Exquisite Pizza Sauce

Source: http://allrecipes.com/recipe/exquisite-pizza-sauce/

It's interesting if you read the first couple of reviews on this recipe.  If you make/like this pizza sauce, those reviewers suggested that you mix a larger quantity of all of the spices, and then when you want to make the sauce again, just use the mixture, add the other ingredients, and you've saved some time.  Just a thought...

And it is really good.  

• 1 (6 ounce) can tomato paste
• 6 fluid ounces warm water (110 degrees F/45 degrees C)
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon minced garlic
• 2 tablespoons honey
• 1 teaspoon anchovy paste (optional)
• 3/4 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried marjoram
• 1/4 teaspoon dried basil
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon dried red pepper flakes
• salt to taste
• 
  

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Chocolate-Soy-Banana-Peanut butter-Delicious-Smoothie

Ingredients:
3 cups of soy milk (or almond milk or regular milk)
2-3 frozen bananas, chopped
1 Tbsp unsweetened dark cocoa powder
1/4 cup dark chocolate chips
2 Tbsp honey
1/4 cup flax seed meal (optional)
2-3 Tbsp peanut butter

In a blender add the chocolate chips, cocoa powder, peanut butter, and 1 cup of soy milk.  Blend for 30 seconds.  Add remaining ingredients and blend until liquified and combined.

Freeze any leftovers to eat as popsicles (in popsicle molds or dixie cups).

I froze some, but preferred it as a shake, so I  re-blended them with some more soy milk to make a shake again.

Ma's Stuffing

Ingredients:

1 loaf of white bread (stuffing bread, if available)

1 bag Seasoned Stuffing Mix (with sage, if available)

2 sticks of butter

1 lb [Bob Evans] sage sausage

1 1/2 cup onion

1 1/2 cup celery, including leaves

2 lb chestnuts (only need 1 lb but buy extra because when you peel them, you will find that many aren't good)

dried sage spice

poultry seasoning

salt 

pepper

taragon (if you have it)

1 can chicken broth

1. Rip up loaf of white bread and put into big mixing bowl with stuffing mix

2. In frying pan, melt 1/2 stick butter.  Add sausage, onion, and celery.  Cook until meat is cooked and vegetables are tender.

3. Melt the remaining 1 1/2 cups of butter in frying pan with meat mixture.

4. Add ingredients from frying pan into bowl with bread.

5. Add the chestnuts. (these must be cooked first).  If you don't have enough chestnuts, add walnuts to make up the difference.

6. Add dried sage, poultry seasoning, salt, pepper, taragon to taste. 

7. At this point the stuffing will be dry, so add some of the chicken broth.  Mix with hands.  Add more chicken as needed.

8. You can make this the night before and put in the fridge overnight.

9. Stuff into turkey, cook, and enjoy.

Tofu Burger

Source: http://www.savvyvegetarian.com/vegetarian-recipes/tofu-burgers.php  

I will say, I was skeptical that this recipe would be good.  But...it's seriously so good.  I will make this again for sure.  

Ingredients:

1 lb extra firm (or firm) tofu

1/4 cup whole wheat flour

1/4 cup fine corn meal

1/4 cup quick oats

1/2 cup parsley tops or fresh basil leaves, washed and dried

1 tsp paprika

1 tsp coriander

1 tsp cumin

1/2 tsp dried basil or thyme

1/4 tsp ginger

pinch of cayenne

1/2 tsp salt and/or 1 Tbsp liquid aminos or soy sauce

optional: asefetida (hing) or garlic

Directions:

1. Heat a  non-stick frying pan on medium with olive oil, or your favorite cooking oil

2. Add a pinch of asefetida (hing) or a crushed garlic clove to the oil for extra flavor

3. Cut tofu into 1 inch chunks, and add to food processor

4. If you don't have one, mash by hand or with a potato masher, and finely chop the parsley or basil first

5. Throw  in everything else and mix well by hand, or on low in the food processor just until it all clumps up

6. Form into eight 3-4 inch patties

7. Fry in small amount of oil, on medium heat, 5-7 minutes on each side, or until golden brown

Cooking Tip from the Website:

Improvise freely with the seasonings and grains. But if you want onions, use them on the outside, not the inside - they make the veggie burger mixture too wet.... or another person said they added onion to the mixture, and just added more flour/corn meal/oats

My cooking changes:

-I used firm tofu

-I didn't have 1/2 cup fresh parsley (I had maybe 1/4 cup) so I also added some dried basil to make up the difference-I totally just guessed.  There was no science to it.

-I added significantly more oats because I thought the mixture was too sticky.  I’m really guessing, but it could have been up to ½ cup more.

-I did not use liquid amines, soy sauce,or asafetida   

-I added extra paprika because I thought the “dough” didn’t taste good.  Turns out the “dough” never tastes good.  Don’t let that deter you.  It gets good one you fry ‘er up.

-I put the extra in the fridge.  You can also freeze them and put them in microwave to reheat.