Simple Marinara Sauce

There are some things that you really don't have to buy. Make a double or triple batch and freeze for further use.

1 Tbsp. basil garlic olive oil

1 large onion, diced

5 garlic cloves, minced

2 teaspoons Italian seasoning

2 (28 oz) cans diced tomatoes in juices

1 (28 oz) can crushed tomatoes

2 tbsp. chopped fresh basil

Saute the onions in olive oil until soft. Add the garlic and saute for another 1-2 minutes, making sure that the garlic doesn’t burn as it turns bitter. Add the Italian seasoning and cook for another minute.

Add the tomato products and basil. Let simmer for 1/2 hours.

When finished simmering, puree with immersion blender until smooth - if desired.

Great Pasta Budget Dinners

Enjoy some real delicious, fresh and absolutely affordable pasta meal ideas

Creamy Asparagus Linguine

Cut 1 pound trimmed asparagus into 1-inch pieces; saute with olive oil and minced garlic until just soft, 2 minutes. Add 1/2 cup cream and heat through. Toss with 1 pound cooked linguine, lemon zest, salt, and red pepper flakes. You can use brokolli instead of the asparagus

Baked Ravioli and Spinach

Toss together one 15-ounce bag frozen ravioli, 6-ounce fresh spinach, and one 24-ounce jar marinara in a 2-quart baking dish. Bake, covered, at 400 degrees F. until cooked through, 25 minutes. Top with grated mozzarella.

Tuna and Lemon Spaghetti

Gently toss 1 pound cooked spaghetti with 1 can tuna, some sliced red onion, lemon zest, a splash of lemon juice, olive oil and a bit of fresh dill. Season with salt and pepper.

Gemelli with Tomato, and Yellow Squash (pictured)

In a skillet, heat a little bit of olive oil and cook 2 diced yellow squash until just tender. Add 1 pint grape tomatoes and heat through. Toss everything with 1 pound cooked gemelli, salt, pepper, and Parmesan.

Fusilli with minced Meat, Avocado, and Black Olives

Dry fry 1/2 pound minced turkey or beef, season with Italian seasoning, making it a bit spicy if you want to. Toss 1 pound cooked Fusilli with 1/4 cup chopped black olives, half a diced avocado, 2 cups baby spinach or arugula, and the meat. Add some Italian vinaigrette.

Zucchini and Sage Penne

Saute a few sage leaves in 5 tablespoons butter and 1 tablespoon olive oil until crisp, about 4 minutes. Remove sage and cook 3 zucchini, sliced, until tender. Stir into 1 pound cooked penne with the sage, salt, and pepper.

Eggplant Marinara Rigatoni

Saute 4 cups diced eggplant in olive oil until tender, about 8 minutes. Stir in a little minced garlic, some chopped olives, and a 24-ounce jar marinara. Heat and serve with 1 pound cooked rigatoni and mozzarella.

Spicy Tomato TunaLinguine

Saute 1 finely chopped onion and some minced garlic in olive oil until soft. Add 2 cans Tuna, one 24-ounce jar marinara, and some red pepper flakes; simmer 15 minutes. Season with salt; toss with 1 pound cooked linguine and chopped parsley.

If you don't want to buy marinara sauce, you can make it yourself (see the recipe)

Toddler in the kitchen

I have two addorable toddlers who love to help momy in the kitchen. Because I want to keep them safe and support their growth as much as possible I started to read a little bit on the net what other people say. Surprisingly enough most say that toddlers cannot experience cooking lessons. Now, here is a stupid statement if I ever read one.

Obviously it depends on the type of toddler you have, but my kids love breaking eggs (ok, only my older one is allowed to do that one), use the whisk, spill er... pour water and what-have-you-not that I have prepared into a bowl or pot (rice, spices, beans, pasta etc.). Sure it is a mess, but then they love it and I know that in the long run it will make my life easier.

 

Oh, my older one (who is 2.5) has also been alowed to help scramble the eggs. He knows exactly what he needs to do. And he has prepared a chocolate cake with momys help. He was so proud - and so was I. This was last month and he stills talks about it! In kindergarden they also make some kind of dough which then is turned into sweet bread rolls - even the little one is doing that one. All the cooking is done under very strict supervision of course.

 

What other things do my kids enjoy? Here are a few things your todlers may enjoy doing when you work away in the kitchen:

1. Leave plastic containers, inexpensive pans, wooden spoons and all types of tools that they cannot break somewhere they can easily get to.  Toddlers will learn the kitchen isn't totally off limits to them and while you are cooking they can join in the fun with their own dishes. Of course, the mess will most probably be left for you to tidy up.
2. Buy or build a kitchen play set with dishes and play food. Collect cardboard food boxes and plastic containers. Get down and play cooking or grocery shopping with your toddler.
3. Help them learn about cooking by showing them the cooking process. Show them the bubbles (at a far distance) boiling in a saucepan or how a egg turns from see-through to white when frying.
4. Teach them kitchen safety early. Teach your toddlers what is hot and what not to touch in the kitchen. Be prepared to repeat it a million times. Your child will forgot or curiousity will take the lead....
5. Teach them new words while you are cooking, names of fruits and veggetables, items that you use.
6. Let them help you throw something into the bin, or load/unload the dishwasher. Ask them to bring you something from the freezer or cupboard. Yes, íf you do it it will be much, much quicker, but think about the long term effects.

But most importantly: Protect your toddler from the dangers in the kitchen. Cook on the back burner or at least make sure the handles to pots and pans are facing towards the back. Don't leave dangerous tools or liquids etc in your childs reach.

And of course, relax and have fun. And ask your child to help tidy up afterwards.... but don't be upset if they don't join in. That will come in time... hopefully.

Quick home made salsa

Home made salsa is not just cheaper, tastier and healthier than any store bought brand, but you can make it out of those tomatoes that would otherwise fill up the trash can and not your stomach.

1 medium sized onion
5 tomatoes
1 tsp chopped jalapenos peppers (out of a jar) - optional
olive oil - optional
salt

Peal and quarter the onion. Put into a blender and, using the pulse button, process until finely chopped. Add the tomatoes (halved or quartered) and again using the pulse mode process until you get the required consistency (I like it chunky). Add olive oil, if desired, and season with salt to taste.

If you like it spicy you can add the jalapenos. I personally don't, 'cause I use the left overs to make pasta sauce the next day.

Shopping for "sales items" at your in-house supermarket

Today we ran desperately low on food and since we couldn't settle on either pasta or rice, we decided to get pizza - a true "once in a year" occasion in our family. I walked to the pizzeria, which turned out not only to save me time, but also cash. As I had to wait 10 minutes I decided to walk around the block instead of sitting and waiting (getting some well needed exercise in too). Sure enough I went past a local mini market that had a good deal on nachos (yes, yes, I know, talk about impulse buying and junk food). I remembered that I had quite a lot of tomatoes left in the fridge which I have to use up latest by tomorrow, so I decided to have Nachos with self-made salsa as "desert" (the recipe is posted).

My hubby loved the idea and we had our "junk food" meal. The left-over salsa, as well as the rest of the unused tomatoes, will be turned into a tomato sauce tomorrow.

I also went through our fruits (or better the sorry amount that we still have) and made a yogurt based smoothie.

Doing what I did with my "sales" items, anyone can do. Rather than throwing away food, that always comes with this guilty feeling (at least for me), you can turn those items that are facing a bleak future of rotting away in some trash hill into nutritious meals or snacks. You just need a little bit of imagination and a few basic recipes that can be adapted to whatever you have on hand (and I will post loads of them as time goes by).

Fruit Cobbler

Have you ever been faced with a cake that you over baked? Or are you getting guests over and the only thing left are a tin off fruit or two and this cake that has seen better days but it is just a real shame to bin it.

Well, try this fruit cobbler. It is quick to make and so delicious that no one will be able tell that you have made it because you just had nothing else at home.

You will need:

• 1/2 cups sugar, adjust it to your taste
• 2 tablespoons flour
• 1 egg, beaten
• 1/4 cup oil
• 5 slices dry cake, cut into stripes. crusts removed and cut into strips
• Fruits to cover the bottom of the pan
• 1 1/2 teaspoons cinnamon (but that is optional)

Mix the first 4 ingredients together and set aside. Place the fruits in a buttered 20x20cm pan and top with cake strips. Pour sugar mixture over the crumble and and sprinkle with cinnamon if desired.
Bake in a medium hot oven (180°C) for about 35-45 minutes or until golden brown.

Ice cream or whipped cream on top make it even better.

Note: The reason why I can't give you an amount for the fruit is that I just fill it into the pan and that's it. It really depends what you use. Canned fruits work great, frozen fruits should be defrosted slightly. soft fresh fruits are good as well, however, if you use anything that is harder, like apples, you should precooked until softened for best results.
Also, if you don't have any cake but only bread (white, light, fruit...) use that instead. Just increase the amount of sugar to 1 cup and remove the crust.

Chewy Chocolate Chip Bar Cookies

Tired of having to drop batter into individual cookies? Try this recipe for a cookie that is baked as a brownie and then cut into cookies!!!

½ cup plus 2 tbs oil

1 ¼  cup sugar

1 large Egg plus 1 egg yolk

2 tsp Vanilla extract

2 c and 2 tbs flour

1/2 tsp Baking soda

1 package chocolate chips (any flavor desired)

1/2 cup unsweetened shredded coconut (optional)

1/2 cup pecans or walnuts (optional)

Dry fry nuts in a frying pan until light brown and aromatic. Transfer nuts to cutting board to cool; chop coarsely and set aside.

Do the same with the coconut.

Heat oven to 170C.  Prepare a 30 by 25 cm (or there off) baking pan; set aside.

In a large bowl, mix together oil and sugar until well combined. Mix in the rest of the wet ingredients. Sift in the flour and baking soda. Fold until just combined – do not over mix!! Fold in chocolate chips and nuts (if desired), and turn batter into prepared pan, smoothing top with spatula.

Bake until top is light golden brown, slightly firm to the touch, and edges start pulling away from sides of pan. This takes about 25 to 30 minutes. Cool to room temperature on wire rack before transferring to cutting board. Cut into bars and serve.

This will make about 36 4-by-5 cm cookie bars.

IMPORTANT: If you are using a glass or Pyrex pan, the oven heat needs to be 150C.