Food, Kids, and a Camera
Nothing smells like summer better than some perfectly ripe and sweet juicy peaches. The smell is just heavenly. The peaches are fantastic this summer. I sampled one at the store, was knocked off my feet with its peachy perfect scent and sweetness, so I bought a […]
This delicious linguine pasta dish features spinach, pea shoots, onion, and garlic, with some hearty portabella mushrooms and sweet red bell peppers. Pasta is such an essential go-to dish to create a flavorful and easy meal with a variety of vegetables and fresh ingredients. I […]
This is not only extremely easy and fast to make, but the best recipe yet. I love a good marinara sauce because it is so basic and essential in so many recipes: spaghetti, linguine, lasagne, casserole, grilled vegetables, shrimp stir-fry, stuffed zucchini and peppers, eggplant parmesan, and the list goes on! Every chef needs this in their repertoire and in their kitchen.
Not only is this easy and delicious, it comes from fresh, whole organic tomatoes. I was surprise at how many “from scratch” recipes for marinara included the use of canned tomatoes. I love eating clean and using fresh tomatoes to make this aromatic sauce, and nothing smells more amazing than a home with the scent of this sauce drifting throughout! YUM! I used vine-ripened tomatoes and puree them in my blender with half an onion. If you have especially delicious and juicy sweet tomatoes you can also add some chunks to the sauce to simmer as well. This will lend to a chunkier sauce of course.
I gently sauté chopped onion, garlic, and the herbs (parsley, basil, and oregano) until fragrant, pour the tomato puree all over, and then pour in the secret ingredient that gives this that extra zing. Two tablespoons of good, potent balsamic vinegar give this sauce the kick it needs, making it perfectly zesty and balancing the sweetness of the tomatoes. That’s all there is to this easy, fast, and hearty sauce. Contrary to what some imagine to be an all day simmer in the pot routine, the sauce only takes about 20-30 minutes to cook on medium high heat, because we do not want to break down the tomatoes too much. I often add fresh chopped mushrooms and bell peppers to the sauce in the last 5 minutes to use it as a chunky garden vegetable marinara. Sprinkle in some parmesan cheese, sliced olives, additional herbs or spices to diversify the flavors and make this sauce your own. Every kitchen needs a great marinara sauce and it’s a beautiful thing when you can whip up your own from whole tomatoes and know you are eating clean, fresh, and organic ingredients.
You can also easily adjust this to be a basic tomato sauce puree to use in endless recipes such as soups, stews, and casseroles! So forget about buying canned tomato sauce and start growing some tomatoes instead 🙂 I omit the herbs and balsamic vinegar and simply simmer the pureed tomatoes with onions and garlic to use this in a variety of dishes.
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Your other baker friends will be green with envy when they see and taste how fluffy and gorgeous these pancakes turn out! Not only because they are delicious, but because they are packed with spinach! The lovely green hue does little to the taste […]
This Middle Eastern staple has made its way all around the world and is a huge hit! This perfectly flavored chickpea puree provides fiber, protein, and healthy omega 3 fats that are filling, satisfying, and perfectly low in calories. Chickpeas are quite high in fiber, […]
I absolutely LOVE this chutney on top of turkey or chicken. It is so flavorful and gives the meat wonderful depth. I use all fresh ingredients: cranberries, a fuji apple, freshly minced ginger, a caramelized onion, and apple cider. The flavors combine to make a sweet, tangy sauce adding the perfect kick to your Thanksgiving spread! The colors are really beautiful as well; I loved photographing it!
Cranberries are very healthy little gems full of nutrients. They are low in calories, packed with vitamin C, rich in fiber, and are one of the best food sources for disease fighting antioxidants. So they should be slipped into as many foods as you can! Use the extra cranberries to make a cranberry ginger smoothie, topping on a salad, apple cranberry crisp pie, or a cranberry jam.
I used spiced apple cider from Trader Joe’s which surely added some extra boost of flavor because of all the spices, and it certainly made the sauce smell amazing !I think a fuji apple is necessary because when cooked it really maintains it juicy sweetness. I’ve tried this recipe several times before with different apples, with oranges, with orange juice and they were all too tart. Fresh cranberries are quite tart so you really need to balance it out with sweetness. This sauce really perfect that sweet and tangy balance. I only share with you my best and perfected recipes! The special flavor in here that makes people wonder “what is in here?!” is a dash of apple cider vinegar. Yes, I always avoided the stuff simply because of its smell, but it really gives the sauce exactly what it needs! Apple cider vinegar also has quite a bit of health benefits! It has long been touted as a great dietary supplement for weight loss and detoxifying the body, and some studies indicate benefits in reducing blood glucose levels which is essential for diabetics, lowering cholesterol, and even killing cancer cells!
Back to the chutney; it is actually very quick and easy and can even be made a day in advance. First, you sauté and caramelize the onion and shallot. Once the onions turn translucent and start to brown, add the cranberries, fresh ginger, sugar, chopped apple, and cider. I add a few spices and turn down the heat once it boils to let it simmer and reduce down into a nice, thick, red sauce.
Serve in a bowl with a ladle so that everyone can help themselves or drizzle on top of the meat if you are plating the food.
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