The Cook At Home Dad's Go-To Tomato Sauce

I don't think I've ever made the same tomato sauce twice...until I came up with this go-to recipe!  I believe in pairing every fresh herb and spice with its dried counterpart to provide a wonderful depth of flavor.  I keep it simple by sticking to tomato basil, and then alter the flavor of the sauce depending on the dish I'm making (if it is a traditional spaghetti and meatballs, I flavor the meatballs with onion and oregano, and  cook it in the slow cooker---the sauce infuses the meatballs which in turn infuse the sauce!  YUM!).  Whether you are looking for a quick-pizza sauce (omit the wine), or a robust all day simmered depth, give this one a whirl!  

Ingredients:

• 4 T extra virgin olive oil
• 1 Head of garlic, peeled
• 1 C fresh basil leaves
• 2 T garlic powder
• 2 T dried basil
• 1/2 t red pepper flake
• 2 T capers or green olives (adds a subtle layer of tang to the sauce, without overpowering the flavor)
• 2 cans diced tomatoes in puree
• 1 can crushed tomatoes
• 1 small can of tomato paste
• 1/4 C red wine (Shiraz works best--only add this if you are planning to simmer this for a long while)

1. Brown garlic cloves (whole) in olive oil in a large sauce pot over medium high heat, stirring frequently (this will take several minutes, but the flavor of the garlic becomes deep, rich, and sweet in a way it would not if you were to mince or chop it).
2. Add pepper flakes.  
3. Carefully add in 2 cans of diced tomatoes and reduce heat to low.
4. Add capers/olives, red wine, and basil leaves.
5. Using a mixing wand, carefully blend the sauce until smooth (make sure there are no random whole capers).  If you do not have a mixing wand, you can transfer the sauce in batches into a blender.  Be extremely careful,  as a hot mixture will cause the lid of the blender to blow and splatter if you don't pulse it first
6. Return heat to medium high and add crushed tomatoes. 
7. Bring to a boil. 
8. Reduce heat to low, and gently incorporate tomato paste.
9. Stir until well combined.
10. Add remaining ingredients and salt and pepper to taste. 
11. Simmer on low for HOURS.  Literally cook the living daylights out of it.  The longer it cooks, the better it tastes! 
12. Mangia!

Basil Tangerine Infused Cranberry Sauce

Think outside the box!  That is the theme of our Thanksgiving day this year.  We had a bag of fresh cranberries, and some tangerines, and I was thinking of different ways to bring them together.  I looked over at my wilting basil plant, and it hit me!  I would try making a simple syrup infused with basil and tangerine zest, and see what would happen (we had two cans of the gelatinous stuff as back up).  I have to say, folks, culinary win!  This sauce has such a depth of flavor, with sweet, tart, floral, tangy notes abound!  I don't anticipate it lasting long on our dinner table.  Enjoy!

Ingredients:

• 1 C sugar
• 1 C water
• 3 basil leaves, torn (to bring out the natural oils)
• zest of 1 tangerine
• juice of 1/2 tangerine
• 1 12 oz bag of fresh cranberries

1. In a medium saucepan over medium high heat, combine sugar, water, basil, and tangerine zest.
2. Bring to a boil.
3. Reduce heat and continue to whisk well and add tangerine juice.
4. Remove basil leaves.
5. Add cranberries and bring to a boil.
6. Reduce heat to low and simmer for 20-25 minutes stirring occasionally.
7. Bring to room temperature before serving. 

"Baked Fried Dough" -- A Healthier Take On Pizza

My biggest downfall, when it comes to maintaining a healthy diet, is pizza. It is my go-to comfort food, my must-have indulgence, and the food most guilty of breaking my discipline.  When I was in college, I ate pizza every single day of the four years I lived on campus, at least once a day (curse you Rathskellar!!).  It wasn't even good pizza.  HA! I have the great fortune of living near New Haven, and marrying a woman from New York, so I know the experience and the essence of a good pie. If you are looking to replicate a NY or New Haven pizza...I haven't achieved that yet; however, if you are looking to satisfy a pizza craving:  this is the recipe for YOU!  I have lived all over the country and will attest that this beats southern pizza, CA pizza, and northern pizza by far...and it is healthy to boot!  My entire family literally giggled as we sampled this, and all agreed on one thing:  This healthier pizza recipe tastes like "BAKED FRIED DOUGH!"  ENJOY! 

Ingredients:

• 3 C Wheat flour
• 1 1/2 C non fat Greek yogurt
• 1 t baking soda
• 1 t salt
• 4 Kumato tomatoes (for diabetics:  contains a higher amount of fructose than an average tomato, you can also use larger Roma tomatoes)
• I sheet of rolled fresh mozzarella, cut into 1" x 1"  squares (this is an amazing product...NEVER pay for rolled prosciutto/salami and mozzarella again, brands can be found by googling "rolled fresh mozzarella")
• 20-25 fresh basil leaves
• 2 T extra virgin olive oil
• 1/4 C shaved Parmesan
• 2 t garlic powder
• 2 t dried basil leaves
• 1 garlic clove
• salt and pepper

1. Preheat oven to 425 degrees.
2. In a large bowl, combine flour, yogurt, baking soda and 1 t salt. 
3. Wet hands with cold water (to help prevent sticking), and mix ingredients well until they form a ball.
4. Place ball on a floured surface and knead the dough for at least five minutes, or until it becomes firm.  
5. Re-flour the surface and use a floured rolling pin to roll out (this will be a lot trickier than your typical pizza dough, and cannot be "spun" or "flipped--you need to roll the dough's shape) to the shape/size of a baking sheet that has been coated with cooking spray.
6. Drizzle with 1 T olive oil and place in oven for 10 minutes.
7. Top with tomato slices, mozzarella pieces, fresh basil, shaved Parmesan, drizzle with remaining olive oil, and sprinkle an even coat of garlic powder/dried basil/salt/pepper.
8. Return to oven for an additional 10-15 minutes, or until cheese has bubbled and crust is golden brown. 
9. FRIED DOUGH, RIGHT????  YUM!!!

Pesto Sauce by The Cook At Home Dad and Kids

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Chicken Cannelloni

PASTA SHEETS/CREPES
In a large mixing bowl, combine 3 large eggs, 1 C all purpose flour, and 1 1/2 C water (you may need more water as water type—hard/soft—will make a difference in the texture). Mix until well combined and the consistency of slightly runny pancake batter. 

On low heat (3-4 for an electric stove, just above low for gas), heat a medium fry pan coated with cooking spray. Place 3/4 of a standard soup ladle full of the mix in the pan and tilt and swirl to evenly coat. Cook for one minute until the surface becomes dry. Using a small rubber spatula, go around the edges of the pan until the crepe "lifts." Gently lift the crepe and flip to cook the other side. You will only need about 30 seconds to complete the cooking process. Spray the pan generously with cooking spray before making each crepe. See demonstration link below.

FILLING
Place 2 large skinless boneless chicken breasts with 2 C chicken stock in a slow cooker. Add 2 T fresh lemon juice, a liberal amount of salt, and a dash of black pepper. Cook on high for at least four hours, or until the chicken easily shreds with a fork. This can be done a day in advance.

Place one piece of prosciutto and one slice of Lorraine Swiss cheese on a crepe and layer with 2 T shredded chicken, 2 T fresh baby spinach and a 1/2" wide strip of roasted red bell pepper. Gently lift the side of the crepe facing you and tuck tightly into the other side of the filling, being careful to keep the filling in as you roll into a tube. Spray a glass baking dish with cooking spray and line up the cannelloni making sure to not overlap.

In a medium sauce pan over medium high heat, melt 2 T butter and 2 T flour until combined. Stir constantly using a wire whisk and slowly add 1 C chicken stock and 1 C half and half. Bring the sauce up to a hot temperature, making sure not to boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add 1 C Parmesan cheese and salt and pepper to taste. Ladle sauce over the cannelloni and cover with aluminum foil. Place in a 350 degree oven for 30 minutes. Let sit for at least ten minutes before serving.

Serving suggestion: Cut the cannelloni diagonally and stack atop some of the drizzled Parmesan sauce. This dish is sure to please even the most finicky eater (and is a great way to sneak some veggies into your kid's diet).
Click Here For Crepe Demonstration