Friday, November 2, 2012

November 2, 2012

My mom was visiting over the weekend from the east coast and she got "hurricane'd" in with us.  While we were happy to have her extend her stay, we felt terrible for all the other family members and friends in the path of the storm.  She did make it home mid-week, but as of tonight my parents are still without power.  I hope that by the posting next week, they, and everyone else, have power restored.

This week I only have one new recipe to share.  We tried a single new one, and it was definitely a keeper!  While I make my tomato sauce in bulk, every now and then I need a quick marinara if I have forgotten to defrost the sauce, or need it meatless.  I was making chicken Parmesan, and this sauce was perfect with it!  You probably have everything in your pantry, and it comes together in a flash!  We ate it almost as quickly as we made it, and so I missed taking a picture.  But, I will certainly be making this again, and I will snap a photo next time!

Happy November!

New Recipe
Quick Marinara Sauce

Quick Marinara Sauce


*  2 tbsp vegetable oil
*  1 cup chopped onion
*  2 cloves garlic, minced
*  2 stalks celery, chopped
*  1 28 oz can crushed tomatoes
*  1 6 oz can tomato paste
*  2 teaspoons dried parsley
*  1 tsp dried basil
* 1 tsp dried oregano
*  salt and pepper to taste


1.       Heat oil in large skillet over medium heat. Stir in onion, garlic and celery and cook until soft.
2.       Pour in tomatoes and tomato paste, stir, reduce heat and simmer 5 minutes.
3.       Stir in parsley, basil, oregano, salt and pepper; simmer 15 minutes, uncovered.   Serve.


We didn't have tomato paste in the pantry (or freezer), so we left that out.  This was amazing on both the chicken   Parmesan and over pasta.  And it was so easy!