Archive for ‘SAVORY KITCHEN’

September 3, 2013

Ultimate Heirloom Tomato Sauce


Harvest time has arrived for our corner bungalow urban farm! Our larger than life Brandywine and Dester Heirloom Tomato plants are producing fruit like crazy! One of my favorite joys of having our garden in our front yard (because it has the best sun) is meeting and chatting garden with our neighbors and talking about tasty garden recipes we all have made.

Below is the ULTIMATE, I mean tastiest, well BEST tomato sauce recipe I have ever made! I finally found and modified it to exactly what we LOVE! Enjoy and put those tasty tomatoes to good use. Last year we made well over 50 freezer containers of this yummy stuff!  Come winter you are going to be thrilled you made this summertime fresh tomato sauce!



Ultimate Heirloom Tomato Sauce

16 Cups Heirloom Tomatoes (or any tomato you love) – chopped
4 Large Onions – chopped
1 Large Bell Pepper – chopped
1 Bulb Garlic – minced
1/2 Cup vegetable oil
1/4 Cup Sugar
2 TBS Salt
1 TBS Pepper
2 TBS Dried Basil
2 TBS Dried Oregano
3 TBS Dried Parsley Flakes
2 Bay Leaves
1 can of tomato paste

1. Add all ingredients to large stock pot
2. Bring to a boil and reduce heat to simmer 3 hours with lid slightly cracked
3. Stir ever 30 minutes or so
4. Remove from heat and remove Bay Leaves
5. Use immersion blender and blend
6. Remove blender 3-5 times to discard tomato skins
7. Add tomato paste and blend until smooth
8. Add to freezer containers (I use these from Ziploc which can be found at a mass retailer)
9. Cool completely before placing in freezer (I store the containers in the fridge for 1 day before placing in freezer)
10. Freeze and enjoy during the cold months ahead!

Makes 18-24 cups

October 28, 2011

Honey Snack Mix

This super tasty sweet and salty recipe was made first by my brother for a football party and soon became the most desired snake at fall gatherings!

  • 4 Cups :Corn Chex
  • 4 Cups: Honey Nut Cheerios
  • 3 Cups: Pretzel Sticks
  • 5 TBS Butter
  • 1/2 Cup Honey
  • Candy Corn, M&M’s and Nuts: As Desired

1. Combine: Corn Chex, Cheerios, and Pretzels in large bowl

2. Melt: Butter

3. Add: Honey to melted butter and stir

4. Pour: Butter and Honey mix over Chex mix to coat

5. Spread: Mixture onto two greased cookie sheets

6: Bake: 12 minutes, stirring once while baking

4. Cool on waxed paper

5. Add candies as desired after mixture is cooled

Oven: 350

Note: Make sure to remove the mix from your cookie sheets after a few minutes or it will harden and make it very difficult to scrape off


June 20, 2011

Quinoa Casserole

I had no idea what quinoa was until my sister made this delicious dish! Quinoa is the most protein rich grain out there, so this is definitely a great source of all good things for your body. My little nephew as well loves this dish. When he was little, he would grab a handful of this stuff and gobble it right up! 

I am starting Boot Camp at Core Power Yoga tomorrow and I though this dish will give me the energy to get up at 5am, do a circuit work-out from 6-7am and then put in a full day at work and come home to my second work-out of the day.  Two straight weeks, 6 days a week. I will report back to how I am surviving! When the going gets exhausting I will always think of how thankful I am that I can actually do a rigours work-out such as Boot Camp and the beautiful glam wedding dress I will be wearing when I go from a Miss to a Mrs in October.

So, enjoy this recipe and let it give you fuel for something great!

  • 1 Large Onion
  • 1 TBS Olive Oil
  • 1 Small Carton of Mushrooms – roughly chopped
  • 5 Cloves of Garlic – minced
  • 1 Acorn Squash -1×1 cubed
  • Dash of Salt  – to taste
  • Dash of Pepper – to taste
  • Dash of Montreal Steak Seasoning – to taste
  • 1 1/2 Cup Low Sodium Stock
  • 1 Cu Quinoa
  • 1 Small Bunch Italian Flat Leaf Parsley – roughly chopped
  • 6 OZ Reduced Fat Monterey Jack or Mozzarella Cheese – shredded

1. In large skillet that can also go in the oven, Saute: Onion in Olive Oil

2. Add: Mushrooms, Squash, and Garlic. Let cook 3-4 minutes

3. Add: Turkey and seasoning. Cook while breaking into small pieces until brown

4. Add: Stock and Quinoa. Reduce heat, cover, and simmer for 10 minutes

5. Mix In: Parsley and 3OZ of cheese

6. Sprinkle: Remaining Cheese on top

7. Bake 30 minutes, until cheese in lightly golden

Oven: 350

Servings: 8

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