Tomato sauce

1 small onion, chopped

1 garlic clove, crushed

1 T olive oil

7 oz can chopped tomatoes

2 t tomato paste

1/2 t sugar

1/2 t dried oregano

1 bay leaf

Salt and pepper

1.Fry the onion and the garlic slowly in the oil for five minutes until softened but not browned.

2. Add the tomatoes, tomato paste, sugar, oregano, Bay leaf and seasoning stir well.

3. Bring to a boil then cover and simmer gently for 20 minutes. Stir occasionally, until the sauce thickens.

4. Remove the bay leaf and adjust the  seasoning to taste. Let this cool completely before refrigerating . This sauce keep well,  in a screwtop jar in the refrigerator up to a week.

If you want a spicy sauce, just add a chopped fresh  red chili when frying the onions.

Bechamel Sauce

Bechamel is a white sauce. Considered to be the mother of French Cuisine. This takes a different twist, other than the butter, flour and milk. If you are new to making sauces and you try this sauce you will become a pro in no time. There are so many variations to a white sauce and this is one of them!!

1 1/4 cups milk
2 bay leaves
3 cloves
1 small onion
1/4 cup butter plus extra for greasing
6 T flour (all purpose)
1/4 cup light cream
large pinch grated nutmeg
salt and pepper

1. Pour the milk into a small sauce pan and add the bay leaves. Press the cloves into the onion, add to the pan and bring the milk to a boil. Remove from the heat immediately and set aside to cool. Do not take out the onion or bay leaves.

2. Strain the milk into a pitcher and rinse the saucepan. Melt the butter in the sauce pan and stir in the flour, whisk it well  to avoid lumps. Gradually pour in the milk, stirring constantly. Cook the sauce for 3 minutes, then pour in the cream and bring to a boil. Remove from the heat and season with the nutmeg, salt and pepper.

Balsamic Butter Sauce for meat/fish/vegetables

Looking for a sauce to have with salmon this afternoon, I came across this one. I'm not a salmon lover

but its in my spartan plan, so I thought a sauce would help. It really is great, but who doesn't love butter. I just might put salmon in my meal plan more often since this is a simple and a great sauce.

I would imagine its heaven on potatoes! 

1/4 cup balsamic vinegar

2 clove's garlic,  minced

1/2 cup butter

In a small saucepan, over medium heat, simmer the vinegar and the garlic.

Simmer until reduced to a thick syrup, about 5 minutes. Set aside while the rest of

the meal is prepared.

When ready to serve the sauce, re-warm over medium low-heat. Cut a stick of butter

into 6-8 pieces and add to the balsamic reduction one piece at a time. Whisk until all

the butter is incorporated and the sauce is smooth again. 

Season with salt and pepper if desired.

Drizzle over mashed potatoes, fish and vegetables.

Really Yummy Ricotta Gnocchi

Life has been busy! I decided to slow it down a bit and make some homemade gnocchi. Recently Kristina; my 13 year old attended a birthday party at an Italian restaurant where they made gnocchi and learned some cooking techniques. Pasta has been on my brain since then and I've made gnocchi a few times now. I have made both potato and ricotta gnocchi but like the ricotta one better-I think it makes a lighter pasta.  Both the girls were in the kitchen with me so we made this a group project. I remember every Christmas making ravoli with my Mom and sisters. Hopefully this will be a new tradition for us.  I fooled around with a few different recipes and came up with this one. Also, you can use a fork to make the grooves but if you are going to make this recipe a staple, then a small investment in a gnocchi board (less than $10) is worth it. Who couldn't use a new kitchen tool right?
The recipe is really easy so give it a try-it's worth the time!

2 cups whole-milk ricotta (1 pound) (drain if necessary)
2 large eggs, lightly beaten

1 cup grated Romano or Parmesan cheese 

1/4 teaspoon grated nutmeg

1/2 teaspoon garlic powder

2 cups all-purpose flour

Additional flour for rolling

Add enough flour til it's not sticky

Roll "snakes"

Cut into 1 inch pieces...

Press and roll on a a fork...

...or a gnocchi board

Line up one a lined baking sheet to dry a bit or freeze

Mix the ricotta eggs and cheese in a large bowl, add the remaining ingredients. You may need to add more flour because you don't want the dough to be sticky.  Take a couple of tablespoons of dough and roll into a "snake" on a floured counter.  The key here is to make sure the dough isn't sticky. Cut in 1 inch pieces and now the fun begins; either take a fork or flour a gnocchi board and "roll" the dough pressing against the groves. It might take a while but stay with it.  Place the finished gnocchi on a parchment lined tray and let dry for a bit (you can also freeze these for a later use) before cooking.
Bring a stockpot full of salted water to a boil. Carefully drop the gnocchi in the pot (they will sink) stir gently with a wood spoon and cook until they float about 5 minutes (if you are cooking them frozen then add a few more minutes). Drain and serve with your favorite sauce. I used a great vodka sauce that we posted previously. The bonus was that I used the tomatoes and paste I canned from my garden-the sauce was yummalicious with the gnocchi. Serve with additional grated cheese.

***Use this recipe and add 1 cup cooked sweet potaoes and increase the flour to 3 cups. The gnocchi turn out beautiful.  

The Easiest No Cook Pasta Sauce

This recipe is a take on my sister Chris' recipe that she gave me years ago. The piece of paper that I wrote it on is well worn & dotted with many olive oil stains on it. I have made this sauce so many times especially when I don't want to heat up the kitchen too much. All you need to do is cook the pasta, which makes for a nearly "no cook" but hearty dinner during the summer.  Add a green salad, serve some crusty bread with olive oil & cheese and a bottle of Pinot Grigio and you have it covered.  I also like to bring this dish for a pot luck or barbeque too. Everyone loves it and is so surprised when I say the sauce is no cook!

The Perfect No Cook Pasta Sauce

1 28oz. can Italian style tomatoes with juice (I use San Marzano)

1 T. dried basil

3 T. fresh basil torn

2 cloves garlic minced

½ t. sugar

¾ t. salt

¼ t. black pepper

4T. olive oil (the best you have)

¼ t. red pepper flakes

4T. freshly grated parmesan or romano cheese

½ lb. cooked pasta (reserve about 2c. pasta water. I have used all different kinds from bowtie to angel hair)

A few things……….

This is a simple no cook pasta sauce that can be easily multiplied to fit the pasta proportions. The dried basil adds the flavor & the torn adds the color. The original recipe calls for ½t. red pepper flakes but if they are a hot batch it might be too spicy (never for me) for your liking so taste & re-adjust.

First, take the tomatoes and process or knife cut the way you like them either chopped, diced or minced. I like it a little chunkier.

No kidding, all you do is mix all the ingredients together (except for the pasta & water) and let it sit on your counter for a couple of hours to marinate.  Cook the pasta and toss all together, sprinkle with additional cheese & torn fresh basil. If you see that the pasta is absorbing the sauce too much then add the reserved pasta water a bit at a time until it is "sauced" the way you like it. Sprinkle with additional cheese if desired.

****I have also sautéed red onions just till they are limp and chopped Kalamata olives and sprinkled with feta for a Greek version!

My Famous Roasted Tomatillo Salsa

I need to do "something" with this recipe or that's what I've been told by many but mostly by my husband Jeff. He doesn't want me to post this recipe but it is so good that I am sharing it-but be aware if you try to do "something" with this- I will fight you! The "something" is jar it and sell it!  It's my 15 minutes of fame. I've posted before that I collect recipes and have hundreds of cookbooks. Well I also love to read the Food Section of the Chicago Tribune. Years ago the Trib had a call out for what to do with tomatillos- you know the vegetable that looks like a green tomato and is used for salsa verde. I sent an email with this recipe to the Food Editor and heard nothing for months. One day in June, my girlfriend Denise texts me and tells me that I am published! Wow the Trib people tested it & it was good enough to use, so that's it, I am famous-well not really, but I had to share the story as this is a blog right? Seriously about this recipe; it's a great accompaniment to chicken, seafood, pork, beef  or just with chips!

2 lbs. tomatillos washed & husks removed
2-3 jalepeno peppers
1 poblano pepper
1 large onion peeled & chopped in large chunks
5 large garlic cloves
2 limes split & quartered
1 T. sugar
1 bunch of cilantro
3 green onions
olive oil
kosher salt
fresh ground pepper

Put the tomatillos, peppers, onion, garlic & limes in a roasting pan. Sprinkle with olive oil about 3T.
Roast at 500 oven or place on a grill and cook until tomatillos and peppers are charred & onions look carmelized. Let cool and discard stems of peppers & tomatillos and squeeze the lime & also discard. Place everything in the pan into a food processor and pulse a few times then add cilantro, green onions, salt & pepper until processed. I like it chunky and not smooth so it has some texture & you can see the different colors. Taste & adjust seasonings. Can be served warm or cold. Chill remaining in the fridge if there's any left!

Gorgonzola Sauce - Chicken, shrimp or vegetables!!

4 oz Gorgonzola cheese (rind trimmed off)
1 cup mayonnaise
1 cup sour cream
1/4 cup minced onion
1/2 t black pepper
course salt, if necessary

Push the cheese through a strainer or sieve into a mixing bowl. Stir in the mayonnaise, sour cream, onion and pepper. You probably won't need salt (as this is a very salty cheese), but add if necessary. You can make this sauce up to 4 hours in advance.

Fish Veloute - Veloute is classic French sauce

To make Fish Veloute

2 T butter

2 T flour

1 cup fish stock or clam juice

Salt and pepper to taste.

Melt the butter in a small saucepan. Stir in the flour and cook 2-3 minutes, stirring constantly until the mixture is a pale straw color.

Whisk in the stock and bring to a boil. Simmer 1-2 minutes, stirring constantly, until thickened. Season with salt and pepper.

Hollandaise sauce - This is great on everything from Asparagus to White fish.

To make the Hollandaise sauce - this easy to make sauce can be used for  everything from asparagus to grilled fish. The blender makes it very easy to prepare.

2 egg yokes

2 t lemon juice

pinch of salt and pepper

8 T melted butter

Place the yokes, lemon juice, salt and pepper in a blender.

Vodka sauce - Also from "For the Love of the Dish Day"

1 1/2 lbs fresh pasta
2 T butter
6 shallots
4 cloves of minced garlic
1 t red pepper flakes
6 - 14 oz cans of diced tomatoes
1 1/4 cups heavy cream
1 1/2 cups of your favorite vodka
1 1/2 cups grated parmesan cheese
1/2 cup torn fresh basil


Cook the shallots in the butter until softened about 3 minutes. Add the garlic, red pepper flakes and cook 30 seconds. Remove from the heat and add the vodka, tomato's and salt to taste.

Simmer, stirring for 7 minutes. Add the cream and simmer until thick, about 3 minutes. Add parmesan and basil. Salt and pepper to taste.

Add pasta and toss. If your pasta is too thick, just add a little of the pasta water to loosen.

Serves 8

Alfredo Sauce, from "For the Love of the Dish day!"

1 1/2 lbs fresh pasta
3 T buter
3 Shallots finely chopped
3 cups heavy cream
3 egg yokes
1 cup grated Pecorino Cheese
1 T chopped fresh basil
1 lemon for zest!


Melt the butter in a pan until it stops foaming, then add the shallots. Cook 3-4 minutes until softened.

In a separate bowl whip the cream and egg yokes until blended. Add this to the pan with the shallots and blend. Add the cheese and heat 1-2 minutes until melted.

Add your pasta to the pan and toss. Add salt, pepper and basil. If your pasta dish is too thick, just add a little of the pasta water to thin. Serve immediately.

Zest a little lemon on top and/or additional pecorino if desired.

Serves 8