Make it Yourself: Spaghetti Sauce Two Ways

This "Make it Yourself" series is my version of a series a friend of mine has on her blog.  It's a great idea, and I'm sure she won't mind my adding mine to the bunch...After all, "imitation is the sincerest form of flattery".  I'll add these as they come to mind, which may or may not be often, lol.
So, how do you like your sauce?  Thick and chunky, full of garden-fresh veggies or thin and simple?  I like both, but I tend towards the veggieful variety of spaghetti sauce.  What better way to incorporate more nutrients into my kids' meals?  You can also blend half to make it less noticeably chunky. (If you are using the optional meat, blend before adding.)
These really are great sauces that I've adapted for my family over the years.  The recipe makes a big batch, enough for 2-4 meals depending on how many you need to feed and what you are using it for.  They freeze well, which is why they're a big batch.  Actually, that developed because of a red sauce lovin' pregnant mama who craved spaghetti {of all things} for weeks on end in her last pregnancy.  It was easier to make the sauce once a week than every time she needed spaghetti.  Shockingly, she came out on the other side with her red sauce love intact.  ;) I hope you enjoy it!  (I apologize for the lack of photos--I made this and fully intended pictures but plum {tomato} forgot.)
EtA:  Gotta add, homemade sauce is SO much better than store bought!  I recently bought a jar of GF sauce just to have on hand--a high quality one that we used to like, and it was so disgusting to us, lol.  Even if you don't end up preferring my version, please, please find a happy home made sauce that works for you--it is so worth it.  There.  Continue on...


Thick and Substantial Chunky Spaghetti Sauce

3/4 c. cold pressed olive oil 
1 small red onion, finely diced
5 mushrooms, chopped
1 small carrot, finely diced
1 small zucchinni
4 cloves garlic, diced
1small can chopped olives
2 tbsp. dried basil
1 tsp. dried oregano
1 tsp. dried parlsey (fresh herbs are also nice if you've got them!)
2 - 28 oz. cans crushed tomatoes
1 can tomato paste plus 2 cups water
2-3 tbsp.  honey (cuts acidity)
a pinch of salt if the olives weren't enough for you ;)
a couple grinds of black pepper (not too much, it'll make it bitter!)
1 1/5 pounds cooked ground beef, turkey or turkey sausage, optional (I like half beef/half turkey)

In a large heavy (non reactive) pot, add olive oil, onion, mushrooms, carrot, and zucchini.  Bring to a medium-high heat and saute until veggies begin to soften. (I use the onions as the main indicator.)  Add garlic and herbs; cook another minute or two.  (Be careful not to burn the garlic.)  Add tomatoes, paste, water, honey, and pepper.  Bring to a nice simmer and turn to low.  Cover, leaving the lid slightly ajar.  Stir it occasionally and let it simmer for about an hour.  You can go a bit longer, if desired.  Good Stuff.  I use this for lasagna, spaghetti and other pasta bakes.  Freezes very well.

Creamy Pasta Sauce

2 - 28 oz. cans crushed tomatoes
1/2 c. cold pressed olive oil
6-8 cloves garlic, diced
1 tbsp. honey
a pinch of salt and a few grinds of pepper (not too much; we don't want bitter sauce here!)
1 tbsp. basil
1/2 tsp. oregano
1/2 tsp. parsley
chopped olives and mushrooms, optional
1 lb. cooked ground beef or ground turkey (I like half and half)

The Italians may start with fresh tomatoes (and I've done this when I've had the time and garden-fresh paste maters) but I've found the crushed canned tomatoes to work just fine.  This can easily be doubled and frozen in recipe-sized quantities.
In a heavy large pan, add olive oil and garlic.  (Also mushrooms and chopped olives, if using.) Cook about a minute, making sure not to burn.  Add tomatoes, honey, seasonings and the optional meat.  Simmer for 20-25 minutes, uncovered.  Add lid, make sure you are cooking on low and simmer another 20-25 minutes.  If you want this super un-chunky, you can blend after cooking.  This is great for when you want a lighter sauce that will really coat your pasta.  I have also used this as a pizza sauce in a pinch. 

A note:  Please don't skimp on the olive oil.  It gives the depth that makes these sauces so authentic.  And please use real olive oil, lol.  I specify  cold or first pressed because from what I understand, it's the only way to tell that you are actually getting olive oil--if not stated as above on the bottle, you may have olive oil diluted with whatever cheap vegetable oil is available.  Be sure you're getting what you pay for!

Autumn Salad with Orange Vinaigrette

I don't have a picture of this one.  It is, though, one of my favorite salads, so I ought to have a picture.  I like this salad just about anytime.  My aunt introduced this to us.  I just made the dressing a little more healthy....The Orange Vinaigrette I use in the broccoli salad is also the one I use in this salad as well.  {See how resourceful I am?}  Or how versatile this vinaigrette is, perhaps.

12-14 c. mixed greens (baby greens are excellent, otherwise, tear into bite-sized bits)
2 avocadoes, sliced or
2 c. red seedless grapes
6-8 oz. artichoke hearts (make certain they are GF!--I use Trader Joes)
1 small red onions, thinly sliced
1c. toasted walnuts or pecans

Toss ingredients.  Add vinaigrette. 
You can make this ahead of time, not adding the vinaigrette and avocado until serving.  Actually, I prefer not to toss the dressing in the salad but let each serve themselves; that way, I'm not left with any soggy leftovers.  (My brother once made this ahead of time in the vinaigrette...he learned his lesson, poor guy. Soggy, soggy, soggy...;-))

Sunshine Broccoli Salad with Orange Vinaigrette

I think everyone has some version of this salad, but most are laden with mayo (which are mostly made with unhealthy oils--aside from a few brands like Vegenaise and Spectrum).  Here is my Sunshine version.  What gives it this lofty name?  Why because it's a breakfast food at our house, of course!  (How many moms can claim that their children eat broccoli for breakfast and like it?  {grin}  Hey, it has bacon and OJ, so why not???
The vinaigrette is great with any salad as well.   This could easily be made vegan by omitting the turkey bacon and substituting maple syrup or agave nactar for the honey.   I know the photo is not that great--I was in a great hurry to feed ravenous children...

So here's the character list:

For the vinaigrette:

1/4 c. honey
1 tsp. dry mustard
1 tsp. paprika
1/2 tsp. sea salt
3/4 c. grapeseed or olive oil (I use grapeseed for breakfast)
1/2 of a large orange or 1/4 c. freshly squeezed OJ
3 tbsp. apple cider vinegar
1 tbsp. onion (minced if you are not using a high-powered blender)
1 tsp. grated orange zest

For the salad:
big bunch of resh broccoli, cut up in small pieces
1/2 lb. turkey bacon, cokked, cooled and crumbled (I prefer Oscar Meyer--it crisps well)
1/2 c. sunflower seeds
1/2 c. sliced almonds
1/2 c. sliced green onions
1/2 c. dried honey sweetened cranberries
1 c. sliced orange

Blend all vinaigrette ingredients except oil on high.  Turning blender to lowest setting (especially if using olive oil, you don't want to bruise it and it'll taste bitter!) and drizzle in oil. 
Mix salad ingredients in a large bowl.  Add dressing and toss well.  Let chill for several hours.  (I make this the night before when I serve it for breakfast.)

Our Best Bites' Sausage and Egg Overnight Casserole--gf,cf

I really love breakfast.  Anyone else with me on that?  There's just something about coming out of an overnight fast that makes me hungry...
My favorite breakfasts are savory dishes because they don't cause my blood sugar to spike like other yummy things can.  My daughter has now added eggs in once a week (YAY!), so we get to have baked dishes like this more often. 
This is another of those recipes that my family loves for special ocassions like birthdays and Christmas morning.  Mama loves them because the work is done the night before and not with a hungry toddler attached to my hip, hehe.

So here it is.  My version of Our Best Bites Sausage and Egg Overnight Casserole--gf,cf

Here's what you need:

one loaf gluten free bread (home made or store)
1 lb. gf turkey sausage, browned
1/4-1/2 c. green chiles (your preference)
1 dozen eggs
1 can coconut milk (I prefer thai kitchen whole fat)
1 tsp sea salt
1/2 tsp paprika
1/2 tsp black pepper
2 tbsp hot sauce
1 c daiya cheese, optional

Grease a 9x13" baking dish.  Cut the bread into 1" cubes.  If you are using any type of cheese, sprinkle it over the bread.  Add sausage on top, then the green chiles.
In a bowl, whisk eggs, seasonings, milk, and hot sauce together.  Pour over the bread/sausage mixture. 
Cover and refrigerate overnight. 
when ready to bake, preheat oven to 350 degrees.  Bake uncovered for 50-60 minutes or until egg is set and is golden brown. 
Let cool for 10 minutes before serving.

pulling up a few Thanksgiving favorites

Thanksgiving dinner can be overwhelming.  These are my favorite recipes.  The cranberry sauce is easily made ahead, as is the pie (if you like it cool like me).

{Also be sure that your turkey is gluten free!}

cranberry sauce

maple glazed sweet potatoes

pumpkin pie--not egg free

Can I just say that this is the best?  It's my mom's recipe subbing coconut (whole fat) milk for the cream...so good!

country style stuffing  --a real, gluten free, and yummy stuffing!

Overnight Blueberry French Toast

This is one of our family's favorites for Special Breakfasts like birthdays or Christmas morning. 

before baking

before eating...note the gorgeous dinnerware

What you'll need:

One loaf GF bread (homemade or not, it all works)

1 dozen eggs

1 can whole fat coconut milk (I like Thai Kitchen)

1/3 c. maple syrup

1 c. blueberries

Sauce:

1/4 c. maple syrup

1/4 c. agave nectar

2 tbsp. tapioca starch

1 c. water

1 tsbp. coconut oil or butter

1 c. blueberries

The night before, cut bread into 1" cubes; place into a greased 9x13" dish.  Top with blueberries.  In a large bowl, beat eggs. add milk and syrup and mix well.  Pour over bread and cover.  Chill over night.  Remove from fridge 30 minutes before baking.  Cover and bake at 350 degrees for 30 minutes.  Uncover and bake another 25-30 minutes or until golden brown and eggs are set. 

Fod the sauce:  In a saucepan, combine all ingredients except blueberries and whisk well.  Bring to a boil on medium heat.  Stirring constantly, allow sauce to boil for about 3 minutes.  Add blueberries and reduce heat to low.  Simmer for another 7-10 minutes or until berries have burst.  Serve over French toast.

Chinese Kick {Chicken Lettuce Wraps, Chow Mein, and General Tso's Chicken}

I have been on a Chinese food kick the past week or so and it's all Andrea's fault.  My friend Andrea has been doing a "Make it yourself" series and the last couple of recipes were Chinese.  I never knew Chinese food made at home really could taste so good (without the added MSG, preservatives, ect) and be so, well, Chineasy.  My kids loved both, which is important for this mom...although, I do tend to try out a recipe 3-4 times on my family before I scrap it.  Sometimes kids just need familiarity and then, wham!  They love it.  I had also found some reusable wooden chopsticks for the family, so we're trying our hand at that, too. 

So here's a link to Andrea's Chow Mein and Chicken Lettuce Wraps.

The chow mein  and lettuce wraps are simple to make GF:

-use brown rice pasta, such as Trader Joes or Tinkyada (don't over cook!)
-use wheat free/gluten free tamari, such as San-J brand (which you can also get soy free...)
-use any starch as your thickener.  I've found that tapioca, arrowroot, and potato all work perfectly.  Just be sure that your potato starch is starch and not potato flour.

Seriously, these are good.  Go ahead.  Try them.  And I dare you to use chopsticks.

The other recipe that I found that will be on our menu is General Tso's Chicken found at Tasty Kitchen.
It is gluten free from the get-go, and really good!  The change up's I made were the thickener and the sweetener, and to omit the chili garlic sauce.  I used tapioca starch as the thickener and agave as the sweetener.  Really, the only problem I had was in the frying; the oil splattered somethin' fierce.  But it was worth it.