Basic Tomato Sauce

This is a great, basic sauce that can be enjoyed on your favorite pasta or can be part of a bigger recipe, such as the “Grown Up Spaghetti-O’s”. You can customize this recipe with your preferred tastes by adding more herbs of your liking, but this can be a great starting point wherever your saucy cooking may take you.

Ingredients: 

  • 1 tbsp olive oil (not extra virgin) or vegetable oil
  • 10 cloves of garlic, peeled and minced
  • 1 yellow onion, diced.
  • 1/2 red bell pepper, diced
  • 3 tbsp basil, chiffonade
  • 1 28 oz can of crushed tomatoes
  • Salt & Pepper

Instructions: 

  1. In a wide saute pan or saucepan over medium heat, add the vegetable oil and garlic and stir for 1-2 minutes. Do not let the garlic brown.
  2. Add the onion and bell pepper to the pan and saute until the onions are becoming translucent and the mixture is fragrant.
  3. Add your tomatoes, basil and a bit of salt and pepper (you can add more later) and lower the heat. Allow to simmer for 30 minutes, stirring every 5-10 minutes.
  4. Using an immersion blender or allowing the mixture to cool slightly and transferring to a regular blender (be careful of the heat) break up the larger chunks of vegetables to your preferred consistency.
  5. Taste your sauce and adjust the salt/pepper level to your liking and it is ready to serve on top of pasta, as a bread dipping sauce or any other purpose you’d like. Enjoy!

Wine Pairing: Although you can also wait until you choose a protein to choose your wine pairing, tomatoes can certainly be the dominating flavor of a dish. A Sangiovese might pair nicely with this sauce which is usually tart, and can be rustic with higher acidity. This can be a nice addition to the tomato sauce here. Enjoy!

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Summer Dishes: Zucchini Fries

Continuing the summery theme, there is no vegetable that I enjoy more with the summer months more than summer squash, particularly zucchini. Something about it is so light and delicious, even when hot it’s somehow refreshing. I adore how versatile zucchini is–whether spiralized to create noodles, shredded into hashbrown type patties, or just sliced and roasted, I’m willing to try zucchini in all forms. So, with this versatile, summery vegetable I knew it had to make it’s way onto my plate. Since this was an accompaniment to the sweet potato and black bean burger, why not baked zucchini fries? Still somewhat nutritious while also providing a satisfying crunch to the meal. Also, definitely easy to make:

You will need:

1-2 zucchini’s cut into fry-like strips

3/4 cup flour

2 eggs, beaten

2 cups panko bread crumbs

1/2 tsp salt

1/2 tsp garlic powder

1 tsp italian seasoning

Black pepper to taste

Preheat oven to 400

Set out three bowls and fill the first with flour, the second with the beaten eggs and the third with the panko and spices.

Dip a few zucchini strips into the flour, then the eggs, and then the panko and set  on a baking sheet. If you have a rack to elevate the fries above the pan, that would be ideal.

Repeat this process with all remaining zucchini strips and arrange on baking sheet so as much air can move between them as possible.

Bake for 10-15 minutes until panko begins to turn brown.

Summer Dishes: Veggie Burger

As the summer is getting into full swing, I am always craving to be outside this time of year. It’s the season to have a party in the backyard with friends gathered around the patio and the smell of meat on the grill. Unfortunately, Amanda and I are apartment bound at the moment and don’t quite have the backyard for epic grilling as our parents do. So, we wanted to cook a few dishes that remind us of all the tastes of summer while still being able to use our own kitchens. When I think of summer foods, burgers on the grill are one of the first things that comes to mind. How could I compete though with that chargrilled flavor that only fire (which I didn’t have) could provide? So, I wanted to make something that was still a burger, but with a twist. I’m also feeling the consequences of my structureless diet as of late, so I wanted to make something that might have a bit extra to freeze for later, and wouldn’t mess with my waistline. So, I present to you: The sweet potato and black bean burger! I had never had a veggie burger of any sort before this, and I must say, this is something I’m going to add to my regular meal rotation for sure.

 

To make this you will need:

2-3 small sweet potatoes, peeled, cooked and mashed (I prefer to steam mine)

2 cups soaked  and rinsed black bean (canned will work)

3/4 cups of oats

2 eggs

1/4 cup red onion

1/2 cup bell pepper

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

1/2 teaspoon salt

1/2 teaspoon black pepper

  • Add oats to food processor and process until a powdery/floury consitency
  • Combine onion and bell pepper in food processor and pulse until blended
  • Mix sweet potato, black beans, onion/bell pepper mixture, egg and spices in a bowl and combine with your hands
  • Roll handfuls of the mixture into balls and flatten to form a patty-repeat until you have 8 patties about 3/4″ thick.
  • Place patty in a pan and cook on each side for 2-3 minutes until browned.
  • Enjoy on your favorite bun (I used a pretzel bun), with some avocado or whatever makes you happy!
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Peanut Butter Soup

When Amanda first suggested this blog as something for us to do together, despite our distance, I was definitely excited. The next question after “Do we really want to do this?” (which was a resounding “Hell Yes”) was “where do we start?” Amanda and I really seem to bond over our love of flavorful and exotic spices and so we knew we wanted to start with something new. We chose African inspired dishes because it had both a combination of interesting flavor layers and it was certainly a cuisine I had never cooked before so it was something new and exciting with intriguing familiarity.

We chose to do different recipes for this week’s installment as it was a bit last minute and my newly relocated pantry was a bit lacking. While Amanda was able to make a beautiful and interesting Moroccan Chicken, I was looking for something somewhat simple to start with ingredients I had on hand and something on the healthy side (having just moved across country my pants were/still are a bit tight from road snacks). So I decided on a simple, vegetarian Peanut Butter Soup recipe which, although not traditional, is inspired by the West African dish.

I decided to use the recipe adapted from Hurry the Food up at http://hurrythefoodup.com/african-peanut-soup/ however, after 2 harried trips to the crowded grocery store I returned home only to be unloading my groceries from the car and saying to myself disappointedly “tomato paste!” I had forgotten to grab it and I then decided I was going to improvise because I certainly wasn’t going to deal with people any more that day.

So, before I began to cook the actual soup, I had to fashion some tomato paste substitute out of my only tomatoes in the house, a can of diced tomatoes. Apparently to make a workable substitution tomato paste the steps are very simple:

  • One 8 oz can of tomatoes
  • Puree in blender or food processor
  • Cook in a saucepan over medium heat for around 12-15 minutes until liquid is reduced enough that it will not add too much liquid to the dish.

I found that one 8oz can of tomato gave me around 1/4 cup of tomato paste.

Now I was ready to start on the soup, which was quite easy and quite delicious. The recipe on the the website was straightforward. To up the nutrition content, I added a few handfuls of spinach leaves as I ate the leftover portions.

If you have never tated this dish before, it tastes exactly as you wish it would. One giant, steaming bowl of peanut buttery goodness that would be the perfect comfort food for a cold day or really any day.

Wine Pairing:  To combine with the nuttiness in the dish I was craving a white wine tonight, which I can say I have never craved before. Generally I tolerate white wine if it is included in an tasting cases I order. However, tonight I paired this with a chilled Chenin Blanc which provided a light tartness to cut the strong peanutty taste as well as added an extra layer of temperature change.