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Archive for the ‘Pasta’ Category

Eggplant “pasta” is a great alternative to gluten pasta, or any type of grain pasta. After serving this to my husband (topped with chunky tomato sauce) he asked… “what kind of noodles are these? They are really good”.

Yield: 4 servings

Ingredients:

  • 2 medium-large eggplants
  • Kosher salt, for purging
  • 4 tablespoons olive oil
  • 1 teaspoon garlic, minced
  • 1/2 teaspoon chile flakes
  • Your favorite tomato sauce or other type of pasta sauce

Directions:

  1. Peel each eggplant. Slice the eggplant thinly lengthwise, about 1/4-inch thick. Evenly coat each slice with the salt and lay on a sheet pan fitted with a rack for about 30 minutes (to purge bitterness from the eggplant). Rinse with cold water and roll in paper towels to dry. Slice the pieces into thin strips to resemble pasta.
  2. In a large saute pan heat the oil. Add the garlic and chili flakes and toast. Add the eggplant “pasta” and toss to coat. Add your favorite tomato (or other type) sauce on top of the “pasta”. Cook until eggplant “pasta” is tender throughout, or to taste. Serve immediately.
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spaghetti sauceMy mom makes the best spaghetti sauce in the world! This recipe makes a ton of sauce. Freeze the leftovers in a large plastic bag to make defrosting easier when you are ready for another batch.

Yield: Makes a big pot for left overs

Ingredients:

  • 2 lbs. Italian sausage (turkey sausage can be used also)
  • 2T olive oil
  • 6 garlic cloves
  • 1T butter
  • 1 yellow onion, chopped
  • 1 green pepper, chopped
  • 8 oz. sliced mushrooms
  • 2 (28 oz.) cans organic diced tomatoes
  • 1 (25 oz.) tomato puree (or organic strained tomatoes)
  • 8 oz. red wine (like a zinfandel or chianti)
  • 2T oregano
  • 1/4 cup chopped, fresh basil
  • chipotle chile petter, salt, pepper and garlic salt to taste

Directions:

  1. Cook sausage completely in a large pot. Add olive oil, garlic cloves, butter, chopped onion, bell pepper and mushrooms. Cook until soft.
  2. Add: diced tomatoes, tomato puree, red wine, oregano and basil.
  3. Add: chipotle petter, salt, black pepper and garlic salt to taste.
  4. Simmer on low for 2 hours.

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