Homemade Organic Garlic and Herb Tomato Sauce

Here’s What You’ll Need:

  • 4 Tbsp. organic extra-virgin olive oil
  • 1 large organic yellow onion, chopped [1 cup]
  • 1 medium organic carrot, chopped [1/2 cup] (optional)
  • 1 [24 oz.] jar organic crushed tomatoes [2-1/2 cups]
  • 2-1/2 cups unchlorinated and unfluoridated water
  • 3 fresh organic basil leaves, finely chopped; OR 1 tsp. organic dried basil
  • 1 tsp finely chopped fresh oregano; OR 1/2 tsp. organic dried oregano
  • 1 Tbsp. Homemade Organic Roasted Garlic Paste; OR Homemade Organic Garlic Puree; OR 3-4 organic garlic cloves, peeled and finely chopped.
  • 2 tsp. Real Salt
  • 1 tsp. organic cane sugar (optional; use if not adding carrots)
  • 1/2 tsp. freshly ground organic peppercorn blend

Here’s How I do it:

  1. In a medium saucepan over medium-high heat, warm the olive oil until bubbly.
  2. Add the onion, carrot and garlic to the oil and saute for 1 minute.
  3. Add the salt, sugar, basil, and oregano to the vegetable mixture; Stir well and cook for an additional minute.
  4. Add the crushed tomatoes and water to the saucepan; Stir until well blended.
  5. Bring the mixture to a boil, then reduce to a simmer; Simmer for 45 to 60 minutes.
  6. Remove from heat and pour into a half-gallon Mason jar.
  7. Blend this sauce with an immersion blender to thicken.
  8. This makes 4-5 cups of sauce and this recipe can be doubled or quadrupled without issues (puree in batches and/or use larger jars, if necessary).
  9. Enjoy!

 

Homemade Organic Hamburger Helper Cheesy Italian Beef

Here’s What You’ll Need:

Here’s How I do it:

  1. If using Homemade Organic Freezer Beef Mix:  Pour 1/2 cup unchlorinated and unfluoridated water into a deep saucepan with lid; Add the frozen beef mix, tomatoes and onions.  Simmer for 15 minutes over medium heat, covered.  Uncover; break up the frozen chunks into smaller pieces and add the garlic.  Cover and simmer for an additional 5 minutes.  Proceed with step 4.
  2. Brown the beef in a saucepan until halfway done.
  3. Add the tomatoes and onions, then saute with the ground beef for 5 minutes; Add the garlic and saute until the beef is brown and the onions are clear.
  4. Pour in the beef stock, vegetable stock, whey and milk.
  5. Add the fusilli pasta, stir well.
  6. Stir in the salt, basil, paprika, oregano, fennel seed and turmeric until well blended.
  7. Slowly bring the mixture to a boil then simmer, covered, until the noodles are al-dente, approximately 18-22 minute. Stir in the ricotta, cheddar (if using), Pecorino Romano and Parmigiano Reggiano cheeses and allow them to melt into the dish.
  8. Garnish with sprigs of organic fresh parsley, if desired.
  9. Enjoy!

 

Homemade Organic Marinara Sauce

Here’s What You’ll Need:

Here’s How I do it:

  1. Combine all ingredients in a large 8qt. stockpot.
  2. Bring to boiling over medium heat, stirring occasionally.
  3. Reduce heat; Simmer, covered, for 2 hours while stirring occasionally or until thickened and flavors blend.
  4. Cool; Place into 3 qt. Mason jars with tight fitting lids, refrigerate then freeze (Make sure that you have enough headspace in your jars.)
  5. 1 quart of sauce is enough for 1/2 lb. of cooked pasta.
  6. Enjoy!

Homemade Organic Chicken Parmigiana

This recipe was adapted by myself from one by Rachel Ray.

Here’s What You’ll Need:

  • 1 quart Homemade Organic Marinara Sauce
  • 4 boneless, skinless organic pastured chicken breasts (6-8 ounces each), rib meat removed
  • Real Salt
  • Organic freshly ground peppercorn blend
  • 1-1/2 cup Homemade Organic Breadcrumbs; *OR use Homemade Organic Seasoned Breadcrumbs and omit the fresh herbs
  • 1/2 cup freshly grated organic Parmigiano Reggiano cheese, plus some for garnish
  • 1 tablespoon organic fresh Italian flat leaf parsley, finely chopped, *OR 1 tsp. dried organic parsley flakes
  • 1 sprig organic fresh organic rosemary, finely chopped; *OR  1 Tbsp. organic dried rosemary
  • 1 tablespoon fresh organic thyme, finely chopped; *OR, 1 tsp. organic dried thyme leaves
  • 1 teaspoon organic granulated onion
  • 1 teaspoon organic granulated garlic
  • 2 teaspoons grated organic lemon zest
  • 1/2 – 1 cup organic unbleached white flour, for dredging
  • 1-2 large organic pasture eggs, beaten  (use one at a time)
  • 1/2 cup organic extra virgin olive oil or home rendered schmaltz for shallow frying
  • A few leaves of fresh organic basil
  • 1 lb. organic linguine noodles

Here’s How I do it:

  1. Cut into the fat, rounded side of each chicken breast to butterfly them open; Cut each breast in half crosswise.
  2. Gently pound them into very thin cutlets and season with salt and pepper on each side.
  3. Combine breadcrumbs with the grated Parmigiano Reggiano, herbs, granulated onion and garlic, and lemon zest.
  4. Line up three dishes to dredge the cutlets; one with flour, one with the egg and one with the herbed breadcrumbs.
  5. Pre-heat the oven to 200°F and place a metal rack on a baking sheet to keep the cutlets warm while preparing them in batches.
  6. Heat a shallow layer of oil or schmaltz(1/8-1/4-inch) in a very large skillet over medium to medium-high heat.
  7. Heat the marinara sauce over medium heat in a small pot.
  8. Bring a large pot of water to a boil with a pinch of salt for the pasta. Cook the pasta to al dente.
  9. While the water is coming to a boil and the pasta cooks, coat the chicken cutlets in flour and shake off the excess; drop them in the egg and drain the excess and then coat them evenly in the breadcrumb mixture.
  10. Saute the cutlets one or two at a time for 3 minutes on each side.
  11. Keep the finished cutlets warm in oven as you finish the rest.
  12. To serve, place a large cutlet on a plate and top with a ladle of sauce, some Parmigiano Reggiano cheese and garnish with a basil leaf.
  13. Enjoy!

Homemade Organic Old-Fashioned Rosemary and Basil Bread Loaves

Here’s What You’ll Need:

  • 2 [3-strip] packages organic yeast
  • 2 Tbsp. organic cane sugar
  • 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit], divided
  • 4 tsp. Real Salt
  • 3/4 cup organic cane sugar
  • 4 Tbsp. packed fresh organic rosemary; OR 2 Tbsp. organic dried rosemary, crushed
  • 4 Tbsp. packed fresh organic basil; OR 2 Tbsp. organic dried basil, crushed
  • 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
  • Approximately 16 cups organic unbleached white flour

Here’s How I do it:

  1. In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
  2. In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, 4 tsp. salt, rosemary, and basil until well blended.
  3. Cut butter/lard into flour mixture.
  4. Make a dip in the flour then pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
  5. Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
  6. Knead well for 10 minutes; Punch the dough down.
  7. Grease 5-6 loaf pans with additional butter/lard.
  8. Divide the dough into 5/6 portions.
  9. Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
  10. Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note:  A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
  11. Preheat the oven to 350° Fahrenheit.
  12. Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
  13. Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
  14. Keep the bread in a bread box or in the freezer.
  15. For freezer storage:  Wrap each loaf in unbleached parchment paper, then again in foil.  Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
  16. This recipe yields 5-6 loaves.
  17. Enjoy!

Homemade Organic Italian Sausage Lasagna Sauce

Here’s What You’ll Need

  • 2 cups cooked Homemade Organic Italian Sausage
  • 24 oz. organic crushed tomatoes
  • 1/2 cup organic minced yellow onion
  • 3-4 organic garlic cloves, minced
  • 3 – 4 Tbsp. organic tomato paste
  • 3 cups Homemade Organic Pork Stock, Homemade Organic Beef Stock or Homemade Organic Chicken Stock
  • 1 Tbsp. organic brown sugar
  • 4-1/2 Tbsp. minced organic fresh basil OR 1-1/2 tsp. organic dried basil
  • 1/2 tsp. organic fennel seeds
  • 2 tsp. organic Italian seasoning
  • 2 tsp. Real Salt
  • 1/4 tsp. organic freshly ground peppercorn blend
  • 4 Tbsp. finely minced organic fresh Italian flat-leaf parsley stems OR 1 Tbsp. plus 1 tsp. organic dried parsley flakes
  • home rendered tallow or home rendered lard, for sauteing

Here’s How I do it:

  1. Warm a stock pot over medium-high heat.
  2. [Optional Step]  If you are making the sausage in the same pot you are making this sauce, no additional lard or tallow should be necessary.  Just remove all of the sausage before going to step 4.]
  3. Place the tallow or lard in the pot and allow it to get warm and bubbly.
  4. Place the onion, and garlic in the pot and allow to saute for 2-3 minutes.
  5. Stir in crushed tomatoes, tomato paste, and stock.
  6. Season with sugar, basil, fennel seeds, Italian seasoning, salt, pepper, and 2 tablespoons parsley; Stir until well blended.
  7. Add the Italian sausage and bring to a boil.
  8. Reduce heat and simmer, covered, for about 1 1/2 hours, stirring occasionally.  (You want this sauce to be thick and chunky so that it doesn’t make the lasagna soggy.)
  9. Enjoy!

Homemade Organic Florentine Marinara Sauce

This is adapted from a recipe in Edward Giobani’s Family Italian Cooking book printed in 1971.  He obtained it from a Florentine when he was living in Florence.  Edward said in his recipe, “This is the best marinara sauce I have ever tasted.”  I totally agree.  I have altered the method as to make it synthetic-chemical free and a bit easier to make, but the authentic flavors are still there.

Here’s What You’ll Need:

  • 1/4 cup organic first-cold-pressed olive oil
  • 2 cups organic onion, coarsely chopped
  • 1/2 cup organic carrot, sliced [1 small to medium organic carrot]
  • 2 organic cloves of garlic, finely minced
  • 4 cups organic jarred Italian plum tomatoes (in glass, not a can) OR 2 cups organic tomato puree plus 2 cups of unchlorinated and unfluoridated water, divided
  • 2 tsp. Real Salt
  • 1/2 tsp. freshly-ground organic peppercorn blend
  • 4 Tbsp. organic pasture butter
  • 1 Tbsp. organic fresh oregano, chopped OR *1 tsp. organic dried oregano
  • 1 Tbsp. organic fresh basil, chopped OR *1 tsp. organic dried basil

Here’s How I do it:

  1. Heat the oil in a large, deep skillet.
  2. Add the onion, carrot and garlic.
  3. Saute until the vegetables are a golden brown, stirring occasionally.
  4. If you are using the whole tomatoes, puree them using an immersion blender.
  5. Add the pureed tomatoes to the vegetables.
  6. Season with the salt and pepper.
  7. Partially cover the skillet and simmer the mixture on low for 15 minutes.
  8. Carefully blend the mixture using an immersion blender on low with an “S” blade attachment.
  9. Add the butter, oregano and basil and mix thoroughly.
  10. Bring to a simmer and partially cover, cooking for an additional 30 minutes.
  11. Enjoy!