8 oz (227gr) uncooked spaghetti or pasta of choice
For Tomato Sauce
1 yellow onion finely chopped
2 large garlic cloves minced or finely chopped
2 tablespoons olive oil or any vegetable oil
13 oz (370 g) tomato sauce
½ cup water
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
For Vegan Mozzarella
1 cup raw cashews soaked in hot water for 10-15 (or overnight) minutes and drained
4 tablespoons nutritional yeast
4 tablespoons tapioca flour (tapioca starch)
1 tablespoons apple cider vinegar
1 tablespoons lemon juice freshly squeezed
½ teaspoon onion powder
½ teaspoon garlic powder
1 teaspoon salt
1 + ½ cup cold water
Instructions:
Cook the spaghetti al dente according to package instructions. Drain and set aside.
8 oz (227gr) uncooked spaghetti
In a frying pan, heat olive oil over medium heat. Sauté the chopped onion for 3–4 minutes until softened, then add minced garlic, dried basil, oregano, and salt. Cook for another minute until fragrant.
1 yellow onion, 2 large garlic cloves, 2 tablespoons olive oil, 1 teaspoon dried basil, 1 teaspoon dried oregano, ½ teaspoon salt
Stir in tomato sauce and water. Bring toa boil, then reduce heat and simmer for 5 minutes.
13 oz (370 g) tomato sauce, ½ cup water
Drain the cashews and add them to a high-speed blender with nutritional yeast, tapioca flour, lemon juice, vinegar, garlic powder, onion powder, and salt. Blend until smooth and creamy.
1 cup raw cashews, 4 tablespoons nutritional yeast, 4 tablespoons tapioca flour (tapioca starch), 1 tablespoons apple cider vinegar, 1 tablespoons lemon juice, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon salt, 1 + ½ cup cold water
Transfer the cashew mixture to a small saucepan and cook over medium-low heat, stirring constantly, until it becomes thick and stretchy, about 8-9 minutes.
Mix the cooked spaghetti with the prepared tomato sauce. In a baking pan (I used an 8x8 inch pan), layer half of the spaghetti mixture, then spread half of the mozzarella over it. Add the remaining spaghetti on top and finish with the rest of the mozzarella.
Bake in a preheated oven at 350°F (180°C) for 20 minutes. Serve warm with fresh basil leaves and a sprinkle of homemade vegan parmesan, if desired.
8 oz (227gr) uncooked spaghetti or pasta of choice
For Tomato Sauce
1 yellow onion finely chopped
2 large garlic cloves minced or finely chopped
2 tablespoons olive oil or any vegetable oil
13 oz (370 g) tomato sauce
½ cup water
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
250g wholewheat penne
400g pack 24 British beef meatballs
4 shallots, peeled and quartered
3 clove/s Cooks’ Ingredients Black Garlic, sliced
2 tbsp Cooks’ Ingredients Rose Harissa Paste
90g jar Cooks’ Ingredients Smoked Tomato Paste
1 tsp smoked paprika
125g grated mozzarella
40g Essential Grated Parmigiano Reggiano
Basil leaves, to serve
Instructions:
Cook the pasta for 10 minutes according to pack instructions, reserving some pasta water when you drain it. Preheat the oven to 200ºC, gas mark 6.
Meanwhile, in an ovenproof frying or sauté pan, fry the meatballs for 2-3 minutes until they take colour. Remove with a slotted spoon.
In the same pan, soften the shallots for 2-3 minutes, mixing in the black garlic, harissa, tomato paste and paprika. Fill the empty paste jar with pasta water, put the lid on, shake well, then pour into the pan. Season.
Mix in the meatballs and pasta, then scatter over the mozzarella and bake for 15-20 minutes, until the meatballs are cooked through with no pink meat and the top is melting, golden and crisp at the edges. Serve scattered with basil leaves.
fresh or frozen pearl onions, peeled if fresh (do not thaw frozen, about 2 cups)
Chopped fresh parsley leaves, for garnish (optional)
Instructions
Pat 3 pounds bone-in, skin-on chicken pieces dry with paper towels and season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper.
Cook 4 ounces chopped thick-cut bacon in a Dutch oven or heavy-bottomed pot over medium heat, stirring occasionally, until the fat is rendered and the bacon is browned, 6 to 8 minutes. Transfer to a plate with a slotted spoon.
Increase the heat to medium-high. Working in 2 batches, add the chicken skin-side down to the pot in a single layer. Sear until the skin is crisp, golden-brown, and releases easily from the pan, then flip and sear the second side, 3 to 4 minutes per side. Transfer the chicken to a large plate or baking sheet; it will not be cooked through.
Reduce the heat to medium. Add 1 diced large yellow onion, 2 peeled and diced large carrots, and 1/2 teaspoon of the kosher salt. Cook, stirring occasionally, until the onion is softened, about 5 minutes. Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 dried bay leaves, and 1 teaspoon dried thyme. Cook until the tomato paste is fragrant and darker in color, about 2 minutes. Stir in 1 1/2 tablespoons all-purpose flour and cook for 1 minute to remove the floury taste.
Add 1/4 cup Cognac and cook until evaporated, about 30 seconds. Add 2 cups dry red wine and 1 cup low-sodium chicken broth, and scrape any browned bits from the bottom of the pot. Bring to a simmer. Reduce the heat to maintain a gentle simmer.
Return the chicken to the pot skin-side up so that it is mostly submerged (some overlapping is OK); pour in any accumulated juices from the plate. Cover and simmer until the chicken is very tender, about 30 minutes. Meanwhile, melt 3 tablespoons unsalted butter in a large skillet over medium heat. Add 8 ounces quartered cremini mushrooms, 8 ounces pearl onions, and the remaining 1/2 teaspoon kosher salt. Cook, stirring occasionally, until tender and lightly browned all over, 10 to 12 minutes. Turn off the heat.
Add the reserved bacon, mushrooms, and onions to the pot and stir to combine. Cook uncovered for 10 minutes to let the flavors meld.
Remove and discard the bay leaves. Taste and season with more kosher salt and black pepper as needed. Garnish with chopped fresh parsley leaves if desired.
3 Tbsp olive oil
1 large yellow onion, diced
1 red bell pepper, diced
2 jalapeño, seeded and diced
5 ribs celery, diced (
2 tsp salt
2 Tbsp smoked paprika
1 ½ tsp cardamom
¼ tsp cinnamon
¼ tsp cayenne pepper
1 tsp oregano
1 tsp cumin
½ tsp freshly cracked black pepper
4 cloves garlic, minced
1 14.5 oz can fire roasted diced tomatoes, with juices*
2 Tbsp tomato paste
1 lemon, zested + 1 Tbsp juice
2 tsp sugar
1 cup water, as needed
3 eggs (optional)** (see note)
2 Tbsp fresh parsley for garnish
Instructions:
Preheat oven to 350 degrees. Drizzle olive oil in a large, oven-safe skillet or oven-safe sauté pan and add diced yellow onion, diced red bell pepper, seeded and diced jalapeño, and diced celery. Add salt, smoked paprika, cardamom, cinnamon, cayenne pepper, oregano, cumin and black pepper.
Stir and cook down on medium heat until all vegetables are softened and spices are fragrant, about 10-12 minutes.
Add minced garlic, fire roasted diced tomatoes with juices, tomato paste, lemon zest and juice, and sugar. Stir and cook an additional 10 minutes, until fragrant and well-combined. Add water, as needed to thin out the sauce if you want it to be a little more brothy and less thick. I like mine to be the consistency of a hearty stew or chili, but not pasty.
Make egg-size dents in the sauce with the back of a large spoon or a ladle, and crack an egg into each spot. You can add one egg for however many people you are trying to serve.**
Transfer the pan with the eggs to the preheated oven for 8-12 min until the egg whites are opaque.*** Top with black pepper and fresh parsley.
Serve with toasted pita and fresh avocado (optional). Enjoy!
Gregory's Server