Apple "Pie" Cups

or all the comfort food, half the guilt, weekday dessert

First one thing, then another, and just when you think it's all past - boom!  Something else comes barreling in like a bull in a china shop.  We all have those times when it seems that your schedule, mind, and heart have just been overloaded for a bit too long - well, for me this has been one of those months. As you can see, in the glaring evidence in the side column, I have not been faithful in my writing over the past few weeks.  This does not mean, however, that I have ceased my experiments (though "take out" has become the dinner option more often than I would care to admit lately).  I have in fact made time to "play" with my food, sadly it has not been as enjoyable as usual because the benefit merely raises my emotions to near balance rather than the usual boost I get straight into happiness, but I pushed on all the same.  So when last night's concoction actually got me excited again I knew it was time to sit down and share it with the world (well, with the handful of people in it that may actually be reading this).

I wanted dessert. Not ice cream from the freezer or popcorn from a bag, but a real homemade dessert.  Add to that the fact that my early morning exercise routine has instilled the fear of fat into my daily food consumption and I was truly in a pickle, so to speak.  Now after several days passed of longing for cookies, pie, and frozen drinks I finally had inspiration - and came in the form of an aging bag of Gala apples on the kitchen counter.  They were just a touch soft so they had been cast aside for canning, which was hopefully in the near future, and since a fresh bag had taken their place for snacking they were the perfect canvas for my new dessert.  I didn't have time to make apple pie, or even apple crisp, since my energy was fading fast.  I knew I had to deconstruct it even more.  So out went the crust, along with the sweet pie filling, and hopefully at least a few dozen calories.  What I had left was this - apples and crumb topping.  I wasn't terribly confident, but that little voice in the back of my mind whispered hopefully "try it, this could work!"  And wouldn't you know, it was right!  These delicious little perfectly proportioned desserts brought all the comfort of dutch apple pie in a fraction of the time.  Now, I admit, I wasn't thinking this out while I was making it so some of the quantities may need to be adjusted for the ingredients.  But believe me, once I gobbled this up I made every effort to recall the information as precisely as possible.  So here we go:


6 Gala Apples
4 tbsp softened butter
6 tbsp flour
1/4 cup loosely packed brown sugar

Preheat the oven to 350 F


1. Cut the apples in half around the middle.  Use a melon baller to scoop out the seeds/core.  It's ok if it goes slightly through the bottom, just don't make a giant hole or all the delicious pie top goodness will escape while baking.

2.  In a medium sized bowl combine the butter, flour, and brown sugar.  It should look a bit crumbly but be even in texture throughout.  Don't fret about perfection, just get it all mixed in there.

3.  Line the apple halves up in a deep baking dish and top with equal amounts of the crumble mixture.  Place the baking dish in the oven carefully so that none of the topping goes overboard.  Bake for approximately 30 min or until the tops are sizzling, looking melted, and getting a touch of golden brown in color.

4.  Allow to cool for about 10 min, top with whipped cream or caramel sauce, and enjoy!  Store in the fridge and enjoy the leftovers at room temperature or heated a bit in the microwave.

One bite and I was happily transported back to the holidays and my mom's amazing dutch apple pie.  Not a substitute by any means, but certainly a delicious option for the rest of the year.  This is a fantastic weeknight dish to toss into the oven when serving dinner that will be ready just about when everyone's finishing up and looking around hopefully for dessert.  The leftovers also make a nice addition to lunches, a somewhat healthy way to indulge at work or at school just when you need that sort of escape.  I hope that you give this quick, easy dessert a try and find it as delicious as I do.  Enjoy!

Adventures in Vegetables: Spaghetti Squash Casserole

or how to play with your food the healthy way

Thanks to our local Farmer's Market the late Summer has yielded a series of experiments into the depths of the vegetable world that I had not yet dared to seek, the fresh produce has lured me away from the safety of green beans and broccoli and straight into the high stakes world of squash.  I first dabbled in zucchini to build up my strength, sauteed in a stir fry one day and then stuffed with a ricotta mix the next.  Feeling confident after a few different trial runs that I'd begun to like this once loathed vegetable, previously only acceptable in zucchini bread if - and only if - it came with chocolate chips, I began to look around for a close relative.  There I found Patty Pan.  An adorable, bright yellow squash that looked to be more for decoration than eating.  This turned out to be, however, even more delectable than the zucchini!  And it most certainly made an attractive little side or main dish stuffed and served up as it's own little bowl.  I considered this Summer Squash Success!

And then came the Spaghetti Squash.  The plain, long, heavy squash with no apparent character or visual inspiration.  I thought there must something I can do with this, but what?  Turns out there is not the plethora of recipes out there for it as there was for zucchini, and those that I did find seemed a bit daunting at first glance, so there it sat - next to the onions - day after day.  I came home from work each night, looked sadly at the squash, and then reached for the green beans or peppers or even zucchini sitting in the basket just a few inches away.  Finally the day came when I couldn't face it any longer, I had to do something - anything - with that squash.  So I cut it open, removed the seeds, and once again stared.  This could not be spaghetti squash - where were the strings?  It was just more of the same mundane color inside as out, and it certainly didn't look like pasta strands could be pulled out of it.  So I took a deep breath, chopped up te insides, and tossed it into a vegetable saute.  Not bad, not bad at all.  I was surprised to like the subtle flavor of the squash and the different texture alongside other vegetables.  But I was determined that I could do more with this, so another squash made it's way into my home and onto my kitchen counter.  Not long after, Spaghetti Squash Casserole was born.  I had intended to follow a generic squash recipe that I had found online, really I did, but when it came out of the oven a miracle had happened - the strings had appeared!  And not just the appearance of strings, but texture and color, that's where the recipe went South and I really had a chance to play with my food.  Here's what I did:

1 small spaghetti squash
2 tbsp butter
House spice blend
1 tbsp dried minced onion
1/2 tsp garlic powder
1/4 cup Panko bread crumbs
4 tbsp Italian bread crumbs
2 tbsp grated Parmesan cheese
Kosher salt

Preheat oven to 400 F

1. Place the squash on a large cutting board and carefully cut it in half lengthwise.  Put both halves of the squash cut side down in a deep baking pan and add enough water to come up about 1 inch on the sides so it has a nice little bath to soak in.  Cover with foil and bake for 45 minutes.

2. You'll know the squash is ready when it can be easily pierced through the skin with a fork, but don't push too hard there's no need for extra holes or reckless damage to the skins it will only make the next part harder.  Remove the squash from pan and allow to cool for 5-10 min on the cutting board.  Use a spoon to scoop out the seeds and discard, be careful not to pull out the flesh too much with it.  Now that the seeds are out of the way, take a fork and pull the "strands" of squash from the skin.  Once you get into the motion, you'll be able to hold the thin edges of the skin easily while maneuvering the fork around inside.

3. Put the strands of squash in a bowl and season with the spice blend, garlic, and dried onion.  Stir to incorporate, making sure the spices are spread out evenly.  Toss in the Parmesan cheese and stir again.  Add the butter first in the bottom of a small baking dish and then pour the squash over top.  

4.  Sprinkle the Panko crumbs and then Italian bread crumbs evenly over the dish.  Spray the top with a bit of olive oil or drizzle a little extra butter.  Before putting in the oven, use a fork to push some of the breadcrumbs into the squash with a gentle stabbing motion, this should create some ridges in the surface texture that will brown nicely.  Now place in the oven and broil until lightly golden on the peaks.  Remove and allow to set for a couple minutes before serving.

The picture does not do this justice.  I will work for a better image next time, unfortunately it was almost gone by the time I made it back to the kitchen to snap a picture.  It isn't the most colorful dish, that is true, but the flavor has surprising depth and the texture made an excellent compliment to the baked chicken tenders and potatoes that I served along with it.  Quite healthy and fun, not only to make but also to twirl around your fork while you eat, and it was so good that my husband made a face when I snuck the last spoonful into a container for my lunch today.  Who knew?  That long, plain, heavy squash blossomed into a light and flavorful side in less than an hour's time.  And now, sadly, I must go.  I hope that you enjoy this dish as much as we did last night, and I will this afternoon.  Take care, and remember - you're never too old to play with your food.  Enjoy!

Darling Sweet Potato Bites

or dessert with dinner anytime of the year..

Ok, so I'm a bit late on this entry, I know.  I feel appropriately ashamed and guilty.  But I have been trying to post a healthy recipe for baked "fried" chicken, for the past week, and could not seem to get the words flowing.  Then came my experiments in sweet potatoes and that's when everything changed.

Starting this process definitely took some motivation, I dislike sweet potatoes (more on principle then flavor, but still).  And by the end I had tweaked and mashed and seasoned and mixed until I found a combination that I really liked, albiet not really near any of the recipes I had drawn my inspiration from.  All those recipes tried to hold on to that seemingly essential savory side of the starch, but I am happy to say that I broke free of that grasp.  These aren't pretending to be healthy, but in all honesty they really aren't that bad for you either, they are just boldly saying
"I'm here, I'm dessert, and I am on your dinner plate."  So why not give them a chance to prove themselves?  After all they do make a good point, they are traditionally a side dish.


Now I know what you're thinking - those smelly things are just for the holidays, that's what Aunt what's-her-name makes every year, why would I ever want to make that?  Well I can tell you why, one word: marshmellows.  When else do you get to eat marshmellows for dinner?  Admittedly this falls a little more on the dessert end of the meal spectrum, but toss in a veggie or two and you can allow it on the plate with your main dish.  Give it a shot and maybe you'll discover a new found love for this forgotten starch just as I did.

Here's what you'll need:
4 medium sized sweet potatoes
1/2 cup mini marshmellows
1/2 cup brown sugar
1/4 tsp almond extract
1/3 tsp cinnamon
Nutmeg - just a dash
2 tbsp melted butter
2 egg whites
1/4 cup water
1/3 cup Panko crumbs

Prep work - I'm usually a big fan of instant gratification, but in this case it truly helps to get started a bit in advance.  The day before, while you're making dinner or popcorn or whatnot, toss the sweet potatoes in the oven on 350 F and bake until they are easily pierced with a fork.  Take them out and once they cool a bit let them rest in the refridgerator overnight, they need a little time to cool off (and let's be honest, don't we all sometimes?).

Now we're cooking - preheat oven to 400 F

1. Peel and mash the cold sweet potatoes, this is a great time to focus on any of that stress weighing down on you - just pound all that tension into the potatoes (they're tough, they can take it).  To make them a bit more smooth, first combine the melted butter and almond extract then mash the liquid into the potato mixture. 

2. Add 1/4 cup of brown sugar along with the cinnamon and nutmeg to the potatoes and stir until incorporated throughout, pockets of spice never do anyone any good.  Once it's looking pretty consistent stir in the mini marshmellows, adjust the amount as needed to ensure that there will be at least 1-2 per potato ball, and don't forget a few to munch on (you have to make sure they're still good don't you?).

3. Use a fork to mix the egg whites and water in a deep dish.  Set up a "breading station" with the bowl of potatoes, the bowl of egg whites/water, a container with the remaining brown sugar combined with the Panko bread crumbs, and a greased cookie sheet.

4. Roll balls of the potatoes about 2 inches in diameter, taking care to make sure that there are marshmellows enclosed in each, and procede to the "breading station."  A couple at a time take them down te line: a quick bath in the egg mixture, a playful roll in the dry mix until covered, then lined up on the cookie sheet.  Once all have been through the routine, spray the tops with spray butter or oil spray so they will crisp up nicely.  Escort them into the oven and allow them to bake for 15-20 minutes.

5.  Now the hard part - once they are becoming golden on top take them out of the oven, set them aside, and just walk away.  Don't look back, it will only make it harder.  Leave them there, on their own, for about 20 minutes.  They need time to settle down.

When, and only when, they are no longer hot to the touch can you bring them to the plate.  Feel free to serve with a little dusted brown sugar or drizzled melted butter on top, but personally I like just picking them up as is and enjoying.

So there you have it - the sweet potato recipe that finally won me over.  Who knows?  Maybe there's a whole world of sweet potato-y goodness out there just waiting for me to dive in..  I'm guessing not, but at least this was able to get the noble starch's "foot in the door" to my kitchen, and we all have to start somewhere don't we?  Now back to paperwork, meetings, workouts, family, and more.  I hope you enjoyed today's adventure and that you find these delightful little bites as delicious as I did!

Little Bits of Heaven Shortbread Muffins

or satisfying your sweet tooth on a non-existent budget

So much savory so little time, but life isn't all about the main course (no matter how delicious it may be).  Sometimes you just need dessert.  It's a simple undisputed truth, no matter your age or diet plan, at some point you just want something sweet.  Now before you shut me down and go in search of a "healthy" alternative to these delicious little treats consider this: will that option truly satisfy the craving for sweetness or bring that moment of comfort you are longing for that is reminiscent of childhood joy?  Think of the negative effects all that unresolved stress will have on your body.  And, if that isn't enough, just keep in mind - one little, bitty cookie muffin may well be worth the relief.  Besides, with only four little ingredients the risk falls more on your tastebuds than you pocketbook so why not give it a try?

For me shortbread is an amazingly fond memory of my childhood.  I remember happily sitting on the kitchen counter swinging my legs and singing "momma's little baby loves shortenin', shortenin', momma's little baby loves shortenin' bread" while my mom baked (it's a good thing it was a short recipe, or I very well may have driven her insane).  I couldn't help it, even then I knew the joys that resulted when butter, flour, and sugar all came to the party.  It was a delightful treat when the smells filled the kitchen and that first slice was cut from the pan.  For quite some time it seemed that my mom's famed shortbread recipe had vanished and I was stranded, forced to concoct my own.  Now, not wanting to compete with the comfort food of my childhood, I decided to try my hand at shortbread "cookies."  Not always the most successful, it was a very fussy concoction.  But I kept trying and one day I made some modifications to my most successful shortbread cookie recipe that resulted in the creation of shortbread muffins.  Reminicent of the rich dessert I loved but surprisingly light and fluffy!  Who knew shortbread could puff up like that?  

3 1/2 cups flour

3/4 cup sugar

2 cups butter, softened

1/2 tsp vanilla

 

Preheat oven to 350 degrees

First thing's first - before we start I must stress one thing, it's about the butter, it really must be softened.  You don't want it melted into a puddle in a dish but it does need to be soft all the way through in order to get the full fluffed effect we are going for, if you can't wait for it to soften just be warned that they may come out a bit more dense like traditional shortbread.  Now that we have that out of the way -

1. Using a hand mixer, blend softened butter and sugar until fluffy (should only take a couple seconds if soft).  Add vanilla and continue to blend.

2. Slowly add in the flour and blend until well mixed, should be a clumpy but mixed all the way through.

3. Grease muffin cups, mini sized work best but the regular size will work with a bit longer cook time.  Using a tablespoon, scoop out a spoonful of the mixture and compress in the palm of your hand to form a small ball shape.  Be careful not to overwork the cookie dough, if you do it will come out more dense.  Drop one ball of dough into each muffin cup, there's no need to shape any further as the cooking will help it take form.

4. Bake for approximately 12 min for small muffins and 16-18 min for regular muffins.  The shortbread should be getting golden around the corners and the center should rise a bit when done.  Pull out and allow to cool slightly on a cookie rack before removing.

There's no need to rush now, just take your time, go and get yourself a small plate.  Place a single shortbread muffin in the center of the plate, sit down, and enjoy that first bite - that rich buttery goodness, still warm in the center from baking but cool to touch on the outside - and let your mind wander past all that stress from work, all those frustrations with family, and on to that place of happiness we knew best as children. Enjoy the moment.  Just remember to take care to ease yourself back into reality before that peaceful feeling is shattered by the dog barking, kids sceaming, or traffic moving noisily outside your door.  But don't let go of that feeling, that comfort, that you felt in that first delicious bite.  I hope your day is as delicious as mine.  Enjoy!

Puttin' the Pressure on Pork Ribs

or quick flavor infused ribs for the time challenged cook.

I love ribs.  Beef, pork, bone-in, bone-out, country style, baby back, you name it - I love it!  And, true to most rib-snob forms, I will insist on grilled or smoked ribs whenever possible.  Unfortunately sometimes that just isn't possible, well quite frankly most nights that's not possible, but you shouldn't let that stand in the way of a delicious rib dinner mid-week.  Instead I offer you this: pressure cooked, BBQ flavor infused, pork ribs.  I know, I know, it isn't your tried and true cook for endless hours recipe, but this you can make just about any day of the week and for me that's a huge plus.  If you're still feeling finicky just toss them on the grill for some searing with extra sauce when you're done.  Are we all happy now?  Ok, let's move on.  Here's how it's done:

5 pounds* bone-in country-style pork ribs, cut singly

1 tsp paprika

2 tbsp canola oil

2 cup water

3 tablespoons ketchup

1-2 shots whiskey

1 tsp Worcestershire sauce
2 tbsp brown sugar

1 tsp minced garlic

2 tbsp Dried minced onion

Smoked salt, pepper

6-8 very small golden potatoes

* This can be done with any number of ribs that will fit in your pressure cooker.  The key is to have enough sauce to cover the tops and enough head space for the pressure to build (your pressure cooker instructions usually define this if it isn't marked on the pot).

 What to do, what to do... oh, right, here we go:

1. Heat the oil in the bottom of the slow cooker pot while prepping the ribs.  For the ribs - on one side season with the smoked sea salt and press in firmly.  Now I'm not huge on all the fancy salt variations but the smokiness of this type is well worth the trip to a spice shop or specialty grocer once a year, it gives that rich smoky undertone that they get from cooking on the grill whether you're indoors or out.  But if you don't have this on hand or don't want to make the trip you can substitute smoked paprika for the standard kind and kosher salt for the smoked salt and that should help.  On the other side season with paprika and pepper and press in.  If you like additional garlic flavor, add some garlic powder to one of the sides when prepping.

2. Now that those seasonings are pressed firmly into the ribs add them to the oil in the pot.  Toss in the onion and garlic to sizzle.  Allow the ribs to brown on each side before flipping.  You may need to add a little extra oil while doing this if they start to stick.  If the ribs don't fit in the bottom of the pot, no worries, just work in a couple batches, it won't take long.

3. Smell all that flavorful goodness...  While they are browning mix together the sauce base.  Start with 1 cup of water and stir in the ketchup, Worcestershire sauce, brown sugar, and whiskey until smooth.  You may need to pull out a whisk for this, an excellent opportunity to release some stress by taking out any lingering frustrations on that lumpy sauce (you'll be amazed how quickly it becomes smooth when your stress level is particularly high).  Once it is ready, and you are feeling a bit more relaxed, pour it over the ribs.

4.  Nestle the potatoes in among the ribs and add enough water to cover the meat without going over the fill line.  Secure the top according to your pressure cooker guidelines and heat to high pressure.  Maintain pressure for about 20 min then turn off heat and let set for about 10 min.  Once that time has passed release the pressure slowly.  Stir well before serving.

These ribs practically fall off of the bone, a gentle tug is all it needs to release, and with the potatoes this makes a great one-pot meal.  Just think of how productive you can, or can not, be while it's cooking.  It's almost like dinner is saying "sit back, relax, I got this handled" and who would want to argue with dinner?  Certainly not I.  Now if you happen to find yourself wanting just a little more flavor simply toss the ribs on the grill, or in a cast iron skillet, with a light coating of your favorite BBQ sauce.  That extra searing may just push them over the top but that's a risk I would be willing to take, and you should be too, all in the name of ribs.  Glorious, smoky, tender, delicious ribs.  Enjoy!

Italian Mini Meatloaves

or comfort food come healthy, meatloaves even your kids will love

Ground beef or turkey is such a versatile ingredient that I am constantly trying to find new recipes or new ways to put a twist on more traditional ones - I can't go rogue all the time or people will never venture to try the recipes on their own.  So, after several weeks of more riske ideas, today I bring to you a peace offering - a simple twist on a home style classic - meatloaf.  While I ran in fear of this dish as a child, I have since found that it can not only be made in many different and delicious variations but it can also be made to be fun.  My two favorite recipes are Italian and BBQ mini meatloaves.  Today we're going Italian.

First - the healthier side (eluded to in the subtitle above).  In place of red meat, I like to use a low fat ground turkey with reduced fat cheeses.  Another benefit is the preset size of each loaf, making it easier at mealtime to stick to the right portions/ratios.  Also, making a lighter version of this comfort classic can help prevent that heavy, weighed down feeling that often slides in stealthily post-dinner (and nobody want that).  Definitely a bonus.  Ok enough of that health food talk, on to my second point - meatloaf can be fun!  Crazy, I know, but it's true.  As I was a meatloaf phobic child myself I can relate to those that shy away from such nondescript dishes, so let's just toss that word out and replace it with "muffins."  Sound a bit more pleasant?  I thought so.  Now lets take a winding trip down memory lane, with a few creative touches added to the landscape.


1 lb ground turkey
1 egg
2 tbsp low fat ricotta cheese
1/3 cup Italian breadcrumbs
1/4 cup Panko breadcrumbs
1/4 cup Reduced Fat Parmesan Romano cheese
House spice blend
1 tbsp Dried minced onion
1/2 tsp Garlic powder
1/4 tsp Basil
1/4 tsp Parsely
1/4 tsp Kosher salt

1. Dump all ingredients except a palmful of the Panko into a large bowl.  Roll up your sleeves and remove any jewelry on your hands and wrists, this is gonna get messy.  Now dig in!  Using your hands to mash together the ingredients, folding and pressing, squeezing and turning, punching if necessary, until it is blended throughout.  Take a deep breathe and relax as all that stress you didn't realize you had is released from your body. 

2. Use non-stick spray on two 6 muffin baking pans (silicone works best, it's much easier to remove). Shape balls of the turkey mixture into evenly sized "muffins" and place in pan. If they are resisting formation just add some extra breadcrumbs to the mixture, but don't force it dry - the moistness is one of the best parts!

Optional step: To make this a more decadent treat we'll add a bit of Brie.  Use your finger to make a small indent about halfway deep in each "muffin" and press in a 1/2" cube of brie, cover with ground turkey from sides to seal securely.  Now that the "treasure" is in place, we can continue..

3. Dust tops of the muffins with the remaining Panko Crumbs and bake at 450 degrees for 15-20 min. or until internal temperature reaches 165 degrees.  Let them cool for a couple minutes before releasing from the pans.  If using silicone they will just pop out, otherwise slide a small fork gently down the side (so as not to damage the delicate package) and lift from the bottom. 

And there they are - little savory muffin delights.  Whether you opted for the Brie or not tis is still a nice way to dress up a classic weekday meal.  For an easy throw together dinner you can prep these ahead of time and store them in the fridge under plastic wrap, then all you need to do is toss them in the oven when you get home!  This is an quick and simple dinner that makes both me and my hubby happy, while being healthy at the same time. The fun shape and hidden "treasure" makes this more fun for kids at any age.  Serves great with baked potatoes or salad, and of course a side of galic bread.  Personally I like to make extra, the moistness from the ricotta results in them reheating very well for lunches.  Well, I must run off now.  I hope you take this little twist on a home stye classic into your kitchen for a spin, it's always a hit in mine.  Enjoy!

Stress Prevention Sicilian Tomato Sauce

or It's Home Canning and I Helped!  An instant homemade meal.

Now, before you go running off at the thought of canning your own food let me lay it out for you.  This isn't your grandmother's canning.  Now I'm sure what she did was great, and the hard hours she put into it made it delicious, but much of that has gone by the wayside.  There are many tools that make it easy for you to preserve jars of delicious foods with only a few extra tools and your stock pot.  So never fear, modern home canning* is here!

Ok, I admit it, I am biased.  I love canning.  I only began canning on my own over the past year and it is already a mild obsession.  This recipe was one I created when I first started canning last Fall to make gift baskets for the holidays but my husband loved it so much that I soon had to make more.  To be honest, it was surprising how nice it was to be able able to pour out the slow simmered, homemade sauce over pasta and have such a delicious meal in the same time it takes to make a box of macaroni and cheese.  It does take some time to lovingly cook all those flavors into the sauce but just think of how many meals you'll have at your fingertips in the cupboard and it will all seem worth it again.  It took some adjusting, but I made a close replica of my Sicilian grandmother's spaghetti sauce base that is hot water bath canning safe.  And really, who doesn't want easy access to the grandmother's comfort foods?  Let the idea marinate as you read on, and maybe - just maybe - you'll find your inner strength to give it a try.

Beef bullion granules – 4 tbsp
Tomatoes - 1 can crushed or 28 oz fresh boiled and crushed
Diced tomatoes – 1 can, with basil & oregano, or 12 oz fresh diced and spiced
Onion – 1 large, minced
Garlic – 3 tsp fresh minced garlic
Seasoning salt
Parsley, Oregano, and Basil - 1-2 tsp each, dried
Garlic powder – 2 tsp
Tomato paste – 1 can, 12 oz
Wine – red, ½ a cup (perhaps an extra glass for the cook)
Parmesan cheese – ¼ cup, to taste

1. Get a big pot and sauté garlic and onions with some seasoning salt.  As they start to sizzle and brown soak in those savory aromas.  Once the onions begin to turn translucent it is time to move on.

2. Stir in the crushed and diced tomatoes until well blended. Bring to a simmer.

3. Now it is time to add the tomato paste, 2 cups of water, and wine. Stir until the tomato paste is incorporated in the sauce and the aroma of the red wine mixes almost seamlessly into that of the tomatoes and garlic.  Keep the pot at a simmer and add the beef bullion granules, stir until completely dissolved and start to cook down.

4. Mix in the remaining spices, adding additional amounts to taste. If you love garlic as much as I do use a more generous amount of garlic powder.

5. Bring to a boil and simmer, stirring whenever you happen to be in the kitchen to prevent neglect induced bottom burning. Remember to add water as needed, and season with salt and pepper. Keep cooking down and attending to the sauce lovingly generally for about 2 hours or so.

6. Taste throughout and add more herbs or salt and pepper as needed. Separate out any that will not be canned and during the last 30 min add Parmesan cheese, stirring well. Heat all the way through.

7. If canning, prepare jars and lids according to guidelines below and complete while sauce is hot.

You did it!  Your first canning experiment is now complete, and believe me it will be worth it.  After a long stressful day at work, chasing kids around, fixing other people's problems, or just about anything else that gets under your skin, just crack open a jar, boild some noodles, and enjoy!  I love to use this in my slow cooker lasagna recipe (coming soon to a blog near you) and also adding some browned ground beef or crumbled Italian sausage for a quick meat sauce.  If you are having guests or just want to dress it up a bit, toss it wiith pasta after adding the ground meat and then throw in the oven topped with mozzerella for a quick baked dish that will taste like it took hours to make.  And of course, you can't forget the garlic bread.  With so many options, and a great back up supply, this can be a perfect go to dish for instant stress relief, but maybe that's just the Italian me.  Either way, I hope you enjoy!

Canning tomato sauce:
1.) Prepare boiling water canner or stock pot. Heat jars and lids separately in simmering water until ready for use. Do not boil. Set bands aside.
2.) Ladle the hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles with a non-metal utensil if needed by sliding it gently down the side. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
4.) Place the filled jars in a boiling water canner or stock pot for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.


* You have to be careful to use tried and true recipe ingredients for hot water canning or it may go bad (some ingredients can only be pressure canned, a bit more expensive process).   As long as you stick to safe ingredient combinations, the options are endless!  So let loose and let those creative juices flow; just keep in mind a touch of restraint to keep from crossing over into forbidden ingredient land.