Cabernet Marinara

I normally don't promote or endorse specific products that are sent to me.  I feel blogging endorsements and ads can be over the top.  Although a Pomi rep contacted me recently and I was immensely impressed with the product.  I did the research and found this product to be exactly what I was looking for.  It's BPA free, all natural, low sodium and completely organic.  I feel it's very important to feed your kids and family with the most fresh and pure ingredients.  BPA is commonly found in canned or plastic products.  I love to make lasagna, spaghetti and parmesan dishes but have disdained using the canned products, for this reason. Thankfully I've found a product I can incorporate my fresh organic ingredients with a packaged!

On that organic note..who doesn't like wine?? I personally LOVE wine and incorporated a cab into this marinara and it worked perfectly!  Please enjoy this marinara recipe as much as we did.


Ingredients:
1 (26 oz) Pomi strained tomatoes
1 (26 oz) Pomi chopped tomatoes
1 fresh tomato chopped
1/4 cup olive oil
1 1/2 teaspoon minced garlic
2 tablespoons fresh chopped parsley
2 tablespoons fresh chopped basil
1 tablespoon fresh chopped thyme
3 bay leaves
1 carrot shredded
1 medium onion chopped
1 lb ground beef
3/4 cup Cabernet wine
1/4 cup parmesan cheese
1 1/2 teaspoon salt
1 teaspoon pepper


Preparation:
In a large dutch oven (or heavy skillet) heat the oil over medium heat.  Saute the onions, carrots and garlic until vegetables are translucent, about 10 minutes.  Add the strained tomatoes and use a hand blender to blend all ingredients, until pureed.

Heat a separate medium skillet over medium heat.  Add the ground beef and cook until just not pink.  Set aside.

Add the Pomi chopped tomatoes and fresh chopped tomatoes, cabernet, bay leaves, parsley, basil, thyme salt and pepper to the onion mixture and simmer covered for 25 minutes. Add the cooked ground beef to the marinara and cook for another 20 minutes.  Discard the bay leaves.  Season with salt and pepper to taste and serve over cooked pasta.

Recipe Adapted from Epicurean Mom

'Wood Smoked' Tri-Tip with a Thyme Garlic Sauce

This was a big crowd pleaser in our house, even with the kids!  This simple and delicious dish is extremely juicy and flavorful.  A must for family or single dinners.

Ingredients:
3 Tb fresh thyme leaves
2 garlic cloves, peeled
1 1/2 tsp dried oregano
1 tsp kosher salt
2 Tb fresh lemon juice
1/2 cup extra-virgin olive oil
1 well-trimmed 2 1/2 pound tri-tip beef roast
3 cups oak, mesquite wood chips, soaked in water 1 hour and drained

Preparation:
Blend thyme leaves, garlic cloves, dried oregano, and course salt in mini processor until garlic is finely chopped.  With processor running, gradually add lemon juice, then olive oil.  Season herb sauce to taste with pepper and transfer to bowl.  Let chill to room temp.

Sprinkle roast generously on both sides with salt and freshly ground black pepper.  Let stand at least 30 min.

Prepare barbecue (med-high)

Wrap wood chips over coals and place roast on rack.  Cook roast uncovered 7 minutes.  Turn roast over.  Cover grill and cook until thermometer inserted into thickest part of roast registers 128 degrees-135 degrees for medium rare, turning roast occasionally, about 13 minutes.

Let roast sit for 10 minutes and thinly slice across grain.  Serve and drizzle sauce over roast.

Recipe adapted from  Epicurious

Meat, Mushroom and Spinach Lasagna

Ingredients: 

•               1 tbsp olive oil

•               12 oz cremini mushrooms, chopped

•               1lb ground beef

•               1 yellow onion, diced

•               4 cloves of garlic, minced

•               1 tbsp fresh basil, minced

•               1/2 tsp dried oregano

•               Sea salt and freshly cracked pepper, to taste

•               21 seasoning salute spice

•               1 (15 oz) container skim ricotta cheese

•               3/4 cup  Parmesan cheese

•               2 cups of baby spinach leaves

•               Package of fresh lasagna sheets (I used Divine Pasta Co from Lazy Acres)

•               2 1/2 cups mozzarella cheese, shredded (divided)

•               2 jars marinara sauce (or homemade)

Preparation:
Preheat oven to 375 degrees. In a skillet over medium heat, cook the mushrooms and onion for about 10 minutes (until tender); add the garlic and cook for about 1 min (until fragrant), stirring frequently. Season with sea salt and freshly cracked pepper and 21 seasoning salute (THE BEST SEASONING!) Set aside in a bowl. Add the ground beef to the same skillet (for added flavor) and cook until it’s no longer pink. Add the marinara sauce and cook for a remaining 2 minutes.

Boil a pot of water and sprinkle with a generous amount of salt. Add the lasagna sheets (cook one at a time) and cook for about 3 minutes. Let cool.

In a bowl, add ricotta, 1/2 cup of mozzarella cheese, ¼ Parmesan cheese, oregano, fresh chopped basil, sea salt and freshly cracked pepper. Combine until mixed thoroughly.

Layer a baking pan with enough of the marina mixture to cover the bottom of the pan. Lay lasagna sheets in the pan to cover the marinara mixture. I double stack the lasagna sheets since the divine Pasta Co.’s sheets are very thin. Spread some of the ricotta mixture on the noodles, than spoon some of the mushroom mixture on top, finish by layering some spinach leaves on top, sprinkle ½ mozzarella and ½ parmesan cheese then repeat layering process. I finished the lasagna off with a shake of parsley, for looks. Bake covered in a preheated oven at 375 degrees for 20 minutes. Uncover and bake for 15 minutes.

Keep in mind this dish will be slightly watery because of the uncooked spinach (they hold a lot of moisture.) I was able to soak up most of the water that surfaced with a paper towel. I find cooking the spinach before makes the spinach rather chewy rather then crisp. 

Cast-Iron Burger

(I would recommend cooking this on the grill. Unfortunately we don't have a grill so we had to follow the recipe. It would have MUCH better grilled!)

Ingredients:


Patties:
1lb ground sirloin
1 teaspoon salt

Horseradish sauce:
1 tb canola mayonnaise
1 tb dijon mustard
1 tb prepared horseradish
2 tsp ketchup

Relish:
3 applewood-smoked bacon slices, chopped
3 cups vertically sliced yellow onion
1 tb finely chopped chives
1 tsp worcestershire sauce
1/4 tsp freshly ground black pepper

Remaning Ingredients:
Cooking spray
4 hamburger buns or kaiser rolls
4 thick tomato slices
1 cup shredded lettuce

Preparation:

To prepare patties, divide beef into 4 even portions, lightly shaping each into a 1/2 inch thick patty. Sprinkle evenly with salt. Cover and refrigerate for 30 minutes.

To prepare horseradish sauce, combine mayo and next 3 ingredients in a small bowl. Set aside.

To prepare relish, cook bacon in a large non-stick skillet over med-low heat until crisp. Remove bacon from pan. Add onion to bacon drippings cook 15 minutes or until golden brown. Combine bacon, onions, chives, worcestershire sauce, and pepper in a small bowl.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties; cook 5 minutes on each side or until desired degree of doneness. Spread 1 1/2 tsp horseradish sauce on cut sides of each bun half. Top bottom half of each bun with 1 patty, 1/4 cup relish, 1 tomato slice, 1/4 cup lettuce, and top half of bun.

Recipe adapted from Cooking light

Spaghetti and Meatballs

I loved this spaghetti recipe! Instead of using veal I used 1 1/2 lbs of beef and to save on time I used pre-made italian and regular bread crumbs.

Ingredients

For the meatballs:

• 1/2 pound ground veal
• 1/2 pound ground pork
• 1 pound ground beef 
• 1 cup fresh white bread crumbs (4 slices, crusts removed)
• 1/4 cup seasoned dry bread crumbs
• 2 tablespoons chopped fresh flat-leaf parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• Vegetable oil
• Olive oil

For the sauce:

• 1 tablespoon good olive oil
• 1 cup chopped yellow onion (1 onion)
• 1 1/2 teaspoons minced garlic
• 1/2 cup good red wine, such as Chianti
• 1 (28-ounce) can crushed tomatoes, or plum tomatoes in puree, chopped
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper

For serving:

• 1 1/2 pounds spaghetti, cooked according to package directions
• Freshly grated Parmesan

Directions

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 minutes. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 minutes, until the meatballs are cooked through. Serve hot on cooked spaghetti and pass the grated Parmesan.

Recipe Adapted from Ina Garten- Barefoot Contessa