Wednesday, May 31, 2006

Easy dinner tonight, Marinara recipe

Tonight we are having whole wheat angel hair, "meatballs", marinara and salad.

My meatballs were made from the tofu/spinach mixture I wrote about several days ago. They are really delicious and I'm thrilled that I wrote down how I made them. I baked them earlier today in the toaster oven and will serve them room temp with the hot pasta and sauce. Here's the recipe for my Simple Marinara... and don't be put off by the 10 cloves of garlic!! It is not a typo.

I am a huge believer in big flavor and use a lot of it in my cooking. I teach cooking classes and people are always horrified by the amout of garlic/ginger/spices I use, but they love the food.
Simple Marinara
4 tablespoon extra virgin olive oil
10 cloves garlic, crushed
1-2 teaspoon dried red pepper flakes
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 29oz can crushe'd tomatoes
1 29oz can whole tomatoes, crushe'd with your hands
2 tablespoon balsamic vinegar
salt/pepper to taste
1/2 cup chopped fresh basil

Directions:

Start with a 4 quart heavy-bottomed saucepan. In tge COLD pan add the olive oil, garlic, red pepper flakes, oregano, rosemary, dried basil and a pinch of salt. Slowly bring this up to a medium temperature. When the garlic is sizzling and very fragrant add the tomatoes and balsamic vinegar. Bring to a gentle boil for several minutes. Turn down heat and cook for about 10 more minutes. Taste and adjust seasonings (salt/pepper). Just before serving, stir in the fresh basil.

This will cover at least 1 lb of dried pasta and probably closer to 2 lbs depending on how much sauce you like. It freezes great as well.

Another way to use this sauce is to add tofu.
We add a 14oz package of extra firm tofu to this. My kids love the raw taste of tofu so I don't do anything else, but if you were making this for meat eaters then I'd suggest freezing the tofu, thawing it and squeezing the water out of it and crumbling it into the cold olive oil/garlic mixture.

Our salad is just romaine, shredded carrots, shredded daikon, tomatoes, cucucmbers, parsley and my Balsamic/Mustard dressing.

This week I want to try making Oven Daikon Fries with Strawberry/Habanero dipping sauce.

I should make out a menu, but I'm not quite ready to do that. I received my Toaster Oven Baking Stone... I can't wait to give it a try.

I have a question... does anyone make Essene bread here? I make it with organic, sprouted wheatberries, but I'm wondering if I could include legume sprouts as well. I'm thinking of using Mung Bean and Lentil Sprouts along with the Wheatberries..

2 comments:

  1. Why don't I visit here more? I will! I will! May I link you!?
    Harmonia
    http://harmonia.blogsome.com

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  2. I have made essene bread before... it's very moist and dense, takes several hours to bake in a low temp oven. I think you could add any sprout you want... it would add nutrition as long as you like the taste. the wheat sprouts make this bread seem very sweet.

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