Red Sauce for everything

Pasta is a family favorite at my house.  I always make homemade sauce, and use my own fresh Italian Basil grown in my garden.  During the summer growing season when I have more basil than I know what to do with, I use a food processor to grind fresh basil, garlic and olive oil, into a paste.  I freeze this and enjoy the flavor of fresh basil in my cooking all winter long.

Using dried basil is just fine if you can’t get your hands on fresh stuff, but my preference will always be FRESH!

Canned tomatoes, sauces and pastes are combined to give a thick, rich sauce.  I just love the Contadina brand that has roasted garlic or herbs.  It gives my sauce another dimension of flavor.

Red wine is a must!  This doesn’t have to be expensive stuff, but I recommend the deepest red you can find, like burgundy.

This basic red marinara, or spaghetti sauce can be used for any type of pasta or pizza.

2 tablespoons extra virgin oil

½ large or 1 small onion

3 cloves garlic

1 tablespoon dried basil

  Or ½ cup fresh chopped basil

1-29oz. can tomato sauce

1-29oz. can crushed tomatoes

1-6oz. can tomato paste

1 cup red wine

Salt and pepper, to taste

Chop onions and chop or mince garlic

Heat a large 6 quart pot, with a heavy bottom, over medium heat. 

When hot, add oil, swirling to cover bottom of pan.

Add onions, stirring for a minute, then garlic and basil.

    DO NOT SCORCH-remove from heat if necessary

Saute for a few minutes, till onions are clear (and your house smells like heaven!)

Add sauce and crushed tomatoes and stir

    Fill 1 empty can ½ full with water, pour back and forth between cans to rinse out, then pour into sauce pot. (waste not, want not)

Measure the red wine in a 2-cup measuring cup or pour into 2 cup bowl.

Tip: Open paste can at both ends, remove 1 lid and use other lid to push paste out of can.

Add paste and combine thoroughly, then pour into pot

Add water to measuring cup or bowl, then add to pot (this way, no paste gets wasted!)

Combine thoroughly, add more water till pot is over half-full, turn heat to lowest possible setting, place a lid on the pot, slightly askew and simmer all day.  (3-5 hours)

Make sure it doesn’t scorch, check and stir occasionally, adding water if necessary.

After about 2 hours, taste sauce.  Add salt and/or pepper to taste.

Tip: about halfway through cooking, use a hand blender, to puree your sauce to an even smoother finish.  This is especially nice if you have kids or grownups who don’t like to see onion pieces in their food.

Double or triple the recipe, cook in a large stock pot and freeze for later use.

Brown and drain any type of ground meat, ground beef or veal or sausage and add about an hour before serving.

Hot off the grill!

 A casual, simple, and yet tasty meal can be cooked up on your outdoor grill, no matter what size!  Shrimp and vegetables, seasoned very lightly so their flavors shine.  Start with the Artichokes, as they take the longest. Trim the stem, if it looks dry, then use kitchen shears to trim the points of the leaves. After grilling, wrap in foil to keep warm while grilling everything else.  You can make as much or as little of the marinade as you like, so that you may brush the other vegetables with it, and use it as a dip when you eat the artichoke.

The shrimp is very simply seasoned, although you can add salt and/or pepper as you like.  Whenever you use wood skewers, be sure to pre-soak them so they don't burn.


Grilled Artichokes
2 large artichokes
Juice of 1 lemon
2-3 cloves garlic, crushed
1/2 cup olive oil
pepper to taste
Trim and wash artichokes, boil for 15 minutes,cut in half lengthwise, then place on hot grill, brush with olive oil mixture, turn a few times until artichokes are nicely charred, a total of about 10 minutes.

 Grilled Shrimp
1-2 lbs medium-sized shrimp, peeled and de-veined
Cayenne Pepper or Mild Chili Powder
 Juice of 1 lemon

Sprinkle shrimp with cayenne, as liberally (or not) as you like.  Thread onto skewers,place on hot grill, squeezing lemon juice as they cook, 3-5 minutes each side.

Grilled Veggies

Grape tomatoes, sweet onion, mushrooms, (or bell peppers or zucchini, use your imagination) threaded onto skewers and grilled over hot coals are a simple, tasty way to enjoy fresh veggies.  Use some of the marinade from the artichokes above, or bottled Italian Salad Dressing, or just a light brush with olive oil and a sprinkle of salt and/or pepper. 

Let everyone pile their plates with the sticks of their choosing! 
It's almost all finger food! 

The Aftermath

 

Back to Basics

Recently, there was an article online, saying that most families don't eat dinner together. That when they do, it is a hurried-up process, with members of the family each eating their own nuked, frozen meal- while texting, playing games and watching TV.

I don't get that. Well, yes, I do, because I know of people who do that. But I can't accept the idea that THAT has become the norm.
If it is then my family - all extended versions of it,is the anomaly.

We are a weird bunch, this is true. My 13 year old Cheeto-addict was doing the dance of joy when my husband brought home eggplant for dinner. My 2 year-old grandson will eat just about anything, as long as you put hot sauce on it. He also adores ketchup, mustard and BBQ sauce. His newest nickname is "Condiment".

I grew up eating sit-down dinners nearly every night of the week. My mother was not a fabulous cook, and meals were pretty basic, and -forgive me, mom- awfully bland. But it never occurred, even to the most rebellious of us kids(ie, me.), to complain about the food, get up from the table before we were excused, or ask for something different to eat.

Dinner at our house is a looser model of my dinners growing up. No phones or other personal gadgets, and you eat what is put in front of you. Period. And you can get up from the table when you are finished, provided you wash your plate, flatware and glass.

The fare, however, is what makes the dinner! Last night was basic- Hamburgers and Curly Fries. All homemade, the ingredients purchased mainly at our neighborhood Fresh N Easy. Fries were baked, not fried, and sliced fresh tomatoes, lettuce and avocado were among the accompaniments. (The Cheeto-addict HAS to put a veggie on his burger.)

The previous night was Eggplant Parmesan. When my husband brought home the 'celebrated' eggplant, I made enough Parm for more than one meal, so, Wednesday's meal was "Leftovers". I know people who turn their noses up at the idea of leftovers, but seriously, it's what gets us through the week and saves us from fast food.

None of this is possible, without help. My husband cooks, as well as my 18 year old stepdaughter. The Cheeto addict is often recruited, though he is relegated to sous chef- chopping, peeling, or de-veining shrimp. He is learning fast, and will soon be one more Master Chef in our family kitchen.

"Too many cooks spoil the broth". Not in OUR KITCHEN!