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Quick Pasta with Red Sauce and Ricotta

Diabetic Friendly Recipes, Entrees, Healthy Innovations, History of Canning, History of Tomatoes, Meat Recipes, Red Sauce Recipes, Sausage Recipes, Tomato Recipes Leave a comment

pasta with red sauce and ricotta

With our hurried society, we are always trying to conserve on time; thus, I try to respect this need for efficiency with my cooking instructions, where provision of optimum health is also a major focus.  My mind is made for details; henceforth, I spell out shortcuts that streamline cooking; this can make a particular recipe look long, but indeed it is concise, with an abundance of clock-conserving treasures.

This quick version of red sauce can be made in just 30 minutes, thus honoring our crowded schedules; it pleases with its added topping of ricotta cheese.

A dear friend always blesses me with gifts from her home, when she visits.  I never know what new gadget or food item she will introduce upon her arrival.  Several weeks ago, Wanda came bearing homemade ricotta, which she had made in a crock pot, with her suggestion to put it on top of spaghetti sauce.  As she cooks for a diabetic challenged husband, she serves just a little gluten-free pasta with lots of red sauce, topped with her ricotta; you may choose similar adjustments.  (A 5-star receipt for simple homemade ricotta cheese can be found at http://www.geniuskitchen.com/recipe/homemade-ricotta-cheese-crock-pot-345985)

Discipline is called for in any recipe, whether it be in the kitchen or life, with the constant need for balance between demands and desires.  Always we long for the best taste to be left in our mouths, but oh the challenge in allowing the time required for such quality.  Here I sacrifice some of the depth of flavor, which can be found in my moderately-more-lengthy instructions for Red Sauce for Pasta or Spaghetti Squash (2017/04/10).

Italian comes to mind when we think of red sauce; tomatoes, however, are a relatively new food in Italy.  In the 16th century, conquistadors introduced these to Europe, where they took centuries to become a leading world vegetable.  America didn’t fully accept this fruit-it is actually a fruit, not a vegetable-until the late 19th and early 20th centuries, a time that simultaneously saw an inundation of Italian immigrants on our shores.  For more on this history, see Spicy Sausage and Tomatoes (2017/09/25) and Ropa Vieja (2017/10/09).

If you are wanting a fine-textured red sauce, know that canned tomatoes, unlike fresh tomatoes, usually don’t boil down to a smooth puree, as calcium salts are added by many canners-this calcium firms the cell walls of tomatoes and keeps the pieces in tact.  Since these salts interfere with the disintegration process during cooking, be sure to check the labels on all canned whole tomatoes, only buying brands that don’t list calcium, unless a chunky sauce is desired.  I use canned tomato sauce here.

Pressured agendas bring loss of strength, while slowing down to smell the roses allows for the discovery of innate gifts, which were positioned by divine ordinance long ago.  We get to open these daily, if we but exercise patience.

References:

Reay Tannahill, Food in History (New York: Three Rivers Press, 1988, 1973), p. 206.

Harold McGee, On Food and Cooking (New York: Scribner, 2004, 1984), p. 331.

Quick Pasta with Red Sauce and Ricotta  Yields: 2-3 servings.  Total prep time: 30 minutes.  Note: may double the recipe.

15-oz can tomato sauce  (Organic is best, which is only slightly more expensive; available at most supermarkets.)

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic bottle for $1.99.)

1 tsp dried basil  (Also found at Trader’s.)

3/4 tsp salt  (Himalayan, pink, or Real Salt is important for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

4 med/lg cloves garlic  (For easy prep, use 2 cubes frozen garlic from Trader’s.)

1 tsp oil  (Coconut or avocado oil is best, as olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion, chopped small

2-3 servings of pasta

2 sausage links  (Natural sausage is best; I used Fence Line Hot Italian Style here.)

Spray oil  (Coconut is best for health; Pam coconut spray oil is available in most supermarkets; our local Winco brand, however, is much cheaper.)

2 tbsp tomato paste  (Freeze remaining paste in individual 1/4 c bags, to be thawed conveniently.)

Avocado slices

Ricotta cheese for topping

  1. tomato sauce simmering

    Take ricotta out of refrigerator, to bring to room temperature for serving.

  2. In a medium saucepan, place tomato sauce and 1/2 can of water, to which you have added seasonings and garlic.  Bring to a boil over medium heat; reduce heat to med/low and simmer, stirring occasionally.
  3. Heat oil in a sauté pan; sweat onion in hot oil (cook only until translucent); add to sauce.
  4. Fill a 3-quart saucepan 4/5th’s full of water, to which you have added a small amount of salt and oil (any kind will do).   Place over medium heat; when water boils, add pasta and cook for 7 minutes, or until al dente.
  5. Meanwhile cut sausage diagonally and sauté until light brown, in a frying pan sprayed with oil.  When done, add to tomato sauce.
  6. Slice avocados, set aside.
  7. When pasta is finished, drain in a colander, rinsing well.

  8. prepping pasta

    Finish the sauce, by adding tomato paste, stirring until thickened.

  9. Rinse pasta under hot tap water to warm it.  Place pasta on individual plates; pour sauce over top; garnish with large dollop of ricotta and a slice of avocado (see top photo).
  10. Quick, easy, delightful!

Spicy Sausage with Tomatoes and Turnips

18th Century French Cuisine, 19th Century French Foods, Botanical Make-up of Tomatoes, Diabetic Friendly Recipes, Entrees, Gluten-free Entrees, Healthy Innovations, History of American Cuisine, History of European Foods, History of Italian Cuisine, History of Mediterranean Cooking, History of Mexican Cuisine, History of Tomatoes, Sausage Recipes, Tomato Recipes Leave a comment

spicy sausage with tomatoes and turnips

Nothing pleases the palate as much as tomatoes fresh from the garden; read below details concerning how they traveled from America to Europe to the whole world; then, experience this great tomato recipe.

How I love this time of year, as it explodes with their bounty.  Nevertheless, at times the question is what to do with them all.  When faced with this dilemma recently, I mixed this fruit with turnips and my favorite Aidells Spicy Mango with Jalapeno Chicken Sausages, both of which I had on hand; thus, this relatively quick and easy recipe evolved.  Enjoy.  (For another delicious Aidells sausage recipe, see Sausage with Zucchini and Eggplant .)

Where Tomatoes Originated

We think Italian cuisine, when tomatoes are mentioned, as we readily do with references to sweet and hot peppers, eggplant, potatoes, turkeys, and corn (in particular polenta).  None of these foods, however, were present as part of this country’s heritage, until after the discovery of America.  1

The tomato, Lycopersicon esculentum, along with its relatives the potato, chilli, and tobacco, are part of the nighingshade family; tomatoes were domesticated first in Mexico, long before Christopher Columbus’ arrival here.  2

Cortez Brought Tomatoes Back To Spain

In 1519, twenty-seven years after Columbus’ first voyage, this fruit was officially discovered in Mayan towns by Spanish adventurer Hernando Cortez.  In 1527, conquistadors brought it back to Spain, along with the avocado and papaya.  3

Tomatoes Spread Throughout Europe

Nearly three decades hence, in 1554, an Italian chronicle listed the first identifiable description of this yellow cherry tomato as pomo d’oro (golden apple).  By the end of the 16th century, both red and yellow tomatoes were present in European gardens, but only as exotic ornamental plants.  There was a long period in which great suspicion was attached to them throughout this continent, due to their close resemblance to a deadly nightingshade.  Circumstances of the French Revolution, at the end of the 18th century, however, established them as an acceptable food.  4

Italy Leads The Way In Eating Tomatoes

Outside of Mexico, Italy was first to heartily incorporate this fruit in its food preparation; inadvertently it became a leader in this adaptation.  The story unfolds with the French region Provence, whose cuisine was closely related to its Italian neighbor; these men from Provence formed the Marseillaise legion during the French Revolution.  Being richly exposed to Italian cooking, these soldiers had adopted the Italian “love apple”, as it was called, for it was considered an aphrodisiac.  In turn, this Marseillaise legion introduced this treasure to the Parisian troops, who took it back to their great city; thus, skepticism concerning tomatoes ceased in Paris.  Acceptance followed throughout Europe and subsequently the whole world.  5

The week after next, I will post a Spanish recipe Ropa Vieja, from a 19th century American cook book, with more information on the history of tomatoes.  This is an omelette using our prized fruit and leftover meat; it doesn’t get any simpler, but oh so taste-provoking!

References:

  1. Ilaria Gozzini Giacosa, A Taste of Ancient Rome (Chicago and London: The University of Chicago Press, 1994), p. 11.
  2. Harold McGee, On Food and Cooking (New York: Scribner, 1984, 2004), p.329.
  3. James Trager, The Food Chronology (New York: Henry Holt and Company, 1995), pp. 86, 88, 96, 97.
  4. Ibid.
  5. Esther B. Aresty, The Delectable Past (New York: Simon and Schuster, 1964), pp. 129-130.

Spicy Sausage with Tomatoes and Turnips  Yields 4-6 servings.  Total prep time: 1 hr.  Note: leftovers taste even better, as flavors meld.

5 1/2 tsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 medium yellow onion, cut in even 1/8″ slices

12 oz Aidells Spicy Mango with Jalapeno Chicken Sausages  (May use any hot sausage of your choice, though this particular Aidells sausage is ideal; available at many supermarkets, including our local Winco and Fred Meyer-Kroger-stores.)

preparing turnips

1 lb turnips, cut in small 1/2″ dice

1 1/4 lb fresh tomatoes, chopped

3/4 tsp dried oregano  (Trader Joe’s has an excellent organic dried oregano for $1.99!)

1 tsp dried basil  (Also available reasonably at Trader’s.)

1 tsp salt  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

1 tsp fresh ground pepper

cooking turnips

Avocado slices  (These are high in potassium and other powerful nutrients.)

  1. Spay vegetables with an effective, inexpensive spray (combine 97% distilled white vinegar and 3% hydrogen peroxide); let rest for 3 minutes; rinse really well.
  2. To caramelize onions, melt 1/2 tsp oil in a sauté pan over medium heat; when a piece of onion sizzles in pan, lower heat to med/low; add rest of onions (do not crowd or they will sweat, taking much longer to caramelize). Stir every several minutes, until they began to change color; then, stir every minute, until dark brown; set aside.  Watch carefully while proceeding to next steps.
  3. In another frying pan, heat 2 tsp oil over medium heat; when small piece of sausage sizzles in pan, add the rest; cook quickly until browned, watching closely so as not to burn; place in a bowl, carefully saving juices in pan.
  4. Deglaze hot pan with 2 or more tablespoons of water (scrape fond, cooked-on juices, off bottom); set pan aside.
  5. Peel turnips, dice in small 1/2″ cubes, place in a large bowl, see photo in list of ingredients.
  6. Over medium heat, heat 1 tbsp more of oil in the above pan with juices. When a piece of turnip sizzles, stir in the rest, coating well with oils.  Cook covered until soft, about 10 minutes; stir every few minutes, deglazing pan each time you stir, by adding 2-4 tbsp of water; this additional water will steam the turnips; see above photo.  (Be sure to cover while cooking.)

  7. cooking tomatoes

    Meanwhile chop tomatoes; set aside in a bowl.

  8. Mix tomatoes into soft turnips; sauté uncovered, over medium heat, until they are cooked down-about 15 minutes-at which time a chunky sauce will be formed (see photo). When tomatoes initially begin cooking, stir in oregano, basil, salt, and pepper.  Be sure to cook this uncovered.
  9. Mix in sausage and onions after a somewhat-thick sauce has formed, having chunks of tomato in it; adjust seasonings (see photo).

  10. finished product

    Serve topped with avocado slices, for added health benefits.

Natural Sausage with Zucchini and Eggplant

Carrot Recipes, Eggplant Recipes, Entrees, Healthy Innovations, Sausage Recipes, Zucchini Recipes 1 Comment

natural sausage with zucchini and eggplant

At this time of year, we are wondering what to do with all the zucchini.  Using natural sausage and Chinese eggplant, I transformed this ordinary vegetable, which is actually a fruit, into a memorable dish.

Garlic and Aidells’ Spicy Mango with Jalapeno Chicken Sausages give this common garden plant a dramatic bite, with a sweet aftertaste.  Eggplant is a perfect accompaniment to zucchini, and caramelized onions compliment all.  This is a simple, mouth-watering treat indeed.

My pastors are bringing their prolific zucchini to our services now, and I am thrilled. Our church body experiences this benefit every growing season.

Throughout the year, we experience the results of what this couple’s hands accomplish in the realm of the Spirit, but during harvest time we reap what these same faithful hands produce in natural soil.  Their charitable action is steadfast, and it can be concretely seen in the vegetables and fruits, with which they fed our physical bodies.

This particular squash reproduces rapidly; it can quickly grow beyond what is satisfactory.  When it gets over-sized: it contains too much water, its seeds are large and tough, there aren’t enough recipes to utilize this inundation.  (Learn more about its biology and history at Zucchini Bread, 2017/07/31.)

Our pastors watch this fruit/vegetable prudently; thus, readily picking it before it grows beyond its prime-whenever possible.  Our church is like a prototype of their healthy garden.  Pastors Monte and Dawn care for us like prized plants: watering with the word, observing diligently, pruning with exceptional wisdom and love.  We are indeed well-tended.

I can’t express gratitude enough that our Lord saw fit to place me under their protection; it is here that I became equipped to fulfill my purpose as a food historian.  I invite you to access this bread of life at our church website alfc.net

Meanwhile eat heartily, by cooking this delicious recipe.

Aidells’ Spicy Mango with Jalapeno Chicken Sausages

Natural Sausage with Zucchini and Eggplant  Yields: 4-5 servings.  Total active prep time: 45 min.

2 1/3 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med yellow onion, cut evenly in 1/8″ slices

12 oz natural sausage, cut diagonally  (Aidells’ Spicy Mango with Jalapeno Chicken Sausages are the best here; available at most local supermarkets.)

1 lb Chinese eggplant, cut in 1/2″ cubes  (See photo below.)

4 lg cloves of garlic, minced  (For convenience, use 2 frozen cubes of garlic from Trader Joe’s.)

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; a fine grind Himalayan salt is available at Costco for $4.95 for 5 lbs.)

3/4 tsp freshly ground pepper, or to taste

chopping eggplant

2 carrots, thinly sliced at a diagonal

1 1/2 lbs of zucchini, cut in 1/2″ cubes

  1. Clean vegetables, using an inexpensive, effective spray of 93% distilled white vinegar and 3% hydrogen peroxide; let sit 3 minutes and rinse well.  Meanwhile go to next step.
  2. In a sauté pan, heat 1/2 tsp of oil.  When a small piece of onion sizzles, add all onions and caramelize over med/low heat, stirring every 2 minutes until color starts to form; then, stir every minute, until dark brown.  When finished, deglaze pan with 2 tbsp or more of water (scrape the fond, or cooked-on juices, off the bottom of pan with a spatula); then, add to the bowl of meat described below.  Watch onions carefully, while performing the next steps.
  3. Cut vegetables and meat, as described in the above list of ingredients; set all aside in separate bowls.  Mince garlic, if using fresh.

  4. finished product

    Heat 2 tsp of oil in another frying pan over medium heat.  When a piece of sausage sizzles in pan, add the other sausage slices and brown quickly, watching carefully, so as not to burn.  Place in a large bowl, carefully saving juices in the pan.

  5. When meat is removed, heat 2 tsp more of oil, with the left-over juices. Add eggplant, mix oil in well, and deglaze pan (scrape off fond left over by meat with 2 tbsp or more of water added to hot pan).  Cook covered until soft, stirring every couple of minutes; deglaze pan again; transfer eggplant to the bowl of meat.
  6. Heat 2 tsp of oil in same pan, add carrots, and cook for 3 minutes, or just until tender, stirring occasionally.  Mix zucchini into carrots; cook covered until limp, stirring several times.
  7. When vegetable is done, blend in garlic, salt and pepper; cook until you can smell the garlic.  (If using frozen garlic, make sure it is melted and distributed well.)  Mix in meat, onions, and eggplant; adjust seasonings; heat thoroughly.  Serve with delight.

Tortellini Sausage Soup and Bone Broth

21st Century Foods, Bean Recipes, Bone Broth, Carrot Recipes, Health Tips, Healthy Innovations, Sausage Recipes, Soups Leave a comment

pot of tortellini soup

I first had this soup in the pleasing home of a beloved friend six years ago. Her husband was dying of cancer; I was there ministering to them and they to me, for she was letting me do my laundry, while I helped to cook and clean.  We also had a time of deep prayer, as we cried out for healing grace.

My friend showed me how to make this tortellini soup amidst cleaning and laundry; it nourished our bodies and souls then especially, because of the trauma.  Here I have elaborated on this recipe, bringing yet more vitality, with the most important change being homemade bone broth. How it generates length of days!

Bone broth is a power food.  Eight ounces of chicken stock has only one gram of protein, while bone broth has nine grams per cup!  Further, it impacts our health in numerous ways.  Dr. Axe in Food is Medicine, lists its benefits as: aiding digestion, overcoming food intolerances, boosting the immune system, improving joint pain, and reducing cellulite.  1

I encourage you to take advantage of leftover bones; freeze chicken carcasses, until you have three; then, make this super stock with the easy guidelines listed below.

This friend’s other-half died shortly after this.  His funeral was a celebration of goodness and life; it was my favorite funeral ever, for God’s love was there.  I, however, experienced a mingling of confusion admits the joy: why death?

I have since learned the answer to this.  It is never our Father’s will that anyone die before fullness of age.  The Bible teaches us precisely how to avoid all ruin; it warns us that we are destroyed by lack of knowledge.  Its careful directions educate us on how to avoid destruction, with exacting instructions for receiving abundant life, as well.

Back then, my friends and I didn’t have enough wisdom to overcome death’s fierce attack.  Today I can say that I have the knowledge to overcome anything, in Jesus Christ’s name; this is solely because of the truth I have learned from the word of God.  Now I am strong and can stand in the face of all adversity, and I do just that!

My most prized wedding took place months after this favored funeral.  The size of this celebration of matrimony was extremely small, just a handful of attenders, but God was present!  The Spirit spoke to my heart in every fine detail of this ceremony: the vows spoken, the songs sung, the exquisite food, the fond fellowship were all an expression of vibrant blessing.

I experienced jubilee this day, for at the time, I thought there is redemption of the loss of my friend with this wealthy wedding, which followed the holy funeral.  Nevertheless this recovery was in mere seed-form then, as all truth starts.

Now there is fullness of this hope, for I know that we no longer have to be victims of destruction, as we have authority over the enemy of our souls.  This I learned at Abundant Life Family Church; I invite you to listen to teachings at alfc.net.

Bon appetit!

References:

  1. https://draxe.com/the-healing-power-of-bone-broth-for-digestion-arthritis-and-cellulite/
Tortellini soup

tortellini soup

Tortellini Sausage Soup  Yields: 2 qt.  Total prep time for soup, if bone broth is prepared ahead: 1 hr/ active prep time: 30 min/ cooking time: 30 min.  Note: may substitute packaged chicken broth.

1 tbsp oil  (Coconut or avocado oil is best; olive oil is carcinogenic when heated to high temperatures.)

1 med/large onion, chopped

1 lg carrot, cut diagonally in 1/4″ slices

1 stalk celery, sliced at a diagonal in small pieces

10-14 oz natural sausage, sliced diagonally  (A spicy sausage is preferable.)

scant 1/2 tsp Chinese Five Spice

scant 1/2 tsp dried crushed red pepper, or to taste

1 1/2 qt bone broth, recipe below  (You may substitute 1-liter box of chicken broth plus 1-15 oz can.)

6 oz frozen spinach or kale  (Organic frozen kale is available in health section at our local Fred Meyer-Kroger-store.)

1-15 oz can  kidney beans, or beans of your choice  (Organic beans are only slightly more expensive.)

1 c dried cheese or pesto-filled tortellini  (Available at Trader Joe’s.)

1 tsp salt, or to taste  (Himalayan, pink, or Real Salt is critical for optimum health; an inexpensive fine grind Himalayan salt is available at Costco.)

1 1/2 tsp Better Than Bouillon-chicken flavor-or to taste

1 c grated or shaved Parmesan cheese

  1. sweating onions

    Heat oil in a stock pot over medium heat; when a piece of onion sizzles in hot oil, add the rest and sweat, or cook until translucent (see photo).

  2. Add carrot, celery, and sausage; cook covered for a total of 10 minutes, stirring occasionally.
  3. Blend in Chinese Five Spice and red pepper; cover and cook 2-3 more minutes, stirring once midway.
  4. Stir in broth (see recipe below), cover, and bring to a boil over med/high heat.
  5. Mix in spinach or kale, tortellini, and drained beans; cover and bring to a second boil.
  6. Lower heat to medium, uncover, and cook for 10-15 minutes, or until greens are limp and pasta is soft.
  7. Add salt and Better Than Bouillon; adjust seasonings to taste.
  8. Serve topped with Parmesan cheese.

Bone Broth  Yields: about 3 qt.  Total prep time: your choice of 13-25 hrs/ active prep time: 15min/ inactive prep time: 30 min/  cooking time: 12-24 hrs, longer cooking extracts more nutrients.  (Note: may be made ahead and frozen in quart-size containers.)

1/2 c raw apple cider vinegar (Raw cider vinegar is most cost efficient at Trader Joe’s.)

3 leftover chicken carcasses, or 1 lg turkey carcass, broken in pieces  (May freeze individual carcasses until ready to use.)

2 lg yellow onions, quartered

4 celery ribs with leaves, cleaned and chopped in 2″ pieces

4 lg carrots, cleaned, skin scraped off, and chopped in chunks

8 lg cloves of garlic

  1. Fill an oven-proof stock pot one-third full of water, stir in vinegar, place poultry carcasses in water-break the bones to fit compactly in pot.  Add more water to cover carcasses and stir well.  Let sit 30 minutes (the vinegar draws out the nutrients from the bone marrow).
  2. Spray vegetables, except garlic and onions, with a safe, inexpensive, effective vegetable spray made by combining 97% distilled white vinegar with 3% hydrogen peroxide.  Let sit for 3 minutes; then, rinse well.  Scrape carrots and cut all vegetables; set aside.
  3. Preheat oven to 350 degrees.
  4. After 30 minutes, add vegetables to pot (be sure all is covered with water) and place it in oven.  Bake 1 hour at 350 degrees.
  5. Turn temperature down to 300 degrees; cook for a total of 12 to 24 hours-longer periods produce more nutrition, though 12 hours is still quite good.
  6. Add more water periodically, if needed; don’t, however, add any water the last 12 hours of cooking-this will aid in reducing broth, for freezing compactly.
  7. Strain when done.  Note: you may reduce to 2 qt liquid, for freezing compactly in quart-size containers, adding 1/2 qt of water to each, to restore to 1 1/2 qt of bone broth, for use in this tortellini soup recipe.