Posted on

Basil Pesto-Janet Brocklehurst (Alex’s Aunt)

Ingredients:

  • 2 cups fresh basil leaves, packed
  • 1/2 cup flat leaf parsley, packed
  • 1/4 cup grated parmesan cheese
  • 1/2 cup olive oil
  • 1/4 cup pine nuts or walnuts
  • 2 garlic cloves, minced
  • salt and cracked pepper to taste

Directions:

Place ingredients in a food processor. Blend until pesto forms a thick, smooth paste. Store in fridge up to a week or freeze for a few months.

Tips:

  1. I do this with lots of different herb blends
  2. Cheese doesn’t always freeze well, so I typically leave it out and add it during cooking process later if I want it
  3. If you freeze it in zip lock bags (flat), then it’s very easy to break off pieces (however much you want-a little or a lot) for whatever you are making
Posted on

One Pan Creamy Gnocchi with Sausage

INGREDIENTS 

  • 16 ounces Italian sausage
  • 1/2 small onion chopped finely
  • 4 cloves garlic minced
  • 1/3 cup chicken broth
  • 1 (14 fluid ounce) can diced tomatoes with juices (we used crushed tomatoes)
  • 1 cup heavy/whipping cream (we used milk and it worked great)
  • 1 pound uncooked potato gnocchi
  • 1/2 cup freshly grated parmesan cheese
  • Handful fresh basil torn (we used dried basil and parsley, about 1 TBS each)
  • Salt & pepper to taste

INSTRUCTIONS 

  • Sauté the sausage and onion in a skillet over medium-high heat for 7-10 minutes, or until the sausage and onions are lightly browned.
  • Add the garlic to the pan and sauté for about 30 seconds.
  • Add the chicken broth and let it cook for about a minute.
  • Stir in the diced tomatoes, cream, and gnocchi. Once the sauce starts to bubble again, cover the pan and reduce the heat to medium. Cook for 5 minutes. 
  • Uncover the pan, give it a good stir, and let it cook for another few minutes, or until the gnocchi has cooked through and is nice and soft and the sauce has thickened to your liking.
  • Stir in the parmesan cheese, basil, and salt & pepper, to taste. Serve immediately. 

We cooked the gnocchi separately and put both pots on the table.

Posted on

Pizza Sauce

  • 2 Tbs extra-virgin olive oil
  • 1 Tbs minced fresh garlic
  • 1/4 cup finely chopped onion
  • 1 cup tomato sauce
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbs tomato paste

In a medium saucepan, saute garlic and onions in olive oil until tender. Add seasonings and continue cooking a few more minutes. Stir in tomato sauce, then tomato paste. Simmer on low for about 10 minutes.

Posted on

Hometown Buffet Enchilada Sauce

  • 2 1/2 cups hot water
  • 1/8 cup chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic salt
  • 1/8 cup butter
  • 1/4 cup tomato paste
  • 1/4 cup flour

Mix all but the butter and flour on stove to boiling. Melt butter in microwave and add flour. Add to boiling sauce. Stir until smooth.

This sauce is really good, but spicier than the Casa Melinda Sauce we usually use

Posted on

Spaghetti Sauce

Brown:

  • 1 lb. ground beef
  • 1 small onion, chopped
  • 1 clove garlic, minced (optional)

Add:

  • 1 teaspoon oregano
  • 1 teaspoon sweet basil
  • 1 teaspoon garlic salt (if no garlic)
  • 1/2 teaspoon pepper
  • 2 Tablespoons parsley
  • 1 Tablespoon brown sugar

Add:

  • 4 16 oz cans tomato sauce

Simmer 30 minutes

Posted on

Spaghetti Sauce

Brown 1/2  lb ground beef (for Spaghetti sauce only)

 

2 – 8 oz cans tomato sauce

1/2  tsp. each   Oregano

Basil

Garlic Salt or 1 clove garlic

1/4 tsp. pepper

1 TBS parsley

1 TBS brown sugar

 

Add everything together and simmer for at least a few minutes.