cooking

Mmm… Meaty Marinara Without Tomato

Before I became allergic to tomatoes, I really enjoyed Pizza Hut’s meaty marinara. However, since then, I had to make my own versions of my favorite foods that normally contain tomatoes, except without them. Sadly, they usually don’t taste very good. Or they will only be similar at most. But even that is not satisfying.

Luckily, this one is different. Yes, the recipe calls for tomato sauce and paste. But I use canned pumpkin and puréed roasted peppers instead. I also mix apple sauce with the peppers, which gives it more of a texture like tomatoes. I even include red wine, and that improves the flavor, too.

I think what also makes this taste good is that you have to simmer the sauce for at least an hour. That gives the meat enough time to absorb the sauce and add flavor to it. After that, you mix it with the pasta, top it with shredded mozzarella, and bake it for several minutes. I don’t remember how many, though.

This isn’t something I can make regularly, however. It is time-consuming, so I don’t have the luxury of cooking this often. On the bright side, though, I think it makes the pasta more enjoyable.

I find that when I eat something frequently (not everything), I get tired of it and won’t want it for a while. I’m already beginning to feel sick of eating commercially-made food. When the world was on lockdown in the spring, I couldn’t eat out, although I could receive takeout, curbside pickup, or delivery. But now that restaurants in my area have opened up again, since early summer, I think I went crazy eating out. Now my body hasn’t felt the best. So, I am starting to cut down on the commercially-made food, but gradually, since abrupt changes do not work for me.

Anyway, one thing I am going to try is find copycat recipes of my favorite commercially-made foods. At least I will know what is in them. Hopefully, I will also feel better.

cooking

My Life with Making Steak

steak-3766548_1920

Image above from Pixabay

Cooking steak is no piece of cake. I’ve been cooking since I was 12 and it wasn’t until recent years that I made full steaks by myself. Before, I would ask my dad or I would cut them up into strips.

If you like steak, you probably know that steaks are cooked rare, bloody, medium-rare, medium, medium-well, or well-done. I like mine medium-rare.

That can be challenging in order to avoid salmonella-poisoning. One trick I learned is to press lightly on a cooking-steak. If it bounces back immediately, it’s cooked and safe to eat. You don’t necessarily have to stick a knife into the steak and check the inside. You can, though, especially if you’re new to culinary arts. Another thing to know is that steak should sit a few minutes to let the juices out before you serve or eat it.

As soon as I knew how to cook a full steak, my method is patting it dry, seasoning it with salt and pepper, cooking on the stove in butter, and putting it in the preheated oven for as long as necessary. Recently, I’ve learned that meat cooks best if you let it sit to room-temperature. It really does make a difference by becoming more tender and cooked.

I would like to marinade my steaks, too. However, that requires a lot of time. My problem is that I decide to cook things last minute. I want to change that habit, though.