Ellie's "Work Night" Tomato Sauce

Adapted from America's Test Kitchen recipe

2 tbsp unsalted butter

¼ cup very fine chopped onion (or use large holes of box grater)

¼ tsp dried oregano

¼ tsp dried basil

1/8 tsp red pepper flakes (chili flakes)

½ tsp tomato paste (tubed kind preferred to avoid wasting a can)

table salt

2 medium cloves garlic, pressed

28 oz can crushed tomatoes (Tutorosso preferred)

2 tbsp red wine

¼ tsp fennel

¼ tsp sugar

¼ cup Locatelli Romano or Parmesan cheese (or a combo of both cheeses)

2 tblsp coarsely chopped fresh basil - optional

1 tblsp EV olive oil

Ground black pepper

Heat butter in medium saucepan over medium heat until melted. 

Add onion, oregano, basil, fennel, red pepper flakes and ½ tsp salt, cook, stirring occasionally until liquid has evaporated and onion is golden brown, about 5 minutes. 

Add garlic and tomato paste and cook until fragrant, about 30 seconds. 

Stir in tomatoes, wine and sugar; increase heat to high and bring to simmer. 

Lower heat to medium-low and simmer until thickened slightly, about 10 minutes.  Off heat, stir in cheese, fresh basil and oil; season with salt and pepper, if desired.

Serve over 12-16 oz of cooked pasta (weighed when dry) or add meatballs.

Berry Smoothie

1/2 cup of skim milk

1/4 cup of Cran/Straw/Banana Ocean spray juice (or any juice)

1/2 cup of lowfat vanilla or any lowfat yogurt

1/2 cup of berry mix (blackberries, raspberries, etc)

1/2 of a banana (frozen is preferred)

2 tablespoons of vanilla (or any flavor) protein shake

1 teaspoon honey

1 teaspoon flax seed meal

1 teaspoon wheat germ

Mix in blender

Strawberry Banana Smoothies

1/2 cup of skim milk

1/2 cup of lowfat vanilla or any lowfat yogurt

1/2 cup of strawberries

1/2 of a banana (frozen is preferred)

2 tablespoons of vanilla (or any flavor) protein shake

1 teaspoon honey

1 teaspoon flax seed meal

1 teaspoon wheat germ

Mix all in blender

My favorite Green Beans

Adapted from allrecipes.com but changed a few things.

Ingredients

• 1 pound green beans
• 1/4 cup chopped onion
• 1/4 cup chopped cooked ham or bacon (can leave this out)
• 1/4 cup butter or margarine
• 1/4 cup chicken broth
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Directions

In a saucepan, combine all ingredients. Cover and simmer for 15-20 minutes or until beans are tender. 

Barbecue Baby Back Ribs

by Ellie Weightman - Adapted this recipe from Taste of Home & America’s Test Kitchen recipes and combining parts of each.

Baby back spareribs (bone or boneless)
*amt of ribs is optional, sauce should be enough to cover 4 lbs, cook time won’t change

Brine
½ cup table salt or 1 cup kosher salt
½ cup granulated sugar

Seasoning – will make more than you need for less than 4 lbs of ribs, save in plastic bag or shaker bottle for future use
1 tsp garlic powder
1 tsp seasoned salt
½ tsp ground pepper

1 medium onion, sliced

Sauce
1 cup ketchup
1 cup chili sauce
1/4 cup packed brown sugar
1 tbsp dried minced onion
1 tblsp Liquid Smoke, optional
1 tblsp molasses
(this sauce recipe makes a large amount, after preparing, dish out the amount you may need and place the rest in a jar and store in frig for future use within 1 month – do not expose any you store to meat juices).

Brine ribs: Dissolve salt and sugar in 4 qts of cold water in a large stockpot, plastic container or foil roasting pan (which can later be used to cook the ribs). Submerge the ribs in the brine and refrigerate for 1 hour until fully seasoned. Remove ribs from brine and thoroughly pat dry with paper towels.

Seasoning:  In a small bowl mix together garlic powder, seasoned salt and pepper. Sprinkle over ribs (on both sides if using boneless ribs).

Place the ribs in a large roasting pan or the foil pan used to brine. Top with sliced onion. Cover tightly and bake in oven or on temperature controlled grill at 350 degrees for 2 ½ hours.

While the ribs are cooking, in a medium bowl, combine the remaining ingredients.

When ribs are done, drain the fat from the pan and discard the onion. Brush the ribs generously with some of the sauce sauce and return to the oven/grill for 30 minutes longer. Remove the cover and continue cooking for 10 more minutes. Serve as is or with more sauce.


NOTE: I made this one the grill using the above procedure, but you have to watch and make sure your grill keeps the temperature at 350 degrees.

Ellie's Potato Salad

by Ellie Weightman

2.5 lb red potatoes, scrub and cut into large bite-size pieces

1 tsp apple cider vinegar

3 hard boiled eggs, chop

½ cup celery, chopped

½ cup red onion, chopped

1 clove garlic, mince in garlic press

½ cup lite mayonnaise

1 tsp Dijon country style mustard

1 tsp dried parsley

½ tsp celery seed

1 tsp dried chives

½ tsp salt

1/8 tsp ground pepper

Place the scrubbed, cut up potatoes in a large pot, cover with water and bring to a boil. Once the water boils, simmer for 10 minutes or until potatoes are tender when poked with fork.

While the potatoes are cooking, mix together in a bowl the celery, onion, garlic, parsley, celery seed, chives, salt and pepper. Add the mayonnaise, eggs and mustard and stir to combine.

Drain the potatoes, place in a bowl and drizzle the apple cider vinegar over the potatoes and lightly stir. Place the bowl of potatoes in the refrigerator for 30-45 until they are chilled.

Once the potatoes are chilled, remove from the refrigerator. Add the mayonnaise mixture and stir well.

Chicken Fried Rice

by Ellie Weightman, adapted from "Cooking with Paula Deen" cookbook

3 cups cooked rice (see RICE below)
2 boneless skinless chicken breasts, cut into bite-size pieces

4 1/2 tbsp low-sodium soy sauce

3 tsp sesame oil, (toasted or reg)

2 large eggs, beaten

¾ cup chopped carrots
½ cup chopped celery
½ cup chopped onion
2 cloves garlic, minced
1 cup broccoli florets
4 oz sliced mushrooms
4 oz sliced water chestnuts, drain and rinse
½ cup frozen peas, thawed
1/8 tsp crushed red peppers

Garnish: Sesame seeds, chopped green onions

In a zip lock bag, combine chicken and 1 ½ tbsp soy sauce; massage and let sit 30 minutes while you chop your vegetables.

Remove chicken from soy sauce, discarding soy sauce.
 In a large wok, heat 1 ½ tsp sesame oil over medium-high heat. Add chicken and cook stirring occasionally for about 3 minutes or until cooked through. Remove with slotted spoon; set aside and keep warm by covering.

Add eggs and cook 2 minutes, stirring constantly until scrambled. Remove from pan; set aside and keep warm by covering.

Heat remaining 1 ½ tsp oil. Add carrot, celery, onion, garlic and 1 ½ tbsp soy sauce, cook for 4 minutes, stirring occasionally.

Add broccoli and mushrooms and cook for 5 minutes or until tender.

Stir in pre-cooked rice, water chestnuts, peas, red pepper flakes, cooked chicken and any accumulated juices, scrambled eggs and remaining 1 ½ tbsp soy sauce.

Garnish with sesame seeds and green onions if desired. Serve immediately.

NOTE: Be careful adding any additional soy sauce, can be salty, so go easy.

RICE: Cook your rice earlier in the day or the night before. Put in bowl and cover. Put in refrigerator. If rice is pre-cooked and cool, it will not mush in the wok. You can use white, brown, long grain, basmati or whatever your preference.