Fresh Tomato Sauce with Penne


From Marco Pierre White, via Master Chef Australia, July 16, 2015:

Olive oil
2 onions, finely chopped or grated
3 cloves garlic, finely chopped or grated
750 g. cherry tomatoes, halved
2 bottles passata sauce
Prepared chicken stock (‘2 condensed stock pots’ – possibly bouillion cubes)
3 sprigs thyme
1 bay leaf
500 g. dried penne
Dried chili flakes, to taste
½ bunch basil leaves, chopped
Salt and pepper to taste
Parmesan cheese, grated for serving

Drizzle olive oil in a pan and set over medium heat. Add onions and garlic and cook until soft but no color. Add 600 grams cherry tomato halves and cook until broken down and juices released. Add passata sauce, rinsing out bottles with 1 cup water and add to the pan. Add chicken stock pots, thyme and bay leaf and allow to simmer gently until thickened and reduced, about 40 minutes. (Alternatively, place in a 140C oven to cook). Remove from heat and pass through a sieve.

Meanwhile, bring a large saucepan of salted water to a boil. Add pasta and cook until slightly underdone. Drain pasta and drizzle with olive oil.

Place a large fry pan over medium heat and drizzle with olive oil. Add remaining cherry tomato halves and chilli flakes, to taste. Fry briefly then add 2-3 cups tomato sauce, chopped basil and drained pasta and toss to coat. Season with salt and pepper and serve with grated parmesan cheese.

Left over tomato sauce can be frozen.

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Almond Milk


1 c. sliced blanched almonds
4 c. water
1 tsp. coconut oil
1 tbsp. honey – optional
⅛ tsp. vanilla – optional

Blend together well; strain through nut milk bag or fine mesh.  Place in glass container; keeps in fridge 4-5 days.

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Green Minestrone


From Donna Hay’s Life in balance: a fresher approach to eating:

2 tbsp olive oil
3 cloves garlic, thinly sliced
1 white onion, finely chopped
1 leek, white part only, thinly sliced
1.5 litres chicken or vegetable stock
1 small fennel bulb, trimmed and thinly sliced
2 stalks celery, sliced
2 c frozen peas
1 c peeled broad beans
4 c baby spinach leaves
Sea salt and cracked black pepper
¾ c store-bought basil or kale pesto
Finely grated parmesan

Heat the oil in a large soup pot over high heat.  Add the garlic, onion and leek, and cook, stirring frequently, for 5-7 minutes until soft.  Add the stock and bring to a boil.  Add the fennel, celery, peas, and beans and cook for a further 5 minutes or until the vegetables are tender.  Add the spinach, salt and pepper, and stir to combine.  Divide between serving bowls and top with the pesto and parmesan.

 

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Keto Bread


6 eggs
¼ tsp cream of tartar
4 tbsp butter, melted
3 tsp baking powder
¼ tsp salt
1½ cups almond flour or almond meal

Separate the eggs.  Add cream of tartar to egg whites, and beat till soft peaks form.  Put yolks in food processor; add melted butter and process till smooth.  Add baking powder and salt, and process till blended.

Add half the almond flour and process till smooth.  Add the remaining almond flour, and barely mix.  Fold in ⅓ of the egg white mixture, and process until just mixed.  Add the remaining egg whites, and mix gently until just incorporated.

Pour into a greased pan and bake in a preheated 375° oven for 30 minutes.

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Thai Green Curry


Vegetables can be mixed and matched, based on what is on hand.  Serve over rice, cauliflower rice, or just by itself.

2 tsp coconut or olive oil
1 small white onion, thinly sliced
1 tbsp finely chopped or grated fresh ginger
2 cloves garlic, finely chopped
Pinch of salt
2 cup asparagus, tough ends removed and sliced into 2 inch pieces
3 carrots, peeled and diagonally sliced, about 1 cup
2 tbsp green curry paste
14 oz full-fat coconut milk
½ cup water
1½ tsp raw sugar (optional)
2 cups packed baby spinach, roughly chopped
1½ tsp rice vinegar
1½ tsp coconut amino sauce or soy sauce
Chopped fresh cilantro and red pepper flakes for garnish (optional)

Heat a wok or large skillet over medium heat; add the oil, then cook onion, ginger, and garlic with a sprinkle of salt for about 5 minutes, stirring often.  Add asparagus and carrots and cook for 3 more minutes, stirring occasionally.

Add the curry paste and cook stirring often, for 2 minutes.  Add the coconut milk, water, and sugar (if used).  Bring the mixture to a simmer and cook until carrots and asparagus are cooked through, about 5-10 minutes.  Stir the spinach into the mature and cook until wilted.  Remove the curry from the heat and stir in the vinegar and soy sauce.

 

 

 

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Thai Cucumber Salad


Made January, February 2017.  I also added other vegetables, such as mushrooms, carrots, and spinach.

2 tbsp + 2 tsp white vinegar
4 tsp stevia
1/4 tsp red pepper flakes
1/4 tsp salt
500 g cucumbers, seeded and sliced in quarters
1 tbsp chopped fresh cilantro
1 tbsp chopped fresh mint
1/8 c roasted peanuts, chopped

In large bowl, mix vinegar, stevia, pepper flakes, and salt.  Stir until sugar is dissolved.  Add remaining ingredients, except for peanuts.  Toss well to mix.  Cover and refrigerate one hour.  Before serving, add peanuts and toss again.

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Mom’s Oyster Stew


Oyster_stewCombine 2 tbsp flour, 1½ tsp salt, dash pepper, 2 tbsp water.  Stir into 1 pint oysters and the liquid.  Simmer over very low heat till the edges curl.  Then pour into one quart scalded milk (I use more).

Taste better if made the day before!

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