It's been a while. A couple weeks to be exact. I've been cooking lots of yummy things, but haven't had a lot of time to dedicate to my blog. So sad :(. My Sundays have been pretty 'lax' lately. I usually spend the afternoons cooking and working on some homework. Other than that, nothing too exciting has been going on in the life of Ashley. My course load is so crazy this semester. I've probably said that about 10 times already though. My senior year is definitely a tough one. There's minimal time to breath this semester, let alone blog!
Blogging certainly does relieve my stress and helps me focus on myself. It's important to take a step back from schoolwork sometimes and write, have some chocolate or simply close your eyes and take deep breaths. I've been thinking about my future a lot lately too, especially in regards to graduate school. I'm learning my options and figuring out where I should apply. Ultimately, I'm hoping to get a job as a teacher right off the bat. I guess I will see where life takes me come May. Hopefully to another country :)
Anyways, time for a recipe.
I've been making a lot of warm foods lately, such as soup, oatmeal and most importantly, gravy. Yeaaahhhh you are probably thinking to yourself, "what is gravy?". It's pasta sauce people. Gravy is pasta sauce (in my world). My family has always called it gravy, especially the Italian family members. I also worked at a restaurant that called it gravy. It must be a Sicilian thing. I even made homemade meatballs to put in my gravy last week. The best thing about pasta sauce is it's versatility. You can put it on pasta, veggies, or use to top off meatball sandwiches. I chose to use my gravy on veggies, such as zucchini and summer squash.
Homemade Gravy (Pasta Sauce)
1 can of crushed tomatoes
1/2 can of water
1/2 sweet onion
3 cloves of garlic
salt, pepper and crushed red pepper to taste
In a saucepan over medium-high heat, add 2 tbsp olive oil. When hot, add garlic and cook until fragrant. Next, add the onions and cook until they are translucent. Add crushed tomatoes and water. Season. Bring to a slight boil and then simmer for 30 minutes (add meatballs before simmering!). Voila. Gravy.
Honestly, I don't really like Italian herbs like parsley, basil or oregano. I prefer the tomato taste rather than an herby taste. The only herb that I really like is cilantro, but that would taste odd in gravy.
1 package of meatloaf mix (ground beef, pork and veal)
1 clove of garlic, chopped and cooked
2 tbsp almond meal
Form together with hands and cook in a pan until they are just nearly done. Add to gravy and simmer for 30 minutes.
The yummy picture above was dinner. I sautéed summer squash and mushrooms until tender. I added 2 crushed up meatballs and gravy. I added extra crushed red pepper and topped with mozzarella cheese.