Homemade Organic Vegetarian Enchilada Sauce

Here’s What You’ll Need:

  • 2 cups Homemade Organic Vegetable Stock
  • 2 cups unchlorinated and unfluoridated water
  • 2 cups organic strained tomatoes or organic tomato puree
  • 4 minced organic garlic cloves
  • 2 cups chopped organic yellow onion
  • 2 Tbsp. organic extra-virgin olive oil
  • 2 Tbsp. organic powdered chipotle pepper or 3 – 4 organic chipotles in ancho sauce
  • 2 tsp. organic dried oregano
  • 4 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 2 Tbsp. organic sour cream

Here’s How I do it:

  1. Heat a deep frying pan over medium-high heat.
  2. Place the fat (schmaltz, tallow or lard) into the pan and heat until warm and bubbly.
  3. Add the onions and saute for 5 minutes.
  4. Add the garlic and saute until the onions and garlic are light brown around the edges.
  5. Place the onions, garlic and stock into a 1/2 gallon Mason jar.
  6. Puree the mixture using an immersion blender.
  7. Pour the mixture back into the frying pan.
  8. Add oregano, chipotle, garlic, onion, salt and tomato puree.
  9. Mix until well blended.
  10. Simmer uncovered for 40 minutes or until desired consistency is reached, stirring occasionally.
  11. Stir the sour cream into the sauce before serving; omit if canning this recipe.
  12. Enjoy!

Homemade Organic Enchilada Sauce with Chipotle

Just like my Awesome Homemade Organic Red Enchilada Sauce, this is a doubled recipe.

Here’s What You’ll Need:

  • 4 cups Homemade Organic Chicken Stock or Homemade Organic Beef Stock
  • 2 cups organic strained tomatoes or organic tomato puree
  • 4 minced organic garlic cloves
  • 2 cups chopped organic yellow onion
  • 2 Tbsp. home rendered schmaltz, tallow or lard
  • 2 Tbsp. organic powdered chipotle pepper or 3 – 4 organic chipotles in ancho sauce
  • 2 tsp. organic dried oregano
  • 4 tsp. organic ground cumin
  • 1 tsp. Real Salt
  • 2 Tbsp. organic sour cream

Here’s How I do it:

  1. Heat a deep frying pan over medium-high heat.
  2. Place the fat (schmaltz, tallow or lard) into the pan and heat until warm and bubbly.
  3. Add the onions and saute for 5 minutes.
  4. Add the garlic and saute until the onions and garlic are light brown around the edges.
  5. Place the onions, garlic and stock into a 1/2 gallon Mason jar.
  6. Puree the mixture using an immersion blender.
  7. Pour the mixture back into the frying pan.
  8. Add oregano, chipotle, garlic, onion, salt and tomato puree.
  9. Mix until well blended.
  10. Simmer uncovered for 40 minutes or until desired consistency is reached, stirring occasionally.
  11. Stir the sour cream into the sauce before serving; omit if canning this recipe.
  12. Enjoy!

Homemade Organic Meatloaf Pasta Sauce

My Darling has declared that we should make this every time we have leftover meatloaf!  I hope that your family will enjoy it as much as mine does!

Here’s What You’ll Need:

  • 2 cups crumbled Homemade Organic Beef and Pork Meatloaf
  • 2-1/2 cups organic strained tomatoes (tomato puree)
  • 1/2 cup Homemade Organic Vegetable Stock
  • 2 cups unchlorinated and unfluoridated water
  • 2 organic small sweet peppers OR 1/2 organic bell pepper
  • 1 cup diced organic yellow onion
  • 3 minced organic garlic cloves
  • 2 tsp. organic Italian seasoning
  • 1/2 tsp. organic red pepper flakes
  • 1/2 tsp. organic fennel seeds
  • 2 tsp. Real Salt
  • 1/2 tsp. organic freshly-ground peppercorn blend
  • 2 Tbsp. home rendered lard or tallow, for sauteing

Here’s How I do it:

  1. In the bottom of a stockpot, heat lard or tallow until warm and bubbly.
  2. Add the onions to the pot and cook for about 3-4 minutes.
  3. Add the minced peppers and garlic to the pot and cook for an additional 2 minutes.
  4. Once all of the vegetables are softened, add the water, stock and tomato puree.
  5. Stir in the crumbled meatloaf pieces.
  6. Bring the mixture to a boil over high heat.
  7. Once boiling, turn the temperature down to a low simmer.
  8. Add all of the seasonings and stir well.
  9. Simmer for 1-1/2 hours, or until desired thickness is reached.
  10. 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!

Homemade Organic Southwestern Cowboy Casserole with Chicken

I was looking for recipes to make with Homemade Organic Cream of Mushroom Soup and came across this one which I’ve recreated as a chicken dish and adapted.

Here’s What You’ll Need:

  • 2 cups Homemade Organic Cream of Mushroom Soup
  • 1-3/4 cups organic tomato puree
  • 1 cup diced organic tomato
  • 1/2 cup diced organic yellow onion
  • 1/2 cup sliced organic celery
  • 1 cup diced organic bell peppers (any color will do)
  • 2 cups sliced organic cremini mushrooms
  • 2 cups uncooked organic shell pasta (elbow pasta is good, too)
  • 2 cups shredded Homemade Organic Chicken Roast
  • 2 Tbsp. organic Worcestershire sauce
  • 1 Tbsp Homemade Organic Chili Powder
  • 1 tsp. Real Salt (or to taste)
  • 1/2 cup organic shredded cheddar cheese
  • 2 Tbsp. home rendered lard, or schmaltz

Here’s How I do it:

  1. Preheat your oven to 400° F.
  2. Put the lard in a medium sized skillet over medium-high heat.
  3. Wait until the lard is warm-hot.
  4. Add the celery and saute for 2 minutes.
  5. Add the onion and saute  for 3 minutes more.
  6. Add the bell pepper and mushrooms and saute for an additional 4 minutes.
  7. Add the mixture to a 2 quart casserole dish.
  8. Stir in all the other ingredients, except the cheddar cheese.
  9. Bake COVERED for 50 – 60 minutes, or until pasta is tender.
  10. Remove from oven and sprinkle the cheddar cheese on top.
  11. Let the cheese melt before serving, approximately 5 minutes.
  12. Enjoy!