Pasta with Meat Sauce

I grow tomatoes in my garden and freeze them in quart size freezer bags. I put them in boiling water for a minute to pop the skins off, but you can freeze them whole and do that when you use them. I like to make my own pasta sauce so that it doesn't contain sugar.

Pasta with Meat Sauce

1 lb. ground beef
1 med. onion, chopped
2-4 cloves garlic, minced
~1 qt. tomatoes (fresh, frozen or canned)
1 tsp. salt (1/2 tsp. if using canned tomatoes)
1/2 tsp. black pepper
1 tsp. Italian herb mix
1 tsp. Pasta Sprinkle (I buy this from Penzey's.)
1/4 tsp. fennel seeds
2-3 oz. tomato paste
8 oz. whole grain pasta
Parmesan cheese, optional

1. Brown ground beef, onion and garlic, drain off any fat. If meat is lean, add a tbsp. of olive oil to help brown.
2. Add tomatoes, salt, black pepper, Italian herb mix, Pasta Sprinkle (add an additional tsp. of Italian herb mix if you don’t have pasta sprinkle OR some fresh herbs such as basil, oregano, and thyme), fennel seeds, and tomato paste (helps thicken sauce).
3. Simmer at least half an hour (additional time is good).
4. Cook pasta according to package directions, drain. Add to sauce and toss. Add some grated Parmesan to pasta and sauce with additional grated cheese for serving.

Sheyenne Greenhouse, Sheldon, ND

This is my second year going out to Sheldon to buy my plants at Sheyenne Greenhouse. I like it very much. They have all kinds of plants including trees, herbs, annual and perennial flowers, and vegetables. The owners, Lee and Judy Schobinger are very friendly and helpful. It is worth the drive. They are located at 5836 140th Ave SE or about 1/4 mile south of Sheldon. Contact them at (701) 882-3421 or jlschob@mlgc.com

Steaks with Fresh Herbs

I am in the process of planting my herbs for the year. The parsley, tarragon, thyme and chives came back by themselves. I have picked up more parsley, rosemary, basil, dill, oregano, and mint. It made me think of this recipe. Lucky for me, my husband loves to grill.

Steak with Fresh Herbs

1 c. packed fresh parsley leaves
4 garlic cloves, peeled
1 tbsp. fresh oregano leaves
3 tbsp. olive oil
1 tbsp. red wine vinegar
1/4 tsp. kosher salt
1/8 tsp. freshly ground black pepper
2 lbs. steak

1. Finely chop parsley, garlic, and oregano. Add the oil, vinegar, salt and pepper and mix well.

2. Rub both sides of steak with the parsley sauce. Broil or grill.

Smoky Corn Chowder

I love soup. Pretty much any kind. I made this last night. I deviated from the ingredients by using a leek I had in the drawer plus half an onion and part of each of a green, red, and yellow bell pepper that were left over from another recipe. It was so good. I have never had fresh parsley on hand and so skip the whole garnish thing, although I'll have some in my garden this summer and so may try it next time.

Smoky Corn Chowder

1/2 tsp. canola oil
2 slices bacon, diced
1 med. onion, diced
1 red bell pepper, seeded and diced
1 celery stalk, diced
1/4 c. flour
2 (14 1/2 oz.) cans chicken broth
3 med. ears corn, husked OR 2 c. frozen corn, thawed
2 med. potatoes, peeled and diced
1 1/2 c. milk
1 tsp. salt
freshly ground black pepper
2 tbsp. chopped fresh parsley

1. In a large saucepan, heat oil over med. heat. Add bacon, onion, bell pepper and celery. Cook, stirring frequently, until softened and beginning to brown, 7 to 8 min. Sprinkle flour over vegetables and cook, stirring, for 1 min. more. Add chicken broth and bring to a boil, whisking constantly. Reduce heat to low and simmer, uncovered, stirring occasionally, until slightly thickened, about 15 min.
2. Meanwhile, cut corn from cobs. (You should have about 2 cups.) I have used canned whole kernel corn.
3. Add potatoes, milk, salt and corn to saucepan. Return to a simmer and cook, uncovered, until vegetables are tender and soup is slightly thickened, 20 to 30 min. Adjust seasoning with salt and pepper. Ladle into bowls and garnish with parsley.

Pheasant Chili

Wonder what to do with all of those pheasants in the freezer? My husband found this recipe on a website for sportsmen. We have modified it to suit us. It has become one of our favorites.

2 pheasant breasts OR chicken breasts or thighs cut into pieces
(1 1/2 lbs.)
1 med. onion, chopped
1 red/green/yellow pepper (1/2 ea.), chopped
2 small jars chopped pimento
2 cans Northern white beans
1 can corn, drained
6 or 8 drops Tabasco
2 tbsp. Dijon mustard
2 (14 oz.) cans chicken broth
8 oz. cream
1 tsp. garlic salt
1 tsp. cumin
1 tbsp. parsley
1 tsp. chili powder
1/4 tsp. cayenne pepper

1. Brown meat in olive oil.
2. Put all ingredients in a crock pot. Cook on low 8-10 hours.
NOTE: All tsp. and tbsp. measurements should be rounded (more is better).