The Very Best Spaghetti Sauce

I say that as Don has been making this forever. You always want  more. Make it and you will see.

  • 4 tbsp. good olive oil
  • 2 medium onions, peeled and finely chopped
  • 3 garlic cloves, finely chopped
  • 2 – 14 oz. cans of canned Italian tomatoes
  • 1 cup tomato juice
  • 3/4 tbsp. fennel seeds
  • 1 tsp. each of: basil, thyme, oregano
  • pinch of rosemary (chopped)
  • 1 1/2 lbs. hamburger
  • 1/2 cup red wine vinegar
  • 1 tin tomato paste
  • 1 tbsp. sugar
  • pinch of salt
  • 1/4 tsp. cayenne
  • 1 cup grated Asiago cheese

Mix all together in a large saucepot and simmer for about 1 – 1  1/2 hours until thick.  On each individual serving, sprinkle the Asiago cheese.

All that is needed for a perfect meal is to add a chilled salad, slice of garlic toast and a glass of red wine.

Green Bean and Tomato Salad

We all know the nicer weather is coming and this will help you get ready for it. We all need new and different salads on hand and this one will help you out.

  • 1 tbsp. fresh orange juice
  • 1 1/2 tsp. fresh lemon juice
  • 1 1/2 tsp. soy sauce
  • pinch of ground coriander
  • 1/2 tsp. minced fresh ginger
  • 1/2 tsp. honey
  • 1 1/2 tbsp. vegetable oil
  • pinch of salt and pepper
  • 1/4 lb. green beans, stem ends removed
  • 3 ripe tomatoes
  • 1 small bunch baby spinach, stems removed and cut the leaves in half.

In a small bowl, mix together the fruit juices, soy sauce, coriander, ginger and honey until combined. Whisk in the vegetable oil and season with the salt and pepper.

Bring a pot of water to the boil, add the beans and cook until tender (about 2-3 minutes). Drain and place in ice water to stop the cooking process.

Cut the tomatoes into thick chunks. Drain the beans really well and pat dry with a paper towel. Place all in a bowl and toss with the dressing.

Arrange on 4 salad plates or simply leave in the bowl and let everyone help themselves, if it is to be a side portion.

30 Minute Chicken Tomato Stew

When life becomes busy this might be a quick way to serve a nutritious dinner under 30 minutes. Let’s go.

 

  • 3 slices bacon, thinly sliced
  • 4 boneless, skinless chicken breasts
  • 2 tsp. Crisco oil
  • 1 small onion, thinly sliced
  • 3 garlic cloves, grated
  • 1 tbsp. fresh thyme, chopped
  • 1 pkg. white mushrooms (227g)
  • 1 can white navy beans, rinsed and drained
  • 2 cups stewed tomatoes
  • pinch of salt and pepper
  • 2 tbsp. chopped fresh parsley
  • 1/2 cup white wine
  • 1 tsp. red wine vinegar

In a large skillet, cook the bacon only until the fat renders (about 2 minutes).

Add the chicken and cook, stirring until brown, about 5 minutes. Use a slotted spoon and remove from the pan. Set aside.

In the same skillet, cook the onion, until clear, add the garlic and thyme and cook about a minute. Add the mushrooms and 2 tbsp. water, until the mushrooms are tender and there is no liquid remaining.

Return the chicken to the skillet, stir in the beans, tomatoes, salt, pepper and wine, and bring to a boil.

Reduce the heat, cover and simmer until the stew has thickened and the chicken is no longer pink inside. Remove from the heat, add the parsley and vinegar.

This would best be served over buttered broad noodles and a green salad.

Now, eat and off to the game or sporting event that is important to your family.

Maui Tomato Ginger Bisque

Anyone who knows me, knows I love Maui and every time we go there we head off to Mama’s Fish House. This recipe is from their establishment with their compliments.

 

  • 5 Tbsp. butter
  • 1 cup Maui onions, chopped
  • 3 tbsp. minced garlic
  • 6 tbsp. ginger, peeled and minced
  • 10 cups fresh tomatoes, diced
  • 4 qts. chicken stock
  • 2 cups heavy whipping cream
  • 1 cup of roux (1 cup flour mixed with 1/2 cup melted butter)

With a small stock pot, saute the onion in 5 tbsp. butter until translucent, adding the garlic and ginger. Cook for about 2 minutes, making sure not to burn the garlic. Add the tomatoes and simmer for 3 minutes.

Add the chicken stock, bring this to a boil. Reduce  temperature to a low simmer for about 10 minutes. Add the roux and mix really well. Carefully puree the hot soup with a hand emulsifier and then add the cream, simmering for another 10 minutes. Taste and add salt and pepper if needed. Strain the soup for a creamier texture.

*Note: This really pairs well with a grilled cheese sandwich and a lovely glass of chilled white wine.

Grilled Tomatoes With Pesto

This will make a great side dish for chicken or a quick appetizer while conversing with friends.

 

To serve 6, you will need:

  • 3 medium, firm and cored tomatoes, cut in half crosswise
  • 1/4 cup pesto (homemade or purchased)
  • 6 super thin sliced onion slices
  • 1/2 cup Havarti cheese, shredded
  • 1/3 cup smoked almonds, coarsely chopped
  • 2 tbsp. chopped Italian parsley

With a spoon, scoop out 1/4 inch of the tomato halves. Top each tomato half with 2 tsp. of the pesto sauce and an onion slice. Arrange on foil pie plates.

On the barbecue at a medium-high temperature, place plans on the grill and close the cover for about 8 mins. just until they are heated through but not mushy.

In a small bowl, mix together the almonds, cheese and parsley. Sprinkle the mixture over the tomatoes and grill for about 5 more minutes until the cheese has melted.

Yum!

Artichoke And Tomato Bucatini

This is really a tasty dinner and easy on the pocketbook. You can also add shrimp or even cooked ground beef. Your choice.

 

  • 8 oz. dried bucatini
  • 1/4 cup grated Asiago cheese
  • 1/2 cup chopped sweet onion
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1 – 28 oz. can diced tomatoes, do not drain
  • 1 – 6 oz. jar artichoke hearts, rinsed and drained, coarsely chopped
  • pinch each of salt and pepper
  • fresh basil leaves

Cook the past according to directions, drain reserving 1/4 cup of the water. return the pasta to the pot and add the Asiago cheese, tossing to mix, Add a little of the water to ensure that the pasta is evenly coated with the cheese.

In a large pot, cook the onion in olive oil over a medium heat until tender – about 5 minutes. Add the garlic and cook for about 30 seconds (do not burn). Add the tomatoes, artichoke hearts, salt and pepper. Cook until slightly thickened, stirring all the while.

To serve, top the pasta with the tomato/artichoke mixture and toss with some small basil leaves. Add a small salad and Voila! you did it again.

 

 

Pork Tenderloin Focaccia Sandwiches

This is a sandwich you can take to work or make up for picnics at the beach….lunch on the patio…whatever and wherever you wish.

  • 18 oz. cooked pork tenderloin, according to your favourite recipe
  • 1 ripe avocado
  • 1 large tomato, cored and sliced
  • 4 slices provolone cheese
  • Mississippi mustard
  • mayonnaise
  • 1 x 10 inch focaccia bread, quartered and cut in half

Hopefully you followed the recipe on the sticker of the tenderloin you purchased, because it has a sweet/tangy flavour. When cooked, slice thin and set aside.

Butter the bread . Broil for about 4-6 minutes until golden on the edges, set aside.   Slice the tomatoes, then mash the avocado with a fork until smooth.

Spread the bottom layer of the bread with the avocado, add the pork, tomato and cheese on top. Brush the mustard and mayo on top bun. Put together. Makes 4 sandwiches.

For a little crunchy texture, put out the chips….after all, it is summer.

 

Penne With Ricotta and Tomatoes

This is a nice light lunch for warmer days in the Spring.

 

  • 30 cherry tomatoes, halved
  • 3 sprigs fresh thyme, leaves only
  • 3 garlic cloves, minced
  • 1 tsp. sugar
  • 1/2 cup olive oil
  • 2 limes, zest only
  • pinch of salt and freshly ground pepper
  • 12 sundried tomatoes in oil, finely chopped
  • 1  2/3 cups ricotta cheese
  • 2 tbsp. grated asiago cheese

In a bowl combine the fresh tomatoes, thyme, garlic, sugar and half the olive oil, lime zest, salt and pepper

In a skillet, heat the remaining oil. Add the cherry tomato mixture and cook for 10 minutes. Remove the confit from the heat and set aside to cool down to room temperature.

In another bowl, combine the sundried tomatoes, ricotta cheese, asiago cheese, salt and pepper.

Cook the pasta al dente. Drain.

Add the tomato confit and the cheese mixture and toss to coat. This will serve 4 for a main course or 6-8 as an appetizer.

Serve with a chilled glass of wine, garlic toast, yummy.

 

Fiery Pasta Sauce

I know I am a chicken of spicy foods,but for those who like a good, spicy sauce, this is just for you.

  • 12 regular tomatoes or 20 roma tomatoes
  • 1/4 cup olive oil
  • 8 garlic cloves, minced
  • 2 large onions, chopped
  • 1 x 5 1/2 oz. tin tomato paste
  • 1 tbsp. each of dried basil and oregano leaves
  • 2 tsp. red hot chili flakes
  • pinch of salt
  • 1 tbsp. of sugar
  • 1/2 cup fresh chopped basil

Cut an x in the bottom of the tomatoes and put several of them at a time into a pot of boiling watr. Boil for about 30 seconds. Repeat until all done.

Use a slotted spoon to remove from the water and peel the skins off and coarsely chop. Discard the skins. Place the tomatoes in a large pot and add the oil, garlic and onions. Stir until the onions are very soft. (about 15 minutes).

Add in the tomatoes with all the juice and seeds, tomato paste, dried basil, oregano, chili flakes and salt. Increase the heat to high and bring to a boil. Reduce the heat and partially cover. Stir often until it becomes thick and the flavour develops (1 hour). Taste and add the sugar. Stir in the fresh basil, serve over long pasta such as spaghetti or spaghetini

To make this an adult sauce, add a splash of vodka and some heavy cream. Stir in and  watch your guests roll their eyes in pure delight. HA!

Pour a glass of red wine, add a crisp salad, garlic bread and a few friends. What a great way to share an evening meal. Yummy.

Salsa- The Very Best

A lady I once  knew gave me this recipe. Don really likes it. Better than store bought and, obviously, much fresher.

 

  • 6 large tomatoes, diced fine
  • 1 medium onion, diced fine
  • 1 green pepper, diced fine
  • 2-3 fresh jalepeno peppers (seeded or not, depends on you), diced fine
  • 2 tsp. sugar
  • 1 tbsp. cumin
  • 1 tsp. salt
  • 14 oz. can of tomato sauce
  • 1/3 cup white vinegar
  • 1 bunch cilantro, finely chopped

In a large pot, combine all the ingredients and bring to a boil. Lower the heat and simmer for 8-10 minutes  or until it becomes thick. When cool, put in sealable glass jars or….why didn’t I think of this…cool in the fridge and then bring out the crackers, chips and EAT it.

OM yummy!

Village Salad

I’ve heard it takes a village to raise a child, so here we go….a village salad..

 

  • 4 firm large roma tomatoes, thinly sliced in rounds
  • 1 english cucumber peeled and scraped with a fork for stripe effect  and sliced into rounds
  • 1 red bell pepper, stems and seeds  removed, cut into rings
  • 1 yellow bell pepper, stems and seeds removed, cut into rings
  • 1/2 cup kalamata olives, pitted and sliced into rings
  • 6 oz. blue cheese, cut into small chunks
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tsp. freshly chopped oregano
  • pinch each of salt and pepper

Place the tomatoes, cucumbers, peppers into a large bowl. Mix in the olives and cheese.

In a small bowl whisk togeter the oil, vinegar, oregano, salt and pepper and drizzle over the salad. Gently toss to coat.

Optional: warm crusty rolls with butter and, without a doubt, a glass of chilled wine.

 

Mussels With Tomatoes

Right off the bat I will inform you, these things do not enter my mouth. I can’t be drunk enough or dead enough! True. That being said, this recipe, I am told, is the best. Ordinarily Mussels are really good when just steamed but over-the-top when teamed with tomatoes.

 

  • 2 lbs. fresh mussels
  • 2 tomatoes
  • 1 onion
  • 1 small zucchini
  • Crisco Oil
  • 2 garlic cloves, chopped
  • 3/4 cup of V8 juice, NOT clamato juice
  • 1 tsp. sugar
  • pinch of salt and pepper
  • 1/2 cup finely shredded fresh basil

Scrub these little babies and remove the beards. Discard any that are open.

Coarsely chop the tomatoes and onions, finely chop the zucchini. Lightly oil a wide saucepan. Set over medium heat and add the onion and garlic. For one minute, stir often. Now add the tomatoes, zucchini, sugar, salt and pepper. Boil gently until tomatoes start to soften and the sauce is thickening.

Once the sauce is thick, add the mussels and cover. Cook these for about 6 minutes. If there are any that did not open, discard. Scoop into bowls, ladle some sauce over and add some warm crusty bread to sop up all the juices. Sprinkle some shredded basil over top.

Order lots of wine and go for it. Enjoy! See, I can be good every once in a while and share something I don’t happen to care for.