Fresh Tomato Marinara Sauce

I was offered a huge box of garden tomatoes last week, and almost turned them down because I "didn't know what I would do with them all." Yeah, I know, serious blond moment. I recovered from my temporary moment of stupidity and remembered this marinara recipe I found last summer. It freezes beautifully and the uses for it are endless. Spaghetti, chicken parm, even for pizza. This is by far my favorite marinara recipe, it tastes fresh and turns out great every time!

Fresh tomato marinara sauce (an original recipe by rachelle)
8 big garden tomatoes, or 10 romas (must be garden fresh. no blando supermart tomatoes! if you must, use a couple big 28 oz cans/quarts of tomatoes.)
1/2 onion, chopped
3 Tablespoons olive oil
1 bay leaf
6 cloves garlic, minced
2 teaspoons basil
1 teaspoon oregano
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 teaspoons sugar
2 teaspoons balsamic vinegar ( I left this out)

drop half of the tomatoes into boiling water in a big stockpot and boil for 45 seconds. remove to a big bowl of ice water. repeat with the other half of the tomatoes. peel dump the water out of the stockpot to use for sauce. set aside.

chop the onion. preheat the oil in the stockpot. (sure you could use less oil, but it adds richness and flavor. minimum 2 Tbsp. ok.) drop the onion in the oil and soften for 5 mins over medium heat.

working quickly, peel the skins off of the tomatoes, they should slide right off after you break the skin. cut out cores and cut tomatoes into big 2-3 inch chunks. (they cook so long, they break down. you can cut them in huge quarters.)

drop the tomatoes into the pot with the onions. add in all of the tomatoes, the garlic and the bay leaf. bring to a boil. hard simmer for a half hour.

add basil, oregano, salt, and sugar. adjust seasonings to taste. (it just depends on your tomatoes. sometimes you need more or less salt, more sugar, just taste. but for heavens sakes, blow on the spoon alot before you taste. just a tip i've come by the hard way. six thousand times.)


hard simmer another half hour. liquid should have boiled down and reduced by about half. stir in balsamic vinegar. taste, maybe add another teaspoon balsamic.

Penne alla Vodka

Penne alla Vodka. Sounds fancy, tastes delicious! My husband isn't much of a pasta eater but loved this recipe, so did my daughter. I froze half of the sauce to use for another meal and it was perfect the second time around. This is one for the books for sure!

 

 

Penne alla Vodka
from Cook's Illustrated

1 (28 oz) can whole tomatoes, drained (liquid reserved)
2 tablespoons olive oil
1/2 small onion, minced (about 1/4 cup)
1 tablespoon tomato paste
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/3 cup vodka
1/2 cup heavy cream
1 lb penne (or other pasta shape)
1/4 cup reserved pasta cooking water
2 tablespoons minced fresh basil leaves
Parmesan cheese, for serving

Bring a large pot of salted water to a boil. Cook the pasta according to the package directions, until just shy of al dente. Drain, reserving 1/4 cup of the cooking water.

Meanwhile, add half of the tomatoes to your food processor and pulse until smooth. Dice the remaining tomatoes into 1/2-inch pieces. Combine the diced and pureed tomatoes in a 2-cup measuring cup, and if necessary, add the reserved liquid until the total measures 2 cups.

Set a medium saucepan over medium heat. Add the oil and heat until shimmering. Stir in the onion and tomato paste, then cook, stirring occasionally, for about 3 minutes, or until the onions begin to soften. Add the garlic and red pepper flakes and cook, stirring constantly, just until fragrant, about 30 seconds. Mix in the tomatoes and 1/2 teaspoon salt. Take the pan off of the heat and add the vodka. Return to the burner, increasing the heat to medium-high, and simmer until the alcohol flavor is mostly cooked off, about 8-10 minutes (lower the heat to maintain a simmer if necessary). Stir in the cream and cook just until hot, about 1 minute.

Add the pasta back to the pot you cooked it in. Pour the sauce over the pasta, and toss over medium heat until the pasta absorbs some of sauce, about 1-2 minutes. If the sauce is too thick, you can add some (or all) of the reserved pasta cooking water to thin. Stir in the basil and season to taste with additional salt, if necessary. Serve, garnished with freshly grated Parmesan, if desired.

Orange Creamsicle Cupcakes

I was looking for a recipe that was perfect for spring for a Scentsy party in April. These fit the bill perfectly! I made one pan of mini cupcakes and the rest I made in standard size. Next time I will use a little less frosting on each one as it was very sweet, but this recipe is a keeper for sure!

Orange Creamsicle Cupcakes
from Better Homes and Gardens
1 3 oz. package orange flavored gelatin
1 2 layer size white cake mix
1 small box of cheesecake instant pudding and pie filling mix
1 1/4 C orange juice
4 eggs
1/3 C vegetable oil
1 tsp vanilla
Preheat oven to 350 degrees. Line cupcake pan with liners (makes about 24-27 cupcakes). Set aside 2 tsp of the orange gelatin for frosting.
In a bowl mix together the remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil and vanilla.
Fill muffin cups with batter – about 2/3 full. Bake for 18 – 20 minutes or until the toothpick comes out clean. Cool cupcakes before frosting.
Frosting:
1 8 oz package cream cheese
1/2 C butter
2 tsp vanilla
5-6 C powdered sugar
Reserved orange gelatin
1 tsp finely shredded orange peel
orange food coloring if desired
Soften cream cheese and butter at room temperature for at least 30minutes. In a large bowl beat butter, cream cheese, reserved gelatin, orange peel and vanilla until light and fluffy. Add in powdered sugar until desired consistency is achieved. Add in orange food coloring if desired.

Focaccia

After watching food network one morning, a chicken sandwich with a spinich artichoke spread on fresh focaccia caught my eye. The bread was yummy, the spread...not so much. But the idea still appeals to me, so I am going to try to perfect the spread. I will use this bread recipe again for sure, minus the tomato. It seemed to make the bread soggy in spots.

Fresh Focaccia:

• 2 cups warm water (105 to 110 degrees F)
• 1 tablespoon sugar
• 2 packages active dry yeast
• 4 cups all-purpose flour, plus more for dusting
• 1 cup whole wheat flour
• 1 1/2 tablespoons kosher salt
• 1 teaspoon chopped fresh rosemary, finely chopped, plus leaves, for garnish
• 1 cup olive oil, plus more for brushing
• 8 thinly sliced rounds beefsteak tomato
• 2 tablespoons grated Parmesan

Place the water in the bowl of a stand mixer. Add the sugar, sprinkle the yeast over the water and let it bloom until bubbly, 5 to 15 minutes.

In a mixing bowl, combine the all-purpose and wheat flours together with the salt and chopped rosemary. Gradually add the flour mixture to the bloomed yeast in the mixing bowl. Then add 1/2 cup of the olive oil.

Using the dough hook attachment, mix the dough on medium speed until it becomes smooth and soft, 8 to 10 minutes. The dough will be very loose.

Transfer the dough to a clean, floured surface and knead the dough by hand for 2 to 3 minutes.

Wipe out the bowl you mixed the dough in and then coat the bowl with some olive oil. Return the dough to the oiled bowl and let it rest in a warm place, covered with a dish towel, until doubled in size, 30 to 35 minutes.

Oil a 9-by-13-inch baking sheet with the remaining 1/2 cup olive oil. Spread the dough into the pan using your fingertips to create dimples into the dough. The more dimples you make, the more texture the bread will have.

Using a pastry brush, oil the dough and place leaves of rosemary into some of the dimples. Top with the tomato slices and sprinkle with the Parmesan. Cover the dough again with the towel and let rest in a warm spot until doubled in size, another 30 minutes.

Preheat the oven to 425 degree F and set a rack in the middle of the oven.

Bake the dough until golden brown, 35 to 40 minutes.

Maple Oatmeal Scones

I woke up this morning to a rainy dark day and nothing sounded better then a big mug of hot tea. So, I decided this was the perfect day to try out scones. I didn't realise I was almost out of white flour, so I only used a cup and used white whole wheat for the rest. I also didn't have enough glaze to coat all of my scones. I am a glaze lover, so next time I would double the glaze for sure.

Maple Oatmeal Scones
(this recipe has been halved)
yield: 7-8 scones
Ingredients:
Scones:
1 ¾ c. all purpose flour
½ c. whole wheat flour
½ c. quick cooking oats, plus additional for sprinkling
1 tbsp. baking powder
1 tbsp. sugar
1 tsp. salt
½ lb. (2 sticks) cold, unsalted butter, diced
¼ c. cold buttermilk
¼ c. pure maple syrup
2 eggs, lightly beaten
1 egg beaten with 1 tsbp. water for egg wash
Glaze:
½ c. + 2 tbsp. confectioners’ sugar
¼ c. pure maple syrup
1 tsp. vanilla extract
Directions:
Preheat the oven to 400°. In a mixing bowl, combine the flours, oats, baking powder, sugar and salt. Blend in the cold butter with an electric mixer on the lowest speed and mix until butter is in pea-sized pieces. (If using a stand mixer, use the paddle attachment.) Combine the buttermilk, maple syrup and eggs and add quickly to the flour and butter mixture. Mix until just well blended. The dough may be sticky.
Dump the dough onto a well floured surface and be sure it is combined. Flour your hands and a rolling pin and roll the dough ¾ to 1 inch thick. You should see lumps of butter in the dough. Cut into 3-inch rounds with a plain or fluted cutter and place on a baking sheet lined with parchment paper. (I cut mine into wedges.) Brush the tops with egg wash. (I forgot this step, and I didn't find it necessary.) Bake for 20-25 minutes, until the tops are crisp and the insides are done.
To make the glaze, combine the confectioners’ sugar, maple syrup, and vanilla. When the scones are done, cool for 5 minutes, and drizzle each scone with 1 tablespoon of glaze. Sprinkle with some uncooked oats for garnish.

Sourdough Bread

I love sourdough bread. Like deeply, truly love it. I would eat it everyday if I could! So why haven't I tried to make it at home? Because I have a fear of bread baking, never mind one that requires a starter. But I told myself this year I would tackle my fear of yeast bread, and starting with sourdough was the natural choice. While the bread was delicious, it wasn't "sour" enough for me. But I will try again soon with the starter that is still in my fridge. Maybe it will get better with time! I sliced mine thick and used 3 different cheeses to make grilled cheese with homemade tomato soup. YUUMM!

Sourdough Starter  (Courtesy of Annie's Eats)
2 cups warm water
1 tbsp. sugar or honey
1 tbsp. active dry yeast
2 cups unbleached all-purpose flour

Pour the water into a 2-quart glass or ceramic jar or bowl.  Stir in the sugar or honey to dissolve.  Stir in the yeast. Gradually whisk in the flour.  Cover loosely with a clean kitchen towel or dishcloth (not plastic wrap) and place it in a warm area. Let it develop 2-5 days (I let mine go for 5), stirring once a day due to the separation that will occur.  When bubbling has subsided and a sour aroma has developed, stir once more and refrigerate until ready to use.

Sourdough Bread

1 Cup Starter
3 Cups Flour
2 Cups Warm Water
1/4 Cup sugar
Mix together and let stand in a warm place overnight (no more then 8-10 hours.)

Take out 1 cup and add to your starter to replenish, adding 1Tablespoon of sugar. Stir and replace starter in the fridge. To the remaining dough add:
1 Cup Warm Milk
1 Egg
1/4 Cup softened butter
1/4 Cup Sugar
2 Teaspoons salt
4-5 Cups Flour

Mix well, adding flour as needed. Knead on floured board until smooth and elastic. Place in a large greased bowl, cover and let rise until double. Punch down and shape (I baked mine in loaf pans.) Allow to rise, bake 30 minutes at 400.
*This recipe makes 2 large loaves of bread, so it may take more then 30 minutes for them to cook through in the middle.

On a cold rainy day one of the things I crave the most is tomato soup with grilled cheese. I do like the soup in a can, but I always knew there was something better out there. I love the tomato basil soup from Applebees, and this one tastes very close. I pureed mine in the blender in 3 batches and didn't feel the need to strain it afterwards. I liked mine a little thicker so I didn't add all of the broth. There was plenty of leftovers, which I think I may thicken more and put over pasta with more basil and Parmesan cheese :)

Creamless Creamy Tomato Soup

1/4 cup extra virgin olive oil, plus more for drizzling
1 medium onion, chopped (about 1 cup)
3 medium garlic cloves, minced or pressed through garlic press (about 1 tablespoon)
pinch hot red pepper flakes
1 bay leaf
2 28-ounce cans whole tomatoes packed in juice
1 tablespoon brown sugar
3 large slices good-quality sandwich bread, crusts removed, torn into 1-inch pieces
2 cups low-sodium chicken or vegetable broth (I used homemade)
1/4 cup chopped fresh basil
Directions:
In a Dutch oven set over medium-high heat, heat oil until shimmering. Add onion, garlic, red pepper flakes  and bay leaf. Cook for 3-5 minutes, stirring occasionally, until onion is translucent. Add tomatoes and their juices. Mash tomatoes using a potato masher, until tomato pieces are all smaller than 2 inches. Add sugar and bread. Increase heat to high and bring soup to a boil. Once boiling, reduce heat to medium and and cook, stirring occasionally, until bread is completely saturated and beginning to disintegrate, about 5 minutes.
Remove bay leaf, add remaining 2 tablespoons of oil and use an immersion blender to blend the soup until smooth (I didn't add the additional oil). Transfer half of soup to a blender and blend for 2-3 minutes, or until smooth and creamy. Transfer to a large bowl and repeat with remaining soup. Strain if desired. Return soup to pot and stir in broth. Season to taste with salt and pepper and return to a boil. Sprinkle basil over the top of each serving of soup and drizzle with additional olive oil, if desired.