Cooking: Homemade Spaghetti Sauce

Shalom Shalom!

It's been a while!  I hope that you all are doing well, and that you all are truly ready for spring.  As of now, I'm starting seedlings for this year's up and coming garden--as well as preparing for Passover.  So much to do!

Anywho...spaghetti sauce.  I have been working on my sauce for the last several months.  It has become a favorite--so much so, that I make it every other week.  Although this is my recipe, it indeed can be customized to suit your tastes.  I must also make you aware that this recipe takes a bit of time, but I assure you, it's totally worth it.  Either way, if you make it as is or adapt it, I hope that you sincerely enjoy it.  It is rich and full of flavor:

Here's what you need:

*Mushrooms (optional.  These are used as a meat substitute, and my Ish absolutely loves mushrooms.  Again, this is optional--as you can omit them if you don't like them or if it's your halakah (way/walk) not to eat them.  If you are a meat eater, please feel free to add ground meat (clean meat according to Torah, of course) to you sauce).

*One large onion, diced

*Fresh garlic, minced (use as little or as much as you want.  Since I absolutely LOVE garlic, I used 7 cloves)

*Tomato Paste (one 4 oz.can)

*3 medium sized fresh tomatoes, diced

* Tomato Sauce (one 15 oz can)

*Salt

*Herbs and spices (in my sauce, I use oregano, basil, rosemary, and red pepper flakes)

Dice/chop up the onions, garlic, mushrooms, and tomatoes (full disclosure: I also added onions and tomatoes that I had chopped up and stored in the fridge from Taco Tuesday (I'm doing this entry on a Thursday), so I wanted to use it up--so it wouldn't be wasted).

Ok.  Now for the oil to saute the vegetables.  You can use whatever oil that you have.  I choose to use coconut oil.  This is organic steam (not chemical)-refined coconut oil.  It has the same healthy properties as the virgin coconut oil, but without the heavy coconut flavor, and it's more suitable for frying and sauteing.  It has a high smoking point at 400 degrees F--so it makes it perfect for such a use.

A tablespoon or two in the pan on a medium-low heat...

...and add your mushrooms (or meat.  If you use both the meat and the mushrooms, I would suggest cooking the meat first, remove the meat from pan after browning, and then add your mushrooms).  I also added a sprinkle of salt to help release some of the water that's held in the mushrooms--as well as provide some seasoning.  Cook for 1-2 minutes...

...until they look like this.  Once done, remove from pan and into a small container (I put them in the same bowl I used to add them after dicing them).

A little more oil...

And add your onions and garlic--and a sprinkling of salt.  Cook on a low heat until translucent--about 2-3 minutes...

...until they look like this.

Next, add the entire 4 oz can of tomato paste, and mix with the onions and garlic.  The tomato paste adds a rich tomato flavor to your sauce; however, out of the can, it still has a raw, acidic taste.  Cook the tomato paste with the onions and garlic for 3-5 minutes.  This will make the taste even richer and mellow out the acidic taste.  It will take on a more roasted flavor.

This is what the mixture will look like after 5 minutes of cooking.

Next, add your fresh tomatoes.  This will add a fresh component to the sauce--as well as give it body by releasing the water and juice in the cooking process.  Allow the fresh tomatoes to cook with the rest of the mixture for 5-7 minutes, or until the tomatoes are softened and the mixture starts to take on the look of a sauce.

After 7 minutes, your sauce should look like this.

Next add the tomato sauce--which also further gives the sauce body, and mix.

Lastly, re-add the mushrooms (or meat) back to the pot...

...and then your spices.  Mix well until all is thoroughly incorporated...

...until it looks like this.  Although all of the ingredients are now in the sauce, it is not done.  I told you that to make this sauce, it takes time!

The sauce needs to simmer--so that all of the flavors can fully meld together.  On a very low heat, allow the sauce to simmer for 1 1/2 to 2 hours.  While it's cooking, check and stir it occasionally.  Also give it a taste every so often--to check if all is seasoned to your liking.  With this sauce simmering, this gave me the opportunity to clean up the kitchen from earlier meals--as well as take care of some laundry.  Just like I didn't want to waste the tomatoes and onions in the fridge, I didn't want to waste time either.

1 3/4 hours later, here is the sauce!  I understand that this is time-consuming, and if you work a job outside the home, you might not make this often.  Again, I understand.  If time is an issue, once you make the sauce, allow it to cool slightly and freeze it.  Use it for another time.  At least you'll have it on hand for a quick meal when you need it.

Before freezing it, add a drizzle of extra virgin olive oil, and mix it thoroughly.  This will add another layer of flavor--as well as give it more authenticity.

As for me, I'm not freezing mine tonight.  This will be for my dinner, so...

...prepare the spaghetti according to instructions.  I also rinse the noodles after cold water as soon as it's in the colander.  This will stop the noodles from cooking--as well as release extra starch. When the extra starch is released, it helps the sauce to stick to the noodles.

Add to the pot, and mix into the sauce.

Voila!  Spaghetti is done...

...and ready to be served.  You can top yours with regular Parmesan cheese if you like.  I topped mine with a vegan "Parmesan" cheese that is made from cashews.  Delicious!

I hope that you will make this sauce for your spaghetti night soon.  It is definitely worth the time.  It is rich, flavorful, delicious.  And again, if you need to make it in advance on a weekend or a day off, and freeze it for later use, please feel free to do so.

  Please let me know how it turned out for you.  I would love to hear from you. 

 Thank you so much for stopping by Teacher Of Good Things.  I hope to hear from you soon. Until then, Shalom Shalom!

Bathshua

Gardening: Seed Catalogs

Shalom Shalom!

Ok.  I know that we're in the dead of winter, so why do I have an entry about gardening right now?  I am so glad you asked!  Winter is the perfect time to start planning your garden.  A favorite pastime of many gardeners is browsing through the seed catalogs through the winter.  It gets one's mind prepped and hyped about the up and coming growing season, in terms of picturing the ideal flowers, fruits, and vegetables that will be added to your growing space.  I will once again apologize for getting this out so late--as many seed catalogs start arriving to your home in the late fall (i.e. November).  However, you still have plenty of time.  I will share with you my favorite seed catalogs in this entry--the catalogs that I have, and the website for those I do not have (and are still waiting for).  If you don't have these catalogs...no worries.  You can order the seeds on each company's respective website.  All of these catalogs offer heirloom, open-pollinated, non-GMO seeds.  Each of these companies have signed the Safe Seed Pledge--in that the companies DO NOT KNOWINGLY sell GMO seeds.  This is extremely important if you plan on growing organic vegetables and, more importantly, if you're planning to save the seed.  So without further ado, may I present to you my favorite seed sources!

Baker Creek Heirloom Seeds

Baker Creek was the VERY FIRST company in which I brought my seeds.  They sell one-of-a-kind rare seeds--like a 1,000 year old melon, tropical plants (i.e. live miniature banana trees), and squash that are as long as a small child.  As a fan of tomatoes, they have a HUGE array of tomatoes...in many colors--from black and green to yellow, pink, and multicolored.  The catalog is also aesthetically beautiful.  This one is the free catalog that they send, but they also have one that costs (approximately $10), and it contains articles in terms of farming, featured farmers, and GMO prevention advocacy (to name a few)--as well as more seeds that are otherwise, not shown in the free catalog.  I've seen them at Whole Foods, or you can also order the catalog AND the seeds via their website--http://www.rareseeds.com

 Sow True Seed

Sow True Seed is another favorite source of mine.  This company sells just about every seed normally needed in a vegetable garden--as well as crops that are otherwise associated with the South--like sweet potatoes, sorghum, rice, and peanuts.  The catalog also provides vital information in terms of companion planting (the process of growing certain crops together to improve growth and flavor) and antagonists (crops that will not grow well together).  Check out their website at http://www.sowtrueseed.com

Seed Savers Exchange

Seed Savers Exchange is also another wonderful source. As the name of the company implies, these is definitely a seed exchange.  This catalog will include seeds that are family heirlooms of the members.  Speaking of members, they do have memberships available ($40/year).  With that, you will have access to seeds not otherwise featured in the catalog--as well as the ability to share any special seeds that you may have, amongst other things.  This company is dedicated to keeping heirloom vegetable seeds alive through the exchange--as well as education at their headquarters in Decorah, Iowa.  One of my favorite seed purchases is the German Pink Tomato--which I must say, is very tasty.  It is a family heirloom of co-owner Diane Ott-Whealy, and I am always down to get seeds that come from the actual original source.  Check them out at http://www.seedsavers.org.

Pinetree Garden Seeds

In my initial research prior to planting my first garden, I have never heard of Pinetree Garden Seeds.  One year, the catalog was out of the blue mailed to me, and I'm so glad that it was!  Pinetree has an array of seeds (both hybrid and heirloom--although I would HIGHLY recommend getting the heirloom seeds) at very affordable prices!  Whereas the catalogs above will sell many seed packets for $2-5, the majority of the seeds in this catalog are under $3.  One year, I purchased collard green seeds from them for about $1.25, and they turned out AMAZING!  I also bought a tomato seed called Coustralee, and I am EVER SO EXCITED about growing this one!  The Coustralee tomato is a French heirloom that gets up to 3 lbs average PER TOMATO!  I don't know about y'all, but I would LOVE to see that!  In addition to vegetable, herb and flower seeds (which are also in the above catalogs), Pinetree also sells plants for natural dyes--like Woad and Indigo.  Another thing that sets this catalog apart from the others is that they also sell supplies/products for homesteading/self-sufficiency like knitting/crocheting, soapmaking, and preserving.  Check them out at http://www.superseeds.com

Other Seed Catalogs

The catalogs noted above are the only ones that I've received so far.  The following ones are also favorites--for which I am still waiting:

Southern Exposure Seed Exchange--this catalog is very similar to Sow True Seed.  What I've seen that sets them apart is that they sell a number of heirloom seeds from original sources (i.e. Radiator Charlie's Mortgage Lifter Tomato and Lettie Cantrell's Granny Cantrell Tomato), and they sell an array of cotton seeds.  Yes, I said COTTON.  Now, I know that it's weird that I mentioned cotton seeds, but I grew green cotton and white cotton last year as an experiment, and it was indeed interesting.  If you think about it, it wasn't the cotton that did our ancestors wrong, but the people that made our ancestors pick it--which made cotton a bit of a pariah to the descendants of the Diaspora.  My thought was, I was growing it for me...not massa, AND, if you think about it, you wear cotton every day (i.e. T-Shirts, underwear, jeans), so I found it kind of cool in growing something that is a fiber that is worn every day.  Check them out at http://www.southernexposure.com

NOTE:  I was going to lastly recommend Bountiful Gardens at http://www.bountifulgardens.org--as they had the largest selection of grains (I grew wheat and triticale last year, and plan to grow spelt this year), but based on their website, they are not operating in 2018.  However, check out their website anyway--as they've provided a list of other reputable seed companies.  Some of these seed companies I have heard of, but have yet to order from them.  Because of this, I may have to check these other sources out!  I will report on them when possible.

I hope that you've enjoyed the list of my favorite seed company.   Mind you, none of these seed companies are a part of huge conglomerates, and their aim is to sell the best seeds possible.  In the age of GMO's, these seed companies are geared towards turning the tides in terms of getting people to grow their own food, grow heirloom vegetables, and in turn, change one's eating habits in terms of eating food...as it is meant to be. I hope and pray that this entry will inspire you in starting your garden.   You don't need to have acreage of land in order to grow food.  If you have a porch, balcony, deck, or flat surface--for which you can place plastic storage bins or five-gallon buckets, you can hold food.  I mention plastic storage bins and five-gallon buckets is because these are receptacles in which I've been growing my vegetables for the last two years (until I get the okay to build raised beds.  Hubby wants me to wait for a little while before doing so).  As long as a receptacle can hold soil, you can grow food in it.  And you don't have to grow everything, but grow SOMETHING--even if it's a tomato plant in a pot or lettuce or herbs in a window box.  This is very important--especially if you have children.  What better way to teach them about where food comes from than growing something edible in or around your home.  And get them to help with the planting as well!  If they grow it, they're more than likely going to eat it!  I look forward to hearing from you in your gardening endeavors.  In the next several weeks, I will begin to start seeds for certain crops, and will provide entries on the progress and how I do it.  Stay tuned!  

Thank you so much for stopping by Teacher Of Good Things.  So until then...shalom shalom!

Bathshua

Baking: Vegan Spelt Biscuits

Shalom Shalom!

Looking for a healthy, vegan alternative for breakfast?  How about spelt biscuits.  I'm sure someone is wondering, "What is spelt?"  Spelt is an ancient grain with a slightly nutty, sweet flavor.  It tastes very similar to wheat.  In our current age of modern wheat--which may be responsible for many with gluten intolerance, spelt, although it contains gluten, is more tolerable than wheat. The many health benefits of spelt flour are responsible for its current comeback. Spelt aids blood circulation, boosts the immune system, builds strong bones and aids digestion. People with varying health conditions can benefits from spelt flour, particularly those with weak and brittle bones, high blood pressure, elevated blood sugar levels, and hypertension(1).  And for those who are interested in an alkaline diet, spelt is much better to accommodate that than wheat.  I saw spelt biscuits made the first time on YouTube, and I've been making vegan biscuits with organic all-purpose and wheat flour for a while.  I know that I had spelt flour that I wasn't currently using, and knowing how healthy it is, I wanted to give it a try.  So this recipe is a combination of what I've seen on YouTube--as well as what I've been making previously.  And as the title says, did I mention that these are indeed vegan???  Not only that,  they are indeed delicious!  Sounds interesting?  Here's how to make them...

Here's what you'll need:

*2 cups spelt flour

*2 teaspoons baking powder

*1/2 teaspoon baking soda

*1/2 teaspoon salt

*4 tablespoons coconut oil

*1 cup non-dairy milk (I use cashew milk when making these)

*1 tablespoon apple cider vinegar

1 tablespoon maple syrup

First things first, Preheat oven to 450 degrees F.

Put the milk and the vinegar in a cup, and allow to sit for about 2-5 minutes.  This will cause the milk to curdle--to simulate buttermilk.

Add the flour, baking powder, baking soda, and salt in a medium mixing bowl.

Add the coconut oil...

...and mix inside the flour until pea-like crumbles/pieces form.  Put a well in the center of the flour mixture.

 

Next, add the milk/vinegar mixture and maple syrup into the well.

Mix together until a dough forms.  Allow dough to sit for about 5 minutes.  This will relax the dough and help it come together more completely.

Line a baking sheet with parchment paper or a non-stick baking mat.

Keep some cooking/baking spray on hand.  Because these are "drop" biscuits (placed in a spoon and transferred onto baking surface) instead of "roll" biscuits (dough rolled flat using a rolling pin, cut with cutters, and placed on baking surface), the spray will help keep the dough from sticking to the implement of placement.

Spray your implement of placement.  For these biscuits, I use a 1/4 cup scoop.

Place the dough in the scoop.  What I do is use a spoon and place the dough in the scoop, up to the top of the scoop.  

The scoop should look like this.

Turn upside down...

...and release.  Do this with the remaining dough.

Here is all of the dough.  As you can see, this recipe yielded 8 biscuits.  Depending on how little or how much is in the scoop, I have also gotten 9-10 biscuits yielded. 

Bake at 450 for 12-15 minutes.

15 minutes later, and look at that golden goodness!

Yum!

For breakfast, the biscuits were accompanied with these vegan sausages.  Yes, these are VEGAN, and as a meat eater, they are DELICIOUS!

Breakfast.  The biscuits are filled with my homemade cherry lime preserves and Earth Balance.

And breakfast would not be complete without a beverage.  This is elderberry tea.  Elderberry is good for the immune system.  All I did was take elderberries and put them in a tea ball.  Pour boiling water over the elderberry-filled tea ball and allow to steep for 10-15 minutes.  Add some raw honey for sweetener and delicious!

I hope that this will inspire you to make some spelt biscuits today.  Trust me, they are absolutely delicious...and healthy!  If you make them, please let me know who it turned out for you.  I'm very interested in hearing from you!  Thank you so much for stopping by, and until then, Shalom shalom!

Bathshua

Works Cited

(1)https://draxe.com/spelt-flour/