Food Pics!

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And now... in celebration of Sugarfest 2015... (aka, Seoulsearch's Baking Adventure for the weekend)... I present to you, Sugar Bars! Also known as "Festive Fruitcake Bars".

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However:

1. Mine didn't turn out nearly as pretty, henceforth, the reason why I'm copying this picture from Ms. Crocker, Betty, herself.

2. Unfortunately, they scored 2 thumbs down :p. I'm one of those nutty people who LOVES fruitcake, but these bars just didn't have much flavor, despite the fact that I even improvised and added a ton of my favorite almond extract.

Oh well, there's always next weekend (it'll take that long for my blood sugar levels to go back to normal anyway.)
 
Should I have plated it for the pic? Work was difficult and son is working tonight so dinner was Triscuits and extra sharp cheddar slices. So sad....this is when one of those BFs would have come in handy. 20151019_191748.jpg
 
LiJo said:
I would love the recipe please!!!
Click to expand...

LiJo - It was really some stuff I just threw together.

For the spinach, I cooked fairly close to the package directions. I just seasoned with S & P. If I am not doing Italian flavors, sometimes I throw in just a tiny pinch of nutmeg (but I digress).

For the sausage - I just used a packaged Italian sausage. This one had cheese in it. It may have been Hillshire Farms, if it was on sale, or maybe something I bought from Trader Joe's. I don't remember. I chopped it up and sauteed in some olive oil.

To the sausage, I then threw in some home-made pizza sauce that I keep handy (recipe below). I'd say use about 1/2 cup for each sausage link, but I don't really measure anything when cooking this way. I then added some wine...maybe 1/4 cup. I used sauv blanc cuz that was handy. After it reduced a bit, I added cream. I dunno...1/3 cup? Don't let it bubble too much, but reduce heat and it will thicken a bit.

Hopefully you kept the spinach warm. If not, nuke in microwave for 15 secs or so. Plate the spinach, then scoop some of the sausage/sauce over it. If ya wanna get really fancy-shmancy, grate some Parmesan cheese over it.

Looking back, this would have been great with crushed red peppers!


Oh - the pizza sauce. Saute 1/2 half onion and 2 cloves garlic in olive oil. Add one 14 oz can tomatoes, one 6 oz can tomato paste. Heat in saucepan. Add up to 1 T sugar, a couple teaspoons dried oregano....then add whatever floats your boat: more oregano, parsley, marjoram, more oregano, crushed red pepper, fennel, more oregano...oh, and wine. Red or white. Heat until it reduces to the consistency you want.

Sometimes I use a can of chunky tomatoes instead of tomato sauce. If a friend gives me tomatoes from a garden, that's even better :) I don't use a recipe and it's always a bit different each time. The above measurements are just estimations. Taste as you go and adjust!

This freezes well. I use this on pizzas, as a base for sauces such as the above, or a base for a cacciatore. I may have even thrown it in a meatloaf once or twice.

 
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A lasagna mess with deer sausage, garlic, onion, olives, mushrooms, ricotta and Parmesan and fresh French bread. It's pretty good...I picked the sausage out of mine after I took the picture...

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^^^

Not only does that look scrumptious, chick, but the plates are absolutely beautiful.

(I have a thing for China patterns, even though I'm more of a Dixie and plastic ware kinda girl at heart.)
 
seoulsearch said:
^^^

Not only does that look scrumptious, chick, but the plates are absolutely beautiful.

(I have a thing for China patterns, even though I'm more of a Dixie and plastic ware kinda girl at heart.)
Click to expand...

Thanks SS! I have a thing for china patterns as well. Im a sucker when I find them at flea market type places!!
 
11076242_10203840323873959_8043518837533950216_n.jpg

it's FOOD with the family.
for me, FOOD is oftentimes connected with family ;-)
 
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