Hello and how are you on this bright and sunny day? At least it's bright and sunny where I am... and I'm paying for it. Serious allergies over here. I guess the rain last week wasn't so bad after all. I made a smoothie this morning to make me feel better (peach raspberry!) and made the leftovers into popsicles. So looking forward to having one later. And then of course there will be dinner at some point. Here's what we had last week -
beef stew - Um, no recipe here - sorry, folks! My friend Karissa emailed me a recipe from a friend of hers. Basically it said to put stew beef and lots of vegetables in the crock pot with some canned tomatoes and vegetable broth. Perfect dinner for the rainy week we were having.
steak sandwiches - Easily the best steak sandwich I've ever had. The combination of carmelized onions and gruyere on top of the grilled steak and toasty baguette was a revelation.
three cheese calzones - Disastrous. Probably won't be for you though. Just don't accidentally buy bread dough instead of pizza dough. Actually dinner was salvaged - we ate mini pizzas instead of calzones and the dough was just slightly different than usual.
sweet potato quinoa salad - Perfect melding of flavors - goat cheese, toasted almonds, dried cranberries, and scallions. I like the to use tricolor quinoa because it's prettier.
Okay, so this recipe isn't really a secret but don't Italian grandmothers always have secret recipes that everyone wants? Since this is my recipe and I'm neither Italian nor a grandmother I've given myself permission to share it.
gravy (also known as spaghetti sauce)
makes enough for one pound of pasta with a little extra for serving on the side
2 T olive oil
2 cloves garlic, minced
1 onion, chopped
2 cans Pastene kitchen ready tomatoes (get the ones with no salt added)
2 T parsley
2 T basil
2 T oregano
freshly ground pepper
Heat the olive oil in a heavy sauce pan over medium heat. Add the garlic and onion and stir; cook for about five to seven minutes, until the onion is translucent. Add the tomatoes and stir, making sure the onions are incorporated throughout. Add the herbs and (wait for it...) stir. Bring to a boil and then reduce the heat to medium low and simmer for thirty minutes, stirring occasionally. Add about 1 teaspoon salt and 1/4 teaspoon pepper, but taste it to make sure it's seasoned to your liking.
Note: I triple this recipe to put some away to freeze for those days when dinner needs to be quick and I'm unprepared.
image by Jeannette Ordas for Poppytalk