About Savorra  Jamie DeCaria, Founder of Savorra, is on a quest to eat more real food Join me on my quest to eat more "real food"! I passionately believe in the health benefits of eating food made from fresh, "real" ingredients and I want to share this with others. I am not a gourmet chef, but I have learned a lot about cooking along the way. And the big secret is ... it's not that hard!
On this site you will find SIMPLE recipes for turning fresh ingredients into tasty meals, in less time than you might think.
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This is an adaptation of a risotto from my absolute favorite cookbook, The New Basics. This is the rare cookbook where nearly every recipe will have you saying, “oh my god, that is the best xyz I have ever tasted.” If you don’t have a copy, I highly recommend picking one up. It is so choice. Many of the recipes can be a bit more time intensive (better for weekends), but your patience will be rewarded.
This risotto is not too time consuming relative to some New Basics recipes, [Continue reading ...]
One of my favorite freezer friendly recipes is an Italian classic that comes to me from the Polish side of my husband’s half Italian family. Yup. My mother-in-law makes a delicious marinara sauce which was passed down via a family cookbook with very vague measurements. I have interpreted these “measurements” and my husband says the results are authentically Politalian.
This marinara is a bright, flavorful sauce with fresh basil and some tomato chunks to add a nice texture. Great with any pasta, perfect with meatballs, or if you’re feeling crazy: pour [Continue reading ...]
Welcome to the second installment of “Why I Heart my Freezer.” After discovering the time savings benefits of freezing, more recently I started using the freezer to save money; storing fresh herbs, other raw ingredients, and stock-making materials.
My favorite way to save money with the freezer is by freezing fresh herbs. I like to cook with fresh herbs because they’re so much tastier, but I found that I would use a tablespoon or two and then the rest would slowly turn into green mush in my refrigerator; making it an [Continue reading ...]
It was about one year ago when I heard: “Wait!” “Stop!” “What are you doing?!” I looked up, surprised by the chorus of shocked responses coming from my mother, father, stepmother, and stepfather. Apparently, they all had one more piece of wise parental advice to pass on to me: Don’t throw away your Thanksgiving turkey carcass. So I listened, unconvinced, but it was four against one so what could I do? I plopped the mangled turkey remains into a pot of water, simmered away for several hours, and stuck the [Continue reading ...]
Proper stuffing doesn’t have to be so boring and … stuffy. Add a little character with mushrooms, sausage, and pecans. C’mon, all the cool bread cubes are doing it …
Time from start to dinner: 1 hour 30 minutes (45 minutes active time)
Serves: 8-12
3 Tbsp olive oil
3 cups chopped celery
2 cups chopped onions
1 cup sliced brown mushrooms
1 pound bulk pork sausage
1 cup chopped pecans
6 cups stale bread cubes (cube bread and expose it to air overnight)
1 tsp salt
1 tsp dried thyme
1 tsp dried sage
2 cups chicken broth
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