Tag Archives: food

Tomato-Vodka Sauce

Fresh, homemade pasta sauce is the best! Its very easy to make and takes little time. Barilla now makes a line of pasta which contains 20% of the daily serving of vegetables. I usually use whole wheat pasta but these veggie pastas are just as good for you!

Tomato-vodka Sauce with veggie penne.

1 ½  tablespoons olive oil

½ cup chopped shallots or sweet onions

½ cup vodka

1 cup canned evaporate skim milk

One 150 ounce can tomato sauce

1/8 teaspoons cayenne pepper (optional)

Heat the oil in a heavy, large pan over medium heat. I used my trusty Dutch oven. Add the shallots or onion and cook, stirring, for four minutes.


Add the vodka: carefully ignite the sauce with a long match – be careful! The flame will go out in about a minute when the alcohol has burned off. Reduce the heat to low and simmer for 2 minutes. Shake the pan occasionally to mix.


Add the milk, and simmer, stirring frequently, until the sauce is reduced and has thickened – about 10 minutes. Add the tomato sauce and cayenne and simmer until thickened again – about 5 minutes.


Serve immediately over hot pasta, or store, covered, in a refrigerator for up to 3 days. Makes 2 cups or four ½ cup servings.

Adapted from Vegetarian Times Low-Fat & Fast: 150 Easy Meatless Recipes.


Filed under General Gardening

Homemade pizza with homemade pizza dough.

On a day off from work, where I worked all morning in the garden, and now it’s too hot and humid to be out-of-doors I decided to make pizza from scratch this afternoon for dinner.

The recipe for the dough I used is a Basic Grilled Pizza Dough from Martha Stewart’s website. The link is below. I roasted tomatoes from the garden. The remainder of the ingredients are caramelized onions and pepper-jack and parmesan cheese with a prepaired tomato sauce.

Roasted tomato and caramelized onion pizza.

Preheat the over to 500f.

1) Make the dough and allow it to rest and rise. I used Martha Stewart’s Basic Grilled Pizza Dough.


2) While the dough is rising, cook the onions and tomatoes.

Cut the cherry tomatoes and place them cut side up on aluminum foil to speed the roasting and dehydration. Sprinkle with salt. Roast for about 30 to 45 minutes at 375f.


Heat oil in a wide pan on a medium stove. You may add butter if you wish. Prepair the onion by removing the root and top of the onion and remove the skin. Save them for your compost bin. Cut the onion in half. Lay the flat side down and cut the onions with the blade parallel to the top and bottom of the onion to make long strips. It’s important to have them the same size so they cook evenly. Pull the onions apart and then add them to the hot oil. Stir to coat with oil. Stir them often to brown evenly and to prevent them from burning. When they have browned on all sides turn down the heat and cover the pan with a lid. Cook for about 20 minutes to a golden brown.


3) Remove the dough from the bowl and knead flat helping it to become a square with the edges raised to fit in your sheet pan.


4) Use a spoon to spread the sauce up to the raised edge. I am using a tomato sauce but you may use an Alfredo sauce or any other sauce of your choice.

5) Spread a layer of cheese evenly to create a base for your items.

6) Add the roasted tomatoes.

7) Add caramelized onions and a cover layer of cheese.


8) Bake in a 500f oven for 15 to 20 minutes until the crust is browned and cheese is melted.


8) Yum! Homemade Pizza! I like the corner pieces because the crust is so good!


8) I suggest Bad Penny dark brown ale to wash it down!


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Filed under Food