Semi-Homemade Marinara Sauce

Let’s face it, sometimes you simply do not have enough time to make everything from scratch. Marinara is one such dish for me. By beginning with a big old can of diced tomatoes (I use Hunt’s Diced with Basil and Oregano), you are way ahead of the power curve. The key to this particular dish is the use of fresh herbs, right off my deck and out of my backyard. If you do not have access to fresh herbs, you can substitute dry. When using dried instead of fresh herbs, use only 1/3 to 1/2 as much as dried herbs are so much more potent than fresh.

I use this marinara sauce over spaghetti or pasta and entrees of all sorts. For an example go to my Italian and Parmesan Stuffed Breasts (click on this link for recipe)that are served over corn pasta.

Cranberry, Pear and Walnut Conserve

Looking for something that will really add that special "pop" to your holiday table? Folks, look no more. The brilliant red color of this gorgeous topping simply shouts "Christmas is here!" This slightly sweet topping is ideal with any type of meat, especially pork, but we like to spread it over warm brie and serve with gluten free ginger snaps. Cranberry, Pear and Walnut Conserve is also great over ice cream.

Here is my recipe:
6 cups pears, seeded, cored and diced
1 pound fresh cranberries
4 cups sugar
1 1/4 cups water
2 tablespoons lemon juice
2 tablespoons finely shredded orange peel
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground cloves
1 cup walnuts, roughly chopped and toasted

Here is how I made this:
1. Place chopped pears and cranberries in a large Dutch oven over medium high heat. Stir in sugar, water, lemon juice, orange peel, cinnamon, allspice and cloves. Bring to a rolling boil over medium high heat, stirring until sugar is dissolved.

2. Turn temperature to medium and boil gently, uncovered for 45 to 60 minutes or until mixture reaches the sheeting phase when a metal spoon is dipped into the mixture.

3. Pour mixture into 16 4-ounce sterilized jars (jars just removed from boiling water) leaving a 1/4" head room. Place a sterilized lid on each jar immediately and secure with a jar ring. If you do not hear the characteristic "pop" of the lid, place in refrigerator and use within  one week.

Servings: 84
Yield: 16 quarter pints

Cooking Times
Preparation Time: 25 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 25 minutes

Nutrition Facts
Serving size: 1/84 of a recipe (1.1 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

Dietary Analysis:  

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

Calories Per Serving: 54.52
Calories From Fat (14%) 7.78

% Daily Value
Total Fat 0.93g 1%
Saturated Fat 0.09g <1 font="font">
Cholesterol 0mg 0%
Sodium 0.47mg <1 font="font">
Potassium 23.7mg <1 font="font">
Total Carbohydrates 11.99g 4%
Fiber 0.68g 3%
Sugar 10.75g 
Protein 0.28g <1 font="font">

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Margaret's Homemade Chili Sauce

Going back home to visit my sick 86 year young uncle brought back bitter-sweet memories.

When I was in college, my grandparents always sent me home with something from the garden. My uncle picked right up where they left off, and this time was no different. Although he was very ill, I came away with a big bag of tomatoes and peppers and a recipe for home made chili sauce that I am going to share with you. 

Here is Margaret's recipe:
3 1/2 quarts tomatoes peeled and chopped
3 cups celery, chopped
2 cups onion, finely chopped
1 cup bell pepper, finely chopped
1/4 cup salt
1 cup vinegar
2 1/4 cups sugar
2 1/2 teaspoons pickling spices, tied in cloth


Here is how I did it:
1. In large sealable container, place chopped tomato, celery onion, bell pepper and salt. Mix and place in refrigerator overnight. Drain well.


2. Place tomato mixture in large stock pot over medium high heat. Add vinegar, sugar and pickling spice. Begin timing after mixture comes to a rolling boil. Cook for approximately 1 hour or until the desired of thickness is reached.


3. While sauce is cooking, place jars and lids (not rings) in boiling water. When sauce has reached desired thickness, remove jars from boiling water using tongs. Pour mixture into jars using a sterilized funnel, leaving 1/2-inch head space. Remove lids one at a time using a canning magnet. Place sterilized lid on jar; add ring and tighten. Place in cool place away from drafts. Thejars are sealed when you hear the classic "pop" and the air space in the lid is inverted.


Servings: 28             Yield: 3 1/2 pints


Preparation Time: 1 hour
Cooking Time: 1 hour
Inactive Time: 12 hours
Total Time: 14 hours


Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Homemade Adobo Sauce

Some things that should be simple can make the gluten intolerant or Celiac life's suddenly complicated. One of those supposedly simple things are prepared ingredients. Chili peppers in adobo sauce. Tired of avoiding recipes calling for this ingredient, I got busy and perfected my own version. 

I place my homemade sauce in a plastic ice cube tray, freeze and then store in a labeled resealable plastic bag. 

So, put a little kick back in your life!

Frozen cubes of adobo sauce--just thaw & proceed with recipe.

 Here is my recipe:

10 dried jalapeno chile peppers
6 tablespoons minced onion, divided
3 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/2  teaspoon dried thyme
1 teaspoon ground cinnamon
1/4  teaspoon ground cumin
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup apple cider vinegar

1. Place peppers in medium size skillet over medium heat. Stirring often cook until peppers are very soft. Remove and place peppers on a plate or tray. When cool enough to handle, remove stems and seeds and discard.

2. Place peppers in saucepan. Cover with water; place over medium high heat. Once water comes to a boil, remove from heat. Allow pepper to soak until plump and soft or about 20 minutes. Strain, reserving soaking liquid.

3. Place peppers, 2 tablespoons onion, 3/4 teaspoon garlic, 1 1/2  teaspoon salt,1/2 teaspoon sugar, oregano, cinnamon, cumin, allspice, cloves and vinegar in food processor. Puree until smooth. Add reserved soaking liquid one tablespoon at a time until still  thick, but smooth in texture. Cover and refrigerate.

4. To preserve, spoon into plastic ice cube tray and freeze. Turn out and store in resealable plastic bag.


Servings: 6                  Yield: 1 1/2 cups

Adobo Sauce cooking away!

 Plastic ice cube tray.

Freshly cooked adobo sause in tray prior  to going into freezer.

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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