Vegetable Pasta Sauce

I love making this and I don't generally use a recipe. Rather, it's kinda "what vegetables do I have in the house?" and then for every cup or so of vegetables I add one can of either crushed tomatoes or tomato sauce. Here's how I made it today. 

Ingredients:

2 tbsp oil

2 large bell peppers, diced (about 2 cups)

3 large celery stalks, diced (about 2 cups)

1 large onion, diced (about 1 cup)

3 medium zucchini, diced (about 3 cups)

5 15-oz cans of crushed tomatoes and/or tomato sauce

1 cup shredded carrots

1 tbsp Italian seasoning

1 tsp dried oregano

1 tsp salt

1 tsp black pepper

1 tsp crushed red pepper flakes (optional)

1 cup shredded Parmesan or other hard Italian cheese, plus more to garnish

Directions:

1. Heat a large pot or Dutch overn over medium high heat. Add oil.  

2. Working in 2-3 batches, saute the peppers, celery, and onions for 3-5 minutes. Add zucchini and saute for another 3-5 minutes until vegetables are crisp-tender. 

3. Stir in the tomatoes/tomato sauce and remaining ingredients (through Parmesan). Bring to a simmer, then turn heat down to medium to medium-low to barely maintain the simmer. Simmer sauce for 15 minutes. 

Serve warm over pasta, rice, cabbage, whatever you want. I eat it straight from the pot. 

Add-ins: 

You could also mix in lean hamburger or turkey or pork, ground, browned, and crumbled. I've added bacon sometimes. I often add kalamata olives. Seasoning-wise you could omit the crushed red pepper or increase it, or add other peppers (fresh or spices). Basil would be nice. 

Update 9/21/2020: Other seasoning approaches: 

• Curry powder, paprika, thyme, which is a play on my schaschlik sauce. 
• The full bore schaschlik sauce (based on Kraft Original Recipe barbecue sauce rather than plain tomatoes/tomato sauce)
• Plain barbecue sauce, any variety
• Southwestern style, adding in tomatoes with chilies (e.g. Rotel) or even salsa

Hoppin' John

This is apparently a New Year's Day tradition in some parts of the U.S. that's supposed to bring luck for the new year. Regardless, I really like it and, though it's not the healthiest dish (especially as outlined below), it's an incredible vehicle for hot sauces! I also don't have the patience for dried black-eyed peas, so I use frozen or canned. Canned are significantly softer but faster; I'll address both in the recipe below.

Ingredients:
1 cup rice, cooked and fluffed according to package directions
6 thick-cut bacon slices, diced
1 package andouille or other smoked sausage, sliced 1/4" thick
8 oz (about 1 cup) ham, diced
1 medium onion, chopped
1 bell pepper (any color, I prefer green), chopped
2 stalks celery, chopped
3 garlic cloves, finely chopped or minced
2-3 15oz cans of black-eyed peas OR 2 lbs frozen black-eyed peas (and see directions below)
1 quart chicken stock
1 tsp fresh thyme
1 tsp ground thyme
1 tsp ground black pepper
1/4 tsp cayenne pepper (or to taste, can be omitted)
1 tsp onion powder
1 tsp garlic powder
1 tsp oregano
Hot sauce, to taste (optional)

Directions:
1. Prepare rice according to package directions and keep warm.
2. Heat Dutch oven or large pot over medium heat. Add the bacon and cook about 5-7 minutes or until nearly desired crispness. Add the sausage and ham and continue cooking until bacon is done and sausage and ham are lightly browned. Using a slotted spoon, remove the meat mixture from the skillet and set aside, leaving the rendered bacon grease in the pan.
3. Add the onion, pepper, and celery. Cook for 5 minutes or until crisp-tender and the onion starts to get translucent. Add the garlic and cook for 2 additional minutes, stirring constantly.
4. Add the black-eyed peas, chicken stock, and remaining ingredients and stir to combine thoroughly. Turn temperature to medium-low to maintain a steady simmer.

• If using frozen peas, cover pot with tight-fitting lid and simmer for 30-40 minutes until peas are tender. 
• If using canned peas, simmer for 5-10 minutes. 

Once the peas are tender, remove from heat. At this point you can either serve the Hoppin' John over the rice or fold the rice into the pot. Serve warm. 

I love hot sauce so feel free to apply liberally. You could also increase the cayenne, add crushed red pepper flakes, add chipotle or ancho chiles, dice in some jalapenos or other fresh chiles, etc.