Saturday, April 12, 2014

Red Quinoa Red Sauce

Is there anything like a nice red sauce.  My new neighbor, Kahty, gave me a taste of her sauce over the fence the other day and WOW,  it was all that I could think about for days.  So it pushed me into the kitchen to create.  Let me tell you right off, hers is amazing and just today she showed up at my house with a tub of her sauce.  I could not even wait until dinner,  I put the pot of water on to boil and within a few minutes I was feasting on her sauce.  But until today I had to do my own and it is great.  Fresh and tasty.  I do think Kathy would be pleased with my end result.   I like the visual of step by step instructions.  So join me now as I explain just how to make a great sauce.  And of course I added a grain to mine,  it ups the nutrition and flavor.  How could I not add a grain??

Everything Fresh and ready to go.

Fresh Egg Plants and herbs from my garden.

The Egg Plants are heirloom ones.  They are small, but tasty.

I used a jar of my bottled tomatoes with garlic.

To start I added some oil to a large enameled pan.

Chopped the fresh peppers.   Grow in my garden.

Onions and peppers sauted togethers.

Chopped bacon.

In the food processor I added the herbs and fresh swiss chard.

The jar of tomatoes.

It looks like salsa now.  This is added to the pot.

Peel the egg plants.

Chop them up.

This is the meat with uncooked red quinoa.
I brown the meat with the quinoa and than add it to the pot.

I love the Honeyville tomato powder.  It has a great
rich tomato taste.

A closer look at the red quinoa.  I love red quinoa.

Here is the sauce.   It simmers for a while and oh my, it turns out great.

Red Sauce Supreme

2 medium onions, chopped
4 sweet red pepper, chopped and seeded
4 slices bacon, chopped
small bunch rosemary, thyme, parsley, and marjoram
4 to 5 stalks of chard
Jar of stewed tomatoes and garlic
Garlic cloves, if not in tomatoes’
4 to 5 small egg plants, skinned and chopped
2 lbs. ground beef 
1 cup uncooked red quinoa
4 tablespoons olive oil
1/3 cup cooking sherry
1/2 cup tomato powder
4 to 5 cups water
1 tablespoon kosher salt
2 teaspoons fresh ground pepper

In large sauce pot saute bacon, onions,  and peppers in olive oil.    In separate pan sauté ground beef with red quinoa until done.  Set aside.  In food processor add herbs, chard, garlic, and tomatoes and chop.   Add cooking sherry to onion mixture and them add chopped egg plant.  Saute for a couple of minutes and add remaining ingredients.  Simmer for a couple of hours.  Serve over or tossed with pasta.  

Some dished take longer and require preparation,  I don't always cook dished that take time, but when I do I am always thrilled with the end result.  This sauce gets better the next day.   My family loves it, by the way I don't tell them about the egg plant.  They would not eat the sauce if they new.  Sneak nutrition does work.  Chef Brad~America's Grain Guy

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