Pasta and meat sauce

I used to buy jarred pasta sauce (I was, and still am, particularly fond of Rao's), but then I realized how easy it was to make my own. I made this recipe up myself, so the measurements are inexact at best. But it makes a nice pot of sauce, so that you have some leftover to freeze. It's really simple, and feel free to experiment - use less garlic if you are not a garlic person, use a different combo of tomatoes if you like more or less chunks, etc. I like to make the sauce during the baby's morning nap (10am), simmer it for an hour or two, then let it sit for the rest of the day to really let the flavors meld. Then I reheat over low heat at serving time.

Lisa's meat sauce
1 tbsp olive oil
1/2 an onion, diced (about 1/2 cup)
4-5 garlic cloves, minced or pushed through a garlic press
1 lb ground beef
1 28-oz can tomato puree
1 14.5 oz can diced tomatoes
2 tbsps tomato paste
1 "shake" or pinch red pepper flakes
fresh or dried oregano and basil
kosher salt and black pepper, to taste
1 tsp sugar, if needed

Heat the oil over medium heat in a heavy-bottomed pan (I use a 2.75 quart enameled casserole). Add onion and garlic and cook until soft and fragrant, about 5 minutes. Raise heat to medium-high and add the ground beef. Cook, breaking apart with a wooden spoon, until meat is almost cooked through but still has a few pinkish spots, about 5 minutes.

Add tomatoes, tomato paste, red pepper flakes, herbs, salt and pepper. Bring to a boil, reduce heat to low and simmer for at least 1 hour.

Taste and add more salt and pepper if necessary. If sauce tastes a little "sharp" stir in sugar.  Spoon over pasta and enjoy!

Mom's Scottish Oatmeal Scones (with pics!)

My mom has been making these scones for as long as I can remember and I love them! They are not your typical English cream scone. I like them toasted with honey...the perfect breakfast when you need something quick.

Be gentle with the dough and don't overmix - it is similar to making pie crust.

Mom's Oatmeal Scones
1 and 1/4 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp coarse salt (or 1/4 tsp table salt)
1/4 cup sugar
1/2 tsp cinnamon
4 tbsp butter (1/2 stick), chilled and cut into small pieces
1/4 cup shortening (i.e., Crisco), chilled and cut into small pieces
1 cup of oats (she uses quick, I use rolled...just don't use instant)
1/3 cup buttermilk (if you don't have buttermilk, add1 tsp of white vinegar to 1/3 cup of milk and let it "sour" for a few minutes)

Preheat the oven to 375. Mix or sift together the flour, baking powder, baking soda, salt, sugar and cinnamon. Work the butter and shortening into the dry ingredients with a pastry blender or your fingers until the dough the texture of oatmeal.

Stir in the oats. Add the buttermilk, mixing just enough to moisten the dry mixture (you might need a bit more buttermilk depending on the amount of moisture in your flour, the weather, etc. just be careful not to make the mixture soggy!). Turn dough out onto a floured surface and pat into a circle 7-8" in diameter.

Cut into 8 equal-sized wedges and transfer to an ungreased baking sheet. Bake 10-15 minutes or until edges are just starting to brown.

Variations:
*Brush the tops of the scones with melted butter before baking
*Sprinkle the scones with sanding sugar before baking
*Add chopped fruit or raisons

Basic Brownies

Sometimes there is nothing better than a brownie! My brother's girlfriend made these brownies for a family gathering a couple of years ago and I thought they were the best ones I had tasted in a long time. I made them the other day and was very happy to hear someone say, "this is how a brownie should taste." Can't get a better compliment than that!

Unfortunately, I do not know where this recipe originated, so I cannot give proper credit:

Basic Brownies

1 cup (2 sticks) butter, cut into 16 pieces

4 (1 ounce) squares unsweetened chocolate

2 cups sugar

4 eggs, lightly beaten

1 cup all-purpose flour

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups chopped walnuts (optional)

Directions:

1. Preheat oven to 350 degrees.  Grease a 9x13 inch baking pan (I use Pam for Baking and despite my intial wariness, it works wonderfully!).

2. In a saucepan over very low heat, melt butter or margarine and chocolate, stirring the mixture constantly.  Remove from heat, and stir the sugar into the chocolate.  Allow the mixture to cool slightly.  Beat in the eggs one at a time, mixing well after each.  Stir in the vanilla.  

3. In a small bowl, combine the flour and salt; stir into the chocolate mixture.  Fold in the walnuts, if using.  Spread the batter evenly into the prepared pan.

4. Bake in oven 30 to 35 minutes

*Note: a 9x13 inch pan is recommended, and this is what I used. However, I do think one could use an 8x8 or 9x9 inch square pan to get a slightly denser brownie. If you try this the baking time may change, so check the brownies to make sure they are not overdone/underdone.

Riso alla Pitocca (risotto with chicken)

I love risotto, but many recipes require constant stirring and I don't have time for that. What if baby wakes up and I have to leave the risotto for a few minutes? I'd hate for it to be ruined! Thus, when my mom gave me this recipe for Riso alla Pitocca, which requires very little stirring, I was thrilled. I often add extra broiled vegetables at the end, but there is no need to do that if you are not a veggie person. Also, the original recipe calls for chicken thighs, but I am still wary of dark meat, so I stick with boneless, skinless chicken breasts. You can make this earlier in the day and rewarm it gently at dinner time. It also makes a great lunch the next day!

Riso alla Pitocca (risotto with chicken): adapted from Lidia's Italy
1½ pounds boneless skinless chicken breasts
1 cup onion, diced
1 cup carrot, diced
1 cup celery , diced
2 plump garlic cloves, diced or pressed through a garlic press
⅓ cup extra-virgin olive oil
1 tablespoon kosher salt
1 fresh bay leaf
1 cup dry white wine
5 cups hot chicken broth, plus more if needed, or 5 cups hot water with 5 teaspoons of Better than Bouillon chicken base (I find this easier and more cost effective than always having chicken broth on hand)
2 cups Italian short-grain rice, such as Arborio
2 tablespoons of butter, cut into small pieces
1/2 cup freshly grated Parmesan cheese, plus more for serving

Set broth (or water with Better than Bouillon) to heat over medium heat. Dice the onion, celery, carrot and garlic. You can also put these into a food processor if you want them to be chopped up very finely. I am lazy about getting out and washing the food processor, and I like bigger chunks so I just dice them by hand. Heat the oil in a large saucepan (I use an enameled cast iron dutch oven) over medium-high heat. Add the veggies to the oil, along with 1 teaspoon of the salt, and cook until soft and beginning to stick to the bottom of the pan (about 5 minutes), stirring frequently. While the veggies are cooking, cut the chicken into 1-inch cubes. Add to the pot, along with the bay leaf and the remaining 2 teaspoons of salt. Cook until chicken is just barely cooked through, about 5-7 minutes. Raise heat to high and pour in the wine, scraping up any brown bits that have stuck to the bottom of the pan. Cook until wine has almost evaporated. Pour in the hot broth and the rice. Bring to a boil over high heat. Reduce heat to medium low (so the Riso is still bubbling gently), cover and cook for about 15 minutes, until the rice is creamy and fully cooked. If the broth has all been absorbed but the rice is not yet at the consistency you like, add more hot broth and cook for another 3-4 minutes. Remove the rice from the heat and stir in the butter pieces, then the grated cheese. Serve hot with more grated cheese.

Variations:
- I like to broil some peppers and zucchini and add those at the end so the rice becomes a complete "one-pot" meal with plenty of veggies.
- My mom has made this with chicken sausage instead of chicken thighs/breasts and says it is great. But make sure you get high-quality, fresh chicken sausage, not the pre-cooked variety.