The smell of this one pot wonder simmering on the stovetop will have folks knocking on your door. What a great way to make new friends! This is a tasty little vegetarian meal that uses that leftover sauce in the freezer. Great with ciabatta bread for dunking and scooping.
1 Tbsp Olive oil
1 large onion, medium slices
1 carrot, cut long strips with a peeler then cut into 1 inch pieces
1 zuchini, halved lengthwise and cut very thin
2 Tbsp chopped garlic
1 can pinto beans, rinsed and drained
1 can great northern beans, rinsed and drained
1 Tbsp rubbed sage or four fresh leaves torn
1 1/4 cups Laurie's homemade pasta sauce
salt and pepper to taste
1 Heat the olive oil in a large skillet over medium heat. Add the onion and carrot and cook, stirring occassionally, for about five minutes until soft but not browned.
2 Add zuchini, garlic and sage and cook for about 1 minute more.
3 Add the beans and tomato sauce to the vegetables.
4 Increase the heat and bring it to a low boil, stirring. Lower the heat, partially cover, and simmer for about 10 minutes until the sauce has slighty reduced.
5 Adjust the seasonings, serve in a learge bowl garnished with fresh sage leaves or green onions.
Servings: 5
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes
Monday, November 9, 2009
Laurie's Homemade Pasta Sauce
It changes with what veggies I have in the fridge..
Freeze leftovers in ziploc bags in small portions for quick meals in the future. Mini Lasagnas, penne and sauce, french bread pizzas, sauce and beans. Yum, yum, yum
6 carrots
1 red bell pepper
1 onions,
½ green bell pepper
2 celery stalks
2 Tbsp chopped garlic
42 oz stewed tomatoes
28 oz tomato sauce
6 oz tomato paste
1 cup spicy spaghetti seasoning (Found at Sam's!)
1 cup red wine
2 tsp beef paste
1 egg
1 cup spinach
1. Finely chop the first five ingredients and add them to a deep pot over medium-low heat. Drop them in the pot as you chop them. Stirring occasionally.
2. Open your cans while your veggies simmer.
3. When the veggies start to brown, add in the garlic . Saute until fragrant - about thirty seconds. Don't brown the garlic, it gets bitter.
4. Add your tomatoes, sauce, and paste to the veggies and bring to a low boil. Then reduce heat to low.
5. Stir in the spaghetti seasonings. Stir in the red wine and beef paste.
6. Stir in any chopped spinach or mushrooms you like. Cover and simmer. Stirring occasionally.
7. Whisk in the beaten egg right before serving. It will thicken your sauce and add protein. While your sauce is cooking prepare your garlic toast, salads, or just drink your wine. :)
8. You can leave the sauce chunky or burr it for a smoother sauce. I taste test and hit it with any needed salt and pepper after it has cooked for a couple of hours. It gives the herbs a chance to get happy with the sauce and wine.
Servings: 8
Preparation time: 30 minutes
Cooking time: 2 hours
Ready in: 2 hours and 30 minutes
Cooking Tips
Serve over thin spaghetti or pasta of your choice.
Slice a loaf of ciabatta or a baguette, smear with olive oil and sprinkle with garlic salt. Toast under the broiler
Chop romaine lettuce, shred a little parmesan cheese, and toss with Caesar dressing. Top with large croutons.
Serve with a pinot noir, cabernet savignon, merlot, or zinfandel.
Freeze leftovers in ziploc bags in small portions for quick meals in the future. Mini Lasagnas, penne and sauce, french bread pizzas, sauce and beans. Yum, yum, yum
6 carrots
1 red bell pepper
1 onions,
½ green bell pepper
2 celery stalks
2 Tbsp chopped garlic
42 oz stewed tomatoes
28 oz tomato sauce
6 oz tomato paste
1 cup spicy spaghetti seasoning (Found at Sam's!)
1 cup red wine
2 tsp beef paste
1 egg
1 cup spinach
1. Finely chop the first five ingredients and add them to a deep pot over medium-low heat. Drop them in the pot as you chop them. Stirring occasionally.
2. Open your cans while your veggies simmer.
3. When the veggies start to brown, add in the garlic . Saute until fragrant - about thirty seconds. Don't brown the garlic, it gets bitter.
4. Add your tomatoes, sauce, and paste to the veggies and bring to a low boil. Then reduce heat to low.
5. Stir in the spaghetti seasonings. Stir in the red wine and beef paste.
6. Stir in any chopped spinach or mushrooms you like. Cover and simmer. Stirring occasionally.
7. Whisk in the beaten egg right before serving. It will thicken your sauce and add protein. While your sauce is cooking prepare your garlic toast, salads, or just drink your wine. :)
8. You can leave the sauce chunky or burr it for a smoother sauce. I taste test and hit it with any needed salt and pepper after it has cooked for a couple of hours. It gives the herbs a chance to get happy with the sauce and wine.
Servings: 8
Preparation time: 30 minutes
Cooking time: 2 hours
Ready in: 2 hours and 30 minutes
Cooking Tips
Serve over thin spaghetti or pasta of your choice.
Slice a loaf of ciabatta or a baguette, smear with olive oil and sprinkle with garlic salt. Toast under the broiler
Chop romaine lettuce, shred a little parmesan cheese, and toss with Caesar dressing. Top with large croutons.
Serve with a pinot noir, cabernet savignon, merlot, or zinfandel.
Sweet Pepper Lentil Soup
Super easy and delicious, one pot soup, great for a quick hearty lunch or an accompaniment for any grilled fish or meats. It's very inexpensive meal, assuming you have the seasonings as staples; it should cost around $5 to make. Have friends over to share with hot cornbread!
1 Tbsp extra virgin olive oil
1 medium onion, cut into wedges
2 Tbsp chopped garlic
3/4 cup chopped green sweet pepper
5 cups of water
1 1/4 cups dry red lentils, rinsed and drained
4 teaspoons of chicken base
2 teaspoons of beef base to give it some depth
1 Tbsp snipped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 Tbsp dry cooking sherry or white wine (opt)
14 oz can tomatoes, diced and seasoned (opt)
In a large saucepan cook onion in hot oil over medium heat for 8 minutes or until browned, stirring occasionally. Add sweet pepper and garlic; cook and stir for two minutes more. Add the water, lentils, chicken and beef base, thyme, and red pepper. Add tomatoes and sherry. Bring to just a boiling; reduce heat.
Simmer, uncovered, about 15-20 minutes are until lentils are tender. Hold on simmer for up to an hour to let the flavors blend. Stir in fresh snipped thyme if using.
To serve, ladle the soup into bowls. If desired, top with fresh thyme sprigs and/or fresh yogurt.
Difficulty level: Easy Peasy
4 servings
Prep time: 5 minutes
Cook time: 25 minutes
Delicious with curry crusted grilled salmon, cornbread and fresh vegetables.
1 Tbsp extra virgin olive oil
1 medium onion, cut into wedges
2 Tbsp chopped garlic
3/4 cup chopped green sweet pepper
5 cups of water
1 1/4 cups dry red lentils, rinsed and drained
4 teaspoons of chicken base
2 teaspoons of beef base to give it some depth
1 Tbsp snipped fresh thyme or 1 teaspoon dried thyme
1/4 teaspoon crushed red pepper
2 Tbsp dry cooking sherry or white wine (opt)
14 oz can tomatoes, diced and seasoned (opt)
In a large saucepan cook onion in hot oil over medium heat for 8 minutes or until browned, stirring occasionally. Add sweet pepper and garlic; cook and stir for two minutes more. Add the water, lentils, chicken and beef base, thyme, and red pepper. Add tomatoes and sherry. Bring to just a boiling; reduce heat.
Simmer, uncovered, about 15-20 minutes are until lentils are tender. Hold on simmer for up to an hour to let the flavors blend. Stir in fresh snipped thyme if using.
To serve, ladle the soup into bowls. If desired, top with fresh thyme sprigs and/or fresh yogurt.
Difficulty level: Easy Peasy
4 servings
Prep time: 5 minutes
Cook time: 25 minutes
Delicious with curry crusted grilled salmon, cornbread and fresh vegetables.
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