I make loads of this and keep in frozen at almost all times. My kids love it, even Miss Picky. They have no idea what's in it. It's just spaghetti sauce. (Award Mom Points here.)
We eat in on Pasta, Spaghetti Squash, Pizza, as a dip for a fresh loaf of crusty bread, dip for Calzones, etc. etc. etc......Love it!
This month, I'm providing while wheat rotini noodles. You can serve it simply with the sauce and pasta. If you'd like to try something different, line a baking dish with foil and spray heavily with cooking spray. Mix slightly undercooked pasta and sauce together and place in baking dish. Top with your choice of cheese and bake at 400 for 15-20 minutes.
Veggie Marinara
1/2 cup olive oil
2-3 onions -- chopped
4 garlic gloves -- chopped
3-4 celery stalks including leafy tops -- chopped
1/2 of large bag of frozen spinach -- drained, or large bunch of fresh spinach
--washed and roughly chopped
(optional -- Kale - roughly chopped, Broccoli Rabe -- roughly chopped, Eggplant - cooked and roughly chopped, Red Pepper -- chopped finely (can add a little spice - go easy)
1/2 tsp salt
1/2 tsp pepper
4 bay leaves
2 - 32 ounce canned crushed tomatoes
1 bunch fresh parsley
fresh basil - to taste (optional)
Heat oil in large pot. Add onions and garlic and saute' until soft, about 10 minutes. Add the celery, carrots, and 1/2 of the salt and pepper and cook until the veggies are soft. Add the tomatoes and bay leaves and simmer on low heat uncovered. for 60-90 minutes. It's done when the sauce has thickened. Remove bay leaves. Add spinach and simmer for 2-3 minutes more. Remove from heat and blend using an immersion blender. (This is optional -- it really hides the veggies. You can leave it chunky if you'd like.) Add fresh parsley and basil and simmer for 3-5 minute more. Serve any way you like red sauce.
Freezer directions: Cool to room temperature and freeze in large freezer bag. To prepare, defrost in fridge overnight. Boil pasta according to directions. Warm sauce in saucepan or microwave. Top pasta with sauce. Add cheese if desired. Serve warm.
Thursday, October 21, 2010
Salmon with Rosemary and Lemon in Foil
This is one of our favorite ways to eat Salmon...and we eat Salmon A LOT.....It's an Emeril recipe I found on foodtv.com. I make this recipe whenever I'm trying to convert non-fish eaters. It's has about a 90% conversion success rate!
* 1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground white pepper
* 1 teaspoon coarsely chopped fresh rosemary leaves
* 1 lemon, very thinly sliced
* 1/2 small red onion, thinly sliced
* 8 cloves garlic, thinly sliced
* 1/4 cup extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F.
Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
Freezer directions: Make just as directed but double wrap in foil before placing in freezer. Let defrost in refrigerator. Takes at least 24-36 hours if the Salmon is thick. Place on baking sheet and cook as directed.
I like to serve this with a green salad or some saute'd sugar snap peas.
* 1 whole side salmon, scaled, with skin, pin bones removed (2 1/2 to 3 pounds)
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground white pepper
* 1 teaspoon coarsely chopped fresh rosemary leaves
* 1 lemon, very thinly sliced
* 1/2 small red onion, thinly sliced
* 8 cloves garlic, thinly sliced
* 1/4 cup extra-virgin olive oil
Directions
Preheat the oven to 425 degrees F.
Rinse salmon fillet under cold running water and pat dry. Cut a piece of foil long and wide enough to encase the salmon when folded over the center and folded up on the ends. Position the foil on a large baking sheet and place the salmon in the center of the foil, skin side down. Sprinkle the salmon with the salt, pepper, and rosemary. Place the lemon slices over the fish fillet along with the sliced onion and garlic slivers. Drizzle the fillet evenly with the olive oil and fold the edges of the foil up over the salmon and crimp to seal. Fold the edges together on both ends to create an airtight package.
Bake the salmon for 15 minutes, or until just cooked through but still moist. Serve immediately, using a large metal spatula to portion fish. Serve some of the accumulated juices spooned over the fish.
Freezer directions: Make just as directed but double wrap in foil before placing in freezer. Let defrost in refrigerator. Takes at least 24-36 hours if the Salmon is thick. Place on baking sheet and cook as directed.
I like to serve this with a green salad or some saute'd sugar snap peas.
Thursday, October 7, 2010
Corn Chowder
Remember when you were a kid and mom or grandma served mashed potatoes with white cream gravy and corn for dinner? Did you ever mix the corn and potatoes and gravy together? Come on....you know you did. I lived for to it. My mom served this almost every Sunday, usual with Roast Beef or Corn-Flake-Encrusted Chicken. As soon as "Amen" was said, I would carefully start mixing the corn into the gravy, and then into the potatoes. Slowly, methodically...aiming for just the right ratio. Mmmmmmm....Pardon me while I wipe the drool off of my chin and the tear from my eye.
This is my grown up version. I have no idea where I first found the recipe. I think I tore it from a magazine or newspaper. I've tweaked it and changed it a bit over the years and have ended up with this. It tastes so much like that cream gravy-potato-corn combo of my youth, with the grown up zing of the basil and a little tomato to brighten in all. It's also nice, light, and healthy since it's made with skim milk and thickened with the potato.
Corn Chowder
6 ears Fresh Sweet Corn (Note: You could also use 3 cups of frozen kernal corn)
6 cups chicken or vegetable broth (I like to mix half and half)
2 cloves garlic, peeled and bruised
1-2 russet potato, peeled and cut into 1/2 inch dice
2 cups skim milk
salt and pepper to taste
1/4 pound bacon, cut into 1/3 inch dice
1 medium sized onion, cut into 1/4 inch dice
4 medium sized ripe tomatoes (I like to use roma tomatoes)
1/4 cup slivered fresh basil
Cut the corn from the cob and set aside. Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the corn. Simmer until potatoes are tender, about 10 minutes. Using a blender or immersion blender (One of my favorite kitchen items!!) blend until smooth (or leave a little chunky, your call.) Return to the pan, stir in the milk, salt and pepper and set aside. (Not over heat.)
In a saute pan, cook the bacon over low heat until the fat renders, about 6-8 minutes. Add onion and cook until soft, about 10 minutes. Add the reserved soup mixture and remaining corn and simmer for 8 minutes. Remove from heat, stir in the tomatoes and basil. Stir and let sit for 3-5 minutes. Serve with more fresh basil sprinkled on top. Serve with a nice crusty load of sourdough bread.
Serves: 6-8
Freezer Instructions: Prepare as above. Let cool then freeze in large freezer bag or other container. Let defrost in refrigerator overnight. Warm over medium-low heat, stirring frequently to prevent the milk for curdling or scalding. Serve with sourdough bread (or in a sourdough bread bowl) with thinly sliced fresh basil sprinkled on top.
Note: Check the salt and pepper and adjust to taste while reheating. I have found that the seasoning level seems to change with freezing for this recipe, usually getting stronger. I wonder if it's the potatoes/potato starch?? I don't overly season prior to freezing then add more salt/pepper afterwards.
Another Note: You can absolutely substitute soy milk for the milk. I use the original. Don't use the vanilla (did this accidentally once -- not good at all.)
This is my grown up version. I have no idea where I first found the recipe. I think I tore it from a magazine or newspaper. I've tweaked it and changed it a bit over the years and have ended up with this. It tastes so much like that cream gravy-potato-corn combo of my youth, with the grown up zing of the basil and a little tomato to brighten in all. It's also nice, light, and healthy since it's made with skim milk and thickened with the potato.
Corn Chowder
6 ears Fresh Sweet Corn (Note: You could also use 3 cups of frozen kernal corn)
6 cups chicken or vegetable broth (I like to mix half and half)
2 cloves garlic, peeled and bruised
1-2 russet potato, peeled and cut into 1/2 inch dice
2 cups skim milk
salt and pepper to taste
1/4 pound bacon, cut into 1/3 inch dice
1 medium sized onion, cut into 1/4 inch dice
4 medium sized ripe tomatoes (I like to use roma tomatoes)
1/4 cup slivered fresh basil
Cut the corn from the cob and set aside. Simmer cobs, broth, and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the corn. Simmer until potatoes are tender, about 10 minutes. Using a blender or immersion blender (One of my favorite kitchen items!!) blend until smooth (or leave a little chunky, your call.) Return to the pan, stir in the milk, salt and pepper and set aside. (Not over heat.)
In a saute pan, cook the bacon over low heat until the fat renders, about 6-8 minutes. Add onion and cook until soft, about 10 minutes. Add the reserved soup mixture and remaining corn and simmer for 8 minutes. Remove from heat, stir in the tomatoes and basil. Stir and let sit for 3-5 minutes. Serve with more fresh basil sprinkled on top. Serve with a nice crusty load of sourdough bread.
Serves: 6-8
Freezer Instructions: Prepare as above. Let cool then freeze in large freezer bag or other container. Let defrost in refrigerator overnight. Warm over medium-low heat, stirring frequently to prevent the milk for curdling or scalding. Serve with sourdough bread (or in a sourdough bread bowl) with thinly sliced fresh basil sprinkled on top.
Note: Check the salt and pepper and adjust to taste while reheating. I have found that the seasoning level seems to change with freezing for this recipe, usually getting stronger. I wonder if it's the potatoes/potato starch?? I don't overly season prior to freezing then add more salt/pepper afterwards.
Another Note: You can absolutely substitute soy milk for the milk. I use the original. Don't use the vanilla (did this accidentally once -- not good at all.)
Thursday, September 9, 2010
Dill Chicken and Basmati Rice
4 chicken breast
2 T. butter
1/2 C. onion, chopped
2 C. chicken broth
1 T. lemon juice
1 C. uncooked rice
2 t. dill
Melt butter and brown chicken in a large frying pan. Remove chicken from pan and allow to rest.
In same pan, cook onion until tender.
Add broth, lemon juice (in the freezer meal they are already together), and rice. Heat to boiling, stirring occasionally.
Return chicken to pan, lower heat, and cover. Simmer 15-20 minutes or until rice is cooked.
Sprinkle with dill.
2 T. butter
1/2 C. onion, chopped
2 C. chicken broth
1 T. lemon juice
1 C. uncooked rice
2 t. dill
Melt butter and brown chicken in a large frying pan. Remove chicken from pan and allow to rest.
In same pan, cook onion until tender.
Add broth, lemon juice (in the freezer meal they are already together), and rice. Heat to boiling, stirring occasionally.
Return chicken to pan, lower heat, and cover. Simmer 15-20 minutes or until rice is cooked.
Sprinkle with dill.
Pesto and Spinach Bake
This recipe is off my other blog and named baked ziti. I changed the name so you know a little bit more about what to expect. We had this for dinner the other night and I swear, we still have enough for 2 more full dinners. This is for all you left over lovers out there!
Ingredients:
Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.
Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.
For the freezer meal, allow to thaw.
Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)
Ingredients:
Salt
1 pound ziti
1 medium onion, chopped
3 cloves garlic, chopped
1 (28-ounce) can diced tomatoes
6 ounces pesto
15 ounces ricotta cheese
1 (9-ounce) package washed spinach
Butter, for baking dish
2 cups shredded mozzarella, plus more for topping
1 1/2 cups grated Parmesan, plus more for topping
DirectionsPreheat oven to 375 degrees F.Bring a large pot of salted water to a boil over high heat. Add ziti and cook until al dente. Drain in a colander.
In a large skillet over medium heat, saute onion and garlic. Add the can of diced tomatoes and pesto and let simmer for 10 minutes.
Add the ricotta cheese, spinach, Parmesan and mozzarella to a large bowl, and stir to combine.
Butter a 4-quart baking dish, add the cooked pasta, then tomato mixture and cheese mixture.
Top with a sprinkling of mozzarella and Parmesan.Bake until completely heated through and golden and crisp on top, about 20 minutes.
For the freezer meal, allow to thaw.
Bake until completely heated through and golden and crisp on top, about 20 minutes. (Mine took more like 50-60 minutes...I guess you could up the temp.)
Monday, September 6, 2010
Tortellini Soup
I had tortellini soup at a restaurant a couple of years ago and it was sooooo good. Seriously good. I came home and searched for recipes, but didn't find anything that was awesome in totality. Therefore, I created this on. The kids love it. Ever Miss I-don't-eat-anything loves it. I made it last week and they all declared it "Soup of of the Year" so Yeah! for me. Leftovers are eaten cold out of the fridge.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Now that I've gotten your hopes up.....don't be disappointed.....
Shelly's Tortellini Soup
4 boneless, skinless chicken breasts, each cut in half
6 cups low sodium chicken broth (I've also used vegetable stock-yum!)
2 cups water
2-3 carrots, sliced into thin rounds
1/2 - 1 bunch swiss chard, cut crosswise into 1 inch strips
8-10 ounce package or tortellini -- I like Cheese or Spinach/Cheese
3/4 - 1 tsp kosher salt
3/4 -1 tsp black pepper
3/4 tsp fresh Rosemary, chopped
3/4 tsp fresh chopped Basil or 1/2 tsp dried basil
1/4 cup (about 1 ounce) finely grated Parmesan cheese (the good stuff -- NOT the can)
Add broth and water to large pot. Bring to boil and add chicken. Reduce to barely a simmer (rare bubbles coming up -- you're basically poaching the chicken). Cook until chicken is cooked through - about 20-30 minutes depending on size and thickness. Skim off any foam. Remove chicken to plate and cool. Shred the meat or chop into small pieces. Strain the broth with a fine strainer or through a clean dish towel to remove impurities. Return broth to pot and bring to boil. Add carrots, chard, tortellini, and spices. Simmer according to tortellini's package directions, usually 3-5 minutes. Add the chicken and heat 3-4 minutes. Ladle into bowls and top with finely grated Parmesan.
Freezer directions: Just rewarm on medium high heat then serve with finely grated Parmesan cheese. When frozen, Parmesan can become more crumbly, so you may have to grate a little more slowly.
Serving Suggestions: Complete meal -- consider serving with garlic bread, foccacia, or rustic bread.
Cioppino Style Salmon
I pulled this recipe out of a Cooking Light magazine years ago. I think it was at the OBGyn's office (sorry Dr. Romberg). It's quick and easy to make, really light, but feel heartier due to the tomato based sauce. I've served it as is or added extra tomatoes to make more sauce and served it over orzo or rice. I usually serve it with a salad, sauteed sugar snap peas, or just some foccacia or rustic bread.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
Cioppino Style Salmon
6 Salmon Fillets (meal includes all natural, wild caught, Alaskan salmon!!!)
2 Tbsp olive oil
2 cloves fresh garlic, sliced
1 cup chopped onion -- I have used either all white, or a mix of white and red
2 cups chopped fresh tomatoes or 1 28 ounce can diced tomatoes
1/2 cup roughly chopped parsley
1/2 tsp crushed red pepper (for the meal this month, I used just a pinch - maybe 1/8 tsp -- add more if you family likes heat)
1 cup clam juice
Preheat large skillet, add olive oil and swirl to coat pan.
Add garlic and onion and cook for about 2 minutes until slightly brown.
Add remaining ingredients, except salmon, and simmer on low for 5 minutes.
Place salmon fillets on top of tomato mixture, skin side down, and cover with lid.
Cook for 6 minutes or until salmon if cooked through to the center.
Freezer Directions: Thaw in fridge overnight. Follow directions as above.
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