Category: Meals

Pasta Bolognese

There are a few classic meals that as a home cook, I still havent made. Ive never made hamburgers, wings, anything with turkey, any sort of pie, or jambalaya.

Yes. Jambalaya is a classic meal in my mind.

These dishes and desserts are on my food to-do-list, but on the top of that carefully crafted  list is Pasta Bolognese the all elusive and sexy meat sauce. HmmmHmmm

While it is a sauce I adore, there is unfortunately just one type of bolognese you can never beat your boyfriends mothers. To be fair, it is pretty awesome, but as Ryan so nicely put it Even if I spend 3 days slaving over my meat sauce, it will never be as good as his moms!

Who wants that kind of pressure?!?! Obviously, I do. And obviously my meat sauce was awesome, and got devoured.

But his mothers was better.

Pasta Bolognese


  • 1 lb lean ground sirloin
  • 2 tbsp olive oil
  • 1 tbsp oregano
  • 1/4-1/2 tsp red chilli flakes
  • 4 cloves garlic, minced
  • 3/4 cup dry red wine
  • 1 can crushed tomatoes
  • 2 tbsp tomato paste
  • 2 tsp salt
  • 1 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 cup chopped fresh basil
  • 1/4 cup heavy cream
  • 1/4 cup freshly grated parmesan cheese


  1. Heat the olive oil in a large skillet or pot over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, (until the meat is no longer pink and has started to brown).
  2. Stir in the garlic, oregano, and red pepper flakes and cook for 1 more minute.
  3. Pour 1 cup of the wine into the skillet and stir to scrape up any browned bits.
  4. Add the tomatoes, tomato paste, salt and pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 25 minutes.
  5. Add the nutmeg, basil, cream, and simmer for 15 minutes, stirring occasionally until thickened.
  6. When serving, add the sauce and 1/4 cup Parmesan to the pasta and toss well.

Note: You can simmer for more or less time, depending on how much time you have. Original recipe calls for simmering for 10 minutes at step 4 and 5, but I found the flavors werent quite ready.

Recipe slightly adapted from Barefoot Contessa 

Enjoy the recipe! And please healthy it up by omitting the cream (doctors orders).

Cajun Salmon with peach Salsa

It is the last few weeks of summer I am horrified (yes, horrified) at how quickly the summer went by. Asides from my week of vacation, I think Ive been in the sun for a total of 10 days. Sigh, the life of a medical student/netflix watcher (Buffy the Vampire slayer and Friday Night Lights 2 very different shows that live deep in my heart).

Asides from the earlier sunset, August also means its peach season. They are so fresh and sweet now that they add something special to any dish. You can go for the classic peach cobbler, or you can cut fresh peaches into a green salad (if you just came back from a heavy-eating vacation). In my case, I used sweet peaches to balance the spicy zing of my cajun salmon and it went perfectly.

This dish is a cajun spiced salmon with a fresh tasting peach salsa. You can buy cajun seasoning pre-made at your grocery store. No need to make a melange (thats french for mixture) of your own. And while the recipe calls for a peach salsa, I didnt cut my veggies and fruits into teensy tiny pieces Im rebellious. Conform if you wish.

cajun salmon with peach salsa

Cajun salmon with peach salsa

Ingredients: (for 4)

For the fish:

  • 4 salmon fillets
  • 1 tbsp olive oil
  • 3 tbsp cajun seasoning (warning: it can be spicy!)
  • salt and pepper

Peach salsa:

  • 1 1/2 cups (finely) diced peach
  • 3/4 cup (finely) diced red pepper
  • 1/2 cup (finely) diced green bell pepper
  • 1/2 cups finely diced onions
  • 1/4 cup diced fresh cilantro
  • 3 tablespoons fresh lemon huice
  • 2 teaspoons olive oil
  • 1 tsp minced garlic
  • salt and pepper
  1. Heat BBQ to medium-high heat or turn on your Foreman grill/use your grill pan
  2. Brush the fish with olive oil. Spread the seasoning on a plate and dredge the fish through it, turning to coat (try to not have the seasoning too thick as it is spicy). Sprinkle salt and pepper on the fish.
  3. Grill fish, about 4 minutes per side or until fish is opaque in the centre.
  4. For the salsa: Combine the peach, peppers, onions and cilantro in a bowl. Mix together the lemon juice, garlic, olive oil, salt and pepper and pour onto salsa, stirring to combine.
  5. Serve fish with salsa on top and a sprig of cilantro for a beautifully served dish.

From: Panache cookbook (Best cookbook in my kitchen I have sited too many recipes already!)

Hope you enjoy this dish and your last few weeks of summer!

– Jennie