We are so proud to watch you grow and blossom each Year. You are such a gentle soul. Inquisitive, inventive, crafty, loving and so very kind.
We Love you Little Man!!!
Mom and Dad.
We made the Blueberry Version, just as the recipe shows. I also had Raspberries and Blackberries to use up so I made a Raspberry version but in place of the lemon zest I used orange.
I'm thinking next week we may make a nuttella version with out berries.
Since I have so many meals still ready to go in my freezer I decided to stock up on more Tomato Sauce.
This is my basic easy recipe That I came up with after combining tips from several sources and years of experimenting.
What you'll need
One whole medium to large brown onion
One whole head of garlic
1/4 cup olive oil
red pepper flake ( I use about a tsp)
1/2 to 1 cup red wine. (I don't know a whole lot about wine, I use Chianti because I like the flavor in this sauce)
~4 cans Roma tomatoes liquid and all
~salt to taste (it's a large pot of sauce so add some taste and see how much more you need. I didn't measure sorry!
~1/8 cup sugar to cut the acidity a bit.
In a large stock pot (I use my 6 quart dutch oven)
~Heat your oil
~add your chopped onions and saute until soft and starting to gently brown
~mince or crush the garlic and add in once onion is soft.
~sprinkle in your pepper flake
~Add your red wine (you can leave the wine out if you don't consume alcohol, the alcohol does cook out fully)
~Puree your tomatoes and add them in.
~add salt to taste
~bring to a boil
~once boiling reduce to simmer, partially cover and simmer for 3-4 hours.
~The longer you simmer the sauce the richer the flavor. I cook mine a full 4 hours.
Once it's cooked divide it out into servings per meal cool completely and freeze!
Easy Peasy and so yummy!
You can also change things up a bit by adding veggies, or leaving out the red pepper, or add in Ricotta or heavy cream for a richer sauce.
~Any cut of slow cooking pork will work I used about 4-5 pound of country style pork ribs Cut into chunks
~1-2 pounds fresh tomatillos ( depending on how much pork you are using) Husks removed washed and dried
~2 good size mild green chilies, I used Anaheim, Pablano would work well to ~1 jalapeno (skip if you don't like spicy food)
~1 medium spanish onion chopped
~6 cloves garlic minced (I use a garlic press)
Turn your broiler on to high.
Line a cookie sheet with foil lay out tomatillos and chillies in a single layer and place under the broiler. Broil them until the skins begin to blacken in spots and they soften. (turn them half way through)
Once they are done remove the tops of the chilies and place all of them in blender or foodprcessor. Add a bit of salt to taste and blend till they are just slightly chunky. Taste test for salt and to be sure it's not too spicy for your family. Set this aside.
Next in a large dutch oven or heavy bottom stock pot add a bit of veggie oil. Just enough to coat the bottom.
Salt your pork and add it to the pan. Brown your pork over Med-high heat on all sides then remove from the pan and set aside.
You should have some fat mixed in with the oil left in the pan but if you need more add a bit more veggie oil. Add your onion and saute till tender. Add the garlic and cook until fragrant.
Add the pork back to the pan.
Add the green chili tomatillo mixture, then enough Chicken stock to just cover the meat.
Simmer until fork tender. (cooking time will vary depending on the cut and size of the meat) Simply poke a larger piece with the fork and turn the fork, it should pull right apart.
My batch took 2 hours.
To freeze cool completely, place in a freezer safe dish and freeze. To reheat, thaw in your fridge and re-heat in a pot.
Pork chops with Mushroom-Bacon-Sherry gravy
another spin on something my mom use to make. my own recipe
I picked up so much yummy fresh produce that I plan to use up on Sunday when I cook again for the week. I haven't decided what I'm going to cook for next week yet. Guess I had better get working on that!