Let’s face it…as much as I admired them as a knobby-kneed pigtail-wearing little squirt, I will NEVER be the Disney Princess type…well, unless somebody comes up with a pirate princess or something! Hmm, that’s now there’s an interesting visual.
Anywho…ADD moments aside, it looks we have some real meal-prepping MACHINES out there! I’m just happy to join in and I hope that this marvelous motivation keeps playing out or I may have to resort to sparklifying all my foodie pics in order to distract you guys from my laziness! 😉
And speaking of sparkles…
I’m willing to bet this BRIGHT bowl of deliciousness is to thank for my SPARK of energy in the kitchen this weekend. 😉
Like I said, I was going for just plain ol’ peach salsa, until I had the GENIUS idea to add bloobs (not to be confused with chicken titties). Then, once I saw all that color, it only made sense to add the fresh corn I’d
almost forgotten about been saving for a special occasion.
Which brings me to my FIRST kitchen trick:
Ever try to cut corn off the cob and basically find yourself transported to World War P (as in produce) where kernels are popping off in the air like wildfire? Well, I have a way to keep you safe from that friendly fire…
♫ I like big BUNDTS and I cannot lie! ♫
Wait, wtf? I mean, yeah…so anyway…do yourself a favor and grab a bundt (OR if you have company in the kitch and can also grab a BUTT but I’ll warn you that doing so may delay your meal-prepping efforts…just promise me you’ll remember to turn off the stove first! ;)). Omg, ADD…staaaaaaaap! Ok, so grab a bundt PAN, stick your cob in the hole…ahhhh!
Using a very sharp knife, shave the corn kernels off in a downward motion and watch in sheer delight as all those babies fall exactly where you want them too…then giggle over the fact that you’ve got a corn cob up your BUNDT! 😉
As for my NEXT trick…
For all you pickle lovers out there like me who may or may not be quite intimidated by the whole canning process, I HAVE the answer…
Next time you finish up a jar of pickles, do NOT pour out that sweet beautiful brine! Instead, slice up a cucumber (or an onion, or a BEET, or anything else your picklin’ heart desires!), pop those slices in said jar, twist on the lid, and dance your way to the fridge knowing that come tomorrow…
tickled PICKLED pink!
And while we’re getting down with our produce and proving to ourselves that we did NOT overdo it at the farmer’s market last weekend, how about we turn our attention to some beautiful to-MAY-toes?
If you stare at this picture long enough, they kinda start to look like alien faces. But I have a quick fix for that bit of paranoia…
Take a teaspoon and pluck out all their
eyes seeds! 😉
Seriously, until a quick Google search, I wasn’t really sure what the best way to seed a tomato was…it couldn’t be easier! Do that about 39576 times…ok, so maybe it was only like six…throw them in a pot with an onion the size of a cantaloupe, a few other things and you get THIS:
Behold, my very FIRST…completely HO-made…pahhhhhhsta sauce!
I’ve made my own sauce a few times from canned tomatoes and tomato paste and of course, “doctored up” more than a few mediocre jarred varieties, but this was my first time EVER making it completely from scratch…and I couldn’t believe how easy it was! Basically, I just eye-balled everything and added more seasoning as I went according to taste. After it was done cooking, I decided to put my immersion blender to good use and that chunky pot got a little makeover (and a bit of food styling ;))…
And came out as a thin and
sexy CREAMY sauce!
I haven’t quite decided what I’m going to do with it yet…fulfill my original plan to make some sort of eggplant lasagna, freeze it, or go to the store, buy two loaves of garlic bread, and go to town, but I’ll be sure to keep ya posted! 😉
Super Simple Pasta Sauce
Prep Time: 15 minutes
Cook Time: 1.5 hours
Keywords: saute stovetop dairy-free vegetarian vegan tomatoes Italian summer
Ingredients (5 cups)
- 2 Tablespoons olive oil
- 3 cups diced onion
- 4 cloves garlic, minced
- 6 cups seeded, chopped tomatoes
- 1/2 cup chopped fresh basil
- 2 Tablespoons Italian seasoning
- Salt & Pepper to taste
- 1 8 oz can of tomato paste (optional for thickening)
1. Set a deep pot over medium-high heat, add olive oil and allow to come to temperature.
2. Once hot, add onions and garlic and saute until tender.
3. Reduce temperature to low, add the remaining ingredients, cover and allow to simmer for 1-1.5 hours.
4. If a creamier sauce is desired, use an immersion blender to liquify.
5. Add to your favorite pasta dish or as a pizza sauce OR allow to cool completely before transferring to bowls/jars and freezing for later use.
Oh, and another thing that was so super easy I could KICK myself for not doing sooner…cooking the wheat berries that have been in my pantry for over TWO FRICKIN’ YEARS! Seriously, after 10 minutes of oven toasting and 30 minutes of hot tub action, they went from this…
Just let me warn you that when you have wheat berries cooking, pasta sauce simmering, and eggs boiling, it’s of MAJOR importance to pay attention to which burners are which…
Because here it is two days later, my house STILL smells like burnt tires, and I’m pretty sure my risk for lung cancer has increased ten percent! I swear, I will NEVER learn! 😉
It’s a small price to pay though when a foodie’s on a mission.
The “Clean Out the Kitchen Collections” mission! 😉
Sadly, that isn’t even ALL the grains I’ve been
hoarding collecting over the past few years, but I’m being all official and stuff and announcing it on the blog! Mark my words…I WILL make a dent in this collection before the end of the year!
Annnnd, thanks to my ADD, I’ve made this post even LONGER than yesterday! With that, I’m over and OUT!
Any tips or tricks to share with the class?
Who wants to join me with a little end of the year resolution?
Accountability people…ACCOUNTABILITY! 😉