Tomato Red Sauce with Meat Balls

This is the very basic way of making home-made red (tomato) sauce for stocking. In order to feed my Italian descent husband, I make a batch of red sauce bi-weekly, usually on Sunday (so called Sunday sauce). We'd eat freshly made sauce with meatball over spaghetti or ravioli. Then I separate the left-over meatballs from sauce. I keep a jar of sauce in a fridge, and another jar in a freezer. A jar stored in a fridge can be used for a quick pasta dish during the week. The left-over meatballs can be used to make meatball sandwich for lunch. I sometime add italian sausage, chicken on bones, or pork ribs to the sauce to give a richer flavor. Ideally, you want to cook the sauce at least 3 hours.

The"Red Sauce" ~ basic tomato sauce 

• 3 large cans of peeled tomatoes (I used 3-35oz cans)
• 1 large onion, finely chopped
• 1 small carrot, shredded or grated
• 4-5 cloves garlic, finely chopped
• a few bay leaves
• about 1/5 a can of water, to clean the inside of each can and add it to the sauce
• Red wine (optional)

Meatballs 

• 1lb ground meat (I used pork, beef, veal mix)
• 1 egg
• bread crumb
• milk
• garlic powder
• onion powder
• dried oregano
• nutmeg
• dried red pepper 
• black pepper and salt
• a dash of worcestershire sauce
• grated parmesan cheese

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to make about 10 servings

1. Heat a heavy-bottomed pot, sauté chopped garlic and onion in low/med heat. 
2. When onion looks golden and fragrant, add carrots and bay leaves, cook for few more minutes.
3. Open cans and add all the contents to the pot, clean the inside of each can with water, and add it to the pot as well. Bring it to boil with high heat, uncovered.
4. Once boiling, scoop out the foamy scums on the surface, lower the heat.
5. After 30 min of so, smash the tomatoes with potato masher, continue cooking in low heat.
6. Make meatballs - In a large bowl, let the bread crumbs soak in cold milk. When the bread crumbs get fluffy, add the rest of ingredients, mix well until it gets sticky. Let it sit.
7. After 1-2 hours, throw in meatballs, cook another 1 hour or so. Add red wine. (optional)
8. When the sauce reaches to your preferable thickness, stop the heat and serve over your favorite pasta, topped with chopped fresh parsley or basil, and grated parmesan cheese. 

You can use the red/tomato sauce to make dishes like:

• pizza 
• tortilla soup
• chili con carne
• lasagna

Using Stocked Red (Tomato) Sauce: Chili con Carne

Heres's one way to turn your stocked Italian red (tomato) sauce into a hearty & warming, Tex-Mex style chili. Can be served by itself with some tortilla chips or bread. You can also use it for tacos, Chili Nachos, or filling for quesadilla. Great stocking food during cold winter.

Chili con Carne

• 1lb ground meat
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, crushed
• 1 jalapeño pepper, chpped
• 1 tbsp chili powder
• 1 tsp paprika
• 1/2 tsp salt
• 1 tsp cayenne pepper
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp unsweetened cocoa powder
• 2 cups red (tomato) sauce
• 1 can kidney beans, drained 
• 1-2 bay leaves
• 1 cup beef broth (or chicken broth, or water)

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makes about 6 servings

1.  In a saucepan or Dutch oven (I use Le Creuset pot), cook garlic and onion till they turn golden and fragrant, add jalapeño and bell pepper, continue over medium heat-high heat. Once they are soft, add ground meat.
2. Add all of dried ingredients (chili powder, paprika, cayenne pepper, dried oregano, cumin, cocoa powder, and bay leaves), stir occasionally and brown the meat.
3. Stir in Tomato (red) sauce, bring to boiling. Reduce heat to low; cover and simmer for 30 min, stirring occasionally.
4. Stir in beans. Simmer for about 20 minutes, or until desired thickness.

Note: Adjust the amount of broth or water, depending on the thickness of your tomato (red) sauce.

How to make Red Bean Paste (Anko: 餡子)

Anko, red bean paste, is used in many confectionery in Japan, most commonly used for wagawashi (traditional Japanese confectionery). Anko is often used in a similar way as chocolate, sometimes wrapped in pastry, bread, mochi (we call it Daifuku), or topped on ice cream. I simply like to eat it with sticky mochi, or in Zenzai style, a soupier version with mochi inside. This is my comfort sweets around New Year.

 Red bean paste (Anko: 餡子)

• 10 oz (283.5g) Azuki red bean 
• 280g suger
• water
• a pinch of salt

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1. Rinse azuki beans, let them soak over night with a plenty of water in Donabe (earthenware pot) or other deep pot. Pour water till 1-2 inches above the beans.
2. When soaked, start heating the pot, bring them to boil in high heat. Covered.
3. Once boiling, scoop the scum off the surface, reduce heat to low, cook for 1-2 hr, covered.
4. keep adding water so that beans are always covered.
5. Pick one azuki bean and squeeze it with your fingers. If it is smushed easily, it’s done. Check few azuki beans and make sure all beans are soft. ( *Once you add the sugar, uncooked beans will harden like a stone.)
6. Dump azuki beans into a strainer, drain water completely.  
7. In a pot, add 70mil of water and sugar, then cook till sugar is dissolved.
8. Add drained azuki beans, cook in high heat even after boiling, keep mixing gently to avoid burning the beans, or mash beans too much.
9. Stop the heat when beans a thicker and syrupy (they will harden as they cool down), add a pinch of salt.
10. Move azuki bean into a container, let them cool down completely before you eat. You can wrap extra portion with saran wrap, keep in a freezer. 

Note: Cooking time varies depending on the kind of Azuki bean you're using, and how old they are, as well as the kind of pot you're using. The brand I used tend to cook in about 1 hour.  The sweetness of azuki bueans also  depends on what kind of sugar you use. White sugar tends to be too sweet to my taste. Experiment with different kinds of sugar and discover your own favorite. 

Daikon & Carrot salad, Sesame Mayo flavor

A refreshing salad with a bit of crunch. Fine shred makes it easy to eat plenty, hence helps digestion. Make a batch, and save for when you don't have time to make a fresh salad.

Daikon & Carrot salad, Sesame Mayo flavor

• 4-5 thin carrots, peel the skin if they're not fresh
• 1 medium size Daikon radish, 
• a handful of chopped Shiso mint leaves or basil
• 1-2 pieces of lemon or Orange rind, finely chopped
• 1 tbsp sesame sauce (Goma dare) or Tahini sauce, if not, substitute with ponzu + sesame oil.
• 1-2 tbsp Mayonnaise 
• 1-2 tbsp vinegar (my favorite is Alessi fig infused vinegar, which gives a touch of sweetness.)
• Lemon juice
• White sesame seed

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makes 5-6 servings

Peel the skin off Daikon and carrots, chop the bottom end off, shred them. I use Mandolin Vegetable Slicer. It make a life so much easier. Just watch out not to cut your finger. Combine vegetables in a bowl, sprinkle with salt, and toss well. Set aside for 10 minutes, or until vegetables are soft. Meanwhile, chop the Shiso/ basil and lemon/ orange rind finely, then make a dressing by combining sesame sauce, mayo, vinegar, and lemon juice. Once vegetables are soft, combine everything together, and toss.  Serve chilled, sprinkle sesame seed before serving.

Tool recommendation:

Kyocera CSN-182S-NRD Wide Julienne Slicer, Red

Quiche Lorraine

Quiche is a classic French tart originated in Germany. It consists of savory custard with cheese, meat, and vegetables.  Quiche Lorraine is a popular kind that uses spinach, onion and bacon. I usually make one in a 11-Inch Round Quiche Pan, then keep it in a fridge as a breakfast supply for a few days. In the morning, cut up a piece, heat up in a toaster oven till crispy outside, serve with a salad. I find it remains tasty until finish the last piece.

Quiche  Lorrain

• 6 large eggs, beaten
• 3/4 cups heavy cream
• 2 or 3 tbsp of shredded Cheese (such as Swiss, mozzarella, etc.)
• 1 box of frozen chopped spinach, thawed in room temperature
• 1 small/medium onion, finely chopped
• 3 slices of bacon, chopped (this time, I used 6 slices of soppressata instead)
• 1 sheet of puff pastry (I used Pepperidge Farm Puff Pastry)

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makes about 5-6 servings

First, thaw the puff pastry overnight in a fridge, or 2-3 hours in room temperature.

Preheat the oven to 375 degrees F.

On a lightly floured surface, spread out the dough big enough to cover 11-inch round quiche pan.  

Coat a surface of the quiche pan with 1/2 tbsp of melted butter, fit the dough into the pan.  

Heat a pan on a stove, and brown bacon till crispy, take them out and drain on a paper towel/ newspaper. Take the excessive oil out of pan, as well. Discard the fat or reserve for another use.

Using the same pan, sauté onion till clear, add spinach, season with salt and pepper, cook till liquids are evaporated, then add the crispy bacon.

In a large bowl, beat the eggs, add heavy cream and cheese, whisk together.

Layer the spinach in the bottom of the pie crust, then pour the egg mixture on top.

Bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.

Key: Cook the bacon till crispy and sautéing vegetable separately. This will make the flavor stronger.
Caution: Make sure to hold the edge of the quiche pan, since the center part is removable.  

The Quiche Pan I used:
Kaiser Bakeware Basic Tinplate 11-Inch Round Quiche Pan with Removable Bottom

How to prepare a pinapple

I eat pineapple quite often. It's sweet and juicy, but most of all, it's strangely cheap around here in Astoria, NYC. I just purchased this one for $1.99.  It's 15°F outside today. I don't get it, but can't beat the deal. Whenever I buy it, I cut them in pieces and stock them in a fridge for emergency snack, dessert or palette cleanser.

Continue to how I cut them...

CrunchyTangy lotus root salad

The crunchy, sweet yet delicate flavor of lotus root has numerous health benefits. It is high in fiber, and an excellent sources of vitamin C. Lotus root has traditionally been used to treat various respiratory problems, as well.

Umeboshi (Japanese pickled plum) also have remarkable medicinal qualities. Their powerful acidity has a paradoxical alkalinizing effect on the body, neutralizing fatigue, stimulating the digestion, and promoting the elimination of toxins. This is the Far Eastern equivalent to both aspirin and apple; not only is it a potent hangover remedy for mornings after; more than that, an umeboshi a day is regarded as one of the best preventive medicines available.

CrunchyTangy lotus root salad

1 section of lotus root
1 piece of umeboshi pickled plum
5~6 leaves of basil
a dash of ponzu sauce
1 tbsp of mayonnaise
white sesame seed
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makes 2~3 servings

Chop each end of lotus root, peel the skin off, slice them in 2-3mm thickness.
Soak them in water with a little vinegar for 5-10 minutes.
Remove a seed from Umeboshi, mince it by chopping, chop basil leaves as well.
Boil water in a pot, throw in strained lotus roots, cook them for 1~2 minutes, drain water right away.
While still hot, coat them with ponzu sauce, once less hot, add mayonnaise, basil and minced umeboshi and mix them together. Serve chilled, sprinkle sesame seeds when serve.