Chocolate Chocolate Chip Almond Cookies [JG]

History:
This is a play on a recipe from the Grit cookbook. The Grit is a vegetarian restaurant in Athens, GA... very good food, so be on the look out more vegetarian fare.

Recipes:
159 grams sugar
102 grams flour [half ap, half cake]
45 grams cocoa powder
1 stick butter
1 egg
tsp vanilla
1/2 tsp baking soda
1/3 tsp salt
2/3 cup chocolate chips
1/4 cup almonds

Cream sugar and butter. Add egg and vanilla. Mix in dry. Fold in chips and almonds. Bake 10 minutes at 375.

Oven Roast

History:
I was in the store and saw some cheap meat... we have been low for some time, so I went for it. Didn't know what to make.... roast sounded nice even though it is now summer. Sue me.

Recipe:
Oven Roast
oil
red wine
potatoes
carrots
tomatoes
garlic
thyme
rosemary
s/p
basil
oregano

Create a marinate for the roast. We used oil olive, red wine, bay leaves, thyme, rosemary, salt, pepper, and crushed garlic. Marinate the roast overnight in the refrigerator. Flip and mix occasionally. Pull the meat out of the refrigerator and let it get to room temperature. I put it on a cooling rack to drain. Season with salt/pepper. When ready to cook preheat oven to 375. Dice the vegetables, except onions, and create a bed for the meat with the vegetables. Salt and pepper, drizzle oil olive, then season with herbs. Sear the meat on all sides, and place on top of the vegetables. Don't forget to put fat up. Deglaze the pan with some of the marinate or left over red wine [we don't drink it so it's never left over], saute the large diced onions in the marinate as it reduces. Pour over the meat into the vegetables. Bake ~1 hour for vegetables and to preferred 'doneness' of meat.

Enjoy.

I was running when Clark started to eat, so no picture.

Jamming!

History:
This is a technique post.

What you need:
Ladle
Huge pot
towels
mason jars with lids etc
tongs
thermometer

OK. First and foremost [I did that correct this time], you always run a risk of bacteria growth from jamming on your own. Be clean, be safe. This post is mostly to talk about how easy it really is to jam, but let me know if you want more information about it.

Use soapy water and clean the jars, lids, tongs. Put the towel on the bottom of the pot. Place everything but the lids in the pot. Fill with water. BOIL for 15ish minutes. Then keep warm until ready to use. Put some of the HOT water in with the lids in a separate bowl. Once your jam is mostly ready, using the tongs pull out the jars and rings from the pot and place on a towel on the counter. Fill with the jam. Leave some room at the top to create the vacuum. Wipe the rims and sides down with a wet paper cloth. Put the top on and then tighten the rings. Put back in the pot of hot water and re-boil for x minutes. It is x because of variations in altitude. I usually go 5-10 minutes extra. Pull out and cool to RT on the counter. I put one in the fridge to use, mark the rest and store in the cabinets.

Strawberry Jam [JG]

History:
I love jam... but only when it is just crushed fruit. I hate that fake crap. And then to go to the store it is way too expensive to buy the good stuff. So what should we do? Make our own? OK. Alton Brown had a fun episode about jamming years ago, and Clark and I got to catch a repeat. He made a blueberry jam which I did a few months back. Five jars lasted all of one month. I will make another post later about the jamming/preserving process. For a history jam you do want 1:1 of fruit and sugar.

Recipe:
Two pounds of fresh strawberries, cleaned and large chopped
848 grams of sugar
1/2 lemon, juiced
2 tsp of apple cider vinegar
pinch of salt
1 packet of pectin

Start to cook everything but the sugar. As the juices start to come mash it! Once you have the ratio of whole to mashed you like as the sugar. Turn the heat to high and go until a full boil and temperature hits 212 F. This kills most bacteria.

Again the rest of the process will be in the jamming post.

Editor's Note:
This is good. Really, really good. And I have only had it on pita bread so far. I almost started to drink this.

Roast Chicken [JG]

History:
Clark made a roast chicken. I wanted to as well. Mine is a bit more crazy... I love the variation of taste you can experience when carving. I also made muffins to take to work.

Menu:
Roast Chicken
Salad
Chia Muffins
Blueberry Muffins

Chicken:
Clean, wash, dry. Let sit at RT for ~1 hours... [this was a five pound chicken]. Preheat oven to 425. Salt and pepper the inside. Wheel two lemons. Stuff them in the chicken with rosemary and thyme. Take 1/2-1 stick of butter. Cut holes in the skin and stuff with the butter and/or garlic cloves. Season chicken all over with s/p, and a little rosemary and thyme. Roast for about 1 hour. REST at RT for ~20 minutes.

Salad:
Lettuce. Cherry Tomato. Red Pepper. Onion. Olives. Dressing is olive oil, balsamic vinegar, hint of mustard, basil, oregano, s/p. Whisk.

No picture... I always forget.

Enjoy.

Omelets

History:
Went for a run in the morning... we had clinic at night. Offered to make breakfast for running buddy. Clark got in time to eat as well.

And yes we have not been cooking lately. Really we have nothing in the kitchen. And in fact we have no more left overs. So look forward to some really good recipes coming up as we restock.

Menu:
Savory Biscuits with honey or apple butter
Omelets
Bacon

Check out Sunday Biscuits for the biscuits. They are the savory type. Bacon is just bacon.

Omelets:
Mince whatever additions you want. Wednesday morning we had onions and green peppers, tonight I had tomatoes and onions. We did two eggs per person. Beat the eggs. Really, beat the eggs. I said that twice because this part is key. You know you have beat the eggs enough when you lift a fork and nothing comes up... under beat eggs and the whites stay together. Toss in ~0.5-1 tbsp on additions, mix together. Heat a pan, melt a bit on butter in it. Pour the egg mixture. Occasionally, scape the eggs with your fork to help create a fluffy omelet. When still a bit damp on top shake loose. Sprinkle cheese on top, and then fold. I used a spatula to fold on itself, cover and cook ~ one more minute. Enjoy.

Grilled Shrimp [JG/GG]

History:
I found a fishmonger! I know right, Augusta. So I got a pound of fresh shrimp to see the quality, and yes I will be going back. This is a play on my dad's recipe. I use to have this as a kid all the time. Simple and really good.

Recipe:
Shrimp [23sh count], 1 pound
oil
basil
parsley
garlic
thyme
s/p

Clean the shrimp and wash off. Set to the side. On the stove heat the oil with the basil, garlic, and thyme in it. Infuse the oil as if you where making tea. Cool, pour over the shrimp. Add the parsley and s/p. Toss to coat, and then marinate for ~15 minutes or so.



And then grill.



Enjoy. My dad's was s/p, parsley, garlic powder, and onion powder. Mix with oil, marinate for 15 minutes and grill.

BBQ Chicken, Mac and Cheese, and Summer Gratin

History:
Second week we invited Ann over. She came. Post-run Jenny also joined us for dinner. Clark made last week, so I did this week. Same BBQ sauce we love. Still have some left over. Same Summer Vegetable Gratin as kinda La Ratatouille. Only item really new was the mac and cheese [TF].

Summer Gratin [TK]
Below is a picture of the little wheels I described.



Mac and Cheese [TF]
Bacon
Frozen Peas
4-6 cups of cheese
4 cups milk
butter/flour
Pasta
Onion
Garlic
Thyme

Start a pot of water for the pasta. I like a mixture of tiny noodles... makes it more fun. We had shells and bows this time. Saute onion, bacon, garlic with some thyme together. Add 2-4 cups of peas. I get the frozen peas and defrost in the sink. Create your roux. Add the milk. Add 4 cups of cheese. Again, I like variety. Only slightly thick add the mac mix, then fold in the onion/bacon/garlic/pea mixture. Loss in some parsley, spoon into a pan top with more cheese and bake at 400 for 20-30 minutes.



Enjoy.

Hummus, focaccia bread again, and MORE ICE CREAM!

We have a seminar course in our 3rd yr of pharmacy school. Every week 2 students put together a 25 min presentation each. The topic is some sort of therapeutic controversy like a new drug, or new use for an old drug, or different recommendations to previous therapy due to new research. It is supposed to teach us to evaluate clinical studies, learn to make therapeutic decisions, and learn to give professional presentations. The course is a provider of anxiety and desperation in many. Tomorrow, the last 2 students in our class will give their presentations. In honor of this, we decided to have a party after class and everyone is bringing food. I'm bringing the 3 items listed in the title of this post. So, hummus.
Who doesn't know how to make hummus? Oddly enough, a lot of my friends and family who really like hummus. It's amazing that something so simple can give so many people such trouble. So I'll try to be very descriptive in giving my recipe for hummus. In my classic style, I do make it a little more complicated, but not unnecessarily so. I add in a couple steps but, I promise you, they are worth it.
I do a roasted red pepper-type hummus. It is not necessary, but a yellow pepper is a great addition. It makes it a little sweeter. It's a good thing.
You need:
1 can chick peas, drained and rinsed
~ 1/4 of a red pepper, cut into chunks
~ 1/4 of a yellow pepper, cut into chunks
juice of 1 lemon
olive oil
tahini
pinch or two of white pepper
somewhere in the vicinity of a tsp of cumin
salt
garlic

Step one: somehow, you need some roasted peppers, roasted garlic, and some olive oil. I combine this all into 1 step. Get a small baking dish. Like, a really small one. Put in the peppers. For 1 can of chick peas use 3 or 4 cloves of garlic, depending on their size. Add a pinch of salt. Drizzle oil all over it. Enough to cover the garlic. If I had to guess, which I do since I don't measure, I'd say I use 1/2 to 2/3 cup of olive oil. Cover in foil and roast in the oven at 375F for about 30 minutes. You'll smell it when it's ready. Take it out and let it cool. On to the peas.
Step two: Place the peas in a food processor and process til fine. Transfer peas to a mixing bowl. Transfer your pepper/garlic/oil mixture to the food processor. Add the lemon juice, cumin, salt, pepper, and process. If you've got one of those cool attachments that lets you add stuff while mixing then add the tahini a little at a time til the mixture gets a good, smooth consistency. You don't want it too thick. At this point you can taste it and adjust seasoning or lemon juice as needed. Once you're ready, add the chickpeas to your tahini mix and process the hell out of it. Unless you've got a really big food processor, you aren't going to fit all the peas in there with the tahini mix. That's ok. You should be able to get the majority in there. Transfer the hummus into your mixing bowl with the rest of the processed peas and mix well. You're basically done now. If you want to get cute you can garnish with parsley, olive oil, or a pinch of paprika. I also like to serve it with apple slices. Granny smiths are great. I'd put a pic, but I'm pretty sure everybody knows what hummus looks like and I don't feel like designing a pretty little hummus plate right now.

Focaccia bread:
The recipe has been previously posted. See "Lots of food Day 2: Lasagna".


Ice cream:
Strawberry this time. Well, I also did cinnamon, but I've done that one before. Although, next time I'm going to use 1/2 a vanilla bean in the cinnamon ice cream. I think that will go nicely. The strawberry is made exactly like the vanilla ice cream except you add strawberries the last couple minutes of processing in the churner.
Small dice some strawberries and add a healthy....or, I guess, unhealthy amount of sugar to them. I also slow-low cooked some in a small pot for a few minutes and mashed them just to release the juice. Mix em up and let em marinate in that sugar while you process the vanilla ice cream. Add during the last 2-5 minutes. Voila.

Roasted Chicken w/ pan gravy [CL]

This was a Thomas Keller inspired meal. There was an Anthony Bourdain episode titled, "Techniques", in which he had several chefs display various methods for preparing standard American fare. Thomas Keller roasted a chicken. It looked good. It looked simple. I was hungry. End of story.
Pan gravy is a simple way to make a tasty sauce to go with your meal. It fits very well with roasted meats because of the fact that it is made from the drippings in the pan. Pretty standard technique that doesn't require much more than a mirepoix (onions, carrots, celery..come on, you should know this by now) and some chicken stock.
To make the chicken:
You need 1 whole chicken. For your info, a 6+ lb. chicken is a damn big chicken. A smaller one might be a little more manageable. Pull all the innards out. It's not absolutely necessary, but get some butcher's twine to truss the chicken. This will make it more compact and dense and the chicken will cook more evenly. I'll try to explain the method. It would be a lot easier with pics, but I was home alone when I made it and it's hard to truss a chicken and work a camera at the same time.
Fold the wings under to give some stability. Lace the twine under the chicken at the foot end and bring it up and around the legs to form a figure eight between them. Pull the twine diagonally back and down towards the wings and flip the chicken over. Pull the twine across the wings to keep them in and loop the twine around the neck bone and tie. Once again, this would be a lot easier to understand with pics. I'm sure you could search online and get some pics.
Now you're ready to season. Plenty of salt and pepper. Make sure and get some on the inside, too. From here on you can really do anything you want to do. I kept it simple this time, I know, we're breaking new ground over here. I covered it in fresh thyme and oregano and threw a few sprigs inside also. That was it. You could stuff it with any herbs you want to. You could also stuff it with a mirepoix. Jake likes to cut the skin and stuff herbs under it. This works really well also. Stuffing the bird with lemons also adds some good flavor and juiciness to the bird. Don't worry. It actually doesn't come out sour and lemony like you would think.
Roast at 425F for ~1 hr and 20 min. Obviously, less time for a smaller bird. This was 6.4 lb. About halfway through, add a small-medium dice mirepoix to the pan. Once the bird (or any meat) is done, set aside and DO NOT TOUCH IT for at least 30 minutes. I left it until the gravy was done and I was ready to eat. If you cut it immediately after coming out of the oven then all the juice evaporates off and you've got a dry piece of crap on your hands when you were going to have a little slice of heaven. Leave it alone and all that tasty juiciness will reabsorb.

The pan gravy:
Remove the meat from the pan and place the pan on the stove at med to med high heat. Cook the mirepoix in the drippings until it starts to brown. If you want a thicker, gravy-like sauce then add some AP flour to the pan to make a roux. Cook the roux for 10-20 more minutes. Pour off the excess fat. Add ~2 cups hot chicken stock to the pan. Cook ~5-10 minutes. Degrease the pan with white wine for a bird, red for red meat. Cook for a few more minutes to cook off the alcohol. Season to taste. Cut your bird. dig in.
To continue my laziness from last night my only side was a baked sweet potato that I cooked in the oven while the chicken was going. Indeed.

And I made more pizza

Yes, I like making pizza. This time I used a Peter Reinhart recipe for the dough. It makes a super thin crust. You can't even throw this one. Work it out on the counter and maybe, just maybe, pull it up onto your hands for a couple seconds if you need to. If you do, you don't even need to work it. The weight of the crust alone will stretch it out. Move quickly and have plenty of cornflour on hand. I'll post the recipe for the dough later. Like a lot of rustic dough recipes, its a lot of water, a lot of time, a little flour, and not much else.

Chocolate Lava Cakes [JG]

History:

I found this recipe in the kitchen aid cookbook. This is heaven. Very rich and has a great wow factor. Wonderful for those special occasions... cooking for loved ones, other's loved ones, friends, people you are trying to impress.... fits all those events. Don't make it too often because you will get sick of it.

Recipe:

Center:

56 grams of ghirardhelli 60% cacao chips [1 gram= 1 chip]

1/4 cup heavy cream

Double Boil to combine. Chill for at least 2 hours in the refrigerator, and then form the chocolate into balls.

Cake:

112 grams chips

1 stick butter

2 eggs

2 egg yolks

71 grams sugar

vanilla extract

34 grams cake flour

garnish [fresh fruit, ice cream.... love.... anything can go with these]

Double boil butter and chocolate. While that is going combine the eggs, egg yolks, vanilla, sugar and whisk until a thick, light yellow. Temper the chocolate into the egg mixture, add the flour. Cooking spray 5-6 ramekins and them divide the batter into these. Place one ball of previous chocolate into the center. Bake at 400 for 15 minutes. RT for ~5 minutes [hard but important]. Run a knife around the side of the ramekin. Put a small plate on top, flip and give a tap. Huzzah! You now have Chocolate Lava Cakes.

Enjoy.

Tacos

Black beans, guacamole, lettuce, tomatoes, cheese. I didn't bother with salsa since I still had 2 kinds from the night before.


Black beans:
Fry diced onions in oil.
Add garlic and cook for a couple minutes.
Add diced jalapeno.
Add 1 can of black beans, drained.
Add heaping teaspoon of chili powder and cumin.
Add s/p.
Simmer for several minutes.


Guacamole:
Small dice tomatoes and onion.
Dice and scoop out avocado from skin.
Add garlic, salt, fresh cilantro, lime juice.
Mash and mix.

I used the salsas from the previous day. For a more conventional salsa you can do pretty much the guacamole recipe minus the avocado and add jalapenos. Corn also goes nicely.

Blueberry and Peach Tart [TF]

History:

This is great. The crust is the main part of this dessert and you can change out the filling for the season. Right now we have a ton of strawberries, and I have left over filling so I'm making another. The first time I made this Clark and I were watching a movie and fell in love [with this dish]. I made it last night to try and compliment our Spring Dinner [Clark will be putting that up soon]. I do use a pizza stone when I cook this and it helps with the crust, but any dish with still work.

Recipe:

Crust:

270 grams AP flour

salt

77 grams sugar

1.5 sticks of butter, cut into pieces

1 large egg yolk

60 mLs of cold water [2 tbls]

Combine the dry and butter until a coarse crumb. Then add the egg and water and mix until you have a dough. You do not want to have this be crumbing or sticky... find the right balance using more water or flour as needed. Form into a disk, wrap, and chill for at least 30 minutes.

Filling:

4 fresh peaches

1/2 pint fresh blueberries

56 grams sugar

56 grams AP flour

Mix everything together.

Tart:

Preheat oven to 400. Roll the dough out until about 1/4 inch think and try to make into a circle. Pour the filling in the center, but leave ~1-2 inches of space on the side. Brush with an egg wash, and then fold in. You are making a bowl so leave the top open and try to pinch any openings. Brush the crust with the egg wash, sprinkle with sugar and bake ~30 minutes. Let it cool! And then enjoy [especially with vanilla ice cream!]

Grilled Mahi Mahi, fruit salsa, another salsa, and fried plantains

Sorry I haven't been posting. I've been too busy failing a pharmacotherapy test to get around to it. Now that it's over i'll finish posting our wed night dinner (it's now fri afternoon, post test, and I've had a couple beers).
We did this in honor of Ann, our classmate, who often brings delicious baked goods to class. She didn't show up. Turned out she had to work that evening. We did, however, have Jenny, another classmate, and my little family in town. I had gotten the Mahi steaks from the Dekalb Farmers Market a few weeks ago since good fish is scarce in Augusta. They remained in our freezer til it warmed up some for grillin time. I kind of made up most of these recipes on the fly. Some came from old recipes and the soup was from the Professional Chef.
Jenny, who, "doesn't like fish", really liked the fish. Ergo, it be good. Try it.

The menu:
-Grilled marinated Mahi Mahi [CL]
-Fruit Salsa [CL]
-Some other weird kind of salsa? [CL]
-Fried plantains [JG/CL/AB] yes, it took 3 of us to make the plantains
-Andalucian Gazpacho [PC]

Mahi Mahi [CL]:
salt the fish while you prepare the marinade
for the marinade:
Juice of 2 limes
Half as much white wine vinegar
measurements are estimates. pay attention to ratios
1 tsp chili powder
1/2 tsp cumin
1/2 tsp onion powder
1/2 tsp cayenne
1/2 tsp granulated garlic
2 inches fresh ginger, grated
fresh oregano
fresh thyme
a lot of fresh cilantro
Combine marinade ingredients in a mixing bowl. Put the fish in a container or ziploc bag and pour marinade over fish. Leave in refrigerator overnight. Turn a few times to make sure fish gets coated.
You don't want to grill fish directly on the grill. It will stick and fall apart and make you sad. Cover the grill in aluminum foil and poke some holes in it with a fork. Grill the fish ~6-10 min a side depending on size and heat. Pour some marinade over the fish while grilling. Squeeze some more lime juice on it when it comes off.


Fruit salsa [CL]:
Really good. Really easy. Goes great over grilled fish. Ripe fruit can be difficult to find but we lucked out.
Small dice:
mango, papaya, honeydew melon
combine in large mixing bowl with salt, lime, cilantro and 1 finely diced habanero.
Mix well and refrigerate. Serve over fish.

Other salsa [CL]:
I'm not sure what the hell I was trying to do with this one. I wanted a vegetable side, but I wanted something different than what we have had in the past. I also wanted something to go with the fish and wasn't sure if we could get ripe fruit for the salsa. So I ended up doing a chutney/relish/salsa combination. I'm not sure what to call it, but it turned out most like a salsa...soooo cilantro corn salsa with mint? I don't know. It was good. Anita ate the hell out of it and she is the pickiest eater I know.
for the 'salsa' you need:
1 red onion, small dice
1 red pepper, small dice
1 jalapeno, small dice
3 ears of corn, grilled and kernels cut from cob
2-3 tomatillos, small dice
fresh ginger, minced
fresh mint
fresh cilantro
juice of 2 limes
1 tbsp white wine vinegar
s/p

Fry the ginger in olive oil on med low heat as long as it can take it. Turn the heat up to med-high. Throw in the onion, pepper, and jalapeno. You're not cooking anything through. This is just to heat up and combine flavors.
Add the white wine vinegar for ~30 seconds.
Add the corn kernels.
Add tomatillos, s/p, lime juice, mint, and cilantro.
Stir to combine. Serve hot or chill and serve cold. We went with hot to balance out the meal.


Andalucian Gazpacho [PC]
Tomatoes, skinned, de-seeded, and diced
cucumber, diced
green pepper, diced
Do these 3 in a 8:1:1 ratio, respectively
Combine with:
red wine vinegar (about 1/3 cup per 2 lbs tomatoes)
twice as much olive oil
s/p
combine all and refrigerate overnight
Puree the next day and garnish with small dice vegetables (tom, cucumber, green pepper) to serve.
I also added a little texas pete hot sauce to the puree cause gazpacho needs a little kick to it in my opinion.


And this is what a pouty little girl who needs to go to bed without dinner looks like.

Blueberry Madelines [TF]

History:

This is a very good recipe. Goes well making a in baby muffin tins as well. This recipe is in response to Whit re: the chocolate madelines.

Recipe:

137 grams ap flour

1 tsp baking powder

141 grams sugar

4 large eggs

1 stick of butter

blueberries [fresh is always better, but I use frozen during the winter]

Whisk the eggs and the sugar. Then fold in the dry in three parts. When the last of the flour in almost in, slowly drizzle and then fold in melted butter. I usually melt the butter in the microware, but then it chill slightly before folding in. The key is in the folding action because you are trying to retain the volume for the madelines. Chill the batter for 20-30 minutes in the refrigerator. Again this gets into the theory that chilled butter takes longer to melt and so you get to retain the volume and shape of the madelines, again adding puffy-ness. Fill the molds, either the mini muffin tins or the madelines. Place 3-4 blueberries in each one. Preheat the oven to 400 and bake for 12 to 15 minutes.

Enjoy

Chocolate Madelines 1 [JG]

History:

Madelines are fun. Like little cookies. I think I put up the recipe for Blueberry Madelines with a Lemon Curd. If not let me know. But here is a chocolate version.

1/2 cup butter

35 grams cooking chocolate

3 eggs

106 grams white sugar

45 grams brown sugar

137 grams cake flour

9 grams baking powder

21 grams cocoa powder

Melt the butter and cooking chocolate together in a double boiler. Whisk the eggs and sugars together. Fold in the dry [flour, cocoa, and baking powder] in three parts to the egg/sugar mixture. Folding is key to try and keep the fluffy, lightness to the Madeline. Taper a bit of the chocolate/butter mixture, and again fold in. Batch 1 is cooking now, but I split it up.... 1/2 went in the over at 375 for 12 minutes immediately. The other half went into the fridge to chill prior to baking. I'll let you know how the taste test goes.

Left Over Salmon

History:

We had leftover salmon from the braised salmon earlier this week. Everyone is gone. So this is what I made...

Recipe:

Salmon

Butter

s/p

Lemons

Dill

Asparagus

Saute asparagus in oil/butter with a bit of s/p. That is your bed. Season the salmon with s/p. Heat a pan with some butter. Sear the top of the salmon then flip once. Finish cooking, towards the end squeeze a little lemon juice. Plate like the picture, then juice with 1/2 fresh lemon, use the other half for presentation. Sprinkle a little dill.

Enjoy.

Spaghetti

History:

My grandmother made a famous Irish Meat Spaghetti sauce. This is not the exact recipe, but very close. A good red sauce should cook on low for most of the day... or at least 4 hours. This one did not. Clark and I ran and were hungry. All in all a stable red sauce.

Recipe:

Ground Beef 1 pound ish

s/p

olive oil 1-2 tbls

sugar 2-3 tsp

garlic mucho

green pepper 1 pepper

onion 1-2 onions

celery 1-2 stalks

basil, oregano, parsley Italian herbs etc mucho

tomatoes mucho

tomato paste 1-2 cans

Brown the meat and drain. Add the garlic, s/p, herbs, sugar, onions, celery, peppers, olive oil. Cook. Add the tomatoes. Turn on low and slowly cook for hours.

Enjoy.