Marinara Sauce

Few things can beat a plate of warm spaghetti and sauce. Now, while I'm not Italian, I'm from New York so I'm used to the old-fashioned, authentic, Italian sauce over pasta or on pizza. Over the years I've learned from my Italian friends how their Nana's and aunt's cook up this signature sauce. Contrary to popular belief, anyone can cook authentic marinara sauce in their own kitchen - there's no secret ingredients. I recently read Julia Moskins's New York Times article Marinara Worth Mastering (totally worth your 360 seconds to read! Check it out here) and learned lots. The main myth-busters were: marinara sauce requires few ingredients, it doesn't takes take hours of simmering, garlic is a big part while onions aren't, canned tomatoes(San Marzano variety preferred) are fine to use, and finally use a skillet.

My sauce differs slightly from Lidia Bastianich's. Namely: honey, fennel, and onions. In my experience honey drastically improves tomato sauce simply because honey de-acidifies the acid in the  tomatoes making the sauce sweeter and less tart. I've kept onions because of the wonderful warm-earthy flavor that they add to just about anything. And fennel because it adds a spicy spiff to the sauce This Marinara sauce recipe isn't a mimic, it's the real thing. Try it for yourself!

3-4 Tablespoons Extra Virgin Olive oil
8 cloves Garlic, minced

32 oz. Whole Tomatoes, with liquid
1 whole Onion, Roughly chopped

3/4 teaspoon Celtic Sea Salt
1 generous Tablespoon Pure Honey
1/2 teaspoon Sicilian Italian Seasoning
!/4 teaspoon of each: Basil, Oregano, Savory, Red Chili Flakes, Sage
pinch Ground Fennel


Heat olive oil and garlic over medium-high heat until oil is warm and the garlic is golden brown.

Blend the onion and tomatoes into a smooth but not entirely creamy mixture and pour over the browned garlic and olive oil. Simmer uncovered 7-8 minutes till sauce turns a darker red complexion

Lastly, add spices and honey and simmer uncovered over medium high heat until sauce thickens and flavor intensifies - approximately 15-25 minutes.

Bean Enchiladas

I love ethnic cuisine! It is inherently full of flavor and life! The variety in ethnic food is diverse in-and-of itself, so you can eat Mexican, Chinese, or Indian every day but not have to eat the same dish! This is a large recipe; it makes two 9"x13" pans! In my family, we like to prepare large casseroles  2-3 times per week so that we don't have to cook dinner everyday. This is a great  time saving recipe. It is also very cost effective as only 10 tortillas, 1 pound of beans, and 1 pound of rice make 10 large Enchiladas for 2 pans!

Ingredients...

1 recipe Refried Beans 
1 recipe of True Spanish Rice
1 recipe of Cheesy Sauce (prepare without red pepper)
Enchilada sauce or salsa

Optional Veggies:
Jamican Jerk Tofu
Scrambled Tofu
Olives
Spinach
Peppers

1. In a large bowl, combine the beans and 2 cups of Cheesy sauce; set aside. Pour 1 cup of Enchilada Sauce or Salsa on the bottom of each baking dish.
2. Place about 1/2 cup bean mixture, 1/2 cup rice, and a hearty spoonful of Cheesy Sauce  down the center of each tortilla.  Roll up and place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Pour remaining sauce over top; pour remaining Cheesy sauce down the center and swirl with a fork to create a marbled melted appearance. Cover and bake at 350° for 20-25 minutes or until heated through. Yield: 6 servings.

Spanish Tomato Rice

1/4 cup        Extra Virgin Olive Oil

2 cups          Jasmine rice

4 tsp            Massel Chicken Boullion (Vegan)

1/2 t            Cumin

1 t               Garlic Salt

3                 Small Tomatoes

1/2               Green Pepper

1                 Small Onion

1 ¾ -2 cups Water

1-2 T           Tomato Paste

3-4 sprigs    Fresh Cilantro (optional)

Blend the fresh tomatoes, green pepper, onion, and water together. This can be chopped, pureed, or blended til smooth - it's up to your preference.

Heat oil in a large saucepan over medium heat. Add the rice and gently stir until rice begins to lightly brown. Add the cumin and garlic salt and stir the rice till it looks golden. 

Add the processed veggies, chicken boullion, tomato paste, and cilantro and turn the heat up to medium high. Bring the mix to a boil then turn the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes. Remove from heat for 5-10 minutes before serving.

Disfrútala !!

Chicken Season Rice

Measure       Ingredient

2 3/4 cups    Water

2 cups         Jasmine Rice

1/2 Tbsp.     Olive Oil

1 tsp.           Onion Powder

2 tsp.           Garlic Salt

3 tsp.           Chicken Flavor Powder ( I use Massel brand, it's vegan and the flavor resembles the flavor of chicken more than any other boullion/seasoning I've tried!)

Chili Oil to taste

Heat water and olive oil to a boil.. Stir in seasonings and rice. Simmer on medium low heat until most of the water has evaporated. Lastly, tun heat to low and steam till all the water has evaporated. Turn off heat and let the rice rest for 5-10 minutes before serving.

disfrútala!!

Arroz Rojo y Verde (vegan)

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