumbles.

Add the onion and garlic to the pan and soften for 5 minutes. Adjust the salt and pepper, then add wine to the pan and stir for 1 minute. Stir in the chicken stock and sage, then the gorgonzola. Reduce the heat to low.

Cook the gnocchi in boiling, salted water for 2-3 minutes, until they float. Drain the gnocchi and toss with the beef and cheese mixture. Top with chopped parsley.


Tuesday, June 17, 2008

Failed Glucose Test :-(

What a bummer. This week (week 28 for those that are counting) I failed my one hour glucose test. Now I have to take a three hour test. What a great way to spend my first day of summer vacation.

Monday, May 5, 2008

I am continuously amazed at the ever expanding circumference of my midsection. I understand that that is what happens when you are pregnant. I really do. But it seems there should be some sort of upper limit.

As a person on the perpetual diet - always thinking about food and watching what food I actually eat, this "make sure you eat enough" mantra I keep getting because I am having twins is a bit new. But the real kicker...I'm so full of babies I am never hungry! What a cruel twist of fate.

This is 34 weeks. (Yes, 6 more weeks to go!)

Tuesday, January 1, 2008

Potato and Cabbage Soup

Minimal ingredients make for a pretty tasty soup!

2 cups chopped onions
1/2 tsp salt
1 tsp ground caraway
olive oil

Start onions, salt, and caraway on med-low and cook until onions are translucent.  (about 10 min)

4 cups chopped green cabbage
1/2 tsp salt

Add the cabbage and salt and stir/cook until cabbage starts to wilt

2 cups sliced red or white potatoes
3 cups water or veggie stock

add potatoes and stock and bring to a boil.  Reduce heat and cover and cook until potatoes are tender. 

When potatoes are tender, pull of heat and blend until smooth.  (I use an immersion blender.)

Stir in:

1 tsp. dried dill
4 oz cream cheese
salt and pepper to taste

I topped the bowls with toasted croutons made with thyme and marjoram.  Very tasty!