homemade

How I Made a Gallon of Homemade Marinara for $4.00

by Michael Nolan on 8 January 2013 · 2 comments

in Recipes

There is no denying that I am a big fan of all things tomato, so it should come as no surprise that I love homemade tomato sauces like marinara. While I have been making my own marinara for years, a recent trip to Costco gave me the chance to see just how cost effective my homemade marinara can be. In fact, one great find at the warehouse store has made it possible for me to make a gallon of marinara at home for right around $4.00!

The base of marinara is crushed tomatoes, and I came across a 105 ounce can of a popular name brand for just $2.99 while on my last shopping trip. Below you can see the ingredients I use for my basic marinara. With just these ingredients, a little olive oil to soften the onion and garlic, and an hour to simmer on the stove or in a slow cooker, you can have a gallon of the best marinara in town for less than the price of a quart of the so-called “gourmet” stuff at the store.

Homemade Marinara @ My Earth Garden

INGREDIENTS

  • #10 can of Crushed Tomatoes (105 ounces)
  • 2 large yellow onions, minced
  • 6 cloves of garlic, minced
  • 1 Tablespoon sea salt
  • 1 Tablespoon sugar
  • 1 Tablespoon dried oregano
  • 1 Tablespoon coarse black pepper
  • 2 Tablespoons olive or vegetable oil

Homemade Marinara @ My Earth GardenINSTRUCTIONS

1.  In a large stock pot, sauté onions and garlic in olive oil until soft and translucent.

2.  Add remaining ingredients and stir well while bringing to the boil.

sauce

 

3. Reduce heat to medium-low and simmer for 1 hour or until the flavors come together and the sauce thickens slightly.

4. Taste the sauce at this point and adjust the seasonings to your individual taste.

5. Enjoy! Because there will be a lot of leftovers here (unless you’re feeding a football team), freeze the excess in quart containers. It will last for at least 6 months without losing flavor or texture, perfect for a quick dinner anytime!

It’s good to remember that this is the most basic recipe I could come up with. From this base you can truly make it your own by adding anything you like from sweet or hot peppers to celery, even make it a chunky-style sauce by adding diced tomatoes and onions.

Don’t be afraid to experiment in the kitchen. No one knows your taste better than you, and with a can’t miss recipe like this one, you’re almost guaranteed a perfect meal!

Homemade Marinara @ My Earth Garden

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Homemade Holiday Cornbread Dressing

by Michael Nolan on 20 November 2012 · 0 comments

in Recipes

My Earth Garden Homemade Holiday Cornbread Dressing

When it comes to the holidays, you just can’t have turkey without dressing, but who has the time to make it from scratch? You do.

holiday dressing 2First, a tip that I first learned from my dear Granny a long time ago. When you have leftover cornbread or a slice or two of any kind of bread that is starting to go stale, don’t toss it in the trash! Toss it in the freezer in a zipper bag instead. This is how I avoid waste and having bake cornbread just for this recipe. Then, when you are ready to put together your cornbread dressing recipe, pull it out of the freezer, let it thaw for a few and cut it into cubes.

This is a great make-ahead dish that will save you a lot of time on the holiday. I don’t let holiday cooking get the best of me because I spend a few minutes of the days leading up to the big meal making everything ahead of time that I can. To make my cornbread dressing ahead of time, prepare the recipe as directed below, then cover with foil and freeze. Take it out the night before and bake according to the directions.

serves 4-6

INGREDIENTS

  • 3 cups cornbread cubes
  • 1 1/2 cups bread cubes
  • 1 cup chopped celery (about 2 ribs)
  • 1 cup chopped onion (about 1 small-medium)
  • 1 egg, beaten
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 1/2 Tablespoons dried sage
  • 1 Tablespoon fresh parsley, chopped (or 1 tsp dried)
  • 2 teaspoons fresh thyme (or 1/2 tsp dried)
  • 1 1/2 – 2 cups chicken broth
  • 2 Tablespoons olive oil

COOKING INSTRUCTIONS

My Earth Garden Homemade Holiday Cornbread Dressing

Preheat oven to 400 F degrees.

1. Slowly sauté onion and celery in olive oil over medium heat until softened but not browned.

2. In a large mixing bowl, combine all ingredients except chicken broth and fold together gently with a spatula until well combined.

3. Add enough chicken broth to moisten the contents, but not leave it wet. You may need anywhere between 1 1/2 or 2 cups of broth.

4. Bake uncovered at 400 F degrees for 20 – 25 minutes or until golden brown.

My Earth Garden Homemade Holiday Cornbread Dressing

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Simple Flaky Pie Crust in the Food Processor

by Michael Nolan on 19 November 2012 · 0 comments

in Recipes

My Earth Garden Pie Crust

Many people have a hard time making the perfect pie crust, but with this simple recipe you will get it right the first time, every time. There are two tricks to always keep in mind:

  1. Keep the ingredients ice cold.
  2. Don’t overwork the dough or it will become tough.

INGREDIENTS

  • 1 1/2 cups all purpose flour
  • 9 Tablespoons of unsalted butter
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • bowl of ice water

PREP INSTRUCTIONS

My Earth Garden Pie CrustCut butter into 1/4” cubes and place in the freezer for 15 – 30 minutes before beginning the recipe.

It is imperative that the ingredients be as cold as possible when you are working with them, as this is what will help to keep the pie crust light and flaky.

INSTRUCTIONS

1. To begin, combine flour, salt and sugar in a food processor and pulse a few times to mix the ingredients thoroughly.

My Earth Garden Pie Crust

2. Add cold butter to the food processor and pulse it for a few seconds at a time, until the mixture becomes crumbly.

At this point you will see pea-sized pieces of butter still in the mixture, and that is exactly what you want to see.

3. Add 3 Tablespoons of ice water and pulse until it is fully incorporated.

Check the consistency of the dough by picking up a small handful and squeezing it in the palm of your hand. If it holds together, move on to the next step. If not, add more water, a Tablespoon at a time, until it does. Be careful not to add too much water, as this will make a tough dough.

4. Pour the dough mixture out onto a lightly floured surface and press it together with the heels of your hands a few times. Then press the mixture together until it forms a rounded disk like you see below.

My Earth Garden Pie Crust

5. Wrap the dough in plastic wrap and place it in the freezer for 15 minutes if you are planning to continue on with making the pie immediately. You can leave it wrapped and frozen for up to 3 days before using it. This will make much easier work of holiday food prep if your pie crust is already in the freezer ready to go.

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Potato Leek Soup with White Wine and Bacon

by Michael Nolan on 17 November 2012 · 0 comments

in Recipes

potato leek soup

Nothing soothes the soul on a cold night than a hot bowl of homemade soup, and my homemade potato leek soup with white wine and bacon is a flavorful option that’s as easy to make as it is economical. This is a great make-ahead meal too, so have no fear about making a batch when you have some free time on the weekend and enjoying it during the week for a gourmet meal in the middle of a hectic work week.

serves 4

INGREDIENTS

  • 2 pounds Yukon Gold potatoes
  • 2 large leeks
  • 3 cloves garlic, minced
  • 2 cups white wine (or water)
  • 3 cups chicken broth
  • 2 Tablespoons unsalted butter
  • 4 slices of thick cut bacon
  • 2 Tablespoons fresh parsley
  • shredded cheddar cheese
  • salt & pepper

PREP INSTRUCTIONS

  • Peel and dice potatoes into 1/2” cubes.
  • Remove the dark green portion of leeks, cut open lengthwise and rinse under cool water to remove dirt and debris. Finely chop leeks.
  • Cook bacon until crispy and crumble.
  • Chop parsley.

COOKING INSTRUCTIONS

  1. Slowly cook leeks and garlic in butter over medium heat covered, until soft (about 10 minutes).
  2. Add potatoes, wine, and chicken broth and bring to the boil. Reduce heat and simmer, covered for 20 minutes, or until potatoes are tender.
  3. Using an immersion (‘stick’) blender, puree the soup until smooth. Optionally, you can use a blender or food processor. Season with salt and pepper to taste.
  4. Ladle soup into bowls, sprinkle with parsley and shredded cheddar cheese, and top each bowl with a strip of crumbled bacon.

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Slow Cooker Meatballs in Marinara

by Michael Nolan on 5 September 2012 · 2 comments

in Recipes

 

My Earth Garden: Michael Nolan's Meatballs in Marinara

Over the long weekend I made a large batch of my marinara to have on hand for quick mid-week meals. I realized that it has been forever since I last made my slow cooker meatballs, and while grabbing the ingredients I was shocked to see that I had never posted my simple recipe for slow cooker meatballs in marinara.

Slow Cooker Meatballs in Marinara

Recipe Type: Entree
Cuisine: Italian
Author: Michael Nolan
Prep time:
Cook time:
Total time:
Serves: 4-6
Ingredients
  • 32 ounces marinara
  • 1 pound ground beef (or other meat as you prefer)
  • 1/2 cup bread crumbs
  • 1 egg
  • 4 cloves garlic, finely minced
  • 2 Tablespoons dried parsley
  • 1 Tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 Tablespoons olive or vegetable oil
Instructions
  1. Pour marinara into your slow cooker, cover, and set heat to LOW.
  2. In a large bowl, combine all remaining ingredients until thoroughly mixed. I prefer to use a stand mixer, but it can be done by hand.
  3. Form meatballs that are approximately the size of golf balls.
  4. Add the meatballs to the slow cooker in a single layer and cover. It is not necessary for the marinara to completely cover the meatballs.
  5. Simmer on LOW heat for 3 hours.
Calories: 420 Saturated fat: 9.1g Carbohydrates: 28.4g Sugar: 1.2g Fiber: 4.2g Protein: 18.7g

 

 

SERVING SUGGESTIONS

My meatballs in marinara recipe is delicious over pasta. It also makes an excellent alternative to fast food sub shop meatball marinara sandwiches. Just scoop the meatballs onto a sub roll, cover with marinara and add provolone or mozzarella cheese.

You can even make a double batch and freeze half of it for a quick reheatable meal anytime. Take it out to thaw while you’re at work and warm it over medium heat in a saucepan when you’re ready to eat!

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Homemade Taco Meat in the Slow Cooker

24 July 2012

Who doesn’t love tacos, burritos, and enchiladas? With this simple slow cooker recipe for making your own taco meat, you can have a quick Mexican dinner whenever you want it, and because you make it yourself, you have the comfort of knowing exactly what is in your food and even more important, what isn’t. When [...]

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Slow Cooker Chicken

21 July 2012

No matter how little experience you have in the kitchen, you can make this slow cooker chicken. It takes minutes to prepare and then the slow cooker does all the hard work. I can’t even begin to tell you how many different chicken recipes I have in various cook books all over the house.  What [...]

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