Dang Good Pizza Sauce

I have been making my own spaghetti sauce for a while and believe I have just about got it perfected based on what veggies are in season.  So, today, I decided to make my own pizza sauce for some homemade deep dish pizzas.  As usual, I got some ideas and guidance from various recipes, but went out on my own for the most part.  It turned out better than I had expected...yum!  I used roasted tomatoes, peppers, and onions that I roasted about a month ago and froze.  There were about 8-10 medium size Roma tomatoes, a jalapeno, a bell pepper, a sweet onion, and a couple of sweet peppers.  I also roasted a few slices of zucchini and a sliced carrot as well as fresh herbs.

PIZZA SAUCE

1 onion
1 bell pepper
4 stalks celery
hand full of fresh spinach
2 cloves of garlic
hand full of fresh basil and oregano
a sprig of fresh rosemary
(you can also use dried herbs...about 1/3 of the amount you would use of fresh)

I put all of this in my ninja and pureed.  I then added 2 tbsp of olive oil to a large pot...heated it and then added the above pureed mixture.

While that is sauteing, I added the roasted tomatoes to the Ninja and pureed until thick.

I added the tomatoes to the pan with the veggie mixture along with a bay leaf, 1 tsp of sea salt, some fresh ground pepper and a few shakes of some dried italian seasoning.  I also added 1 tsp of fennel seed and a few shakes of dried roasted garlic.
I brought it to a boil and then lowered the temp to keep it at a slow simmer.  I put the lid on the pot and let it simmer for about an hour.  It was the perfect thickness but if you want it really thick, let it simmer for about 30 minutes longer, uncovered.
I think next time I am going to start this in the morning and put it in the slow cooker on low for about 8 hours.
This recipe made enough sauce for 2 pizzas with 2 pints left over for later.  This would be great to use as dip for crusty breads and mozzarella sticks.  You could also use it as pasta sauce or in casseroles.  Don't forget to remove your bay leaf after it has cooked or someone will get an unwelcome surprise.

zesty smoked sausage pasta

I got an idea from a Pinterest recipe today.  It called for pasta, smoked sausage, rotel, onions, and chicken broth.  Me, having an abundance of different vegetables, decided to go out on my own with the above base ingredients.  Here is what I came up with:

1lb smoked sausage-sliced
1 onion-diced
2 cloves garlic-minced
2 cups broth (I made my own vegetable broth, so I used a pint of that)
2 cans rotel (I canned some rotel with the abundance of tomatoes I had, so I used a pint)
2 cobs of corn (corn cut off the cobs)
1 small zuchinni-finely chopped
1 stalk of celery - finely chopped
3 mini rainbow peppers (not sure what they are really called)-chopped
2 Italian peppers (bell pepper would be ok)-chopped
salt and pepper to taste (I used an herb seasoning sea salt blend)
2/3 cup half and half
12 oz pasta (I used garden rotini)

in a large skillet heat a little olive oil...add sausage, onion, zuchinni, celery, corn, and peppers and sauté until veggies are soft and sausage is a little curled then add the garlic and sauté for 30 seconds.  Add the broth, rotel, and seasoning and bring to a boil.  Add the rotini and stir.  reduce heat and cover.  simmer on low for about 10 minutes or according to pasta instructions and soft.  Top with parmesan cheese.

This turned out really good.  It was well like by everyone and again, no one knew they what vegetables they were eating or even that they were eating vegetables :)

I hope you enjoy.

Meatballs with Peach Barbeque Sauce

My daughter LOVES meatballs...I mean really really LOVES meatballs.  I tried to keep up with that love by making homemade meatballs, but you know, sometimes I just can't.  I now buy frozen meatballs from Sam's club to supplement that LOVE of hers.  With that said, she, of course, asked for meatballs (for the second time this week).  I'm not a huge fan of meatballs, but I got a bright idea talking to her about them.  Just that morning, I had opened up a pinterest post on grape something or other meatballs...sounded pretty interesting, but something that I am just not interested in trying....and it popped into my head as we talked about what she wanted for dinner.  After deciding I didn't want to try the grape whatever, peach barbeque sauce popped in to my head.  I have been doing quite a bit of canning lately and had seen that recipe in the Ball canning book...which I was seriously considering.  Sooooo, I decided before I can this stuff we may not like...it does sound a little more out there than my kids would care to even try...to make it with meatballs and throw it over brown rice.  As I'm cooking this stuff and throwing in the ingredients it called for, I'm seriously thinking it was going to be a flop.  I wouldn't even tell anyone in my family what it was for fear they wouldn't even try it.  I never tell them what is in stuff because I tend to hide a lot of vegetables they would normally not eat in any sauce or casserole.  As this is cooking I put on fresh green beans and new potatoes (Paula Deen recipe) and cut up sweet potatoes for sweet potato home fries (another Paula Deen recipe..she really does know her stuff).  After I get all of this completed, I call everyone in to dinner.  Of course they are asking...begging...me to tell them what the yellowish orange stuff is that the meatballs are swimming around in and, of course, I didn't tell them until they took at least one bite.  That one bite is all anyone needed...it was a HUGE hit.  Even my 18 year old that hates different stuff..she's worse than a 3 year old...came back for seconds...and I think she actually licked her plate.  My honey started putting the leftovers away and started eating AGAIN...lol.  He is going to get me a box of peaches today to get this stuff canned to have all year...awesome.  I am going to try this in meatloaf, on chicken, in melted cheese for dip...the ideas are endless with this stuff.  So, I just had to post this recipe!!  I hope it is enjoyed by everyone else like it was by my family.

Peach Barbeque Sauce

Ingredients

• 1 pound fresh peaches
• 3/4 cup chopped sweet onion such as Vidalia
• 1 1/2 tablespoons minutesced fresh jalapeño with seeds
• 1 tablespoon canola oil
• 1/4cup cider vinegar
• 1/4 cup bourbon
• 2 1/2 tablespoons mild honey
• 2 tablespoons Dijon mustard
• 3/4 teaspoon light brown sugar
• 1/4 teaspoon chili powder
• 1/8 teaspoon dry mustard
• 1/4 teaspoon kosher salt

Preparation

Cut an X in bottom of each peach, then blanch in a medium saucepan of boiling water 10 seconds. Transfer with a slotted spoon to a bowl of ice and cold water and cool. Peel peaches and coarsely chop.

Cook onion, jalapeño, and a pinch of kosher salt in oil in a heavy medium saucepan over medium heat, stirring occasionally, until softened, 8 to 10 minutesutes. Add peaches and remaining ingredients and simmer, uncovered, stirring occasionally, until peaches are very tender, about 30 minutesutes.

Purée in a blender (use caution when blending hot liquids).

Read More http://www.epicurious.com/recipes/food/views/Peach-Barbecue-Sauce-238919#ixzz2aolrctVK
Again, I served this with meatballs over brown rice, fresh green beans and new potatoes, and sweet potato home fries.  All of the recipe reviews used it on pork ribs and tenderloin...that sounds awesome as well.