1 tablespoon olive oil
1 clove garlic, minced
1 cup strained tomato (tomato puree)
1 cup pumpkin puree
1/4 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
4 teaspoons maple syrup
1/2 cup full-fat coconut milk
1 teaspoon fresh minced sage
Pour the olive oil into a large pot over medium heat, and saute the garlic until fragrant, about 1 minute.
Add in the tomato, pumpkin, water, salt, cinnamon, and maple syrup and bring the sauce to a boil. Once boiling, lower the heat and stir in the coconut milk and minced sage.
Serve over cooked pasta.
Note: I haven’t yet made this. It might be good to wait to add the maple syrup at the end, and just do 2 teaspoons to start. Also, it might be good to reduce the amount of tomato and substitute some pureed cooked carrots (like in the Tuscan Pumpkin Pasta Sauce from William Sonoma).
5 tablespoons unsalted butter, at room temperature, divided
1 tablespoon peeled and finely chopped fresh ginger
finely grated zest of one lime
Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the ginger and cook, stirring occasionally, until the ginger softens (about 3 minutes).
Transfer the ginger-butter mixture to a medium bowl and refrigerate until cooled (about 10 minutes).
Add the remaining 4 tablespoons of butter and the lime zest to the ginger mixture and whisk well.
Use immediately or refrigerate and use within 3 days.
Great on baked sweet potatoes.
1 tablespoon vegetable oil
1 clove garlic, minced
1 to 2 teaspoons fresh ginger, peeled and minced
1 to 2 teaspoons curry powder
1/3 cup crunchy peanut butter
3/4 cup warm water
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
In medium sauce pan, heat the oil over medium-low hear. Add the garlic and ginger and saute for 2 minutes. Add the curry powder and saute for one minute more. Remove from the heat and whisk in the peanut butter and water. Stir in the cilantro and lime juice.
1 lb. hamburger
1/4 c. chopped onion
2 14-oz. cans diced tomatoes
1 28-oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 T. Italian seasoning herbs
1/4 t. basil
2 cloves garlic
1/4 c. brown sugar
1 cube beef boullion
Brown hamburger, drain and add to slow cooker.
Brown onion. Add beef bouillion and a little water. Heat until bouillion is dissolved. Add to slow cooker, along with rest of ingredients.
Cook on low for 6 to 8 hours.
1/4 c. butter
1 c. heavy cream
1 clove garlic, crushed
1 1/2 cups Parmesan cheese, grated (best when grated fresh from block cheese)
Melt butter in medium, non-stick saucepan over medium-low heat. Add cream, a little at a time. Simmer for a few minutes, whisking frequently. Stir in garlic, Parmesan, and pepper, continuing to whisk. Remove from heat when sauce reaches desired consistency. Toss with hot pasta to serve.
Optional: add cooked peas and bacon.
This is the recipe for using up odd bits of fresh tomatoes from the garden. It’s great in the middle of winter over pasta, vegetables, meats, whatever.
Brown onions in a small amount of olive oil. Peal tomatoes and squeeze out excess water. Add tomatoes to onions. Add salt, pepper, sugar, fresh basil to taste. Bring to a boil and simmer until desired thickness. Add white wine near the end of the cooking period, if desired.
Freeze in various sizes of containers for use when there aren’t any good fresh tomatoes available.
1 stick well chilled butter, cut into 4 pieces
1/4 c. honey
1/3 c. pecans
In food processor blend butter, honey, and pecans until smooth. Scrape bowl as necessary. Makes 3/4 c.
3/4 c. Karo syrup
1/2 c. ketchup
1/4 c. Worcestershire or soy sauce
1/4 c. prepared mustard
2 t. ground ginger
In bowl stir together Karo syrup and remaining ingredients. Brush on meats or poultry, turning frequently, during last 20 minutes of grilling. Makes about 1-1/2 cups.
2 medium onions, chopped fine
3/4 c. Coca Cola Classic
3/4 c. ketchup
2 T. vinegar
2 T. Worcestershire sauce
1/2 t. chili powder
1/2 t. salt
Bring everything to a boil; simmer, covered, 45 minutes or until thick. Makes 2 cups.
2 lbs. ground beef
2 lbs. Italian sausage
3 pork neck bones
3 T. fresh parsley
4 T. fresh chopped garlic
2 T. fresh chopped sweet basil
1 c. Peccorino Romano cheese, freshly grated
1 c. Italian seasoned bread crumbs
salt and pepper to taste
2 large cans tomato puree
1 large can tomato paste
1 large can whole or crushed tomatoes
In a large mixing bowl, combine ground beef, parsley, sweet basil, 2 T. garlic, 2/3 c. cheese, bread crumbs, eggs, salt, and pepper. Mix well with your hands. Set aside.
Sprinkle neck bones with garlic salt and fry along with sausage in a good amount of olive oil. You want to seal the flavors, not cook thoroughly.
Place meat in bottom of large saucepan. Form meatballs into a size between a golf ball and a tennis ball. Fry in the same oil, turning the meatballs to brown on all sides. (My Italian friend who shared this recipe pours all the cooking oil into the sauce for extra flavoring. I don’t, because my conscience can’t take it if I add all that oil but it’s up to you.)
Place the meatballs in the saucepan and add the tomato products. Add 2 cans of water and stir gently. Add the remaining garlic to the sauce and stir.
Cook the sauce for at least 3 hours on medium low heat. Stir often (gently). About 30 minutes before serving, add the remaining cheese to the sauce. If the sauce tastes slightly acidic, you can add up to 3 T. sugar.
(My Italian friend was very specific about using basil only for pasta sauce and saving the oregano, etc. for pizza. We like to zip this up a little by adding additional herbs and spices, but either way, this sauce is the real thing, and makes enough for a big family.)