Hello everyone! What a beautiful day wandering the Pinecrest Gardens Green Market. It made me feel good all over to see how so much beautiful and healthy produce was right at our door step. Both Tiza and I had to control ourselves because it was all so tempting. I bought loads of veggies which I cooked as soon as I got home. I would like to share how I cooked them so that those of you who have little time to spend in the kitchen will also be able to enjoy these delights not only fresh on the day you buy them, but also on other days, just by storing them in a tight containers in the refrigerator. They keep perfectly for an entire week! You will find these good to accompany any meat or on their own as a healthy snack with crackers or bread.
2 large sweet onions sliced in half and then sliced again thickly
4 medium size carrots sliced in half
4 medium sized beets sliced in nice round thick pieces
4 large bell peppers sliced in 6 pieces length wise. If too large cut in half width wise first (you can use either green or red)
3 sweet potatoes cut in large chunks
half of a large butternut squash also cut into large chunks
Salt and pepper
On a large sheet pan spread out like veggies. Salt all vegetables liberally then add a light shake of pepper. Lastly pour a very light stream of olive oil over all little by little making certain that all the veggies have their due amount.
Put in a 350 degree oven for about an hour. They will brown bringing out their natural, wonderful sweetness. Take out and put in containers to store in the refrigerator. These are delicious to eat at room temperature but if you prefer, heat them very little, using the re-heat option on your microwave oven.
My hopes are that my easy and quick recipe will help those with limited time to eat healthy and take advantage of the fresh selections at their local markets.
One of my great joys in life is food! Yes, food! I am one of those people that loves to curl up with a great cookbook and read it as if it was the greatest of novels. I love to cook a meal and then sit and taste each delicate ingredient. I love to make a meal and share it with friends and family or to make a meal to celebrate anything.
Today, I would like to share a recipe for a fantastic Ragu spaghetti sauce, alongside a wonderful friend who, through the many years we have known each other, has generously and lovingly taught me among other things a few of her wonderful Italian secrets for a yummy quick sauce. With pictures and directions you too will be able to celebrate with those you love a great meal for children and adults alike.
This recipe is as my friend gave it to me. It is a close measurement but not exact as she seldom measures. We had a wonderful day together, laughing as I tried to quickly measure her ingredients while she rolled her eyes as if to say, just watch and add a bit of this and a bit of that. It is all so easy!
For these moments I am grateful. Thank you Giuditta!
Feeling gratitude and not expressing it is like wrapping a present and not giving it.
William Arthur Ward
Here we go…
RAGU SPAGHETTI SAUCE
Pork neck bones: 1.27 lbs.
Beef shank for soup: 1.99 lbs.
Lamb neck for stew: 1.58 lbs.
6 large cans of crushed tomatoes
One onion with cloves stuck in various places
4 or so stocks of celery (leaves welcomed)
Half of a large green pepper
More or less 10 baby carrots
2 ounces butter
1/2 cup olive oil
1/2 teaspoon Salt
Let meat cook until tender
Put cans of tomato in a large pan with salt and a bit more of olive oil
Add all the now cooked meat with vegetables
Add a bit of freshly grated nutmeg
Add another 1/8 cup of olive oil
Cook slowly at a very low heat for the next 2 1/2 hours
Add Basil leaves toward end of cooking of the sauce
While cooking sauce, put clean jars without tops into a 250 degree oven and let heat for 20 minutes as shown. Then, put complete tops into a pan with water at a low boil for 15 minutes
Once all is heated and sterilized and the sauce is fully cooked, take out the pieces of meat and vegetables and set aside to be enjoyed and eaten at another time with whatever accompaniment desired
With oven mitt take out the first jar from the oven and carefully fill with the prepared boiling sauce filling it almost to the top, leaving a minimum of space. Then, take the tops from the water and carefully screw on and tighten as much as you can. Repeat this process one jar at a time. (It is important to maintain everything hot as it is this that will finish the sealing process of each jar as they are each tightly closed.) You will know the process was completed correctly when you hear the popping of each jar as they complete their sealing process
Once sealed, these may be kept in any available space. Refrigeration is not necessary which is really great!
Now enjoy and with any luck this recipe will bring you great memories too.
One of my great enjoyments in life is reading. There is nothing like being able to curl up with a good book in a comfortable chair while sipping a good wine. Reading is so special for me that I plan those days where I can do just that. I find it is important to have these quiet “me” times, as I feel It recharges my batteries after days of being busy. Let me tell you about the latest book that I have read. It is called “One Thousand White Women” by Jim Fergus. A fascinating read based on true events that took place in 1875 but is related through fictional diaries. An inspirational book to sit with and contemplate the strength of our pioneer sisters. They fought to be themselves and often were humiliated and tortured because they refused to be anything else but themselves. A great read to be able to appreciate those who came before us and at great sacrifice, helped us all to get where we are today.