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Recipes that include canned crushed tomatoes

Cheating Enchiladas

Thursday, December 16, 2010

Let’s not talk about the food yet.  Let’s talk about the reason for this dish or more specifically the recipe.  In previous posts for chili pepper-based recipes, we have received notes about how the chili peppers we use are often hard to find in certain areas: cascabels, chipotles, pequins, anchos, guajillos, etc.  Other people have asked for chili pepper flavor without so much spice/heat.  We’ve heard loud and clear, so this post is about making an authentic-tasting chili pepper sauce, using readily available ingredients with a rich taste that is not spicy.  Let’s hope it works out!

The first part is making a Latin-flavored shredded pork.  I’ve done BBQ-style pulled pork before; even though this uses the same cut (pork butt) and is shredded, it tastes totally different.  Plus we’re going to use it to make an enchilada casserole, which we’ve done before (last time the enchiladas were beef with a green sauce), so this is quite different.

Pork Enchiladas with rice and salad

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Single Serve Hot Pot Soup

Friday, November 6, 2009

I love hot pot and if you love hot pot, you’re surely familiar with the soup at the end. Once it gets cold out, I start craving that soup, the melding of so many flavors. It’s soothing and nourishing, exactly what the doctor ordered. But, hot pot is a group activity, a perfect way to have a lengthy relaxed meal with friends and family. Yet, I’m often stuck having lunch all by myself.

Single Serve Hot Pot Soup 2

Even though I’m willing to spend a lot of time making elaborate meals for others, I rarely do that just for myself. For a weekday lunch, you just want it to be easy, fast, filling, and decently healthy. This is it, made in one pot, in roughly 10 minutes. There’s no chopping and it tastes just like Hot Pot Soup.

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Lon’s Ragu

Monday, July 20, 2009

A long time ago I worked in south Brooklyn (Sheepshead Bay) in the back of a charity, in a small room that barely fit me and Theresa, a hardcore Italian-American. She was a great person, but had a harsh (typical Brooklyn) personality; she had a raspy voice and didn’t take BS from anyone; especially about “gravy” vs. “sauce”. If you’re thinking “gravy” is something brown you pour over steak, move on, you’re not ready for this.

Theresa explained that a tomato-based sauce without meat in it (like marinara), is “sauce.” If it contains meat, then it is not a “sauce” it’s “gravy.” So what is the premier gravy? Ragu.  (p.s. I do not agree with her assessment, this is sauce).  Also, this is another checkpoint, if you think I might be referring to the bottled sauce, you are on the wrong web site.

Seriuos Ragu 1

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Deep Dish Pizza

Sunday, February 8, 2009

Jessica has been wanting to make pizza all week. We stopped by Home Depot to buy some quarry tile to use as a pizza stone, but go figure, the Manhattan HDs don’t stock tile. So she decided on deep dish, as we don’t need a stone and because neither of us had really experimented much (at least in recent years) with deep dish.

CU on Baked Crust

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Turkey Meatball Puttanesca

Thursday, January 15, 2009

Some people love olives, popping them whole, one after the other. They’re too strong for me to eat alone, but I do like the way they flavor sauces. Puttanesca is the perfect example. I had my heart set on making it when I realized I didn’t have any anchovies, so it turned into a Turkey Meatball Puttanesca. The result is a perfect winter comfort food, without being heavy and fattening. It’s actually incredibly healthy and you’ll be surprised how tender lean turkey can be.

This is one of those dishes you make in large batches because it reheats so well, and if you’re serving to company, it’s actually best the next day.

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Beef and Spinach Lasagna

Monday, January 12, 2009

Lasagna is the ultimate comfort food and it’s probably one of the first things I learned to make. My mom (a fabulous Chinese cook) and I just followed the instructions on the side of a box of dry lasagna sheets, using jarred sauce. These days, I always make my own sauce, and after several variations, I have to dub this one my favorite, Beef and Spinach Lasagna. This is still a fairly classic tasting lasagna. It’s just that I like mixing spinach into the cheese mixture. Isn’t it wonderful when the healthier twist tastes better?

beef and spinach lasagna 6

*Update 9/23/09: My mom asked me to make her this lasagna so while I’m at it, I figured, I’d take new pictures, better pictures! (The first two and last picture are new.) Also, I wanted to note that Hungry Crasian pointed out that you don’t need to buy “no boil” lasagna sheets. I tested it out this time and she’s right, the regular kind does work fine. (Remember to cover the lasagna in aluminum foil before baking.)

fork full of lasagna 3

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Mom’s Hot Pot Sauce

Tuesday, December 16, 2008

If you go to a hot pot restaurant, they usually supply you with several ingredients to make your own dipping sauce. This is because everyone has their own preference, based on personal taste or region they’re from. The variations of hot pot dipping sauce are endless but my favorite has always been my mom’s sauce. Lon loves it too!

hot pot sauce

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Oxtail Mushroom Soup

Wednesday, November 26, 2008

This soup has some of my favorite stuff, beef oxtails, sa cha sauce, and a plethora of mushrooms. Obviously, Lon was not home for dinner tonight. (Lon is slowly easing them into his diet though.) This big pot of soup will store well in the fridge and reheat well any time. It’s comforting and diverse, good for any family. Serve with rice, noodles, rice cake (the Asian one, not the styrofoam stuff), or even bread.

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Duck Fat Turkey Meatballs

Wednesday, May 28, 2008

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won’t really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.

Duck Fat Turkey Meatballs 4

*some new photos added 11/23/09

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Pasta Tasting – Course 3: Good Old Meat Sauce Topped with Criminis

Sunday, May 4, 2008


I wanted to end with a classic pasta dish so that it would satisfy what anyone would imagine as a pasta dinner. You can’t go wrong with meat sauce! We happened to have a large amount of very lean sliced beef so Lon got to play with our new grinder attachment. Because it was so lean, I added pancetta to this recipe but I still think you should use fattier meat. I got to make mushrooms since Lon wasn’t going to be home but I still chose to make it a mushroom topping as opposed to mushrooms in the sauce because I figured we would have left-overs, and Lon would want to eat it.

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