Spaghetti Sauce

If you've ever had a garden, you know how you can get loads and loads of tomatoes from what seemed like very few plants in spring.  We've eaten our share of tomato sandwiches and there's still so many tomatoes left to go.  

 I tried a new recipe this fall (thanks Roxie & Christina) and was happy with the results.  Tasty, tasty spaghetti sauce.

Here's the recipe:

• 12 cups chopped tomatoes (I put everything through my food processor, skins and all.  Easy peasy)
• 1 cup chopped onion (again through the food processor)
• 1 green pepper (still through the food processor)
• 1/4 cup oil
• 1 1/2 tsp minced garlic
• 2 tbsp salt
• 1/4 tsp pepper
• chopped half bay leaf
• 1 1/3 tbsp oregano
• 1 1/2 tbsp basil
• 1 1/2 tsp chili powder
• 1/3 cup sugar
• 3 6oz cans of tomato paste
• 3-4 tbsp cornstarch

 Fry onions, garlic and green pepper in the oil.  Add to simmering tomatoes.  Add spice ingredients, sugar and tomato paste.  Simmer on low heat for 1-2 hours, stirring occasionally.

Mix cornstarch with a bit of water to make a smooth paste and add to tomatoes.  Bring to a boil and pour into jars and seal.

I put the jars into my 300 degree oven for 15 minutes, on a cookie sheet with a bit of water in it.  Then take them out and wait to hear the lids "pop" and you know it's sealed.
One recipe makes 3 quarts.

Alfredo Sauce with a Kick

Sauce Ingredients:

3 tbsp butter or margarine

3 tbsp flour

2 cups milk

1/2 tsp garlic powder

1/2 tsp Italian Seasoning

1/2 -3/4 cup parmesan cheese

1/4-1/2 cup Red Thai Sweet and Spicy Sauce (I like the one from M&M meat shops!)

pepper, to taste

Sauce Directions:

Melt butter in a medium saucepan over low heat. Add flour and mix well. Pour in milk and whisk to combine and stir until no lumps remain. Add garlic and Italian seasoning. Cook until sauce begins to thicken. Add parmesan cheese and Red Thai Sauce and pepper to taste. Continue to cook unto heated through and sauce is as thick as desired. 

Serve over your favourite noodles (cheese ravioli is especially yummy!) and add chopped cooked chicken if you want-it's a perfect way to use up leftovers!

Homemade Ice Cream Toppings

Today I tried two recipes for homemade ice cream toppings. Yum!! I'm thinking these would make some nice gifts for teachers, neighbours and maybe even the bus driver!

Caramel Sauce

• 3/4 cup butter
• 1 1/2 cups firmly packed brown sugar
• 2 tbsp water
• 1/4 tsp salt
• 3/4 cup evaporated milk
• 1 tbsp vanilla

Combine butter, brown sugar, water and salt in a medium sauce pan over medium heat, stirring constantly. Bring to boil for 3-5 minutes depending on thickness desired. (The longer is boils, the thicker the sauce). Remove from heat and stir in evaporated milk and vanilla.

Sauce will be quite thin. Thickens to a nice, but pourable, consistency when cooled. If using right away, you may want to only put in half the evaporated milk to create a thicker sauce.

Hot Fudge Sauce

• 1 (14 oz) can sweetened condensed milk
• 1/4 cup butter
• 3 ounces of chocolate (whatever type you prefer - I used milk chocolate)

Put all ingredients in a heavy saucepan and cook over low heat until sauce is smooth and creamy. Let cool slightly and spoon into jar.

Quick Szechwan Sauce

Trying to make a conscious decision to eat better, I made a stir fry, but wanted a sauce to add some flavor. And I was really happy with this one. Sweet and spicy. Two of my favorite things. Can be used a meat marinade or cooking sauce.
- 3 tbsp olive oil
- 3 red chile peppers, seeded and chopped fine*
- 2 tsps fresh chopped ginger**
- 2 tsps minced garlic
- 5 tbsp sugar
- 5 tbsp vinegar
- 5 tbsp ketchup

Stir together olive oil, chile peppers, ginger and garlic. Mix in sugar, vinegar and ketchup.

* I used red pepper flakes as I didn't have the chile peppers on hand. Adjust amount to your tastes
** Again I used the ginger powder as I didn't have fresh ginger on hand

Makes 6 servings

Calories: 124
Fat: 6.8g
Cholesterol: 0