We usually do a large firework display in our culdesac with friends and neighbors for Independence Day. This year might be a little less fancy as we weren’t able to get any really good fireworks from the next state over. Instead, I’m going to let […]
Courses: Sauces and Dips
Yowza. The past few days have been a struggle. The wonderful hubby was traveling most of the week and lucky me managed to find the last remnants of old construction trash (previous owner’s) that had been discarded in our grove of trees… by getting a nail halfway imbedded into my foot. My daughters have been amazing helpers since I’m hobbling around and can’t put continuous weight on it just yet. It’s been a good excuse to make easy meals and this easy enchilada sauce. This sauce is just a few simple ingredients and will take you 5 minutes to make leaving no excuse not to make it.
I do make a more authentic style enchilada rojas sauce which I’ll post in the future but this one has all the taste in significantly less time leaving you with the ability to have a fast easy meal on the table in less than thirty minutes. This easy enchilada sauce is perfect for smothering over enchiladas, used as a taco sauce, as a marinade for steaks or chicken and for amazing huevos rancheros!
- 2 cans organic fire roasted diced tomatoes
- 3-4 chilis in adobo sauce
- ¼ teaspoon garlic powder (or you can use 1 small clove, minced)
- pinch of cumin
- salt to taste
- Add all ingredients to a blender or food processor and puree until smooth.
Happy hump day! I’m in a midweek scurry to get things yet to be accomplished off my to-do list. I’ve had a winter project list that’s been in dire need of completion now that spring is merely a few weeks away (or so I’m hoping). Paint the guestroom, help hubby build a coat rack and entryway hooks, build a frame for a large painting, finish my son’s scrapbook that should have been done two years ago (turns out I hate scrapping so it kept getting put off)…. It feels so GOOD to get things done and checked off the list. This week has therefore been a week for easy meals so I’m making pizza tonight with this quick and awesome pizza sauce and therefore I’ve been calling it pizza awesome sauce!
This sauce is super fast to put together using dry spices, smoked salt, tomato paste and fire roasted diced tomatoes. Toss it all in a blender and puree. Then use it as a pizza sauce, or a dipping sauce for other fun munchies, in your scrambled eggs, or whatever else you want some awesome sauce to spice up your life with.
- 1 (15oz) can fire roasted diced tomatoes
- 1 (6oz) can tomato paste or use ½ cup pumpkin puree
- 2-3 teaspoons dried oregano to taste
- 1 teaspoon garlic powder (or 1 clove fresh minced garlic)
- ¾ teaspoon salt (smoked salt is awesome here if you have it)
- 1 teaspoon dried basil
- ⅛-1/4 teaspoon cayenne pepper
- Place all ingredients in a blender and puree until blended.
- Makes enough sauce for 3-4 pizzas depending on size of pizza.
Sauce can be frozen or canned.
To can via water bath, add 1 Tbsp lemon juice to each pint or 2 Tbsp lemon juice to quarts. Fill sterile jars with sauce to ½" headspace. Wipe rim, add lid and ring until finger tight. Submerge in boiling water 35 minutes for pints, 40 minutes for quarts. Let cool for 12-24 hours and be sure each jar has sealed before storing.
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This bowl of cheesy awesomeness…Chile con Queso was my go-to appetizer for no less than three gatherings this holiday season among family and friends. It is the ideal blend of creaminess and spice with a little sneaky veggie value thrown in for good measure. Sautéing a combination […]
I swear I must have been a prepper in a past life. My husband too for that matter. Lately he’s all about doing/fixing/building/repurposing things for ourselves when he can and has decided to take up blacksmithing as a hobby. I am highly supportive of creative physical hobbies that also happen […]
I get excited when fun things arrive at my doorstep. Today, the postwoman brought me a delivery of 50 alpine strawberry plants!!! I’m way super excited but I haven’t quite figured out where I’m planting all of them. The coolest thing about these plants is that they don’t produce runners so they won’t spread like regular strawberries. They’re actually a cultivar that’s typically wild and the berries are much smaller and much more flavorful than the ones you find in the local market. I’m hoping that by next summer they’ll be producing at least some fruit. I am totally stoked about these little guys!
Speaking of awesome and nutritious berries, my wonderful dad and step-mom brought me a big ol’ bucket of fresh raspberries from their farm this past week. Since my raspberry patch is just starting out here at the new place, I won’t have enough quantity to do much with other than eat a few nibbles here and there. It just so happens that my middle daughter has recently fallen in love with honey raspberry jam from the farmer’s market so the fresh bucket of red wonderful berries was just the right amount to experiment with and freshen up my jam making skills that I haven’t used in nearly 10 years.
I made two batches of jam… one with regular sugar and simply reduced the amount of many current recipes to be comparable to the amount used in my grandmother’s days of making jam. How do I know this? My grandmother happened to leave me a very old canning book with a few of her hand written notes in it. It’s missing the front cover but judging by the images in the book it’s probably from the 60’s. Pretty cool. The other batch I made was a honey raspberry jam so it has a bit more nutrition than using regular white sugar, tastes just as delicious or maybe even more-so, and was equally as simple. The only real difference I noticed was that the jam turns out a little lighter in color and more vibrant with the honey. It’s perfectly tart , is great on toast and even better on a dish of ice cream!!
- 4 cups crushed raspberries (if you wish to eliminate some of the seeds, press half of the berries through a mesh strainer - be sure to measure the puree after straining)
- 1 cup honey
- 3 tablespoons pectin for low sugar recipes (optional - see note)
- 5 jelly jars (8 ounce size)
- Wash raspberries in a strainer and be sure all leaves/stems are removed.
- Crush raspberries with a potato masher and strain some of the seeds out if desired.
- Place all ingredients in a saucepan and bring to a boil. Turn down to a simmer.
- Let simmer until jam becomes thicker, about 15-20 minutes.
- While jam is simmering, place 4 empty jelly jars in a large pot of water and heat it to boiling.
- When jam is thickened, scrape off foam if any forms.
- Carefully remove jelly jars from water with a tongs and then pour hot jam into hot jelly jars leaving only ½” space from the top of the jar. Use a canning funnel for easier filling.
- With a clean damp cloth, wipe the rim of the jelly jars to remove any spilled jam.
- Place lid on jar and twist on the ring so it is air tight.
- Place entire jar of jam back in the hot water (enough to cover jars by 1-2”) and boil for 15 minutes.
- Remove jars of jam from water and let sit out to cool.
- After 24 hours, check lids for proper seal by pressing on the top center. If it dents in, it has not sealed and will need to be re-boiled.
- If you do not wish to process in the hot water to seal the jam, you can simply keep these in the fridge for about a week or two. Sealed in jars will keep a LONG time.
Mayday, mayday! Stress overload during this first week of May and it’s not about to get better so apologies in advance for any one-and-lonely posts in the weeks to come. In a whirlwind of house touring last week, we did find the perfect house to move into, […]