Tuesday, March 30, 2010

What's Cooking

Spaghetti Sauce

1 lb ground beef
1 large onion chopped
4 cloves garlic minced
1/4 tsp salt
1/2 tsp pepper
1 28 oz can crushed tomatoes
1 28 oz can peeled tomatoes (cut up) with juice
1 15 oz can tomato puree
1 6 oz can tomato paste
1/2 cup red wine (Cab or Merlot)
1/4 cup fresh parsley chopped
2 bay leaves
1 1/2 tsp dried oregano
1 tsp dried basil
1/2 tsp dried rosemary
1/2 tsp dried sage
1/2 tsp dried thyme
1 Tbsp sugar

Brown ground beef in large pot, draining any fat. Add onion, garlic, salt and pepper. Cook 5 minutes or until onion is wilted. Add remaining ingredients. Cook over low heat for 3-4 hours, stirring occasionally.

Herb measurements are approximate, as I am one of those cooks who never measures anything. Fresh herbs can be substituted for dried ones if you have them on hand. Mushrooms may also be added if you like. (I'm not a big fan of fungi.)

Recipe will generously feed 12 people and freezes well. For my family of 4, I divide the sauce into 3 portions and freeze 2 containers for future use. Serve over spaghetti noodles with plenty of freshly grated Parmesan. Enjoy!

Tuesday, March 23, 2010

What's Cooking

Artichoke Dip

Everyone has a favorite artichoke dip recipe. This one is mine.

1 14oz can artichoke hearts drained
1 7oz can chopped green chiles drained
2 garlic cloves minced
1 cup grated Parmesan cheese
1 cup Best Foods mayonnaise (store brands tend to separate)

Heat oven to 350

Break up artichoke hearts with a fork and mix all ingredients in an oven proof bowl. Bake uncovered for 40 min. Serve with assorted crackers or tortilla chips.

Tuesday, March 16, 2010

What's Cooking

Chicken and Linguine with Peanut Sauce

4 chicken breast halves trimmed
1/2 lb linguine (or pasta of your choice)

1/4 cup seasoned rice vinegar
1/4 cup soy sauce
1/4 cup peanut butter
1 rounded Tbsp fresh ginger minced or grated
4 cloves garlic minced or crushed
1 Tbsp sugar
1 tsp red pepper flakes or to taste
1 Tbsp sesame oil
1/2 cup canola oil

Combine all peanut sauce ingredients with a whisk, adding oil slowly to emulsify. Marinate chicken breasts for an hour in just enough sauce to coat them. Grill breasts, basting with the sauce. Cook pasta, drain, mix with remaining peanut sauce, and heat. Leave a little peanut sauce to serve with the chicken. Yum!

Recipe serves 4 and can be easily adjusted to fit the needs of your family.

Wednesday, March 10, 2010

What's Cooking

Caesar Salad

Romaine lettuce washed and torn into pieces
Freshly Grated Parmesan

Caesar Dressing

In a blender combine:
1 egg
juice from 1 lemon
2 garlic cloves chopped
3 heaping Tbsp Parmesan
salt and pepper to taste

While blender is running slowly add:
1 cup canola oil

Combine desired amount of dressing with salad ingredients. Remaining dressing will keep refrigerated for several days.

I got this recipe from my late mother-in-law, and it is a family favorite. Enjoy!