Tag Archives: Italian

Italian Spaghetti Sauce

Italian Spaghetti Sauce
1 can Tomatoes, diced
1 can Tomato paste
2 cups Water
4 cups Vegetables, fresh (summer squash, zucchini, onions,
mushrooms, broccoli, cauliflower, cabbage, carrots & etc.
2 tablespoons Fat (butter, coconut oil, olive oil)
2 tablespoons Herbs & spices, basil, oregano (dill & sage
sparingly)
2 teaspoons Onion, granulated
2 teaspoons Garlic, granulated, fresh is great
Sea Salt, to taste
2/3 cup Honey, (very important) approx.

Prepare all your vegetables (summer squash, zucchini, onions,
mushrooms, broccoli, cauliflower, cabbage, carrots, etc.). Dice,
grate, chop. In suitable pan melt fat of choice and add
vegetables. Sauté a minute or two then add 1/2 cup water.
Cover and let steam for another minute or two on low. Add
diced tomatoes, water and tomato paste (you can mix tomato
paste with the water before adding). Now add herbs and spices
(basil, oregano, dill, savory, tarragon, sage, marjoram, etc.),
onion, garlic granules & salt. Mix well. Taste. If it is spiced
and salted well begin to add some honey and then taste again.
A point will come when you know you have enough honey.
The taste of the sauce will POP. Now simmer 5 more minutes
and serve.

Italian Minestrone Soup

Italian Minestrone Soup
beans must be soaked for 24 hours before cooking
1/2 cup fat, Butter, coconut oil or olive oil
1 large Onion, chopped
3 sprigs Parsley, chopped
3 Carrots, diced
3 stalks Celery diced, diced use leaves
1 cup Cabbage, chopped
1 cup Potatoes, diced (raw)
1/2 cups Tomatoes, fresh or canned diced
2 quarts Water
2 cups Kidney Beans (soaked for 24 hours), blended to give
soup body,
1 large Bay leaf
2 teaspoons Oregano
2 teaspoons Salt, sea, or to taste
Pepper, to taste

Prepare all vegetables. In large pan heat oil. Add: onion,
parsley, carrots, celery, cabbage and potatoes. Sauté together
until browned about 20 minutes, stirring often. Add: tomatoes,
water and beans, bring to a boil. Add: bay leaf, oregano, salt
and pepper. Simmer for 30 to 45 minutes.
Notes from Veronica; Fat settles on top, to keep this from
happening stir 1/2 teaspoon corn starch into 1/2 cup of cold
water and stir into soup. This will emulsify the fats and oils in
any of these soups and other liquids. Soups are a good place to
use some of that fat you used for deep-fat frying it adds a nice
flavor.