Amazing Red Sauce

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Pasta with red sauce is an iconic kid meal.  It is also comfort food for many adults.  Did you ever notice how comfort food is often kid food too?  Did you know that some red sauce is called gravy?  That one was new to me!  For me gravy is for potatoes and stuffing!  {oops, I started to ramble . . . }

I make several red sauces depending on what I have in the house and what is in season.  Typically, I buy organic red sauce and add onions, garlic, and peppers.  But often I put a combination of  leeks, mushrooms, celery, spinach, kale and carrots . . . clearly I use what I have on hand.

My family loves meatballs!  So occasionally I will make meatballs to go with the red sauce.  I cook them separately so the red sauce will still be vegan but my meat eaters can have the meatballs.  Another favorite is sausage ravioli or chicken tortellini.   

[yumprint-recipe id=’5′]This is a great basic recipe.  I have found a organic red sauce that is the same price as non-organic.  SCORE.  Why organic?  Check out the Fun Food Fact Friday on the dirty dozen and the clean green food lists to find out how I decide what to buy organic.  

This recipe is doubled so that I can freeze one batch–I love the idea of cooking once and having 2 meals!

Want to watch a red sauce video?  I made this video to show you just how simple and FAST it is to make a great red sauce with loads of veggies!

Be Blessed.

L.O.V.E.,

Renee

 

Cinnamon Gnocchi

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I had my first baby in the early evening–and I was so excited that I stayed up all night looking at him–with the Food Channel muted.  I thought about all the wonderful homemade foods and after school treats that I would make for my little guy.  Little did I know he would nurse forever and be homeschooled . . . so my baby food exploration and after school snacks were put on hold for a very long time.  I love to cook creatively.  What I didn’t realize that night I turned into a Mom it would be several years before I would be appreciated (by my kids) for my creativity in the kitchen!

This however is one recipe that my kids love.  I always have butter, sugar, cinnamon and gnocchi (or in a pinch I’ll use pasta).

boil gnochhi

boil gnocchi

butter and cinnamon sugar

butter and cinnamon sugar

melt the butter

melt the butter

add cinnamon sugar

add cinnamon sugar

keep stirring so the sugar doesn't burn

keep stirring so the sugar doesn’t burn

add gnocchi

add gnocchi

 

mix it all up

mix it all up

this is so good!

this is so good!

 

 

[recipe]

Cook gnocchi according to the package–I buy frozen or make my own–it only takes a few minutes in boiling water.

Melt 1/2 stick of butter, 1/8 cup sugar and cinnamon until the sugar is dissolved–but not too hot or the sugar will burn!

Toss cinnamon sauce with gnocchi.

I serve this with a fruit salad or a green salad that has oranges or cranberries.

 

[/recipe]

Be Blessed as you prepare meals for your family.

Linking up with the Ultimate Recipe Swap, Show and Share, Thriving Thursdays, Thrive at Home, a pinch of joy, Inspire me Monday, home and heart

Potato Knish (ultimate recipe swap)

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When we lived in Ann Arbor, Michigan I went to Zingerman’s Bakery several times a week.  A quick stop on the way to the co-op, a bike ride away or the perfect place to end up after a run.  The “Bakehouse” had cooking classes–for food that Zingerman’s made famous and things that the chefs loved.

My husband began buying me classes for my birthday and Christmas–a little self-serving . . . I didn’t care because I loved being in a “real” kitchen again.  This recipe is one that I was introduced to in one of my classes.

IMG_2096

This recipe appeals to my Polish roots, my love of make ahead meals and using leftovers.

 

[recipe]

This recipe calls for 4 cups of mashed potatoes.

Dough:

  • 1 cup of mashed potato
  • 1/4 cup oil
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 1/2 cups flour
  • 2 Tbsp. water
  • 1 egg

Filling:

  • 3 cups of mashed potatoes
  • 1/4 cup oil
  • salt and pepper to taste
  • 1 cup caramelized onions

For the dough, mix mashed potato, oil, and water until smooth.  In a separate bowl mix salt, baking powder, and flour until blended.  Combine both together.  Make a well in the mixture, add the beaten egg and water–and knead for 6 minutes.  Wrap the dough in plastic and let it rest for 15 minutes.

For the filling, mix everything together.

Unwrap the dough, on a lightly floured surface roll the dough into a 8 x 14 rectangle.  Place the filling evenly along the long side of the rectangle.  Roll the dough over the filling making sure the dough overlaps.  Cut the dough into 2 inch slices.  Remove a slice and pinch the bottom of the dough and place pinched side down on a baking sheet.

Bake at 425 for 20 minutes or until golden brown.

[/recipe]

 

I make the knish in the morning for dinner or a day ahead of time.  They are great served hot but the kids love them room temperature.   I serve them with sour cream and sometimes fresh blueberries with a side of apple sauce.

Vegan option:  sub out the egg–use a touch more oil or just leave it out all together.  

I’m linking up with the Ultimate Recipe Swap.