Ragu Begone!

There is something genuinely satisfying about chopping up a bunch of vegetables. It's kind of like chopping up a whole chicken successfully, yet different.

Some time last year I stopped buying spaghetti sauce. Some time Saturday night, between bar stops, my best batch of sauce yet was created. There is still a notch out of my left index finger to prove it.

Super Chunky Pasta Sauce

Heat a splash of olive oil in a deep skillet. Add 5-6 large cloves of garlic as finely chopped as you can manage (without adding fingers to the skillet), 1/2 onion chopped, 1/2 green pepper chopped, 1/2 red pepper chopped, a handful of fresh mushrooms thick sliced (baby bellas!), 1/4 cup fresh oregano finely chopped, 1/4 cup fresh parsely finely chopped and 1/4 cup fresh basil finely chopped. If you don't have the fresh versions of the herbs use a few good teaspoons of dried. Salt and pepper it all to taste.

Once you've got your saute on and everything smells great and is tender, dump in a couple of cans (15 oz size) of fire-roasted chopped tomatoes (don't drain) and a small can of tomato paste (the teeny tiny can). You "could" run the tomatoes through a food processor to smooth them out if you wanted, but seriously...why? Let it all simmer together on low heat while you get the rest of the meal together!

Great on gnocchi, ravioli, any pasta, and for my gluten-free friends - just add to some nicely cooked chicken! Actually if I was eating it straight with chicken maybe a splash or two of red pepper flakes would be nice to wake it up a bit?

One Fish. Two Fish. Pink Fish. Bacon Fish.

I've been trying to make fish a larger part of my diet. I don't like most creatures from the water, but I am learning more about fish and have now branched out from canned tuna to whole salmon fillets. It is a big deal!

Recently I could not resist a massive salmon fillet from Westborn Market in Berkley, MI. I can't usually resist their chicken Italian sausages either, but did this time somehow. Perhaps because I had a 3 pound salmon fillet in my cart.

The preparation is extremely simple. I cut the fillet into 3 manageable pieces because I was going to grill it. Rub both sides with olive oil, and sprinkle generously with salt and fresh black pepper. In a small bowl, coarsley cut up fresh dill - LOTS of fresh dill, and slice some lemons - probably about 2 lemons.

Place the fillet skin side up for a few minutes to get a little color on it - then flip so the skin is down. The skin will grill up really crispy for those that eat it. I don't, but it did look tasty! After the flip, top with lots of dill and lay down some lemon slices. The fish won't take long to cook - depending on the heat of your grill maybe about 10 minutes. Run a spatula under the fish occasionally to make sure it isn't sticking, but you shouldn't have any trouble! Serve with extra lemon wedges. Super fresh and tasty fish!

Next up - bacon fish! This is as simple as the first. I'm not a big fan of bacon, but this was tasty. Season your favorite fillets of fish - small-ish sized - with salt and pepper. Squeeze some fresh lemon juice on them. Add some red pepper flakes and cumin for some kick if you like! Wrap the fillets with one or two pieces of bacon and place in a shallow baking dish. Bake at 350 for 15-20 minutes or until done. Enjoy!

My apologies for the lack of photographic evidence of food goodness, however, sometimes its just too damn good to take the time to grab the camera.

Mini Pizzas, Margaritas, and Mud Pie Cake

A recent Friday night we had a "party". Mini me picks out a menu and we go for it. This menu was mini pizzas and mud pie cake. I added the margarita part, because...well...it was Friday night.

Mini pizzas are nothing more than the crust recipe a few entries back. We divided the dough into 6 pizzas, did our best to shape them into circles, added tomato sauce, herbs, and our favorite toppings. They're nice because everybody can make their own just how they want it!

Mud Pie Cake was a first for us, but we loved it for so many reasons. It is difficult sometimes to bake for just a few people, and this cake was just the right size. It also uses ingredients you are certain to have on hand. The final result is so light and wonderful you will find yourself wanting to eat the entire cake!

Preheat oven to 350. Mix together 1/2 cup all-purpose flour, 1/4 cup sugar ,1 T unsweetened cocoa, 1 teaspoon baking powder, and a dash of salt. Add in 1/4 cup milk (fat free is okay!), 1 T. canola oil, and 1/2 teaspoon vanilla extract. (I would have also liked to add some pecans at this point, but this was Ty's cake!)

At this point you are thinking to yourself that you screwed up the recipe because there is not very much batter. It's cool. You're doing fine! Spread this batter as best you can in a greased 9" pie plate.

In a small bowl mix 3 tablespoons packed brown sugar, 2 tablespoons unsweetened cocoa, and 2/3 cup boiling water. This is the mud part. It looks like dirty water! Slowly pour this over the batter.

You're still certain you've screwed something up, or this can't possibly work. Trust me, I felt the same way! Just put it in the oven, set your timer for 20 minutes, and walk away. It will be perfect! Eat it while it is still warm - best with berries and ice cream.

Once you cut into it all that liquid you had poured on top of the batter has baked into the middle and thickened up into "mud". It's quite fantastic!

Now for the margaritas. If your margaritas involve a bucket of slush from the grocery store, you're doing it ALL wrong. They are so easy to make and so very good.

The key here is 1/2 cup. 1/2 cup lemon juice, 1/2 cup lime juice (Rose's), 1/2 cup triple sec, 1/2 cup Jose, and 1/4 cup sugar diluted in 1/4 cup water (which should make 1/2 cup sugar water). Add ice to fill the blender and voila!

Bring on the Sunshine!

Summer = Fresh.
Fresh salsa is SO good. I just heard you groan with displeasure at the work before you. I've got your back on this one!

Open a 16oz jar of your favorite salsa. I used "medium".
Chop a medium green pepper, medium red bell pepper, half a red onion, 2-3 cloves of fresh garlic, 3-ish medium ripe tomatoes, and 1/4 cup fresh cilantro. Also add 1 small can chopped green chiles, 1 can of drained and rinsed black beans, and about 2 cups of fresh or frozen (and thawed) sweet corn. Mix in a spoonful of sugar, spoonful of salt and spoonful of cumin. Squeeze in the juice of one lime and let it all hang out for awhile.

Yummy! If you like some spice I think you can use a "hot" salsa as the base. The medium actually washed right out with all the additions. You could also use a fresh jalapeno pepper. I liked it without too much spice though. It stayed super fresh and light and hit everybody's taste buds in all the right ways!

Grown Up Pizza

Finally a pizza crust recipe I love, that turns out every single time...

Ingredients
1 teaspoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
1 1/4 cups warm water (100° to 110°)
3 cups all-purpose flour, divided
1 tablespoon olive oil
1 teaspoon salt

Dissolve sugar and yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 2 3/4 cups flour, oil, and salt to yeast mixture; stir until blended. Turn the dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. Punch dough down; cover and let rest for 5 minutes. Divide dough in half. Flatten onto pan (I love using stonewear, and you can roll it right on the stone) Top and bake at 450 until its done (probably about 15 minutes)

*Substituting white whole wheat flour cup for cup works good and adds an extra nutritional kick to the dough without the kiddos even realizing it!

Below, one of my proudest moments. The pizza in the front used a basil pesto for the sauce, then was topped with artichokes, kalmatta olives, thinly sliced tomatoes, spinach, and feta cheese. The crust was rolled super thin and baked until it was very crispy, and quite possibly was one of the best things I've ever made! Other pizza shown is red pepper and fresh mushrooms, also very tasty.

Dessert. It's the new dinner.

This morning we made Tropical Yogurt Ice. We've been waiting all week for the mangoes to ripen, and today they were calling us.

Cut up 2 bananas and 2 mangoes and place in blender. Add 2 cups of plain yogurt, 3 tablespoons of powdered sugar, and juice from half a lemon. Blend up good and place in a shallow container that has a tight fitting lid. Place in freezer. After three hours stir it up to break up the ice crystals, and return to freezer. After another three hours stir again and return to freezer until ready to eat. You will need to let it sit out for a bit to scoop it easy and enjoy!

Before we left this morning, I asked my sous chef to pick out something to make for dinner. He picked a chocolate cake recipe. I asked him to add the sprinkles, and silly me, didn't pay much attention. We got sprinkles alright!

Little Chocolate Cake

2 squares (1 oz each) unsweetened chocolate
1/2 cup boiling water
1 cup sugar
1/4 cup shortening
1 egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour milk (place 1 tsp white vinegar in your measuring cup and fill with milk)

Stir the chocolate (chop it into smaller pieces first) and hot water until blended. Cool mixture. Add in sugar shortening egg and vanilla - mix well. Combine the flour, baking soda and salt. Gradually add to the chocolate - alternating with the milk. Pour into a greased 8" square baking pan. Bake at 350 for 30-35 minutes. Cool and top with frosting:

In a saucepan, mix 1 1/2 cups sugar, 1/3 cup milk, 2 squares (1 oz each) unsweetened chocolate (melted) 2 tablespoons shortening, 1 tablespoon light corn syrup, and 1/4 teaspoon salt.

Over medium heat, and stirring constantly, bring mixture to a boil and boil for 1 1/2 minutes. Remove from heat and place the pan into a larger pan or bowl of ice water. Mix for 1 minute. Add 2 tablespoons butter or margarine and 1 teaspoon vanilla extract. Continue mixing for up to 10 minutes.

The frosting will become very gooey - almost caramel like. I don't normally go to such lengths for frosting but this one is worth it!

Put the cake together with the Tropical Yogurt Ice and you have a match made in heaven!

(We did actually consume a real dinner, which even involved salad, so it completely justifies consuming a plateful of goods!)

The chef says, "It's fifty-thousand and nine thousand thumbs up!"

Peach Popsicles

The snow melts and we hit 50 so that warranted popsicle weather somehow. We made our own, and I can't see us ever buying them again!

Place 3 peaches in a medium size bowl and cover with boiling water. After about 30 seconds remove them and dip them into cold water. At this point the skins should slide right off. Peel and remove the pits and chop into pieces.

Place the peaches along with 1 1/4 cups orange juice and 2 tablespoons powdered sugar into the blender and blend until smooth.

Into popsicle molds or disposable cups, place a spoonful of fruit cocktail. Pour the popsicle mix over until about half full and then add another spoonful of fruit. Finish filling the cups. Add popsicle sticks and freeze overnight!

A quote from the chef himself - "They are very good and we made them on Tuesday. This is 5 stars!"

Cost was about $2.00 for 4 regular size popsicles and 3 plastic cup oversized popsicles. Not bad. When peaches are in season this will be very cheap to make! The chef seems to like them better than store bought too!