Homemade Tomato Sauce

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Ingredients

15 pounds ripe tomatoes
1/4 to 1/2 cup lemon juice or red wine vinegar
2 teaspoons salt (optional)

Instructions

Boil a pot of water and prep the ice bath: Bring a large Dutch oven or stockpot of water to a boil over high heat. Fill a mixing bowl with ice and water and set this next to the stove.

Prepare the tomatoes for blanching: Core out the stems from the tomatoes and slice a shallow “X” in the bottom of each fruit.

Blanch the tomatoes to peel them: Working in batches, drop several tomatoes into the boiling water. Cook until you see the skin starting to wrinkle and split, 45 to 60 seconds, then lift the tomatoes out with the slotted spoon and plunge them into the ice water. Continue with the rest of the tomatoes, transferring the cooled tomatoes from the ice water to another mixing bowl as they cool.

Remove the peels from the tomatoes: When finished blanching, use your hands or a paring knife to remove the skins from the tomatoes.

Roughly chop the tomatoes: Working in batches, pulse the tomatoes in the food processor. Pulse a few times for chunkier sauce, or process until smooth for a pureed sauce. Transfer each batch into the Dutch oven or stockpot.

Simmer the tomatoes: Bring the tomato sauce to a simmer over medium heat. Continue simmering for 30 to 90 minutes, stirring occasionally, until the sauce reaches the taste and consistency you like.

Stir in the lemon juice and salt: When finished cooking, stir in the lemon juice or vinegar and salt. A quarter-cup is necessary to ensure a safe level of acidity for canning. Add more lemon juice or vinegar to taste.

Transfer the hot sauce into sterilized canning jars. Top with new, sterilized lids, and screw on the rings until finger tight. Process in a pot of boiling water for 30 minutes.

Coca-Cola Pork Loin

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1/4 cup soy sauce
1 cup Coca-Cola
1/2 cup dark brown sugar
2 tablespoons Dijon mustard
3 tablespoons oil
2 tablespoons Worcestershire sauce
1/3 cup ketchup
2 cloves garlic, minced
1 tablespoon dry mustard
2 tablespoons balsamic vinegar
1 teaspoon ginger
1 teaspoon thyme, crushed
5 pounds pork loin roast, boned

Combine all the ingredients except for the meat, to form a marinade. Set the pork roast in a plastic bag with a zip-type seal, pour in the marinade and seal the bag. Set the plastic bag in a serving bowl large enough to steady the roast and keep the marinade ingredients from spreading away from the roast.

Let stand for 24 hours or overnight in the refrigerator, patting and turning the bag every few hours to ensure the meat marinates evenly. This helps the roast absorb the marinating liquids and creates a tender, juicy and flavorful roast.

Remove roast from marinade and discard the marinade. Place roast, fat side up, on rack in roasting pan. Insert roast meat thermometer so the bulb is centered in the thickest part. Do not add water. Do not cover. Roast in a slow 325 degree preheated oven until the thermometer registers to 175 degrees. Allow 30 to 40 minutes per pound for roasting, so for a 5 pound loin roast, you would be roasting for about 2-1/2 to 3 hours. During last 1/2 hour of cooking time, brush on the glaze. If you prefer, you can just as easily cook on the grill or in the smoker. Remove from the oven and out of the pan onto a platter; cover with foil tent to seal steam and rest the meat 15 minutes before slicing and this results in a much juicier roast. NOTE: Alternatively, you can slow-roast. Instead of roasting at 325, use a slow oven at 250 – 275 degrees, and allow almost twice as long. The meat will be even more tender. Use your meat thermometer or whatever means you like to achieve desired doneness.

Coca-Cola Sauce
1 cup brown sugar
1 tablespoon cornstarch
1/2 teaspoon dry mustard
2 tablespoons butter
1/3 cup balsamic vinegar
2/3 cup Coca-Cola
Sea salt and fresh ground pepper

Mix together all ingredients in sauce pan; simmer and stir to thicken. Brush or spoon glaze on meat frequently during cooking.

Vegetable Curry

curry
1/4 cup thinly sliced yellow onion
2 teaspoons  curry powder
1/2 cup vegetable broth
1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 teaspoon salt
1 can c garbanzo beans, rinsed and drained
1  can  diced tomatoes, undrained
2 tablespoons chopped fresh cilantro

Preparation

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes.

Decrease heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly.

Add broth and salt, chickpeas and tomatoes; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally.

Sprinkle with cilantro

Red Cabbage Slaw

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½ head red cabbage, chopped
1 cup shredded green cabbage
½ cup shredded carrots
½ medium red onion, chopped
2 tablespoons olive oil
2 teaspoons minced ginger
3 tablespoons rice wine vinegar
2 cloves garlic, minced
2 tablespoons brown sugar
¼ cup low sodium soy sauce
1 teaspoon sesame oil
sesame seeds

INSTRUCTIONS

Add red cabbage, green cabbage, carrots, and onion to a large bowl.

Pour olive oil, ginger, garlic, brown sugar, soy sauce, sesame oil, rice wine vinegar, and sesame seeds into a covered container with a tight fitting lid. Shake until well combined. Pour ½ the dressing over vegetables and toss until well coated. Add more dressing to individual portions as needed.

General Tso’s Chicken

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INGREDIENTS
1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
Sauce:
2 tablespoons dark soy sauce
1 tablespoon rice vinegar
2 teaspoons Chinese rice wine or dry sherry
1 tablespoon granulated sugar
3 tablespoons chicken broth or water
1 tablespoon minced ginger
2 teaspoons minced garlic
2 teaspoons cornstarch for thickening sauce, optional
Other:
3 green onions (spring onions, scallions)
5 to 10 small dried red chilli peppers, according to taste
Seasme seeds
3 – 4 cups oil for deep-frying and stir-frying, as needed

PREPARATION

Cut the chicken into 1-inch cubes. Combine the chicken cubes with the egg, soy sauce, and pepper. Add enough cornstarch to nicely coat the chicken, using cooking chopsticks or your fingers to mix it in.

Combine the sauce ingredients in a bowl, stirring to dissolve the sugar. Set aside. Thinly slice the green onions.

Heat the oil in a wok to between 350 and 360 degrees

Drop the chicken cubes into the hot oil, a few pieces at a time, and deep-fry until crispy (3 to 4 minutes). Remove the chicken cubes and drain on paper towels.

Drain and clean out the wok. Heat 2 tablespoons oil. When the oil is hot, add the sliced green onions and the dried chili peppers. Stir-fry until aromatic (about 30 seconds).

Add the deep-fried chicken cubes back into the wok. Stir-fry until the chicken cubes are browned (about 1 minute).

Push the chicken up to the sides of the wok. Give the sauce a quick restir and add into the middle of the wok. If you added cornstarch to the sauce, stir it continually for 1 – 2 minutes to thicken.

Mix the sauce with the chicken. Cook and stir for another 2 minutes, stirring, until the chicken is nicely coated with the sauce.

Serve immediately

Tilapia Scampi

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3/4 cup butter
8 cloves garlic, halved
4 tilapia fillets, rinsed and patted dry
1 tablespoon dried parsley

Preheat an oven to 375 degrees F spray baking dish with cooking spray.

Combine the butter and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total.
Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia.

Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.

Broiled Garlic Talapia

tilapia

Ingredients:
6 tilapia fillets (6oz)
2 cloves garlic, crushed
3 tsp extra virgin olive oil
1 tsp oregano
1 tsp parsley
salt and pepper

Directions:

Wash fish and pat dry. Line broiler pan with tin foil. Place fish on the tin foil and season with salt, pepper, oregano, and parsley. Drizzle with olive oil and top with crushed garlic.

Cook until fish is cooked through, about 7 minutes (be careful not to burn garlic).