Strawberry Rhubarb Sauce - almost level 1
Love this over ice cream or cake, or even on it's own. It's really easy to make.
1 12 oz package frozen strawberries - unsweetened
1 12 oz package frozen rhubarb - chopped
1 cup sugar substitute (I use Whey Low)
1 tablespoon orange zest
Place all of the ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, until the rhubarb is tender. (about 20 minutes).
Serve warm, room temp or chilled. Store covered in refrigerator.
Enjoy!
Foxye
Started Somersizing 01/03
A smile is a curve that sets everything straight.
Showing posts with label Recipes * Sauces. Show all posts
Showing posts with label Recipes * Sauces. Show all posts
Sunday, June 20, 2010
Saturday, October 24, 2009
Big Batch Spaghetti Sauce
Shall we talk sauce? Big batch sauce that freezes well?
Big Batch Spaghetti Sauce (Level 1)
1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.
Peel the tomatoes and cut into eights. Add to the pot.
Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.
This freezes really well in covered containers or plastic bags.
Enjoy!
Foxye
Somersizing since 01/03
Big Batch Spaghetti Sauce (Level 1)
1/3 cup evoo
2 large onions
2 gloves minced garlic
15 large tomatoes (really ripe ones)
2 cups red wine
12 ounces tomato paste
1 1/2 teaspoons salt
1/4 teaspoon pepper
2 heaping teaspoons oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
Heat the oil in a large pot. Chop the onions, and add the onions and garlic to
the pot. Sautee until they turn golden for about 10 minutes.
Peel the tomatoes and cut into eights. Add to the pot.
Add the rest of the ingredients and bring to a boil. Lower heat and simmer
uncovered for an hour.
This freezes really well in covered containers or plastic bags.
Enjoy!
Foxye
Somersizing since 01/03
Thursday, January 8, 2009
Zucchini Butter
You won't believe how amazingly good this is, tastes just like homemade apple butter. AND this is a veggie so it can be used as a spread on crusty carbos like breads, muffins. Or it can be used with pro/fats and/or veggies.
Zucchini Butter (Level 1)
peeled and seeded zucchini to make 4 cups coarsely chopped
4 tablespoons vinegar
1 teaspoon lemon juice
2 cups sugar substitute (I use Whey Low)
1 teaspoon powdered cinnamon
2 drops of red food coloring
Add chopped zucchini and vinegar to blender. Blend until smooth.
Pour the zucchini mixture into a large saucepan. Add the rest of the
ingredients and mix. Turn heat on low to medium-low and allow to
simmer for 3 to 3 3/12 hours, stirring occasionally, until the mixture
is thick. Remove from heat, allow to cool and then refrigerate.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
Zucchini Butter (Level 1)
peeled and seeded zucchini to make 4 cups coarsely chopped
4 tablespoons vinegar
1 teaspoon lemon juice
2 cups sugar substitute (I use Whey Low)
1 teaspoon powdered cinnamon
2 drops of red food coloring
Add chopped zucchini and vinegar to blender. Blend until smooth.
Pour the zucchini mixture into a large saucepan. Add the rest of the
ingredients and mix. Turn heat on low to medium-low and allow to
simmer for 3 to 3 3/12 hours, stirring occasionally, until the mixture
is thick. Remove from heat, allow to cool and then refrigerate.
Enjoy!
Foxye
Jupiter FL USA
Somersizing since 01/03
Monday, December 22, 2008
Maple Syrup
Make your own maple syrup - it is so so so easy and so so so good!
Maple Syrup (Level 1)
2 cups sugar substitute (I use Whey Low)
1 cup water
1 or 2 teaspoons maple extract
Put the sugar substitute into a small saucepan, then slowly pour the water over it. Turn the burner on high. DO NOT STIR. When the mixture starts to boil check to see if the sugar substitute has dissolved into the water. If you still see granules let it boil another 15 seconds. Remove from heat and stir in the maple extract.
Store in an airtight container. DO NOT REFRIGERATE as it will crystalize.
Enjoy!
Foxye
Jupiter Florida
Somersizing since 01/03
Maple Syrup (Level 1)
2 cups sugar substitute (I use Whey Low)
1 cup water
1 or 2 teaspoons maple extract
Put the sugar substitute into a small saucepan, then slowly pour the water over it. Turn the burner on high. DO NOT STIR. When the mixture starts to boil check to see if the sugar substitute has dissolved into the water. If you still see granules let it boil another 15 seconds. Remove from heat and stir in the maple extract.
Store in an airtight container. DO NOT REFRIGERATE as it will crystalize.
Enjoy!
Foxye
Jupiter Florida
Somersizing since 01/03
Thursday, October 9, 2008
Ala Vodka Sauce
I LOVE penne ala vodka! Use this sauce over cooked spaghetti squash, zucchini ribbons, or if you use Dreamfields pasta use it over penne! Pour it over fish or chicken and bake it.
Ala Vodka Sauce - Level 1
1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka
Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.
Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.
In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.
Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.
Use while warm. This also freezes well.
Enjoy!
****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.
Foxye
A smile is a curve that sets everything straight.
Ala Vodka Sauce - Level 1
1/2 cup cream
1/2 cup grated parmesan cheese
1 26 or 29 oz jar marinara or tomato pasta sauce
1/4 cup salsa
1 cup vodka
Measure out the 1/2 cup cream and 1/2 cup grated parmesan. Set aside while you start making the sauce so it comes to room temperature.
Pour the pasta sauce, salsa, and vodka into your blender. Blend until smooth.
In a heavy large skillet bring the red sauce mixture to a boil over medium high heat. As soon as it comes to a boil reduce to medium low/low. Let it simmer for 30 minutes, stirring often.
Stir the 1/2 cup cream into the sauce. Let simmer for 3 to 5 minutes, then stir in the parmesan cheese. Stir until the parmesan cheese is completely mixed in and melted.
Use while warm. This also freezes well.
Enjoy!
****I have to put a plug in here for Flora brand pasta sauce. I don't know if it is regional or available everywhere, but this stuff is just like homemade. It does cost a little bit more, but not as much as those really expensive jars. And it comes in a 29 oz jar vs a 26 oz jar the regular brands come in.
Foxye
A smile is a curve that sets everything straight.
Monday, September 3, 2007
Foxye's Red Sauce
Easy*Easy
Foxye's Red Sauce (Level 1)
1 teaspoon olive oil
1 cup chopped onion
4 minced garlic cloves
2 Tablespoon balsamic vinegar
1 Tablespoon sugar substitute
1 Tablespoon chopped fresh basil (or 2 teaspoon dried basil)
2 Tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cans diced tomatoes with liquid - 14.5 oz cans
2 Tablespoon chopped fresh parsley or cilantro
Heat the oil in a saucepan over medium high heat. Add the onion and garlic and sautee for 5 minutes. Stir in the balsamic vinegar and the rest of the ingredients except for the parsley. Bring to a boil. Reduce the heat to medium and cook uncovered - 15 minutes for "fresh" firm tomatoes - 30 minutes for a more blended sauce - then stir in the parsley.
Serve over cooked spaghetti squash, zucchini noodles, or if you use them - Dreamfields pasta.
Sometimes I use crushed or whole tomatoes rather than diced. Crushed tomatoes give you a thick smooth sauce and the whole tomatoes give you a chunkier sauce.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Foxye's Red Sauce (Level 1)
1 teaspoon olive oil
1 cup chopped onion
4 minced garlic cloves
2 Tablespoon balsamic vinegar
1 Tablespoon sugar substitute
1 Tablespoon chopped fresh basil (or 2 teaspoon dried basil)
2 Tablespoon tomato paste
1/2 teaspoon Italian seasoning
1/4 teaspoon black pepper
2 cans diced tomatoes with liquid - 14.5 oz cans
2 Tablespoon chopped fresh parsley or cilantro
Heat the oil in a saucepan over medium high heat. Add the onion and garlic and sautee for 5 minutes. Stir in the balsamic vinegar and the rest of the ingredients except for the parsley. Bring to a boil. Reduce the heat to medium and cook uncovered - 15 minutes for "fresh" firm tomatoes - 30 minutes for a more blended sauce - then stir in the parsley.
Serve over cooked spaghetti squash, zucchini noodles, or if you use them - Dreamfields pasta.
Sometimes I use crushed or whole tomatoes rather than diced. Crushed tomatoes give you a thick smooth sauce and the whole tomatoes give you a chunkier sauce.
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
Foxye's Puttanesca Sauce
Foxye's Puttanesca Sauce (Level 1)
1 tsp olive oil
1 cup chopped onion
4 minced garlic cloves
2 tsp balsamic vinegar
1 Tbsp Sugar Substitute
1 Tbsp chopped fresh basil (2 tsp dried)
2 Tbsp tomato paste
½ tsp Italian seasoning
¼ tsp black pepper
2 cans diced tomatoes – do not drain
¼ cup pitted olives (green)
2 Tbsp chopped fresh parsley
1 Tbsp capers
½ tsp anchovy paste
¼ tsp crushed red pepper
Heat oil in saucepan on Medium hi heat. Add onion and garlic and sautee for 5 minutes. Stir in balsamic vinegar and next 6 ingredients (vinegar thru tomatoes) and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Stir in olives and remaining ingredients and cook until heated thru.
Serve over spaghetti squash, zucchini noodles or, if you use them, Dreamfield's Pasta.
I used to use fresh tomatoes for sauce - but I find the canned diced tomatoes are much quicker, easier and just as good!
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
1 tsp olive oil
1 cup chopped onion
4 minced garlic cloves
2 tsp balsamic vinegar
1 Tbsp Sugar Substitute
1 Tbsp chopped fresh basil (2 tsp dried)
2 Tbsp tomato paste
½ tsp Italian seasoning
¼ tsp black pepper
2 cans diced tomatoes – do not drain
¼ cup pitted olives (green)
2 Tbsp chopped fresh parsley
1 Tbsp capers
½ tsp anchovy paste
¼ tsp crushed red pepper
Heat oil in saucepan on Medium hi heat. Add onion and garlic and sautee for 5 minutes. Stir in balsamic vinegar and next 6 ingredients (vinegar thru tomatoes) and bring to a boil. Reduce heat to medium and cook uncovered for about 15 minutes. Stir in olives and remaining ingredients and cook until heated thru.
Serve over spaghetti squash, zucchini noodles or, if you use them, Dreamfield's Pasta.
I used to use fresh tomatoes for sauce - but I find the canned diced tomatoes are much quicker, easier and just as good!
Enjoy!
_________________
Foxye
A smile is a curve that sets everything straight.
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