My Marinara Sauce

Almost anything tastes better when made by scratch. I started experimenting with homemade marinara sauce when I got into freezer foods. Now the stuff out of the jar is bland and not worth my time (although I still have it in my food storage).
This stuff is so dang good, every time I make it, I scoop some into a little bowl for myself, sit down with some Italian bread and devour the whole thing.

And it freezes so well!

Marinara sauce
Ingredients:

• 2 cans whole or diced tomatoes
• 1 can tomato paste
• 1/2 to 1 c. water- depending on desired consistency
• 2 large carrots, finely diced
• 1 small onion, finely diced
• 3 cloves garlic, finely diced
• Olive oil
• Basil, 1 c. fresh, 2 tsp dried
• 1/2 tsp of each: Oregano, rosemary, parsley- more or less to taste
  
• Dash of sugar
  
• Salt & Pepper to taste

Cooking directions:
Combine canned tomatoes, tomato paste, basil, oregano, rosemary, and parsley in a blender. Chop to desired consistency. Set aside. Heat about 1 tablespoon olive oil in large sauce pan over medium-high heat. Add carrots, onion, and garlic and stir-fry until softened. Pour tomato sauce into sauce, stir and heat through. Add salt, pepper, and dash sugar. Add water small amounts at a time to desired consistency. Taste and add additional spices as desired.

Cool completely before freezing.

*Additional ingredients to add variety: red pepper flakes for spice, sausage, hamburger, meatballs, chopped spinach, 1/2 to 1 c. heavy cream.

Chicken and Rice Soup

I have tried a number of chicken and rice soups. This one has been our families favorite. Cumin, cilantro, and oregano give it a different flavor than a chicken broth based soup.

Its perfect with left over rice and relatively easy for a soup.

Enjoy!

Chicken and Rice Soup

Ingredients:

• 2 c. shredded or cubed chicken
• 1/2 to 1 c. rice, cooked, any kind (wild rice mix is great in this soup)
• 1 small onion, diced
• 2 stalks celery, chopped
• 3 carrots, chopped
• 1 c. cilantro, chopped
• 6-8 c. chicken broth
• 1 Tbsp cumin, more for taste
• 1 tsp salt
• 1 tsp black pepper
• 3 tsp oregano
• Dash Crushed red pepper, optional for spice

Cooking Directions:

Combine all ingredients in a large pot. Bring to boil then simmer on low for about 20 minutes.

Chicken Corn Chowder

I can't think of any other soup that brings more warmth on a rainy, cold day. I saw this on my calendar and got so giddy. Funny, I'm the one who plans the meals and I still got excited.

That's just how delicious this soup is.

Chicken Corn Chowder

Ingredients:

• 4 c. chicken broth
• 2 c. diced potatoes
• 1 c. diced carrots
• 1 c. diced celery
• 1 small onion, diced
• 2 c. cooked chicken, shredded
• 1 1/2 c. sweet white corn, (so much better with white)
• 4 Tbsp butter
• 1/3 c. flour
• 2 c. milk
• 2 c. shredded cheddar cheese, the sharper the better
• Pepper & garlic salt

Cooking Directions:

Boil broth and veggies in large pot until soft. While veggies are boiling, melt butter in sauce pan. Slowly mix in flour to make a paste. Slowly stir in milk, continue stirring until sauce thickens. Remove from heat and stir in cheese.

Once veggies have softened, add chicken, and dash salt and pepper. Cook 1-2 minutes. Add cheese sauce. Let simmer 5 minutes.

Great served with pieces of cooked bacon.

Chocolate Chip Cookies

Some cookies for a rainy day.

Chocolate chip cookies are such a delicate treat. Everyone has a favorite recipe or knows someone who makes them the best. I have tried a number of recipes and finally tweaked mine so it's just how I like it. I've been told they taste like Hot Chocolate, I'll take it as a compliment.

Thought I'd share my recipe in case any of you are still on the hunt for one you like (my hunt will likely never end).

Chocolate Chip Cookies
Ingredients:

• 1 c. butter flavored shortening (they never turn out for me if I use butter)
• 3/4 c. granulated sugar
• 3/4 c. packed brown sugar + 2 Tbsp (give or take)
  
• 2 eggs
• 1 1/4 tsp real vanilla
• 2 1/2 c. flour
• 1 tsp baking soda
• 1 tsp salt
• 1/4 tsp cinnamon
• Chocolate chips- lots!

Cooking Directions:
Cream shortening and sugars. Beat in one egg. Beat in second egg and vanilla. Mix dry ingredients then add. Stir in chocolate chips. Do not roll, use cookie scoop or spoon.

Bake 350 9 minutes, then check, or until light brown. I usually go about 10 minutes. Drop the cookie sheet of the counter and remove cookies to cooling rack.

Lasagna

My friend Angelica introduced me to Fennel. I love Fennel. It gives ground beef a sausage taste which makes lasagna taste better and a bit cheaper.
I love a lot of spinach in mine, I add almost a whole bag and the kiddos never even notice.

Lasagna
Ingredients:

• 12-15 no cook lasagna noodles
• 1 lb ground sausage, or ground beef
• 2 15 oz cans diced tomato
• 1 8 oz can tomato sauce
• 3 cloves garlic, minced
• 1 onion, diced
• 4 c. chopped spinach
• 16 oz cottage cheese
• 1 c. Parmesan cheese
• 3 c. mozzarella cheese
• Parsley, oregano, basil (fresh is best), fennel seeds (if using ground beef)
  

Cooking Directions:
Crush 1-2 tsp fennel seeds. Saute garlic and onion in a little oil for about 1 min. Add sausage or beef (add fennel seeds). Cook until no longer pink. Drain excess fat. Add diced tomatoes, tomato sauce, and dash oregano and basil. Simmer about 5 min.

In separate bowl, mix cottage cheese, Parmesan, and 1 tsp parsley.

In 9 x 13 pan, spread a little sauce on bottom. Lay noodles on top. Then layer with cottage cheese, chopped spinach, meat sauce, and mozzarella cheese. Lay another layer of noodles and repeat layers. End with a layer of noodles and top with a little meat sauce and mozzarella cheese. Bake covered at 350 for 25 min, uncover and bake an additional 5 min.

Mexican Bean Soup

Mexican Bean Soup (serves 4)

Ingredients:

• Canola oil
• 1 zucchini, diced
• 5 scallions, thinly sliced
• 3-4 c. chicken broth
• 1 15 1/2-ounce can pinto beans, drained & rinsed
• 1 1/2 c. frozen corn (I like white best)
• 3/4 c. salsa
• 1/2 c. chopped fresh cilantro
• juice of 1 lime
• 1/2 tsp chili powder or cumin

Cooking Directions:

Heat oil in large pan. Add zucchini and scallions, stirring cook until soft, about 3 min. Add broth, beans, corn, chili/cumin, lime, and salsa. Bring to boil. Reduce heat & simmer for about 3 min. Stir in cilantro.