Pasta Sauce

One of my favorite childhood memories is coming home from school in the winter to the smell of homemade pasta sauce cooking on the stove.  The house would be cozy and warm, with delicious scents emanating from the kitchen.  Homemade sauce is still one of my favorite meals.  This is my go-to recipe.  It's the meal that I'm most likely to make for people when I have them over for dinner the first time.

The sauce is comprised mainly of canned tomatoes, so it is important to buy fairly high quality.  I like Wegman's Italian Classics, Muir Glen or Trader Joe's the best.  Unless you use Wegman's Kitchen Cut tomatoes, you should get whole tomatoes.  Diced or crushed will be too watery.  I plan for one can of tomatoes per person that I'm serving, and adjust the seasonings accordingly.  This is the first time I've actually written this recipe out, so hopefully the measurements are correct!

3 Tbsp olive oil
4 cloves garlic, minced
4 cans whole tomatoes
2 Tbsp dried oregano
2 Tbsp dried parsley
3 Tbsp dried basil
1 tsp crushed red pepper
1/2 tsp sugar
salt and pepper to taste
10 fresh basil leaves, torn

Heat olive oil in large pot.  Add garlic and cook for a minute or two.  Add tomatoes and their juices.  Cut them up with a wooden spoon (or this from Pampered Chef).  Add dried herbs, crushed red pepper, sugar, salt and pepper.  Simmer uncovered until liquid is mostly evaporated, about two hours, stirring occasionally.  Taste, and adjust seasonings as necessary.  Stir in torn basil about 5 minutes before serving.

Here's the sauce, served with homemade pasta from "The Pasta Bible" cookbook and homemade cheese, using this kit...

Buon Appetito!

Indian Rice Pudding

In Rochester we are fortunate to have a plethora of delicious Indian restaurants to choose from.  The best way to finish an Indian feast is with a bowl of rice pudding.  We had leftovers from one of these wonderful restaurants for dinner this evening, but sadly no dessert!  I decided to try to recreate a slightly healthier version of the rice pudding at home.

1/2 cup uncooked basmati rice
1 15 oz can light coconut milk
4 cups 2% milk (If you're feeling decadent, I'm sure whole milk would taste better).
1 tsp cardamom
1 cinnamon stick
1/2 cup sugar
1 tsp vanilla
chopped almonds or pistachios

Combine rice, coconut milk, 2% milk, cardamom and cinnamon stick in a pan.  Cook over medium-high heat, stirring constantly, until boiling.  Remove cinnamon stick and reduce heat to a simmer.  Cook for an additional 50 minutes, stirring occasionally.  Remove from heat and stir in sugar and vanilla.  Chill for at least 4 hours, or overnight.  Serve, topped with chopped nuts.

Kaesespaetzle mit Bratwurst, Sauerkraut and Mushrooms

I've been craving sauerkraut lately, but haven't really felt like having it in a sandwich.  I was wandering around the grocery store looking for inspiration and found the spaetzle.  This German version of mac and cheese is delicious and easy.  The hardest part will be washing the dishes.

2 onions, thinly sliced
2 lb bag sauerkraut, drained
1 package Tofurky Beer Brats, sliced
8 oz sliced mushrooms
10.5 oz box spaetzle, cooked according to package directions
1 1/2 cups shredded swiss cheese
olive oil

Preheat oven to 375.

Heat 1 tbsp olive oil in a large frying pan.  Add onions and cook until very soft.  Mix in sauerkraut and cook, stirring frequently, over low heat until sauerkraut is slightly browned.

In a separate pan heat another tablespoon of olive oil.  Add the beer brats and cook on both sides, until browned.

Heat one more dry pan over high heat.  Cook mushrooms until they release their juices.

In a greased pan mix spaetzle, sauerkraut, beer brats and mushrooms.  Stir in swiss cheese and bake for 20-25 minutes.

Grilled Cheese with Brie, Mushrooms and Caramelized Shallots

The key to any good grilled cheese sandwich is to come to terms with the fact that you are not cooking a health food and butter both sides of the bread.  It doesn't matter if you're using a plastic-wrapped cheese slice or making something more upscale like this; butter makes the difference.  As far as sandwiches go, this one is pretty laborious.  It was well worth it though.  I highly recommend trying this.

This makes two sandwiches.

4 shallots, thinly sliced and caramelized in butter (here's a helpful resource)
6 oz. baby bella mushrooms, sliced
4 sliced high quality white bread, thickly sliced and buttered on both sides
3-4 oz. brie, sliced as best you can

As you are finishing caramelizing your shallots get started on the mushrooms.  Spray a skillet with cooking spray and place on high heat.  Add the mushrooms and cook, stirring frequently.  Allow all of the juices to be released and do not remove from heat until the mushrooms are slightly browned and your pan is dry.  If you do not do this you will end up making a soggy mess of your sandwiches.

Spread brie on two slices of bread.  Cover with cooked mushrooms and caramelized shallots.  Top with remaining slices of bread.  Head griddle over medium heat.  Carefully add sandwiches and cook for a couple of minutes on each side, being careful not to burn the bread.  Getting the right temperature is a delicate balance.  You want it to be hot enough to melt the cheese, but not so hot that it burns the bread.  If necessary flip the sandwiches more than once to achieve appropriate cheese melting and avoid inappropriate bread scorching.  Serve immediately.

I'm sorry this photo is so blurry.  I was having trouble with my camera and getting impatient because it smelled so good and I really wanted to eat!

Grilled Chipotle Portobello Mushrooms

This is a very simple way to cook portobello mushrooms that I came up with a few years ago while visiting my sister in Florida.  John loves them and so strongly associates them with my sister's house that he requests them every time we are there.  I occasionally make them at home and decided to celebrate our summer-in-March by doing so tonight.  You can either have these as a sandwich on toasted rolls, or just plain as a side.  Sometimes I melt cheese on them too.

4 portobello mushrooms, washed, stems removed
1/2 cup olive oil
1-1 1/2 tbsp. ground chipotle chili powder, depending on your heat preference
1 tsp. sea salt

Mix olive oil, chipotle chili powder and salt.  Pour over mushrooms.  Use your hands to rub chipotle mixture into both sides of mushrooms.  Let mushrooms rest while you heat the grill (medium heat). 

Grill until tender and juicy, turning once or twice while they're cooking.  Enjoy!

Salsa Mac & Cheese

I love homemade macaroni and cheese.  I make it rather frequently.  The classic version is great, but it also begs to be jazzed up a little.  I've been wanting to try it with salsa for a long time and finally got around to it tonight.  I shouldn't have waited so long- it was delicious!

Here's the recipe...

1 lb. pasta
5 tbsp butter
5 tbsp flour
4 cups milk, warmed up in the microwave
salt and pepper, to taste
8 oz. cheddar cheese, cubed (I use light cheddar so that I can convince myself this is a healthy recipe)
8 oz. monterey jack cheese, cubed
15.5 oz. jar hot salsa
2 tbsp butter
1 1/2 cups panko bread crumbs

Preheat the oven to 350.   Cook pasta until al dente and drain. 

While you're cooking the pasta melt the butter in a sauce pan.  Add the flour and stir constantly for a minute or two to make a roux.  Whisk in the heated milk a little at a time.  Bring to a boil, reduce heat and simmer.  Stir in salt and pepper and stir often, until sauce thickens.  Remove sauce from heat and stir in cheese, until melted.  Mix in salsa.

Combine cheese sauce and pasta and pour into greased baking pan.

Melt butter in a medium skillet.  Add panko bread crumbs and saute for a couple of minutes, until lightly browned.  Sprinkle over the top of the pasta mixture.

Bake uncovered for 45-55 minutes.

Enjoy- but make sure you let it cool a little bit before digging in or you'll burn your tongue!

Cheesy Broccoli Patties

I was on Pinterest the other day and saw a picture titled Cheezy Broccoli Fritters.  They looked delicious, but the recipe that went with them didn't sound too great (even though I'm a vegetarian I'm suspect of anything that calls for hemp seeds).  I decided to create the recipe that I imagined when I saw that photo.  Here's what I came up with...

2 boxes frozen, chopped broccoli, thawed
1 15 oz. can cannellini beans, drained
1 egg, beaten
1 cup shredded cheddar cheese
1 cup bread crumbs
1 clove garlic, chopped
salt and pepper, to taste
canola oil, for frying

Mix broccoli and cannellini beans in a large bowl.  Use a potato masher to smoosh the beans and broccoli together.  Stir in egg.  Add cheese, bread crumbs, garlic, salt and pepper and mix well.  Use your hands to form patties about 3/4 inch thick and 2 1/2 inches across.  You should end up with 15 or 16 patties.

Heat oil in skillet.  Place patties in pan and cook 4-5 minutes on each side, or until browned.  You'll need to do this in two batches.  Drain on paper towels and serve immediately.