Soy sauce versus tamari sauce – what the heck is that darker cousin to our beloved go-to stir-fry sauce, anyway?
This pasta sauce was described as “spicy” in the Slow Cooker Recipes cookbook – while it’s far from what I would consider to be hot, it is might tasty.
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 1/4 cup ketchup
- 2 (8 oz) cans sliced mushrooms, drained
- 1/3 cup chopped red or green bell pepper
- 1 1/2 tbsp lemon juice
- 3/4 tsp dried oregano
- 1/2 tsp dried basil
- 1 bay leaf
- 2 tsp chili powder
- 1/4 tsp garlic powder
- 1 1/2 tsp sugar
- 1 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pound ground beef
- 1 cup chopped onion
Pizza sauce – what makes it *not* pasta sauce? And what about marinara sauce, while we’re at it?
These days, Bolognese sauce basically translates to any meat pasta sauce, but it used to have a more specific definition.
What is the difference between au jus and beef broth?
Hint: It’s sort of a trick question.
My husband said he couldn’t taste the vegetables – you heard it here.
I actually came up with this one myself. It’s definitely a recipe you can adjust to your own preferences, or what you have on hand.
The main things here are the fresh basil, which adds a lot of flavor, and the carrots and red pepper flakes, which add sweetness and spiciness respectively. You can adjust the carrots and red pepper as you wish, depending on how sweet or spicy you like a sauce.
You can also cook longer if you like a thicker sauce, or not so much if liquid-y is your thing – this is fairly thick.
Also, for the canned stuff, I use “no salt added” so I can control how much salt goes into it.
- 2 (28 oz) cans whole, peeled tomatoes, undrained
- 1 (6 oz) can tomato paste
- 4 garlic cloves, minced
- 2 carrots, minced
- 2 celery stalks, minced
- 1/2 white onion, minced
- 1/2 cup torn fresh basil leaves
- 2 tsp dried oregano
- red pepper flakes, to taste
- salt and black pepper, to taste
The husband likes a rich, hearty pasta sauce, not too watery. So I gave this one a try, adapted from my new Step by Step Cookbook.
Confession: Every single time I post a recipe I’ve tried without the first picture being that of the ingredients, it’s because I inevitably forget to include an ingredient in the picture. Which is every darn time, it seems like.
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 1/2 carrot, finely chopped
- 1/2 tsp celery seeds*
- 1/2 pound ground veal**
- 1/4 cup dry red wine
- about 18 oz of whole canned tomatoes, chopped, juice reserved
- 1 tsp salt
- pinch of black pepper
- pinch of cinnamon***
- 1/4 cup heavy cream, or more as needed
- 8 oz spaghetti (I tried a vegetable-based spaghetti for the first time – great)
- Parmesan or Romano cheese for garnish (optional)
*You can use finely chopped celery instead.
**You can also use ground beef, pork, or a combination therein.
***I accidentally put in too much cinnamon. To counteract that, I added some lemon juice and additional tomatoes, and that seemed to do the trick nicely. Also, you could use nutmeg instead of cinnamon.
I found this one dish meal from a recipe in the latest Food Network Magazine – the fiance bought me a subscription for Christmas.
When I tried to look it up after I first saw it, I couldn’t find it in their recipe look-up in the beginning. This is because it’s actually from McCormick, and the recipe was part of an ad.
Chicken and pasta come together nicely here.
- 8 oz linguine
- 2 1/2 tsp dried basil
- 2 1/2 tsp garlic powder
- 2 tsp dried rosemary
- 1/4 cup flour, divided
- 4 thin sliced boneless, skinless chicken breasts or breast cutlets
- olive oil
- 3/4 white onion, finely diced
- 1 (14.5 oz) can diced tomatoes, undrained*
- 1 1/2 cups chicken stock
- 2 tbsp half and half
*The original recipe drained. If you’d prefer a thicker, heavier sauce, go with the drained.
On a related note: McCormick’s (first) version of this recipe had less seasonings and flour, but I found I needed more and adjusted the amounts accordingly.
As I’ve mentioned before, although I’ve read/written about canning and taken classes it is still very new to me. So please, if you have tips or tricks you’d like to share, or if you see me doing something you disagree with, let me know – comment here, or email (EKL@ErinLanders.com).
I found this recipe on AllRecipes.com here and have been making it for years. It is excellent with virtually any type of pasta.
One great thing about this recipe is that you can add a whole bunch of vegetables and blend it, thus concealing the nutrients – I do this for the fiance who isn’t a big onion fan, but it would be good for kids, too.
Of course, if you are “hiding” the vegetables from kids then you aren’t really teaching them healthy eating habits, so I don’t necessarily think that’s a good idea. But, I digress.