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Pizza Sauce, from your pantry

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I like to do it myself, most of the time anyway. However I like being able to do it myself, even more.
We had homemade pizza for our dinner on Sunday. When I went to the pantry cupboard there was no tomato sauce. Around here tomato sauce is usually purchased as part of a recipe that is planned for, except for that lone can in wait for "those times" and apparently I had already used it! Not wanting to go back to the store a third time (yes twice, short story, I forgot the pizza cheese on the supplies list, for Pete's sake!), I improvised.

And as luck would have it, this is now our pizza sauce. Worth the little bit of extra time, and the bonus? I always have cans of diced tomatoes, I could not get along without them. This sauce is flavorful with just the right touch of tomato goodness.


Pantry Pizza sauce
by the seat of my pants

1 14.5 oz can diced tomatoes - do not drain
1 T sugar
1/2 t oregano leaves
1T basil leaves
1/4 t garlic salt
1 T olive oil

Empty tomatoes into a medium sized saucepan.


Mash the tomatoes with a potato masher, to break up.


Add remaining ingredients, bring to a boil.


Reduce heat to medium-low and simmer until thick, 30-45 minutes.













Homemade Pizza Sauce, from your pantry.
Pizza Sauce, homemade from your pantry.
 This is at the 15 minute mark. Just beginning to thicken.





 
This is done, 30 minutes. Thick enough to stay
where the spoon pushes it! The smell is so good!





Now your pizza is ready to be made, choose your favorite flavors and bake! Pizza is fun, easy to personalize and then all you have to do is.....

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is shared with:
Hearth n Soul @ a moderate life
Full Plate Thursday @ Miz Helen's Country Cottage
Simple Lives Thursday @ GNOWFGLINS
food on friday @ carol's chatter

A Gallery of Favorites December 2011
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14

Green Chili Burritos

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A few days ago I made a small roast in the crockpot. It was good for a roast that was cooked with almost no preparation. Frozen meat in the crockpot, dry seasoning over the top, add lid and cook. That evening we had pot roast and potatoes for dinner. A couple of nights later, we had a re-run of the roast and potatoes dinner. That left about 2 cups of mostly beef and gravy. A perfect opportunity to try out my idea of an Encore meal. I had noticed this delicious looking plate of food at Sheila's blog, and I knew I wanted to try a baked burrito that was not tomato based.

Green Chili Burritos, leftover pot roast made into delicious burritos.
Green Chili Burritos

Roast beef and green chili burritos
by the seat of my pants
350 oven
2 cup roast beef and gravy - more beef than gravy
1 can black beans, drained
1 c green chili salsa, purchased or homemade your choice
6-8 tortillas - depending upon size
1 c grated cheddar

Warm the beef and gravy, gently separating the beef into shredded meat.



Add the beans and 1/2 c of the salsa. Stir gently to combine.


Fill your tortillas, leaving about 3/4 - 1 cup of the meat mixture in the pan. Add remaining salsa to the meat mixture, stir to mix. Spoon over the rolled burritos in your baking pan.


Sprinkle with the cheese, bake 30 minutes.
Serves 4-6

Serve with additional salsa, sour cream. olives etc as your family prefers. I enjoyed mine as baked with nothing more. These were delicious and I will make these again.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 

And now, it is very easy to sign up forOur Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is shared with:
Foodie Friday @ Designs by Gollum
                                                     
17

Cornbread with Broccoli and Cheddar Cheese

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I have been a bit absent here, yet so very busy at work with a web-based software conversion that turned out to be a train wreck. Two years history lost at conversion upload. I needed to rebuild all the financial records in order to bill for services.

However, I am glad the project is far enough along for there to be a point of some sanity and I can resume part of normal life. And just to clarify, normal is very underrated! Needless to say, during this time we ate what ever the hand touched. It might have been leftovers, or if I was lucky, something I threw into the crock-pot before going to work for the day.

Delicious Cornbread with added Broccoli and Cheddar Cheese.
This smelled so good baking! 
Now I get to dig right in!

But today I had a bit of time and I found fresh broccoli in the vegetable drawer. Then I found this recipe over at Claudia's blog and wanted to give it a try with our favorite cornbread recipe as my starting point.

Cornbread with Broccoli and Cheddar
inspired and adapted from:  Claudia @ What's Cookin Italian Style Cuisine
425-degree oven

1 c corn meal
1 c flour
1/3 c sugar
3 t baking powder
3/4 t salt
1/2 t granulated garlic
1/2 t oregano
1 t basil
2 T dried parsley

3 eggs
1/3 c oil or melted butter or bacon drippings (use what your prefer.)



heaping 2 c chopped broccoli, steamed until tender - I used 1 large crown.
1 c grated cheddar cheese

In a large bowl, combine dry ingredients, stir well to combine. Set aside.

In a small bowl beat the eggs, beat in milk and oil. Stir in broccoli.




Add milk mixture and grated cheese to dry ingredients and stir together quickly, lumps may/will remain.  Scrape mixture into a 7X11 baking pan. Bake 25-35 minutes or until tests done in your oven.



Cornbread with added broccoli and cheddar cheese.
Corn Bread with Broccoli and Cheddar Cheese.

Serve hot with plenty of butter.

Enjoy!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!



Make it with cornmeal @ Couscous and Consciousness
Hearth n Soul @ a moderate life
Sunday's at one @ Cocina Diary
Potluck Sunday @ Mommy's Kitchen
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16

Parsley, Garlic and Almond Pesto

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

A simple salad of quartered tomatoes, sliced cucumber and croutons, tossed with 
Parsley, Garlic and Almond Pesto.


I like parsley, and have spotlighted it in a few previous posts. If you would like you may see the posts for Parsley pizza dough, or a Parsley Cucumber salad and Parsley Yeast bread, by visiting the links provided.

Is it not surprising that I would use parsley in this Make it with.......Monday post, actually requiring almonds! I guess that is how I roll here in Vancouver USA!

This pesto is different than standard basil, yet fresh and delicious. It would make a great spread on a sandwich instead mayo or mayo on one side and pesto on the other! Add some turkey or ham, sliced tomatoes and anything else you might require in your sandwich, then enjoy! It is also delicious in the usual pesto places, over pasta, stirred into soup, folded into cooked rice for a shockingly good dish.

Parsley Garlic and Almond Pesto
by the seat of my pants
makes about 3 cups

3 bunches parsley - I used 2 curly leaf and 1 flat leaf


4 large cloves garlic - minced

 I make minced garlic logs and freeze them. When I need garlic, I slice off what I need and return the remainder to the freezer. These are very handy, and save peeling fresh garlic each time garlic is needed.
2 t salt
1 1/2 c sliced almonds - spread out on a sheet and toasted until fragrant and beginning to turn golden


1 c Parmesan cheese
1 - 1 1/4 c olive oil
1/4 - 1/3 c water

Wash, shake and pluck leaves from parsley. Lay out on a towel, roll up and twist in opposite directions and fold in half, you want to dry the leaves as completely as possible.













You should have enough leaves to fill your processor bowl.


Add salt, garlic and almonds. Add 1 c olive oil and begin processing.


Stop motor, scrape down sides, add remaining 1/4 c oil and the cheese. Process until all ingredients are mixed and a paste has formed.

 
Add water slowly while running processor motor, and when a creamy texture is achieved, stop adding water and stop the motor.
Parsley Garlic and Almond Pesto.
Parsly Garlic and Almond Pesto.

Scrape down sides of bowl and package for keeping.
Males approximately 3 cups


I prefer to keep my pesto in the freezer, I have found a sharp knife easily cuts a slice of pesto to use. Laid on hot pasta or in a bowl of soup it melts almost immediately. Keeping the pesto in the freezer keeps it bright green in color and fresh in flavor.

Enjoy!
Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!

This post is shared with:

Make it with almonds Monday @ Couscous and Consciousness

Tuesday Night Supper Club @ fudge ripple

Full Plate Thursday @ Miz Helen's Country Cottage

Pennywise Platter  Thursday @ the nourishing gourmet

Foodie Wednesday @ daily organized chaos
24

Serendipity Creole Chicken

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

ser·en·dip·i·ty

[ser-uhn-dip-i-tee]
noun


an aptitude for making desirable discoveries by accident.
or

good fortune; luck: ie:  the serendipity of getting the first job applied for.



Chicken Serendipity Creole
inspired by: Claudia @ What's Cookin' Italian Cuisine

6-8 chicken legs or 6 thighs or combination your family prefers
2 large green peppers - cut lengthwise into 1 inch strips
1 can chickpeas - drained
1 16 oz can tomato sauce
1 c red wine 
garlic salt and pepper
1 - 2 tsp creole seasoning (I used Tony Chachere's) 
generous 1/4 t oregano leaves
olive oil

Fresh cooked rice 

Heat olive oil in large skillet with a lid, add chicken sprinkle with garlic salt and pepper, brown well, turn, repeat seasoning with garlic salt and pepper, brown.  

Scatter peppers and chickpeas over browned chicken. Pour tomato sauce and wine over, then sprinkle with the creole seasoning and oregano. 

Serendipity Creole Chicken, with peppers and garbanzo beans.
Serendipity Creole Chicken
Bring mixture to a boil, reduce heat, cover and simmer for an hour. Remove cover and simmer an additional 15 minutes for mixture to thicken slightly.

Serve chicken and the tomato broth in flat soup bowl over a scoop of rice. Delicious!

Serves 4 - 6

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


You can also sign up for Our Sunday Cafe posts by email, thank you for subscribing!

This post will be shared with:

Hearth n Soul @ a moderate life

Tuesday Night Supper Club @ Fudge Ripple 

Full Plate Thursdays @ Miz Helen's Country Cottage 
 
23

Brownies with Cranberry and Walnuts

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

In past years I have made the brownies from the Hershey's cocoa tin. They are always good, but today I am cooking Bittman. His brownies are straightforward and chocolate-y! I will be adding a little something to his recipe, though, a touch of leavening. With the added moisture from the fruit, I am concerned the brownies will be too fudge-y and not as good. He also gives suggestions at the bottom for a few variations. Combine that with the cranberries and orange zest waiting in the refrigerator and you have something a bit different, but I think will be totally delicious. And besides, my frugal heart will not allow me to toss those spent berries and zest.

Brownies from Mark Bittman
Brownies, from Mark Bittman

Brownies with Cranberry and Orange Zest
from:  How to cook everything
by, Mark Bittman

Brownies
350-degree oven

1 stick of butter
3 squares chocolate, chopped coarsely

1 c sugar
2 eggs
1/4 t vanilla

1/2 c flour plus 1 T flour
pinch or dash of salt
1/4 t baking powder

Cranberries and zest from the Cranberry Liqueur recipe
1/2 c walnuts - optional

Chop the chocolate, set aside.


Melt butter in large saucepan over medium heat. Add chocolate, turn off the burner and allow chocolate to melt, stir as needed. Let cool until comfortable warm to the touch.



Beat in sugar, eggs, and vanilla.









Combine the flour, salt and baking powder in a small bowl, whisk to combine. Whisk into the chocolate mixture, whisk until smooth.


Fold in the cranberries.


Turn out into a 9 inch prepared ( butter and dust with cocoa power) spring form pan.


Cover top with chopped walnuts.



Bake 22-25 minutes or until middle is firm and tests (almost) done.

Let rest 15 minutes, carefully run a thin spatula around the inside edge of the pan. Remove outer ring and allow to cool completely.


Serve in wedges with ice cream or whipped cream.

Enjoy!


Thank you for visiting Our Sunday Cafe, as always we appreciate your time when you visit and your wonderful comments! 

If you like what you see here, we would appreciate it if you told your friends (we would love more followers!), if not, tell us. Our goal is to share relevant information that you will use and enjoy. 


And now, it is very easy to sign up for
Our Sunday Cafe posts by email. You will find the form located in the left sidebar, thank you for subscribing!


This post is shared with:

Cookbook Sunday @ Brenda's Canadian Kitchen

Tackling Bittman @ a moderate life
16
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