Sauces – Page 5

Fast, fresh tomato sauce.

August 12, 2013 by Knead to Cook Filed Under: Evolution Power Yoga 40 Days, Gluten Free, Pasta, Sauces, Vegetarian, Wheat Free 2 Comments

Just back from an awesome 12 day vacation (my Cabot posting will be up this week as it may take days to download all of the pictures from my fun race weekend in Maine) and inundated with fresh tomatoes from the garden. Today, as it always seems to be as we return back from vacationing in August – was filled with school shopping on the brain. I had one child done and just received the other’s list for supplies. So after many errands today, I had just enough time to whip up my down and dirty tomato sauce. No roasting tomatoes here… just a quick, fabulously fresh sauce that you can top your veggie or whole wheat pasta with and enjoy with a loaf of crusty bread and a glass of wine. I love a good sauce you can make and just let simmer on the stove while you do a million other things… and that is just what was needed today.

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— Knead to Cook

Homemade roasted tomato garlic pizza sauce.

June 17, 2013 by Knead to Cook Filed Under: Gluten Free, Italian-inspired, Sauces, Vegetarian, Vitamix, Wheat Free 5 Comments

It’s our little family tradition. Friday nights are normally laid back, time to regroup and have pizza together, watch a movie and spend some time letting the craziness of the week go. Decompression is good! Now that summer is here, we’ve moved our pizza-making outdoor to the grill. I really despise canned tomatoes, there are some brands I will use if I must, but prefer to use fresh tomatoes. I love roasting them for hours low and slow to bring out the flavor but sometimes you don’t have hours. With that in mind, here is my quick roasted tomato pizza sauce recipe. Adjust the seasonings, garlic etc. to your taste – we, in our house, love garlic and aren’t afraid so I load it up!

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— Knead to Cook

Kale, Spinach & Pistachio Pesto.

May 3, 2013 by Knead to Cook Filed Under: Italian-inspired, No bake/cooking required!, Nuts, Party Foods, Pasta, Sauces, Vegetarian, Vitamix 5 Comments

Huge, I mean HUGE fans of pesto in my house. It is also a very easy way to get everyone to eat their veggies without a battle (this is a good thing coming from mom). Pesto is so good on pasta, eggs, fish, chicken, on pizza crust – the options are endless. It can be made ahead of time – stored in an airtight container in the fridge for weeks. Frozen in ice cube trays for months. A little goes a long way and it’s an economical dinner. So many reasons to be a fan.

Now traditional pestos, in my humble opinion, tend to be overly oily – which I know olive oil is a heart healthy oil but I’m not a fan of anything greasy/oily. This recipe is super clean and doesn’t have a ton of oil but just the right amount.

Benefits of kale include: Low in calories. High in fiber (helping to keep you regular). Zero fat. High in iron. High in vitamin K which protects against a myriad of cancers. Anti-inflammatory food. Supports cardiovascular system by lowering cholesterol. Vitamin A for vision and beautiful skin. Vitamin C for supporting your metabolism and adds to hydration. It has more calcium than milk. It also helps to detox the body by aiding in liver health. That’s just the kale! Spinach and pistachios are also huge powerhouses! I could go on and on…

So back to the recipe.

Ingredients:

2 huge handfuls of kale and spinach (equal parts or not)
1/4 cup of nuts (walnuts, pinenuts, almonds or pistachios work best)
3 cloves of garlic, peeled
Juice from one large lemon
Zest from said lemon
Grated parmesan (about 1/3 cup light and fluffy and not packed down)
1/4 cup of olive oil
Salt and pepper
Red pepper flakes (optional)

Directions:

Into your food processor or Vitamix, add the garlic and process until chopped very finely. Then add the spinach/kale through grated parm. Blend well. Through the opening spout, while the machine is running, add the olive oil. It should change the texture although it will still be mildly course.

Taste and season accordingly.

If topping pasta, always make your sauce first (pesto) and then the pasta. Never have pasta wait for the sauce. Into a large mixing bowl, add about 1/3 cup of pesto and then top with your pasta (and a tablespoon or so of the pasta cooking water). Toss. Add additional pesto as needed. Cover and store in the fridge or freezer as mentioned above.

— Knead to Cook

Vegetable Orzo Salad with a Chobani Basil Dressing.

May 1, 2013 by Knead to Cook Filed Under: Holiday Baking Ideas, Party Foods, Pasta, Sauces, Vegetarian, Vinaigrette, Yogurt 2 Comments

This was one of those recipes that purely came to mind while I was meandering through the farmer’s market on Tuesday. The freshness of all of the spring vegetables inspired me. I was beyond thrilled to find some golden beets, that are incredible if you get a chance to buy or taste them. And off I went to my kitchen with my bags in tow to create.

I love do to a few meatless recipes for my carnivore family a week. Just to let them see that they can be sustained without meat and enjoy it. Everyone loved this dish! Glad I got a few shots of it before they descended. Ha ha. This recipe is very flexible – you can add whatever veggies you have on hand. Optional ideas: olives, cherry tomatoes, jalapeños, green beans, edamame… the list goes on and on.

Ingredients:

1 package of whole wheat Orzo pasta
2 softball sized beets (golden or red are fine)
1/2 of an English cucumber, sliced in half and then quartered
3 ears of corn on the cob, kernels removed and cooked on the stovetop to brown and carmelize
4 spring green onions, sliced
1 bunch of asparagus, steamed or pan fried with a tiny bit of olive oil for 4 minutes to make a bit tender
1 large bell pepper (I used red)
1/3 cup of shelled pistachios

Dressing:
1 handfull of fresh basil leaves
2 garlic cloves, peeled
1 cup of Greek yogurt
1 tablespoon of fresh lemon juice
2 tablespoons of olive oil
Salt and Pepper (I used LoSalt with is a low sodium alternative)

Directions:

Start by roasting your beets. Here is a recipe on how to do this simply. If you have golden beets, no gloves are required but if they are red, gloves to protect your hands are a must. Click here for my recipe. Let them cool and then slice into 1/2 inch rounds and then quarter.

Cook your orzo according to package directions and drain. Because this dish needs to be refrigerated for a few hours to let the flavors blend, I drizzled some olive oil atop of the pasta and gave it a good stir. Let it cool.

In a saute pan over medium heat, add a touch of olive oil and the corn kernels. Let cook without stirring for 4 minutes or so and then give a good stir. Let them brown up and then remove from the heat and let cool.

Into a large bowl add your vegetables. Then add the cooled orzo pasta.

To whip up the dressing, simply add all of the ingredients to a food processor or Vitamix and blend until smooth and creamy. Taste and adjust spices accordingly. Then add to your salad.

Once the dressing is mixed in to the salad, coating everything nicely – cover and refrigerate for at least 1-2 hours. Before serving, give the salad a good stir to incorporate the dressing again and enjoy.

— Knead to Cook

When a vanilla balsamic reduction met up with red beets.

March 20, 2013 by Knead to Cook Filed Under: Appetizers, Salads, Sauces, Vegetarian 2 Comments

Okay I admit it, I’ve always been leery of the beet! I’m not sure why. The red hands, the production, or so I thought to cook them…. in my mind it just wasn’t worth it. Then, one day, I was pretty much forced to choose either tuna atop of a bed of greens or beets atop of a bed of greens for a lunch date. I bit the bullet! I did it! And much to my chagrin… I loved them. Earthy flavor. I do love the color because it means that they are packed with vitamins, which they are. They are great for runners, which I am. And as my youngest informed me, if you eat a ton of them she heard that your urine turns pink. Okay, I have no idea if this is true and I’m not googling it. I can’t believe I just typed the word “urine” on my food blog but I thought her humor may make you laugh, as it did me. So here we go… my recipe for roasting them easily and a delicious vanilla balsamic reduction to pour over top. Yum!

Let’s break this down and take the beets first.

Get a large roasting pan lined with foil. Set aside. Preheat your oven to 400 degrees.

Buy as many as you need. I had two large sized (a bit bigger than a baseball) beets. I cut the greens off (yes I know you can use them for other recipes but I had to focus on the beets first – and I did compost the leaves). WEARING DISPOSABLE GLOVES (you can get them at the grocery store) scrub them good. They are filthy little things. I used warm water and went to town. Gently place them on your foil lined pan.

Olive oil and salt! Drizzle them generously with olive oil and sprinkle salt atop of each one. Give them a good massage. Then remove your gloves and throw away. Take another piece of foil and cover the entire pan (over the top of the beets making a tent-like cover). Place in your oven. Roast for 1 hour.

Testing… very much like a baked potato. Stick a knife or fork in it. If if pierces the skin and goes deep into the vegetable – they are done! If not, cover and bake for a bit longer. Keep testing until they’re done.

Remove and let cool completely.

Gloves STAT! Now, with your gloves on remove the beets and place them on a cutting board. With a filet knife, I removed the skin carefully- composting that as well. Then I sliced them, you can do large slices like an apple ring or cut into bite sized pieces.

There, you totally roasted your beets! You can store them in a lidded container or eat them right away.

Vanilla Balsamic Reduction:

1 cup of better quality balsamic vinegar
2 tablespoons of brown sugar
1 teaspoon of vanilla extract

Directions:

In a non-reactive small pot, place all of the ingredients and bring it to a boil. Once boiling, whisk away and turn the flame down to low. Whisking occasionally, let the mixture reduce and thicken for about 20 minutes. Avoid over-cooking this or you will have a caramel textured taffy. When you can coat the back of a spoon or a whisk and 20 minutes have passed, you’re ready. Pour the reduction into a container or mini pitcher and let cool. Use this to top your beets, chicken, beef, seafood or whatever your heart desires. A little goes a long way.

And two pics of the final products.

— Knead to Cook

Bolognese Sauce.

February 14, 2013 by Knead to Cook Filed Under: Beef, Pasta, Sauces, Turkey 2 Comments

I remember traveling to Bologna, Italy with my husband. It was a very quaint, calm area after we had been to Florence, Rome and Venice. We enjoyed all of the wonderful culinary treats and especially their Bolognese sauce. From this, is my inspiration.

Ingredients:

4 tablespoons extra-virgin olive oil
2 carrots, finely diced
1 medium onion, diced
1 rib celery, finely diced
6 cloves garlic, diced
1 pound lean ground turkey
1 pound pork, ground
1/4 pound pancetta, roughly chopped
2 tablespoons of tomato paste
1 tablespoon of Italian Seasonings
1 bay leaf
1 cup of water
1 cup red wine
Kosher salt and freshly ground black pepper
Parmigiano-Reggiano (grating)

Directions:

In your large Dutch oven (large pot), over medium heat, add the olive oil. Once hot, add your carrots, celery and onion. After about 4 minutes, when the onions are translucent, add the garlic. Cook for one minute then add the meat. Once no longer pink and properly cooked through, add the tomato paste. Then add the seasonings, water and wine and cover. Simmer over low heat. I simmer this for several hours to develop the flavors. Adjust the seasoning to your preference.

Typically people add ground lamb, I do not but that’s my taste. If you do, add 1 lb to the mixture. Serve this sauce over a substantial pasta that can hold up to this thicker sauce.

— Knead to Cook

Raspberry Orange Rosemary Sauce.

January 22, 2013 by Knead to Cook Filed Under: Condiments, Sauces, Vegetarian Leave a Comment

I wanted to dress up my grilled pork chops and whipped up some raspberry orange sauce that just pushed it over the top. My kids cleared their plates! It is super easy and would be lovely on chicken or fish! Some times you just need to dress up your grilled meat and this fit the bill.

Ingredients:

1/3 cup raspberry jam (with seeds)
2 tablespoons of orange juice
2 tablespoons red wine vinegar
1 sprig of Rosemary
Balsamic vinegar (better quality)

Directions:

Place all of the ingredients except the rosemary and whisk it together. Bring it a boil and then add the rosemary sprig. Splash in a bit (1 tbl or so) of the balsamic. Turn it to medium-low heat and let it simmer until it thickens. Once thick, drizzle over your meat. Endless uses and it just lightens up your dish without being heavy or calorie-laden.

— Knead to Cook

Cilantro Spinach Lime Pesto.

January 15, 2013 by Knead to Cook Filed Under: Condiments, No bake/cooking required!, Pasta, Sauces, Vegetarian 1 Comment

Since I have received my Magimix by Robot-Coupe 3200 XL Food Processor, I knew I wanted to whip up some pesto in it. It’s a favorite! I chose the larger of the 3 bowls to prepare it because the cilantro is a bit of a wild herb. Everything tucked in nicely and I have to admit, with only a few pulses it does the job. See the pics below. Drizzling the olive oil through the large spout also allows me to gauge the consistency of the pesto quite easily v. my old processor. The machine is powerful yet very quiet. Cleans up perfectly and I love that the larger bowl comes with a larger blade making my job much easier.

We adore pesto but it doesn’t always have to be the classic basil version. I made a similar pesto for a pizza sauce and my kids went wild over it. I mixed it up and thought I would serve this over grilled chicken and whole wheat pasta tonight for dinner. Would be great over pasta or mixed with grilled fish or chicken.

Ingredients:

1 cup of fresh cilantro
1/2 cup of baby spinach leaves
3/4 cup of raw almonds (pistachios would work well too)
1/4 cup of grated parmesan cheese
4 garlic cloves
1/4 cup of fresh lime juice
Olive oil
Salt
Pepper

Optional: Jalapeño

Directions:

In my new Magimix Food Processor, I added the cilantro, spinach, almonds and garlic to and pulse until it looks like this:

Then add some salt and pepper. Parmesan cheese then place the lid back on and drizzle olive oil through the spout with the machine running until it resembles this:

Give it a taste and adjust the salt and pepper as necessary. Put in a tupperware container until needed. If using over pasta, reserve a bit of the pasta water off to the side. Add the cooked pasta back to the pan with a small bit of the reserved water along with a few tablespoons of the pesto. Add additional pesto until you achieve the amount you wish to have in the dish. Refrigerate or freeze the pesto until needed again. A little goes a long way!

— Knead to Cook

Gambino family sauce & meatball recipe.

October 15, 2012 by Knead to Cook Filed Under: Beef, Evolution Power Yoga 40 Days, Gluten Free, Pasta, Sauces, Wheat Free 7 Comments

I grew up in the most basic, tiny (I mean seriously tiny) kitchen with two amazing cooks that shaped my life by turning out mouth-watering, delectable foods. I’ve taken those recipes and put my fingerprint on them and today, my family enjoys my grandmother & aunt’s food with a touch of me. Now, I don’t stick with one specific hardcore recipe. I morph recipes to suit my mood. This recipe represents me today.

Sauce and meatballs to an Italian, are staples, much like a chicken soup is when you’re sick. I strive to be healthy, working out and eating right but I will NEVER give up pasta. I can’t even fathom how to do that. With that, here is my recipe.

Meatballs:

Ingredients:

3/4 cup of bread crumbs or panko (seasoned or plain)
1 egg
2 teaspoons of salt
4 cloves of garlic, chopped
1/4 of a yellow onion, finely diced
Pepper
Hot pepper flakes
1/2 lb of each – ground sirloin, ground pork and ground veal

Directions:

In a large mixing bowl, add the bread crumbs, egg, salt, pepper, garlic, onion and hot pepper flakes. Once mixed, add the meat and blend well without over-mixing.

In a large skillet with about 1/2 cup of olive oil, heat over medium flame. Once hot, use a melon baller and scoop out the meatballs and place into the skillet cautiously (the oil may spray up). Cook until a nice crust is on each side (about 2-3 minutes). Then remove and place on a paper towel lined plate tto soak up the excess oil. Work in batches and avoid over-crowding. Once all of the meatballs are browned, gently place them in the sauce to finish cooking. Be cautious when stirring not to break them up.

Sauce:

Ingredients:

1/2 yellow onion, finely diced
4-6 garlic cloves, chopped
2 carrots, peeled and finely chopped
2 green bell peppers, chopped into small pieces
2 cans of San Marzano crushed tomatoes (28 ounces each)
1 can of tomato paste
1/2 cup of water
1 cup of a better quality red wine
Salt and pepper
Red pepper flakes (to taste)
3 tablespoons of dried parsley or 1/4 cup of fresh
2 tablespoons of Italian Seasonings
Olive oil
Optional: grated parmesan (for garnishing)
Fresh basil (for garnishing)

Directions:

In a large Dutch oven (I used Le Creuset) over medium heat, pour about a tablespoon of olive oil into the bottom of your pan. Add your onion, garlic, carrots and green peppers. Cook this down for about 6-8 minutes. Then add the remaining ingredients. Bring to a simmer and then turn down to the lowest setting. Cover and simmer for at least 3+ hours. I normally let this simmer for about 6 hours.

Cook your favorite pasta according to package instructions. Top with your sauce and enjoy! Grate parmesan atop if you prefer or add fresh basil.

— Knead to Cook

Sea Salt Caramel Sauce.

September 25, 2012 by Knead to Cook Filed Under: Desserts, Dips, Sauces 20 Comments

Okay I don’t know about you, but one of my hand’s down weaknesses… sea salt caramel. I could eat my body weight in it if I had to. In fact when I made this, I knew it was nuclear hot and I still put a spoon in my mouth to try it! Ha ha! Lunatic, yes, I know!

Ingredients:

1 cup of sugar
1/2 cup of water
6 tablespoons of butter
1/2 cup of heavy whipping cream
Sea Salt

Directions:

Okay, first step first. Collect all of your ingredients and place them right next to your stove.

In a heavy stock pot (3 quarts or so), add your water and sugar over a medium-high flame. More so to the higher side of the flame. Whisk until the sugar melts and the mixture starts to boil. This takes a few minutes due to the water having to evaporate. Once it boils, stop whisking and literally stand there and watch it. The sugar mixture will turn amber – once a medium golden amber color, add the butter (it will bubble up so be mindful) and whisk until it melts. Once the butter has melted, remove from the flame. Add the cream and again, be mindful this mixture will foam up again. Whisk until the caramel looks smooth and creamy – 30 seconds or so. Let the sauce settle for 2 minutes. Sprinkle with sea salt and then pour into a glass jar that you can seal with a lid once the mixture has cooled. Avoid dipping a spoon into this molten lava mixture or you may fry your tongue! I speak from which I know. Ha ha.

— Knead to Cook