Garden tomato sauce! Figure friendly!

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I have an abundance of tomatoes this year....well, really, I have an abundance of everything! I have the Wee Bear running to the food bank once a week with a large shopping bag full of vegetables from my garden. I even put a basket on the board walk of the river in front of our Idaho home full of free veggies. So, I decided to make my own tomato sauce, Catsup and from this recipe for Tomato sauce, I made my own Enchilada Sauce. 

 

Fresh home made is full of fresh flavor!

Supremes de Volaille Orloff (Chicken)

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A French recipe learned in my 20+ years with Eva Kenly. This is easy to make and can be made completely ahead. It's chicken breasts with mushroom duxelles (sauteed mushrooms with Madeira) and a Gruyere sauce.....it is easy and delicious!

 

Strawberry Shortcake Roulade

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A roulade is a lot easier to make than you think. Whether it's a meringue roulade or a sponge, they're a simple dessert that can be jazzed up with a tasty filling. 

Crispy Garlic Pita toasts

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What meal wouldn't  be a little happier with some crispy, crunchy, garlic-infused pita toasts? From a ho-hum lunch salad to a simple chicken dinner or a Charcuterie board , allow me to offer up this way to perk up your plate. As long as you have a few rounds of pita bread and a bottle of garlic powder and Italian seasoning, pita toasts are just minutes away. 

Japanese Cucumber Salad

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I love cucumbers and have revisited a old family recipe to bring it up to date. This is a very healthy side salad with a refreshing finish! 

Spaghetti Bolognese for a CROWD!!

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A family favorite and "comfort food"! I make this for a crowd or freeze into portions! A Wee Bear favorite!

This a classic Bolognese for meat lovers! It is pretty straight forward but it does require about 3 hours of simmer time. 

This makes about 3 quarts of meaty sauce and will be perfect for about 3 pounds of pasta!

Creamy Sausage Orecchiette

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 My husband just loves one-dish meals. So easy, so tasty, and so easy to clean up (since I cook, someone else has to do the cleaning)! This orecchiette pasta recipe doesn’t disappoint, and adding the fennel in there guarantees my "Wee Bear" eats a veggie too (he won't even bother to pick it out)!

 

Orecchiette is just a fun pasta, with its ear shape...it looks yummy and tastes great! The shape holds the sausage and sauce perfectly and taste like eating a mouthful of little spoons.

 

Creamy Sausage Orecchiette

1 lb. orecchiette

2 T. light olive oil

1 lb Italian sausage, casings removed0 I used both sweet and hot sausage

1 Fennel bulb (approx 14 ounces), cored and thinly sliced, chop the fronds and reserve

3/4 cup dry white wine

1 cups freshly grated Parmesan cheese

Kosher salt

Freshly ground pepper

Cook the pasta in a large pot of boiling water until al dente'. Drain pasta.

Heat, oil in a large skillet while the pasta is cooking over medium high heat, add the sausage and cook until browned. Transfer to plate.

Add sliced fennel to skillet and turn the heat up a bit. Season the fennel with salt and pepper. Cook until the fennel starts caramelize, about 7-8 minutes. Continue to cook and add 1/3 cup water. Turn heat down to med high and scrape up any brown bits on bottom of the skillet. Cook for 10 minutes until caramelized.

Add the orecchiette and wine and cook, tossing the orrechiette to coat in the sauce. Cook until the wine is reduced to a creamy sauce. Add sausage and chopped fennel fronds and Parmesan cheese, toss to combine and season with salt and pepper to taste.

* I think toasted pine nuts would be a good topping on this dish too

 

We are on our last week here in Ocho Rios.....wha wha! It has been a fun and super relaxing 4 weeks. 

 

Now, home to a golf tournament and then off for a week of skiing in Tahoe with my daughter, son in law and two of the eleven grandchildren. 

 

I have to say, I never knew retirement was this much fun! Cheers! JJ