The Basics of a Great Sauce…and Gravy

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Growing up with the Italian side of my family, knowing how to make a gravy is key.

Yes, gravy, which is a tomato-based sauce with a veritable cornucopia of meat and seasonings in it cooked over an entire day. And if you don’t think there’s a difference between sauce and gravy, you are sorely mistaken! Sauce has no meat in it, gravy does and various kinds, I might add. Trust me on this, cooking gravy is a process that changes the texture and flavor in the most delicious of ways. (You also don’t want my family to argue with you on the sauce v. gravy debate….really, you will not win.)

I also realize most of us associate gravy as being brown in color and used for such things as roasts and mashed potatoes. Really, don’t argue with an Italian who calls their sauce gravy. Just accept that this is truth and you’ll be fine. You can debate with someone who isn’t Italian. :::haha:::

But we’re getting off track here….today is sauce (because there’s no meat in it) and how to make the most basic of sauces.

Last night, Matt and I decided to make grilled shrimp with pasta…and wanted a nice red sauce, but had no pre-made jars of sauce to use. (I know, sacrilege, but we both work so sometimes a jar is a nice convenience when we don’t have the time to dedicate to making a full-fledged sauce.) But no matter, we had a can of tomato sauce, seasonings, and a little ingenuity. It’s not like we haven’t made a quick sauce before. And with seafood, we were able to get a little creative with at least one or two of the ingredients.

Every family has their own way of making their sauce, so I’m happy to say that this is ours. I stand by this version time and time again, and I hope you will too….or at least make your own variation. The true foundation of a great sauce or gravy are the ingredients you put into it…one of them must be love.

Enjoy!

~ Jenny V

P.S. – On a side note, seafood does not count as meat….this is still a sauce!

Jenn’s “Not Your Average” Sauce

28 oz. can tomato sauce

2-3 tablespoons Olive Oil (just a little bit)

3 Garlic Cloves, minced

1/2 Onion, diced

2 tablespoons Italian Seasoning

1 teaspoon Salt

1 teaspoon Pepper

1/2 teaspoon Crushed Red Pepper (don’t need it, but this is my basic sauce and spice is nice)

1 tablespoon Basil (extra is always better)

1 teaspoon Sugar (oh yes, I’m not kidding–you need this one to make the salt flavor pop out more)

1 bay leaf (optional item, but definitely creates great flavor when added–just be sure to

1 can clam juice (this is optional, but if you are making seafood with your pasta, then you really can’t go wrong here)

Directions:

1) In cast-iron pot (or large pot) over medium-high heat, add in olive oil, allow to warm 1-2 minutes, then add in minced garlic and onion. Stir 2-3 minutes and allow aromatics to come out.

2) Add in remaining ingredients, bring up to a slight boil, then lower to simmer and cover with a splatter guard. Cook on medium-low for 15-20 minutes, stirring occasionally. Serve with pasta (or whatever you like).

“Squash”ing Gluten (in a delicious way)

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Matt and I always love being presented with cooking challenges, one of which being how we can make some of our favorite dishes gluten-free. (Between the both of us, there are at least half a dozen people–friends and family–that have severe allergies and/or aversions to eating gluten!) So, this is a post for our favorite celiacs.

In the past year, I have urged Matt to try more vegetables than I am sure he has ever tried in his life. It became a game of sorts, going to the supermarket, picking up a random item in the produce aisle, and finding a way to incorporate said item into a meal. Brussel sprouts, rutabaga, parsnip, red cabbage, acorn squash, etc….trying each new item has brought us fun meals with tasty results. And one of my favorites? Butternut squash!

Initially when we tried butternut squash, I had purchased a frozen bag of already pureed squash for dinner. It was quite delicious (and a cool alternative to mashed potatoes.) But a fresh squash? Now that’s a horse of a different color! First off, the peeling took forever….and may have caused some colorful expletives to fly out of my mouth. But once it was done, then came the cutting into cubes and removing all seeds. If you’re looking for a good workout for your arms, then this is it.

And from all of that hard labor came the best butternut squash soup that I have ever had! Now, for the gluten-free trick : while Matt and I used a roux (flour and butter) to thicken up the soup a little (because it was watery without that roux), we found that adding a potato yielded the same effect. Just add that potato in with your squash, cubed of course, and the starch creates a natural thickener. Also, make sure your stock is gluten-free! (This is where I would suggest checking out my homemade stock posts….because most cans of broth do come with gluten in them if you’re not careful. Labels are important. Trust me on this…it’s the difference between my brother-in-law’s wife being able to eat the soup we tried so hard to make gluten-free for her, but didn’t even think about the chicken broth having gluten in it.)

From time to time, we try to be as conscious as possible about other’s dietary needs…and still make a delicious meal!

So for all of you that are gluten-free (and those who just want to try a delicious soup)….

Enjoy!

~ Jenny V

Jenn’s Gluten-Free Butternut Squash Soup

1 2-3 lb. butternut squash, peeled & seeded

2 tablespoons unsalted butter

1 medium onion, diced

6 cups chicken stock

1 small potato, peeled and cubed

Nutmeg

Salt & Pepper

Directions:

1) Cut squash and potato into 1-inch cubes, set aside.

2) In large pot, melt butter. Add onion and cook until translucent, about 8 minutes.

3) Add squash, potato, and stock. Bring to a simmer and cook until squash is tender, about 15-20 minutes.

4) Remove squash and potato with slotted spoon, place in blender, and puree. Return blended mixture to pot.

5) Stir and season with nutmeg, salt, and pepper. Serve.

Spicy Tips: No more tears…maybe only a few

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If you’re like me, chopping an onion is like bracing yourself for impact: you know the tears are coming and they won’t be pretty!

Matt and I have shared many moments where we have looked like we watched one too many sob stories after chopping one onion (or just making the first slice.) And mainly, we try to take pity on one another by trading off on who chops the onion for the next meal….the perks of being reasonable.

Onions are smelly, they make our eyes water, but damn if they don’t add some great flavor to a dish. A bag of onions really does not last in our house….lots of our recipes require it! (And sometimes, we just want caramelized onions on top of a perfectly-cooked steak…who doesn’t?)

And what to do when it’s already cut open and you need to store it? That onion goes bad real fast! But, thanks in part to our binge-watching of Jacques Pepin, I want to drop some culinary knowledge: when you chop/slice up an onion, be sure to wash it!

Onions have a layer of sulfur on them, which makes them decompose quicker if left on there. If you chop up the onion, then soak for ten minutes in cold water, drain, and pat dry with a paper towel, that onion will stay in your fridge for at least a week instead of only a day or two. And by then, you will most likely use it in other applications of food preparation! (But I do strongly recommend you use those onions within that time frame. If not, toss it. They don’t last forever and if your fridge is like ours, the cold spots tend to freeze certain items–like those onions. Frozen onions are not fun.)

With this tip, go forth and chop onions! (Erm–at least for dinner. Who chops onions for fun?)

And as always, enjoy.

~ Jenny V

Turning tea up to a calming notch…

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I’m really becoming a big advocate of the freshly-brewed iced tea movement. While in childhood I did enjoy the mix (4C all the way), I am coming to find as I get older, I crave homemade iced tea more than water (only sometimes….er, maybe more than sometimes.)

The complexities of the flavor, the way the right amount of lemon slice and honey added could make or break that “perfect taste”….I’m an addict through and through.

Now, I’ve also come to love my French Lavender and its delicious (and soothing) qualities in my iced tea, so I sought out another freshly-brewed combination to incorporate said flavor. I was about ready to give up until in the back of my pantry, I located an unopened box (unopened?!? How did I miss it?) of Lemon & Ginger tea bags. And just like with all my teas, I decided to do a mixture of the Lemon & Ginger with some green tea to incorporate some soothing notes to that kick of citrus & spice. The end result being that my house smelled beyond heavenly and refreshing!

I had considered adding fresh ginger to the tea, but after consideration, I wanted to test out a batch without overloading my taste buds with that potent ginger flavor (and for those of you who have tried fresh ginger before, you know exactly what I mean!)

So my advice to you: if you want to add a kick to your tea (but not too much), temper it with a nice soothing flavor. You can’t go wrong.

Enjoy!

~ Jenny V

  Jenn’s “Om, Snap!” Iced Green Tea

10 bags Lemon & Ginger Tea

10 bags Green Tea

1 1/2 teaspoons French Lavender

1/4 cup honey

20-22 cups water

Directions:

1) In a large stock pot, put in water on high heat. Just before boiling, add in French Lavender in infuser ball.

2) When water is boiling, whisk in honey to incorporate (you can always add more if you’d like) and tea bags. Turn off heat, cover, and move off burner to allow to cool.

3) After 1-2 hours, transfer to pitcher and/or mason jars. Refrigerate overnight. Serve with lemon slice.

Attack Life with relish….I mean, salsa

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Well, while it may be chilly for June, it is grill season in our house! Yes, once Memorial Day weekend arrives (maybe even a little before, but it’s a safe bet with Memorial Day), Matt starts aggressively grilling any and all meat that we get from the supermarket. It’s time to move the cooking from indoors to outside….and it does get delicious!

Now, before I get into talking about whatever new recipe Matt & I have thought up, I should preface our grilling adventures with the story about the death of our first grill. Our little two-burner Brinkman finally bit the dust last week when the bottom decided to catch on fire while grilling up chicken thighs.

Needless to say, those thighs got a lot of char (which we were able to peel off to utilize the delicious meat underneath) and so Matt wanted to not only purchase a new grill, but upgrade it as well. In the end, Lowe’s provided us the best deal on a brand new Char-Broil 3-Burner Grill with an ignition button. I swear, Matt looked like a kid with a new toy when we brought it home and set it up with the propane tank. And let me tell you, that first meal off of the new grill was simple (and sooooo delicious!)

Which brings me to tonight, when we picked up some beautiful boneless skinless chicken breast (especially since they were on sale this week, despite our best efforts to locate London Broil first) and figured it was time to fire up the grill! Last week’s purchase of fresh mangoes had us contemplating grilled mango with that chicken breast to amp up the flavors, but it was my suggestion of grilling red pepper as well that had me wondering: Why not make a salsa?

We had the mango, we picked up a nice meaty red pepper, and with a little bit of love from the grill, fresh chopped onion, and some seasoning….salsa became a success (and a colorful side!)

And little bit of a tip: if you are unsure of how to cut up a mango, Google is your friend. Trust me on this, because even my abilities to cut up a mango came from there (and I need to improve!) Also, just know that while grilling, you want to cook ithe mango cut side down and leave it in the skin until you are ready to prepare the salsa.

The best part about cooking is being able to share with all of you what I call the “first drafts” of a recipe. I feel like maybe next time it could use a little bit of jalapeno, possibly fresh cilantro, and a touch of citrus. But for a first time, I practically inhaled that salsa like I was going to the chair! (And great news for all of you Celiacs: it’s GLUTEN-FREE!!!!)

With June underway, move your dishes out of the kitchen and find ways to use that grill! (Or if you don’t have a grill–get one! You need a grill, it’s important and you will love what you can make on it.)

Enjoy!

~ Jenny V

Roasted Mango & Red Pepper Salsa

3-4 Mangoes, cut into large pieces

1 Red Pepper, halved and seeds removed

1/4 small onion, diced

1-2 teaspoons Dried Cilantro

Olive Oil

Salt 

Pepper

Directions:

1) Over a medium-high heat on grill, place red pepper halves skin side down. Drizzle a little bit of olive oil inside peppers. Grill until skin starts to peel away from pepper. Remove and chop halves into bite-size pieces. Add to large bowl.

2) Before mango goes on, make cross-cuts inside the mango with a knife. Once ready for the grill, place mango slices cut side down onto grill. Grill for about 2 minutes, then remove and once cool enough to handle, push on the skin to turn the mango inside out and remove meat from skin. Add to red peppers.

3) Add diced onions. Drizzle with a little olive oil, no more than a teaspon. Season with salt, pepper, and cilantro. Mix thoroughly and serve.

Spicy Tips: Save Your Fat!

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As a fun addition to the recipes I share, I thought it was also imperative that I share simple tips!

Why? Because when I cook, these simple tips and tricks will save you a ton of aggravation (and make the food taste even better!)

So as my first tip to you, if you want to get the most out of food, you must utilize every part! Bacon is a prime example.

After cooking bacon, we’re always left over with the remnants of the fat/grease. And what is one to do with that grease?

Save it!

(I promise you, this has a delicious point.)

Bacon fat (along with duck fat) has this great flavor profile that lends itself to cooking leaner meats (i.e., ground turkey). Leaner meats have less fat and tend to dry out if you’re not careful, so adding a fatty quality to them is important. (And while I know there are health nuts who would say that this is a bad idea….using rendered fat is rather ingenious, no? It beats the hell out of the alternative of dry meat and you are utilizing something that we all normally throw away.)

So my advice to you is this: next time you cook bacon, save the fat and pour into a small glass (yes, glass, because plastic may melt if you pour hot fat into it), then cover and refrigerate. The fat will be easier to control when cold, especially when you can scoop a spoonful into a pan to help cook that ground turkey!

When you a get a chance, try it out!

Enjoy!

~Jenny V

Move over tortellini….it’s time for ravioli

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With Memorial Day Weekend down and the beginning of summer season at the Jersey Shore, it’s also the beginning of more grilling, less indoor cooking, and my favorite….salads! Now I adore a good pasta salad, especially something with macaroni and tuna fish involved. Yet sometimes, I also find myself gravitating towards a frozen bag of tortellini and some Italian dressing for a quick and easy side dish!

Alas, there was no tortellini in our freezer upon checking our reserves for dinner tonight….instead just several bags of ravioli that have remained dormant and useful in a pinch during the cold weather. (Honestly, a package of frozen ravioli with a nice thick tomato sauce is a must when it’s freezing outside.) Without tortellini and trying to weigh out the options on hand, I couldn’t help but wonder….why not a cold ravioli salad? Like tortellini, it has cheese in the middle, it’s bite-sized, and the same flavor profiles would work.

Initially, I had attempted trying to locate a cold ravioli salad recipe with little luck. It seems everyone has gravitated towards tortellini instead and with a little bit of research, I located a handful of recipes that seemed way more complicated than it was worth. With a little bit of encouragement from Matt (and a pantry of unlimited resources, it seems), I created this recipe. As most  of you know from prior posts, I tend to draw inspiration from other recipes and vary the original dish to reflect our cooking style. But what does one do when there’s nothing to draw from? You improvise! And this improvisation was one delicious dish. (Matt and I ate over half of that bowl of ravioli with some delicious grilled chicken thighs seasoned in our curry powder–what a tasty way to end Memorial Day weekend, indeed!)

Dishes that are normally prepared hot can be just as delicious served cold. Never be afraid to give them a chance! Maybe next time I’ll throw in some fresh cauliflower, maybe even a nice spinach or grilled yellow squash instead of the broccoli. Or if you’re into the possibility of no vinaigrette and possibly some seasoning or crispy bacon bits, it’s worth a try too. This recipe is one take on a dish that should no longer be overlooked. Tortellini, you’re out and ravioli is in!

Enjoy!

~ Jenny V

Jenn’s Cold Ravioli Salad

1 package frozen mini ravioli (round or square, doesn’t matter)

1 package frozen chopped broccoli

1 small jar of marinated artichoke hearts, chopped (and hold onto the liquid from the jar, you’ll need it)

1/2 small onion, diced

Italian Balsamic Vinaigrette 

Directions:

1) Prepare ravioli as directed on the package. Use slotted spoon to remove from water and place into large bowl.

2) Prepare broccoli in the pasta water. Cook until bright green and separated, then strain and add to bowl with ravioli.

3) Combine all ingredients into bowl, including liquid from artichoke hearts. Add enough vinaigrette to lightly toss and coat. Cover and refrigerate for at least 4 hours. Serve.

Curry to the masses!

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Now I adore spices….really, I do. I’m debating at some point to post pictures of our spice shelf in our pantry….my need for organization has those spices organized with powders on the right, loose leaves/roughly chopped spices on the left, and some random sauces/seasonings right in the middle that I can’t quite classify as either. (Of course, they get all mixed up when in a cooking frenzy and I begrudgingly and lovingly try to organize them back into some semblance of “nice and neat”…Matt pokes fun at my need to have a system.)

Spices elevate a meal in ways that I am only beginning to understand, in ways that salt and pepper just don’t quite cut it. It could be the aroma, it could be the way it incorporates with other ingredients, maybe even the coloring, I don’t care. While yes, simple salt and pepper are quite lovely for most meals, when it comes to curry powder….my mouth salivates at whatever gets to partake in that flavor.

I first came upon this curry powder mixture as part of another recipe, trying to find a new way to flavor up our chicken thighs. (And trust me, that recipe is soon to follow, because I could not imagine life without honey chicken!) At first, Matt wasn’t quite sure what to make of that dish, but that’s another story….back onto curry!

If you do enjoy having spice mixtures on hand, then this short and simple recipe shall be one that you will certainly adore. I know I do and have been methodically finding ways to incorporate it into more of our dishes….especially with grilling–now that is a delicious thought.

Enjoy!

~ Jenny V

Curry Powder

1/2 teaspoon turmeric

1 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon chili powder

Directions:

1) In a small bowl or Tupperware container, combine all ingredients together until well mixed. Store in a cool, dry place.

2) Use on anything (and everything) that you feel could use a delicious, new flavor. And just know: a teaspoon will go a long way!

A marriage of deep-fried deliciousness

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Now, as previously evident in an earlier post, I have a slight love for bacon….the idea of slight being that when I was little if we went to the diner I would order a bagel with cream cheese and a side of bacon – which I proceeded to scarf down like I was going to the chair. Bacon, when perfectly cooked (in my opinion), is not floppy, little bit of crunch with just a touch of chew left to it. I know, call me picky, but bacon has to be done right. (And if it’s not….well, you don’t want to see my dark side over bacon.)

It’s definitely a treat to have bacon in our house (considering how ludicrous the prices have been to purchase it at the supermarket). But when we do, bacon is utilized in so many ways. We usually partially cook it, then store the bacon in the fridge for the week and incorporate it into into our dishes. (i,e., pizza, sandwiches, breakfast, chicken, etc.) Even the bacon fat gets stored, as it makes for a great way to cook lean meats like chicken and turkey. (Fun fact: if you read my recipe for Chicken Sloppy Joes, we actually used a little bit of bacon fat to cook the chicken….my mouth is still salivating over that!)

Which brings me to the day that I presented a delicious (and decadent) lunch idea to Matt: deep fried bacon-wrapped hot dogs. And let me tell you, the way his eyes lit up when I mentioned two forms of meat deep-fried (together) and served on a bun? You could have sworn it was Thanksgiving!

I’ll be honest, not everything we eat is completely healthy for us, but sometimes….you just have to let out that inner kid and indulge! And when we do take that step into parenthood, our kids can look forward to treats like this one. (Of course, they better also be prepared to eat brussel sprouts and cauliflower when it’s offered!)

But until that time comes, have fun with your food and enjoy!

~ Jenny V

Deep Fried Bacon-Wrapped Hot Dogs

Ingredients:

1/2 package hot dogs

4 strips uncooked bacon

Hot Dog rolls

Toppings (optional)

Ketchup

Mustard

Barbecue Sauce

Raw Onion

Relish

Directions:

1) Pre-heat deep fryer to 355-360 degrees

2) Using the smooth side of a meat mallet, pound out each strip of bacon nice and thin, but do not pulverize strip. Wrap the strip around the hot dog, making sure it’s completely covered.

3) Place hot dogs two at a time into the deep fryer, cooking for a few minutes or until bacon is cooked through.

4) Once done, remove and serve. Top with any toppings that you want!

Even chicken can get a little “sloppy”

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When it comes to new recipes, I always find simpler is better. When I first started cooking with Matt, he taught me that food doesn’t need to have a million different ingredients in it to be good. But that doesn’t mean it still can’t be absolutely delicious!

Lately, I have been gravitating more towards ground chicken. Why? Because it’s on sale and there is nothing better than a great deal on a delicious meat product, especially chicken! (And because the price of boneless chicken breast makes me want to cry sometimes….how can it be almost $20 for one package of chicken?!?)

But ground chicken is a great alternative! And at first, like the turkey burgers, Matt and I made chicken burgers….which are delicious and require plenty of cook time (because hello, salmonella is just not something we want to deal with.) Yet ground meat in a patty form can get kinda boring if you keep doing the same thing over and over, so I sought a new way to treat the ground chicken and came up with…..sloppy joes!

The recipe I located was easy, minimal ingredients, and the prep time was relatively fast. (I forget where I found it, but rest assured that this recipe will have you feeling less pressure at dinnertime and result in happy bellies.) Now it does contain onion and green pepper,(Matt’s least favorite pepper of all – seriously, for a man who loves the hot peppers, it took a little bit of convincing, not much, to get him into the idea of trying the recipe to the letter); fortunately, this dish was such a hit that Matt even told me the days of chicken burgers are over….he wants this dish again, green peppers and all!

Maybe next time Matt and I will put our homemade barbecue sauce and fresh rolls to the test on this recipe and truly make it all homemade….until then, I suggest trying this one out and adding a side dish of coleslaw! (As you will see by the picture below, I can assure you, my dear reader, this meal lasted less than 10 minutes. It’s that good!)

The best lesson: never be afraid to try other ground meats. Really, beef is great and all, but poultry can be just as delicious and (for those who are super aware of their health) much leaner.

Enjoy!

~ Jenny V

Chicken Sloppy Joes

Ingredients:

1 lb. ground chicken

1 medium onion, chopped

1 green pepper (small-medium), chopped

3/4 cup barbecue sauce

Salt and pepper to taste

Hamburger rolls

Directions:

1) In a medium saute pan on medium-high heat, pour a little oil on the bottom to cover. Once heated, throw in chopped peppers first to soften, stirring frequently.

2) After a few minutes of allowing the peppers to cook, throw in the onion and cook for 2 minutes, allowing time for it to soften.

3) After another few minutes, add ground chicken and stir mixture frequently until chicken is cooked through. (Depending on how thick you want the sauce, if you prefer a thinner sauce mixture do not drain the juices in the pan, as they will help you thin out the sauce.)

4) Turn heat to low, add barbecue sauce and stir until mixture is well coated. Turn off heat and serve on rolls. Should make about 4-6 sandwiches.