Marcella Hazan's Tomato Sauce Recipe*

I HAVE NOT MADE YET

Recipe taken from NYT cooking.  Somewhat inspired by The Bear. Read an article that The Bear took inspiration from this recipe.

Ingredients:

-2 cups tomatoes, in addition to their juiced (for ex, a 28 oz can of San Marzano whole peeled tomatoes)

-5 Tbsp butter

-1 onion, peeled and cut in half

-salt

Directions:

1. Combine the tomatoes, their juices, the butter and onion halves in a saucepan. Add a pinch or two of salt.

2. Place over medium heat and bring to a summer.  Cook, uncovered, for about 45 min.  Stir occasionally, mashing any large pieces of tomato with a spoon. Add salt as needed.

3. Discard the onion before tossing the sauce with pasta.  This recipe makes enough sauce for a pound of pasta.

Notes from commenters:

Recipe from first ed of the Classic Italian cookbook (1973) calls for 2 lbs tomatoes, 1/4 lb butter, one medium yellow onion, peeled and halved, salt and 1/4 tsp granulated sugar.  

Leave the ends of onion intact and halve it end to end instead of at the equator and the onion will stay together.

Chicken Cauliflower Alfredo

Taken from Fitmencook.com 

This one didn't hit the mark.  Won't be making again.  Posting for the memories, I guess.  Good idea, but I guess if we are not into the original chicken alfredo as much, then this one didn't have much of a chance.  Ended up adding a bunch of italian seasoning, salt, pepper, red pepper flakes to make it better.

Ingredients for sauce (for 6 servings):

-olive oil

-3/4 cup of onion diced (used whole small yellow onion)

-2 1/4 Tbsp garlic (used like 6 cloves)

-18 oz cauliflower (used 2 bags of 10 oz)

-2 1/4 cups almond milk

-1 1/2 cups grated parmesan (used the whole block and took forever to grate, so don't do that again - eric said maybe use a different cheese next time)

-1 1/2 pinches sea salt

1 1/2 pinches pepper

Ingredients

-1 1/4 lb chicken breasts, cut

-1 bunch of asparagus

-pasta

Directions:

1. Steam cauliflower bags and set aside

2. Boil pasta and set aside

3. Cook asparagus in air fryer

3. Saute onions and garlic for 2-3 min in olive oil, or until onions slightly brown and translucent

4. Transfer onions and garlic to blender, along with remaining ingredients for the sauce.  Blend until smooth and fine.  Season to taste with pepper.  Add more almond milk or water for thinner sauce.

5. Cook chicken

6. Add sauce to chicken

7. Combine chicken, sauce, asparagus, and pasta together in bowl

*Italian

Pesto Pasta (variant of Scarlett's pasta)

So, I have been watching 'The Chef Show' and decided to use their Scarlett's pasta and apply it to pesto. Didn't add parmesan or parsley and instead added pesto.

*NOTE: tasted without adding pesto at the end, and I don't think it is flavorful enough with wheat pasta. It needs the pesto.  Also a note on pesto.  Can do 1 full frozen cup of pesto for just pasta, but if doing pasta + veggies, you need 2 frozen cups.

Ingredients:

-Half a lemon

-fresh grated parmesan (omitted because used in pesto)

-2 Tbsp butter

-1 cup chopped Italian parsley (omitted because didn't have)

-1 pinch chili flakes

-pepper

-salt

-3 cloves thin sliced fresh garlic

-1 cup pasta water

-1/3 cup olive oil

-pasta

-veggies (used onion, asparagus, bell pepper, sun-dried tomatoes)

-chicken

Directions:

1. Slice garlic cloves thin

2. Boil pasta

3. Heat olive oil in large pan on medium and add sliced garlic.  Toss gently for 30 sec, and add chili flakes, salt, pepper. Cook for about 30 seconds.

4. Add cooked pasta, pasta water, butter, and lemon

5. Stir gently and bring to gentle boil.  Toss mixture to coat well.

6. Let mixture set for 30 seconds.

7.  Mixed in pesto, any veggies, and chicken

*Italian

*American

Ground Turkey Tomato Sauce

Recipe modified from Allrecipes.com "Amazing Ground Turkey Tomato Sauce."


Ingredients:
-Olive oil
-1 white onion, chopped (only had red onion)
-1 tomato, chopped (forgot)
-6 basil leaves, chopped
-4 cloves garlic, minced (used the whole pod)
-1 lb ground turkey
-1 tsp Italian seasoning (used a little more)
-1/4 tsp oregano (used 3 long sprigs of fresh oregano)
-1 tsp parsley (wasn't part of this recipe, but saw in another and wanted to add but forgot)
-red pepper flakes (used 2 packets)
-2 (15 oz) cans of tomato sauce (only had 2 cans of diced tomatoes)
-1 Tbsp brown sugar (used maybe 1/2 tsp and then added a little more later for taste)
-1 cup of water or low sodium chicken broth
-1/2 can tomato paste (used the whole can)
-salt and pepper to taste
-VEGGIES: 2 zucchini + 2 green bell pepper = 6 servings total

Directions:
1. Heat olive oil in pan
2. Saute onion, tomato, basil, and garlic for about 5 min
3. Add ground turkey - add Italian seasoning, oregano, parsley, red pepper flakes, salt, pepper
4. Cook until meat browned
5. Stir in tomato sauce cans (or diced tomatoes) + brown sugar
6. Added 1 cup of water or broth
7. Simmer for 10 min
8. Stir in tomato paste to thicken
9. Add in veggies and simmer for another 10 min

Could use maybe an extra packet of red pepper flakes
Maybe add fennel to turkey?

All in all cheaper than a jar of sauce $2.76 vs. $4.32 haha

*Italian

Kale pesto - Coronavirus Cooking Series

I got extra kale on Friday from our Instacart delivery order. So, used this kale pesto recipe from paleoglutenfree.com

Ingredients:

-2 cups of kale (torn into pieces) - used more

-1/2 medium avocado - used 1 whole

-lemon juice - I used half a lemon

-2 TBSP olive oil

-2 TBSP water

-1 garlic clove - I used 1 big and 1 small, but needs more 

-1/2 tsp sea salt flakes - I just estimated

Directions:

Cuisinart it up!

Notes:

Tasted very “kale”-y. Needed more garlic next time. I think it tasted better than if I had just used the whole thing for just salad. I ate it with tuna sandwich and on toast with egg and everything but the bagel spice. Ate it all up and was full.

*Lunch

Turkey meatloaf

Recipe taken from Super Healthy Kids

Ingredients:
-1 1/4 lb turkey (I only had 1 lb, could use 1 lbs if Jasmine staying with us)
-1/2 medium onion (I used 1 whole onion)
-1/2 medium red bell pepper (I used 1 whole pepper)
-1 clove garlic
-1 large egg
-1 TBSP Worcestershire sauce
-1 TBSP Italian seasoning
-1/2 cup panko (used 1/4 cup)
-2 oz Swiss cheese (used grated fresh Parmesan)
-1/2 tsp salt
-1/2 tsp ground black pepper

Directions:
1. Preheat oven to 375 degrees and grease a loaf pan
2. Mix all ingredients together. Use hands to mix, but do NOT over-mix!
3. Dump into loaf pan
4. Bake for 40 min

Note:
Original recipe called for sauteing onion, bell pepper, and garlic before adding to ground turkey, but I didn't do this.

-Eric liked it, so will make again.  Was like meatballs basically with less work, maybe?

*Italian

*American

Italian meatballs

Took some ideas from different websites - iamthatlady.com, bunsinmyoven.com, tasteandsee.com, and cleanfoodcrush.com

Ingredients
-1 lb ground turkey (93% lean)
-4 cloves of garlic (Cuisinart-ed)
-1 egg
-1/4 cup bread crumbs (I used panko)
-1/8 cup of grated Parmesan cheese (didn't measure out, but could have used more)
-1/2 yellow onion, finely diced
-1 tsp Italian seasoning
-1 tsp Oregano
-1 tsp basil (used fresh from the garden) - Cuisinart-ed
-1 tsp dried parsley
-salt and pepper to taste (1/2 tsp of each roughly)
-1 jar marinara sauce 
-zoodles

Instructions:
1. Mix all into bowl with the ground meat
2. Use spoon (my TBSP) to scoop meat onto tray
3. Cook 15-20 min in oven at 400 F
4. Mix zoodles with half a jar of marinara sauce (use other 1/2 for second night) - also add some Italian seasoning, garlic powder, and generous amount of crushed red pepper
5. Serve zoodles, sauce, and meatballs

Notes:
-I also served with asparagus, one bell pepper, one onion that was cooked in the Air Fryer for more food.

-Eric said to add some FENNEL next time

*Italian

Avocado Pesto

Recipe taken from Eat Yourself Skinny

Ingredients:
-2 avocados
-1 cup fresh basil leaves
-3 cloves of garlic (used 4 and had some extra bite)
-1/4 cup of pine nuts, toasted (no more than 1/4 bc can be too nutty)
-2 tbsp. lemon juice (used 1 whole lemon)
-1/2 tsp sea salt
-3 Tbsp olive oil
-cracked black pepper, to taste

Directions:
1.  Mix in large Cuisinart
2. Added a little water (1/8 cup) to thin it out a little

Notes:
-Served with veggies (red onion, bell peppers, broccoli) and chicken - seasoned with salt, pepper, garlic powder
-can do with zoodles as in the website recipe
-unfortunately, have to make separately each day because avocados can go bad - but could try pre-making and freezing afterwards.  I just pre-peeled garlic and set aside the toasted pine nuts for the next day's serving.

*Italian

*American

Pesto

Recipe from Damn Delicious

Ingredients:
-1 cup fresh basil leaves (4)
-3 cloves garlic (12)
-3 tablespoons pine nuts (12, but I had less, so was likely 10 tbsp)
-1/3 cup freshly grated Parmesan (actually bought a wedge and used the full thing)
-Kosher salt and freshly ground black pepper to taste
-1/3 cup olive oil - I used 1/4 cup x4 (1 cup)

Note: I used a big bag of basil, which contains 4 cups of basil leaves, so multiple x4.  Should use the big cuisinart and do all at the same time.  I did it in batches, which was very messy.

Directions:
1. Toast pine nuts (don't burn)
2. Rinse and pick off basil leaves
3. Grind up the Parmesan cheese wedge solo instead of grating (was just faster)
4. Add the pine nuts, basil leaves, garlic (salt & pepper forgot last time)
5. Drizzle in olive oil while emulsifying.

6. Divide into 4 batches.  I froze the other 3 in a bowl with the saran wrap touching.

*Italian

*American