Marinara Sauce
2 (28-oz.) cans whole tomatoes in juice
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano and sugar. Bring to a simmer over med-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. Makes 1/1/2 quarts
Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma
1 bunch of fresh basil, stemmed
1/2 c. extra-virgin olive oil
2 small onions, finely chopped
4 garlic cloves, finely chopped
1 t. dried oregano
1 t. sugar
salt and freshly ground pepper
In a blender, puree the tomatoes with their juice and the basil until almost smooth. Set the tomato puree aside.
Heat the oil in a large, heavy saucepan over medium heat. Add the onions and garlic and saute until very tender, about 12 minutes. Stir in the tomato puree, oregano and sugar. Bring to a simmer over med-high heat. Decrease the heat to medium and continue simmering until the sauce thickens slightly, stirring occasionally, about 10 minutes. Season the sauce to taste with salt and pepper. Makes 1/1/2 quarts
Adapted from Giada's Family Dinners by Giada de Laurentiis (Clarkson Potter Publishers, 2006) by Williams-Sonoma
Spinach and Cheese Frittata
4 large eggs
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese
Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.
Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat. Pour egg mixture into skillet and cook until partially set, abt 5 minutes.
Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes. Remove from oven and let stand 1 minute before cutting frittata into 8 wedges. Yields 2 wedges per servings.
(from weight watchers eating smart)
2 large egg whites
1 cup fresh baby spinach leaves, chopped
2 T. finely chopped onions, scallions
1/4 t. salt
1/4 t. pepper
1 spray cooking spray
1/2 c. fat-free cheddar cheese
Preheat oven to 400 degrees
In a large bow, beat toether eggs and egg whites; stir in spinach, onions, salt and pepper.
Coat a 12-inch ovenproof nonstick skillet with cooking spray; heat skillet over med heat. Pour egg mixture into skillet and cook until partially set, abt 5 minutes.
Sprinkle cheese over eggs. Place skillet in oven and bake until cheese softens and eggs firm up, abt 5 minutes. Remove from oven and let stand 1 minute before cutting frittata into 8 wedges. Yields 2 wedges per servings.
(from weight watchers eating smart)
Favorite Sweet Potatoes
3 c. yams or sweet potatoes, cooked
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt
Mix the above ingredients well and pour in a quiche pan.
Top with 3/4 c. brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)
Combine the above and top the sweet potato mixture.
Bake in a 400 degree oven for about 24 minutes or it is brown. DELICIOUS!!
3 eggs
1/2 c. half and half
4 T. butter
2 t. vanilla
pinch of salt
Mix the above ingredients well and pour in a quiche pan.
Top with 3/4 c. brown sugar
3-4 T. butter
1/2 c. flour
1/2 to 1 c. nuts (walnuts, pecans, etc.)
Combine the above and top the sweet potato mixture.
Bake in a 400 degree oven for about 24 minutes or it is brown. DELICIOUS!!
Bonnie's Oatmeal Cookies
4 cups rolled oats (not instant)
3/4 c. oil
1 cup brown sugar, firmly packed
1/2 c. white sugar
2 eggs, beaten
1/2 c. water
1 c. craisins or raisins
1 c. nuts
2 t. vanilla
1 c. flour
2/3 t. salt
1/2 t. soda
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. cloves
2 t. baking powder
Heat oil to smoking, pour over oats and stir. Add sugar, stir. Bring water to boil, steep craisins or raisins. Add beaten eggs to cooled oats. Drain raisins, put soda in drained water and add with vanilla. Add all dry ingredients, craisins, and nuts. Drop on greased cookie sheet or foil. Bake 10-12 minutes at 350 degrees. Makes 3 dozen. Recipe can be doubled and stored in freezer, if they last that long.
3/4 c. oil
1 cup brown sugar, firmly packed
1/2 c. white sugar
2 eggs, beaten
1/2 c. water
1 c. craisins or raisins
1 c. nuts
2 t. vanilla
1 c. flour
2/3 t. salt
1/2 t. soda
2 t. cinnamon
1 t. nutmeg
1 t. allspice
1/2 t. cloves
2 t. baking powder
Heat oil to smoking, pour over oats and stir. Add sugar, stir. Bring water to boil, steep craisins or raisins. Add beaten eggs to cooled oats. Drain raisins, put soda in drained water and add with vanilla. Add all dry ingredients, craisins, and nuts. Drop on greased cookie sheet or foil. Bake 10-12 minutes at 350 degrees. Makes 3 dozen. Recipe can be doubled and stored in freezer, if they last that long.
Bean Soup (White)
2 cans white beans (rinsed and drained)
1/2 c. onion, diced or 1/4 c. dried onion
1/2 c. onion, diced or 1/4 c. dried onion
2 minced garlic cloves
3 c. chicken stock
1/2 c. half and half or heavy cream
Rosemary (preferably a sprig from your garden)
Salt and pepper to taste
If using real, diced onions, saute in olive oil over medium heat until translucent and add minced garlic for the last few minutes. Then add the rest of the ingredients and simmer about 25 minutes. If using dried onions just put all ingredients in the pot and simmer on low for 20 to 30 minutes. Once the soup is done, please remove the rosemary sprig and blend in food processor. Return to pot and stir in cream and reheat. Excellent with sour cream and Parmesan cheese.
Egg Replacers
Possible Egg Replacers from Bob's Red Mill
1. Apple Sauce -- Use 1/4 to 1/3 cup of applesauce per egg. Uses works best in muffins and sweet breads. Leaves no additional taste.
2. Bananas -- Use 1/4 to 1/3 cup of smashed banana per egg. Also great for muffins and sweet breads but does a little banana taste.
3. Starches -- Combine 1 T. of corn starch or potato starch and 3 T. water. This is a simple egg replacer and probably works best with something like cookies.
4. Tapioca Flour -- Replace 1 to 2 T of each cup of flour with an equal quantity of tapioca flour. Great for wheat-free baked goods
5. Flaxseeds -- Use 1 part seed to 4 parts water. Simmer 5 to 7 minutes. Allow "gloop" to cool, then pour into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the "gloop," until the cloth contains only seeds. 1 egg equals 1/4 c. "gloop" (Great for cookies, cakes, muffins and moor)
1. Apple Sauce -- Use 1/4 to 1/3 cup of applesauce per egg. Uses works best in muffins and sweet breads. Leaves no additional taste.
2. Bananas -- Use 1/4 to 1/3 cup of smashed banana per egg. Also great for muffins and sweet breads but does a little banana taste.
3. Starches -- Combine 1 T. of corn starch or potato starch and 3 T. water. This is a simple egg replacer and probably works best with something like cookies.
4. Tapioca Flour -- Replace 1 to 2 T of each cup of flour with an equal quantity of tapioca flour. Great for wheat-free baked goods
5. Flaxseeds -- Use 1 part seed to 4 parts water. Simmer 5 to 7 minutes. Allow "gloop" to cool, then pour into a bowl lined with cheesecloth. Gather up the edges of the cloth and gently squeeze out the "gloop," until the cloth contains only seeds. 1 egg equals 1/4 c. "gloop" (Great for cookies, cakes, muffins and moor)
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