Sunday, August 31, 2014

Slowcooker Sweet & Spicy Tomato Sauce

This is the results of "OMG my fridge is packed with a full CSA haul!" when the person I share it with was on vacation.  Normally I'd add carrots and or celery to my sauce, but I'm set on not buying extra veggies given the abundance that I've been getting from the farm.

6 lbs of tomatoes
1 cherry bomb pepper
2 green peppers
3 zucchini/summer squash (~1/2 lb each)
1/4 lb enoki mushrooms
1 onion
1/3 cup olive oil
1 cup Red wine (it's fine if it has turned, or you can use red wine vinegar)
1/4 cup rice vinegar (I used roasted garlic flavor. It's delicious, you could also roast the garlic rather than putting in fresh cloves)
6-8 cloves of garlic (smash prior to putting in so the oils are released)
2 tbs honey or brown sugar for vegans (or more, to taste)
1/2 cup or more fresh basil reserve some for later addition.
1 bay leaf
some: oregano,  dried italian herbs, salt to taste.
Slow cook in crockpot: Low 8-10 hours

Even if you have a casual relationship with your cutting board you'll be a master of this in no time. Quarter tomatoes (I didn't remove skins, some recipes really recommend blanching and removing, but they break down easily in the crockpot and were all farm-fresh, organic and whatnot). Rough chop other ingredients and add along with liquid.
Walk away! Have an awesome day at work, out with friends, whatever.
When you get back hope around hour 6,8 or 10 just remove bay leaf, place the immersion blender into the pot and blend. Taste and add in extra seasoning (I used fresh pink salt here) and fresh basil to taste.

This made three 24 oz. bottles plus two cups... so served that night and bottled the rest for me and to give as gifts. Also, the one cherry bomb just gave it a bit of a roasted flavor. Feel free to add more hot peppers for more of a bang.

Thursday, January 9, 2014

Bourbon Infused Mini-Maple Cornbread Loaves - Gluten Free, Dairy Free

I love my mini-loaf pan. I just used it for mini-meatloaves and hadn't even had a chance to put it away from the dish-rack when I thought of these.

Preheat Oven to 400 degrees

  • Non-Stick Spray (I used coconut oil, which was from Trader Joe's)
  • 2 Cups Cornmeal/ Stone Ground Corn flour (make sure it's gluten free)
  • 1 Cup Brown Rice flour (most recipes use 1/2 c. brown, 1/2 c. white, but this is what I had. It is a touch grainier than most breads we know)
  • 2 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1/4 Tsp Salt
  • 1/2 Tsp Chili Pepper Flakes
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Coriander
  • 1/2 Tsp Allspice

Blend all the above (dry) ingredients together. Be sure to spray your loaf pan (or skillet)
  • Buttermilk Replacement:
    • 1 Cup Coconut Milk 
    • 1 Tbsp Vinegar added to Coconut Milk (I used Apple Cider Vinegar)
  • 2 Eggs
  • 1/4 Cup Margarine (softened), or coconut oil
  • 2 Tbs Rice Bran Oil
  • 2 Tbs Maple Syrup
  • 2 Tbs Bourbon (I think it might stand a touch more next time)
  • 1 Tbs Orange Juice
  • Maple syrup (or honey) for drizzling on top prior to baking
Combine liquid ingredients together, add vinegar directly into coconut and then combine the rest, whisking into dry ingredients for just a minute or so - until smooth.  Pour or spoon batter into pan, drizzle with maple syrup or honey, and bake for 18-22 minutes, using the toothpick test.

Here's how they came out: