3 posts tagged “recipes”

Ok, this was made in a flash from canned tomatoes, onions, garlic, and so forth.  The kids devoured it, not to mention the dog.  Wait, maybe that's not the best endorsement.  But he is a very picky dog.  Whatever, it was great.

Pantry Spagh Sauce

2 Tablespoons olive oil
1 medium onion, peeled and diced
2 teaspoons dried basil
2 teaspoons dried oregano
1 28-ounce can whole tomatoes
1 28-ounce can pureed tomatoes
5 cloves garlic, smashed and roughly chopped
salt and pepper to taste

Heat olive oil over medium heat until shimmering.  Saute onion until translucent.  Add basil and oregano, plus some salt and pepper (about 2 teaspoons salt, and 1 teaspoon pepper seemed to work well).  Saute until the onion is tender. Add garlic and cook for 1 minute.  Add tomatoes, breaking up the whole ones with your fingers or a wooden spoon.   Simmer, covered, over  low heat for about 30 minutes until thickened.  Taste to adjust salt and pepper and serve over pasta, topped with shaved/grated/shredded Asiago or Parmesan cheese.  We also had a fruit salad and fresh bread (yet again from New Seasons) and it was a perfect supper for the chilly fall night.

This is some of the best cornbread I've ever made.  The sugar is optional, or you can sub honey for it.

Northern-Style Cornbread

1 cup stoneground cornmeal
1 cup flour
3 1/2 teaspoons baking powder
1 teaspoon salt

1 cup milk
1 egg
1/4 cup vegetable oil

1/4 cup sugar or honey

Grease a 9x9" pan and preheat the oven to 425.

Whisk together dry ingredients in a large-ish bowl.  If you're using the sugar, add it to the dries.  Whisk together the wet ingredients.  If you're using honey, add it to the wets.  Gently fold the wet ingredients into the dry until moistened but still lumpy.  If you wanted to add some fresh corn or thawed frozen corn, now would be a good time to fold it in in a couple strokes.  Pour into the prepared pan and bake for 18-20 minutes until tester comes out clean.  The cornbread doesn't brown too much but it's still delicious.  Serve hot with butter and jam/honey (or just butter).  I also like to put a piece in a bowl and put chili on top, with your fave delicious toppings.  Mmm-hmm.

I got my produce box yesterday from Organics to You, so the boy and I decided to make some sort of yummy veggie dish with all the lovliness.  These are the two recipes we came up with.  I don't know if they necessarily go together, but they were both damn good nonetheless.

Beet Salad:
3 large beets, leaves and taproot trimmed
1/2 cup water
Put beets into small pan.  Add water, cover with foil, and roast at 350 for about 45 minutes, or until they are pierced easily with a knife.  Set aside until cool.  When cool enough to handle, peel by rubbing skin off under cold water.  Chop into bite-sized pieces and put into a small bowl.

3 Tablespoons Balsamic vinegar
3 Tablespoons olive oil
1 clove garlic, minced
salt and freshly ground black pepper to taste.
Whisk all ingredients together.  Taste to adjust seasonings.  Pour over the beets.  Top with:
Crumbled Boucheron cheese
Toasted pecans
Eat, enjoy, and don't be afraid of the bright magenta pee the next day!

Beautiful Potato and Broccoli "Curry"
1/2 of a red onion, sliced
1/2 bunch scallions or green onions, chopped (include about 2" of green part)
1/2 cup chopped cilantro
2 medium Yukon Gold potatoes, chopped into small chunks
1 medium stalk broccoli, cut into florets
1 bunch spinach, stems removed and leaves washed well
1 can unsweetened coconut milk
Salt and pepper to taste
1 teaspoon cumin
1 teaspoon coriander
2 cloves garlic
1 serrano chili pepper (more if you like it really spicy), seeded and chopped
3 tablespoons canola or peanut oil

In seperate pots, boil or steam broccoli and potatoes until tender.  Drain and set aside.
Set aside 2 tablespoons each scallions and cilantro.  In food processor or blender, puree remaining cilantro and scallions with 1 tablespoon oil, cumin, coriander, garlic, and serrano. 
In large skillet or wok, heat 2 teaspoons oil.  Saute onion until tender and just beginning to color.  Add scallions and saute for 1 minute.  Add spinach and saute until tender and bright green.  Set aside.

Heat remaining oil in skillet.   Saute puree until fragrant, about 1 minute.  Add coconut milk, broccoli, potatoes, 1/2 teaspoon salt, and onion/spinach/scallion mixture.  Bring to a boil, reduce heat, and simmer for 2 minutes.  Taste to adjust seasoning.  Serve over white or brown Basmati rice, and garnish with remaining cilantro and scallions.  We added a squeeze of lime and it was perfect.

This was so good it almost counteracted my bad feelings about my sink full of sewage that leaked all over my makeup and everything else stored under my sink.  I said almost.