Sauce (for anything) – Vegetarian version


Awhile back I posted a recipe for a sauce that is pretty much my go to sauce when I need a quick dinner or even an everyday dinner. The only thing is, is that it is a meat sauce and I am trying to introduce my family to more vegetables. So through trial and error, I have come up with this recipe. It’s pretty simple and the whole family seems to like it. That’s a win win in my book  🙂


1 bell pepper

1 onion

4 cloves of garlic

2 tomatoes (I used romas but if you have beefsteak or any of the larger ones just use one)

1 8 ounce container of mushrooms

5 tbs of oil (to fry veg)

1 chili pepper (optional)

1 can of tomato paste (optional)

1 tsp turmeric

1/2 tsp  basil

salt to taste


1. Chop onions, garlic tomatoes together add to skillet with oil. Add turmeric, basil, and salt. Fry till translucent.

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2. add chopped bell peppers and chili pepper to skillet. Fry till translucent

3. chop mushrooms and add to skillet. cook till mushrooms are tender.


At this point, you can serve this over your choice of noodles or you can add the tomato paste. If the tomato paste is added you would need to add the tomato paste and about 3/4 cup of water. Simmer till it reaches the thickness you prefer.

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I have served it both ways. I actually prefer without the tomato paste but the hubby and kids like it with…guess which usually happens…LOL!!

Hope you all enjoy!!

Sauce (for anything)


So as I said in my last post, I’m on a cooking kick this morning. I love to cook and sometimes I get started and I start packing things in the freezer so I have it ready without having to pull my hair out. This is a pretty universal sauce. I use it with my spaghetti, macaroni, and even my green beans and rice.  I usually double up when doing this but I will give the single batch recipe here. If you need double the amount just double the ingredients. So here is my make ahead sauce that I put in my freezer:

1 lb of beef (turkey can be used)
1/2 of bell pepper
1 med onions
2 tbsp of turmeric
1 tbsp of basil
1 can of tomato past
1 – 2 cups of water
6 mushrooms (optional)
oil to fry the beef
Salt and pepper to taste

1. grate up the onions and bell pepper
2. add the onions and bell pepper to the skillet. crumble and brown the beef in the skillet with the onions and bell pepper
3. add the turmeric, basil, salt, to the meat mixture in the skillet
4. fry together until meat is completely browned and onions and bell peppers are well fried
5. add tomato paste and mushrooms and lightly fry
6. add 1-2 cups of water. Turn down to med heat and allow to simmer for 30-45 mins checking periodically to make sure water does not completely cook off.

Cooking in the skillet:

As I said I double up on mine 🙂