In my early years I would often browse cookbooks or magazines for new recipes to make. I really like family recipes and those cookbooks created by church ladies or home-ec groups. (Not sure they teach Home Economics in high school anymore, that’s sad!) I have shelves & boxes full of cookbooks.
Now, with the internet, I often do my browsing online. I’ve become one of “those” cooks. I don’t follow a recipe. I browse a number of recipes for the same dish and pick and choose ingredients from several. I may add or delete ingredients or change amounts and make it my own.
Now that our family is smaller, I will often modify a recipe to make a scaled down version. Or maybe I will make it larger so I can have freezer meals for later.
Spaghetti Sauce
Spaghetti Sauce is one recipe I like to make a large batch. I will make it and freeze several jars to use later.
One recipe I like actually is a fairly simple one. I start with this Easy Homemade Spaghetti Sauce Recipe by Lisa Longley on her Simple Joy website and add some of my touches.
Her recipe is good, especially if I need a simple sauce in a hurry. But if I have time and want to freeze some for later I’ve made a few changes and make my Spaghetti Sauce in the Crockpot.
Ingredients.
1 Tbs Olive Oil.
1 Medium Yellow Onion, diced.
1 Medium Green Bell Pepper, diced.
1-2 Stalks of Celery, diced small.
2 Medium Carrots, Shredded.
1-2 teaspoons minced garlic, more if you like garlic.
Saute until soft, adding minced garlic the last 30 seconds.
Add to Crockpot with
2 – 28 oz cans Crushed Tomatoes (or 1 can Crushed & 1 can diced for a chunkier sauce)
1 Tbs Kosher Salt, to taste (or 1/2 Tbs Regular Salt)
1/2 Tbs Italian Seasoning.
1/2 tsp Basil.
1-2 Bay Leaves.
1/4 tsp Black Pepper (or to taste)
2-3 Tbs Brown Sugar or honey (you can use less or omit entirely)
Stir well. Cook on low for 4-5 hours.
Note: This is my 6-quart Crockpot. I added an extra 28-ounce can of crushed tomatoes & added some more seasonings. Recipe as written would fit into a 3 or 4-quart Slowpot.
Add 1 tsp Balsamic Vinegar the last 30 minutes.
I freeze in 16 oz (pint) or 24 oz canning jars plus enough for dinner. Remember to leave 1/2″ head space for expansion and do not screw top on tight until frozen.
Since I made a larger batch I got two 16-ounce jars and two 24-ounce jars plus enough for our dinner.
I do not add meat at this point. Once thawed I might add meatballs or browned ground beef, turkey or sausage and reheat on Stove Top or Crockpot.
Click Here for a PDF of this recipe.
Bread
I like to make my own bread. I found a great recipe for a small loaf of French Bread which I like to make when we have Spaghetti, Stuffed Manicotti or Lasagna. I use my bread machine’s Dough function to mix/knead and 1st rise but like to hand shape the loaf & cook in the oven. You can find this recipe on One Dish Kitchen.
I’ve made a number of her recipes and have always been pleased with the directions and result.
Dessert
I don’t make dessert that often, but it’s nice to have something sweet occasionally. I’ve recently shared a couple of easy pie recipes.
Click on my previous post where I shared my Fluffy Frozen Strawberry Pie or this post for a Greek Yogurt Jell-O Key Lime Pie.
I’ve made a change to the Greek Yogurt Jell-O Key Lime Pie recipe and like how it turned out. I soften 8 oz of cream cheese and, using a hand mixer, mix the Greek Yogurt and Cream Cheese until smooth and then follow the recipe as written. I think it adds a bit of body and richness.
Following Fall Fortnight
You may want to pop over to Carole’s blog, From My Carolina Home, and see what she’s cooking up for Fall.
Hope you are making progress on whatever you are stitching this week!
Happy Stitching!
Quilt Mouse
