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DELALLO FOODS FLORIO SWEET MARSALA TEST PRODUCT RECIPES

Antipasto Marsala Tomato Sauce

ANTIPASTO MARSALA TOMATO SAUCE

Caponata (eggplant appetizer), capers and sun-dried tomatoes with lots of garlic simmered in a rich Marsala tomato sauce with green chilies and fresh basil! Wow. Perfect! Just how Steve and I wanted it. Serve over your favorite pasta or top with sauteed sweet red peppers and onion!

Makes 10-3/4 cups


2 T. corn oil

2 T. light sesame oil

28 oz. can tomato puree

10 oz. can diced tomatoes and green chilies

15 oz. can petite diced tomatoes

12 oz. can tomato paste

1/2 c. sweet Marsala wine

1 t. salt or to taste

4 t. fine ground fennel seed

4 t. dried, crushed basil

4 t. garlic powder

sev. leaves fresh basil, stacked and thinly sliced

2/3 bulb fresh garlic, peeled and coarsely chopped

fresh grind black pepper to taste

6.7 oz. jar marinated sun-dried tomatoes, stacked and thinly sliced, including oil from jar – Delallo brand

6.7 oz. jar Eggplant Caponata – Delallo brand

4 oz. jar capers in brine including brine – Delallo brand


16 oz. dried ziti pasta cooked according to pkg. instructions, drained, lightly rinsed and drained well in colander (or your pasta of choice)


Optional:

  • shredded parmesan by Follow Your Heart
  • fresh sliced basil for garnish

In large soup pot, over medium heat, melt corn and sesame oils.

Add remaining ingredients, up to and including capers, stirring after each addition.

When sauce begins to boil softly, reduce heat to low and simmer 40 minutes.

Salt and pepper to taste.

Serve plain over pasta of choice or top with fresh basil strips and dairy-free parmesan.


Variation: Serve topped with pan-fried sweet red peppers and onion


RED PEPPER AND ONION SAUTE:

2 T. extra virgin olive oil

2 T. margarine – I used Smart Balance

3 jumbo fresh sweet red peppers, cored and sliced in strips from top to bottom

1 jumbo sweet onion – cut ends off – cut in half from top to bottom – then cut into 3/8 inch wide half rings

pink Himalayan salt to taste

fresh grind black pepper to taste

1 T. jarred minced garlic


In extra-large skillet, over medium heat, melt oil with margarine.

Add peppers and onion all at once. Using tongs flip the veggies till they’re all coated with oil.

Add about a 1/2-1 teaspoon salt plus black pepper grind as desired.

Add garlic and toss to distribute evenly.

Saute, turning often till veggies begin to soften, then cook for about 5 minutes without turning, then turn the veggies, then cook 5 more minutes without turning.

Reduce heat to low and finish cooking till tender-soft and sweet, stirring as needed. Set aside away from heat.

For individual servings: Layer pasta, peppers and onion, sauce, veg parmesan and fresh basil strips.






Categories
Sharon's Prototypes

AFC 5 SPICE ©

AFC 5 SPICE 1

AFC 5 SPICE © – HOW TO MAKE

All you need is an electric coffee bean grinder and 5 spices. 5 Spice is somewhat like curry. Everybody who uses it has their own combination and amounts of spices they prefer. This is mine! Hope you like it!

Makes a little more than 1/4 c.


the equivalent of 5 whole dried stars of anise

3 rounded t. whole cloves

2 inch long cinnamon stick, broken into small pieces

2 t. previously finely ground fennel seed

1 t. previously ground black pepper


Place stars of anise, cloves and cinnamon bits into well of clean coffee bean grinder. Process till crumbly, then till as fine as you can get it, turning unit off every 15 seconds or so to make sure it doesn’t overheat.

Stir up from bottom, then add ground fennel and ground black pepper and reprocess again till as smooth as it can get.

Transfer to covered spice jar and store at room temperature.


Many years ago I bought some Chinese Five Spice at an Asian Oriental market. I used it, didn’t like it and never used it again. Till now.

Steve suggested I make my own. I did. Now I like it – my way of course. I’m not sure what spices were in the original spice I bought so long ago, but the star anise was overpowering and the fragrance and flavor actually made me a little nauseated. I like licorice and fennel so didn’t know what they put in it that was offensive. Anyway, it doesn’t matter. I found my own combination that works for me.

Traditionally Chinese Five Spice was used in animal meat dishes, probably to disguise the flavor of the bad meat. It’s not that amenable to veggie dishes. I did however make a tomato bean soup using my version of the spice and I liked it.

Use sparingly till you know how it flavors a dish. Too much and the dish gets ruined. Rubbing it on meat and then grilling it doesn’t make much difference because a lot of it gets burned off. Since we don’t cook with animals, we use the spice combination more judiciously with no one spice overpowering any of the others.

TRY THIS SOUP: https://fat-freechef.com/2018/02/26/afc-5-spice-tomato-bean-soup/

AFC 5 SPICE 5

AFC 5 SPICE 5






 

Categories
Canada Dry MASSEL BOUILLON Sharon's Prototypes

AFC Canada Dry diet Ginger Ale Sauce ©

CANADA DRY diet GINGER ALE SAUCE ©

The SAUCE OF THE FUTURE (SOTF) coats like a glove. You can barely see it, until you taste the veggie it envelopes and wonder why the broccoli tastes so good. The coating is minimal!

Makes 2-1/3 cups