Toasted Ravioli

I loved growing up in St. Louis-- It was a very pleasant place (minus the sauna-hot, sweaty, nasty summers...) but by no means am I itching to go back.  One of the very few things that gets me nostalgic for home is the thought of toasted ravioli.  Yup, that crunchy, greasy, delicious bar food found only in St. Louis.  T-ravs (as my highschool buddies used to call them at hot lunch) fall far outside of the realm of food I normally prepare for myself, but when I realized the sir in my life had been deprived the opportunity of ever tasting the delicacy, they were added to my kitchen docket, stat.  Upon heading to the store for a couple ingredients I didn't have on hand, I discovered the Walmart in Indiana actually stocks frozen toasted ravioli-What?!!.  I was set on making my own T-ravs although I was seriously tempted to pick up a box of frozen ones in case I managed to mess my own up... frying food isn't exactly my specialty.  I'm glad I saved the three dollars, aside from frying my candy thermometer in the process, my raviolis far exceeded the freezer section variety, and as far as fried, greasy bar food goes I consider them exceptional :)  If you are familiar with T-ravs, this recipe is as classic as it gets, and if you're not familiar- try them at least once and make a St. Louisan proud.

Thai Panang Beef Curry

So, I could live on rice, Nutella, fruit, and cereal--and be incredibly happy.  I am however, dating a carnivore.  So while my idea of a perfect curry is loads of veggies and a light sauce, Mr. Meat is not as fond of water chestnuts, kale, and carrots.  Hence, a rich, flavorful curry with strictly meat.  Even with my preference for veggies, this was really, really tasty.

Everything Italian Beef Stew

• ~1 lb stew beef
• ~1 lb tortellini
• 1 can white beans (great northern beans)
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 onion, chopped
• 2 cups chicken stock
• 1 LARGE can tomato sauce, or 2 regular size cans
• 2 Tbs sugar
• 1 bag frozen green beans (~12 oz)
• ~10 oz frozen spinach
• 1 can diced tomatoes
• 4 Tbs Italian seasoning
• 1 Tbs onion powder
• 2 tsp garlic powder
• 1-2 Tbs butter
  

1. The day before, in a crock pot add stew beef, 2 Tbs Italian seasoning, garlic powder, onion powder and enough water to cover. Cook until the beef easily shreds, 3-6 hours on high, or 5+ on low (I just leave mine overnight the day before I intend to make the stew...)
2. Once cooked, remove the beef and shred, and strain the cooking liquid into a bowl. (I just strain the liquid into the bowl housing the beef.)
3. Heat the butter in a large pot over medium heat, add onion, carrot, zucchini, salt and pepper. Cook until onion softens.
   
4. Add the beef, reserved liquid, chicken stock, tomato sauce, tomatoes, white beans (liquid drained), green beans, spinach, sugar, remainder of the Italian seasoning, and garlic powder to taste.
5. In a separate pot, cook tortellini according to package instructions.
6. To the stew pot add between 1-2 cups water, depending on the concentration of the tomato flavor of the stock.
7. When ready to serve, add the tortellini to the stew.

Notes:

• Cooking the tortellini in the soup, or leaving them in it for an extended amount of time often leaves them rather sad and soggy.
• Feel free to omit the beef, just add a bit more chicken stock to compensate.
• This recipe can also be made vegetarian omitting the beef, and replacing chicken stock with vegetable stock.