I’ve found it’s rather interesting to try and write down how I cook…. I’ve resorted to taking notes on myself! I remember watching Gram cook and marveling at how she didn’t use any measuring cups or spoons and hardly ever a recipe! I’m not that good but I’ve found some of these recipes I share, I have to measure and taste test and measure again. It’s actually been a lot of fun and I’m so glad that you all are there, reading these crazy posts and trying out the recipes! Thanks for keeping up with my little blog 🙂
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| Vegi’s Galore |
Ruthie’s Spaghetti Sauce
In a large stock pot:
1 Tbls Olive Oil- heat and coat the bottom
Add and brown:
7-8 shallots or 2 large onions – chopped
4 garlic cloves- minced
Add:
2 Portabella mushrooms- large pieces
20 tomatoes- chopped (I use whatever kind is ready from the garden)
3 green bell peppers- chopped
1 1/2 C Fresh Basil- finely sliced
2 Tbls Fresh Rosemary- finely sliced
2 Tbls dry Oregano
1 Tbls Sea Salt
1 1/2 tsp black pepper
1 tsp sugar (this off sets the bitter of the tomatoes by just enough)
2 C hamburger meat- browned (optional)
1 tsp Shredded Parmesan cheese
1 box whole grain angel hair
Bring to a slow rolling boil over medium heat, let boil down for 45 minutes, stirring occasionally. When it has boiled off 3/4’s of the juice, add hamburger, and serve over cooked noodles. Top with Parmesan cheese.
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| Onions and Garlic browned |
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| Add mushrooms |
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| Add rest of veggie’s and spices |
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| Cook down |
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| Serve over noodles. Top with Parmesan |
* One of my favorite time saving tips is to buy hamburger in large packages, brown the whole batch with onions, then freeze in small Ziploc’s so it’s ready to go!
I like to make a big batch of sauce that way I have enough to make my mom’s lasagne in a few days… yep, I’ll blog that too 🙂