Marinara Sauce

I made that last tomato sauce last month, and this Marinara Sauce this last weekend.  JACKPOT.  I loved loved loved this recipe.  It was so so so so simple.  And the end result was just perfect.  I served it over four cheese ravioli and even four kids liked it!  I will definitely make this again and again.  I did make a couple changes to the recipe...

Marinara Sauce
2 1/4 cups

Combine in a large saucepan and bring to a simmer over medium-low heat:
2 pounds ripe tomatoes, peeled, seeded and coarsely chopped, or one 28-ounce can whole tomatoes, with their juice
1/3 cup olive oil
3 garlic cloves, halved
6 sprigs basil
6 sprigs parsley
Simmer, uncovered, crushing the tomatoes with the side of a spoon to break them up, until the sauce is thickened, about 10 minutes.  Pass through a food mill, and season with:
salt and black pepper

My version was even more simple.  I used one 28-ounce can of crushed tomatoes rather than whole tomatoes (based on my dislike of the chunkiness of the last tomato sauce) and I did not have/use a food mill.  With the crushed tomatoes, the food mill becomes totally unnecessary, however, you must at least pick out the sprigs of basil/parsley and the garlic cloves.  I cannot believe how much flavor this sauce had.  Simply fantastic.

But this sauce was EXACTLY what I was looking for.  I would absolutely at least double the recipe next time.  I need to figure out how to include meat for when hubby gets home, maybe sliced Italian sausage, or meatballs.

Try it.  You'll love it!

Peach Muffins

This is an all-time favorite of mine. It's a great basic recipe that can be adjusted to different fruits. I love that I can use frozen peaches, which means that I have all the ingredients on hand most of the time. These muffins are always a hit at playdates! However, my kids don't like them, of course. They're not particularly healthy, but they are good for a once in a while treat ;)  I would like to try to make them more healthy, but they are so YUM! that I'm hesitant to mess with a good thing!


Peach Muffins
12 muffins

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 cup chopped fresh or frozen peaches
1 cup chopped pecans

In a mixing bowl, cream butter and sugar. Add egg, sour cream and vanilla; mix well. Combine flour and baking powder; stir into creamed mixture just until moistened. Fold in peaches and pecans. Fill greased or paper-lined muffin cups three-fourths full. Bake at 400 degrees F for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to a wire rack. 

my notes:
*i use frozen peaches, but i make sure to thaw them first
*i've never made them with pecans, but i'm sure that would be awesome!
*i usually make mini muffins, which cook for about 15-16 minutes.  this recipe makes about 26 mini muffins.

Chicken Piccata Pasta Toss

WOW, I had totally forgotten about this meal :) If I remember correctly, I made it the night before the TSUNAMI of 2010 :) We had some friends over for dinner, so I was trying to make something that all four kids would eat, but that WASN'T macaroni and cheese, or chicken nuggets, or hot dogs. You get the picture. Anyway, I settled on this little recipe out of Rachael Ray's 30 Minute Meals 2 (hint: it did NOT take 30 mins!...although there was wine and plenty of conversation involved, so that could have contributed to the time lapse...)
I thought this was really great and easy. The ingredients are items that I usually have on hand also, so that will make it a go-to recipe for me! In the photo, there are no capers in the pasta...as I added them separately at the table in case anyone didn't care for them. I used to HATE capers, but love them, now. They added a great salty contrast to the tart lemon taste of the Piccata. I used whole grain pasta and skipped the chopped chive garnish.  I'm excited to try this once Kevin's home, he loves lemon and capers :).


Chicken Picatta Pasta Toss
makes 4 servings

1 pound penne rigate pasta, cooked al dente to package directions
2 tablespoons extra-virgin olive oil
1 & 1/4 pounds chicken tenders, cut into 1-inch pieces
salt and freshly ground black pepper, to taste
2 tablespoons butter
4 cloves garlic, chopped
2 medium shallots, chopped
2 tablespoons flour
1/2 cup white wine
juice of 1 lemon
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup chopped fresh flat-leaf parsley
chopped or snipped chives, for garnish

Heat a deep nonstick skillet over medium-high heat.  Add 1 tablespoon of olive oil and the chicken to the pan.  Season with salt and pepper, and brown until lightly golden all over, about 5 to 6 minutes.  Remove chicken from pan and set it in your serving dish while you complete the sauce.  Return the skillet to the heat, reduced to medium.  To the skillet, add another tablespoon olive oil, 1 tablespoon butter, the garlic and the shallots and saute, 3 minutes.  Stir in flour and cook 2 minutes.  Whisk in wine and reduce liquid, 1 minute.  Whisk lemon juice and broth into sauce.  Stir in capers and parsley.  When sauce comes to a bubble, add remaining tablespoon butter to give it a little shine.  Put chicken back in teh pan and heat through a minute or two.  Toss hot pasta with chicken and sauce.  Adjust salt and pepper to taste.  Top with fresh snipped chives and serve.

Chicken Noodle Soup

What happens when you procrastinate? You FORGET how you made the above soup :) I have a picture, though! LOL! I made this for the girls when they were sick during (the whole month of) February. They actually ate it! I wasn't sick, but still thought it was really good, and easy enough to make if I WERE sick. So, without writing anything down, I'll try to recreate this from memory...although I won't use amounts because I have NO idea. I'm actually pretty bummed that I didn't write this down (Mom, stop saying I told you so!  I can hear you all the way from here! Ha!). I've made a bunch of Chicken Noodle Soups through the years and for some reason, this one really hit the spot.

Chicken Noodle Soup

olive oil (once around the pan...ish)
onions, chopped
garlic, minced
carrots, diced
celery, diced
zucchini, diced
salt
pepper
ground thyme
water
chicken broth or boullion
boneless, skinless chicken breast, cooked and diced
whole grain thin spaghetti noodles

So basically, it went a little something like this!

Heat olive oil in a stock pot, add chopped veggies and spices and cook until soft-ish. Add water and broth/boullion to taste. Add chicken. Bring to a boil over high heat and add noodles. Reduce heat to medium and cook until noodles are tender. TADA!

Split Pea Soup with Rosemary

as a kid, i did not like peas.  i hated them.  i was not a picky eater, but peas were definitely on the "do not eat" list.  and split pea soup?  seriously?  no thank you.

and then something happened: i realized that really i just didn't like CANNED peas.  frozen peas are fabulous!  i love them!  and then something else happened: during a hormone-induced weird pregnancy craving...all i wanted was split pea soup.  i found this recipe.  i love it.  i've made it for my mom before and she liked it.  kaia used to like it before she was FOUR and was not so opinionated about FOODS BEING MIXED TOGETHER.  layla scarfed it down.

more water/chicken broth can be added to thin the soup to desired consistency.

Split Pea Soup with Rosemary
6 servings

6 slices bacon, cut into 1 inch pieces
1 small onion, chopped
1 leek, thinly sliced
1 large carrot, chopped
2 cloves garlic, minced
4 (10.5 ounce) cans chicken broth
1 1/2 cups green split peas
2 bay leaves
1 teaspoon chopped fresh rosemary

1. Place bacon in a large pot, and cook over medium heat until crisp. Stir in onion, leek, carrot, and garlic; cook until the vegetables are soft, about 8 minutes. Pour in chicken broth. Stir in split peas, bay leaves, and rosemary. Bring to a boil. Reduce heat to low; cover, and simmer until peas are cooked, about 1 hour, stirring occasionally.

my notes:
i usually only use 4 slices bacon because it's really rich with 6 and it seems unnecessary.
i don't buy fresh rosemary just for this and it's good with dried if i don't have fresh on hand.
leek can be replaced with celery if desired.


unfortunately, there is no way to make split pea soup look appetizing!

Garlic Oregano Chicken & Couscous

hi!  i'm finally back to planning regular meals and cooking.  when kevin's gone, it's way too easy to just throw something together for the girls and myself for dinner.  but, i enjoy cooking, so i'm back at it.  the most disconcerting is when i spend the time to plan the meal, go shopping for the meal and then cook the meal...and then the girls don't like it!  but, cooking is good for my soul and healthier for all of us.  so, i'm back!

tonight's dinner was super duper easy.  it's a recipe that i got from my mom a while ago, although i'm not sure where she got it.  mom?  it's crazy fast.  i got home from target at 5:20pm and dinner was on the table by 6pm.  and when i'm cooking and taking care of my girls by myself, fast and easy become indispensible.

Garlic Oregano Chicken & Couscous
makes 4 servings

4 boneless, skinless chicken breast halves
1 1/2 tsp. dried oregano leaves
2 T lemon juice
2 tsp. minced garlic
2 T & 1 tsp. olive oil
One package (5.8 ounces) NEAR EAST Roasted Garlic & Olive Oil Couscous Mix
1 large tomato, chopped
1 1/2 cups small broccoli florets

1. Pound chicken breasts between sheets of waxed paper or plastic wrap until 1/4 inch thick.  Place on a plate or in a large shallow casserole.
2. Season chicken to taste with salt and pepper.  Sprinkle with oregano, lemon juice and garlic.  Rub into chicken.
3. In large skillet, heat 2 T olive oil over medium heat.  Add chicken and cook 4-5 minutes each side, turning once, until no longer pink inside.
4. Meanwhile, in medium saucepan, bring 1 cup water, 1 tsp olive oil, contents of spice sack, tomato and broccoli to a boil.
5. Stir in couscous.  Remove from heat. Cover; let stand 5 minutes. Fluff lightly with fork.

my notes:
i use less chicken (1 breast for me and both girls was enough)
i don't pound the chicken, i cut the breasts in half horizontally to make cutlets
i use whole grain couscous
i use frozen broccoli

Chicken Carribean

tonight's meal was a repeat.  we love it and it is in my regular rotation.  super easy.  it comes from the Better Homes and Gardens Biggest Book of Grilling.

Chicken Carribean
makes 4 servings

4 skinless, boneless chicken breast halves (about 1 1/2 pounds total)
1/2 teaspoon Jamaican Jerk seasoning
1/2 cup purchased unsweetened coconut milk
1/4 cup orange juice
2 tablespoons snipped fresh basil
1 teaspoon finely shredded orange peel (optional)
2 cups hot cooked rice

1. Rub both sides of chicken with Jerk seasoning.  Grill chicken.
2. Meanwhile, for sauce, in a small saucepan combine coconut milk, orange juice and 1 tablespoon of the basil.  Bring to boiling; reduce heat.  Simmer, uncovered, about 5 minutes or until reduced to 1/2 cup.
3.  If desired, stir the orange peel into cooked rice.  Serve chicken and sauce over rice.  Sprinkle with the remaining 1 tablespoon of basil.

my notes:
double the sauce
drizzle chicken with olive oil and extra jerk seasoning before grilling
slice the chicken breasts after grilling and serve on top of the rice

Meatball and Macaroni Soup & Grilled 4 Cheese Sandwiches

first time making this duo out of Rachael Ray's 30-Minute Meals 2.  a major hit for all!  the kids loved it and so did me and mom.  i will definitely keep this in my regular rotation to make again.

Meatball and Macaroni Soup

makes 4 big servings

2 tablespoons extra-virgin olive oil

2 carrots, peeled and chopped

2 ribs celery, chopped

1 medium onion, chopped

2 bay leaves, fresh or dried

salt and freshly ground black pepper, to taste

1 pound ground beef, pork, and veal combined (i used 1/2 lb pork and 1/2 lb beef)

1 egg beaten

2 cloves garlic, minced

1/2 cup grated parmesan

1/2 cup plain bread crumbs

1/2 teaspoon ground nutmeg

6 cups chicken broth

2 cups water

1 1/2 cups dried pasta (ditalini or macaroni or broken fettuccini)

1 pound fresh spinach, coarsley chopped

In a deep pot over medium heat, add oil, chopped carrots, celery, onions and bay leaves.  Season with salt and pepper.  Cover pot and cook veggies, 5 or 6 minutes, stirring occasionally.

While the veggies cook, combine ground meats, egg, garlic, grated cheese, bread crumbs, salt, pepper, and nutmeg.

Add broth and water to the pot of veggies. Increase heat to high and bring soup to a boil, then reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot.  When you are done rolling the meat, add pasta to the soup and stir.  Cover and simmer soup, 10 minutes.  When pasta is tender, stir in chopped spinach in batches.  When spinach has wilted, the soup is done and ready to serve.  Adjust your seasonings, and serve with crusty bread or grilled 4 cheese sandwiches.

Grilled 4 Cheese Sandwiches

makes 4 sandwiches

2 tablespoons extra-virgin olive oil

3 tablespoons butter

1 clove garlic, cracked away from the skin

8 slices crusty Italian semolina bread

1 cup shredded provolone cheese (i used sliced provolone)

1 cup shredded mozzarella cheese

1/2 cup grated parmesan

1 cup shredded Asiago cheese (i did not use this)

In a small skillet over medium-low heat, combine oil, butter, and garlic, and cook gently for 2 or 3 minutes, then remove from heat.

Place a large nonstick skillet on the stove over medium-high heat.  Using a pastry brush, brush one side of 4 slices of bread with garlic and butter oil and place buttered side down in skillet.  Top each slice with equal amounts of the 4 cheeses, distributing them equally over the 4 slices.  Top each sandwich with another slice of bread, and brush top with garlic butter.  Flip the sandwiches a few times until cheeses are melted and gooey and bread is toasty and golden.  Cut sandwiches from corner to corner and serve.