Simply Sneaky Spaghetti Sauce

Now that we are sneaking in the good stuff, I thought I'd try a new twist on spaghetti sauce, especially since I've tricked C into thinking that spaghetti squash is really just spaghetti. Yep, I'm deceiving my kid, but don't worry, we're packing money away in the therapy jar for later in life. Surely he will be ruined by this deception ;)

Start with whatever sauce you normally use. I like to make my own, but in a pinch, I go with an organic marinara that is sugar free. You will need:

• Sauce equal to 1.5 jars
• 2 zuchinni
• 1/2 lb. carrots
• 1/2 large green pepper
• 1/2 large yellow onion, not Vidalia
• 10 baby portabello mushrooms
• 2 cloves garlic
• Italian seasoning (or just blend your own oregano, basil, and pinch of parsely)
• EVOO (Extra Virgin Olive Oil, cold pressed)

Steam carrots to soften, but do not allow to become mushy (about 2 minutes in bowl in microwave with 4 Tbsp. water). The key is to finely chop all veggies- the Pampered Chef food chopped works very well. Chop carrots, green pepper, and onion. Saute in olive oil. While that is cooking, remove ends from zuchinni (leave peel on) and chop zuchinni and mushrooms. Add to pan and cook until onions are clear. Do not cook so much that your veggies go mushy.

Place sauce in crockpot on low, using about 1/3 c. water to rinse out the sauce jars and add to pot. Add 2 cloves pressed garlic and seasoning. Add veggies and stir. Let simmer on low, stirring every now and then. Serve over pasta or spaghetti squash. Use leftover sauce within 2-3 days or freeze.

PB&J "Sushi"

Have a little sophisticate on your hands? Our little guy thinks sushi is "cool" but there's no way he's eating raw fish. His new favorite for lunch is "sushi" that is just right for him.

• soft/white bread


• creamy peanut butter


• jelly

Trim crust from bread. Use small roller (or clean soup can) and roll out bread. Smooth on peanut butter and jelly. Roll lengthwise, seam side down. Slice horizontally. Enjoy!

Irish Soda Bread

It just wouldn't be St. Pat's around here without a traditional Irish meal of corned beef, cabbage, and Irish soda bread with Kerry Gold butter. This is best baked a day in advance, or the morning of, your meal.

• 4 c. white flour (can use whole wheat if you prefer- taste will be altered)
• 4 Tbsp. sugar
• 1 Tbsp. baking powder
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1/2 c. butter, softened
• 1 1/4 c. milk + 1/4 c. sour cream + 1 Tbsp. lemon juice (OR 1 c. buttermilk)- divided
• 1 egg
• 1/4 c. butter, melted
• Optional: raisins, cinnamon

If you are going to use raisins in this recipe, boil water, then add raisins until they plump. Cool, pat dry, dust with flour and cinnamon. Grease a large cookie sheet and preheat over to 375* F. Mix all dry ingredients, plus softened butter. Stir in buttermilk/homemade buttermilk and egg. Add raisins.

Turn out your dough on a floured surface and knead a little. Shape into a round loaf and place on prepared cookie sheet. Take the melted butter and combine with the 1/4 c. of remaining buttermilk. Coat the loaf with this and cut an "X" across the top of the loaf.

Bake approximately 45 minutes, until a toothpick inserted in the center removes cleanly. Once baked and removed, wrap in foil and keep wrapped until ready to serve with butter later or the next day.

Just a Note

I was hosting this blog on another site and decided to move, so while the recipes have been transferred, the comments and ability to self-designate as a "follower" did not. Thanks for visiting at this new location! Please update your bookmark/favorites.

Blood Orange Sorbet

Mmmm, spring is almost here! We recently enjoyed blood orange sorbet at Le Cellier in EPCOT, so when I found Tarocco Italian blood oranges at the market, I could not resist. The key is to start with ripe, juicy, flavorful fruit.

• 6 ripe seedless blood oranges


• 1/2 c. organic turbinado sugar

Peel oranges and pulse in blender. Place sugar (less or more to your taste) in heavy saucepan and use just enough orange juice to cover the sugar. Stir constantly over medium heat, until sugar is melted and absorbed. Removed from heat, stir in the remaining juice. Place in shallow container and freeze overnight. Optional: garnish with mint spring and/or candied peel. Yields 4 modest servings.

Toscana Soup

Ah, a winter soup that is easy to make and fairly cheap. We made a pot tonight and my only wish was that we had a light snowfall and roaring fire to go with it. Below is the recipe; if you give it a try, let me know how you enjoy it. We use mild sausage since we have a little one who also enjoys this recipe.

• 1 package of 5 large sausage links- mild or hot, but not sweet.


• 6 sliced of bacon, chopped


• 3/4 c. diced onion (about 1 large onion)


• 1 large or 2 small cloves of garlic, pressed or minced


• 32+ oz. chicken broth (low-sodium is fine)


• 2 potatoes, cubed


• 1/3 to 1/2 c. heavy whipping cream


• Approximately 2 c. washed and shredded kale, removed from center stems

Bake 5 sausages in 350 oven for 20 minutes, or until cooked through. While sausage is cooking, dice the bacon and onion, and cube your potatoes (no need to peel, unless you prefer). In large stockpot or dutch oven placed on medium heat, cook bacon about halfway, then add onion. Continue cooking until onion is clear and bacon is cooked thoroughly. Add garlic and cook another minute. Add chicken broth and potatoes and simmer about 15 minutes. By now, you should be ready to remove the sausage from the oven. Slice each link in half vertically, then slice horizontally into 1/2 inch slices. As you simmer the potatoes, if your stock cooks down too much, reduce heat and add in some more chicken broth. Once potatoes are cooked, add sausage, cream, and washed/shredded kale. Simmer on low another 5 minutes, then serve.

While we do not use kale much, it is quite nutritious, packed with calcium, vitamin K, magnesium and beta carotene; it’s also easy to find and cheap! The stems are quite thick and woody, so I simply pull the leaves from the center stem and hand tear into the soup. I never use a full head or bunch in the soup, so I shred the remaining leaves the next day and sautee with some olive oil and garlic.

Farmer's Quiche

Use your favorite crust and add this mixture:

• 4 eggs
• 3/4 c. milk
• 1/2 c. heavy whipping cream
• 1 onion
• 2 Tbsp. butter
• 1/2 pound of smoked/uncured cottage ham, diced
• 1/2 c. shredded swiss cheese
• 1/2 c. shredded cheddar cheese
• 2 Tbsp. dried chives, or 1 Tbsp. fresh
• Salt and pepper to taste
• Tomatoes

Pre-heat oven to 400 degrees. In pan over medium heat, sautee onions in butter until almost clear. Add chopped ham and sautee approximately three minutes. Remove pan from heat. In large bowl, whisk eggs, milk, cream, chives, and salt and pepper to your liking. Fold in onions and ham from the pan. Pour all into crust and top with sliced tomatoes. Bake 35-40 minutes; crust should be golden and flaky and filling cooked and set. Remove from heat, cool 5-10 minutes, then enjoy. This also makes nice leftovers for lunch the next day, served with a garden salad.