Posts Tagged ‘tomato sauce

06
May
18

a different lasagna

Started with 2 eggplants, sliced thin and salted and drained. Possibly doing some kind of roll-ups but opted to a lasagna. what was different was the use of shredded turnip as a component in addition to the use of the eggplant, broccoli, with a tomato cream sauce.

The prep, eggplant draining, the shredded turnip (looks like shredded mozzarella) broccoli, and the noodle dough.

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Started the layering, broccoli was briefly steamed.

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All set up for a later bake, one 8 x 8 inch pan and another round pan to the freezer.

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Serving time later in the day.

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Better than expected. The tomato sauce balanced everything out when baked. It was a combination of canned whole tomatoes, processed in the food processor, seasonings, a hint of red pepper flakes, oregano, rosemary, a dash of turmeric and a splash of heavy cream. The noodle was minimal and thinly rolled out. Good flavor and just enough heat in the sauce to accent the turnip.

 

 

12
Mar
18

pasta with spicy tomato sauce (all’arrabiata)

Pasta and sauce, there are countless recipes, yep just boil up some pasta and throw in a can or bottle of sauce your done !

OR…. Start some sauce early in the morning and tend the pot all day !

Strike a balance with this recipe , quick and easy, some prep involved but the time is worth the effort in the finish. No meat is involved so it could be served as a side dish as well.

Recipe and technic is from Nick Stellino

Pasta with spicy tomato sauce

 

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  • IMG_38951 lb pasta, penne
  • 4 tablespoons olive oil
  • 1/2 teaspoon pepper flakes
  • 4 garlic cloves
  • 3 tablespoon fresh chopped parsley
  • 1 and 1/2 cups tomato sauce
  • 3/4 cup chicken stock
  • 4 tablespoons romano or parmesan cheese

In a pot of water under cook the pasta by 2 minutes

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In a large pan (big enough to hold both the pasta and sauce) heat the oil and add the red pepper flakes IMG_3898

 

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…..add the garlic cook a minute or two  Add 2 tablespoons of the parsley to the pan, stir well.

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Now add the tomato sauce and stock, bring to a boil and stir for 5 minutes.

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drain and add the pasta

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……and continue to cook till almost all the sauce is absorbed by the pasta.

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Off heat add the grated cheese and stir to incorporate.IMG_3908

Plate and garnish with parsley and grated cheese.

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Red pepper heat is as much as you add to the recipe. Reminds me of a traditional american chop suey recipe as the pasta is cooked in the sauce. As a personal note this is to me actually better served cold, once refrigerated, eaten from a tupperware type container later in the evening. 🙂

 

06
Dec
16

Stew meat with lentils and spicy tomato sauce

Made with meat from the previous post. 

Cook an amount of lentils as necessary for a serving.

Reheat meat with tomato sauce and lentils. I made my batch of Sunday tomato sauce spicy with hot red pepper flakes and smoked hot pepper flakes with a small amount of vegetables, when cooked, processed with an immersion blender.

Lentils provide a alternative to pasta or rice.

25
Sep
16

Eggplant cassarole (updated)

Ah ! Eggplant again ! How about a different preparation? A lasagne type cassarole this time , prep ahead to be later baked.

Make up a quick batch of dough, eggs , flour and salt pulsed in a food processor, kneaded and let rest.

Peel and slice horizontally the egg plants  (2  medium, )about 1/4 inch thick, sandwich between layers of paper towel after salting o both sides, apply weight and let stand about 30 minutes. Rinse with plain water.

Tomato sauce already prepared. Cook ground beef, also canned red beans to bulk up the cassarole.

My cheese will be the typical store b ought sliced mozzarella

.

Ready?   Oops !  roll out the pasta dough also.

Assemble the layer as you see fit to vary the ingredients, on the fly measurements, so amounts will dictate the layers.


Ok , done , to the fridge for baking tomorrow.

Now the finished product, It was just the right consistency, not overly juicy, easily sliced. 

Thin pasta and meat, red beans, eggplant throughout. Minimal sauce and cheese. 

Excellent when cool or even cold from the fridge.

01
Apr
16

Pizza supper

A good pizza makes a meal.

Tomato sauce with ground pork, garlic, goat cheese, Parmesan and pepperoni. 
  
   

 

20
Mar
16

eggplant casserole

Similar to eggplant Parmesan, just added gnocchi to it and baked it as one.

Prepare the eggplant as usual, here with a bit of oil, baked in a hot oven in a cast iron skillet.

Layer some sauce (tomato), then the eggplant in an appropriate baking dish.

 

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Add the gnocchi, (you made your own I hope, or use store bought).

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Top with cheese, dabs of sauce.

 

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Bake and serve.

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This was a fairly quick meal considering everything was from scratch more or less. (with a cheese making kit received at Christmas time, when time permits I’ll try my hand at cheese making.) An alternative to a lasagna.

06
Mar
16

A pasta dish

Having and keeping track of how much pasta is on the shelve is a thing of the past. When making small 1 or 2 serving sizes, it’s easier to make it on demand, sure you probably won’t have all the fancy shapes that prepared pasta has if you make it quickly. By the time the water boils, it’s possible to to have the pasta cut and ready.  

 

Earlier a sauce was prepared and simmered,  in the microwave.

Served with bread.




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