Monday, February 17, 2020

Sunday Sauce

I have a couple of food Apps on my phone:  Epicurious and New York Times Cooking.  My most favorite cook on the NYT Cooking is Alison Roman....LOVE her and her recipes!  This recipe is actually not one of Alison's but I'm pretty sure she would approve.  This sauce recipe is from Epicurious and it is a keeper.  It's easy, delicious, and makes lots to share with family and friends. 
I hope you try it.

Sunday Stash Marinara Sauce
Recipe from Epicurious, January 2018

1/2 cup extra-virgin olive oil
2 Vidalia or other sweet onions, peeled, coarsely chopped
6 garlic cloves, peeled
2 tsp. dried oregano
4 (28-oz.) cans whole peeled tomatoes (I used a combination of two of my favorites: San Marzano brand, Pomodori Pelati and Organico Bello brand, Imported Italian San Marzano Whole Peeled Tomatoes)
4 tsp. kosher salt, plus more to taste as needed
1 1/2 tsp. freshly ground black pepper, plus more to taste as needed

Heat oil in a large pot or Dutch oven over medium heat. Cook onion and garlic, stirring occasionally and being careful not to let brown, until aromatic, about 3-5 minutes. Add oregano and stir to combine. Using your hands, crush tomatoes and add to pot along with juices; season with 4 tsp. salt and 1 1/2 tsp. pepper.
Bring to a boil, then reduce heat and bring to a gentle simmer. Cook, uncovered, stirring occasionally, until sauce is reduced slightly, about 1 hour. Remove from heat and blend with an immersion blender  or in three batches with a standing blender until smooth. Taste and season with more salt and pepper if needed.

Sauce can be made 5 days ahead. Store in an airtight container in refrigerator or freeze up to 6 months.

Monday, January 20, 2020

Tamari Roasted Almonds

Most of the recipes I post to my blog are easy and this one is likely the easiest of them all.  Only TWO ingredients!  I hope you try it. xoxo

Tamari Almonds

2 cups raw almonds with skin
1/8 cup tamari soy sauce (low-sodium)

Preheat oven to 300° F.
Pour almonds onto sheet pan and place in oven for 10 minutes.
Remove from oven, flip almonds with a spatula or shake pan so that almonds roll over. Place in oven for another 10 minutes.
Cut one or two almonds in half to see if they are still white inside, turning darker, golden,  or golden brown. Return to oven until golden to golden-brown. (See photos below.)
Pour almonds into a bowl. Pour tamari over almonds and stir. It will steam as you stir. Continue to stir almonds until all the tamari has coated the almonds and the liquid has evaporated.

Turn off the oven. Distribute the coated almonds on the pan and return to the oven to dry for 10 minutes. Remove when dry. 


Sunday, November 03, 2019

Thanksgiving 2019: Stuffed Honeynut Squash

This and another version of this will be on our Thanksgiving table this year.  My plan is to also make these with my traditional bread stuffing - Herb & Shallot Stuffing.  But I will use veggie stock in place of turkey/chicken stock and I will use olive oil in place of butter.  I have one Vegan in my house and this will be for her but I guarantee that everyone will love it.
My husband just reminded me that many years ago I convinced a long-standing Vegan to eat a homemade apple pie.  We were in Milwaukee for a wedding and we attended the city's Third Ward Block Party.  One of the vendors was  selling these amazing apple pies - individual, roasted in a little brown paper bag with a very delicate butter crust.  Maybe I was being a little bit naughty by convincing our Vegan friend to partake but he LOVED it! Ha!

Wishing everyone a very Happy Thanksgiving! xoxo
Quinoa-Stuffed Honeynut Squash

1 cup Quinoa, cooked
Juice of one lemon
1/4 or to taste Spanish or Italian Olive Oil
1 tsp honey
salt and freshly ground pepper to taste
one bunch italian parsley, chopped
one jar chickpeas, drained

Cook quinoa, remove from pan to large bowl and allow to cool slightly.  Whisk together the lemon, oil, honey and pour over quinoa.  Add Salt and pepper to taste.  Fold in chickpeas and parsley.  (This makes a lot!  Use it during the week - packs up nicely in lunchbox.)

Cut honey-nut squash in half, remove seeds, drizzle with olive oil and salt & pepper (I also added a tiny bit of brown sugar but this is optional).  Turn skin size up (flesh down) on baking sheet and roast at 375 degrees for about 30 minutes until knife inserted into skin goes in without resistense.  Scoop quinoa into cavity of squash (as much as you can to overfilling) and put back in the oven to warm through (about 10 minutes).  Enjoy!