Keeping With The Times

living, learning, and keeping with the times

Pasta Sauce with Roasted Cherry Tomatoes and Butternut Squash

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This pasta sauce with roasted tomatoes and butternut squash is rich, creamy, and delicious, and sure to be a hit with your family.

It’s so simple, yet so delicious, that it astounds me! It’s one of my all-time favourites. All you need are a few fresh ingredients and a bit of time. A Sunday afternoon might be a good day to try this, as the longer this roasts, the richer it becomes.

Think tomatoes, onions, garlic, and Italian sausage … Mama Mia! Mangia Tutti!Tomato Pasta Sauce with Italian Sausage, Keeping With the Times

Tomato Pasta Sauce with Italian Sausage, Keeping With the Times, An easy go-to recipe for pasta sauce that takes its time.
A couple hours in … and we’re getting there:Tomato Pasta Sauce with Italian Sausage, Keeping With the Times, An easy go-to recipe for pasta sauce that takes its time.
As this was roasting away in my oven, I stepped outside for something and then came back in. As I did, the aroma greeted me at the door and I felt like I was stepping into one of the finest Italian restaurants around.

Suddenly, I wanted to grab a glass of wine,put on “Gira Con Me” by Josh Groban and nibble on some crusty Italian bread ;)Wondering where to find the cutest pastas at an affordable price? Well, HomeSense is the place! Who knew! I’ve been able to find all kinds of Italian brands with different shapes, sizes, and colours. They also have great egg noodles!Tomato Pasta Sauce with Italian Sausage, Keeping With the Times, An easy go-to recipe for pasta sauce that takes its time.

I urge you to give this a try!

Pasta Sauce with Roasted Tomatoes and Butternut Squash

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Pasta Sauce with Roasted Cherry Tomatoes and Butternut Squash
Author: 
Recipe type: Main
Cuisine: Italian
 
Ingredients
  • 8 cups cherry tomatoes
  • 1 large onion, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1 Tbsp dried basil
  • 4 Italian sausages, sliced into 1/2 inch rounds
  • NOTE: I like to cut the sausages partially frozen as they keep their shape better
  • 2 Tbsp olive oil
  • Sprinkle of salt, freshly ground pepper
  • 1-2 cups baked butternut squash (to be added to sauce later)
Instructions
  1. PREHEAT oven to 375F
  2. SPLIT open the butternut squash, remove seeds and pulp, arrange on cookie sheet, cover in foil, and place in oven to bake alongside the tomato mixture
  3. PLACE tomatoes, garlic, onion, sausages, olive oil, basil and salt and pepper in a large Dutch oven
  4. ROAST until the tomatoes, onions and sausages are lightly browned and smell a.ma.zing (I've found this can take 2 - 4 hours depending on your pot, your oven, and your tastes)
  5. REMOVE sausages from pot and set aside
  6. COOL tomato mixture slightly then in small batches, whirl in food processor (I use my Vitamix)
  7. SCOOP out butternut squash from skin and add to the last tomato batch and blend
  8. PLACE everything (including sausages) back in Dutch oven and reheat gently
  9. BRING a large pot of water to the boil, add your pasta of choice and cook until al dente. Drain, and rinse with hot water. I splash a tiny bit of olive oil on it to keep it from sticking
  10. PLACE pasta in individual serving dishes, top with the sauce and sprinkle with fresh basil if you like
Notes
Rich, sweet, and flavourful.

You might want to try some Homemade Ice Cream to finish off this wonderful meal.

Baked Beans and Rice Extraordinaire

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You really must try my Baked Beans Extraordinaire at least once, since it’s rich, smoky flavour is a fabulous alternative to chili.

This is a recipe I’ve adapted from a favourite old cookbook The Best of Bridge that I’ve had since 1981. My mother-in-law gifted it to me for Christmas that year and it is worn, tattered, yellowed and splattered, and both the front and back covers have fallen off. Oh how I love it.

For years whenever I’ve needed a foolproof dish for any occasion I’d pull out one of the “Best of Bridge” cookbooks, choose any recipe from main courses to desserts and we were never disappointed. Since 1981 I’ve gone on to collect over a dozen more of their publications!

I made my Baked Beans Extraordinaire this last weekend for family and we had it for dinner on the night of their arrival, and for lunch the next day. I proceeded to eat the leftovers all week, and what a blessing to be able to pull out a hearty and good-for-you meal that tastes as fresh as the day I made it, without having to cook.

Baked Beans Extraordinaire, Keeping With the TimesServed with rice or crusty buns piping hot from the oven, this is definitely one to have on your lineup of great meals.

*In response to a readers question regarding “smokies”:

Oh my goodness … you’ve really challenged me with this question León! In Canada they’re a smoked sausage. I prefer Harvest Meats Double Smoked Farmer’s Sausage. When I searched for something similar in the US, I couldn’t really find anything. All I can tell you is that the sausage is smoky, firm, and meaty. Not at all like a wiener. The original recipe calls for bacon, so I think the idea is to add a smoky flavour. I prefer the sausage because I find the bacon gets soggy.

And yes, you could make this in a slow cooker, I just find that my slow cooker is too small to hold it all.

And thanks to Melinda for this tip: try Hillshire Farms Lit’l Smokies

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Baked Beans Extraordinaire
Author: 
Recipe type: Main
 
Ingredients
  • 3 to 4 smokies (cooked, preferably on the barbecue) (the original recipe calls for bacon)
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 clove garlic, chopped
  • 2 Tbsp molasses
  • 2 Tbsp maple syrup
  • 1 tsp dry mustard
  • 1/3 cup vinegar
  • 1 19 oz can tomatoes
  • 1 can kidney beans
  • 1 can pork and beans
  • 1 can garbanzo beans
  • 1 can corn
  • 1 tsp Worcestershire sauce
  • Salt, pepper and tabasco sauce to taste
Instructions
  1. Cook smokies on barbecue until done. Cut into small cubes.
  2. In a large dutch oven, brown ground beef and onion.
  3. Add smokies and remaining ingredients to the pot.
  4. Place in oven and bake for 3 hours, stirring occasionally. Remove the lid for the last half hour if you like a drier and browner result.

Enjoy!

Zucchini Bisquick Casserole

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Zucchini-CasseroleThis is one of those dishes that I make only during certain seasons.

In August, when zucchini is plentiful, I use it to make casseroles, stir fries,  and loaves. That makes it a special treat and we all look forward to having it.

Here’s a recipe that I found years ago (must have been on a Bisquick box). It’s become a family favourite.

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Zucchini Bisquick Casserole
 
Ingredients
  • 3 cups zucchini, cored, and cut into 1/2 inch cubes
  • 1/2 cup chopped onions
  • 2 Tbsp parsley
  • 1/2 tsp oregano
  • 1 clove garlic, minced
  • 1/2 tsp Lawry's Seasoned Salt
  • dash of pepper
  • 1 cup Bisquick
  • 1/2 cup Parmeson cheese
  • 4 eggs, slightly beaten
  • 1/2 tsp salt
  • 1/2 cup vegetable oil (or olive oil)
Instructions
  1. Mix together, and pour into a greased 13 x 9 x 2 inch pan.
  2. Bake at 350 degrees for 25 minutes.

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Stuffed Pork Tenderloin

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I’ve been cooking pork for years and will somewhat jokingly announce that ‘I think the pork is cooked, but it’s not dry enough yet so I’m going to let it cook for 5 or 10 more minutes…‘ (not a good idea).

So I was pretty amazed with the results when I recently discovered a little secret on how to cook pork tenderloin to perfection (I just never knew).

Two tenderloins should serve four people but if your guests are big eaters, you might want to prepare three of these or you could just be sure to have several side dishes, such as baked acorn squash and roasted or mashed potatoes. I usually serve a chunky applesauce too–sweetened very lightly.

When I serve it during the holidays, my favourite method is to stuff it with a bit of dressing similar to what I use for turkey. I really like the festive feel to it–it reminds me of Christmas dinner but is 1,000 times easier.

pork tenderloin

 

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Stuffed Pork Tenderloin
 
Ingredients
  • 2 pork tenderloins * butterflied (see photos at bottom)
  • 4 cups toasted bread crumbs
  • 1/2 onion, minced
  • 1/2 cup celery, minced
  • 3 Tbsp butter
  • 1/4 tsp each of dried sage, rosemary and thyme
  • Salt and pepper to taste
  • 1 Tbsp butter
Instructions
  1. Melt butter in skillet, saute onions and celery until translucent. Add bread crumbs, sage, rosemary, thyme, salt and pepper.
  2. Fill the tenderloins with the bread crumb mixture, preserving 1 cup for the crust. Roll each tenderloin and tie with kitchen string. Rub with butter and roll in the preserved crumbs.
  3. Place on broiler pan that has 1 1/2 cups of water in the bottom (tenderloins are not sitting in the water).
  4. Now for the big secret to success! Preheat oven to 500 degrees--yes, 500 degrees! Apparently, because pork tenderloin is very low in fat, cooking at lower temperatures drys the meat out before it is cooked. I just never knew...
  5. So...
  6. Place tenderloins in oven and bake for 30 - 35 minutes. Watch closely so as not to overcook. It should remain juicy with a pale pink colour. If using a thermometer the temperature should reach 150 degrees. Remove from oven and let rest for 10 minutes - the meat continues to cook.

 

Enjoy!

Here’s a brief visual ‘how to’

  • Remove tough sinew (if present). Slice through the loin but not completely. This is how to ‘butterfly’ meat. The one on the left has been butterflied.
  • Place wax paper on top and pound with wooden mallet. This flattens the meat so that it’s all the same thickness. It also tenderizes it.
  • Prepare stuffing.
  • Place on top of tenderloins (reserve some stuffing to coat tenderloins).
  • Roll each tenderloin separately and tie together with kitchen string. (Roll each tenderloin in the reserved stuffing to coat). Place on broiler pan with 1 1/2 cups of water in the bottom. Meat is not in the water – the water serves to steam them.

Pyrizhky

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I do not have a Ukrainian bone in my body but it’s one of my favourite foods. Years ago a friend of mine, with a lot of help from her mother-in-law, taught me how to prepare a complete Ukrainian meal. I quite often serve the Pyrizhky and Varenyky for Easter or Christmas. I plan on sharing the complete meal from Kutya to Poppy Seed Chiffon cake but today I am starting with the Pyrzhky. This is not for the faint of heart, I have to warn you. However, if you bake bread and are familiar with the properties of that type of dough it will be a lot easier. Keep in mind as you roll out the dough, it wants to shrink back so you have to make sure you lift it off the counter before you start to cut circles or they will shrink and be too small. Put the filling on the side of the dough that sits on the counter (it’s stickier) and they will close better. On a positive note, these little buns want to stick together so don’t be afraid to try. I’ve included some photos at the bottom of this post for reference. Set aside a whole day and take your time. Believe me, it’s worth it!
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Pyrizhky
 
Ingredients
  • Filling:
  • Mashed potatoes - 10 russet or baker potatoes
  • 1 grated raw onion (squeezed dry through paper towel)
  • 1 tsp dry dill
  • 1 cup dry cottage cheese (squeezed very dry through cheesecloth or towel)
  • 1 tsp salt
  • 1/2 tsp pepper
  • Buns:
  • 1 tablespoon sugar
  • 1/2 cup water
  • 1 package yeast
  • 2 egg yolks, beaten
  • 2 cups warm water
  • 1/2 tablespoon salt
  • 1/4 cup sugar
  • 1 1/2 cups flour
  • 1/2 cup lard
  • 2 1/2 cups flour
Instructions
  1. Dissolve 1 tablespoon sugar with 1/2 cup water, sprinkle 1 package yeast in and let rise 10 minutes. Beat 2 egg yolks then add to “risen” yeast. Put 2 cups warm water in to that and mix together. Then add 1/2 tablespoon salt, 1/4 cup sugar, and 1 1/2 cups flour. Mix to batter and let sit 10 minutes till bubbly.
  2. Work lard (1/2 cup) into 2 1/2 cups flour and add to above mixture. Next, you will have to work in quite a bit of extra flour to get it like a dough (approximately 2 - 2 1/2 cups flour). You will have to keep the dough covered with saran at all times. Cut out little circles with a frozen apple juice can (small) and put some of the filling inside. Pinch together like a varenyky then bring the corners together underneath, pinch together, and roll in your hands until it looks like a tiny loaf of bread. Arrange on cookie sheets, keep covered with saran wrap. When a cookie sheet is full, put canola oil on your hands and oil them all completely and bake at 375 degrees for 20 minutes. Cool and freeze.
  3. To serve, place them in a casserole 1 layer deep. Fry onions in real butter, add a pint of whipping cream and add a small container of sour cream. Pour over and bake at 350 degrees until they are heated through, the liquid is absorbed and a bit bubbly.
 If you can spell Pyrizhky you can make it!

Easy, yummy, potato latkes *

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Well, I felt inspired to make something a little more complicated than a baked potato for dinner last night so I returned to an old favourite.
These are the yummiest potato latkes! They can be made ahead and reheated just before dinner or lunch or breakfast! Serve with home-made applesauce and sour cream.
A word of caution – use only 1/8 tsp garlic powder – no more, no less!! Good Stuff!!
potoato latkes
latkes1
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Potato Latkes
 
Ingredients
  • 3 large potatoes, peeled and grated
  • 1 small onion, grated
  • 6 eggs
  • 1/2 cup flour
  • 1/2 cup vegetable oil
  • 2 Tbsp chopped fresh parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/8 tsp garlic powder
Instructions
  1. Place grated potatoes and onion in a bowl and toss with lemon juice; cover with cold water.
  2. Beat together eggs, flour, oil, parsley, salt, pepper and garlic powder.
  3. Add well-drained potato mixture and mix well. Batter will be soupy!
  4. Drop by tablespoons onto a lightly buttered frying pan, spreading out slightly.
  5. Fry over medium heat until golden on each side.