August posts sponsored by
Makes enough sauce for approx. 4- 6 full meals
2- 3 lbs regular ground beef
5 cloves garlic, crushed
3 yellow onions, diced
3 green peppers, diced
2 zucchini, diced
3 tbsp Italian Seasoning (add more to taste)
1 tsp ground cayenne pepper
salt & pepper to taste
4 tins crushed tomatoes (796mL)
1 tin diced tomatoes (796mL)
Add your other favourite veggies and/ or protein
2. Follow with green peppers & zucchini and any other veggies and/ or meat you’re adding, cook for a few minutes to soften.
3. Add seasonings & mix well, then add all 5 tins of tomatoes, stirring well as you add each tin.
4. Turn up to high heat and stir until sauce is bubbling, approx. 5 minutes.
5. Once sauce is bubbling and has been stirred well, reduce to low heat & simmer covered for 30 minutes- 1 hour. Stir & check the taste occasionally and add additional seasoning based on your taste preferences.
6. When ready, remove from heat & serve. Or allow to cool & scoop into freezer bags and freeze for an easy dinner for busy nights (we’ve cooked this sauce from frozen on many a lazy meal night). This sauce is great when enjoyed fresh and just as delish when frozen & thawed.
Have you ever made your own sauce? I’d love to hear what you put in yours! 🙂
And don’t forget to check out lots of other great foodie posts on our Yummy Mummy Recipes page!
Image source: Table for Two
Yummy Mummy Recipe: BBQ Ribs
1 rack of pork ribs (again, you could try this as a pulled pork/ chicken/ turkey recipe too)
For the Sauce
2 cups ketchup
1/2 tsp dry mustard
1/2 cup soy sauce
1/2 cup vinegar
1 cup brown sugar (or try 1/2 cup brown sugar & 1/2 cup honey)
2 tbsp corn starch
1. Bring a large pot of water to a boil. Cut the rack into the individual ribs & pop in water.
2. Boil ribs for 45 minutes, then remove from heat & drain (this is important to help reduce the fat and make these fall- off- the- bone tender).
3. To make the sauce, combine all ingredients in a large bowl or crock pot, stirring to reduce lumps.
4. Toss in ribs & coat well.
5. Bake in oven for 45 minutes at 350 degrees or in a slow cooker* (low 4- 6 hours, high 2- 4 hours)
6. Serve with rice & your favourite sides.
If you want to freeze these for later, allow to cool & transfer to a freezer bag or container. You can slow cook these from frozen- just add 2 hours to the crock pot cook time- or allow to thaw first.
*To make pulled pork, etc, just pop your meat in the slow cooker and cook in the sauce from raw, but keep in mind that you may want to cut up the meat to help it cook faster and more evenly.
Image Source: Julies Eats And Treats
Vanilla Chia Pudding
A favourite from my friend Jessica over at North Shore Mama, we made this healthy pudding and LOVED it! It’s like having dessert for breakfast!
1 cup black chia seeds
4 cups unsweetened almond or coconut milk
2 tbsp pure maple syrup
Toppings of choice, such as fresh berries, nuts, sliced bananas, etc
1. In a medium bowl add the chia seeds, milk, & maple syrup & stir until combined.
2. Cover with plastic wrap and place in fridge overnight (or for a minimum of 2 hours).
3. To serve, scoop into bowl & add your toppings of choice (it would be cute to have a topping station!)
Tip: If the pudding seems a little thick, add a little bit extra milk or water until desired consistency is reached.
1 loaf of your favourite bread* (swap out white or French for raisin or sourdough for a delicious twist!)
1/4 cup milk*
1 cup cooked sausage, bacon, and/ or ham
1 cup cheese, grated
*Or use your favourite gluten free version; for a dairy free casserole, I recommend unsweetened almond milk
1. Preheat oven to 350 degrees and grease a casserole dish with oil or butter.
2. Cut or tear the bread into pieces approx. 1″ square & distribute evenly in the dish; cut the meat into desired pieces and do the same.
3. In a separate bowl, beat the eggs and milk and pour over the bread & meat, making sure to coat everything.
4. Bake for 25 minutes (or until top starts to turn golden brown) and let stand to cool before placing in fridge (if eating right away, allow it to stand for a few minutes before serving).
5. In the morning, reheat oven to 350 degrees and warm for 10- 15 minutes.
Serve with ketchup or syrup depending if you prefer a sweet or savoury version.
Crockpot Apple Cider
What could be better than the smell of cider wafting through the house on Christmas morning? Add a shot of your favourite rum for an adult sippy.
1L apple juice
1 cup cranberry juice (not cocktail!)
Rind or zest of 1 orange & lemon
2 cinnamon sticks
1/2 tsp ground nutmeg
(you can also find pre- mixed mulling spices in most grocery stores, which are also delicious)
Optional: Fresh apples slices
1. Place citrus zest & spices into a piece of cheesecloth and tie with food safe string (you can also use a coffee filter if you don’t have cheesecloth); it should look like a little bundle.
2. Pour juices into crockpot & pop you spice sachet into the liquid (add fresh apple slices if you’re including).
3. Set the crockpot on low & steep the cider over night for 8 hours or so. Check it occasionally to make sure the zests and spices don’t become too overpowering/ bitter. Remove spice sachet when cider has reached the flavour mix you like.
4. Set crockpot to ‘warm’ setting until ready to serve.