1 white onion, chopped
1 lb hot Italian sausage
2 TBS olive oil
4-5 cloves garlic, minced
2 large cans tomato sauce
1 small can tomato paste
1/4-1/2 c. Chianti (hence the scandalous part)
1 TBS sugar
Oregano
Dried Basil
Garlic Salt
Garlic Powder
Crushed Red Pepper
Cut sausage into bite-sized pieces, saute in 1 TBS olive oil and begin to brown (about 5 minutes) in large skillet. Add onion and cook until soft. Saute garlic in onion and sausage for just about 1 minute.
Whisk tomato paste into spaghetti sauce in large sauce pan. Add sausage, onions and garlic. Add 1 TBS olive oil, wine, sugar and generously season (to taste) with the remaining Italian spices.
Simmer on low, stirring occasionally, for 2-5 hours.
Tuesday, December 8, 2009
Salad Dressing from Trio in SLC
We all loved this salad dressing on our girls trip to SLC.
Simply mix together the following ingredients:
1/2 c. Balsamic Vinegar
1/2 c. Canola Oil
1 c. Vegetable Oil
1 minced shallot
1 TBS honey
1 tsp soy sauce
kosher salt
Delicious!
Simply mix together the following ingredients:
1/2 c. Balsamic Vinegar
1/2 c. Canola Oil
1 c. Vegetable Oil
1 minced shallot
1 TBS honey
1 tsp soy sauce
kosher salt
Delicious!
Monday, December 7, 2009
Delicious Lemony Pasta
I made this recipe for my vegetarian visiting teachee when she had a baby and I liked it so much I made it again the night before Thanksgiving. It's really quick and easy, but best if you make it fresh - it's OK re-heated, but ideal fresh.
Ingredients:
8 oz dry pasta (I used campanelle)
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup frozen petite green peas (may substitute fresh, if available)
1 lemon, zested and juiced
2 TBS chopped fresh basil leaves
1/2 cup grated Parmesan + extra for garnishing
salt and fresh ground black pepper to taste
Preparation:
Peel and chop asparagus into bite-sized pieces.
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat.
Drain the pasta (do not rise), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
Ingredients:
8 oz dry pasta (I used campanelle)
2 tbsp olive oil
2 cloves garlic, minced
1 cup chicken or vegetable stock
1 cup heavy cream
1 bunch asparagus, cut in 2-inch slices
1 cup frozen petite green peas (may substitute fresh, if available)
1 lemon, zested and juiced
2 TBS chopped fresh basil leaves
1/2 cup grated Parmesan + extra for garnishing
salt and fresh ground black pepper to taste
Preparation:
Peel and chop asparagus into bite-sized pieces.
Bring a pot of salted water to a boil and cook the pasta according to directions. While the pasta is cooking prepare the sauce as follows.
In a large saucepan, heat the olive oil over medium-low heat, and add the garlic. Cook for 1 minute, being very careful not to brown. Add the stock, cream, lemon zest and turn heat up to high. When it begins to boil, add the vegetables and cook until the asparagus is tender-crisp, about 3 minutes. Turn off heat.
Drain the pasta (do not rise), and add back to the pot. Pour in the sauce and mix to coat the pasta. Add the lemon juice, basil, Parmesan, salt and pepper. Toss again and serve immediately.
Friday, December 4, 2009
Welcome!
As promised, I have created this blog for our family recipes! I need a place to store my recipes and would also love to try your recipes. So, anytime you have a wonderful culinary experience, feel free to share!
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