Marinara Sauce
Delicious, simple marinara sauce, great for any pasta night
Ingredients
- 2 tbsp olive oil extra virgin
- ½ cup yellow onion finely chopped about 1/2 medium onion
- 3 cloves garlic finely minced
- 1 can crushed tomatoes 28oz San Marzano
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ cup fresh basil finely chopped
- 1 to 2 tbsp tomato paste
- 1 tsp sugar optional
Instructions
- Place saucepan over medium heat, add 2 Tbsp. olive oil. Add ½ cup yellow onion once the oil is hot, cook until soft and starting to brown (about 5 minutes), stirring frequently2 tbsp olive oil, ½ cup yellow onion
- Add minced garlic and stir continuously until garlic is fragrant about 1 minute3 cloves garlic
- Add crushed tomatoes, tomato paste, sugar, oregano, salt, and pepper. Bring to a light boil, then reduce heat and simmer covered for at least 30 minutes. Stirring occasionally1 can crushed tomatoes 28oz, ½ tsp dried oregano, ½ tsp salt, ¼ tsp ground black pepper, 1 to 2 tbsp tomato paste, 1 tsp sugar
- Remove from heat and stir in fresh basil¼ cup fresh basil
- Add sauce to pasta, or whatever you want, and enjoy!
Notes
1. You can use 1 tsp store bought minced garlic in place of one clove of garlic, 3 tsp for this recipe
2. If you are using dried basil, reduce the amount to about 1 1/2 to 2tbsp, and add the basil with the oregano and the other ingredients
3. Try adding the dried oregano (and dried basil if you are using dried) to the oil and onions with the garlic, it creates a great fragrance for the sauce.
4. To add a bit more depth of flavor you can try adding 1/2 cup of good red wine (don’t use port or fortified though) to deglaze before adding the tomatoes and seasonings. Let the wine cook for a few minutes to heat the alcohol off before adding the tomatoes.
5. If your sauce is chunkier than you like, use an immersion blender to smooth it out.
Pumpkin Bread
Delicious dense, moist bread that is perfect for fall
Equipment
- 2 mixing bowls
- Measuring Spoons
- measuring cups
- 2 9×5 inch loaf pans
Ingredients
- 1 can pumpkin puree 15oz can
- 4 large eggs
- ⅔ cup water
- 1 cup vegetable oil
- 3 cup white sugar
- 3 ½ cup all-purpose flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp ground ginger
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Grease and flour two 9×5-inch loaf pans.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger together in a large bowl.3 1/2 cup all-purpose flour, 2 tsp baking soda, 1 1/2 tsp salt, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1/2 tsp ground cloves, 1/2 tsp ground ginger
- Mix pumpkin puree, eggs, oil, water, and sugar in a separate bowl until well blended.1 can pumpkin puree, 4 large eggs, 2/3 cup water, 1 cup vegetable oil, 3 cup white sugar
- Stir flour mixture into pumpkin mixture until just blended.
- Pour batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted in center comes out clean, about 50 minutes.
Notes
- This recipe can be divided in half to make just one loaf. The pumpkin puree can be frozen in an airtight ziplock bag for later use.
- 1 cup of melted butter can be used to substitute for vegetable oil to make the bread richer
- You can customize this bread with mix-ins like nuts, seeds, or even fresh fruit. Lightly coat any mix-ins in flour before adding to the batter so they don’t sink to the bottom. Apple pieces would be an excellent addition to this recipe. Note: adding anything might affect bake time, so make sure to check the loaves in multiple spots for doneness.
Pumpkin Soup
Pumpkin soup is a hearty seasonal soup that can be served hot or cold
Equipment
- 1 Stock Pot
- 1 Wooden or Vinyl spoon
- 1 Knife
- 1 cutting board
Ingredients
- 2 15 oz can Pumpkin Puree
- 1 Large Yellow or White Onion 2 medium onions can be used. Any onion you prefer can be used, the final color of the soup might be affected
- 2 tbsp Butter
- 1 Cloves Garlic, minced
- 3 Cup Chicken or Vegetable Stock
- 1 Cup Water
- ½ to ¾ Cup Heavy Cream
- Salt and Pepper to taste
Instructions
- In a stock pot melt butter and sauté onions until translucent (5 to 10 min), light browning is ok, try not to let them get too dark
- Add garlic and sautee 1 minute
- Add pumpkin puree, broth and water and bring to a boil, make sure to gently scrape the bottom of the pot with a wooden (or vinyl) spoon to get all that flavor off the bottom of the pot
- Once boiling, reduce heat and simmer for 10 minutes
- Remove from heat and blend with blender (never fill more than half full, use an oven mitt, it will be hot), or immersion blender, until smooth
- Season with salt and pepper to taste
- Add heavy cream (do not heat the heavy cream) and serve with hearty, crusty bread
Notes
Substitutions:
- To make this with whole pumpkin use either a cooking pumpkin or butternut squash that you have pealed and cubed, a 4 pound pumpkin should be enough, follow instructions as written and check the pumpkin for doneness with a butter knife or fork
- If you don’t want to mince your own garlic you can buy fresh minced garlic- use 1 tsp per clove (2 tsp for this recipe)
- Olive oil can be used to substitute for butter
- Milk or half and half can be used in place of heavy cream- more butter can be added for extra richness
- Cocanut milk can substitute for heavy cream or milk to make this recipe vegan friendly (using olive oil instead of butter, of course), whisk together 1 can of coconut milk (13.5 oz) and 1 TBS flour and add to soup, simmering an additional 10 minutes (after blending) to thicken the soup and cook the flour.
Pumpkin Spice Latte
Everyone's favorite latte
Equipment
- 1 Sauce Pan
- Measuring Spoons
- 1 Spoon
Ingredients
- 1 cup Whole Milk
- 1 oz Brewed Espresso
- 3 Tbsp Pumpkin spice syrup
- ½ cup whipped cream
- 1 pinch pumpkin spice optional garnish
Pumpkin Spice Syrup
- 1 ½ cup sugar
- 1 ½ cup water
- 6 cinnamon sticks
- 1 tsp ground cloves
- 1 tsp ground ginger
- 2 tsp ground nutmeg
- 4 Tbsp pumpkin puree
Instructions
- Combine sugar and water in saucepan and bring to a simmer.1 1/2 cup sugar, 1 1/2 cup water
- Once sugar is dissolved, add cinnamon sticks, ground cloves, ginger, nutmeg and pumpkin purée, and let simmer for 20 minutes.6 cinnamon sticks, 1 tsp ground cloves, 1 tsp ground ginger, 2 tsp ground nutmeg, 4 Tbsp pumpkin puree
- Remove from heat and immediately strain through cheesecloth.Makes enough syrup for 8 beverages. Keeps up to 7 days in the fridge.
Pumpkin Spice Latte
- Heat and froth milk1 cup Whole Milk
- Brew espresso1 oz Brewed Espresso
- Place Pumpkin Spice Syrup into a mug, followed by hot espresso. Stir together.3 Tbsp Pumpkin spice syrup
- Fill mug with heated frothed milk until ¾ full, then top with whipped cream.1/2 cup whipped cream
- Sprinkle with pumpkin pie spice!1 pinch pumpkin spice
Notes
- You can use brewed espresso, pods, instant, or substitute a very strong coffee for this recipe
- If you do not have a frother you have several options- heat the milk and you can whisk vigorously, use and immersion blender, use a blender, use an electric mixer, put in a jar with lid and shake (please use oven mitts or pot holders, the milk is hot). Or if you don’t really care about froth, just heat the milk and skip frothing
- You can substitute any milk alternative or lower fat milk for the whole milk
- If you don’t have a cheesecloth you can pour the syrup through a fine mesh strainer, or just pick out the cinnamon sticks and skip straining all together
Pumpkin Spice Latte (without Pumpkin)
The classic fall latte without pumpkin
Equipment
- 1 Sauce Pan
- 1 Spoon
- Measuring Spoons
Ingredients
- 1 cup strong brewed coffee
- ½ cup whole milk heated and frothed
- 1 tsp pumpkin spice
- 2 Tbsp sweetened condensed milk
- ½ cup whipped cream optional
- 1 pinch nutmeg optional
Instructions
- Brew a strong cup of coffee and pour into a mug.1 cup strong brewed coffee
- In a small saucepan, heat the milk over low to medium heat until hot. Froth the milk1/2 cup whole milk
- Combine sweetened condensed milk and pumpkins spice then add to coffee and stir.1 tsp pumpkin spice, 1/2 cup whipped cream
- Add frothed milk to the coffee.
- Garnish with whipped cream and nutmeg2 Tbsp sweetened condensed milk, 1 pinch nutmeg
- Enjoy!
Notes
- Any kind of coffee can be used, as long as it’s strong.
- If you use espresso brew 1 oz of brewed espresso and increase the milk to 1 cup
- Any non-dairy milk, or any fat content milk can be substituted for the whole milk
- If you do not have a frother the milk can be frothed with a blender, a mixer, an immersion blender, by hand with a whisk, or in a jar with a tight fitting lid (please use oven mitts, the milk is hot). The frothing can also be skipped and you can just add the heated milk to your coffee.
- If you don’t want to use sweetened condensed milk you can make a simple syrup (2 Tbsp hot water, 2 Tbsp sugar) and add your pumpkin spice to that. Make sure the sugar is completely dissolved
- Feel free to add more or less pumpkin spice to cater to your tastes, making your own is a great option too!
Lasagna
Equipment
- 1 9" X 13" pan Any pan near this size will work
- 1 Skillet Medium
- 1 Mixing bowl
Ingredients
- 28 oz Pasta Sauce Use your favorite brand, or our Homemade Marinara
- 15 oz Ricotta Cheese Whatever the smaller tub size is, 15 to 17oz
- 1 lbs Ground Beef Whatever fat content you prefer
- 1 Egg
- 8 oz Mozzarella Cheese
- 16 oz Lasagna Noodles Use uncooked, not ready to use
- 2 tsp Basil Dried for this recipe
- 1 tsp Salt
- ½ tsp Black Pepper
- 3 clove Garlic Minced
Instructions
- Brown ground beef in a skillet with salt, pepper, and garlic1 lbs Ground Beef, ½ tsp Black Pepper, 3 clove Garlic, 1 tsp Salt
- Drain the grease from your ground beef
- Mix the pasta sauce into the ground beef and set aside28 oz Pasta Sauce
- Mix the tub of ricotta, 1 egg, basil, and 1 to 2oz mozzarella cheese, set aside15 oz Ricotta Cheese, 1 Egg, 2 tsp Basil, 8 oz Mozzarella Cheese
- Spray the 9×13 pan with cooking spray and get ready to layer. First lay down a thin layer of ground beef and marinara (about 1/5th of your sauce)28 oz Pasta Sauce, 1 lbs Ground Beef
- Place 3 lasagna noodles on top of the marinara side to side, three should fit without needing to overlap much or break any noodles16 oz Lasagna Noodles
- Spread 1/3 of your ricotta mixture on the pasta. Place small spoonfuls all over the noodles, this will make spreading easier15 oz Ricotta Cheese
- Cover the ricotta with 1/5 of your marinara
- Repeat the layering steps 3 times
- On top of your last layer of marinara spread the remaining mozzarella cheese8 oz Mozzarella Cheese
- Bake in the oven at 375F for about 50 minutes, the cheese should be golden brown
- Let cool for about 10 minutes before cutting and serving
- Enjoy!
Notes
- You can substitute 1 Tbsp store bought minced garlic for the garlic cloves in this recipe
- Make sure your lasagna noodles are the uncooked variety, your lasagna will be wet and sloppy if you use the “oven ready” variety
- If you use an incredibly thick sauce, you might need to use extra sauce or add a little water, so that your pasta cooks properly
- You can customize this with extra ingredients or seasonings. Substitute 1/2 pound Italian sausage for 1/2 pound ground beef for extra flavor, try adding a layer of pepperoni on top of each ricotta layer, it’s delicious. Sautee whatever vegetables you love and add them into your sauce instead of meat for a vegetarian option- season them with salt, pepper, garlic, and oregano.