Tag Archives: Sauces

Sweet & Sour Spaghetti Sauce

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NYFW ending means 2 things- 1) London Fashion Week is next (and I am extremely envious of  anyone that attends that!) and 2) We can start consuming carbs again (as if I ever really stop!).

Pasta will always hold a spot in my heart for favorite carbs (that would be the Italian in me), and this sauce is a favorite from childhood. Not only is it delicious and different, it’s super easy to make (meaning you can start consuming those carbs even sooner!).

 

Sweet & Sour Spaghetti Sauce

2 lbs. red onions (about 2 large or 3 medium), sliced

1/4 c. butter

2 tbsp. olive oil

1/4 tsp. of each salt and pepper

1/2 tsp. each dried basil and rosemary

1 bay leave

1 tsp. of sugar

A dash of cinnamon

2 cloves of garlic, chopped

1 qt. of canned tomatoes

2 c. dry red wine

1/4 c. dried currants or raisins (can be omitted)

1/4 c. red wine (or apple cider) vinegar

 

In a large skillet heat your butter and oil. Toss in the onions and saute until very tender, at least 30 minutes. Add in the garlic and spices and saute a few more minutes.

Stir in the remaining ingredients and let simmer, at minimum 15 minutes (you can keep this simmering on very low heat for several hours if you want to make this in advance). Serve over pasta with a sprinkling of parmesan.

Recipe from my Mom

 

Steak Dinner…With a Twist

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Dave and I recently decided we should try to eat less gluten so we could attempt to be healthier and such.

To celebrate we made this meal.

Basically it says “Congratulations on giving up gluten! Have a heart attack instead!”

And yes, every bite was worth it!

Cocoa Rubbed Steak with Bacon Stout Gravy

Inspired by recipes from the Food Network Magazine, March 2012

For the Steak

1 tbsp. unsweetened cocoa powder

2 1/4 tsp. paprika

1 tsp. brown sugar

1/4 tsp. cayenne pepper

32 oz. steak (about 1 1/2 in. thick)

1 tbsp. butter

A dash of truffle oil (if you have it)

For the gravy

5 strips of thick cut bacon, cut into pieces

1 leek, sliced

1/2 c. sliced mushrooms

1 tbsp. flour

1/2 c. of a stout beer (I used a chocolate flavor;save the rest for a dessert a will be sharing soon)

3 c. chicken broth

2 bay leaves

1/2 c. heavy cream

Pepper

For the steak-Mix together the cocoa powder, brown sugar, cayenne pepper & 2 teaspoons of salt.Rub on both sides of the steak and set aside.

For the gravy- In a medium-sized skillet over medium heat cook the bacon until crisp. Set aside on a paper towel lined plate. In the bacon fat, cook the leeks and mushrooms until wilted, about 3 minutes. Stir in the flour and then the beer and simmer, stirring occasionally, until thickened. Add the chicken broth and bay leaves and continue cooking until the mixture has reduced by about one-quarter. Continue to cook until the gravy is thick enough to coat the back of the spoon. Finally, stir in the cream, reserved bacon and a dash of pepper. Set aside and keep warm.

To cook the steak, heat a large cast iron pan on high for about 3 minutes. Add the butter (and truffle oil, if desired). Once the butter has melted place your steak in the pan and sear each side for about 8 minutes or until a dark crust has formed. Transfer to a cutting board and let rest for 5 minutes before slicing.

Along with the gravy, we also had peas and sweet potatoes mashed with a splash of OJ, a little butter and topped with blue cheese crumbles. We then indulged in a flour free but definitely not guilt free cake that I will be sharing with you soon :)

*Note- We tossed the leftover gravy and sliced steak with some pasta (gluten-free of course!) the next night and it was just as delicious!

 

Broccoli Pesto

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Want to know a secret?


Good. Because I’m going to tell you anyways.


This pesto is better than the real pesto…for real.


And it’s healthier. So you can eat,like, the whole thing instead of two teaspoons.



Broccoli Pesto
Adapted from Everyday Food

1 bunch of broccoli cut into pieces (about 4 cups)
1/2 c. packed parsley or basil
1/3 c. grated Parmesan cheese
the juice of 1 lemon juice
1/4 c. olive oil
1 clove of garlic
Salt and pepper
1 can (15.5) Cannelloni beans
10 oz. of cooked pasta


In a large pot of boiling water cook broccoli until very tender, about 10 minutes. Transfer to a food processor. Refill pan with water and return to stove to cook the pasta.


Meanwhile, add the remaining ingredients and half of the beans to the processor. Puree until smooth. 


Mix the pesto along with the remaining beans into the pasta or serve it on top of the pasta and top it off with a sprinkling of Parmesan cheese.

Creamy Pumpkin Pasta

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Do you ever get that mid-week slump? You know that one where you don’t want to cook, you don’t want to workout, you don’t want to work…actually you basically don’t want to do anything?? Oh you mean that’s only me??!

Well since I’m the only one in this lazy slump bubble maybe I just won’t share this lazy recipe with you.

Or maybe I will, because I know deep down inside we’re all a little lazy, especially when it’s cold out.

 There is not a more perfect, delicious, or easy cold autumn/winter dish to be found….anywhere….ever…end of story!
Creamy Pumpkin Pasta
Makes enough for 4 servings

1/2 of a medium onion, finely chopped
2 cloves of garlic, minced
1 1/2 c. of pumpkin puree or pumpkin pie filling (for a bit sweeter sauce)
1/2 c. heavy cream
1/2 c. Parmesan cheese, grated
1 tbsp. dried rosemary or sage
Dash of salt, pepper,nutmeg and cinnamon
1 tbsp. Olive oil
1/2 a box of pasta
In a medium saucepan, saute the onions and garlic in the olive oil until brown and golden. Stir in the pumpkin, then the cream, half of the cheese and the herbs. Cook until heated through and serve with pasta, topped with the remaining Parmesan cheese.
I made balsamic roasted veggies to go along with our pasta (toss a mix of veggies with a sprinkle of olive oil, balsamic and garlic salt and broil at 375 degrees for about 30 minutes….this is a great way to change up your veggies and you can use whatever you have on hand).
Notes
*This is also great tossed with some browned turkey sausage*
*To make the sauce thinner without adding more cream, stir in a 1/2 c. of chicken broth*
*You can make this dish lighter by replacing half of the cream with skim milk*

Bacon, Cheese & Tomatoes Oh My!

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Bacon!!! 

Bacon Mayo, Bacon Ice-cream, Bacon-Cheddar Biscuits, Bacon Corn Chowder, Bacon Pudding…..WAIT???!! WHAT???!!! Ya, I just went there…..

Because I don’t have a crazy bacon addiction or anything….

You should probably get on this bacon caravan recipe…..you too might then start dreaming of things like bacon cupcakes. Hey, at least I warned you…..

Pasta w/ Creamy Spicy Bacon Sauce
Adapted from Martha Stewart’s Everyday Food

6 Slices of Bacon, chopped
1/2 an onion, chopped
1 1/2 c. spaghetti sauce
1/4 c. tomato paste
2-3 c. of water (depending on how thick you like your sauce)
1/4 c. heavy cream
1 tsp. of each of the following: paprika, cayenne pepper, chili powder
Salt and Pepper to taste
1/2 lb. of pasta (I liked the curly cues, aka as fusilli
Grated Parmesan
In a skillet over medium heat, brown the bacon and onions together. Start cooking your pasta. Then stir the sauce, paste, water (I only used 2 c. as I liked the sauce a little thicker) and seasonings into the bacon and onions. Simmer for 10 minutes then stir in the cream. Toss with the pasta and serve sprinkled with some parmesan.
This recipe takes 15 minutes from start to finish…..you have no reason not to make it :)