It all started with a crazy idea, a hillside and a pile of wood… The difficulties of creating anything able to withstand the weather and terrain of our mountain home became clear long before we decided to keep chickens. However, … Continue reading
6 pounds chopped tomatoes
2 pounds ground beef
1/2 cup tomato paste
1 bottle of red wine
2 yellow onions, small-medium dice
1/2 cup fresh garlic, finely chopped
2 tablespoons Worcestershire sauce
2 teaspoons dried oregano
2 teaspoons dried basil
Olive oil for sautéing
Salt and black pepper to taste
In my youth, I avoided any kind of red sauce, be it on pizza, pasta or pancakes. Don’t ask. I’m sure somebody out there loves to top their pancakes with cooked tomatoes. Now that I know how to make my own, I can’t get enough of it! What is my trick to a rich and hearty tomato sauce? A long cook time. I start out by combining the diced tomatoes, tomato paste and bottle of wine in a large heavy duty stock pot over medium heat.
Allow the tomato and wine to simmer for a couple of hours. Go ahead and sauté your diced onion in a bit of olive oil and sprinkle with salt. You will probably want to do this in 2 batches in order to properly brown the onions for a delicious caramelized taste. After a few minutes of sautéing the onions, add the garlic, and continue to cook until the onion is slightly translucent. If the bottom of your pan has any browning, deglaze with a splash of liquid. Wine, water, or stock will do. To deglaze the pan, keep it over the heat, add cool liquid and immediately scrape the bottom of the pan. Add onions and garlic to the tomato sauce. Place chunks of ground beef in your sauté pan over medium-high heat. Sprinkle with that magic fairy dust you probably know by its common name of salt. Cook until the meat is browned but not burnt, deglaze with Worcestershire sauce, then add to the tomato sauce. Add the herbs and adjust seasoning accordingly.
Serve over spaghetti noodles or spaghetti squash for a wonderful gluten-free option. Shave a few slices of any hard cheese over the top. Parmesan, Romano, Asiago, or Manchego are all good bets. Be sure to invite a few friends over because spaghetti tastes best shared with good company.
Yesterday evening was a chilly one, but that didn’t stop me from getting a hankering for some devilishly rich ice cream. Let me tell you, this is the easiest way to make ice cream ever. I don’t know how common or tradiontal it is, but golly it’s good!
2 cups heavy cream
1/2 cup agave nectar
1 teaspoon vanilla extract
Whisk together all of the ingredients
Add to ice cream mixer, while the machine is turned on
Bam! That just happened, and I am gonna make fun of you if you don’t try this yourself, because it is just about easier than slicing an apple. Did I mention I made a how-to video on this? Look forward to that post tomorrow!
This is a very special recipe to me, as it was the only dish I made growing up. And I only got to make it once a year, for Thanksgiving. Now, every year my family insists I make it, … Continue reading
Ingredients: 1/2 cup rinsed pumpkin seeds 2 teaspoons olive oil 1-2 teaspoons salt 1-2 teaspoons cayenne pepper 1-2 teaspoons garlic powder Preheat oven to 400F. Rinse pumpkin seeds, it is OK if there is still a little bit of … Continue reading