Planning Ahead: Crockpot Marinara

If you like to plan, prep and cook some of your meals ahead... this recipe is for you! We'll make up 1 or 2 batches of this sauce each month and have it on hand for any recipe that may come our way. From a simple spaghetti or lasagna to pizza sauce or to top a meatloaf. 

Crockpot Marinara 

Ingredients

• 1 tablespoon olive oil
• 1 carrot, finely chopped
• 2 celery ribs, finely chopped
• 1/2 sweet onion, finely chopped
• 1/2 bell pepper (any color), finely chopped
• 5 cloves of garlic, minced
• 1 #10 can crushed tomatoes *
• 1 tablespoon dried oregano **
• 2 tablespoons dried basil **
• 2 tablespoons fennel seed
• 1/4 teaspoon salt (more or less, to taste)
• 1/4 teaspoon black pepper (more or less, to taste)

Preparation

Start to heat the olive oil in a pan over medium heat. Add the carrot, celery, onion, bell pepper and garlic and cook until the celery and onion are translucent and the carrots have softened.

Add the cooked vegetables and all remaining ingredients to a crock-pot. Mix well to combine. Cover and cook on low about 8 hours. Use in recipes right away, or freeze in individual servings to have on hand for later use.

* These are the large cans (approx. 106 ounces) you see at warehouse stores or restaurant supply stores.

** You could also substitute 2-3 tablespoons of Italian Seasoning for these spices.

Simple Crockpot Applesause

Tis the season... for crockpots and apples! 

We picked about 25 pounds of apples today from some of our local growers. They're very inexpensive and taste so much better than the store-bought ones! Last batch of apples we picked, I made batches and batches of Crockpot Apple Butter and froze it in freezer containers so it's ready when we are. This time we decided to make applesauce (in addition to eating some of the apples, of course). School has started and applesauce is always a great "side dish" for the lunch box.

We just randomly picked a variety of apples. You can use whatever your favorite apples are to create a flavor for your own liking.  Enjoy!

Simple Crockpot Applesauce

Ingredients

• 5 pounds apples (cored, peeled and cut into 1 inch cubes)
• 1 1/2 teaspoons lemon juice *

Preparation

Add all ingredients to the crockpot. Cook on high for approximately 4 hours (or low for 6-8 hours). Stir apples half-way through. Cook until apples are very soft and mash when stirring. Mash the applesauce to your desired texture. I used a wooden spoon for this batch. You can use a potato masher or a blender as well.

* You may need to adjust this measurement depending on the type(s) of apples you use... flavor, sweetness, tartness, etc.

Fresh Roasted Tomato Sauce

Fresh Roasted Tomato Sauce

Ingredients:

• 24 Whole Roasted Roma Tomatoes
• 1 onion, chopped
• 4 cloves of garlic
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons fennel seed
• 2 teaspoons marjoram
• 1 - 6 ounce can tomato paste
• 1 (6 ounce) can water

Preparation:

Put the tomatoes in a food processor or blender. Blend until smooth. In a pot on the stovetop, saute onion and garlic in olive oil just until starting to brown.  Place roasted tomato puree into the pot with the onion and garlic. Stir to combine. Add the spices, tomato paste, and can of water. Simmer on low for 30 minutes.

**OR** Place the (blended) roasted tomato puree, sauteed onion and garlic, and remaining ingredients into a crockpot. Cook on low for 4 hours.

If you prefer a meat sauce, brown one pound of ground meat and add it to the sauce.

Quick Tip: Roasted Tomatoes

Roasted Tomatoes

Ingredients:

• 24 whole Roma tomatoes
• olive oil

Preparation:

Preheat oven to 450 degrees. Coat the bottom of a baking pan with olive oil. You don't need a thick layer, but you want to make sure there are no dry/uncovered spots. Place the tomatoes on the baking pan. Bake until darkened (roasted). This will take about 1-2 hours, depending on your oven and the size of the tomatoes. Let the tomatoes cool on the pan before handling.

For some added flavor, place fresh (peeled) garlic cloves and sliced onions amongst the tomatoes about halfway through the roasting process. This will nicely roast the garlic and caramelize the onions. If you put the garlic cloves and onion on the pan at the beginning of the roasting process, it will burn.

Basic Tomato Sauce

Basic Tomato Sauce

Ingredients:

• 28 ounce can crushed tomatoes
• 10.75 ounce can tomato puree
• 6 ounce can tomato paste
• 1 tablespoon italian seasoning blend  
• 1 teaspoon dried basil
• 1/2 teaspoon fennel seed
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• 3/8 teaspoon salt 

Add all ingredients to a saucepan and mix well. Cover and cook on high until mixture starts to bubble. Promptly turn to medium-low and let simmer for 20-30 minutes.

Use for lasagna, pasta, marinara, pizza, etc.!


If you prefer to make your tomato sauce from fresh tomatoes, check out these recipes:

• Fresh Roasted Tomato Sauce 

Cauliflower Crust Pizza

Cauliflower Crust Pizza

Ingredients: 

• 1 cup riced and cooked cauliflower (instructions below)
• 1 egg
• 1 cup mozzarella cheese, shredded
• 1/2 teaspoon dried basil
• 1/2 teaspoon granulated garlic
• 1/4 teaspoon granulated onion
• dash salt and pepper, to taste

To "Rice" the cauliflower:
Take 1 large head of cauliflower. Remove the stems and outer leaves. Rinse well under water and remove majority of the excess water (pat dry, or let it strain in a colander for a bit). 

There are two methods to ricing:

1. Grate the head of cauliflower with a cheese grater.
2. Chop the cauliflower into chunks. Place in a food processor and pulse until finely chopped (not pureed).

Place riced cauliflower in a microwave-safe bowl. Microwave on high for 8 minutes. DO NOT ADD WATER TO THE BOWL. Let cool.

Add the remaining ingredients to the cauliflower and mix very well. 

Spray a non-stick baking sheet with non-stick spray. Scoop the cauliflower mixture onto the center of the baking sheet. Using your hands (or a spatula), gently and evenly pat the cauliflower mixture into a flat circle (to the desired thickness of your pizza crust. Bake crust at 450 degrees for 15-20 minutes (until top begins to turn golden). Remove crust from oven. Top with sauce and toppings. Return to oven and bake for 15 minutes longer (or until cheese is melted) OR under a broiler on high heat until cheese is melted.

**NOTE** Due to the short cook-time of the pizza, be sure all of your toppings are pre-cooked!  


Need some topping ideas?!

• The Basic Stuff: Use a traditional sauce. Add toppings of choice (peppers, onions, mushrooms, tomato, ham, sausage, pepperoni, ground meat, pineapple, anchovies...)
• The Taco Pizza: Use a taco sauce or enchilada sauce. Top with cheese of choice (mozzarella, cheddar, pepper-jack...), taco-seasoned ground meat and olives (if desired). Bake according to directions above. When pizza is done baking, top with shredded lettuce, diced (and seeded) tomatoes, and green onion. Serve topped with avocado slices, sour cream, etc... Enjoy!
• The BBQ Chicken Pizza: Use a barbecue sauce. Chop up some cooked boneless skinless chicken breasts into small cubes. Top the barbecue sauce with some fresh grated Parmesan cheese. Lightly saute some diced red onion, mushrooms, and green bell pepper. Add the chopped chicken and veggie mixture to the pizza. Top with mozzarella (or provolone or smoked Gouda...). Bake according to directions above.
• The Gourmet Pizza: Use an Alfredo sauce. Chop up some cooked boneless skinless chicken breasts. Lightly saute some red onion and mushrooms. Top the pizza with the chicken and veggie mixture. For some added flair, add some roasted garlic cloves. MMMMM. Top with cheese of choice (mozzarella, provolone, etc.) Bake according to directions above. 
  

Mimi's Fresh Salsa

Mimi's Fresh Salsa

Ingredients:

• 2 large Roma Tomatoes, cut in half
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 2 teaspoons granulated onion
• 1/2 medium onion, cut in half
• 3 garlic cloves
• 1 small bunch cilantro
• 1/4 - 1/2 teaspoon sea salt
• 1/8 – 1/4 teaspoon ground black pepper
• Cayenne Pepper (optional)

Preparation:

Put all ingredients in blender or food processor and blend until the desired consistency. 
Chill and serve. 

Chicken Enchilada Soup

Chicken Enchilada Soup

Ingredients:

• 1 pound boneless skinless chicken breasts, cooked and shredded
• 2 1/2 cups chicken broth
• 1 cup enchilada sauce
• 1 cup canned diced tomatoes, undrained
• 1/2 teaspoon dried cilantro flakes
• 1/2 teaspoon chili powder
• salt and pepper, to taste

Preparation:

Combine all ingredients in a saucepan. Cover and bring contents to a boil. Reduce heat to medium-low and simmer for 10 minutes.

Garnish with your favorites -- green onion, sour cream, avocado, tortilla chips, etc.

Makes 4 servings.

Enchilada Sauce

Enchilada Sauce

Ingredients:

• 6 ounce can tomato paste
• 2 cups chicken broth
• 1 teaspoon granulated onion
• 1/2 teaspoon granulated garlic
• 2 teaspoons ground cumin
• 2 1/2 teaspoons chili powder (more or less, depending on your preference)
• 1 teaspoon dried oregano
• 1/2 teaspoon salt

Preparation:

Stove-top Method: Combine tomato paste and chicken broth in a pot. Turn burner on high and wisk until broth and tomato paste are well blended (no lumps). Add remaining ingredients. Simmer on low for 20 minutes.

Crock-pot Method: Add all ingredients into a small crock-pot and mix until combined. Cover. Cook on low for 4-6 hours, or high 2-4 hours. 

Recipe makes 2 1/2 cups of sauce (5 servings).

1 serving = a scant 1/2 cup

Not only can you use this recipe for enchiladas ... try an enchilada-style meatloaf! or Mix it with some shredded chicken and add it on top of a mexi-style salad!