So, things got weird on the food front.

Friday, 3/13 will be known in my mind as Panic Friday, when everyone in my community lost their collective shit and cleared the markets.

Things are getting back to normal, but sheesh.

Seeing the bread decimated, I got some beer bread mix.

Tonight we’ll be trying out the Soberdough Italian Garlic.

It smells wonderful.

Loaf of Soberdough Italian Garlic Bread

Soberdough Italian Garlic Bread

French Bread Pizza

Or, “fun with Sunday’s leftover spaghetti sauce

A slice of French Bread Pizza on a white plate

Mmmm, easy.

Had some leftover bread from spaghetti night, toasted it a bit, added the sauce, cheese and pepperoni and popped it back into the toaster oven on broil.

Perfect for a weeknight where I really did not feel like cooking.

Cats can have little a cheese, as a snack?

So, every year, as a “Merry Christmas to ME”, I get a goodie box from Swiss Colony. It’s filled with a ton of snack sized cheeses, sausages, sweets and spreads, and they’re all very tasty. And it’s just great to have on hand when you get the munchies.

Today I broke out the Smoked Bacon Cheddar Cheese spread with some crackers to snack on while I was working.

Label of Swiss Colony Smoked Bacon Cheese Spread

Smoked Bacon Cheese Spread – NOM!

Let me say, it’s pretty delicious – smoked bacon and cheddar, what’s not to like?

Well, my cat Lily would agree, given that no sooner had I opened it, she was all over me trying to get to it.

So of course, she got a taste.

Lily, a black and orange tortoiseshell cat, licking some cheese off my finger

Yum!!

Given that her usual interest in human food is pretty much zero, it’s high praise. 🤣

Happy 2020!

And if the first few days of the year are any indication, there may be a lot of comfort eating this year.

Tonight was Cheaters Calzones.  Leftover spaghetti sauce*, pepperoni, mozzarella cheese, and crescent roll dough.

Just divide the dough into 4 parts, and mush up the little perforations so you have 4 rectangles.  Add a dollop of spaghetti sauce, the pepperoni, and the cheese.  Fold the dough over, seal the edges, and then put a little garlic salt on top if you want.  Pop into the oven, cooking according to the crescent roll directions.

A square piece of golden brown baked pastry dough on a while plate

Before the tasty, gooey mess when you bite in.

This is my tried & true spaghetti sauce recipe:

1 lb sweet Italian sausage (It always ends up a little less, because somehow some of it disappears between the time I cook it and it hits the pot.)
2-3 cloves garlic, finely minced
1/2 c. onion, minced
1-2 6 oz. cans of tomato paste
4-5 8 oz. cans tomato sauce
The sauce & paste can be plain or “Italian style”
4-8 oz liquid of your choice (chicken or veg stock, water, red wine, white wine – I find beef stock to be too heavy.)
1 tsp oregano
3/4 tsp basil
1/2 tsp thyme
1-3 cranks of cracked black pepper
1/2 tsp parsley

Cook up the sausage and get it to a “crumbly” state, drain well. (This can be done way ahead of time and popped in the fridge, there will be more than enough simmer time for it to heat all the way through.)

Saute the garlic and onions in a bit of butter or oil, until the onions are soft and translucent.

Add 4 cups of tomato sauce. When you put the first cup in, be ready to stir right away – the pan will be hot and this will prevent burning until the pan temp drops with the additional liquid in it. Then add the rest of the tomato sauce, and work in one can of the tomato paste.

Add in the sausage, heat over medium-low to medium heat until it starts to bubble. Reduce heat to low, cover and let simmer 15 minutes to let the flavors start to come together before adding the additional spices. (Especially if you’re using pre-seasoned tomato sauce or paste – you may need to go lighter on the add’l spices.)

At the 15 minute point, check the consistency – if it’s too thick for your taste, work in some tomato sauce or your “other” liquid – start with 1/2 cup at a time. Too thin? Add tomato paste, starting w/a half can. If you do adjust the liquids or paste, let it go another 5-10 minutes before adding spices.

Once you have the consistency where you like it, add the spices. This is also a good time to start your pasta water – don’t have to get it to boiling just yet, but if you at least get the pot heated up, when you’re ready to cook your pasta, it should only take a few minutes to get it to boiling. (I have a large pot and it does take forever to get water to boil for me.)

Cover and simmer another 15 minutes on low. Check the taste, adjust spices as needed and simmer another 5-10 minutes w/spice adjustment. When you’ve got it where you want it, turn off the heat, fire up the boiling water for the pasta and enjoy! (It will definitely stay hot enough while the pasta is cooking.)

I also use this sauce for lasagna and baked ziti, and it freezes wonderfully.

* Jarred pizza sauce certainly works, too – I’m a fam of Rao’s sauce.

Great Harvest Bakery

I’ve been a fan of GHB for quite a while – I just never seem to be near one at the right time.  In addition to all their wonderful breads, now they have sandwiches!!  (At least at my local shop.)

On Sunday, I happened to be next to one and grabbed a delicious iced coffee.  (I am so happy that the weather is warm enough of iced coffee!)

I happened to be running errands today next to the other one in town and stopped in and got a ham & swiss on garlic cheddar bread.

Damn, that was a good sandwich.  So good.  I sadly do not have a snap of it because I ate it.  🙂

Check and see if there is a Great Harvest near you – everything they have is fantastic.

Confession Time

I like Burger King’s chicken fries.

Ham, Beans & Cornbread

2015-04-20 18.56.41

This is a dish my Mom used to make and she never wrote down the recipe.  I cobbled together a couple different versions I found and have come pretty close to her version.  It’s somewhere between a soup and a stew, and goes perfectly with cornbread.  My Dad used to take a piece of cornbread, put a thin slice of red onion on it, and then cover it in the ham & beans.

It’s tasty, filling, and even better the next day.  Though there is some chopping, the overall prep isn’t too bad.  The cooking time goes on for a bit, but you’re not standing over the stove the whole time by any means.  Usually I’d say this is a great “middle of the winter” dish – and it is – but it was sunny & in the high 70s yesterday and it was still great. 🙂

Full instructions after the jump!

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