Pizza Sauce

It's Friday. Therefore you should make a pizza. Logical? Totally. And to put on top of your pizza? This sauce. 

It's literally the easiest sauce to make in the world. No lie. Canned tomatoes, tomato paste, herbs (dried or fresh), salt and pepper and some balsamic. (Not pictured? A pinch of sugar). And you can work with whatever tomatoes you've got on had. The original recipe calls for crushed, but if you have diced or whole, no big deal; just drain about half the liquid then blend the sauce.

 Now, toppings to go on top of the sauce is a whole other ball game. My husband is a meat man; pepperoni, sausage, the more the better. Me? I'm all about the veggies and fancy cheese, goat cheese and corn is my latest favorite. A little arugula is also right up my alley.

 Our only compromise is Hawaiian pizza. Canadian bacon and pineapple is our happy place for sharing. But we both agree on this sauce.

So make some, freeze some for later and enjoy your weekend.

Pizza Sauce

from my mother-in-law

Ingredients:

• 1 large can of crushed tomatoes
• 1 can of tomato paste
• 2 tbsp italian seasoning (or fresh herbs if you have them)
• 2 tbsp balsamic vinegar
• 2 tbsp garlic
• 1-2 tsp sugar
• S&P to taste

To Make

1) In a medium sauce pan add crushed tomatoes, tomato paste (to make sauce as thick as you like, start with a little and add more as you need), seasoning, vinegar, sugar and garlic. 

2) Simmer over medium high heat until sauce bubbles slightly. Add S&P to taste and extra tomato paste to thicken. Simmer about 20 minutes until your pizza is ready to make. Can be kept refrigerated for 1 week or frozen. Enjoy!

Mediterranean Cous Cous Salad

I'm not a huge recipe repeater. In fact, in my first year or marriage I don't think I made the same thing twice, except for pizza. I just really love trying new things and mixing it up.

I've mellowed from that a little bit but not a ton; I'd rather make something new most days. 

The reason I told you that is to emphasize that when I say I've made this four times in a month and a half you realize that's a big deal. This salad is REALLY GOOD. It's become my go to potluck, picnic, lunch thing. Try it. You'll see.

Also big news! I found a can opener I don't loathe! It's kitchen aid and I got mine at TJ Maxx.

Back to the salad. It's got some great ingredients and is perfect for summer. It doesn't involve a stove, is good warm or cold and you can use fresh basil and tomatoes. If you add some grilled chicken you've got a main course too. 

You also combine the flavors or sun dried tomatoes and marinated artichoke hearts. You can't go wrong. 

Tip: Don't spill the cous cous. It's messy to clean up.

Hop on the cous cous salad train! (Oh and feel free to add some red onion, I'm not a huge fan so I skip it, but if its your jam just go for it).

Mediterranean Cous Cous Salad

from Shutterbean

Ingredients:

• 1 cup Trader Joe's Cous Cous
• 1/2 cup feta cheese
• 1 jar marinated artichoke hearts
• 1/2 cup sun-dried tomatoes, in olive oil
• 1 cup cherry tomatoes, halved
• 1 can garbanzo beans
• 1 cup fresh basil
• juice from one lemon
• Olive oil

To Make:

1) Prepare cous cous according to directions on the box. Or you can boil the water in a large glass measuring cup, then pour in olive oil and cous cous and cover with pastic wrap. Let sit for 15 minutes then fluff with a fork. 

2) Prep your ingredients: drain and rinse garbanzo beans. Cut the marinated artichoke hearts into smaller pieces. Halve the cherry tomatoes. Chop basil into bite sized pieces. 

3) Pour cous cous into large bowl. Add in the rest of the prepared ingredients and feta cheese and mix well. Squeeze lemon juice on top and add a little bit of olive oil. Toss and enjoy!

Dinner, Lately

When I'm cooking dinner I often forget to take pictures. I'm too hungry by the time I start cooking so I just plow through the recipe and before I know it I'm eating and haven't documented it at all. Which, I need to do sometimes.

Anyway, I thought I'd share links to a few delicious meals I've made lately.

Sweet Potato Hash with Fried Egg. I served it with Trader Joe's apple chicken sausage. The husband was a huge fan. Totes gluten free too.

Cheesy Broccoli Orzo. Really easy and I loved this. Perfect combination of pasta and cheese.

Stacked Roasted Vegetable Enchiladas. I made this and ended up having a few people over for dinner and they both were impressed. I skipped the chili because I am a spice wimp. Also totes gluten free.

What have you made for dinner lately?

One Pot Pasta

I've probably talked about this before but I am a huge leftover fan. Like, fo real. I rarely make a meal without planning to have a meal for work. In fact, I've cooked a whole meal with the sole purpose of having it for leftovers. 

I did this with this one pot pasta recipe. I made it at about 3 in the afternoon just so I would have some for work this weekend and ended up eating a whole bowl of pasta in the middle of the day. Second lunch? First dinner? Yep, it was that good.

This is a super simple meal. Solid ingredients that come together to make really tasty, salty pasta with lots of veggies. And you only get your cutting board and one pot dirty. Win-win-win.

You layer your pasta, a can of diced tomatoes and a sweet onion into a pan.

Part of the magic of this is that you use broth to cook the noodles instead of water. I used some homemade vegetable broth but you could use chicken broth too. Finally, add the spices. Let it boil and cook until all the liquid evaporates and you've got a meal. Feel free to eat it in the middle of the afternoon, or the next day if it lasts. 

One Pot Pasta

serves 4-6

adapted Apron Strings Blog

Ingredients

• 1 box of whole wheat linguine 
• 1, 15 oz can of diced tomatoes
• 1/2 sweet onion, cut into pieces
• 1 large bunch of basil, ripped into pieces
• 2 tsp diced garlic
• 1/2 tsp red pepper flakes
• 2 tsp dried oregano (or fresh if you have it)
• 1 tsp 21 seasoning salute (from Trader Joes)
• 4 1/2 cups vegetable or chicken broth
• 2 tbsp olive oil
• 1/2 box cherry tomatoes
• parmesan cheese

To Make

1) In a large pot layer the linguine, diced tomatoes, sweet onion, and basil. Pour over broth. Add spices (garlic, red pepper, oregano, seasoning), salt and pepper, and olive oil.

2) Bring to a boil over medium-high heat. After it boils, cover, reduce to a simmer and let cook another 10-15 minutes. Stir frequently while it simmers. Reduce until just a little bit of liquid is left at the bottom of the pot, to your preference. Towards the end add the cherry tomatoes so they get warm and a little soft.

3) Serve in large bowls, add S&P as it needs and top with parmesan cheese. Enjoy!

Lemony Chicken Orzo Soup

Have you ever made something and been totally shocked by how awesome it is? That was my exact reaction to this soup. Not that I didn't think it would be good, but man does this pack a delicious punch.

Its fresh, delicious ingredients that make a wonderful light soup perfect for mild weather. In fact, I made this twice in two weeks I thought it was so wonderful.

I used a few short cuts with this soup that made it really quick to make. First, I used chicken from a roasted chicken at the store. I had bought it earlier in the week for an easy dinner and used the leftovers. If you don't have pre-cooked chicken, look at Shutterbean's page.

Second I used herb scissors to cut the dill. Herb scissors you ask? They're awesome. They have five blades that help chop things into tiny pieces. I got mine at crate and barrel (link here).

My last piece of advice if don't skimp on the lemon. It really makes the soup fantastic. Oh, and don't add extra orzo just because you had it. It's too much. Finally, this could totally be gluten free if you used gluten free orzo. Boom. Winner.

Spring Soup with Chicken, Orzo and Lemon

adapted from Shutterbean

Ingredients:

• olive oil
• 2-3 leeks, white and pale-green parts only
• 2-3 celery stalks and leaves
• 2 cups pre cooked chicken
• 6 cups vegetable or chicken broth
• salt & pepper
• 1/2 cup orzo
• 1/4 fresh dill, or chives
• lemons (for serving)

To Make:

1) Start by prepping your ingredients. Slice leeks and celery crosswise, thinly. Chop the dill (or chives). And shred the chicken into bite-sized pieces.

2) In large soup pot, pour some olive oil and heat over medium heat. Saute leeks and celery until soft, about 5 minutes. Pour in broth and bring to a boil, then add in orzo and cook according to directions to al dente. About 3 minutes before that is done add in chicken. When orzo is done, stir in the dill (or chives).

3) Spoon into bowls and squeeze lemons into soup. Serve with lemon wedges. Enjoy!