Family Recipe: Veggie Loaded Pasta Sauce

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I’m always on a mission to add more fruits and veggies into our diet. My pasta sauce recipe is full of veggies: Onions, peppers, carrots, zucchini, celery, fresh tomatoes.

And because I love meaty sauce, I can’t forget the 80/20 ground chuck!

I served it last night with both whole wheat pasta and Italian squash that I ran through the spiralizer (I have this one).

The kids aren’t too big on zoodles, but that’s ok. We paired our meal with a green salad (cucumber slices for the kids), and garlic bread (a family favorite).

 

Veggie Loaded Pasta Sauce

Ingredients

  • 1.5 lbs ground chuck or your favorite ground beef (don’t use super lean beef)
  • 2 T. olive oil
  • 1 white onion, diced
  • 1/2 c. each chopped or diced: carrots, celery, bell peppers (I used red)
  • 2 cloves of garlic, minced
  • 6 ripe tomatoes, cut into quarters
  • 1 large can (28 ounces) fire-roasted tomatoes 
  • 2 cups red wine
  • 1 can tomato paste
  • 2 bay leaves
  • 2 t. Shallot pepper seasoning
  • 2 T. Italian Seasoning
  • 4 large zucchinis, spiralized, ends diced and reserved for sauce

 

Directions

  1. Brown meat in olive oil over low, breaking up meat as it cooks.
  2. Add onion, carrots, celery, bell peppers, and cook until soft and onions are translucent.
  3. Add garlic, cook until fragrant.
  4. Add fresh and canned tomatoes, and tomato paste.
  5. De-glaze pan with wine, add seasoning, and small pieces of zucchinis leftover from spiralizing.
  6. Cook on low for 2+ hours, stirring occasionally.
  7. To cook zucchini spirals, steam for 6-8 minutes, drain and serve right away!

 

This sauce freezes well too and gets better overnight in the fridge.  You can also use this sauce to make lasagna.

One Roast Chicken, Three Meals!

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I love roast chicken and veg. It is one of my favorite meals to prepare and serve. It’s dead simple, it’s impressive, and there are always leftovers to repurpose.

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So many veggies!
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Compound Butter

 

 

The other night I made a roast chicken with veg and I had enough meat leftover that I was able to stretch the meat into three meals: Roast Chicken and Veg, Chicken soup (use the directions for using a rotisserie chicken), and chicken enchiladas (this recipe, but I added 1 cup shredded chicken).  Here is my fool-proof recipe for a tasty meal.

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Bock Bock Bock!

Roast Chicken, Veg, and Gravy

Ingredients:

  • 1 whole chicken, rinsed and plucked of any errant feathers. Remember to remove the bag of giblets
  • 1 stick of butter, softened to room temperature
  • 1 teaspoon of each of the following: Rosemary, Shallot Pepper, Parsley
  • 2 cups of the following veggies, chopped into bite-size pieces: carrots, celery, zuchinni
  • 1 cup of the following veggies, chopped: onion (I used sweet yellow), shallots, red bell pepper
  • 4 cloves of garlic, diced
  • salt
  • pepper
  • 2 T. corn starch (this makes the recipe Gluten-Free)
  • 1/2 c. water or chicken broth

Directions:

  1. Pre-heat oven to 350 degrees. In a small dish, mix butter and Rosemary, Shallot Pepper, Parsley.
  2. Spread the butter mixture under the chicken’s skin. If there is any remaining, drop a dollop in the cavity and smear on the outside of the bird.
  3. Stuff the cavity with veggies, place chicken breast side down in a baking dish.
  4. Pour remaining veggies into the baking dish around chicken.
  5. Cover loosely with foil, and bake the chicken for 20 minutes per pound.
  6. About 20 minutes before the chicken is done, remove foil and finish cooking.
  7. Chicken is done when internal temp reaches 165 degrees (we have this meat thermometer)
  8. Remove the chicken from the oven, and allow to rest for about 15-20 minutes.
  9. Remove chicken and veg from the pan and set aside.
  10. In a saucepan, heat the juice/pan drippings and 1/2 cup water or chicken broth.
  11. As the liquid comes to a boil, combine cornstarch and 1/2 c. cold water in a cup, whisk until lump free.
  12. As the liquid comes a rolling boil, slowly stir in water/cornstarch mixture and stir constantly until it thickens. Season with salt and pepper, remove from heat.

Serve the chicken, veggies, and gravy with mashed potatoes (or cauliflower).

There are no photos of after it came out of the oven. The locusts (aka the dinner guests) descended upon the chicken and carved it up.

Talk Back: What is your favorite meal to serve guests?

 

 

 

 

 

Recipe: Homemade Chicken Soup!

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Yummy soup made with my favorite Seasoning Blend from Penzey’s

I love making chicken soup from scratch. The cook time is lengthy, but, you don’t have to pay a lot of attention to the soup for most of the cook time.

You can use whatever kind of spices/herbs you fancy. I love Penzey’s Arizona Dreaming, it’s a great smoky, rich compliment to the veggies in the soup.

Speaking of veggies, I use carrots, onions, celery, Italian squash/zucchini, but you can use whatever is in your fridge. Good additions would also be diced bell peppers, diced fresh tomatoes (or canned diced tomatoes).

You can omit the noodles/macaroni is you don’t care for them or are GF/low carb.

Ingredients:

  • 5 lbs of chicken parts, bone-in or a rotisserie chicken with some of the meat removed and set aside
  • 2 cups of carrots chopped, divided
  • 2 cups of celery chopped, divided
  • 3 cups sweet onion diced, divided
  • 2 cloves garlic diced, divided
  • 1 large shallot diced, divided
  • 1T. cooking oil, your choice. I’ve been using grapeseed oil lately
  • 12 cups of water
  • bay leaf
  • salt & pepper
  • 2 cups Italian squash/zucchini, cut into bite-sized pieces
  • 1 14-ish ounce can of diced tomatoes with juice, or 2 cups diced fresh tomatoes (optional)
  • other herbs/spices as desired
  • 1 cup uncooked pasta/noodles/rice (your choice)
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After cooking all day! Yummy Chicken Stock!

Directions:

  1. If starting with 5 lbs of raw chicken, place 1/2 of the carrots, onions, and celery into a large stock pot with the cooking oil.
  2. Cook on medium until veggies are soft, and onions are clear.
  3. Add 1/2 of the garlic and shallots, and cook until fragrant.
  4. Add raw chicken, and cook for about 10 minutes, until chicken browns.
  5. Turn stove down to low, add 12 coups of water, bay leaf, salt & pepper, and cover. Cook stock on low for about 4-6 hours- you can cook it for up to 12 hours in your crockpot if you wish instead).  Pull out a few pieces of chicken, pull off the cooked meat and set aside (you want about 2 cups of chopped cooked meat). Put bones back into the pot. Cook for another 20-30 minutes.
  6. Take the stock off the heat, and once cool, strain off the solids, and discard. The remaining liquid is your chicken stock. While you start with 12 cups of water, after cooking the stock down, you may end up with 6-8 cups of rich, velvety stock.
  7. Place chicken stock on the stove in a large pot, add in chopped chicken, remaining veggies, and any herbs/spices.
  8. Once veggies have started to soften/cook, add noodles/macaroni/rice if desired. Salt and pepper to taste.
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Mire Poix- Aka carrots, celery, and onions with a bayleaf, garlic and shallots. The perfect start to any soup!

As soon as noodles/macaroni/rice is cooked, remove soup from heat. Serve with hot bread (and butter).

*If you are starting with a rotisserie chicken, pull off 2 cups of meat, and add the carcass after the veggies are cooked and fragrant. proceed with remainder of recipe.