Homemade Mexican-style canned tomato sauce.
Making tomato sauce is a great way to use up excess garden tomatoes; then you can freeze it in ice trays to create cubes for winter use.
I call this recipe easy because it does not involve a food processor. It’ll be on the chunky side, skins, seeds and all, but that works for me.
There are recipes out there that are probably closer to El Pato (a Mexican grocery favorite,) so I should probably call this “El Pato-ish.”
This recipe is tailored to rely on my “usual suspects” in the garden and the pantry, and uses Mexican-American techniques and ingredients (bacon fat!), but with a Continental twist (fresh oregano and white wine!) because I have a lot of oregano in the garden, usually have good dry white wine on hand, and once made, I also use this tomato sauce in Italian dishes.
Homemade El Pato-ish “Canned” Tomato Sauce
In a saucepan:
4-5 cups of cherry or grape tomatoes
leaves snipped from 2 six inch long sprigs of fresh oregano (or 1 heaping T. fresh, 1 tsp. dried)
1/2 tsp. cumin
1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. cinnamon
1/4 tsp/ black pepper
Later: 1/4 cup white wine (or apple cider vinegar or white vinegar)
In a frying pan:
2 tsp. bacon fat
1 Tsp. olive oil
1/2 cup finely diced onion
2 small jalepenos, finely diced
Later: 1tsp. minced garlic
Everyone loves Brad’s Raw Leafy Kale, but it can be an expensive habit. And since at the moment, I have more kale in my garden than I know what to do with, I thought, there must be a way to make leafy kale chips myself.
MaryJane’s Farm magazine had a comprehensive how-to in the June 2013 issue, but alas, it involved a food dehydrator (dessicator.) The search for an oven method led me to Dreena Burton’s Plant Powered Kitchen, where she gives excellent directions for oven-made crispy kale chips, as well as a nice recipe for a flavor coating based on tahini, tamari and maple syrup. Yum!
No Dehydrator Necessary, Just Use Your Oven
Dreena gives detailed directions for the cooking technique, but the gist of it is:
1. The kale must be spun or blotted very dry.
2. Hand mush the flavoring mixture with the kale leaves to coat them.
Watch this delightful video of 91 year old Clara chatting about growing up during the Great Depression of the 1930s, while frying up some hot dogs and potatoes, a dish she calls her Poor Man’s Meal.
My mom used to make this dish, too. We called it simply Hot Dogs ‘n’ Potatoes. She cut the potatoes a bit bigger, and left out the onions (probably as a concession to me), and used her electric frying pan. Served with ketchup, salt and pepper.
Homemade vegetable stock is a great way to use every last bit of the veggies you buy, and it can be frozen for later use to add wonderful flavor to any recipe.
When cooking, save things like the butt ends of carrots and celery (cut out the tough stem part of the carrot, and the hard base of the celery), celery leaves, clean potato peels, and the rubbery outer layers of an onion (do not use the skin; it will make your stock bitter). Keep a covered container in the fridge for collecting these scraps. At the end of the week, use your treasures to make stock. Continue reading