Tomato Sauce Recipes

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Quinoa with Vodka Tomato Sauce Recipe

Quinoa with Vodka Tomato Sauce

03.28.10 by Jackie

I flavored this quinoa [pronounced keen:'wah] dish with homemade vodka cream tomato sauce, roasted bell peppers and parsley for color. I also added lightly toasted pine nuts for a nutty taste and a poblano pepper to give it a kick.

Quinoa is a great alternative to pasta, potatoes or rice.  One of the advantages is that quinoa is gluten-free. If you have someone in your house who is allergic to gluten, quinoa is the perfect option. It has a nutty flavor and is packed with protein and amino acids. The preparation is so easy that you will be making this dish over and over again.

If you're looking for other ways to prepare quinoa, check out my eggplant vegetarian caviar recipe.


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Sun Dried Tomato Pesto Pasta with Turkey Sausage Recipe

Pasta and sausage is a combination that is probably not new to most people. The challenge is that I need to make the dish accommodate both the vegetarians and meat eaters in my house.

To this end, I separately grilled tofurkey (mock turkey made of tofu) and apple turkey sausages and mixed them into two batches of homemade sun-dried tomato pesto sauce.


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Stuffed Mushrooms Recipe

Stuffed Mushrooms

11.29.09 by Jackie

The possibilities for stuffed mushrooms are almost limitless. They are perfect as passed hors d'oeuvres and they're incredibly versatile and easy to make when you're pressed for time. We have a dinner party tonight, and I wanted to use the leftover stuffing from Thanksgiving. "Stuffing-stuffed Mushrooms" has a nice ring to it, no?

I boosted the flavor of the stuffing with parmesan cheese, sliced almonds and crème fraîche. To smooth out the texture, I incorporated some crème fraîche to the stuffing and brushed the mushrooms with tomato sauce and tomato paste as well. Once each button mushroom is filled with stuffing, sprinkle on some more parmesan, bake, and they're ready to serve!


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Pasta Shells Stuffed with Porcini Mushroom Walnut Pesto Recipe

This is a vegetarian pasta dish that even a meat lover won't be able to resist. The porcini mushrooms add a rich, meaty flavor to the pesto, and the walnuts provide a crunchy kick. You could serve the pesto with any pasta, but I like the pasta shells because of their presentation value.

As an added bonus, the pesto is not only really easy to make, but will keep very well in the freezer. Make some extra and you'll be able to whip up a quick meal when you're in a hurry.


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Tri-Color Fusilli Pasta with Mascarpone Tomato Sauce Recipe

I just discovered over the weekend the new KitchenAid fusilli pasta maker attachment at Williams Sonoma in the Valley Fair Mall, in San Jose, CA. It looks amazing; I had no clue that fusilli could be made at home. Well, I didn't buy the attachment, but it gave me the idea of making the corkscrew-shaped pasta dish. I used store-bought tri-color fusilli. I find the color to be very playful. The red color is made from beet juice and the green one from spinach juice instead of using regular water in the dough.

Pasta to me is a natural comfort food. To give this dish a heartier feel, I paired the pasta with a creamy mascarpone homemade tomato sauce. The tomatoes are Brandywines from our garden. They are big, bright red and -most important- so sweet. The girls helped me make the sauce; I think it's always more satisfying for them to eat food they helped prepare.


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