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Mushroom Marinara Sauce–Easy Recipe

June 24th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2tablespoonextra-virgin olive oil
  2. 10mediumwhite button mushrooms, wiped clean
  3. salt
  4. pepper
  5. 3garlic cloves
  6. red pepper flakes
  7. 1 (28 ounce)canwhole canned tomatoes
  8. 1/2teaspoondried basil
  9. 1/2teaspoondried thyme
  10. 1teaspoonsugar
  11. 1dried bay leaf
  12. 1tablespoon choppedfresh parsley

DIRECTIONS

  1. Start by heating the oil over medium-low heat in a large pan.
  2. Slice mushrooms with egg slicer.
  3. When all the mushrooms are sliced, raise the heat on the pan to medium and add the mushrooms.
  4. Cook, stirring occasionally, for a few minutes until the mushrooms are tender and their juices released.
  5. Season the mushrooms with salt and pepper and reduce the heat to medium-low.
  6. Using the garlic press, place a clove of unpeeled garlic into the press and add right to the pan (using a fork to get the garlic off the press as necessary).Discard the peel, and continue with the remaining garlic.
  7. Stir in the pressed garlic and add a small pinch of red pepper flakes.
  8. Open the can of tomatoes and pour the liquid right into the pan.
  9. With a kitchen scissor, chop the tomatoes coarsely, right in the can, then, add them to the sauce.
  10. Add more seasoning, the bay leaf and dried basil, thyme and sugar, then simmer uncovered for about 15 minutes (while the pasta cooks).
  11. When it is almost time to serve, add a little of the pasta cooking liquid to the sauce.
  12. Using the scissors, snip the parsley leaves into the sauce.
  13. I taste for seasoning, discard bay leaf and serve over cooked pasta.

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Simple Marinara Sauce Recipe

February 28th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1tablespoonextra-virgin olive oil
  2. 1largeonion, peeled,and chopped into 1 squares (pretty big chunks)
  3. 1ounce shreddedfresh parmesan cheese, to top,to taste (optional)
  4. 1teaspoonsea salt(to taste)
  5. 1 (28 ounce)can whole peeledcanned plum tomatoes, with tomato juice and basil

DIRECTIONS

  1. I usually quadruple this recipe because the sauce keeps so well and we eat it for days.
  2. Pre-heat heavy saucepan on medium heat, add olive oil and onion, stir until onion is clear (3-4 minutes).
  3. Add content of tomato can (s) and salt, stir to blend.
  4. Bring to bubbles, reduce heat to low and simmer uncovered until onion is softened (60 minutes).
  5. While simmering, use wooden spoon, smash whole tomatoes into quarters.
  6. Serve over penne, cooked al-dente.
  7. Top with fresh shredded Parmiagian cheese (vegan, omit cheese).

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Fried Mozzarella Cheese With Marinara Recipe

February 16th, 2014 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1lbmozzarella cheese
  2. 1/2cupflour
  3. 3largeeggs
  4. 1cupbreadcrumbs
  5. 1/2teaspoongarlic powder
  6. 1/2teaspoonoregano
  7. 1/2teaspoonground cumin
  8. 1pinchsalt
  9. 1pinchpepper
  10. 8ouncesmarinara sauce, chilled
  11. vegetable oil

DIRECTIONS

  1. Cut the mozzarella into sticks a bit more than about 1/4 inch thick and.
  2. about 1 1/2 inches long.
  3. Coat the sticks with flour, shaking off excess.
  4. Combine the bread crumbs and seasonings in a flat dish.
  5. Beat the eggs and place in a separate bowl.
  6. Coat the sticks by dipping them in the egg and then in the bread crumbs.
  7. The coating on the first stick should be fairly dry when you finish the.
  8. last stick.
  9. Repeat with another dip in the egg and then in the bread crumbs.
  10. Deep-fry the coated sticks in oil for about 3 to 4 minutes until the coating is cooked.
  11. Fry in batches, keeping the finished ones warm in the oven.
  12. Serve with chilled marinara sauce or salsa.

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Fabulous Spinach Marinara Recipe

December 12th, 2013 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (24 ounce)jarspaghetti sauce
  2. 1 (10 ounce)boxfrozen spinach
  3. 1cup dicedonions
  4. 1cup dicedmushrooms
  5. 1garlic clove
  6. 1tablespoonolive oil
  7. 1 (12 ounce)boxpasta
  8. shreddedcooked chicken(optional) or cooked turkey (optional)

DIRECTIONS

  1. Thaw spinach and squeeze out excess moisture.
  2. Start cooking pasta.
  3. In a sauce pan sauté garlic mushrooms and onions.
  4. Add spaghetti sauce and spinach to mushrooms and onions bring to almost boil*.
  5. Take off heat add salt and pepper to taste.
  6. Drain pasta.
  7. Plate and sprinkle with parmesan cheese.
  8. *Adds hredded chicken or turkey to sauce mixture.For Vegetarian omit.

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Mama’s Marinara Recipe

November 14th, 2013 by alice  Tags: , | Print This Post Print This Post

INGREDIENTS

  1. 3clovesgarlic, crushed
  2. 1/2yellow onion, peeled and chopped fine
  3. 3tablespoonsolive oil
  4. chili flakes
  5. 2 (28 ounce)canstomato puree, red pack brand if possible
  6. 1 (28 ounce)cancrushed tomatoes, red pack brand if possible
  7. 1tablespoontomato paste, red pack brand if possible
  8. 1teaspoonsugar
  9. 1cupchicken stock
  10. red pepper flakes
  11. salt

DIRECTIONS

  1. Cook the garlic and onion in the olive oil in a sauce pot over a medium-low flame, about 10 minutes or until garlic is tender and onions translucent, not brown (this is called”sweating” because it will draw out a lot of moisture and flavor).
  2. Add the chili flakes to taste.
  3. Add all the tomato products.
  4. Pour the chicken stock into one of the 28-oz cans.
  5. Fill it the rest of the way with water and add that and the sugar to the pot.
  6. Stir and bring to a simmer.
  7. Taste and season with salt and cover.
  8. Simmer the sauce for about 1 hour (the sauce should be fairly thin, but not watery and very smooth).
  9. Uncover and simmer for 3 minutes if it is too thin for your taste; add a little water if it seems thick.

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