Marinara Sauce

Simple & Sweet Marinara Sauce

1 lb hamburger meat (optional)

1 large yellow onion, finely diced
5 gloves of fresh garlic, minced
3 Tablespoons of olive oil
1/2 cup decent red wine (Try using a cabernet Sauvignon, merlot or shiraz for slight variations in flavor.)
28 oz can (or fresh) crushed tomatoes
6 oz can tomato paste
1-2 Tablespoons brown sugar (use less for less sweet)
1 teaspoon Kosher salt
1 teaspoon fresh ground pepper
1/4 cup (at least) fresh basil, finely chopped
1/4 cup (at least) fresh oregano, finely chopped
3 Tablespoons (at least) fresh parsley, finely chopped
1 Tablespoon dried Italian herb blend
1 bay leaf while simmering

 Directions

1. Heat a large pot or Dutch oven over medium heat. Add 3 Tbs of olive oil - OR- Brown meat of choice (lean ground beef, ground turkey or chicken, lean pork, or meatballs) and set aside. Drain out 70% of remaining fat but keep about 2-3 tablespoons in the pot.
2. Add onions and sauté  for about 3 minutes. Add garlic and cook for another 2 minutes. 
3. Pour in red wine and deglaze the pan, carefully scraping up any bits on the bottom of the pan with a wooden spoon. Allow the wine to reduce in volume by half by cooking for about 2-4 minutes. 
4. Add tomatoes, tomato paste, brown sugar, salt, pepper, fresh herbs, and dried herbs. Stir to combine. 
5. Reduce temperature to low or simmer. Add meat back into sauce if using. Cook for a minimum of 1 1/2 hours and as long as 8 hours. 

Makes about 4 cups of sauce. Freeze any extra sauce after it has cooled.

White Bean and Bacon

The White Bean and Bacon recipe was inspired by this one here, but we tweaked a few things.

Slow Cooker Ham & White Beans
1 lb package dried northern beans (ended up using canned so it would go quicker)
3/4 lb bacon (fried up to a crisp and chopped up before adding to crock pot)
2/3 cup diced yellow onion (or 2 tsp onion powder)
6 cups water (didn't need this much since we were using canned)
salt & pepper to taste (don't need too much salt due to the bacon)

1. Throw it all in a crock pot
2. Set on low for 8 hours
3. Serve up with your favorite cornbread

yum yum yum

Acorn Squash Soup

Please note: the original recipe can be found HERE on the Food Network site, by Guy Fieri.

Ingredients

3 whole acorn squash, approximately 8 cups when cooked
6 shallots, 1 cup diced, 3 left whole and peeled
6 garlic cloves, peeled
3 tablespoons olive oil, plus 1/3 cup extra-virgin olive oil
1 tablespoon salt
1 tablespoon pepper, freshly cracked, plus more for seasoning
1 stick unsalted butter, in all
4 cups chicken stock, low-sodium (or veggie broth for vegetarian)
1/4 teaspoon cayenne
1/4 teaspoon white pepper (a little less)
1 teaspoon sage, dry
1 teaspoon savory
1 cup heavy cream (if freezing for later, omit this and add after thawing)
1 tablespoon Worcestershire sauce
1/3 cup grated Parmesan

Directions

Preheat the oven to 350 degrees F. Cut the squash in half on the equator and remove the seeds with a spoon. Cut a flat spot on each end so the squash will sit flat. Line a baking sheet with aluminum foil and arrange the squash, cut side up. To 3 of the squash halves, add a peeled shallot and to the other 3 add 2 garlic cloves on each. Drizzle with 2 tablespoons of olive oil and season with 1 tablespoon each of the salt and freshly cracked pepper. Roast in the hot oven until very tender and starting to caramelize and collapse, approximately 1 hour. Remove from oven and when cool enough to handle, remove the squash from the skin. Reserve the roasted shallots and garlic with the squash. Can be done ahead.

In a large Dutch oven, heat 1 tablespoon of the olive oil and 2 tablespoons of the butter over medium-high heat and when the butter is starting to foam, add the raw diced shallots and saute until they are starting to caramelize, about 5 to 6 minutes. Deglaze with 1/2 cup of the chicken stock and stir to remove any fond. Reduce the heat to medium-low and add in the reserved squash, roasted shallots and garlic and then the remaining chicken stock. Stir to combine, then puree with a stick blender. The mixture will be very thick. Add in the cayenne, white pepper and the herbs. Stir in the cream and Worcestershire sauce and heat slowly over medium-low heat. When the mixture comes to a slow simmer, mix again with the stick blender and stir in 1/4 cup of the Parmesan and turn heat to low. Serve with a fresh crack of black pepper, a nice drizzle of extra-virgin olive oil and a light sprinkle of remaining Parmesan. Ladle into soup bowls and serve.