Posts tagged ‘savory’

February 20, 2012

Refined Homemade Tomato Sauce

This is one of my staple recipes. I use this sauce with so many things, and love making huge batches. I first started making my own tomato sauce after I saw this Giada DeLaurentiis’s tomato sauce recipe. Although I like her recipe, I needed to refine it to fit my taste.  This sauce can take anywhere from an hour to 3 hours to make, depending on how long you have to let the flavors develop. The longer this simmers, the more ripe the flavors will be (I cannot stress this enough). This sauce makes a great base sauce for pasta, polenta, meats, bread, rice, and casserole dishes.

What you’ll need: 

  • 1 large can Organic Plum Tomatoes
  • 1 large can Organic Crushed Tomatoes
  • 2 Sweet Onions, chopped
  • 2-3 stalks Organic Carrots, chopped
  • 2 stalks Organic Celery, chopped
  • 3 Garlic cloves, minced
  • 1/4 cup Organic Olive Oil
  • 1 Tbsp. Sugar
  • 2 Bay Leaves
  • Sea Salt and Pepper
  • 1 tsp Red Pepper Flakes
  • 1 tsp Parsley

Method: 

Heat a large pot to medium heat. Add olive oil. Once heated, add chopped onion, carrots and celery (mirepoix) and sauté for about 10 minutes. Add garlic, salt and pepper, Stir. Add the tomatoes, and bring to a boil. Adjust heat to a simmer and add bay leaves, parsley, red pepper flakes and sugar. Simmer for 1-3 hours, stirring occasionally. Remove from heat and remove the bay leaves. Using an immersion blender, blend the sauce until smooth.

Homemade Sauce with Spaghetti and Meatballs

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December 10, 2011

Tzimmes (or Simmus)

Tzimmes is a traditional sweet potato and fruit dish served during passover. I think it makes a great holiday dish, and did quite well at Thanksgiving this year. It’s sweet, buttery, and mashed perfectly. With a little time, and patience you can have a great holiday dish!

What you’ll need:

  • 3lbs sweet potatoes, peeled, boiled and sliced
  • 2lbs McIntosh apples, peeled and sliced
  • 1/2 stick butter
  • 1 bag mini marshmallows
  • 1 bag large marshmallows
  • 3/4 cup brown sugar
  • spritz of lemon juice
  • 1tsp ground cinnamon
  • sea salt

 

Pre-heat oven at 375. In a large heat-resistant bowl layer boiled sliced potatoes, salt, apples (pre-spritz with lemon juice), brown sugar, a few pats of butter, mini marshmallows and cinnamon. Repeat layer until you run out of potatoes and apples or until you get to the top of your bowl.

 

Bake in oven for 35-40 minutes. Remove from oven and mash with a hand masher.

Mashed Sweet Potato and Apply Mix

 

Set oven to broil. Transfer mashed mix to a rectangle shallow baking dish, and add a layer of large marshmallows. Return to oven and broil for 10 minutes or until marshmallows get golden. Remove from oven, let cool for 5 minutes and serve.

Gnash On!

November 27, 2011

Sloppy Joe’s Loaded Baked Potato

My Dad’s version of Sloppy Joe’s is one of my all-time favorite recipes. I grew up eating Sloppy Joe’s on everything, rice, pasta, bread, and potatoes. I love this Sloppy Joe’s recipe for it’s savory heartiness. Warning, this is NOT your traditional Sloppy Joe’s!! It has so much more flavor and depth than the Manwich you’re thinking of. In this recipe I used Sloppy Joes as a topping for a baked potato. Sloppy Joe’s are great on any starch or as a stand alone, and make great leftovers and freezer items. In this recipe I used ground beef but ground turkey, chicken, or bison will all work wonderfully.

What you’ll need:

  • 1lb Ground Beef
  • 1 Sweet Onion, chopped
  • 1 Sweet Pepper, chopped
  • 1 tbs olive oil
  • 3/4 jar chili sauce
  • 1/4 cup vinegar
  • 2 tbs sugar
  • 1 can diced tomatoes
  • 1/4 cup ketchup
  • 1 container of mushrooms, cleaned and sliced
  • dash of worcestershire sauce
  • kosher salt and pepper to taste
  • Baking potato
  • Sour cream
  • Shredded cheese

 

Method:  Bake potato in tinfoil with kosher salt at 350 for 45 minutes.

Heat a large pot to medium temperature. Add olive oil, onions and peppers. Saute. Once Sauteed, add ground beef and brown meat. Once browned, drain any excess fat. Return to heat and add 3/4 jar chili sauce. Stir. Add tomatoes, ketchup, worcestershire, and vinegar. Stir thoroughly and bring to simmer. Add mushrooms. Allow to stew for 30 minutes, or so, on low heat.

Remove potato from oven and let it sit for 5-10 minutes. Remove from foil and cut open. Spread small amount of sour cream and sprinkled cheese on potato. Spoon over Sloppy Joe’s and serve. If the potatoes are large, only use half of a potato as your starch base.

Enjoy this hearty dinner!

November 16, 2011

Chorizo Pasta Bake

As a Chicagoan, I am naturally a sausage connoisseur. Of course I love having sausage on the bun, but in my cooking I like to take the sausage out of it’s casing to make it a little more versatile for dinner ideas. I originally saw a family friend use chorizo with pasta a few years ago and was hooked. It’s spicy, savory and adds a variety of non-traditional flavors to pasta. This recipe uses lasagna noodles BUT feel free to use any kind of pasta (be sure to pre-cook any other varieties of pasta prior to putting in the oven). This meal is fairly inexpensive and super simple, making it a great week-day meal!

What You’ll Need:

  • 1lb Chorizo Sausage
  • 3-4 Small sweet peppers. roughly chopped
  • 1 Yellow Onion, roughly chopped
  • 1 bunch Fresh Cilantro
  • 1 can stewed tomatoes
  • 1 jar pasta sauce (I like arrabiata to add more heat)
  • 1 Zuchini, sliced
  • 1/2 bag Fresh Spinach
  • 8 Whole Wheat Lasagna Noodles
  • 3/4-1 cup Taco shredded cheese (you can substitute with any variety of shredded cheese)
  • Sea Salt and Pepper to taste
Method: 
        In a pan, saute onions and peppers till soft. Add chorizo, stir occasionally and brown. Drain any excess fat out of the pan. Return to heat and add canned tomatoes and 1/2 jar pasta sauce. Simmer for a few minutes and remove from heat. Pre-heat oven to 350. In a large baking dish, spoon chorizo/sauce mixture in bottom of pan, creating a thin layer of sauce. Layer lasagna noodles. Spoon another thin layer of sauce on top of noodles. On top of sauce, layer zuchini, then cilantro, and spinach.

Layer zuchini, cilantro, and then spinach for the veg layer of the bake.

Sprinkle a about 1/4 cup of the cheese on top of veg. Spoon some more sauce over veg layer and top with another layer of noodles. On top of noodles, spoon a moderate amount of sauce, covering the lasagna noodles. Top the dish off with cheese, making sure it covers top.

Yummy bubbly Chorizo Pasta Bake.

  Bake for 20 minutes, or until bubbly and the cheese is melted. Remove from oven and let cool for 5 minutes or so. Cut into squares and serve.

Enjoy!

May 2, 2011

Curry Turkey Burgers stuffed with Feta and Spinach (and some potatoes on the side)

Hello Gnashers,

So I know it’s been a couple of days since I’ve updated. I’ve been drafting some ideas and been doing a lot of reading for some future posts. But have no fear, I’ve got something great for you today. Curry Burgers stuffed with feta and spinach served with some baked small potatoes. Some days I just reach for some randoms in the kitchen and this was one of those days. Food is so interactive, I love it! This recipe turned out amazing and I can’t wait to try these on the grill!

For the Burgers: 

Combine and Mix Ingredients

1lb or so Ground Turkey

1 Tbsp. Parsley (fresh is always better but work with what you got!)

1/2 Tbsp. Worchestershire Sauce

1/2 Tbsp. Curry Powder

Kosher salt and pepper to your liking.

2/3 c. Feta Cheese (the feta that is in brine, not pre crumbled, it has so much more flavor)

1 c. Spinach, roughly chopped

Sprinkle of dill

Mix Feta and Spinach together for easier stuffing!

Mix Feta and Spinach together for easier stuffing!

In your meat bowl, mix together the turkey, curry powder, worchestershire. parsley. salt and pepper.

In another small bowl combine feta, chopped spinach and dill. Just a light mixing of these makes stuffing the burgers so much easier .

Take the mixed meat and form patties. I form about half of the burger in my hand, thumb a little hole, and stuff the feta mixture in there. Once that’s stuffed I grab a little more meat mixture and seal that stuffing up. (Remember  the spinach will cook down).

It’s best to pre-stuff the burgers and stick them in the fridge for atleast 30 minutes and up to 2 hours. This time in the fridge allows for the meat to absorb the curry flavor.

Place formed patties in the fridge for 30 minutes!

I cooked my burgers in a stainless steal pan to allow for some browning. These would also be great on the grill of course! And if need be the broiler setting on your oven will work too. I flipped these about every 5 minutes for 20 minutes or so. For a faster cook time and to keep the moisture I suggest you cover them when cooking in a pan.

For the Potatoes: 

Potatoes in Baking dish.

One bag of mixed small potatoes (including red, purple, and gold)

1/2 Yellow onion, sliced into rings

1/2 lemon’s worth of juice

1 tbsp. Olive Oil

Dill, Parsley, Salt, and Pepper to taste.

Put ingredients in baking pan, toss together and bake in oven at 360 for 45-60 minutes. (time varies based on oven and size of potatoes)

The Final Product with some mixed greens on the side.

The final product makes for a great spring/summer meal and would even be great for lunch.  Add a little tossed salad to your plate and you’ve got a great balanced meal.

Happy Gnashing!

-Michelle