| SAUCES |
| SPICY SOYRIZO SAUCE (aka "Leftovers Sauce") |
| 1 pint-container of Grape or Cherry Tomatoes (or about 4, 5 regular ones) 2 med Onions 1 green Pepper 1 Jalapeno several cloves of Garlic 1 Carrot 8 oz Soyrizo 1 env. Knorr Garlic Herb Pasta Sauce mix 1 env. Washington's Broth and Seasoning mix Italian Seasoning, Oregano Black Pepper Vegetable Oil (for sauteing) ad lib grated Parmesan (or its Soy substitute) |
| Combine in blender: Tomatoes, 1 Onion, a few pieces of the Green Pepper, Jalapeno, Garlic, Carrot. Liquefy. You can add some Tomato Juice, canned Tomatoes (I tried it with Italian-flavoured ones, real good!), or Vegetable Broth to make it blend easier. Meanwhile, finely dice the other Onion and rest of Green Pepper, saute in some EVOO with a mashed Garlic Clove until Onions are lightly browned, then add the Soyrizo and saute, stirring continuously. When the Soyrizo is all crumbled up, pour in the blended Veggies, whisk in the Knorr (or Washington's), add some seasonings, then simmer for a while (stirring frequently). You can add some Water, Vegetable Broth or Tomato Juice if you want it thinner (you can also use up leftover Marinara or other pasta sauce in this dish). Adjust the taste (last time I threw in a spoonful of regular old Spagetti Sauce mix when I had added a bit too much liquid). Stir in the Parmesan last (to taste). My favourite way to eat this is spooned over Garlic and Basil-flavoured Polenta or slices of Fried Grits (with a side of Sweet Corn--the taste of this sauce is made for Sweet Corn!). Good over a baked or mashed Potato, Brown Rice or Pasta, too. Dip leftovers with Cornchips or crisp French bread. Frozen lunch: Arrange Polenta or Fried Grits or Mashes Potatoes or Rice or Paste in freezer- and microwave-safe bowl. Place corn in the middle, cover everthing with sauce (as much as you like). Goes well from freezer to the microwave. NOTE: I usually make this sauce with leftover veggies (tomato, onion, pepper, etc.) that had been saved in the freezer. |
| This sauce came about quite by accident: I was done with my cooking for the weekend, but there was still a container of Grape Tomates left in the fridge that wanted using up, as well as a Green Pepper, some Garlic, Onions, and a nice big Jalapeno Pepper. Thought I'd blend some of it together to freeze for the next time I needed to cook up some brown rice, or use it as a base for a pasta sauce. As I started to prepare things for the blender, I remembered some Soy Chorizo (Soyrizo) that was just hanging around in the freezer. After checking in the cupboard for any seasonings that might be hiding out ... this is what it all turned in to ... man, was it ever tasty! It's become a staple in the meantime, where all kinds of leftover bits and pieces get used up. |
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| Unless otherwise noted, all recipes copyright Valkyrie Grant |
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