Awesomesauce!

Literally.... Awesome. Sauce.

I snagged a recipe for homemade spaghetti sauce from a friend and I'm so glad I did! It's super easy to make and tastes terrific. Making a batch of homemade sauce can seem pretty daunting, trust me. But the reality is, it can be quiet simple.

I don't have much of a green-thumb, let alone yard space. Because of that, I have created a miniature above ground garden that I made out of a cattle watering trough. In my very small garden, I have been able to pull off a lettuce plant (which has since gone to seed), one pepper plant and one tomato plant. My tomato plant has been very good to me this year. In past years I'm lucky to get 5 or 6 tomatoes; however, this year I have gotten 15+ tomatoes!! Yay :)

My solo pepper plant

It's not much, but it works for me!

With all these tomatoes I needed to find something to make. I'm the only one in my family who will eat tomatoes (and I only eat them on a sandwich/burger). So, homemade spaghetti sauce sounded perfect. Next time I think I will attempt homemade pizza sauce!

The first step in making the sauce involved washing and removing the stems on the tomatoes. This recipe called for 27 romas and I only had 13, so I cut the recipe in half.

After removing the stems, you will cut the tomatoes in half and discard the seeds into a bowl. Do not throw out the seeds/juice- you will use it! Put the deseeded tomatoes into an ungreased 9X13 dish. 

Next cut the onion and put in into the dish with tomatoes. Add the garlic cloves then sprinkle with kosher salt and pepper. 

Now you need to strain the seeds and juice. For this, I used a mesh colander and simply squished the pulp/seeds through the colander, letting the juice run into a separate dish. I then tossed the seeds, and ran the juice through the colander once more to make sure I didn't miss any seeds. 

The recipe simply states "pour a generous amount of the juice over the tomatoes". It does not give an exact amount and honestly that's okay. The juice will ultimately not be a part of the spaghetti sauce. I poured about 3/4 of the juice over my tomato/onion/garlic concoction. Next, drizzle with olive oil and gently toss. 

All ready for the oven!! Doesn't it look pretty?! --> 

Bake for 35-45 minutes at 425* (uncovered). 

Once out of the oven, allow it to cool for about 10 minutes. Strain the veggies using a slotted spoon into a food processor. I do not have a food processor, but I do have a 'Ninja' and love it. For for this, it worked just fine. (I would think a regular blender would work as well- you may just need to run it through a couple times to get the texture you desire).

This is my spaghetti sauce after being blended in the food processor (Ninja) The thickness/texture of your sauce is to your own liking and can be adjusted by blending more or less. 

Blend in the food processor for awhile and then add the tomato paste and balsamic vinegar. Blend some more until you have your desired texture/thickness. 

For this recipe, you can serve the sauce instantly or freeze it. I chose to freeze mine since spaghetti was not on the menu for tonight. I decided to freeze my sauce in Ziplock freezer bags, 2 cups per bag. I felt 2 cups was plenty for my family, but you can always freeze larger (or smaller) portion sizes if desired. 

Remember I said I cut this recipe in half? Well I ended up with just over 6 cups of spaghetti sauce! I was happy with this for a result considering this was my first time making homemade spaghetti sauce. Next time if I have the tomatoes to do it, I would love to triple the regular batch size and stock up on this super easy, super yummy sauce! I hope you give this recipe a try and enjoy it as much as we do!


**Recipe credit: Kate from "Wonderful Life Farm" http://wonderfullifefarm.blogspot.com

Wonderful Life Farm's Homemade Roasted Spaghetti Sauce
27 roma tomatoes
1 medium onion, quartered
10 garlic cloves, peeled
olive oil
kosher salt
freshly cracked pepper
about 1/8 c. fresh basil leaves
1 (6 oz.) can tomato paste
1 t. to 1 T. balsamic vinegar

Wash and stem tomatoes. Cut them in half and remove seeds. Save seeds and strain the juice from the seeds.

Place the tomatoes in an ungreased 9 x 13 pan. Add onions, garlic, and basil leaves to pan. Pour a good quantity of reserved tomato juice over vegatables. Sprinkle all with kosher salt and freshly cracked pepper. Drizzle with olive oil and toss with your hands to combine.

Roast at 425 degrees for 35-40 minutes. Remove and cool for about 10 minutes.

Remove vegetables and herbs with a slotted spoon to a food processor. Whir to a fine texture. Add tomato paste and balsamic vinegar. Whir to combine.

Transfer most of the sauce to a separate bowl and blend with an immersion blender to a smooth texture. Taste to test for the right texture. Add back in the reserved sauce, and stir to combine.

Serve immediately or freeze for later.

Yields about 4 cups of sauce.

The Dreaded Fitted Sheet...

This is part of the yellow jack hive- GROSS!

So, before I begin talking about fitted sheets (I know you're all super excited about this one- hold tight) I wanted to share our adventure for the day!

Today we literally had a full on war against a swarm of yellow jackets that decided to make themselves a nice nest in our basement. We have been combating them for the last two weeks thinking they have been sneaking in the back door. Little did we know, they had found a small crack in the foundation and burrowed in, making a freaking hive (nest? I'm not sure what you call it exactly.)
Anyway, we geared up (looking rather ridiculous) and armed ourselves with vacuums and hornet/wasp spray. It was a long battle, nobody no humans got hurt, and we ultimately won. We filled in their entrance to their home with expanding foam and they are gone. I think. Finally. Never agin!!


Now, on to more important things... like how to fold a fitted sheet!


Okay, be honest here... how many of you actually neatly fold your fitted bedsheets? They're a pain in the tush to fold, right? They're awkward, all elasticy and stretchy causing us to give up and just roll them in a "neat" little ball and tuck it away in the closet, out of sight. There- all done :)

Wrong!!

Folding a fitted sheet is actually fairly simple, and today I'll show you the proper way to neatly fold those pesky delightful bungie-strung sheets.

Do your fitted sheets get put away looking like this? Trust me, you're not alone! 

**For this demonstration, I will be using a twin fitted sheet. When folding a larger size fitted sheet, it may be helpful to have an extra set of hands to help, or you could use your bed/couch/ or clean floor as a place to spread the sheet out while folding.**

Step 1: Find the "short end" of your fitted sheet. Using both hands, stick your hands into the points of each corner so that the sheet is inside out.

                   

Notice how my hand in tucked in the corner and the sheet is inside out!

Step 2: Bring both hands together, touching points (corners).








Step 3: Fold the two corners together by flipping one hand over top of the corner sheet on your other hand. You should have two corners tucked together now!  -->






Step 4: You are now going to do this with the other "short side" of the fitted sheet. On each hand, you should have two corners folded together with your fingers in the points of each corner.

Okay, no laughing! :) But it should look something like this! 

Step 5: You are now going to do exactly what you just got done doing, again. On both hand you have two corners folded together. You are going to bring your hands together (touching points) and fold the corners together by flipping one hand over the other.

         

Bring points together.

       

           Flip one hand over the other, tucking the corners together. Now all the corners are on one hand, folded together. 

                      

Step 6: ^^ This is what your sheet should look like... lay your sheet on a flat surface such as your bed, couch, or clean floor.

Lay the sheet out flat and smooth out the wrinkles.

Step 7: Fold the fitted sheet in half lengthwise. Continue to fold in half until you have the fitted sheet folded to your desired dimensions.  








All done!  See, that wasn't so bad. You have a nicely folded fitted sheet that will look fabulous in our closet.

**Helpful Hint**

One way you can keep your closet neat and organized, and keep the sheet set together, is by tucking the flat sheet and fitted sheet into the pillowcase. A neatly folded "package" ready to go!

Even Better Than Take Out

Dinner tonight was a request from my kids- Sweet & Sour Chicken with Fried Rice!!

Whenever we go out for Chinese, this is not something I would ever order because frankly, I thought it looked gross and the name turned me off. So when I found this recipe for sweet and sour chicken and read through it, I realized it may not be that bad and thought I'd give it a shot. This recipe has become a household favorite and something my kids request! Of course, we have to top it off with fried rice because every Chinese dish needs fried rice!

Sweet & Sour Chicken














To begin, you will need 4 boneless skinless chicken breast. Cut into cubes and season with salt & pepper (to taste).

**Helpful hint** It's easier to cut/cube chicken when it is slightly frozen. After cubing, allow it to completely thaw.

Next is the messy part. In bowls you will need approximately 1 cup cornstarch and in the other, 2 eggs slightly beaten. Keep an extra egg on hand and the cornstarch handy- I usually use a little more than the recipe calls for, as this is what gives the chicken it's "breading".

I create an "assembly line" with my dishes to avoid a huge mess all over my kitchen.

Generously coat the seasoned chicken with cornstarch, followed by a quick dip in the egg.

(This is the finished product after coating with cornstarch and egg! --> )














Next, heat 1/4 cup oil in a large skillet. Add the chicken, stirring occasionally, and cook until the coating is slightly browned. You are not cooking the chicken all the way through.








While the chicken is browning, I use this time to mix up the sauce. Mix together: 3/4 cup sugar, 4 T. ketchup, 1/2 cup white vinegar, 1 T. soy sauce & 1 tsp. garlic salt.






Once chicken is browned, not cooked through, pour into a greased 9x13 pan. Pour the prepared sauce over the chicken and cook for 1 hour at 325*- stirring every 15 minutes.

                                               All done!!! Just add a side of fried rice!!

When there is about 15 minutes remaining on the chicken, I begin preparing the fried rice!

Fried Rice

Prepare 3 cups of cooked white rice.

**Remember** Rice doubles when making it. You will need 1.5 cups of instant rice + 1.5 water to make 3 cups cooked rice.


In a large skillet, add 3 T. of oil and heat. Add 1 cup frozen peas and carrots (that are thawed), 1 small onion that has been chopped, and 2 tsp. minced garlic (I use 1 clove of fresh garlic).

**Peas and carrots are optional! I do not add peas or carrots because I have picky eaters in my house (hard to believe, I know). I cook peas separately and mix them into my own fried rice and completely eliminate the carrots.



Once the veggies are tender, slide them off to one side of the pan. On the other side of the pan you are going to scramble two eggs that have been slightly beaten.


Once the eggs are cooked, add the cooked rice and soy sauce. Mix together and heat through. That's it! Nice and easy and so good!





Remember, peas and carrots are optional!







                     Dinner is served!! Enjoy :)






      


**Think ahead**
The chicken and sauce for the sweet and sour chicken could easily be prepared in advance to save prep time. For the fried rice, the veggies could be thawed, onions chopped and rice cooked all in advance to make meal time quick and easy!








Sweet & Sour Chicken:
4 chicken boneless skinless chicken breasts- cubed
Salt & pepper to taste
1 C. cornstarch
2 eggs- slightly beaten
1/4 C. oil

Sauce:
3/4 C. sugar
4 T. ketchup
1/2 C. white vinegar
1 T. soy sauce
1 tsp. garlic salt

*Preheat oven to 325*. Season cubed chicken with salt and pepper. Generously coat chicken with cornstarch then dip into egg. Heat oil in skillet and cook the chicken until brown- not cooked through. Put into a 9x13 greased pan. Mix sauce and pour over chicken. Back for 1 hour- stirring every 15 minutes.


Fried Rice:
3 C. cooked white rice
3 T. oil
1 C. frozen peas and carrots- thawed (optional)
1 small onion- chopped
2 tsp. minced garlic (1 glove fresh pressed)
2 eggs- beaten
1/4 C. soy sauce

Heat oil in skillet. Add peas, carrots, onion and garlic. Cook until tender. Once vegetables are tender, move to one side of the pan and lower the heat. Put eggs on other side of pan and scramble. Add rice and soy sauce- blend together and heat through.

Susie Who?

I have contemplated writing a blog in the past but have continuously put it off. Mostly because of time. Until recently, I was working full time while going to school full time AND raising a family. I felt like my family had taken a backseat while my focus was on completing school. College would have been so much easier prior to having a family and a job to worry about, but I wouldn't have had it any other way.

So why now? Well, to be honest- I have the time. Unfortunately/fortunately I have not landed a full time teaching job yet which I feel has provided me with some much needed time to focus on my family. This "break" from work will allow me to be home when I'm needed, yet allow me to substitute teach in the schools when I'm able. I'm okay with that, even though it wasn't a part of my plan. But He has a plan and I'm trying to be patient. Having this time allows me to focus not just on my family, but on other things I enjoy doing; one of those things being writing.

I hope you follow along (and enjoy) the things this "Susie Homemaker" tackles!