Spaghetti Sauce from Scratch

Spaghetti Sauce from Scratch 

Slightly adapted from Lauren Allen on tastesbetterfromscratch.com

1 lb ground beef (or 1/2 lb ground beef, 1/2 lb Italian sausage)

salt and freshly ground pepper

1 medium onion, chopped

15 oz tomato sauce

6 oz tomato paste

1/2 tsp Italian seasoning

1 tbsp dried parsley flakes

1 tsp garlic powder 

1/8 tsp crushed red pepper flakes

1 tbsp Worcestershire sauce

1/2 tbsp granulated sugar

1 c water

1/4 c fresh basil leaves (optional)

spaghetti noodles (gluten free for gluten free meal)

• Season meat with salt and pepper
• In a large skillet, brown the meat and chopped onion. Drain excess grease.
• Add tomato sauce, tomato paste, Italian seasoning, parsley, garlic powder, crushed red pepper, Worcestershire, and sugar to the skillet. Stir well to combine. Bring to a simmer. 
• Add water and stir well.
• Reduce heat and simmer for 30 minutes. Add chopped basil before serving, if desired.

Boys rating: 2 thumbs up

Husband rating: 4.5 stars

Lemon Crinkle Cookies

 

from my aunt Jeanne

2 cups all purpose flour (or gluten free flour)

2 tsp baking powder

1/2 tsp salt

8 tbsp=1/2 cup=1 stick of butter or 1/2 cup of coconut oil

1 cup granulated sugar

1 tbsp lemon zest (from about 2 medium lemons)

1 large egg (room temp)

1 large egg yolk (room temp)

2 tbsp lemon juice

1/2 tsp vanilla extract

3/4 tsp lemon extract

In a mixing bowl whisk together flour, baking powder, and salt.

In a separate bowl, whip together butter (or coconut oil), sugar, and lemon zest until pale and fluffy. Mix in egg then blend in egg yolk. Add lemon juice, vanilla and lemon extracts and mix until well combined. Slowly add dry ingredients and mix until just combined.

Refrigerate the dough for 30 minutes. Preheat oven to 350 degrees.

Using a cookie scoop, place balls of dough on a parchment paper lined cookie sheet. Space dough 2 inches apart. Bake in preheated oven for 10-13 minutes. Cool on baking sheet several minutes. Transfer to a wire rack to cool.

Boys rating: 2 thumbs up

Dairy-Free Ranch Seasoning Mix

 

from:  Maya Krampf from WickedSpatula.com

• 1 tablespoon Dried parsley
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 1 teaspoon Dried dill
• 1 teaspoon Dried chives
• 1/2 teaspoon Black pepper
• 1/2 teaspoon Himalayan salt

I make this in bulk then store in an air tight container ready to be used when a recipe calls for it.