The beef round steak strips were marinated in soy sauce, cooking white wine, garlic powder, fresh ginger, sugar and olive oil for several hours. Hubby helped skewed the beef strips on the kabobs alternating with mushrooms and gold pineapple. They cooked quickly on the grill and I served them over rice with chopped chives.
News from my garden:
I have 2 strawberries that are close to being ripe, the raspberries are fruiting, the mints and bee balms are growing like weeds in your favorite garden bed, my tomato and bell pepper starts are eager to come outside, the irises are blooming(soon to be taken to a plant swap), transplanted carrots, mixed salad greens and peas to the garden boxes and we started prepping the side of the house for some tomatoes. Whew, it’s time for a break 🙂
I think that there is nothing quite like organic tomatoes but many of the organic pasta sauces at the store are expensive and the regular ones have preservatives and other things that I don’t want on my pasta. My solution is to make my own in the crock pot. This chunky, flavorful, mild sauce is crowd pleasing and is easy to double for freezing. If you want you can leave out the turkey and substitute mushrooms for a vegetarian version.
Homemade turkey marinara(GF & DF):
1 1/2 pound ground turkey
2 cans(6oz) of tomato paste
1 can(15 oz) of diced tomatoes
1 can(15 oz) of tomato sauce
1/4 cup of white wine
1 large sweet onion chopped
1 tablespoon of garlic powder
1 teaspoon each marjoram, oregano and rosemary
1/2 cup chopped fresh basil
1 tablespoon sugar
Salt to taste
Optional: 1/2 cup of olive oil
1. Add 1 tablespoon of olive oil and brown turkey in a skillet breaking up the turkey into small pieces.
2. Combine all of the ingredients except for the fresh basil, sugar, salt and olive oil in a slow cooker. Cook on low for 4-6 hours.
3. Stir in the basil and sugar, add salt if needed and olive oil if desired.