rosemary red wine marinara sauce + garlic oregano pizza sauce {gifts in jars}

Remember how excited I was yesterday?

Well you lovely people just made me even more excited.  Thanks for all of the great feedback.  The jarring of foodie gifts will continue!

While sweets are fine + dandy, I personally cannot survive on them alone.  So today, we have something savory.

Something you are going to have a hard time giving away.

Something you will eat by the spoonful.

Actually, make that 2 somethings.

While you could easily gift the sauce in a jar and call it a day, it would also be fun to create more of a complete package and still keep things affordable and fun.

Idea #1

• marinara sauce
• box of pasta [repackaged in a jar if desired – don’t forget to include the instructions!]
• bottle of wine [50 wines under $20]
• store bought or homemade loaf of fresh bread

Idea #2

• pizza sauce
• fresh pizza dough or if gluten-free check for packaged crust mixes[ie: Bob’s Red Mill]
• fresh mozzarella cheese
• fresh basil

Like yesterday, the packaging was simple and took just minutes to put together.  Instead of burlap, I simplified things today and used a brown paper grocery bag.

• First, I crumpled up a large piece of the bag for 1-2 minutes until it was soft and wrinkled. 
• Then, I smoothed it out and tore it into semi-straight strips. 
• I wrapped it around the jars and secured it with a piece of scotch tape (hot glue would also work).
• Next, I placed a small piece of tape on the tag and stuck it to the brown paper.
• Lastly, I tied the string around the jar multiple times and left enough to double knot in the back and then trimmed the ends.

Now, as far as the recipes go?

I’ve been making variations for both of these recipes for years now.  They never, ever fail me.  It seems so easy to grab a jar of sauce at the store, but how often are you disappointed?  For me that would be almost always.

I think you are going to really appreciate the simplicity of these recipes.  I jazzed up the marinara sauce with a little red wine today.  This is something my dad has been asking me to try for awhile.  So, this one’s for you, dad!!

We always have a box of wine around [Bota Box all the way!] and I finally felt like giving it a try.  Totally worth it.  I also had a large sprig of rosemary hanging around and threw that in as well.  The wine and rosemary worked together better than I expected.

Print this!

Sauce in Jars 

vegan, gluten-free

Rosemary + Red Wine Marinara Sauce

yields ~20oz or 2 1/2 cups // adapted from simple red sauce 

• 2 tablespoons extra virgin olive oil
• 3 tablespoons diced shallot
• 2 teaspoons minced garlic
• 1 1/2 teaspoon finely chopped fresh rosemary
• 1/2 cup red wine [I used a Cabernet Sauvignon]
• 28oz whole peeled tomatoes, drain 1/2 cup
• 2 tablespoons tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the shallot and cook for about 3-5 minutes until golden brown.  Stir frequently.
3. Add the garlic and rosemary and stir for 30 seconds.
4. Slowly pour in the wine and increase the heat slightly.
5. Let simmer for about 5 minutes until the liquid is reduced by about half.
6. Slowly pour in the tomatoes [less 1/2 cup liquid] and tomato paste and stir until well combined.
7. Break apart the tomatoes by mashing them with a large wooden spoon, or a potato masher.
8. Add in 1 teaspoon of sucanat and salt + pepper. I used about 1/2 teaspoon each of s+p.
9. Bring to a boil uncovered and then reduce heat to simmer for about 10 minutes.  Stir occasionally.
10. Using an immersion blender, blend slightly in the pot to break up the tomatoes a bit more.  If you want a smoother consistency, blend longer.
11. Let simmer for another 10-15 minutes until thickened.  Stir occasionally.
12. Taste and add more salt/pepper/sucanat if desired. The flavors will develop more as it sits.
13. Take off the heat when desired consistency is reached.
14. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

Garlic Oregano Pizza Sauce

yields ~16 oz, or 2 cups

• 2 tablespoons extra virgin olive oil
• 1 tablespoon dried oregano
• 2 1/2 teaspoons minced garlic
• 1 1/2 teaspoons dried parsley
• 24-28oz can/jar strained tomatoes
• 1/4 cup tomato paste
• 1-2 teaspoons sucanat [or pure cane sugar]
• salt + pepper to taste

1. Heat olive oil in a large pot over medium heat.
2. Once hot, add the oregano, garlic and parsley and stir constantly for 30 seconds – 1 minute until the garlic starts to brown.
3. Carefully pour in the strained tomatoes (it will spatter) and stir in the tomato paste.
4. Add in 1 teaspoon of sucanat and salt + pepper.  I used about 1/2 teaspoon of each.
5. Bring to a boil, then reduce heat to simmer for 15-20 minutes, stirring occasionally.
6. Taste and add more salt/pepper/sucanat if desired.  The flavors will develop more as it sits.
7. Take off the heat when desired consistency is reached.
8. Let cool to room temperature, then place in jars and refrigerate for about 1 week.

notes:

• To freeze: Be sure the sauce has fully cooled to room temperature and then placed in the fridge until cold.  Pour into the jar leaving at least 3/4” of space from the top to account for liquid expansion.  Place in the freezer with no lid and let freeze.  Once frozen, place a small piece of saran directly on the sauce and then secure with a lid.  Thaw in the fridge and reheat in a pot over medium.  *Use caution when freezing liquids as the jars can burst if filled all the way.  These tips will help ensure that doesn’t happen! 
• Using strained tomatoes for the pizza sauce will result in the best sauce consistency and no need to use an immersion blender to smooth out.  The jar I used was 24oz but most large cans are 28oz, which should work fine for this recipe as well.
• If you want a smooth marinara sauce, thoroughly blend with an immersion blender or stand blender.
• Double the marinara sauce ingredients if you want a full 32oz jar [pretty standard size] plus some leftover.
• If you don’t want your sauce as thick let it simmer with the lid on so less liquid evaporates. 

I’ve also made the sauce in our slow cooker, which worked perfectly.

I ate at least 1/2 cup of sauce straight from a spoon today and then another cupful over dinner.  I guess I just gifted myself!  Oops.

Ashley

If you want to share a gift in a jar that you’re making this year, please feel free to do so! Either tweet or instagram the photo to @edibleASH with the hashtag: #giftsinjars  Or, email the photo and your name to at: edibleperspective AT gmail DOT com

butternut squash + black bean enchiladas

Tell me if this happens to you.

You buy a 5lb squash.  Butternut, spaghetti, acorn, sugar pumpkin…etc.

Maybe it was on sale, maybe you plan on roasting it, or maybe even making a delicious fall soup.

And then.

And then it sits on your counter for 1 solid month.  Just hanging out, being its squashy-self.  Even if your recipe is picked out it still sits.  Why is this?

Is it because squashes are pretty much the only vegetable that can sit on your counter for weeks on end without rotting?  Do you glance over like, “Hey squash, I’ll get to you next week.  No hard feelings.”  Are you fearfully anticipating the dreaded peeling, chopping, and seeding, while trying to keep all of your fingers on your hand?

Please tell me I’m not the only one.

And then you finally tackle the squash because, “you’re going to rot one day!” [Promise I don’t talk to vegetables in my kitchen.]

You start peeling or slicing, depending on the variety of squash.  You’re done in like 5 minutes because you have a vegetable peeler so sharp it could carve wood.

That wasn’t so bad.

It’s always more than worth the effort.

Especially for black bean and butternut squash enchiladas.  My favorite meal so far this fall.

While this meal may look a bit involved [okay, it is] you can finish most everything up while the butternut squash is roasting.

The toppings are up to you.  You can make or buy your enchilada sauce.  You can top these with cheese, a zesty cashew cream sauce, sour cream, avocado, or nothing at all.

I’m currently obsessed with cashew cream, so the version I made is vegan. 

Print this!

Butternut Squash and Black Bean Enchiladas

vegan, gluten free // yields 4-6 servings

Enchilada inspiration from: Daily Garnish, How Sweet It Is, Sprouted Kitchen

• 14-18, 6” soft corn tortillas
• 1 1/2 cups [1 can] black beans, drained + rinsed
• 1 medium butternut squash, peeled
• 1 medium onion, chopped
• 2 Tablespoons vegetable broth
• 2 Tablespoons sunflower oil
• 1 1/2 teaspoons minced garlic
• 1 1/2 teaspoons mild chili powder
• 1 teaspoon cumin
• 1/2 teaspoon oregano
• 1/4 teaspoon coriander
• 1/4 teaspoon salt + pepper [plus more for the squash]
• 1/8 teaspoon cayenne pepper

1. Preheat your oven to 400* and line a large rimmed baking sheet with parchment paper.
2. Slice your squash lengthwise down the center and de-seed.
3. Lay each half on its flat side then cut 1/4” slices and then into 1/4” cubes.
4. Place on the pan and toss with 1 Tablespoon of oil and a generous sprinkling of salt and pepper.
5. Roast for about 35 minutes, tossing once or twice while cooking.  Done when tender but not mushy.
6. Towards the end of the squash cooking, heat a large pan over medium, and add 1 Tablespoon of oil.
7. Add in the chopped onion and cook, stirring for 5-8min until softened.
8. Add in the garlic, chili powder, cumin, oregano, coriander, salt, pepper, and cayenne and stir for 1 minute. 
9. Stir in the vegetable broth, scraping the bottom of the pan to loosen everything.
10. Add in the black beans and 3 cups cooked + cubed butternut squash. 
11. Stir a few times until everything the beans are heated through, then remove from the heat.
12. Preheat your oven to broil on low.
13. Place tortillas on a baking sheet on a single layer and broil with the door cracked until they begin to dry out [a good thing, as sometimes they are a bit rubbery] and just before they start to crisp.  About 1-2min.
14. Flip and broil the other side for another 1-2 minutes until they just start to crisp.  Note: You do not want them to fully crisp as you need to be able to roll them.  You may have to crisp them in two batches.  Just stack them on a plate as they finish.

Assembly

1. Preheat your oven to 350* and take out a 9x13 pan and an 8x8 pan.
2. Place about 1/2-3/4 cup of the enchilada sauce in the bottom of each pan and spread out evenly.
3. Scoop some of the mixture into a warm tortilla, roll it up, then place seam side down in the pan.  It’s okay if a little of the filling falls out. You want the enchiladas to be touching one another.
4. Keep rolling until you have no more filling left. 
5. Pour enchilada sauce over top and spread, so the tortillas are smothered. 
6. Reserve about 1 cup of the sauce.
7. Cover with foil and bake for about 15 minutes.  All of the ingredients should still be fairly warm so it won’t take long to heat.
8. Pour the warmed cashew cream sauce on top and serve with remaining enchilada sauce on the side.

Note: If adding cheese:  Uncover the pans, sprinkle cheese on top, and broil for a few minutes until bubbly.  If you want to make this ahead, finish all of the steps up to #5.  Cover with foil and place in the fridge.  Remove about 30 minutes before cooking.  Preheat your oven to 350* and add a bit more of the sauce as some of it will have soaked in.  If it seems to have really dried up, sprinkle about 1-2 Tablespoons of vegetable broth on top.  Cover tightly, and bake for about 25-30 minutes until the center is hot.

Butternut Squash Enchilada Sauce [adapted from Emily]

• 2 Tablespoons extra virgin olive oil
• 3/4 cup tomato paste [about 7-8oz]
• 1 cup cubed + cooked butternut squash
• 2 1/2 cups low or no sodium vegetable broth
• 1 1/2 teaspoon chipotle adobo sauce
• 1/2 teaspoon garlic powder granules
• 1/2 teaspoon cumin
• 1/2-1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4-1/2 teaspoon cinnamon

1. In a large pot heat the oil over medium.
2. Once hot, add in the garlic, cumin, 1/2tsp salt, pepper, and 1/4tsp cinnamon and stir for 30 seconds.
3. Add the tomato paste, vegetable broth, and adobo sauce and whisk until fully incorporated.
4. Add in the squash and blend with an immersion blender or in a blender.  If using a blender you may need to do this in 2 batches.  Use caution as the sauce will be very hot.
5. Return to med-low/low and let simmer for 10 minutes.
6. Taste and adjust seasoning if necessary.  I used 1/4 + 1/8 teaspoon cinnamon and the salt will vary depending on the sodium content of your vegetable broth.
7. Remove from heat.  It will thicken a bit as it sits.

Note: Chipotle adobo sauce can be found in the ethnic food aisle in a small can.  It is hot!  Adding 1 1/2 teaspoons adds a medium heat level to the dish. 

Cashew Cream Sauce

• 1/2 cup cashew cream
• 1 Tablespoon nutritional yeast
• 3 Tablespoons - 1/3 cup vegetable broth
• 1 1/2 teaspoons chipotle adobo sauce
• 1/2 teaspoon mild chili powder
• 1/4 teaspoon cumin
• 1/4 teaspoon garlic powder granules
• 1/4-1/2 teaspoon salt
• 1/4 teaspoon black pepper

1. Place all ingredients in a blender and blend until smooth, starting with 3 Tablespoons of vegetable broth and adding more as needed to thin out.  You’re looking for a very pourable but thick sauce, not watery.
2. Heat in a pot over low heat until warm and pour over the enchiladas.

Note: If you have a non-squash eater in your family not to worry. Grab a russet or Yukon gold potato and cube it up at the same time you cube the squash. Place it on a different pan with oil, salt, and pepper, and roast it along with the squash. Add 1.5 cups of that potato to half of the black bean mixture and 1.5 cups of squash to the other half of the mixture.  Easy solution!

The corn tortillas soak in the sauce and become almost doughy.

The cashew cream sauce is as good as frosting on a cake.

And the leftovers are a plenty.

Hope you have a great weekend!

Ashley