Tomato Sauce

Ingredients:

3 cloves of Garlic, minced

1 medium Onion, diced

2 tbsp Extra Virgin Olive Oil

1 28 oz. can Crushed Tomatoes*

1 28 oz. can Whole Peeled Tomatoes*

1 tbsp Fresh Chopped Basil

S & P to taste

Method:

1. Over medium heat, add olive oil to a dutch oven or other heavy bottomed pan. Add diced onion and sweat until translucent.

2. Add garlic and cook until fragrant.

3. Add tomatoes and stir to combine. Season with salt and pepper.

4. Cook for 30 minutes or until desired consistency. Fold in fresh basil.

Cook's Notes:



*Preferably San Marzano Tomatoes

8:09 PM | Labels: | 0 Comments  

What's for dinner?

Here's what I made this week:


  • Top Round Steak with Roasted Red Potatoes with Lemon Parmesan Asparagus
  • Caramelized Shallot and Chicken Risotto
  • Ground Beef Tacos

  • Ham Steak with Macaroni & Cheese

Here's the Lemon Parmesan Asparagus Recipe:

Ingredients:
1 bunch Asparagus (*Peeled if thick stalks)
2 tbsp Extra Virgin Olive Oil
3 tbsp Fresh grated Parmesan cheese
1 tbsp Fresh squeezed Lemon juice
Salt and Pepper to taste

Method:
1. Preheat oven to 400 degrees (Farenheit). Toss asparagus with Olive oil and salt and pepper. Roast until tender, about 15 minutes.

2. Sprinkle with parmesan cheese and lemon juice. Put back in the oven for 5 more minutes. Serve and enjoy.

9:42 AM | Labels: | 0 Comments  

My Chili Recipe

This is my Chili Recipe that I've been working on:

Ingredients:
1 Medium Yellow Onion, diced
4 Cloves Garlic, peeled and minced
1 Jalapeno, seeds and ribs removed, minced
2 Chipotles in Adobo Sauce, chopped*
1 tbsp Canola/Vegetable Oil
2 # Ground Beef
1 28 oz. Can Tomatoes (preferably San Marzano)
1 8 oz. Can Tomato Sauce
2 tbsp Chili Powder
1 1/2 tsp Smoked Paprika
1 tbsp Seasoning Salt
1 tbsp Ground Oregano
2 tsp Cayenne Pepper

Salt and Pepper to taste

Method:
1. Heat oil over medium heat until shimmering. Add onions and sweat until translucent, about 2 minutes. Add jalapeno, chipotles, and garlic and cook for 1 minute.

2. Add ground beef and season with salt and pepper. Cook until beginning to brown, about 6 minutes. Drain off fat before proceeding.

3. Add canned tomatoes and tomato sauce. Add all remaining seasonings and stir to combine. Cover and cook for 30 minutes, stirring occasionally. Taste and adjust seasoning. Enjoy.

*Chipotles are dried smoked jalapeno peppers. When you find them canned, they are usually in adobo sauce. The brand I use is Goya and it's a 7 oz. can usually found in the international aisle. I only use one or two at a time so I keep them in a container in the fridge and they usually last me three-four months.

9:08 PM | Labels: | 0 Comments  

This Week's Dinner

I'm really bad about writing recipes. I spent hours each night during culinary school copying and studying recipes and I spent every Wednesday night at Williams-Sonoma cooking from recipes for two years. When I cook at home, I rarely measure and I just kind of wing it. Even if I'm going by a recipe...I tend to make a lot of changes. When people ask me for the recipe for something, I usually have to figure it out and then write a recipe up. So lately I've been trying write things down as I go so I can sit down and actually write up the recipe.


So to help me get better at writing recipes, I've decided to list what I'm making for dinner weekly. It will be helpful to have a list of meals I make often to refer back to as well.

For this week here's what I'm making/have made:

  • Cuban Pork sandwich (With leftover pork)
  • Chicken Pot Pie
  • Slow Cooker Country Pork Ribs with Egg Noodles
  • Beef Fajitas
  • Stuffed Shells with Italian Sausage

Here's what I made last week too:

  • Pork Burritos
  • Buffalo Wings and French Fries
  • Lemon-Garlic Chicken with Glazed Carrots and Scalloped Potatoes


10:27 PM | | 0 Comments  

I'm back!

After six months, I'm finally back and ready to blog. Work was crazy with the beginning of the school year and I recently transferred to Brooklyn. Justin and I also just bought a home! We decided that a house was too much money and responsibility right now so we decided to go the condo/co-op route. We went into contract the first week of October and finally closed the end of January. It was such a stressful process and I'm so relieved that it's over. It's finally starting to feel like home.


I'm finally getting to use all of my bridal shower gifts that were in storage for a year and a half. Setting up my kitchen was so much fun! I also had stuff stashed away that I bought at Williams-Sonoma when it went on sale. I'm really lucky to have almost everything I need in my kitchen. Now my pantry is set up too and I always have food in the house.

I will be posting some recipes that I've been working on and some uses for all those gadgets in your kitchen. Suggestions are also always welcome.

7:21 PM | | 0 Comments  

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Culinary school grad figuring out how to cook for two people semi-healthy. After learning how to cook in huge batches with tons of butter and salt, this proves to be a challenge. Learning how to be a wife and homeowner.

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