This homemade pizza/pasta sauce is a great way to use up any veggies you may have while also making a hearty and delicious sauce. Below is how I made my sauce, but substitute in what you have! Add some blended beans or spinach, or just stick with meat, tomatoes, and season with salt and soy sauce. I used 1 quart of diced tomatoes, and one can of fire roasted tomatoes to add extra flavor. The mushrooms add extra savory elements to the dish, and if you want to have some diced in the sauce it adds great pockets of flavor. I ended up boiling my sauce for 1 hour to thicken it a bit, but it could still be considered too thin to your taste. The recipe below makes about enough sauce for 5-6 pizzas, or enough sauce for 8-10 servings of pasta.
1. Add sausage to a dutch oven over medium heat. Prepare the veggies, and add mushrooms and water to blender and blend. Once sausage is browned, add the onion and pepper and cook until onion is translucent. Add the carrot, celery, and mushrooms and cook until hot. Add tomatoes, salt, soy sauce, and garlic, and simmer over medium heat until sauce begins to become thick.
Fried Rice is so easy and can be made in so many different ways. This fried rice has a little bit of everything. I used up the remaining ingredients from the hot pot, but I also added new flavors. Fried rice is a great way to use leftovers and still be able to feed your family. For this recipe, I used two meats, sliced venison steak and diced bacon. I cooked my bacon before adding it to the dish, so I did have to add a bit of bacon fat just to keep everything from burning. As for veggies, I used a bit of everything. I used sliced mushrooms, sliced water chestnuts, diced cabbage, sliced carrot, sliced onion, and diced bell pepper. I also used 6-8 cups of rice in this dish and it was still very flavorful. If your really wanted to feed a crowd and stretch the dish, you could easily use 10-12 cups of cooked rice. This recipe makes 8 adult sized servings.
Begin by heating the wok over medium high heat. Once it’s hot, add your steak and bacon. Once your meats are both browned, add your veggies, and stir fry until your meat begins getting a nice maillard crust on it, add about 1/2 Tbsp of oil at a time if needed it during this time. Then add tha stock and remaining seasoning until stock comes to a boil.
2. Once the stock is boiling, add your cooked rice. Make sure the rice is fully broken up and everything is coated. Cook rice for 2-3 minutes, then serve.
Teriyaki is a great Asian sauce that is both sweet and savory. Like American Barbecue, Asian Teriyaki can either be a wet sauce or a cooking style, and in this case, I made and used the sauce style. I diced up extra vegetables I had, broccoli, cauliflower, carrots, celery, peppers, and onions, to use as my vegetables in this dish. I also sliced venison for my meat, but slicing a steak or two will accomplish the same thing. I served this dish over rice. This recipe made 5-6 adult sized servings.
Heat wok over medium heat, add oil and veggies. Add additional water as needed until all veggies are tender. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth. Add meat and cook for 6-8 minutes, or until fully cooked.
2. Once cooked, add sauce and cook until sauce is thickened. Plate rice, then place teriyaki mixture over top.
Vegetable venison soup is a vegetable soup with some meat to make it a hearty meal. This soup is not a side dish, but the center of a meal. Healthy and tasty, this recipe is a great use of any leftover veggies you may have. When I made this soup, I used venison slices. Though the venison tasted fantastic, it was hard to eat in bigger slices, but dice into bite-sized pieced before cooking or before transferring to the soup. Otherwise, this soup tastes more of vegetables and less of meat making the dish a light and filling meal. This recipe made 5 adult sized portions.
1. Start by placing the dutch oven over medium heat. Add oil, celery, carrots, and onion. Cook for 5 minutes stirring often. Add 5 Cups water and all bouillon cubes. Add Potatoes, broccoli, cauliflower, and peppers. Simmer for 10 minutes then remove from heat.
2. Set frying pan over medium high heat. Once pan is hot, add venison. Stir frequently and cook for 5 minutes until everything is fully cooked. De-glaze pan with 1 cup of water then add meat and water to vegetable soup base. Return to a boil and cook until potatoes are tender and everything is hot. Add worcestershire sauce to taste, then plate and serve.
You can use any container you have for this veggie platter. These veggies are a good choice because not only do these colors look great together, but these veggies have a good variety of flavors that would be good with a variety of dips, or even just ranch! For this platter, I bought normal cherry tomatoes and pre-sliced carrot chips. This just made sense for me. You could get a mix of cherry tomatoes to get a variety in colors, but the cost wasn’t worth it for this platter. I also bought carrot chips for a different shape on my platter and for easy prep. If you have a mandolin you can cut your own chips, but you can also just buy the already sliced chips. Other than that, it just took a bit of prep for the rest. A nice cutting board is necessary for this and a sharp paring knife will help a lot with cutting the two head veggies. Celery is a great garnish if you want more color on your plate, and Yellow peppers are preference to add more color and a milder flavor than red or green peppers. Using the veggies below, your veggie platter will serve about 15 as an appetizer or side dish.
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What You Will Need
1/2 lb. Broccoli Head
1 Head Cauliflower
2 Yellow Bell Peppers
1 Container Cherry Tomatoes
1 Bag Carrot Chips
1 Bag of Celery
1 Large Bowl
Vinegar
Large Baking Sheet Lined with Paper Towels
Small Strainer
Directions
Preparing Celery
To prepare your celery, Remove large outer stalks and place in sink. Rinse thoroughly with cold water making sure to remove any dirt on the white tail end of the stalk. Transfer to a cutting board. Cut off the leaves just below the knuckle. Save all celery trimmings in a resealable container for vegetable stalk/soup. Reserve a large top for garnish under cauliflower. Cut off about 1/2 inch to 1 inch from the bottom. Then divide the remaining stalk into equal sections about 2 inches long. Continue this until you reach the fine stalks at the center of the celery, then save them also for a stock. Rinse your celery in cool water before transferring to baking sheet to dry.
Preparing Cauliflower
To prepare your Cauliflower, rinse under cold water then transfer to cutting board. First, you’ll want to remove any leaves from the bottom of the head. Then, begin cutting off florets and transferring to bowl of cold water. Once all cut, divide large florets to smaller pieces. Place florets on baking sheet to dry. Save the stem for stock.
Preparing Tomatoes and Carrot Chips
Place tomatoes and carrot chips in small strainer individually. Rinse your tomatoes and carrot chips. Place in containers to dry.
Preparing Bell Peppers
To prepare peppers, rinse the outside of the peppers thoroughly with water. Cut around the outside of the pepper to get 4 slices of pepper. Clean out any seeds and cutting any inside veins. Once cleaned out, slice the peppers into strips. Rinse in cold water then place on baking sheet to dry.
Preparing Broccoli
Follow the same steps at Cauliflower, however broccoli needs a double rinse. To do that, you’ll want to fill your bowl with 1/2 cup vinegar and fill the remaining space with cold water. Place your florets in the vinegar water for 5 minutes, before dividing into smaller pieces as needed, then you’ll want to do a final rinse before setting to dry. Once again save your stem! You can peel the tough outside and use the soft inside in other recipes.
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