Spaghetti Sauce

November 24, 2011 Sonte Leave a comment

Spaghetti Sauce was the first Main Meal I ever cooked. I was 10 years old, home alone, starving and knew my mother would be tired when she got home from work. I thought I would surprise her and make dinner! Oh, what a disaster! I did everything right except, and it is big EXCEPT, instead of using canned tomatoes or tomato sauce I used 3 cans of tomato paste!!!! It was rather rich! Despite my rather large error, it was game over after that; I was hooked on cooking.

Garden Vegetable Spaghetti Sauce — A wonderful combination of fresh vegetables, herbs and spices.

2-3 Tablespoons Olive Oil
1 Onion, diced
3 -4 cloves Garlic, minced
3 ribs Celery, chopped
1 – 2 Carrots, grated
1 each, chopped: Green Pepper, Red Pepper, Yellow or Orange Pepper
1 Zucchini, grated
4 – 6 Mushrooms, sliced
1 (800gm) can Dice Tomatoes
1 (800gm) can Crushed Tomatoes
1 can Tomato Paste

1 Tablespoon each: Basil, Oregano, Parsley
1/2 teaspoon Chili Flakes
1/2 teaspoon Ground Nutmeg
1 1/2 teaspoons Brown Sugar
Salt and Pepper, to taste

Heat olive oil in a large saucepan; add diced onion and saute for 3 minutes.
Add garlic and continue cooking for a couple of minutes.
Stir in celery, carrot, chopped peppers, mushrooms and zucchini.
Cook until vegetables are slightly softened.
Add diced tomatoes, crushed tomatoes and tomato paste; stir well.
Reduce heat to minimum to simmer for about an hour ( I like to put a pot of Spag sauce on the stove around 1pm and have it simmering until ready to serve at 5pm)

Stir in brown sugar, herbs and spices and let the simmering begin.
Give it a stir every now and again while it simmers away on the stove, making your house smell like an Italian Restaurante!

Serve over hot spaghetti noodles.

Serves 6

Spaghetti Sauce — Spaghetti with Garlic Toast

About, Side Dishes

Confetti Rice

November 24, 2011 Sonte Leave a comment

I don’t remember when or why I started making this rice but I just love it! It reminds of me of the Chicken Fricassee that O-Mommy used to make.

Confetti Rice brings back memories of meals my Grandmother used to make.

2 Tablespoons Olive Oil
1 Onion, diced
2 cloves Garlic, minced
3 ribs Celery, chopped
1 Carrot, grated
3 cups Long Grain Rice
5 3/4 cups Water
3 McCormick Vegetable Stock cubes

In medium saucepan saute onion for about 3 minutes.
Add garlic and continue cooking for a few more minutes.
Stir in chopped celery and grated carrot; cook for 3 minutes.
Stir in rice to coat; add water and vegetable stock cubes.

Bring to a boil over high heat then immediately reduce heat to low.
Place lid on saucepan and simmer for 30 minutes.
Fluff with fork and serve immediately.

Serves 6

About, Christmas

Rum Balls

November 20, 2011 Sonte 1 Comment

I only make these at Christmas time…the only trouble is? I can never make enough!

1 cup Milk
2 cups Sugar
2/3 cup Butter (125g…coz I usually measure third cups on the scale…no convenient third cup line markings on the pounds of butter!)

6 Tablespoons Cocoa
2 Teaspoons Vanilla
Some Rum! I never measure, I just pour in the Bundy Rum!
6 cups Quick Rolled Oats
2 cups Fine Coconut
1/2 cup chopped Raisins
1/2 ground Walnuts <—I rarely add these coz my kids won’t let me use them

2 cups Fine Coconut for coating Rum Balls.

In medium mixing bowl combine rolled oats, coconut, chopped raisins and ground walnuts; set aside.
In large saucepan melt the butter; stir in sugar, cocoa and milk.
Stir constantly until bubbly.
Remove from heat and stir in Rum and combined dry ingredients.
Shape generous teaspoonfuls of mixture into balls; roll in coconut.
Store in airtight container in refrigerator.

Yield: 4 Dozen Rum Balls

About, Indian Cuisine

Slow Cooker Chana Masala

November 16, 2011 Sonte Leave a comment

This is a version of a recipe I found somewhere, quite a few years ago. The original recipe called for a whole chicken…the kind that goes “Cluck, Cluck”. I adapted the recipe to suit my Vegetarian ways using either Chick Peas or Yves Chicken Tenders. Most often I make it with the Yves product because I am the only one that loves Chick Peas around here and truth be told? I think my husband would prefer the chicken that goes “Cluck, Cluck”!

: Intensely Bright Spicy Chana Masala

2 -4 large Onions, sliced
4 – 5 cloves of Garlic, crushed
1 1/2 teaspoons shredded fresh Ginger root
1/2 teaspoon Tumeric

1 (800g) can Diced Tomatoes
1 (800g) can Crushed Tomatoes
1 – 1 1/2 (800g) can(s) Water
1 (420g) can Chick Peas, drained and rinsed well

6 Cardamom pods
6 whole Cloves
2 Bay Leaves

2 – 3 Tablespoons curry
1 teaspoon Chili Flakes
1/2 teaspoon Cayenne
1 teaspoon ground Cumin
1 teaspoon ground Coriander
1 1/2 teaspoons Salt
pinch of Brown Sugar
1 Tablespoon Lemon Juice

Garnish with:
Chopped Cilantro, Chopped Green Onions

Optional: Yves Chicken Tenders, chopped

Preparation:

Place onions, garlic, gingeroot, tumeric, diced tomatoes, crushed tomatoes in Slow Cooker and stir to combine.

In a Tea Strainer,

Place Cardamom pods which you have slightly crushed with the back of your knife, Whole Cloves, and Bay Leaves. Securely close Tea Strainer and drop into tomato mixture.

Add Curry to taste, ground Cumin, ground Coriander, Chili Flakes, Cayenne, Salt, Brown Sugar and Lemon Juice. Stir to combine all.

Turn Slow Cooker on High and cook for 3 – 4 hours. If heading out for the day, you can turn the Slow Cooker to the Slow Setting and leave it go for 6 – 8 hours.

If using the High setting, add drained, well rinsed Chick Peas 1 1/2 hours before you plan to serve. You may also want to add a bit more curry, chili or salt at this stage.

If using, add Chopped Yves Veggie Tenders and continue cooking for 1 1/2 hours.

Aysontespli's Kitchen

Spaghetti Sauce

Confetti Rice

Rum Balls

Slow Cooker Chana Masala

Welcome to my Kitchen where the most important ingredient is Love.