an army wife's guide to life

food and homemaking goodness

(Almost) No-Cook Pizza Sauce

I love garlic. If you know me at all, you know that already. I always have it in my kitchen, and if you’ve read any of this blog, you know I use garlic cloves and garlic powder in pretty much every recipe, and this one isn’t an exception. This could be a no-cook sauce, if you’re short on time, but I love the toasted garlic part of it, it’s great. Now, this sauce makes enough for quite a few pizzas, even if you like a saucy pizza like I do, and it stores great in the fridge. It does get a little weird when you bring it back out of the fridge, and it’s better if you leave it out for a few hours before so it get back to a normalish temperature, but once you stir it and it gets cooked, you can’t tell the difference.

Here’s what you need:

  1. 3-5 large cloves garlic
  2. 1 (12 oz) can tomato sauce
  3. 1 (6 oz) can tomato paste
  4. A few tablespoons olive oil
  5. Salt&Pepper
  6. Italian Seasoning, Garlic Powder, Onion Powder

Here’s what you do (and it’s so simple, that there’s no reason to skip the cooking part):

  • Peel the cloves of garlic and put them into a small saucepan with just enough olive oil to coat the bottom. Turn the stove on meduim-low heat and let them roast slowly, until they’re just starting to look a little burnt.
  • Once they’ve cooked, remove them from the heat and add them, and the rest of the ingredients to a blender, and blend until everything is melded together. Taste and add more seasoning if necessary.

This is seriously simple and takes all of five minutes to make and lasts through several weeks of constant pizza eating.

Advertisements
1 Comment »

Cheese Steak Calzones

Just a recipe today.

What you’ll need:

  1. 1 medium onion
  2. 1 lb beef (I used ground, but you can use some kind of steak as well)
  3. Butter…yes, butter
  4. 3 cloves garlic
  5. Worcestershire sauce
  6. Brown Mustard
  7. Tomato Paste
  8. Red Pepper (I used the canned roasted type)
  9. Mozzarella Cheese
  10. 1 Recipe of your favorite Pizza Crust or the store bought type
  11. 1 egg (optional)

Start by melting the butter in a small frying pan, and slicing the onion in half then into thing slices. Go ahead and start the onions on medium low heat, stirring occasionally, until they’re starting to turn brown and delicious.

In another, larger frying pan add olive oil and let it heat, while mincing the garlic. Add the garlic and let it cook until it starts to soften. Add the meat and brown it with the garlic. Once it’s browned, add Worcestershire sauce, mustard and tomato paste, to taste. (I used just enough Worcestershire to coat the bottom of the pan, and about a tablespoon each other the mustard and tomato paste.)

Once the onions are nicely caramelized, add them to the beef and let the mixture start to simmer, letting the liquid start to cook down and thicken. This is also when you want to add the red pepper. I used a can of roasted red peppers, and maybe about 2 or 3 large chinks, which you’ll wanna mice finely and add to the mixture.

While the meat mixture is cooking down, preheat the oven and prepare your dough (or make it, if you have a quick dough to make).

Put one layer of Mozzarella on the rolled out dough before using a slotted spoon to put the meat mixture on one side of the dough (you won’t use the whole pound, and if you do, you’re doing it wrong). Put another layer of cheese on top of the meat, just for kicks (and for cheese lovers).

Fold the dough closed and seal the edges closed, folding them over generally works best. If you want a nice, shiny crust, whisk one egg in a bowl and use a pastry brush to give a light coating on the outside of it, but you don’t have to do that. Just bake according to the directions that come with the crust.

Then enjoy. I served it with ketchup and mustard as the condiments, just like you would with the sandwich. It’s as easy as that.  This fed the two of us, but it can easily feed more. I used less than half of the meat mixture on this calzone, you could easily make so many more on this, or just have really yummy leftovers of the filling.

Leave a comment »