One less item that I'll be buying precooked. =)
Tomato Herb Pasta Sauce
5 tomatoes, diced, big chunks (Locally grown if possible)(you may also sub a large can of crushed tomatoes)
1/2 yellow onion, finely chopped
2 stalks celery, finely chopped
2 med. carrots, chopped
3 tbls olive oil
1 tbls basil
1 garlic clove or 1.5 tsp minced garlic
1 tbls oregano
Salt and Pepper
1/2 c white wine (optional)
In a dutch oven or stock pot (5 or 6 quart pot), heat olive oil over med heat. Add in onion, celery, and carrots. Lower heat and simmer for about 6 minutes. add garlic and simmer for 5 more minutes. (If you are making a meaty sauce, now would be the time to add in the meat and brown it. We had grass fed lean beef in the lasagna and it was tasty.) Add basil, oregano, salt/pepper, and wine. 5 more minutes, then add tomatoes. Don't worry about it looking like a big tomato salad. The tomatoes will cook down and will provide all of the liquid that you'll need. Cover and cook for two hours, stirring occasionally. Then uncover and cook for an additional 30 min or until sauce has cooked down to your desired consistency. Serve over pasta.
This will also keep nicely in the fridge for up to a week. The tomatoes take care of the preservation.
A couple of hints about this recipe~ The tomatoes do not need to be cut into small pieces. It will not cut down your cook time to cut them smaller. the time is needed for the flavors to meld together.
Also, some people may prefer to blanche and peel the tomatoes... I don't mind the skin. That is also why I offered the canned solution. And, depending on the season, the can may be more cost-effective.
Also, if you go with the meat option, choose a very lean meat. Otherwise, you'll need to brown it with the onions, celery, and carrots and then drain it. No bueno. That's a waste of flavor!
Prep time: 10 min.
Cook time: 2 to 3 hours (but, like the bread, it won't require your attention)
Enjoy!
Thursday, July 15, 2010
nemesis, thy name is Procrastination
So, I started this with the full intention of documenting my little adventure on a daily-ish basis. Then I remembered that I have children! The cooking didn't stop; only the typing. So, now I have to think about the last week and all that I made and it was a pretty productive week. This could take a minute.
After the success of my tomato sauce, I decided I wanted to try to make my own pasta. I don't have any special equipment for it, so I don't know what I was thinking. Then, before I'd acted on that impulse, the Hub decided to try HIS hand at homemade cheese. Game On! He made the most delicious ricotta cheese ever to come from a cheese cloth. It's like butta! So, I went after the pasta, using only my hands and a rolling pin. Then, I made my sauce, and, voila, lasagna!!
I have also successfully made three loaves of bread, loads of scones, and some cookies. Seems like there was more, but maybe that's just because we ate the lasagna for so long that I haven't had to cook....Yep, that's why. I'm okay with that answer.
On to the recipes. The recipe below is for bread. Plain 'ol everyday, only it knocks your socks off, bread. Once you pull this off, you will not want to buy bread again. If that sounds a little far-fetched, try it. It will not disappoint.
Oh, did I mention that I have absolutely tamed the yeast?!
If some of the recipes aren't credited to others, it's because they're made up (tried and true, of course) or because I started with someone's recipe and then ended up changing damn near everything.
Bread. The way it's meant to be.
5 to 6 c. Bread Flour (completely different protein count that AP flour, so buy the right one)
1 c. warm water >110 degrees (warm sensation on the inside of the wrist, but not hot)
2.5 tsp or 1 pkt Active Dry Yeast
1 tsp Salt
1/2 c Sugar
Spray loaf pan with nonstick cooking spray.
Dissolve yeast in water and let it stand for 3 to 4 minutes to activate. It's active when it looks like it's releasing gas.
In a large bowl (or your stand mixer bowl) combine salt and sugar, then pour in yeast water.
Set the mixer on low, with your dough hook attached, and slowly add the flour. Add as much as needed to form a healthy dough ball that pulls away from the sides of the bowl.
*If you do not have a stand mixer, don't be afraid to use your hands. Get em in there and fold and squish until you have something that looks like pizza dough, only slightly more sticky. Everything else will be the same.
Now stop. Spray a little cooking spray on your dough, so it doesn't stick to the bowl. Cover the whole thing with a plastic bag (garbage bags work fine) and walk away for 1 to 2 hours.
When dough has doubled in size, move it to a floured surface and gently knead. Then roll in in on itself until it resembles a football and place it in the loaf pan. Cover it again and let rise again for about 45 min.
Preheat oven to 400 degrees. Set your oven rack on the second from the bottom lip.
After rising, bake for 35 minutes. Remove from pan to cool.
The time frame sounds long, but most of the time is spent doing other things while it rises.
I guarantee, it's worth the effort.
More to follow.........
After the success of my tomato sauce, I decided I wanted to try to make my own pasta. I don't have any special equipment for it, so I don't know what I was thinking. Then, before I'd acted on that impulse, the Hub decided to try HIS hand at homemade cheese. Game On! He made the most delicious ricotta cheese ever to come from a cheese cloth. It's like butta! So, I went after the pasta, using only my hands and a rolling pin. Then, I made my sauce, and, voila, lasagna!!
I have also successfully made three loaves of bread, loads of scones, and some cookies. Seems like there was more, but maybe that's just because we ate the lasagna for so long that I haven't had to cook....Yep, that's why. I'm okay with that answer.
On to the recipes. The recipe below is for bread. Plain 'ol everyday, only it knocks your socks off, bread. Once you pull this off, you will not want to buy bread again. If that sounds a little far-fetched, try it. It will not disappoint.
Oh, did I mention that I have absolutely tamed the yeast?!
If some of the recipes aren't credited to others, it's because they're made up (tried and true, of course) or because I started with someone's recipe and then ended up changing damn near everything.
Bread. The way it's meant to be.
5 to 6 c. Bread Flour (completely different protein count that AP flour, so buy the right one)
1 c. warm water >110 degrees (warm sensation on the inside of the wrist, but not hot)
2.5 tsp or 1 pkt Active Dry Yeast
1 tsp Salt
1/2 c Sugar
Spray loaf pan with nonstick cooking spray.
Dissolve yeast in water and let it stand for 3 to 4 minutes to activate. It's active when it looks like it's releasing gas.
In a large bowl (or your stand mixer bowl) combine salt and sugar, then pour in yeast water.
Set the mixer on low, with your dough hook attached, and slowly add the flour. Add as much as needed to form a healthy dough ball that pulls away from the sides of the bowl.
*If you do not have a stand mixer, don't be afraid to use your hands. Get em in there and fold and squish until you have something that looks like pizza dough, only slightly more sticky. Everything else will be the same.
Now stop. Spray a little cooking spray on your dough, so it doesn't stick to the bowl. Cover the whole thing with a plastic bag (garbage bags work fine) and walk away for 1 to 2 hours.
When dough has doubled in size, move it to a floured surface and gently knead. Then roll in in on itself until it resembles a football and place it in the loaf pan. Cover it again and let rise again for about 45 min.
Preheat oven to 400 degrees. Set your oven rack on the second from the bottom lip.
After rising, bake for 35 minutes. Remove from pan to cool.
The time frame sounds long, but most of the time is spent doing other things while it rises.
I guarantee, it's worth the effort.
More to follow.........
Friday, July 9, 2010
The Hotbox
Yesterday I had a tremendous amount of energy. I cleaned up, got ready, went to Whole Foods, and launched an all-out assault on my kitchen!......I should back up.
Over the last couple of days, I have been a bit more adventurous with my oven. I got to thinking about what I actually like to eat, instead of reading my cookbooks and trying my hand at the things that sound good. So, I decided to try bagels. If you've ever eaten a bagel at Surrey in New Orleans and experienced (and it IS an experience) a really fresh bagel, you will know why someone can actually crave bagels. It started with yeast. Such a tricky little ingredient. The first time I attempted pizza dough, I threw out the first batch. I think I killed the yeast. The second batch was fine and my crust was a hit.
So, back to these bagels. They are gentle....g e n t l e. It takes two risings and then they are boiled in a special kettle water and THEN baked. Major points with the Hub for pulling that one off. The same night, my kids wanted sweets, so I whipped up a batch of blondies. But mine were chock full of chocolate, coconut, walnuts, cherries, and cranberries. Yummy! And successful, I might add. It's occurred to me that cooking is more about confidence than training; at least at this juncture.
Back to the battleground of yesterday.... So again, I tamed the yeast and got started on the most delicious pull apart rolls ever! Again, two risings, and lots of butter (mmmm). Then I made a carrot and walnut bread that the Hub had requested. On the stovetop, I had tomatoes and company simmering for a homemade pasta sauce. I may never ever buy sauce again. And people, it is EASY!!!! (Should I be posting recipes at this point? Weekend assignment for myself!) I then made some very lite shortcakes and whipped up some cream. My kids had a sleepover last night, so my full menu was pasta, dinner rolls, and strawberry shortcake. All from scratch, and made with organic, locally grown ingredients. I have to say, it felt good to give that to kids.
After running my oven for five hours, it was nearly eighty degrees in my house and I was pooped. So, tonight, I snacked on wine and horseradish cheddar while my Hub made an incredible dinner. (That recipe will be posted as well. Think crawfish with an indian influence. Delicious!)
Do I paint or cook tomorrow? Hmm......
Over the last couple of days, I have been a bit more adventurous with my oven. I got to thinking about what I actually like to eat, instead of reading my cookbooks and trying my hand at the things that sound good. So, I decided to try bagels. If you've ever eaten a bagel at Surrey in New Orleans and experienced (and it IS an experience) a really fresh bagel, you will know why someone can actually crave bagels. It started with yeast. Such a tricky little ingredient. The first time I attempted pizza dough, I threw out the first batch. I think I killed the yeast. The second batch was fine and my crust was a hit.
So, back to these bagels. They are gentle....g e n t l e. It takes two risings and then they are boiled in a special kettle water and THEN baked. Major points with the Hub for pulling that one off. The same night, my kids wanted sweets, so I whipped up a batch of blondies. But mine were chock full of chocolate, coconut, walnuts, cherries, and cranberries. Yummy! And successful, I might add. It's occurred to me that cooking is more about confidence than training; at least at this juncture.
Back to the battleground of yesterday.... So again, I tamed the yeast and got started on the most delicious pull apart rolls ever! Again, two risings, and lots of butter (mmmm). Then I made a carrot and walnut bread that the Hub had requested. On the stovetop, I had tomatoes and company simmering for a homemade pasta sauce. I may never ever buy sauce again. And people, it is EASY!!!! (Should I be posting recipes at this point? Weekend assignment for myself!) I then made some very lite shortcakes and whipped up some cream. My kids had a sleepover last night, so my full menu was pasta, dinner rolls, and strawberry shortcake. All from scratch, and made with organic, locally grown ingredients. I have to say, it felt good to give that to kids.
After running my oven for five hours, it was nearly eighty degrees in my house and I was pooped. So, tonight, I snacked on wine and horseradish cheddar while my Hub made an incredible dinner. (That recipe will be posted as well. Think crawfish with an indian influence. Delicious!)
Do I paint or cook tomorrow? Hmm......
Tuesday, July 6, 2010
A little time off and building ambition
Reader beware- I am not a cook. I have never had a lesson, nor did I have the kind of Mom who taught me those things. I am a domestic fumbler. Everything with me is trial and error. In fact, I have no idea why I am currently blogging, having never done that before either.
Having said what I'm not, let me tell you what I am.
I am a 31yr old wife and Mom to two boys. I recently left my job to restore some sanity to our household. We are renovating our home so I'm not exactly left bored. Being the great procrastinator that I am, I've never really spent much time in the kitchen. My husband is an amazing cook and so I just figured I'd leave it to him. However, I've talked about baking so often over the years, that he has continually given me baking equipment for holidays.
I recently saw a documentary called Food, Inc. Unfortunately, prior to that day, I was oblivious about food. "Eats like a trucker" is my hubs description of my dietary habits. NOW I can't ignore what I've learned. I'm reading "The Omnivore's Dilemma", by Michael Pollan. Feeling better and worse about my food.
So, here I go....
I've got my organic ingredients, my big fancy baking stuff, Alton Brown's cookbook (great tips!), and a newly acquired food conscience. Wish me luck! Favorite recipes are welcome!
I'll post progress and favorite recipes. Maybe I can even snap a pic of the look on my husband's face when he's SAYING it's good, but offering suggestions for changing it.
Having said what I'm not, let me tell you what I am.
I am a 31yr old wife and Mom to two boys. I recently left my job to restore some sanity to our household. We are renovating our home so I'm not exactly left bored. Being the great procrastinator that I am, I've never really spent much time in the kitchen. My husband is an amazing cook and so I just figured I'd leave it to him. However, I've talked about baking so often over the years, that he has continually given me baking equipment for holidays.
I recently saw a documentary called Food, Inc. Unfortunately, prior to that day, I was oblivious about food. "Eats like a trucker" is my hubs description of my dietary habits. NOW I can't ignore what I've learned. I'm reading "The Omnivore's Dilemma", by Michael Pollan. Feeling better and worse about my food.
So, here I go....
I've got my organic ingredients, my big fancy baking stuff, Alton Brown's cookbook (great tips!), and a newly acquired food conscience. Wish me luck! Favorite recipes are welcome!
I'll post progress and favorite recipes. Maybe I can even snap a pic of the look on my husband's face when he's SAYING it's good, but offering suggestions for changing it.
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