Spaghetti Sauce

I've made spaghetti sauce for an army. Well maybe not an army, but for the year. I thought I'd make a triple recipe in the stockpot. This is why they teach you math in High School. Had I actually used some math I would have realized that only a double recipe fits in the stock pot. I had to use the dutch oven as well for a triple recipe. Now I'm set for the winter. I didn't actually measure the oregano, rosemary, or thyme. I just threw in a sprig of each that I estimated would be a tablespoon (x3) each. I'm pretty happy with the results. I put a quart of the sauce in a gallon bag and froze the bag flat. Once frozen you can store them vertically or horizontally in your freezer. This is based extremely loosely on the Italian Tomato Sauce recipe in the "Frugal Gourmet Cooks Three Ancient Cuisines".
*2nd year- I don't know what happened, but the sauce has a weird taste. I think it is the red wine I used. Barefoot Merlot. I added an extra 28 oz can of tomatoes to a double batch and some extra sugar. I also pureed some of the sauce with a immersion blender. I hope I like it better when I take some out of the freezer. Blerg!

SPAGHETTI SAUCE

INGREDIENTS

1 28 oz can tomato puree

1 28 oz can chopped tomatoes

1 28 oz can whole tomatoes, drained (save juice) and chopped

2 c red wine

2 yellow onions, minced

1 carrot, chopped

2 ribs of celery, chopped

2 whole cloves (I used 1/8 tsp ground cloves)

2 bay leaves

6 cloves garlic, crushed

1/2 tsp red pepper flakes

1 tsp sugar

1 tsp pepper

1 T salt

1 tsp balsamic vinegar

3 T fresh basil, chopped

1/2 c parsley, chopped

1 T fresh oregano. chopped

1 T fresh rosemary, chopped

1 T fresh thyme, chopped

Saute the garlic, onions, red pepper flakes, celery, and carrots. (Since I was making a huge batch I sauteed these in a frying pan separately and then added to the pot.) Add the remaining ingredients (except basil). Bring to a light boil and then simmer for 2 hours, partly covered. Near the end of the 2 hours, add the basil.

Pasta with Mushroom Cream Sauce

I used to make my own pasta with a cream sauce at home. Now, I've pretty much relegated cream sauces to when I got out to eat and decide I really want them. Should you want to venture into the realm of cream sauces, this is a good one. In Italy, pasta with cream sauce is a side dish and not a main dish. You may want to serve it that way. The important trick to this sauce is to actually cook the mushrooms for 10 minutes. They will look like they are done after a few minutes, but if you continue on with the recipe at that point, you'll be disappointed. The sauce will have a weird, bitter taste. That's the voice of experience talking.

Now to deal with the issue of the onions. Originally the recipe did not call for them. Kristy was making a similar recipe that included onions. Hers was better, so I added the onions to mine. I don't remember when I added the onions to the skillet. Instinct tells me that 10 minutes will be too long. I'd guess that adding the onions to the skillet after the mushrooms have been cooking five minutes would work.

PASTA WITH MUSHROOM SAUCE

INGREDIENTS

1 12oz package mushrooms

1/2 onion chopped

3 Tbsp butter

1 cup half and half

1/2 tsp salt

1/2 cup grated Parmesan

1. Coarsely chop mushrooms. In a 10 inch skillet over medium-high heat, cook mushrooms in the butter, stirring frequently. After 5 minutes, add the onions and cook until mushrooms are tender and browned, about 10 minutes total. (not less then 10)

2. Stir half and half and salt and 1/4 c Parmesan into mushrooms; cook, stirring, until sauce reduces slightly, about 5 minutes. Stir in extra 1/4 cup of Parmesan. Makes about 1 1/2 cups sauce or enough to serve over 1/2 pound pasta. Serves 2

Focaccia

This makes good focaccia bread, but I usually use it as the crust for pizza. This is the dough I use for my indoor pizza. When the weather is warm enough, I cook pizza outside on the grill. When there are a few people around, I usually make two pizza pan sized pizzas and one pizza sized focaccia bread with this recipe. I like to make small crusts for individual pizzas. It's great for a quick lunch or supper. If you have kids, they like making their own individual pizzas. You can also freeze a full size pizza crust for a family supper. Just pop it out of your pan after you bake it and put it back in the pan after you take it out of the freezer.

The original recipe called for all white flour. I've done some experimenting. All whole wheat will also work. It's a bit wheaty the first day, but mellows by the second day. I would recommend substituting 1/2 c whole wheat flour in place of 1/2 c of the white flour, even if whole wheat is not your thing. It adds some flavor and character to the dough. Stacy (who happened to be here when I was cooking the pizza in the picture) say she thinks adding some whole wheat to pizza dough also makes the dough more tender. I think she's probably right. This recipe is from "The Frugal Gourmet Cooks Three Ancient Cuisines."

These pizza rounds are for us to eat when we go to Julie's house after she has her baby. They were requested by her husband Al. He has somehow managed never to be around when I have made pizza. Here you go Al. This is for you.

FOCACCIA ROMANA

INGREDIENTS

2 pkgs. fast-rising dry yeast

2 c tepid water (105-115)

2 T sugar

1/4 c olive oil

1/2 c salad oil

1 tsp table salt

5 1/2 c unbleached flour (see into)

3 cloves garlic, crushed

1/4 c olive oil for topping

1 T whole rosemary

1 T kosher salt for topping

Dissolve the yeast in the tepid water. Add the sugar, olive oil, salad oil, and regular salt. Using your mixer, mix in 3 cups of the flour and whip until the dough begins to leave the sides of the mixing bowl. Let rise about 10 minutes

Mix in the remaining flour by hand or with a dough hook and knead the dough until it is smooth. Allow the dough to rise twice. Punch down after each rising. (The frugal Gourmet, who wrote this recipe, does all this with his kitchen aid. He kneads the dough with the dough hook. Lets it rise right in the bowl. and "punches it down" by turning on the dough hooks.) When I made this yesterday, it took about 30 minutes for the first rise, although I let it go for 45 minutes. It rose for 30 minutes the second time. At this point, there are a few options.

For baking focaccia:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Brush the dough with the crushed garlic mixed with the oil for topping. Sprinkle with the rosemary and kosher salt on top. (Fresh Parmesan is nice too.)

Bake at 375 for about 30 minutes.

VARIATION: Top with green onions instead of rosemary.

For baking Pizza:

Oil 2 baking sheets, each 13x18 inches, and divide the dough between the 2 pans. Using your fingers, press the dough out to the edges of each pan. Allow to rise for about 30 minutes. Bake the dough for 15 minutes. Take the dough out of the oven and add your pizza toppings. Bake for the remaining 15 minutes. (it may take a few more minutes. depending on how long you had the oven door open, how many toppings, etc.)

For single serve pizza crusts:

Divide the dough into eight dough balls and roll or press into an circle. (Or an amorphous shape. It doesn't matter. It will look homemade.) Let rise 30 minutes. Bake either on a pizza pan (or baking pan) or directly on a baking stone. Bake for 15 minutes. At this point you can cool and freeze the pizza bases. Or, add pizza toppings and bake for 15 additional minutes.

If you are using frozen pizza bases, add the pizza toppings and bake for 15-20 minutes.

Vegetarian Pasta Puttanesca

This is a vegetarian version of pasta puttanesca . I got this recipe from my vegetarian sister Kristy. Normally puttanesca includes anchovies. Pasta Puttanesca translates to whorehouse pasta. This is a recipe the whores could make this by opening up cans and heating cooking on a hotplate. I have altered the recipe to my liking, adding way more red pepper flakes and garlic. Normal humans might want to use less. Since this recipe is so flavorful it works really well with whole wheat pasta. I like the Ronzonni brand. (they have it at Central Market) This is an easy last minute dish.

PASTA ALLA PUTTANESCA

INGREDIENTS

1 28-oz can whole tomatoes, juice discarded

¼ c olive oil

4 medium garlic cloves

½ tsp red pepper flakes

8 large black olives (2-oz)

8 large green olives (2-oz)

2 T drained capers

Salt to taste

1/2 LB pasta

Cook the pasta according to the package directions. Meanwhile...

1. Rough chop tomatoes

2. Heat oil over medium heat and add garlic and red pepper until golden. (2 minutes)

3. Add the rest of the ingredients until sauce thickens. (15 minutes) Salt to taste. This needs very little salt however, because olives and capers are high in salt.

4. Toss with pasta and Parmesan.

Mini Meatballs and recipes

Make a big batch of these mini meatballs and then keep them in the freezer. Then you can pull them out to whip up any of these recipes. I usually make the meatball pita pizza or the meatball hero. The meatball hero is great and has veggies. I make a similar spaghetti sauce, but not this exact recipe. I omit the bacon from the meatballs and use 97 % lean hamburger. This makes for some healthy quick meals. Oh, and making 40 meatballs per pound sounds like a huge chore, but surprisingly, it takes no time at all. This recipe comes from Everyday Foods.

FROZEN MINI MEATBALLS

yield 40

INGREDIENTS

1 lb lean ground beef

2 slices bacon, finely chopped (2 oz)(optional)

1/4 c chopped fresh parsley

2 garlic cloves, minced

3 T grated Parmesan cheese

1 T plain dried breadcrumbs

1 large egg

1/8 tsp ground nutmeg

½ tsp coarse salt

1/4 tsp ground pepper

1. In a large bowl, combine beef, bacon, parsley, garlic, cheese, breadcrumbs, egg, nutmeg, ½ tsp salt and 1/4 tsp ground pepper. Shape mixture into 40 meatballs. 2 tsp each. I divide the mixture into fourths and then make ten from each quarter.

2. Arrange meatballs in a single layer on a baking sheet or on two large plates. (I freeze on waxed paper) Freeze for one hour. Transfer into a Ziploc bag. Use strait from the freezer for recipes.

SPAGHETTI AND MEATBALLS

serves 4

INGREDIENTS

1 T olive oil

1 onion, diced

2 garlic cloves, minced

1 can (28 oz) whole tomatoes in puree

1 can (28oz) crushed tomatoes

salt

pepper

12 oz spaghetti

28 frozen meatballs (7 per person)

grated Parmesan cheese, optional

I’d add suggest possibly adding any of the following. (I'm guessing on amounts)

1/2 tsp dried oregano, 1/8 tsp red pepper flakes (added with garlic and onion), 1 T fresh basil, 1/8 to 1/4 c fresh parsley, 1 tsp sugar, dash balsamic vinegar, 1/4 c wine, and more garlic.

You can also add green peppers, mushrooms or other veggies.

1. In a medium saucepan, heat oil over medium heat. Add onion and garlic; cook until softened, about 3 minutes. Break up whole tomatoes with your hands, then add to the pan along with crushed tomatoes. Bring to a boil; reduce to a simmer, and cook until thickened, about 20 minutes. Season with salt and pepper.

2. Meanwhile, in a large pot of boiling salted water, cook spaghetti until al dente, according to package directions. Drain.

3. Add meatballs to sauce and simmer until cooked through, about 10 minutes. ( I brown them on 3 “sides” in a separate pan and then add to sauce. (About 3 c sauce if using canned)

4. Toss with pasta and serve with Parmesan cheese.

I added a few extra veggies to the sandwich in the picture.

MEATBALL HERO

serves 2

INGREDIENTS

1 onion, halved (through the root end)and sliced

1 yellow bell pepper (I use green) ,cut into 1/2-inch wide strips

1 zucchini, halved crosswise and lengthwise and then cut into 1/2-inch wide strips

1 T olive oil

1/4 tsp oregano (1 use more)

2 tsp balsamic vinegar

coarse salt

10 frozen meatballs (5 per serving)

2 hero rolls, split

1. Preheat oven to 400. On a rimmed baking sheet, toss onion, bell pepper, and zucchini with oil and oregano. Bake 15 minutes.

2. Sprinkle vegetables with vinegar and season with salt; toss to coat. Push vegetables to one side of the pan, place meatballs on the other end.

3. Bake until meatballs are cooked through and vegetables are tender, about 15 minutes. (Meatballs took me more in my cruddy oven) Serve in rolls. (I take out some bread so it closes easier)

MEATBALL SOUP

serves 4

INGREDIENTS

2 tsp olive oil

2 thinly sliced garlic cloves

1/4 tsp red pepper flakes

1 bunch (12oz) kale, stemmed and thinly sliced (you can substitute a box of frozen spinach added directly to the soup instead. Substituting other fresh greens for the kale should work also)

1 can (19 oz) cannellini beans (or other white beans), drained and rinsed

2 cans (14.5 oz) reduced sodium chicken broth

2 c water

20 frozen mini meatballs

coarse salt

1. In a medium saucepan, heat 2 tsp olive oil over medium-low heat. Add garlic, and cook 30 seconds. Add red pepper flakes and kale; cook until wilted, 3 minutes.

2. Add broth, beans, and water. Bring to a boil; reduce to a simmer.

3. Add meatballs. Cover; simmer until meatballs are cooked through, about 10 minutes. Season with coarse salt.

MEATBALL PITA PIZZAS

serves 2

INGREDIENTS

2 whole wheat pitas (6-inch)

1 c (4 oz) mozzarella cheese

1/4 c thinly sliced red onion

6 thin slices plumb tomato

8 frozen mini meatballs (4 each)

1. Preheat oven to 400. Place pitas on a baking sheet. Divide cheese, onion, and tomato between pitas. Top with meatballs, pressing them, so they don’t roll off.

2. Bake until meatballs are cooked through, cheese melted, and pitas are crisp, about 20 minutes. (this took me much longer) Serve immediately.