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559 messages in 53 discussionsMore
I will try that this weekend for sure! Sounds yummy and bone broth is so good for your hair, nails and skin!
Sounds like it might be a Crock Pot
The modern equivalent of the Oxo cube! In the UK Knorr is ubiquitous.
Seem to be talking at cross purposes here if some of you think that it is dish!
An Instant Pot is essentially a pressure cooker, but does so much more. Cooks eggs, oatmeal, soups, stews, meat, veg etc 70% faster than traditional cooking methods. It is also a slow cooker. Pressure cooking also keeps all of the nutrients in your food more so then steaming. Amazing tasting food instantly!
If you're interested, look it up on Amazon, Walmart or Costco!
I sound like a walking advertisement :)
Here's my Vegetarian Pasta Sauce:
1 large eggplant
1 large onion
1 medium butternut squash
6 tomatoes (or 1 large can)
Several cloves garlic
2-3 tbsp oregano
1 tsp rosemary
1 tsp marjoram
1/2 tsp thyme
1/2 tsp savory
black pepper to taste
Any red wine you enjoy
1 large zucchini
Dice the eggplant - do NOT peel or salt it!
Heat 1-2 tsps olive oil in a large heavy-bottomed pot. When shimmering, add eggplant. Let it cook undisturbed until brown, flip the pieces over & let brown again.
Dice the onion & add to the eggplant.
Peel & seed the butternut. Keep the seeds - they're yummy roasted! Dice the butternut. Add it to the eggplant & stir everything well. Don't worry if the eggplant sticks to the pan.
Chop the tomatoes - you should have about 4 cups - mince the garlic & add to the pot with with the tomatoes, herbs & pepper.
Add 1-2 cups wine, stir well, scraping up the brown bits, cover & let simmer. Put the water on to boil for the pasta.
Stir & scrape up the bottom occasionally. Add more wine if it starts spitting. Dice the zucchini.
When the water boils, add the pasta of your choice & add the zucchini to the sauce. Cover & simmer while the pasta cooks. It will all be ready at the same time.
This makes about 5 quarts of sauce. I put up 4 quarts in canning jars while still hot - they keep very well in the fridge.
I make the initial recipe vegetarian so you can add whatever meat you like (or not) when you use the rest. Just brown ground beef, or chicken, or sausage & add the jar of sauce. Makes great chicken cacciatore!
The 2 most important things about the sauce recipe are the heavy-bottomed pan & the browning of the eggplant. Neither can be omitted. It's also important to add enough tomatoes & wine to achieve a "sauce" consistency.
However, the remaining veggies are flexible. Cauliflower is excellent in this. So are garbanzo beans. Celery is good. You can even add carrots, but those I recommend shredding so they'll break down into the sauce.
WOW - That's a lot of veg and so it's a must try for me!
Super Easy Pizza Sauce
1 cup tomato sauce
2 tbsp olive oil
1 tsp oregano
1 tsp basil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp pepper
Put everything in a 12oz or larger jar, put on the lid & shake, shake, shake til thoroughly mixed.
Best if aged for a few days (or weeks - keeps a long time in the fridge), but if you have to use it the same day, add a little more oregano.
Do you use fresh or dried oregano? Just getting you growing season here, finally. Going to try and be a little more proactive on my herbs.
Beer Crust Pizza
4 cups flour (can use whole wheat)
2 tbsp sugar
1 tsp salt
12 oz beer (warm works best)
1/4 cup olive oil
Combine dry ingredients in a bowl, add beer & oil & stir. When it comes together into a heavy dough, turn out onto a heavily floured board (white flour for this part) & knead well, adding flour to the board when it sticks, until dough is smooth & bounces back when you poke it. Turn the bowl upside down & place over dough, let it rise 1 hour.
Knead briefly on lightly floured board & divide in half. Roll out into a ~15" circle. Top with ~1/3 cup pizza sauce, thin sliced veggies, a dusting of grated Asiago, & ~ 1 cup grated Mozzarella. Bake at 450F for ~ 20 minutes or until crust & cheese are both browned.