I remembered this recipe recently that I had from my poor college days. It was cheap and fairly fast but mostly good and nutritious way to eat my noodles. Depending on what spices I put it in, it could be a zesty pizza sauce or a tomato base for various pasta dishes. This one is so simple. Only tools needed are a pot and if you like, an emersion blender (though I didn’t have this when I was in college). When you don’t start with a pre made tomato sauce, it’s a little surprising how much salt is required.
1 Tbsp olive oil
5 ripe roma tomatoes
1 large onion
5 cloves garlic
salt and pepper to taste
Optional: Cream, chili powder
Chop all your vegetables. If you’re using an emersion blender then you don’t need to chop finely. Pour some olive oil in a pot before adding vegetables on medium heat. Stir periodically to ensure even cooking. Once the onions are tender and translucent, I blend. Add Italian seasoning and salt and pepper to taste, it may take a little more salt but you’re starting with an unsalted base unlike pre made sauces in jars. I will admit, it won’t be a pretty red color but it’s a fresh and light sauce. For a little zestier flavor, you can add a little chili powder, it gives a milder heat without being over powering. A little goes a long way. Also, if you want to make it creamy, I add 2 Tbsp of cream right before you serve since cream has a tendency to burn.
If you want your sauce to be more tomato-y and red like traditional sauce double the tomatoes. I like the flavor of this one more than wanting that pretty red color.
If you want to be Super Healthy! I make this with spaghetti squash with some mushrooms and broccoli. Happy Cooking!
1 lb thin sliced beef (I use pre sliced shabu shabu)
1 medium onion (diced)
1 pack mushrooms (dice if serving those with sensory troubles, otherwise slice)
1 green bell pepper (optional)
Provolone cheese slices (or cheese whiz if you prefer that method. I often use mozzarella)
1 cup water
1 Tbsp vinegar
1/2 Tbsp sugar
1 Tbsp garlic powder
1/2 Tbsp onion powder
1 Tbsp salt
2 Tbsp Worcestershire sauce
Combine marinade ingredients. Add beef and massage in. Allow to marinate for atleast one hour. But the longer the better
Dice onions and mushrooms (bell pepper if you choose) Cook until tender. Do in batches if you need to avoid overcrowding your pan. Make sure you season with salt while it cooks. (Beef cooks quicker than veggies so cook ahead and set aside)
Cook beef on medium heat. When half way done, add some onions and mushrooms to cook together
While cooking you meat, toast buns in the oven. Melt cheese over your buns once you’ve reached desired toasty-ness.
Remove buns and top with your Philly cheesesteak and serve!
Not spicy gingerbread for those looking for a milder flavor. This recipe is no less flavorful, just more gentle on ginger.
26 Tbsp butter
2 cups brown sugar
1/3 cup light syrup
2.5 Tbsp molasses
6 cups AP flour
1 tsp ginger
2 tsp cinnamon
1 Tbsp baking soda
375 for 7 minutes (crisp cookies) then 4 minutes returned to oven
5 minutes (soft cookies)
Note: if you don’t have molasses, just increase your amount of syrup. However, I think it’s the key to the most delicious cookies.
Combine dry ingredients in a large bowl
Melt butter, syrup and sugar in a pot.
When melted together, add to dry ingredients and mix.
Turn onto counter and knead together (doesn’t take long to combine together)
Separate into workable sizes of dough and set aside and cover with plastic in a bowl.
Dough will be greasy. Roll out into no larger than 1/4 inch thickness. Stamp out with cookie cutters
Combine excess dough and roll out again.
Bake to desired softness. For soft cookies 4-5 minutes. For crisp cookies, 7 minutes and then remove from the oven and restamp cookies or trim edges of making gingerbread house. Return to oven for four more minutes. If adding candy for glass windows add at this time for the candy to melt in the oven.