Spaghetti Sauce:

Not Sketti Sauce

A good while back I watched an episode of Honey Boo Boo (don't judge) where the family made a rather interesting version of spaghetti sauce, affectionately referred to as "sketti". Based on what I was able to gather, the sauce is roughly 50% margarine and 50% ketchup. Any seasonings? Nope. Margarine and ketchup, only. Was it at least slowly simmered over a low heat to somehow hopefully and magically deepen or develop the flavors of the ketchup and margarine? Nope. Microwaved.   

(I'm not going to show you good people how to make sketti. So don't fret and stick with me here.)

Out of purely morbid curiosity, I made it. I know, I know, it's gross but I just had to find out. I knew it would be awful....but sometimes in life you just gotta make that call for yourself. It's like when your wife pulls some unidentified Tupperware container from the way, way back of the fridge with some leftover whatever, hailing from days of yore, and smells it. She recoils in disgust and says: "Ew!!! Gross!!! Here, smell this!!!". And you do. You know it's bad but you still smell it anyway. Why didn't you just learn vicariously from her obviously bad experience? After all, you did just witness her recoiling in disgust. Wasn't that enough? Apparently not.

So I made the sketti. Surprisingly, it wasn't what I was expecting at all, really. In fact, I was actually somewhat familiar with it. And it was exactly as it should be. It was surprisingly, yet logically, sweet and tangy. The richness of the margarine tones down the tang of ketchup and adds a certain undeniable balance that.......oh shut up, Justin! Nutshell? It reminds me of SpaghettiO's. Does it taste exactly like SpaghettiO's? No, but the first thought that came to my mind when I tasted it was that of those beloved little round O's from my childhood. I guess you could say it was "SpaghettiO-esque". That being said, there's a reason why I don't eat O's anymore: they taste like sketti. Learn vicariously my friends, don't try this at home.

What I have for you today is my own version of spaghetti sauce. Or pasta sauce, if you will. I know that's kind of a generic term that can mean a million things. But for me, growing up, spaghetti sauce was always synonymous with marinara. It was something that was always in the "mix" for an easy weekly dinner. And this goes back to before I can remember. For me, it's one of those comfort-type foods that is easy to make and it will usually please pretty much anyone.

I prefer my sauce kinda chunky. So I leave the veggies a little bit larger so they provide something to bite into when you get a taste. Not huge chunks but significant enough to create an identifiable bite. I love to bite down on that odd piece of bell pepper mixed in the sauce and think to myself: Damn! That bell pepper is amazing.

Hint: We put this over stuffed cheese manicotti tonight and it rocked.    

Vegetarian Spaghetti Sauce


Ingredients:

• 3 15 oz. cans tomato sauce
• 1 15 oz. can diced tomatoes, drained 
• 2/3 small can of tomato paste
• 1/4 cup red wine
• 1 Tbsp soy sauce
• 1 tsp dried basil leaves
• 1/2 tsp dried oregano
• 1/2 tsp dried rosemary
• 1/2 tsp fennel seeds
• 1/4 tsp red pepper flakes
• 2 bay leaves
• salt and pepper to taste
• 2 Tbsp olive oil
• 1/2 large bell pepper, diced
• 1/3 large onion, diced
• 4 garlic cloves

Preparation:

1. In a large dutch oven or pot, over a medium high heat, combine the first 10 ingredients (up to and including the bay leaves). Bring ingredients to a simmer, then reduce heat to low to maintain simmer. Season with salt and pepper to taste. 

2. In a medium skillet, heat the olive oil over a medium high heat. Add in the bell peppers and saute for 2-3 minutes. Then add the onions and continue to saute for about 2 more minutes. Finally, add the garlic and saute for another 2 minutes. 

3. Now add your sauteed veggies to the pot with the sauce. At this point taste and adjust your salt and pepper if necessary.  Let simmer for an additional 15-20 minutes, stirring occasionally. 

4. Serve over pasta of your choice.

Servings: 6

Yellow Curry Peanut Noodles:

Asian (Con)Fusion

I have loved making this is dish for quite some time. My wife is NOT a fan of curry and even she digs it. I think that's mostly because the peanut butter is the lead character in this story. The curry is the co-star. And man do they work well together. 

Ever since I discovered curry, I've kinda been obsessed with it. I haven't found a curry of any particular type or from any particular country that I haven't liked. Not saying it doesn't exist and not saying I've tried them all, because I haven't. Which is cool with me because it just means I have more took forward too. I'm just saying I haven't found it yet. And that's cool with me too.

This recipe, to me, screams Thai. And it probably is now that I've had my way with it. But even prior to that, before I massacred it with love, I would still call it Thai. However, I visited several sites that had similar recipes and, even though nobody has given any history of it, they all seem to claim it's Chinese. That being said, let it be heard here and now, that my official contention is that this is a Thai dish. Okay, well maybe not actually Thai. Let's say, Thai influenced. Or even more accurately, Americanized Thai / Italian fusion (only because I serve it over linguine noodles). I suppose in the long run, it doesn't really matter

Now I don't want to add to the confusion here but this recipe usually calls for red curry paste. However, on one occasion, I didn't have red curry paste on hand so I used the yellow curry I did have and I actually liked it more. 

I kicked around the idea of writing this blog with red curry in the title because that's what you'd typically find in this dish. But then I thought screw that man! This is my blog and my recipe. I have 100% creative freedom here! So yellow curry it is my friends. Now and forever. Unless of course, all I have on hand is red curry. Then it's the other. Really, it's fantastic either way. I just happen to prefer it with the yellow curry so if I have them both on hand, which I usually do, it always gonna be the yellow. 

Okay, one more wonderful wrench in the machine. I wanted this dish to be served as a main. A hot pasta dish served with salad on the side. As with all the other recipes I found, it's usually served cold or at room temperature. What can I say? A guy wants what a guy wants. And I wanted a warm dish.   

Although this dish is completely different in the end, it was definitely influenced by this recipe found on Appetite For China. Props are certainly due. 

Yellow Curry Peanut Noodles


Ingredients: 

• 1 lb dried linguine
• 3/4 cup smooth peanut butter
• 4 Tbsp yellow (or red) curry paste
• 1/2 cup vegetable broth
• 1 15 oz can of coconut milk
• 3 Tbsp fresh lime juice
• 1 Tbsp sugar
• 1/2 tsp red pepper flakes
• 1/2 tsp salt or to taste
• unsalted peanuts, chopped
• cilantro, chopped
• lime wedges 

Preparation: 

1. Cook the pasta per the package directions. Drain and set aside.

2. In a medium sauce pan over a medium heat, combine peanut butter, curry paste, vegetable broth, coconut milk, lime juice, sugar, pepper flakes, and salt. Stir constantly until the mixture come to a simmer.

3. Lower the heat and continue to simmer, stirring constantly for 3-4 minutes. It's important you stir constantly, otherwise the sauce can scorch onto the pan. 

4. Put the drained noodles into a large bowl and stir in enough of the sauce the coat the noodles. You may not need all of the sauce as you don't want the noodles swimming in the sauce, just coated.

5. Serve and garnish with the cilantro, peanuts, lime wedges and additional pepper flakes if you like more of a bite.  


Serves: 4-6

Penne Alla Vodka

Penne Alla Vodka:

You Won't Get Drunk, Don't Worry

Honestly, the thought of pouring vodka over noodles has always sounded kinda gross. Okay, okay, I know you don't actually pour it over the noodles. And I know you're supposed to cook the sauce first. I also know the alcohol "cooks off" but I still always thought there would be a freaky vodka-like grossness to the remaining dish. As much as I know inside that I "know" about cooking, I also realize I don't know the first thing about cooking. That's what is so cool about it: There is ALWAYS something new to learn. Always.

It reminds me of the old critically acclaimed film Bill and Ted's Excellent Adventure (circa 1989) where they quoted Socrates. Funny how you learn cool stuff through stupid stuff. Or am I just stupid? Jury's out on that one. Anywho, the quote is as follows: "The only true wisdom is knowing that you know nothing". And if you KNOW that, you will learn everything you possibly can.
  

So a few years back, we were in an a local Italian restaurant for dinner before heading out to a blues show we had tickets for. My wife ordered the pasta with vodka sauce. I figured I could order my choice off the menu and then try her dish to see if I liked it. If I did great but if I didn't, I could say "Haha, mines is good, yours is gross". Then I could eat mine slowly with my eyes shut, all the while going "Mmmm, this is so tasty. Bet you wish you ordered this. What did you get again? Oh yeah vodka sauce. Ewww. Bet it's gross." 

I wouldn't have really done that. 

But as it turns out, the dish was actually very good. In fact, I kinda loved it. And bless her heart because she didn't close her eyes and tell me how much better hers was than mine. Note to self: Grow up Justin.

Since then, I've grown to love the dish. I've had it on several occasions since and thought it was about time I figured this thing out. My findings were rather cool. This dish is actually super easy to make and the results are equally as good. 

My wife (for the purposes of this blog, let's just call her Kris, mostly because at birth, her parents named her Kris) has a huge problem with me when we entertain. I have this uncontrollable urge to make the best food ever for my guests. Unreasonable?  No. However, the downfall to it is that I tend to spend too much time in the kitchen cooking for my guests instead of hanging out with them on the patio or in the pool like a good host should. Amateur? Probably. But I'm a perfectionist and would rather have them enjoy my "artistic capabilities" rather than my mediocre company. The fact is, I run my dinner parties like a restaurant. She's front of the house, I'm back of the house. She the hostess, I'm the chef.  But as usual, she's right. I should make stuff like Penne Alla Vodka that's quick and delicious and call it good.

That being said, this is perfect for guests because it doesn't require much cook time or prep. A small amount of mise en place is usually in order but, again, this one doesn't require much.

This recipe was inspired by The Pioneer Woman's version of this dish. 

 

Penne Alla Vodka

Ingredients:

• 1 pound box of penne pasta
• 2 Tbsp butter
• 2 Tbsp olive oil
• 4 cloves garlic, minced
• 2 shallots, finely chopped
• 3/4 cup vodka
• One 14 oz can of tomato puree (see hint below)
• 1 cup of heavy cream
• 1 tsp red pepper flakes
• 2 tsp salt, or to taste
• 1 tsp freshly ground black pepper, or to taste
• 2-3 Tbsp basil, cut chiffonade
• 3/4 cup grated Parmesan cheese 

Preparation: 

1. Cook pasta per box directions. Do not overcook making sure to leave pasta al dente. Once done, reserve one cup of the cooking water then drain the noodles. 

2. Heat butter and olive oil in a large skillet over medium high heat. Add garlic and shallots and cook until soft, about 3 minutes. 

3. Add vodka to skillet and cook to reduce for 2 to 3 minutes, stirring frequently.

4. Add tomato puree and mix until completely combined. Then reduce heat to low.

5. Add the cream and stir to combine.

6. Then stir in the red pepper flakes, salt, black pepper, and basil.

7. Finally, add the noodles and Parmesan and toss to combine all. 

Serves 4

Hint: The first two ingredients listed on most tomato puree cans are: Tomato paste, water.
If you can't find the tomato puree, buy a 14 oz can of tomato paste and add water to it until you reach a consistency somewhere between tomato paste and tomato sauce. The plus side to this? Tomato paste is half the cost of puree. Why would a product that's twice as concentrated cost half the price of the diluted version? Somebody is seeing someone coming from a mile away. Shhhh. Save yourself some money and stick it to the man! 

Vegetarian Lasagne:

Layered With Love

Layered with love? How cheesy is that title? Well let me tell you friends and neighbors, it's real cheesy. Three kinds of cheesy to be exact. Hehe, stepped into that one, didn't you?

In my humble opinion, lasagne is the quintessential comfort food. It's oozing with melty cheeses, it's got thick noodles that are as filling as all get out, and it's packed full of flavor. Lash that together with a hunk of warm garlic bread, a glass of Sangiovese and you are in Heaven.

Now, you can go many different directions with lasagne. And there are three quarters of a million different recipes out there. Trust me. I counted them. All of them. Me? I like the kind with the red sauce as opposed to the cream sauce types. I'm not saying I don't like both, just that if you put them both in front of me, I'd naturally gravitate toward the red sauce lasagne. And of course, since this is a vegetarian blog site, it's gonna have to be, well, vegetarian. 

My aim, when making these dishes, is to please not only myself, but of course, my wife as well. We don't disagree on too many things. That's one of the things that has made our marriage last for so many years. But when it comes to mushrooms, it's like Peter Griffin vs. the chicken, Spy vs. Spy, Wile E. Coyote vs. The Roadrunner. I love mushrooms and will demand that I'm buried with some. She, on the other hand, thinks they're slimy and therefore gross. The compromise? I leave them in large enough chunks so she can easily pick them out...... Smily face. Or as she would say, slimy face.   

While I was doing my research for this recipe, I came across a very interesting tidbit of info. This may already be common knowledge, but it's a new one on me. I always spelled lasagne with an "e" at the end. However, when I searched for it, the suggestion was to to spell it with an "a" at the end. Both look right to me but I always just used the "e" when I wrote it. As it turns out, both are correct. Lasagna is the correct spelling for one noodle, whereas lasagne would be the plural. It would stand to reason, at least from my perspective, that lasagne would be the correct spelling for the dish as well since the dish calls for several noodles. But I suppose that's up for debate.  

This particular recipe is adapted from a number of different recipes. However, its’ greatest influence came from a recipe written by an Allrecipes contributor by the name of John Chandler. This was originally a meat sauce lasagne recipe but I have made the appropriate changes to make it vegetarian. Yes, there seems to be a lot of ingredients here but I'd be willing to bet that you already have many of them in your pantry. And the extra effort you put into this dish will be well rewarded. 

Ingredients: 

1 (28 oz) can of crushed tomatoes
1 (15 oz) can of tomato sauce
2 (6 oz) cans of tomato paste
1/2 cup of water (you can use veggie broth if you have it on hand)
2 Tbsp white sugar
1 1/2 tsp dried basil leaves
1 tsp fennel seeds (do not leave this out!!!)
1 tsp Italian seasoning
1 Tbsp salt
1/4 tsp black pepper
4 Tbsp chopped fresh parsley, divided
1/2 cup minced white or yellow onion
4 cloves of garlic, minced
1 small eggplant, peeled, quartered lengthwise, and sliced into 1/4 inch slices
1/2 a medium zucchini, cut in half lengthwise and sliced into 1/4 inch slices
1/2 chopped green bell pepper
1/2 pound baby portabella mushrooms, sliced (you can use crimini if you want) 
12 lasagna noodles
16 oz ricotta cheese
1 egg
1/2 tsp salt
1 pound mozzarella cheese, thinly sliced
1 cup grated Parmesan cheese

Preparation: 

In a Dutch oven, combine crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.

Now add the onion, garlic, eggplant, zucchini, bell pepper, and mushrooms. Bring to a simmer over a medium high heat. Once simmering, lower heat, cover and simmer for 1 hour, stirring occasionally (about every 10 minutes or so).

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. You want them fully cooked but you want them al dente. Drain noodles, and rinse with cold water. Set aside.

In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F.

To assemble, spread 2 cups of sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 2 cups sauce over mozzarella, and sprinkle with 1/3 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil.  To prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.