By having something marinating or a homemade sauce defrosting, pasta or stir-fry can become infinitely better. Here are some sauces I've been experimenting with this semester that you can try this spring break, wherever you roam. An online recipe site, http://www.epicurious.com, inspired many of these, which I have altered as I have seen fit.
Enchilada sauce:
Prep time, 5 minutes. Cook time, 15 minutes.
Cooking supplies: Baking sheet with ridges. Food processor or blender. Aluminum foil (optional).
- 1 Tablespoon olive oil
- 12-16 Roma tomatoes, quartered
- 1 medium onion, sliced
- 1/2 red pepper, sliced
- 5 cloves garlic, peeled and sliced
- 2 teaspoon. chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon. pepper
1. Preheat the oven to 400 degrees. Put a sheet of foil on the baking sheet and lightly coat it with olive oil. Load the vegetables onto the tray and move them around to absorb a little oil. Roast for 15 minutes, checking to make sure onion and garlic don't burn or stick. When you check, move the vegetables around with a wooden spoon and add a little more oil.
2. Meanwhile, put the spices in the blender or food processor.
3. Remove the veggies and put them on a separate plate to cool to room temperature. If you're in a hurry, put the plate in the fridge.
4. Add cooled vegetables to spices and blend until smooth or a little chunky if that's how you like it.
5. Pour over any kind of enchiladas, smother with grated cheese, cook for 15-20 minutes in the oven at 350 degrees.
Tomato sauce:
Prep time 10 minutes, Cook time, 1 hour.
Cooking supplies: Large cooking pot.
Tomato sauce is the staple of the quick college meal so, instead of splashing your pasta with Prego, try making your own.
- 3 tablespoon olive oil
- 1 medium onion, finely chopped
- 6 cloves garlic, minced
- 1 teaspoon dried oregano (or fresh can be substituted)
- 3/4 teaspoon dried marjoram
- 3/4 teaspoon dried crushed red pepper
- 1 6 ounce can of tomato paste
- 1 28 ounce can of chunky tomato sauce
- 1 14 ounce can diced tomatoes or tomato purée
1. Heat oil over a medium heat in a large saucepan.
2. Add the onions and garlic and cook for 5-10 minutes until translucent, stirring occasionally.
3. Add the spices and the cans of tomato products. Bring to a boil, then simmer uncovered for about 1 hour, stirring occasionally until sauce thickens.
To make this spicier, add more crushed red pepper, or cook some kind of chilies with the onion and garlic in the fist step.
For a different taste, omit the crushed red pepper and add pureed semi-dried tomatoes. Salt and pepper to taste.
Finally, here's one quick marinade that's so easy you could prepare while tying your shoes in the morning.
Stir-Fry Marinade:
Prep time 3 minutes.
Cooking supplies: 1 Ziploc bag.
- 1 tablespoon hoisin sauce
- 1 tablespoon sherry
- 1 tablespoon soy sauce
- 2 teaspoon sesame oil
- 4 cloves of minced garlic
Combine these ingredients in a mixing cup, altering the proportions depending on the weight or size of the main ingredient.
These proportions are based on marinating one pound of chicken, lamb or beef. Marinate in a Ziploc bag -- anywhere from one hour to overnight -- in the refrigerator.
Stir Fry Wok Sauce:
Prep time, 3 minutes. Cook time, 12-15 minutes.
Cooking supplies: Wok or large-rimmed pan.
Here's the wok sauce you could make while unpacking your bag when you get home.
- 1 tablespoon sherry
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon red wine vinegar
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
The principles of stir-fry are simple. Heat a wok or pan until it is hot and add oil.
Cook the vegetables and meat, starting with what cooks the longest and gradually adding the other ingredients according to how much time they will take. Add the wok sauce when there is about three minutes left and the cornstarch will thicken when it's done.
Serve over rice or noodles.
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