Saturday, January 28, 2012

Sahars Spaghetti Sauce





Spaghetti sauce has been a tradition in my husband's family (even though they are not Italian) for generations. It was always the men's job of making it. It was made in big batches and frozen for later and convenient use. During our first year of marriage, while I learned what my husband liked, and basically learned to cook, I prepared all the ingredients as my husband has said, ready for him to make. Well, he never had time to make it and I ended up making it alone, it literally took me 2 days to make the sauce. I was in tears at the end. I blanched the tomatoes, skinned, diced, did EVERYTHING from scratch, and promised to never do so again in my life. And I never have. I used canned tomatoes, proudly, along with canned tomato paste, but other than that I make the rest from fresh ingredients. This batch made me 6 yogurt tubs! We're ready for a good 6 months! It is a bit thick, my husband says more like a chili. If i need it more saucy, I add a can of tomato sauce/paste when I de-freeze it. It takes less space in the freezer (because it's thicker) and I can thin it out as needed depending on what I'm making.

Makes about 12 servings (6 yogurt tubs)
Takes about 4 hours to make 

 FUNDABBLER FACT 

Tomatoes actually come from South America!

 INGREDIENTS 

Ground beef - 1.5 lbs
Ground lamb - 1.5 lbs
Bell Peppers - 4
Carrots - 6
Onions - 2
Garlic - 1 whole clove
Zucchini - 3 medium
Tomatoes - 2 Fresh diced
Dried Parsley - 3 tablespoons
Cinnamon - 1 teaspoon
Dried Oregano - 2 tablespoons
Dried Basil - 4 tablespoons
Dried Rosemary - 2 tablespoons
Turmeric - 1 tablespoon
Celery - 1 cup chopped
Diced Tomatoes - 4 cans 
Tomato paste - 3, 5.5 oz cans 

 INSTRUCTIONS 

Take your beef and lamb and add it to a hot oiled pan.


Add half of your garlic and spices until nice and brown.



While it fries up wash and cut your zucchini



crush the garlic



cut the onions



The bell peppers and the tomatoes



the carrots



Add the celery (mine was frozen)





add your canned tomatoes and paste to your now fried beef in your huge pot




Let simmer until the carrots are almost tender (because once frozen, it will be cooked again when you de-freeze it) and add the rest of your spices last minute and stir. 



Let cool, pour in storage containers and freeze to be used at your convenience!





Enjoy!

Sunday, January 22, 2012

Dark Chocolate Raspberry Truffle Cups



I found this recipe while searching for "decadent" on FoodNetwork. This looked easy, and it was, even more so the way I made it. And great! The original recipe calls for you to cut wax paper and use muffin tins, but I was too lazy and made it in mini disposable shot glass cups. Still cute and yummy!


Takes about 40 min to make
Serves 14 mini shot glasses or six full size portions

 F U N D A B B L E R   F A C T 

Legend has it that the truffle was created by accident in the grand French chef, Auguste Escoffier in the 1920's. 


I N G R E D I E N T S  

Chocolate wafer crumbs (from Oreo Cookies or chocolate wafers) - 1 1/2 cups fine
Butter - 6 tablespoons melted
Fresh Raspberries - 1 small box
13 mini plastic shot glasses (3 oz each)
Raspberry Jam - 1 generous tablespoon (I added this)
Heavy Cream - 1/2 cup
Chocolate - 8 oz bittersweet (I used 80% the recipe calls for 70%)
Vanilla Extract - 1 teaspoon


 I N S T R U C T I O N S 
Use a fork to mix together the chocolate wafer crumbs and butter. Make a crust in the shot glasses. Place a raspberry in the center of each crust 

In a saucepan, bring the cream just to a simmer over low heat. Pour the cream over the chocolate in a bowl and let stand about 10 minutes to melt the chocolate. Add your teaspoon of raspberry jam and stir some more.

While still liquid, poor gently over prepared crusted cups.


Fill the tarts with the truffle mixture. 


Smooth the tops, add a raspberry, and refrigerate!
Enjoy!


Friday, January 13, 2012

Mlle Cupcake



So being away so long is mostly because of hormones that left me unable to touch food. After that my energy level has been trailing and therefore our food was mostly fried rice, pasta with frozen sauce that I had made pre-pregnancy. So… now that my energy is coming back, some light has made its way through our windows this winter and most importantly my ability to look at food again has been restored, here we go again!

FUNDABBLER FACT
Mlle Cupcake is one of the only people I have seen make cake pops in Quebec. :) Bravo Mlle Cupcake! On t'aime déjà!



During the holidays a sweet hostess gifts I received was a cute little cookie kit from Mlle Cupcake. Today was yet another snow day. I kept my daughter from daycare in hopes she stays healthy during a stomach flu breakout. Phew! So we baked of course! 

The cute cookie dough was wrapped in a cupcake cloth and baby blue ribbon. Inside the fabric was the directions of how to prepare her dough into 24 cute, and yummy, little cookies. 

So, I defrosted the dough, cut it up into 24 pieces.



We preheated the oven to 350, placed 12 little cookies onto a cookie sheet. 



Baked them for 10 min a batch, and then, ENJOY!




Yummy! Merci Mademoiselle Cupcake. J'ai hâte de voir votre boutique en personne à Québec! 

If ever in Québec, I suggest visiting her boutique, until then-

her site: 

Let's have a fabulous 2012. Happy new year everyone!

Enjoy!