Day 3 of 20 (4/20 Foods) – Pop Tarts

Day 3 and we know, we’ve posted Pop-Tarts a few times now, but it’s because real Pop-Tarts are kinda gross and people need to have a better choice for a pie on the go! We have several choices here: apple, blueberry, strawberry, and even NUTELLA. These are perfect for breakfast on the go, afternoon snack, or the ideal munchie because you keep your hands clean and fork free.

Let’s get Glazed everyone!

Apple Poptarts

Apple Poptarts

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Easy Homemade Ramen

Easy Homemade Raman

Happy Sunday Everyone! Its cloudy, rainy and actually kind of cool here in Los Angeles. So we thought the best recipe we could possibly share for a rainy and cold Sunday is one that’s easy to make and keeps you warm on cold and rainy Sundays.

One of our favorite things to buy from the Supermarket is Ramen. Not the ones that college student live off of, but the ones that they sell in the Asian food section. Nong Shim Noodle Bowl Soups are always on sale and perfect in a pinch.

While we’re all for the convenience of instant ramen noodles, we love being able to make just about anything at home. This Ramen is probably one of the easiest things we make so it’s almost impossible to mess up. If you can boil broth, you can make this soup.

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Velvety Marinara Sauce

It’s Saturday and you know what you should make? Our classic and delicious marinara sauce. We know traditionally, most Italian’s make their sauce (or gravy) on Sundays but here at TYL, we’re a little non traditional so Saturdays are marinara day!

Besides, any good chef (or home cook) knows that a sauce, gravy, chili, stew, etc. tastes better the next day…so break out of the norm and make this sauce today!

There are many theories as to the origins of marinara sauce.  Most people would just assume that the moment Italy was formed BAM! there was marinara sauce, but no! It first appeared in an Italian cookbook in 1692.  Apparently the tomato was a fruit of the New World, and according to some theories, were brought over by Spanish explorers to Naples, a major port city.  Marinara means mariner or sailor, so some believe that tomato sauce was something that the sailor’s wives made when their husbands returned from sea to feed them.

Others believe that the sailors themselves made the sauce to bring with them to sea because the high acid content kept the food edible longer. One last theory is that tomatoes were used in place of a different fruit that might have been previously used in a pasta sauce, such as figs or apricots. Weird to think that tomato sauce is actually a savory fruit sauce!

Also, one possibility as to why some people call it tomato gravy, is because of the mother sauce tomate, where a roux is used to start the sauce.  A roux is traditionally used to make a gravy, hence, tomato gravy! Soon we’ll do an entire post just about the mother sauces, so stay tuned for that!

Velvety Marinara Sauce

Ingredients

  • 4 roma tomatoes
  • olive oil
  • garlic salt
  • pepper
  • 1 small red onion, mined
  • 1-28 oz can of crushed tomatoes
  • 1 cup of red wine
  • dried basil
  • dried oregano
  • 3 tbsp of tomato paste
  • 3 cloves of garlic, smashed
  • Grated Parmesan

Step 1: 

Pre-heat oven to 400°F.  Cut Roma tomatoes in half and place them in a bowl together, pour some olive oil on top and season with garlic salt and pepper. Toss them around until all the tomatoes are coated. Place them on a baking sheet and place them in the oven for 20 to 30 minutes.

Step 2:

Heat olive oil in a heavy bottom pot. Put smashed garlic into the oil until you can smell it, about 2 minutes. Then take it out of the oil and keep it until later. Add the onions and season with salt, dried basil and dried oregano. (add some rosemary salt if you want! Let it simmer for 5 minutes.

Step 3:

Open the can of crushed tomatoes and add it to the pot with the onions. Use a swish of red wine to clean out everything in the can. Let it simmer for 10 minutes.

Step 4:

Add 1 cup of red wine, but we always follow Queen Ina’s philosophy of there could never be enough wine! But if you aren’t as big of a fan of wine as Ina Garten, then feel free to omit it, and add more tomato paste in it’s place. Let it simmer again for 10 minutes.

Step 5:

Now that the Roma tomatoes are out of the oven, with a spatula transfer the tomatoes to the pot. Also, add the smashed garlic that you save from the beginning. Let them all party in the hot tub for another 10-15 minutes.

Step 6:

Turn off the heat and let it cool for 5 minutes. Grab the blender, and blend the sauce mixture in batches. Return to the pot, taste, add grated parmesan to your liking and any seasonings you feel need to be there. Enjoy!

Velvety Marinara Sauce

Sweet and Spicy Cucumber Salad

Today’s recipe is a nice change of pace from your typical picnic salad. A cucumber salad is light, crispy, refreshing and can withstand sitting out on a warm day without getting “funky” like any mayo salad. This particular salad is slightly sweet and a has a nice warm after-bite.

Marlee’s dad, Bob, makes a fantastic cucumber salad where he uses a mandolin to get paper thin half moon slices, it’s so freakin’ good that we cannot share that recipe. So, we found one that was completely different.

Sweet and Spicy Cucumber Salad


Ingredients

  • 4 to 5 English Cucumbers (skin on)
  • 2 tsp kosher salt
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 3 tablespoon sugar
  • 1/2 teaspoon red chilli flakes
  • Red Onion (Half)

Step 1: 

Slice your cucumber into bite size pieces, we prefer half moon slices. Place the cucumbers in a colander and sprinkle them with salt. Mix thoroughly and place a plate on top of them or something heavy, like a can, to push the excess water out. Set aside for at least 40 minutes. Next, chop your onions.

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Step 2: 

In a saucepan, mix together the vinegar, water, sugar and red chili flakes. Bring mixture to a boil, and then lower the heat and reduce for 15 minutes. Remove from heat and add onions. Let the mixture cool to room temperature.

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Step 3: 

Rinse the cucumbers in cool water and let drain for a couple more minutes. Before mixing, lightly pat the cucumbers dry. Put in a bowl and mix with “dressing”. Refrigerate and then serve.

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad

Sweet and Spicy Cucumber Salad


Boozy Bolognese

One thing we really love to cook is Pasta Bolognese. We can’t tell you how many recipes we’ve tried, and even though we’ve made TONS of different versions, we still love finding, cooking, and fine-tuning them just the way we like it.

For this particular recipe, we made it for our close friend Sarah, who can’t eat dairy, or gluten, or basically air, but we still love her. We took out all the dairy and replaced it with wine (Ina approved). I mean, who doesn’t love a good red wine when having Italian? And don’t worry, all the alcohol cooks off, and it leaves this wonderful rich aroma. Trust me, I had some for lunch today, and just the smell had my mouthwatering!

Boozy Bolognese

Doesn’t that look good? Not bad for two amateur photographers! And remember as we continue posting, we continue learning and we will be adding photos with steps, as we make the food. But for now, please look at this deliciously scrumptious photo.


Boozy Bolognese 

  • 1lb ground beef (80/20 is best)
  • 1lb ground pork or sweet pork sausage
  • Olive Oil
  • 8oz carrots finely chopped
  • 8oz celery finely chopped
  • 16oz onions finely chopped
  • 2 to 3 tablespoons garlic
  • 1 bottle of red wine (Chianti is always good)
  • Two 28oz cans tomatoes (San Marzano are best)
  • 2 to 3 tablespoons tomato paste
  • 2 bay leaves
  • Salt
  • Pepper

Step 1:

Use about 1 to 2 tablespoons of olive oil and coat the bottom of a dutch oven or pot. Heat the oil over medium heat till the oil “dances”.

Step 2:

Sauté the onions over medium heat for two to three minutes or until onions are tender and almost translucent. (Variation: you can also add some chopped mushrooms to give it some extra “meatiness”.)

Step 3:

Add the meat and season liberally with salt and pepper. I use a potato masher to break up and evenly distribute the meat on the bottom.

Step 4:

While the meat is browning add the carrots. And stir everything together.

Step 5:

Continue to brown the meat until almost all the pink is gone. Add the celery and then garlic. Once garlic is fragrance, move to the next step.

Step 6:

Next add two cups of red wine, and turn the heat to low and let all the liquid cook off, stirring occasionally. The time varies depending on your oven.

Step 7:

One the liquid is cooked off, add the two cans of tomatoes and two more cups of wine and bring to a boil. Once the sauce starts to boil, lower the heat to low and add the bay leaves.

Step 8:

Let the sauce simmer on low, for three hours and remember to stir occasionally.

Step 9:

Cook a pound of pasta, until al dente and then mix some sauce on those noodles, and EAT IT. You’re welcome.


Well, there it is! Our first official recipe. And it’s not even from Pinterest, just one we made up on the spot! We hope you enjoy our first recipe, and keep a look out for many more to come!