RECIPES
Basic Marinara Sauce for Pasta
and some ideas for variations
1 head garlic, crushed (or less to taste!)
1/2 tsp crushed red pepper, more or less to
taste
3TB olive oil
1 large can whole peeled tomatoes
1 tsp salt
Combine oil, red pepper and garlic in a
saucepan and simmer for two minutes
Add just the liquid from the can of tomatoes,
compressing them to get as much of it as possible
Add salt
Simmer vigorously for 15 to 20 minutes
Puree remaining tomatoes and add to reduced
sauce
Simmer for another 20 to 30 minutes
Variations:
For Penne Al'Arrabbiata, add more crushed red
pepper
For a little more flavorful sauce, while
simmering just the liquid from the can of tomatoes, add 1
tsp Italian Seasoning mix, or individual dried herbs such as
oregano, basil, thyme, rosemary, parsley. If using
fresh herbs, add them at the very end.
For sausage pasta, brown the sausage and drain
it and then add it after you have reduced the tomato liquid.
I usually add Italian Seasoning to this recipe as well.
For Bolognaise sauce, brown the ground beef
and add as for sausage pasta.
Tortilla Soup
8 corn tortillas, cut into 1 inch squares
4 TB corn oil or bacon fat
2 onions, chopped
1 head garlic finely chopped
2 TB ground cumin
1 TB salt
1 8oz can chopped tomatoes and green chilies (or just tomatoes)
6 cups chicken broth (I use bullion cubes and
water these days given my limited storage capacity)
6 chicken breasts
6 roasted chilies mild or spicy according to
taste (optional)
chopped onion, cilantro, tomatoes, avocado,
bacon, red pepper or whatever else you would like to add to
the soup
shredded cheese (cheddar or mexican)
homemade tortilla strips (corn tortillas cut
into strips and fried in corn oil) or tortilla chips
Fry the tortilla squares for a few minutes in
hot oil
add the onions and garlic and cook for a few
minutes
add the rest of the spices, tomatoes, and
broth
Add the raw chicken breasts
Cook until the chicken is cooked through
Remove chicken breasts and shred
Now you can either puree the soup before
returning the shredded chicken or leave it as it is - I
think my kids like it better pureed
Return the shredded chicken to the pot
Add roast chilies
serve with garnishes
Serves 12
2lbs ground beef (10 to 15% fat, not more,
because you don't drain it)
1/2 onion, well chopped
lots of garlic, minced or finely chopped (I usually use 5 or
more cloves but this can be adjusted to taste)
1 TB ground cumin
1 TB salt
1 8oz can chopped tomatoes and green chilis (or just tomatoes)
1 cup chicken broth
Brown the ground beef over a medium skillet, stirring
frequently, until brown throughout.
Add onion and garlic. Stir to mix and cook for 2 minutes.
Add the rest of the spices, tomatoes, and just enough broth to
saturate the meat.
Stir well. Simmer for an hour or two, stirring
occasionally.
Pinto Beans
2 lbs of dried pinto beans, soaked overnight or for at least 4
hours
4 cups chicken broth (enough to cover completely while cooking)
one onion, chopped
5 or more cloves of garlic, chopped
1 1/2 TB salt
Clean and soak dried pinto beans. Drain.
Place pinto beans in stockpot and cover with chicken broth.
You might need to add more as it cooks.
Cook over medium heat for about an hour.
Add chopped onion, garlic and salt. Simmer for another
hour or two or until beans are soft.
If you have a pressure cooker it only takes about 45 minutes.
Put everything in together and cook for 45 minutes once the
pressure is built up.
Refried Beans
2 TB bacon fat (or corn oil)
3 cups cooked pinto beans with liquid
Heat bacon fat it frying pan. Add pinto beans and mash
with a potato masher, adding more liquid as needed to keep
moist.
Red Chili Sauce
4 TB bacon fat (or oil)
5 or more cloves of garlic (I usually use a ton - maybe 10 or
12)
3 TB flour
4 cups chicken broth
1-2 TB salt, to taste
Heat bacon fat in saucepan. Add garlic and flour.
Brown.
Stir in chicken broth. Add chili powder, stirring until
smooth. Add salt. Simmer for 1/2 hour.
Green Chili Sauce
4 TB bacon fat (or oil)
5 or more cloves of garlic (I usually use a ton - maybe 10 or
12)
3 TB flour
4 cups chicken broth
4 cups Hatch green chili, roasted, peeled and chopped (available
in mild, medium, hot or extra hot)
1-2 TB salt, to taste
Heat bacon fat in saucepan. Add garlic and flour.
Brown.
Stir in chicken broth until smooth. Add green chili,
stirring to mix. Add salt. Simmer for 1/2 hour.
Christy's Vodka Sauce
3 TB olive oil
1 tsp crushed red pepper (more or less to
taste)
5 cloves garlic, minced
1 can tomato paste
8oz heavy whipping cream
salt
vodka
Heat olive oil. Sprinkle crushed red
peppers in oil. Add garlic and sautee. Add tomato
paste and stir to incorporate (this takes a while).
Add cream. Stir. Add salt. Add a shot of
vodka at the very end.
Carrot Cake
2 cups sugar
1.5 cup oil
4 beaten eggs
2 cup flour
2 tsp baking soda
1 tsp salt
2 TBSP cinnamon
1/2 cup chopped nuts (optional)
3 cups grated carrots
Blend all together in a large bowl. Pour into two greased
bread pans. Bake at 375 for 55 minutes.
Cream Cheese Icing
8 oz cream cheese
1/2 stick butter
1 tsp vanilla
3 cups powdered sugar
Cream together cheese and butter. Add vanilla and sugar.
Beat until smooth.
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