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Garlic

Hearty Vegetable Pasta Sauce

October 16, 2014 by Kay Leave a Comment

Hearty Vegetable Pasta Sauce is packed full of fresh vegetables and is cooked low and slow to become a very delicious sauce to use in all of your favorite pasta dishes.

This recipe for Hearty Vegetable Pasta Sauce makes a large batch but it can easily be frozen for later use. I always like to have this on hand in the freezer so on those nights or weekends when I have run out of time to make dinner I pull out this sauce and make a quick pasta dish.

This recipe is also a good way to get extra vegetables into a kid’s diet. You will find tomatoes, onions, celery, peppers and carrots in this sauce. I add wine and chicken bouillon to make it taste like it cooked all day long, it has a real deep flavor full of deep herb flavor. You will love it!

Use this in your favorite pasta dish, lasagna, spaghetti & meatballs, chicken & parmesan…..the list could go on forever.

Enjoy!

Kay Signature

 

 

 

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Hearty Vegetable Pasta Sauce

Rating: 51

Yield: 12-15 Servings

Hearty Vegetable Pasta Sauce

Ingredients

  • 4 tablespoons olive oil
  • 2 large onions, chopped
  • 3 medium sweet peppers, chopped (any color)
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 10 - 12 cups ripe tomatoes, diced (I remove the seeds from mine)
  • 2 tbsp. dried oregano
  • 1 cup red wine, I used Chianti
  • 1 cup tomato paste
  • 1/3 cup fresh parsley, chopped
  • 1/2 cup fresh basil, chopped
  • 2 tsp. ground fennel (optional)
  • 2 tsp. salt
  • 1 tsp. black pepper
  • ¼ cup brown sugar
  • 2 chicken bouillon cube
  • Water, optional

Instructions

  • Chop all the vegetables into small pieces.
  • In a large pot over medium high heat, add the olive oil. Add the onions, peppers, carrots, celery and garlic. Cook for 10 minutes. Add the chopped tomatoes. Cook for 10 more minutes.
  • Add the oregano, wine, tomato paste, parsley, basil, ground fennel, salt, pepper, brown sugar and bouillon cubes.
  • Bring mixture to a boil, reduce heat to low and cook for 1 hour, stirring occasionally so the sauce doesn't stick to the bottom. If the sauce is to thick you can add water to the sauce. It will depend on how ripe your tomatoes are if you need to add some water.
3.1
http://www.lovefoodwillshare.com/hearty-vegetable-pasta-sauce/

Chop the vegetables

Chop the vegetables

Chop the tomatoes

Chop the tomatoes

The sauce slow cooks

The sauce slow cooks

Hearty Vegetable Pasta Sauce

Hearty Vegetable Pasta Sauce

Thick & Delicious

Thick & Delicious

Hearty Vegetable Pasta Sauce

Hearty Vegetable Pasta Sauce

Filed Under: Pasta, Side Dishes / Vegetables Tagged With: Carrots, Celery, Garlic, Onions, Pasta, Peppers, Sauce, Tomatoes

Cherry Salsa

July 17, 2014 by Kay Leave a Comment

Cherry Salsa combines bright red cherries with classic salsa ingredients to become a snack or use as a condiment on chicken or pork.

Cherries are in abundance at the grocery store right now and I do love eating them. I am not a fan of the pits but I am guessing that no one really is. I eat them as a snack or use them in a fruit salad but I thought it would be good to make a salsa with them.

My instincts were right, using the cherries in a salsa was spot on. The cherries were very ripe and juicy but combining them with lime juice, jalapeno, onion, garlic and cilantro made them even more juicy & delicious.

Serve this salsa with your favorite tortilla chip or do as I did and serve it on top of a grilled pork chop or chicken breast. Any way you eat it, you will love it!

Enjoy!

Kay Signature

 

 

 

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Cherry Salsa

Rating: 51

Yield: Approx. 2 Cups

Cherry Salsa

Ingredients

  • 1 ½ cups cherries, chopped
  • 1/3 cup cilantro, minced
  • 2 cloves garlic, minced
  • 1 jalapeno, seeds removed, minced
  • 1 small red onion, chopped
  • Juice of one lime
  • Pinch of salt
  • Pinch of pepper

Instructions

  • Combine all the ingredients in a bowl, stir to combine. Let rest for 30 minutes so the flavors can marry.
  • Serve as an appetizer with tortilla chips or serve with a main dish of grilled pork chops or chicken breasts.
3.1
http://www.lovefoodwillshare.com/cherry-salsa/

 

Chop the fresh cherries.

Chop the fresh cherries.

Chop the onion, jalapeno, cilantro and garlic.

Chop the onion, jalapeno, cilantro and garlic.

Love the deep colors.

Love the deep colors.

Cherry Salsa

Cherry Salsa

Cherry Salsa

Cherry Salsa

Serve with tortilla chips.

Serve with tortilla chips.

Delicious Cherry Salsa

Delicious Cherry Salsa

Filed Under: Appetizers Tagged With: Cherries, Cilantro, Garlic, Jalapeno, Lime Juice, Onion

Spicy Pickled Chard Stems

July 16, 2014 by Kay Leave a Comment

Here is a quick, easy and resourceful way to use the stem of swiss chard and turn it into a crunchy snack.

There are many ways to use the leaves of swiss chard but most times the stems get discarded. I came across this recipe for Spicy Pickled Chard Stems and I thought I would give it a try. I must say, the recipe was a success.

What most will like about the recipe is how easy it is to make. The pickling process is done by refrigerating the stems with the brine you mix together. You simple cut the stems from the chard and chop it into the length of the jar. Add in seasoning/spices. Boil the brine and pour it over the stems. Let it sit two days and you have a crunchy snack.

Enjoy!

Kay Signature

 

 

 

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Spicy Pickled Chard Stems

Rating: 41

Yield: 2 Half Pint Jars

Spicy Pickled Chard Stems

Ingredients

  • 1/2 cup rice wine vinegar
  • 3/4 cup distilled white vinegar
  • 1/4 cup sugar
  • 1-1/2 teaspoons salt
  • 1-1/2 tablespoons sriracha
  • 1/4 teaspoon celery seed, divided
  • 1/2 teaspoon black peppercorns, divided
  • 1/2 teaspoon yellow mustard seeds, divided
  • 2 cloves garlic, divided

Instructions

  • Cleaned stems from one large bunch of rainbow chard stems, cut to fit into mason jar, about 3/4 inch from the lip.
  • Add each half of the celery seed, peppercorns, mustard seeds, and garlic to each jar. (If just making one jar, this can all go together.) Pack chard stems tightly into jars. Bring vinegars, sugar, salt, and siracha to a boil, in a small saucepan until sugar and salt is dissolved. Then pour over chard stems. Let sit until cool, then put lids on and refrigerate. Wait two days before eating for flavors fully develop. Will last 1 month in refrigerator.
3.1
http://www.lovefoodwillshare.com/spicy-pickled-chard-stems/

 

Beautiful Swiss Chard

Beautiful Swiss Chard

Remove the stems from the chard.

Remove the stems from the chard.

Add seasoning/spices.

Add seasoning/spices.

Pack the jars tight with the stems.

Pack the jars tight with the stems.

Add the brine.

Add the brine.

Spicy Pickled Chard Stems

Spicy Pickled Chard Stems

 

Filed Under: Condiments Tagged With: Brine, Garlic, Swiss Chard

Four Cheese Pizza

April 2, 2014 by Kay 9 Comments

Four Cheese Pizza has an infused garlic oil for the “sauce” and is topped with four cheeses (I’m guessing you already knew that from the recipe title).

Yesterday I posted a recipe for Pizza Dough and as promised I am back with a recipe to top that pizza dough with! I really like the cheese combination on this pizza. Of course there is mozzarella and parmesan, two cheeses I always use on my pizzas and I’ve added cheddar cheese and blue cheese.

If you’ve never tried blue cheese on a pizza, I urge you to try it. My husband, Mr. B and I love blue cheese on pizzas. I will warn you though, you don’t want to use too much blue cheese or it will over power the other cheeses. My recipe calls for 1/2 of cup and that is plenty.

I think you will also like the garlic infused olive oil I use in place of pizza sauce. The garlic really shines through on this pizza and goes well with the strong flavors of the cheese. Of course, you can use pizza sauce if you like, the pizza will be good with either sauce.

The pizza before it is baked.

The pizza before it is baked.

 

 

Here is the pizza fresh out of the oven.

Here is the pizza fresh out of the oven.

 

 

A cheesy slice.

A cheesy slice.

 

 

 

 

 

 

 

I like how thin the crust is.

I like how thin the crust is.

 

 

Four Cheese Pizza

Four Cheese Pizza

 

 

 

 

 

 

 

 

 

 

Enjoy!

Kay Signature

 

 

 

 

 

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Four Cheese Pizza

Rating: 51

Yield: one 14 Inch Pizza

Four Cheese Pizza

Ingredients

  • 1 pizza dough
  • 3 tbsp. olive oil, plus more for the pizza pan
  • 2-3 garlic cloves, smashed with skins removed
  • Pizza Seasoning, optional
  • 1 cup mozzarella cheese, shredded
  • ½ cup cheddar cheese, shredded
  • ½ cup parmesan cheese, shredded
  • ½ cup blue cheese, crumbled

Instructions

  • Preheat the oven to 400 degrees. Brush olive oil on a 14” pizza pan and stretch the pizza dough to fit the pan.
  • Add the 3 tbsp. of olive oil and garlic cloves to a small saucepan and heat on medium heat, once the oil starts to bubble, turn the heat to medium low and cook for 5 minutes. Remove the garlic and brush the pizza dough with the oil.
  • Sprinkle the pizza with pizza seasoning, optional. Sprinkle the mozzarella, cheddar and parmesan cheese on the dough. Crumble the blue cheese over the dough.
  • Bake in oven for 15 minutes or until the cheese starts to bubble and brown. Mine took 15 minutes, yours may take a few minutes more or less.
3.1
http://www.lovefoodwillshare.com/four-cheese-pizza/

 

Filed Under: Breads Tagged With: Cheese, Dough, Garlic, Olive Oil, Pizza

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