Carrot Cake (or Muffins) & Cream Cheese Icing

You will need:
3 cups grated carrots
2 cups flour (I use half whole wheat, half white)
1 1/2 cups white sugar
4 eggs
1 cup oil
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp all spice
1/2 tsp salt

** this makes 1 cake or 12 big muffins

Mix together flour, baking soda, baking powder, spices, salt.

In separate bowl mix sugar with eggs and oil.  Add dry to wet.  Incorporate, then mix in 3 cups grated carrots.

If baking cake - use parchment paper in spring form pan.
Bake at 350 for 1 hour

If making muffins, put into baking cups in muffin pan. 
Bake at 350 for 30 minutes

Cream Cheese frosting:
1 package cream cheese 250 g
3 tablespoon butter
1 cup icing sugar
tsp vanilla extract
mix with blender

Chowder

You'll need:
bacon
onion
celery
4 potatoes
chicken broth
thyme
any kind of white fish, or scallops or clams
1/2 cup heavy cream

Brown bacon in saucepan, if you don't have bacon then don't need it. Same goes for onions and celery, if you don't have any then just use onion powder if you have it.

if you don't have thyme then use any green herb you have around.

chop 1 onion add to bacon. chop celery add to pot. peel and chop potatoes add to pot.  add 3.5 cups of chicken broth, 1 teaspoon of thyme and fish. bring to boil then simmer for 20 minutes.

If you have a handheld blender then blend in the pot. If you don't take it out and blend it.

add back to pot, then add the cream, stir and serve.

Meal Planning

Meal Planning will change your life (and your pocket book).
 

Step 1 - check out the flyers at the grocery stores in your area. I look at mine online. We only have two so this part is pretty quick LOL I see what kinds of things are on sale...if you eat meat - see what meat is on sale. Check out what veggies are on sale, etc...
 

Step 2 - Plan your meals for the entire week using what is on sale that week. I know this sounds crazy to some of you but TRUST me it's amazing. Each day, you look at your list and oh! look at that Chicken tacos for supper. You have all the ingredients. There is no wondering what to make. You are prepared :) AND you are only buying what you truly NEED each week that way nothing gets thrown out and it saves you money BIG TIME.
 

Step 3 - Look at your recipes (or find new ones) for the things that are on sale. Make a list of all the ingredients you'll need.
 

Step 4 - find out where it's cheaper to buy those ingredients
 

Step 5 Make your grocery list. I make mine with the layout of the store in my mind. So I know to put my veggies first and fruit, then breads, meats, dairy, and then I do the rest last because they are in the middle aisles. I know again - you are probably thinking...this chick is nuts. LOL But TRUST ME! It saves you so much time, and grocery shopping is never hectic, it's relaxing just get what you have on your list, IGNORE everything else. and BAM you have saved yourself anywhere from $20-$50 by not buying the tempting things that you don't need.
 

STep 6 Post your weekly meals on the fridge and Bon Appetit!

Family Recipe Book

Something I just started doing...I am writing down our family's favorite recipes in a binder (so I can sort them as I add them in) and also when we try something new we all give it a rating to see if it deserve to go into the binder. My 4 year old loves the idea. I told her when she grows up I will give her and her brother a copy of our family recipe book, that way they can make them for their family's and pass the recipes onto their children.

Mom's Scalloped Potatoes

This is definitely the best time of year to make some of those favorite recipes you had as a child.  What better way to warm up on a chilly fall day than with some comfort food?

For Mom's Scalloped Potatoes you'll need:
5-6 potatoes depending on the size
wash and slice them really thin (you can peel the skin if you're not a fan of skin - but there are lots of nutrients in the skin so keep it if you can)

About 1 cup of milk

1/4 cup of butter (or margarine or vegan margarine, etc)
1/4 cup of sugar (you can use a sugar substitute if you want to make a healthier recipe you'll have to play around with it to get the right amount that you like)
1/4 cup of flour
salt and pepper

That's it! Simple recipe :)

You can be fancy and make layers - but I like the old - put everything into a bowl and stir it around, put it into a casserole dish and bake 350F for about 45-50 minutes. (just until bubbling and potatoes are tender)

Let it sit for 5-10 minutes before eating.

Cod Au Gratin

You will need:
2.5 cups of fresh cod
4 tbsp butter
2 tbsp flour
1 tsp salt
1/2 tsp pepper
2 cups milk
shredded cheese

For a healthier version try using a healthier butter/margarine, whole wheat flour, low fat milk, and low fat cheese

Cook cod fish, flake and cool
Melt butter in saucepan, add flour, salt and pepper. Stir to make a paste
Add milk, gradually, with whisk stir until sauce thickens
Grease casserole dish
pour a little sauce on bottom of casserole dish
then add layer of fish, sprinkle cheese, repeat until all ingredients are used, ending with layer of cheese.
Bake at 350F for 30 minutes or until brown

How to Freeze Berries

You will need:
berries
"ziploc" freezer bags (or vaccuum sealer)
a pan or tray that will fit in your freezer
strainer or colander

1. Start with fresh berries

2. Wash the berries ( DO NOT WASH Blueberries) Washing blueberries before freezing causing thicker, tougher skin - wash them when you take them out of the freezer to use

3. Let sit in Colander for 10 minutes to drain all excess water

4. Put them on a pan in a single layer and freeze them - leave overnight

5. Bag the berries.  Remember to write the date in permanent marker on the bag before you put the berries in.  If you have a vaccuum sealer use it (it's the best way) if not, then simply put berries into Ziploc freezer bags, insert a straw, zip the bag almost shut use the straw to suck out the air and then close. 


When you take the berries out to thaw and use simply thaw in refrigerator overnight.

Mozzachilli Casserole

I saw this recipe on Allrecipes.com Here is the link: http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=11893&origin=detail&&Servings=4   Mozechilli Casserole

Rated:	Servings: 4
Submitted By: LaDonna Reed

"Simple layers of cooked ground beef, ready-made spaghetti sauce, rotini pasta and mozzarella cheese bake into a quick and easy meal."

Ingredients:

1 pound lean ground beef 1 (28 ounce) jar spaghetti sauce

1 (16 ounce) package rotini pasta 2 cups mozzarella cheese, shredded

Directions:

1.	Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
2.	In a skillet, cook beef until brown over medium heat. Drain excess fat from meat.
3.	Add spaghetti sauce and rotini pasta to browned beef. In a three quart casserole dish layer meat mixture, followed with the mozzarella cheese, repeat.
4.	Bake in preheated oven for 25 minutes.

Sweet N Sour Turkey Meatballs

 

 

Ingredients

• 1 lb (500 g) lean ground turkey
• ¼ cup (60 mL) dried breadcrumbs
• 1 large egg, beaten
• 2 tsp (10 mL) peeled, grated fresh ginger
• 1 garlic clove, minced
• ½ tsp (2.5 mL) salt
• Freshly ground black pepper to taste
• 14 oz (398 mL) can tomato sauce
• ¼ cup (60 mL) ketchup
• ¼ cup (60 mL) rice vinegar
• 3 Tbsp (45 mL) honey
• 1 Tbsp (15 mL) soy sauce
• 2 tsp (10 mL) cornstarch
• 19 oz (540 mL) can unsweetened pineapple chunks
• 1 medium green bell pepper, diced
• 2 green onions, thinly sliced 

Directions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Place the turkey, breadcrumbs, egg, ginger, garlic, salt and pepper in a bowl and mix to combine. Moisten your hands with cold water. Roll the meat mixture into 1½-inch (4 cm) balls and set on the prepared baking sheet. Roast for 20 minutes, or until cooked through.

3. Place the tomato sauce, ketchup, vinegar, honey, soy sauce and cornstarch in your slow cooker and whisk to combine. Add the meatballs, pineapple (fruit and juice) and bell pepper and gently swirl to combine. Cover and cook on the low setting for 6 hours, or until the meatballs are tender. Sprinkle servings of the meatballs with green onion.

Allrecipes.com

Instead of posting a new recipe I thought I would share one of my favorite recipes websites.

www.allrecipes.com

You can Sign up for free.  I like to use the search bar at the top to find what I am looking for. So for example, if you'd like to make lasagna, then type in lasagna.  Then see the "Sort By" and click on "Rating" that way you'll find the lasagna recipes with the highest ratings.

If you upgrade your membership you can search for recipes according to their nutritional content, such as Fat, Cholesterol, sodium, protein, etc...
The memberships are available in 6 months, 1 year and 2 year memberships.

You even have a Recipe Box, so you can save your favorite recipes, or ones that you have tried or would like to try.

You can also add the ingredients to a shopping list, which you can then print.

You can add particular cooks to the "Cooks I like", which is great for when you find a cook that makes many recipes which you enjoy.


There are lots of great tools and articles on this site and I find it easy to use.

Bon Apetit!

Crunchy Fish Strips

This recipe makes 4 servings


1 pkg frozen fish, thawed
2-1/4 cups (550 mL) cornflakes
2 tbsp (25 mL) minced fresh parsley
1/4 tsp (1 mL) each salt and pepper
1 eggs
1 tbsp (15 mL) vegetable oil

Tartar Sauce
This recipe makes 8 1 tbsp (15 mL) servings

1/3 cup (75 mL) light mayonnaise
2 tbsp (25 mL) chopped cornichons or sweet green relish
1 tbsp (15 mL) chopped rinsed drained capers, (optional)
1 tsp (5 mL) lemon juice
1 pinch salt
1 pinch pepper


Cut fish into 1-inch (2.5 cm) wide strips. In plastic bag crush cornflakes to make 1 cup (250 mL) crumbs. Add parsley, salt and pepper.

In large, shallow bowl, beat egg. Dip in fish, turning to coat. Add to cornflake mixture, shaking bag to coat.

Brush vegetable oil onto rimmed baking sheet. Heat sheet in 450°F (230°C) oven for 5 minutes. Arrange fish on hot sheet. Bake, turning once, until golden and fish flakes easily when tested, about 8 minutes.

Tartar Sauce
In small bowl, mix together mayonnaise, cornichons, capers (if using), lemon juice, salt and pepper.

http://www.cbc.ca/bestrecipes/2010/10/crunch-fish-strips.html

Basic Sugar Cookies

Basic Sugar Cookie Dough

• Hard margarine (or butter), softened 1 cup/250 mL
• Granulated sugar 1 cup/250 mL
• Egg yolks (large) 2
• Vanilla1 /2 tsp./2 mL
• All-purpose flour 2 1/2 cups/625 mL
• Baking powder 1/2 tsp./2 mL
• Salt 1/2 tsp. /2 mL

Basic Cookie Glaze

• Icing (confectioner's) sugar 3/4 cup/175 mL
• Milk 1 tbsp./15 mL
• Hard margarine (or butter), softened 2 tsp./10 mL
• Vanilla1/4 tsp./1 mL
• Liquid (or paste) food colouring (see Note)

Directions

Basic Sugar Cookie Dough

Cream margarine and sugar in large bowl. Add egg yolks 1 at a time, beating well after each addition. Add vanilla. Beat until smooth.

Combine flour, baking powder and salt in small bowl. Add to margarine mixture in 2 additions, mixing well after each addition until no dry flour remains. Divide dough in half. Shape each half into ball. Flatten each ball into disc and wrap with plastic wrap. Chill for 1 hour.
Discard plastic wrap from 1 disc. Roll out dough between 2 sheets of waxed paper to about 1/8 inch (3 mm) thickness. Discard top sheet of waxed paper. Cut out shapes with lightly floured 2 1/2 inch (6.4 cm) cookie cutters. Roll out scraps to cut more shapes.
Arrange about 1 inch (2.5 cm) apart on greased cookie sheets. Bake in 350ºF (175ºC) oven for 6 to 8 minutes until edges are golden. Let stand on cookie sheets for 5 minutes before removing to wire racks to cool completely. Cool cookie sheets between batches. Repeat with remaining disc.

Basic Cookie Glaze

Beat first 4 ingredients in small bowl, adding more icing sugar or milk if necessary until barely pourable consistency.

Add food colouring 1 drop at a time, stirring well after each addition until desired colour is reached. Makes about 3/4 cup (175 mL) glaze. Spoon into paper cone (page 27), or into small resealable plastic bag with tiny piece snipped off corner. Drizzle glaze over each cookie. Makes 3 dozen (36) cookies.

1 cookie: 120 Calories; 6 g Total Fat (3.8 g Mono, 0.6 g Poly, 1.3 g Sat); 12 mg Cholesterol; 16 g Carbohydrate; trace Fibre; 1 g Protein; 104 mg Sodium

Note: For best results, use paste food colouring to make bolder colours. Use only a few drops of liquid food colouring to make softer colours.

 I recommend using natural food colours (like strawberry juice, orange juice, etc...instead of artificial colours)

Rockwell Bake

This is from Canadian Parents website
http://www.canadianparents.com/recipe/rockwell-bake?utm_source=_BM$RQ6B8WGq6jV&utm_content=dbnl6&utm_medium=email




You'll Need:

• 2 Tbsp olive oil 30 mL
• 1 cup finely diced onion 250 mL
• 1 cup finely diced celery (including leaves) 250 mL
• ½ cup finely diced carrot 125 mL
• 1 clove garlic, minced
• 1 Tbsp finely chopped fresh sage 15 mL
• 2 tsp finely chopped fresh thyme 10 mL
• 1 cup dried cranberries 250 mL
• ¼ cup dry vermouth or water 60 mL
• 5 large eggs
• 3 cups 2% milk 750 mL (you can switch for 1% or skim)
• 1 tsp Dijon mustard 5 mL
• 1½ tsp fine salt 7.5 mL
• ¼ tsp ground black pepper 1 mL
• 8 cups diced day-old bread (white, whole wheat or mix) (1-inch/2.5 cm cubes) 2 L
• 3 cups diced cooked turkey meat (½-inch/1 cm cubes) 750 mL
• 2½ cups grated Swiss cheese 625 mL (to lower fat and calories try fat free cheese)

Directions

Preheat the oven to 350°F (180°C). Grease a 9-inch (2.5 L) springform pan and place on a baking sheet.

In a sauté pan over medium heat, add the oil and heat for a minute, then add the onion, celery and carrot. Sauté until the onions are translucent, about 5 minutes. Add the garlic and herbs, and sauté 1 minute more. Add the cranberries and vermouth or water, then simmer until almost all liquid has evaporated. Remove from heat and cool to room temperature.

While the vegetables are cooling, whisk the eggs to blend in a large bowl, then whisk in milk, mustard, salt and pepper. Add bread cubes, toss to coat and let soak for 15 minutes, stirring occasionally.

Stir the cooled vegetables and diced turkey into the bread mixture, then stir in 2 cups (500 mL) of Swiss cheese. Spoon mixture into the prepared springform pan and sprinkle with remaining ½ cup (125 mL) Swiss cheese. Bake for 60 minutes, or until the top is a rich golden brown and the center springs back when pressed. Let rest for 15 minutes before unmolding and serving.

Serves 6 to 8

Roasted Chicken with Lemons and Thyme

I found this in the Melaleuca magazine November 2010 p.49

"Paprika, lemon and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. To roast, add lemons to the roasting rack during the last 20 minutes of cooking time.

You'll need:
6 pound roasting chicken
2 tsp Hungarian paprika
2 tbsp chopped fresh thyme
1 tsp salt
1 tsp pepper
2 lemons
cooking spray
1 tsp olive oil
2 tbsp all purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat free, less-sodium chicken broth
1 tsbp fresh lemon juice
2 tsp sugar
lemon slices (optional)
Thyme sprigs (optional)

Preheat oven to 425
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at the neck loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.

Combine paprika, 1 tablespoon thyme, 1/2 tsp salt, 1/4 tsp pepper, rub under loosened skin
Thinly slice 1 lemon, arrange slices under skin. Cut remaining lemon into quarters, place lemon quarters inside chicken cavity. Add remaining thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. cover with aluminum foil. Back 425 for 30 minutes.

uncover and bake 50 minutes or until thermometer read 165


Transfer chicken to cutting board. Cover with foil and let stand 15 minutes before carving.

GRAVY
Place a plastic bag in a 2 cup glass measure. Pour drippings into bag let stand 10 minutes. Fat will rise to the top.  Seal bag, snip off corner of bag. Drain drippings into measuring cup stopping before fat layer reaches opening. Discard fat.

Place drippings on stove top over medium heat. Sprinkle flour into pan.  Add wine bring to boil.  Stir constantly with whisk.  Add drippings, broth juice, sugar, pepper, salt to pan. stir constantly with whisk until thickened. remove from heat.

Remove skin and lemon slices from chicken. remove lemon wedges from cavity - discard.  Carve chicken, arrange on serving platter. Serve with gravy.

Roasted Butternut Squash and Shallot Soup

I found this recipe in the Melaleuca Leadership in Action magazine November 2010


"Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple supper."

Makes 6 servings

You'll need:
4 cups cubed peeled butternut squash
1 tbsp olive oil
1/4 tsp salt
4 large shallots, peeled and halved
1 piece peeled fresh ginger, thinly sliced
2 1/2 cups fat free low-sodium broth
2 tbsp fresh chives


Preheat oven to 375

Combine first 5 ingredients in a roasting pan, toss well. Bake for 50 minutes, stirring occasionally. Cool for 10 minutes.

Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape) secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into saucepan.

OR

I just put in a pot with the broth, on medium heat and start squishing it with a potato masher - that's if you don't mind a few lumps.

Cook on medium heat for 5 minutes or until heated. Top with chives, if desired.

This would also be tasty topped with sour cream - a tip I got from Carrie Nowlin fellow Motivated Mom.

Vegetarian Penne

I found this one on All Recipes

 I added extra firm tofu to mine...no squash or mushrooms (didn't have any)

I also used fresh parsley instead of dried and used that as a garnish as well.

Ingredients

• 2 cups uncooked penne or medium tube pasta
• 1/3 cup finely chopped onion
• 1 small yellow summer squash, sliced
• 1 small zucchini, sliced
• 1/2 cup sliced fresh mushrooms
• 1 teaspoon minced garlic
• 3 tablespoons butter
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried parsley flakes
• 1/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 cup heavy whipping cream

Directions

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onion, summer squash, zucchini, mushrooms and garlic in butter until tender.
2. In a bowl, whisk the flour, seasonings and cream until smooth; add to the skillet. Cook for 2-3 minutes or until thickened. Drain pasta and add to vegetable mixture. Cook for 2-3 minutes or until heated through.

Chunky Chicken Chili

I made this dish on Sunday and it was delicious.  It was pretty quick for a chili as well, only took about 30 minutes.  You can however let it simmer and even sit in the fridge overnight in order to get the full flavour of the spices.

You'll need:
Oil
1 onion - Chopped
2 sweet peppers, chopped
2 cloves garlic, minced
1 lb skinless, boneless chicken cut into 1" chunks (or you can use leftover chicken)
Can diced tomatoes (I used fresh tomatoes chopped up)
1 can black kidney beans - drained & rinsed well (I didn't have any so didn't use this)
1 tbsp chili powder (I like more so I put 2 Tbsp)
2 tsp dried oregano (again I like more so I put 3 tsp)
1 tsp ground cumin (you get the idea I put 2 tsp)
1/2 tsp salt (I left this out)
pinch cayenne pepper (again I added 2 pinches)
2 bay leaves (I forgot to get these so I didn't use them but VERY good idea)
1/3 cup chopped cilantro (I didn't use this either)


I added some potatoes to mine. boiled and cut into chunks.

1. Heat oil in a pot - add onions, peppers and garlic.  Cook for about 5 minutes.  Add chicken, cook until no longer pink.


2. Add tomatoes, beans, seasonings and potato. Stir and bring to boil then reduce heat and simmer COVERED (cover is important it keeps the juices and flavours in). Simmer for at least 15 minutes.  UNCOVER and keep simmering for 10 minutes (this will thicken it)

3. Stir in cilantro and serve.


I found this recipe in Today's Parent magazine November 2010

The Perfect Pumpkin Pie

Pumpkin Pie is my FAVORITE all time pie.  I have been searching for YEARS for the perfect recipe.  I love cooking from scratch: including the crust, filling, and topping.

I recently found this one online and plan on testing it this weekend.

If you have a good pumpkin pie recipe please email it to me  amandadrover@live.com

If you try this recipe please leave a review so others can see if it's good.  And if you have any suggestions on how to make it better please feel free to leave a comment. Thanks!!!

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Pate Brisee (Short Crust Pastry):
1 1/4 cups (175 grams) all-purpose flour
1/2 teaspoon salt
1 tablespoon (14 grams) granulated white sugar
1/2 cup (113 grams) unsalted butter, chilled, and cut into 1 inch (2.54 cm) pieces
1/8 to 1/4 cup (30 - 60 ml) ice water

In a food processor, place the flour, salt, and sugar and process until combined.  Add the butter and process until the mixture resembles coarse meal (about 15 seconds).  Pour 1/8 cup (30 ml) water in a slow, steady stream, through the feed tube until the dough just holds together when pinched.  If necessary, add more water.  Do not process more than 30 seconds.

Turn the dough onto your work surface and gather into a ball.   Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.  This will chill the butter and relax the gluten in the flour. 
After the dough has chilled sufficiently, place on a lightly floured surface, and roll into a 13 inch (33 cm) circle.  (To prevent the pastry from sticking to the counter and to ensure uniform thickness, keep lifting up and turning the pastry a quarter turn as you roll (always roll from the center of the pastry outwards).)  Fold the dough in half and gently transfer to a 9 inch (23 cm) pie pan.  Brush off any excess flour and tuck the overhanging pastry under itself.  Use a fork to make a decorative border.  Alternatively, you can trim the pastry to the edge of the pie pan.  With the remaining pastry make decorative cut-outs (leaves, pumpkins, etc.) and with a little water, attach them around the lip of the pie pan.  Refrigerate the pastry, covered with plastic wrap, for about 30 minutes before pouring in the filling. 

 

 

Pumpkin Filling:

3 large eggs

2 cups fresh pumpkin puree or 1 - 15 ounce can (425 grams) pure pumpkin

1/2 cup (120 ml) heavy whipping cream

1/2 cup (110 grams) light brown sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 teaspoon salt

Make the Pumpkin Filling:  In a large bowl lightly whisk the eggs.  Add the remaining ingredients and stir to combine.  Pour the mixture into the prepared pie shell and place on a large baking pan to catch any spills.  Bake the pie for about 45 to 55 minutes or until the filling is set and the crust has browned (the center will still look wet).  (A knife inserted about 1 inch (2.54 cm) from side of pan will come out almost clean.)

Place the baked pie on a wire rack to cool.  Serve at room temperature with maple whipped cream.  Store any leftovers in the refrigerator. 

Makes one 9 inch (23 cm) pie.

Maple Whipped Cream:

1 cup (240 ml) heavy whipping cream

1 1/2 tablespoons pure maple syrup

Make the Maple Whipped Cream

:

Place the heavy whipping cream and maple syrup in bowl of your electric mixer.  With the whisk attachment, whip the cream until soft peaks form.

Read more: http://www.joyofbaking.com/pumpkinpie.html#ixzz117MUYQR7

 

Homemade Tomato Sauce

You'll Need:

Ingredients

• 10 ripe tomatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 carrots, chopped
• 4 cloves garlic, minced
• 1/4 cup chopped fresh basil
• 1/4 teaspoon Italian seasoning
• 1/4 cup Burgundy wine
• 1 bay leaf
• 2 stalks celery
• 2 tablespoons tomato paste

Bring a pot of water to a boil. Have ready a large bowl of iced water. Plunge whole tomatoes in boiling water until skin starts to peel, 1 minute. Remove with slotted spoon and place in ice bath. Let rest until cool enough to handle, then remove peel and squeeze out seeds. Chop 8 tomatoes and puree in blender or food processor. Chop remaining two tomatoes and set aside.  

In a large pot or Dutch oven (A Dutch oven is a thick-walled (usually cast iron) cooking pot with a tight-fitting lid.) over medium heat, cook onion, bell pepper, carrot and garlic in oil and butter until onion starts to soften, 5 minutes.

If you don't have a Dutch oven you can use a cast iron pot, or a big pot (but the dutch oven does the best job)

Pour in pureed tomatoes. Stir in chopped tomato, basil, Italian seasoning and wine. Place bay leaf and whole celery stalks in pot. Bring to a boil, then reduce heat to low, cover and simmer 2 hours. Stir in tomato paste and simmer an additional 2 hours. Discard bay leaf and celery and serve.  

Creamy Salmon Fettuccine

you'll need:

250g package of fettuccine
2 cups water
1/2 cup white wine (or additional water)
zest of 1 lemon
1 clove garlic, crushed
1 lb skinless salmon fillet, all bones removed
1 lb asparagus, sliced into bite sized pieces
1 tbsp cornstarch
370ml can 2% evaporate milk
2 tsp salt
ground pepper
1 tbsp chopped fresh dill
1 green onion, chopped

1. In a large pot of boiling salted water, cook pasta according to package instructions (usually 7 or 8 minutes)

2. In large frying pan HIGH heat combine water, wine, lemon zest and garlic.  Boil uncovered for 5 minutes.

3. Reduce to simmer, add salmon and cook. Covered for 8 minutes

4. add asparagus, continue cooking 3 minutes. or until salmon flakes and is no longer opaque in the middle and asparagus is tender.

5. Remove 1/4cup of the fish cooking liquid.  whisk it together with cornstarch


6. Drain remaining liquid from fish.  Add cornstarch mixture to fish.  Add evaporated milk salt and pepper.  Increase the heat to HIGH bring it to a boil then turn it down to a simmer.  Stir for 1 minute.

7. Combine with pasta and garnish with chopped dill and green onion.

ENJOY!