Powered by Blogger.

Marcella Hazan's Tomato Sauce with Onion and Butter

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…

We had a lovely dinner on Sunday, sharing our table with some friends, conversation and good food. One dish I made was the now famous Tomato Sauce with Onion and Butter. All of the reviews you might have read about this sauce are simply true. It is smooth, rich and delicious!

It goes well with any meal plan you might want. Since we were cooking for a couple of dietary restrictions, I chose a simple meal of grilled chicken, baked polenta, this sauce and a couple of vegetable side dishes. A roasted cauliflower and braised swiss chard from the garden.

But lets return to the sauce. All the needed ingredients are pantry staples, making this a sauce to return to time and time again.

Marcella Hazen's Tomato Sauce with Onion and Butter
adapted from Marcella Hazen
Makes about 3 cups, enough for one pound of pasta

1 28 oz can of top quality tomatoes, with juices
1 medium to large onion, peeled then cut in half crosswise
1/2 stick butter
1 T brown sugar (this is my addition, you may certainly leave this out)

Marcella Hazan's Tomato Sauce with Onion and Butter.
Marcella Hazan's Tomato Sauce with Onion and Butter.

Place all ingredients into a saucepan, bring to a boil, reduce heat, simmer for 45 minutes. Discard onion, mash tomato pieces with a potato masher if desired.

Serve over hot pasta.

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 shared with:
hearth and soul @ apriljharris.com
homemade mondays @ the sustainable couple
weekend cooking @ beth fish reads


3

Maple Almond Butter, recipe rewind because some things are too good to miss!

It it time to get out that rimmed baking sheet for some roasted almonds! If you have not made nut butters, this is the perfect recipe to start with. It is as delicious as it is easy. And with that here is another Recipe Rewind.........


I love maple, real maple syrup is delicious.

OK I also like maple flavored pancake syrup, but with the sugar, it does not agree with me. Before it is proper time to eat the next meal, my blood sugar has already plummeted.

On Mother's Day in addition to a day of labor in my yard, I was served a delicious dinner that included real maple in many of the dishes. The chicken breast were marinaded in a maple and spice bath, and there was a maple and cream bread pudding for dessert. Good stuff!

If that was not enough, I also received a jar of this delicious almond butter.

(I should probably remove that little sticky note...)
Maple Almond Butter
made by the lovely Jess, and here is the note she sent me by email.....

** I switched out the oil for coconut oil, and I have to say, it took a lot more than two teaspoons to get it to that creamy consistency.. the first batch I did, I used oil that I had around the house and it still took much more than two teaspoons..** also, I added a bit more maple syrup in to the food processor when I was blending it, I wanted a stronger maple flavor.

Maple Almond Butter
1 1/2 cups of raw almonds
3 tablespoons maple syrup update: plus a little bit more for blending if desired
pinch of sea salt
1-2 teaspoons walnut oil (or any other complimentary/neutral oil) update: start with 1 T coconut oil

Spread the almonds on a rimmed cookie sheet, preferably with a baking mat or sheet of parchment underneath them. Drizzle the maple syrup over the almonds and toss the nuts with your fingers so that they get evenly coated. Roast them at 325 degrees for 20 minutes, tossing at least once during the cooking process.


When the nuts are fully roasted, remove the pan from the oven and let cool for at least 10-15 minutes.
Pour the nuts into the food processor and pulse to begin breaking them up. Add a drizzle of your oil and run the processor 30-45 seconds. Remove the lid and scrape down the sides. Continue with this process/scrape/drizzle procedure until your nuts have broken down in butter. You may not need all the oil, it just depends on the moisture content of the almonds.

 Yes, we have been enjoying this almond butter, look at all those crumbs!

This is so good!

Thank you for visiting Our Sunday Cafe, as always we appreciate your time and your wonderful comments!
2

Death Row Chicken, recipe rewind because some things are too good to miss!

We are having a lovely spring day here. There is cherry blossom "snow" falling in the back yard. There is no need for a fire in the wood stove. The sun was bright and warming all day. But my dear husband is ill. For some reason (not his choosing I am sure) he has the flu.

This evening had me gladly keeping company with him, and with that cooking will wait another day. In the meanwhile, you will love this dish. It too is a bit of spring time, yet hearty enough should the weather get cold again.....I hope you enjoy it as much as we do.

I am thinking that I would like to try this with Tuscan kale and serve it over polenta.......


One of the dishes that I made for Sunday Cafe was this chicken dish, adapted from those RecipeAddicts, Carla and Michael. The actual post for the delightfully titled dish, for the time being, is a victim of the great Blogger Crash of 2011. This version was part of our dinner and everyone raved.


Death Row Chicken, a meal worthy of being your last, but you will want it again and again!
adapted from: RecipeAddicts

8-10 chicken thighs, with skin on and bone in
butter, rendered lard- for browning

1 pound of mushrooms, sliced
3 - 4 cloves of garlic, minced
2 T butter (or more, it will depend on the mushrooms)
1/4 c Balsamic vinegar
2 C rich chicken stock
salt and pepper to taste

*dry white wine if needed
2 large hands full of baby spinach leaves

Serve with suggestions:  rice, pasta or mashed potatoes

Brown your chicken thighs in the butter or rendered lard (bacon fat would also be good here). A deep rich dark brown is what you want to achieve on the skin, turn over and brown the other side. When all chicken is browned, remove it to a large flat baking pan, 9X13 or 12X15 as needed for the chicken to fit without over crowding. There should be a small amount of room around each piece of chicken, so the stock and mushrooms surround the meat.

Preheat oven to 375 degrees.

Drain excess fat from the pan, do not discard the portion that has the sought after brown bits of flavor. To the pan, add 2 T butter, the minced garlic and the mushrooms. Saute the mushrooms to a golden brown, scraping the golden bits from the bottom of the pan. When the mushrooms release their juices, this will help deglaze the pan. Add the chicken stock, vinegar and salt and pepper to taste.

Carefully pour pan sauce over chicken, then make sure all the mushroom slices are down in the stock mixture. Important: the stock mixture should not cover the chicken, the goal is to have the skin continue to bake in the oven and remain crispy.  Bake 45 minutes.


Carefully remove chicken from the stock, place on a large serving platter. Return to the oven to keep warm if desire.


Pour pan juices back into the skillet used to brown the chicken, and reduce stock by about half. The pan gravy will have coat the back of a spoon. *I let my pan reduce too long and added back a bit of white wine for the proper consistency. Add the spinach and simmer briefly until tender.

Spoon the sauce over the chicken, serve with pride.

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

this post shared with:
celebrate it @ the freshman cook
foodie friday @ rattlebridge farms
1

Truffle Oil Infused Mustard Chicken with Apricots, recipe rewind because some things are too good to miss!

Spring time is just around the corner for most communities, and it has arrived for some. We are in that group, spring time is here most days. Other days we are not enjoying spring time and a fire is still being built in the wood stove first thing in the morning.

But this dish will bring spring time to your table, it is vibrant, delicious and for as easy as it is, a real show off! Plus the left over mustard will be wonderful on just about any sandwich or my favorite way, with pretzels!

Don't wait, make this soon and bring a touch of spring time to your table. And with that here is the recipe.

Truffle Oil Infused Mustard Chicken with Apricots



The other day we were shopping to find planters and what-nots for the yard. During our search at Ross, we also found a can of Truffle Oil. It goes without saying that I had to give it a try. Even though at the time, I did not have any idea what I might do with it.

Fast forward a couple of weeks, and finally while gallivanting through some blogs on my lunch break, what should I see but Truffle Infused Mustard featured in a recipe for sliders at October Farm. Jaz gave directions for making this delicious mustard.

The best part is that it is not hard and uses prepared mustard of your own choice preference. This recipe is a starting point, and the possibilities are endless, that is the wonderful thing about mustard.


Truffle Oil Infused Mustard
by the seat of my pants

1 c spicy brown mustard (not hot, you want a mild mustard for this recipe)
1 T Dijon mustard
1 T yellow ball park mustard - don't leave this out.......
2 T Truffle Oil

Stir together. Trust me you will use this on each and every sandwich you make, and by the way pretzels are delicious dipped into this stuff!

But lets get on to the chicken, I have a hungry husband.....

Truffle Oil Infused Mustard Chicken with Apricots
by the seat of my pants

6 chicken thighs
2-3 T Truffle Oil Infused Mustard

flour for sprinkling, approximately 1/4 c cup
garlic salt
fresh ground pepper
2 t olive oil
2 t butter

1 16 oz apricot halves, drain and reserve 1/4 c syrup
1/2 c chicken stock

Spread 1 T mustard over the chicken thighs. Sprinkle with flour. Heat oil and butter in large skillet, when sizzling, swirl to combine and then add chicken, flour side down. Sprinkle with garlic salt and pepper, sprinkle with additional flour.





















Saute on medium heat for 5-7 minutes or until golden brown.

Turn over, spread additional mustard over the golden brown chicken.

Brown other side, add apricots, reserved syrup and chicken stock. Cover and simmer 20-25 minutes. When cooked, increase heat and simmer off excess fluid to make a slightly thicken pan sauce.


Serve over rice with an assertive green vegetable on the side. We had a delicious head of broccoli rabe, this was perfect.

Serves 4-6

Enjoy!

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

this post shared with:
foodie friday @ rattlebridge farm
3

Brownie Crust Coconut Bars

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 was happy to spot this recipe on TVFGI, for two reasons. First I love coconut, and second I had a mistake to use up and these cookies were perfect to hide my goof.

Brownie Crusted Coconut Bars

I had tried to make coconut butter, unfortunately, I used the wrong type of coconut and what I got instead of butter, was finely ground coconut.

Which as it turned out, was perfect for these bars.....


Brownie Crust Coconut Bars
adapted from: the view from great island
375-degree oven

Crust:

1 stick (1/2 cup) butter melted and cooled
1/2 c sugar
1/4 t salt
1 egg
1/4 c cocoa
1/4 c flour

Whisk sugar and salt into cooled butter, add egg, whisk again. All at once add flour and cocoa, whisking until smooth. The mixture will begin to thicken.

Spread into a prepared 7X11 pan. Bake at 375 for 15 minutes. Remove from oven, let cool while making the coconut filling.




Coconut topping:

2 eggs
3/4 c sugar
1 t vanilla
1 c flour
1 7 oz package shredded coconut, reserve 1/2 if desired

Beat eggs, sugar, and vanilla. Add flour, beat until smooth. Fold in coconut. Using a small scoop or a spoon, drop filling over the brownie crust. Using the tines of a fork, gently work coconut mixture evenly over the top of the brownie crust. Sprinkle with reserved coconut if desired.









Return pan to the oven, bake an additional 25 minutes. Let cool before cutting.

Makes 12-16 bars.

We enjoyed these with our lunch in the backyard. Then we planted more strawberries in the garden.
If you love coconut (and a touch of chocolate with your coconut) you will really enjoy these cookies.


Coconut Bars, with a Brownie Crust.
Brownie Crusted Coconut Bars

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 enjoy and use for yourself and your family. 


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

this post shared with:
see ya in the gumbo @ ms enplace
motivation monday @ a life in balance
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to basics
homeacre hop @ prudent living
foodie friday @ rattlebridge farm



6

Jamie Oliver's One Cup Pancakes

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…

Pancakes are fun food. Plus they are good for breakfast, lunch or dinner. It is funny but all you have to do is add an egg and a couple pieces of crisp bacon to a plate of pancakes, and that meal is just as delicious for breakfast as it is for lunch or dinner......

One day while looking for a different recipe, I stumbled upon Jamie Oliver and his One Cup Pancakes. Right away I knew I wanted to try them, because I make my own self-rising flour using whole grains. While you can find the recipe here (try those biscuit while you're on that page, they are great!), but I decided to list the ingredients and method again, for your convenience......

Homemade whole grain self rising flour, for delicious One Cup Pancakes!

But before we get to the flour recipe, lets take a look at those pancakes. They are great, simple, wholesome and perfect to accept a pat of butter and some real maple syrup. Perfect for a Sunday breakfast, or any time you want pancakes. Plus the recipe could not be any simpler. Jamie made his with blueberries, we did not (this time) but feel free to add them.


Jamie Oliver's One Cup Pancakes
adapted from One Cup Pancakes
makes 6 pancakes

1 c self-rising flour, You may find our tale and recipe for whole grain self-rising flour here!
1 c whole milk
1 large egg
bacon fat, butter or coconut oil for frying

Combine in a large bowl, using a wooden spoon mix until almost smooth. You actually want a few lumps in your batter.


"One Cup" Pancake Batter.

Heat a large skillet or griddle, add fat of choice, drop batter and cook over medium heat until golden. Turn pancake over and cook other side until golden.

Pancakes should spring back in the center when properly cooked. Place on an oven proof platter and keep warm in a low oven (200 degrees) until ready to serve.


Serve with butter, and real maple syrup.

Enjoy!

Homemade Self-rising Flour

Note:  Feel free to increase the whole wheat flour while decreasing the all purpose flour, with each batch made. We now make this with all whole grains.

2 c whole wheat flour
6 c flour - divided
4 T baking powder
2 t salt

Place the whole wheat flour and 5 cups of regular flour in a large bowl. Place the baking powder and salt into the bottom of the one cup measuring cup and add enough flour to make the final cup of flour for the total of 6 cups. Ad the final cup of flour to the bowl and whisk thoroughly.

Store in a cool dry place, you can refrigerate due to the whole wheat flour, if you prefer. This can be used in any recipe calling for self-rising flour, like these pancakes....

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 enjoy and use for yourself and your family. 

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


this post shared with:
weekend cooking @ beth fish reads
happiness is homemade @ mommy on demand
see ya in the gumbo @ ms enplace
motivation monday @ a life in balance
homemade mondays @ frugal by choice
hearth and soul @ apriljharris.com
tuesdays with a twist @ back to basics
home acre hop @ prudent living
foodie friday @ rattlebridge farm


8
Back to Top