We met at Kara's home where she taught us about several of her favorite pasta sauces. Those there were Cindy, Yessika, Ingrid, Jennifer, and Kara. Above is a picture of her pesto sauce before it is mixed with pasta. All of the food was delicious :-)
Showing posts with label Pasta Sauces. Show all posts
Showing posts with label Pasta Sauces. Show all posts
Tuesday, May 19, 2009
Pasta Sauces
We met at Kara's home where she taught us about several of her favorite pasta sauces. Those there were Cindy, Yessika, Ingrid, Jennifer, and Kara. Above is a picture of her pesto sauce before it is mixed with pasta. All of the food was delicious :-)
The Medium Pesto
Kara Bagley
1 clove garlic
2 cups fresh spinach
2 cups fresh basil
1/4 cup pine nuts
1/3 cup grated Parmesan
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
4 tablespoons olive oil
Place garlic in blender to break it up into small pieces. Add the rest of the ingredients, blend on low speed, scrapping down as needed. A tamper is very useful in getting all the leaves into the blades.
Use on pasta, pizza, chicken vegetables or bread. To store, press plastic onto the surface of the pesto and keep refrigerated up to 5 days.
1 clove garlic2 cups fresh spinach
2 cups fresh basil
1/4 cup pine nuts
1/3 cup grated Parmesan
1 teaspoon salt
1/8 teaspoon pepper
1 teaspoon lemon juice
4 tablespoons olive oil
Place garlic in blender to break it up into small pieces. Add the rest of the ingredients, blend on low speed, scrapping down as needed. A tamper is very useful in getting all the leaves into the blades.
Use on pasta, pizza, chicken vegetables or bread. To store, press plastic onto the surface of the pesto and keep refrigerated up to 5 days.
Herbed White Sauce
Kara Bagley
2 tablespoons butter
2 tablespoons flour
2 cloves garlic
2 tablespoons fresh sage (parsley, rosemary, basil, thyme), chopped
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
1 cup parmesean cheese, grated
Cook butter and flour for 2 minutes on medium heat. Add garlic and herbs, cook 30 seconds and add milk. Stir constantly and add salt, pepper, nutmeg and cheese until melted. Add more milk to thin if needed.
2 tablespoons butter2 tablespoons flour
2 cloves garlic
2 tablespoons fresh sage (parsley, rosemary, basil, thyme), chopped
2 cups milk
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg, freshly grated
1 cup parmesean cheese, grated
Cook butter and flour for 2 minutes on medium heat. Add garlic and herbs, cook 30 seconds and add milk. Stir constantly and add salt, pepper, nutmeg and cheese until melted. Add more milk to thin if needed.
Pasta White Sauce
Cindy Sage
Melt one cube of butter. Add and stir 2/4 c flour. Add 2 cups hot water and 1 can evaporated milk. (Or use 3 cups cream or milk-will not be as rich) Stir over medium heat until thickened.
I season my white sauce with onion (can use powder), garlic (or powder) and salt and pepper.
Variations
Cheese sauce- to white sauce; add 2 c shredded cheddar cheese (great over pasta).
Broccoli cheese: Add to cheese sauce, chopped broccoli, and bacon bits.
Nacho Cheese: To Cheese sauce, add 1 cup salsa.
Alfredo sauce: Add grated Parmesan cheese to white sauce.
Add ins: Grilled chicken, broccoli, spinach, or green beans, carrots, peppers, etc.
Tuna noodle: Add 1-2 cans tuna to white sauce. Add 16 oz package cooked peas. And mix into noodles.
Great for scalloped or baked potatoes
Melt one cube of butter. Add and stir 2/4 c flour. Add 2 cups hot water and 1 can evaporated milk. (Or use 3 cups cream or milk-will not be as rich) Stir over medium heat until thickened.I season my white sauce with onion (can use powder), garlic (or powder) and salt and pepper.
Variations
Cheese sauce- to white sauce; add 2 c shredded cheddar cheese (great over pasta).
Broccoli cheese: Add to cheese sauce, chopped broccoli, and bacon bits.
Nacho Cheese: To Cheese sauce, add 1 cup salsa.
Alfredo sauce: Add grated Parmesan cheese to white sauce.
Add ins: Grilled chicken, broccoli, spinach, or green beans, carrots, peppers, etc.
Tuna noodle: Add 1-2 cans tuna to white sauce. Add 16 oz package cooked peas. And mix into noodles.
Great for scalloped or baked potatoes
Fresh Tomato Marinara
Kara Bagley
2 tablespoons olive oil
1 cup yellow onion, diced
1/2 cup green pepper, diced
3 garlic cloves, minced
4 cups peeled, chopped tomatoes
1-6 ounce can tomato paste
2 teaspoons honey
2 tablespoons fresh basil
1 tablespoon fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon fennel seed
Saute onion and peppers in olive oil in a large saucepan over medium-high heat. Add garlic, cook, 30 seconds. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 30 minutes; stir occasionally.
If desired, blend for a smoother sauce in the blender for about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally. Serve over fresh pasta
2 tablespoons olive oil
1 cup yellow onion, diced
1/2 cup green pepper, diced
3 garlic cloves, minced
4 cups peeled, chopped tomatoes
1-6 ounce can tomato paste
2 teaspoons honey
2 tablespoons fresh basil
1 tablespoon fresh oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon fennel seed
Saute onion and peppers in olive oil in a large saucepan over medium-high heat. Add garlic, cook, 30 seconds. Add remaining ingredients. Reduce heat to low and simmer, covered, until tomatoes are very tender, about 30 minutes; stir occasionally.
If desired, blend for a smoother sauce in the blender for about 30 seconds. Return mixture to saucepan. Simmer over low heat about 5 to 10 minutes, stirring occasionally. Serve over fresh pasta
Marinara Sauce
Kara Bagley
2 tablespoons olive oil
1 medium yellow onion, diced fine
3 large cloves of garlic, minced
28 ounce can Muir Glen crushed tomatoes
2 tablespoons red wine vinegar
2 tablespoons tomato paste
1 teaspoon sucanat
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
½ teaspoon salt
Sautee onion in olive oil for 5 minutes, stirring occasionally, until light golden. Add the garlic and cook for 1 minute, then add the tomatoes and vinegar. Bring to a boil, then reduce heat to medium low and simmer, uncovered for 20 minutes, stirring occasionally. Add the tomato paste, sugar, herbs, salt and pepper. Simmer another 10 minutes, stirring frequently.
2 tablespoons olive oil
1 medium yellow onion, diced fine
3 large cloves of garlic, minced
28 ounce can Muir Glen crushed tomatoes
2 tablespoons red wine vinegar
2 tablespoons tomato paste
1 teaspoon sucanat
1 tablespoon fresh oregano, chopped
1 tablespoon fresh basil, chopped
½ teaspoon salt
Sautee onion in olive oil for 5 minutes, stirring occasionally, until light golden. Add the garlic and cook for 1 minute, then add the tomatoes and vinegar. Bring to a boil, then reduce heat to medium low and simmer, uncovered for 20 minutes, stirring occasionally. Add the tomato paste, sugar, herbs, salt and pepper. Simmer another 10 minutes, stirring frequently.
Tomato Cream Sauce
Kara Bagley
1 teaspoon olive oil
2 large cloves of garlic, minced
1 teaspoon sucanat
2 teaspoons pizza seasoning
24 ounce can tomato sauce
½ cup cream
Sautee garlic for 1 minute, add the tomatoes sugar, seasoning and tomato sauce. Bring to a boil, then reduce heat to medium low and simmer, uncovered for 15 minutes, stirring occasionally. Remove from heat, add the basil and cream. Do not bring to a boil. If you need to reheat, do so slowly on low heat, stirring frequently.
1 teaspoon olive oil
2 large cloves of garlic, minced
1 teaspoon sucanat
2 teaspoons pizza seasoning
24 ounce can tomato sauce
½ cup cream
Sautee garlic for 1 minute, add the tomatoes sugar, seasoning and tomato sauce. Bring to a boil, then reduce heat to medium low and simmer, uncovered for 15 minutes, stirring occasionally. Remove from heat, add the basil and cream. Do not bring to a boil. If you need to reheat, do so slowly on low heat, stirring frequently.
Red Pepper Sauce
Kara Bagley
1 tablespoon olive oil
2 large sweet red peppers, seeded and diced
¼ cup yellow onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/4 cup white wine vinegar
1 cup chicken broth
1/2 cup heavy cream
salt, to taste
Sautee peppers and onions, add garlic, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add vinegar and bring to a boil. Boil for 1 minute. Add chicken broth; simmer for 30 minutes. Add heavy cream; simmer 10 minutes. Puree in blender until smooth. Season with salt, to taste.
1 tablespoon olive oil
2 large sweet red peppers, seeded and diced
¼ cup yellow onion, diced
2 cloves garlic, minced
1 tablespoon tomato paste
1/2 teaspoon dried thyme
1/4 cup white wine vinegar
1 cup chicken broth
1/2 cup heavy cream
salt, to taste
Sautee peppers and onions, add garlic, tomato paste, and thyme. Cook mixture for 2 minutes, stirring constantly. Add vinegar and bring to a boil. Boil for 1 minute. Add chicken broth; simmer for 30 minutes. Add heavy cream; simmer 10 minutes. Puree in blender until smooth. Season with salt, to taste.
Fresh Pasta
Kara Bagley
2 cups flour (white, semolina, whole wheat pastry flour, spelt flour)
1/2 teaspoon salt
2 eggs
¼ cup milk
Mix together flour and salt.. Add egg and milk; knead dough until flour is stiff. Let rest a 15 minutes. Roll into a ball and quarter. Using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. Cut into desired shapes. Let dry for 1 to 3 hours on flat surface. Cook as in boiling water for 3 minutes or bag and freeze up to 6 months.
2 cups flour (white, semolina, whole wheat pastry flour, spelt flour)
1/2 teaspoon salt
2 eggs
¼ cup milk
Mix together flour and salt.. Add egg and milk; knead dough until flour is stiff. Let rest a 15 minutes. Roll into a ball and quarter. Using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. Cut into desired shapes. Let dry for 1 to 3 hours on flat surface. Cook as in boiling water for 3 minutes or bag and freeze up to 6 months.
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