Good Morning all,
Been busy since the husband was off the last two days. Got car taken care of; oil change, tire rotation, tune up, etc.
Did grocery shopping and made fajitas. They came out quite tasty. Grilled up peppers, onions and had some salsa fresca. Made side of yellow rice to go with and just a simple salad.
Since the evening was cool sat out back on the patio to enjoy the evening and wine. Last of the sunset was quite pretty.
Dinner last night was Salisbury steak with French Onion gravy. Doesn't look like much on the plate but it came out delicious. Meat was seared perfectly on both sides, onions had a nice caramel color and the sauce had such wonderful flavor from the wine and tomato. Cooked up nice and easy in the electric skillet. Served up over garlic toasts and made some yummy and simple steamed broccoli for the side. Worked perfectly with the steak.
Since the Salisbury steak uses only 1.25 lbs. of ground meat, after dinner I cooked up the remaining 3/4 lb. with some taco seasoning. So now there are tacos ready to go for lunches along with leftover fajitas and steak.
No cooking for me the next few days.
Wish I could say the same for the cleaning.
TT...sounds like you had a nice experience out at the new restaurant and fun with friends. Sorry about the sticker shock on the menu. If they were good friends and you know them well I see no harm in asking for the broccoli at the end of everyone's dinner; especially if the child was done eating and the broccoli was just going to be put in the restaurant's trash. You made good use of it for lunch and prevented waste. Good for you.
As for the spaghetti sauce recipe it uses few ingredients so use quality ones. It easily halves or doubles so you can make less or more. Cooks up fast and is done about the same time as the pasta or shortly after if you start it about the same time as you do the pot of water to boil your noodles. Freezes well also. Aside from 'cooking' the garlic the only thing you have to do is open cans and season things to your taste preference. Pretty easy.
AG's QUICK-COOKING PASTA SAUCE
Ingredients:
2 cans (28 oz. each can) San Marzano whole tomatoes in juice
1 can (28 oz.) Crushed San Marzano tomatoes in puree -- OR -- 1 can (28 oz.) of tomato sauce
1/2 -1 cup of chicken broth or stock
4-6 cloves of garlic; very finely minced
dried basil, parsley, oregano, salt, cayenne or black pepper
EVOO (about 4 Tbsps.)
2-3 Tbsps. of sugar (I use Stevia)
*optional a few tablespoons of tomato paste if needed to thicken. (I use the Cento brand tomato paste in a tube)
Instructions:
1.) Put the whole tomatoes and juice in either a food processor or blender and process until completely smooth. Set aside.
2.) Peel and mince the garlic. In a deep skillet or pot on medium heat sauté the garlic until it is fragrant. DO NOT scorch. If it burns it will turn bitter and ruin the flavor of the sauce. If you scorch it the garlic, throw away and start over fresh otherwise the whole dish will have a burnt and acrid taste!
3.) Add the processed tomatoes slowly to the garlic in the skillet.
4.) Add the 1 can of crushed tomatoes (or sauce)
5.) Stir and let get warm. Check thickness and add 1/2 cup of chicken broth/stock. If still too thick add more stock/broth but DO NOT exceed 1 cup (it gets too thin and runny otherwise).
6.) Add 2-3 Tablespoons of sugar. The sauce should not taste overly sweet. The sugar is to cut the acid in the tomatoes and just 'brighten' the sauce a bit.
7.) Season the sauce with a few shakes of each: dried basil, oregano, parsley and a bit of salt and some pepper (either cayenne or black). Season to your desired taste preference. Add a few Tablespoons of paste if need be to thicken.
8.) Bring to a boil then immediately reduce to low simmer. Let simmer while noodles cook. Top with cheese and fresh basil and/or parsley.
Margaret...sorry about the heat. Right now you guys are warmer than we are.
I do feel for you. We were not always accustomed to the heat. Originally we came from NE Ohio so our first summer in AZ was overwhelming and hard. I do know how you feel. Try to keep cool and just know it is not going to last forever. It will go away and move on. In the meantime stay hydrated and take advantage of it to enjoy the cool mornings, evenings and to cook out as much as possible.
Sean....dinners are looking and sounding good!
We too have the weekly 'cleaning of the science projects'. Have to admit we have been getting a lot better about it. Both of us have been trying to be more mindful about what's in there lurking in the back of the fridge in those containers.
Anna...I am sure that lasagna will be a big hit for dinner. You certainly have cooking it down to a science and sound very organized. That's unusual your one son and the husband don't like to grill. Well, maybe they'd like a turn in the kitchen cooking one evening instead?
That way they can make dinner for all and you can get a night off. While those 2 cook the other one can wash and dry the dishes and the third son can wash and dry a load of clothes for you. I said you can have a day off---that means 'no' work. If they argue you tell them I said so!
Speaking of which I don't get a day off. Poor AG has dishes to put away, dishes to wash, a kitchen to clean and very dirty floors to vacuum. And of course more things to round up for donation. It never ends.
Happy Day All
AG
