So This Is Christmas

Merry Christmas is such an infectious feeling I like to feel that way all year around.

So if you are visiting just before Christmas, just after Christmas or even here on Christmas day I am sure you will find something of interest for you and in the spirit of Christmas.

It may be said that Christmas is no longer a celebration but this must be spoken by people that have never had trouble closing their eyes on Christmas Eve in an expectation of what maybe left for them on the carpet under the tree.

I continue to look forward to the surprise on my Grandchild's faces to this day at Christmas events.

Merry Christmas - Merry Christmas - Merry Christmas

Wednesday, September 14, 2011

My Mothers Favourite Homestyle Cooking Recipes

By Sharon Pearson




I'm not sure anyone who dislikes a big bowl of spaghetti topped with a homemade spaghetti sauce.

Today I am going to share my easy recipe for homemade spaghetti sauce. This spaghetti sauce recipe uses ground turkey rather than meat, but veggies can omit the beef all together.

The recipe requires one small to medium onion, which is diced.

Heat a giant stock pot over extreme heat. Pour in 3 large spoons extra virgin olive oil followed by the cubed onion. Next, add 1 large spoon of garlic-shallot puree, or 2 cloves of crushed garlic. Stir.

Next, add 1 tablespoon of dried basil leaves. Crush with your fingers as you add the basil. Follow with 1 spoon of dried oregano.

Stir this for approximately a minute until the onions soften, then add 1 pound of ground turkey (or beef). Break up the meat as you add it to the pot.

Keep cooking the turkey all the way thru, then add 1/3 cup of sherry wine. Cook the wine off for approximately 1 minute.

Recently I've been using canned organic tomatoes for this recipe. I've revealed that they are less acidic and provide a better flavor profile.

Eventually, add 2 (28 ounce) cans of crushed tomatoes, followed by 15 oz ketchup and 6 ounces of tomato paste. Add 1 dried bay leaf, 1 little spoon salt and 1/2 teaspoon white pepper. Bring to the boil, then simmer for 1/2 hour, covered, over low heat.

After 30 minutes, you may see the sauce is cooked down.

Before you serve, give it a little taste test. If it is still too acidic, add 1 spoon of sugar and stir well. You can a little more if needed.

Serve with parmesan chips, fresh basil and home made garlic toast. If you've got any leftover sauce, you can simply freeze this for a future meal.

Tip: You can also add mushrooms, pancetta, or your favorite ingredients to this sauce. For an Italian pink sauce, mix in 1 or 2 big spoons of heavy cream before serving.




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