Creamy Garlicky Shrimp Tagliatelle

I don’t know about you, but an advertised 20 minute recipe NEVER takes me 20 minutes.  This one was close tho ….. and very easy.  Not only easy, but delicious and I’m more than happy to spend a few more minutes to achieve delicious.

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  • 8 ounces dried tagliatelle pasta (or really, any pasta you like!)
  • 2 tbsp butter (separated, see below)
  • olive oil
  • 10 ounces small, peeled and cleaned shrimp
  • 3 garlic cloves (yes, really)
  • 1/4 cup dry white wine (I like sauvignon blanc but any dry white will work – stay away from sweet tho)
  • 1/2 cup chicken broth
  • 3/4 cup heavy cream
  • 1/2 cup thinly sliced onion
  • 1 cup sliced crimini mushrooms
  • 1 cup asparagus (cut into 1″ pieces)
  • 1/2 cup minced sun dried tomatoes
  • 1/2 tsp chili flakes (or to taste)
  • 3/4 cup freshly grated parmesan (do NOT use purchased grated!)
  • 2 tbsp fresh parsley, minced
  • black pepper
  • more parmesan for serving
  1. Get a large pot of water on the stove and bring it to a boil.  Salt and add pasta.  Cook to one minute short of the cooking instructions …. (in order to finish in the cream sauce).
  2. Before draining, scoop out about 1/2 cup of pasta water.
  3. Get a nice flat bottom skillet (non-stick works great here) and melt 1 tbsp butter.  Drain your shrimp and pat dry (you don’t want them to steam) ….. toss the shrimp into the melted butter and sauté quickly – until ALMOST cooked.  Depending on your shrimp size this might only take a minute or two.  There is nothing worse than rubbery, overcooked shrimp.  Well, okay, lots of things are worse including this COVID nightmare we are living through….  Remove from heat and lightly season with salt and pepper.
  4. In the same skillet heat the other tbsp butter and add a splash of olive oil – once melted add the onions, sauté until soft, add mushrooms and cook until just lightly browned, then add the garlic, asparagus and sun dried tomatoes.  Add chili flakes.
  5. Stir in the white wine and allow to reduce slightly, then add the chicken broth, cream and parmesan.  Season to taste ….  I didn’t need to add any more salt but that finishing black pepper is great.
  6. Add your mostly cooked pasta to the skillet and toss to cover.  The sauce will continue to thicken and this is the time to add some of your reserved pasta water a bit at a time, only as needed.  Stir in the shrimp to heat through, toss with parsley and serve with a grating of fresh parmesan and black pepper.
  7. Dig in!
These plump & juicy little guys are barely cooked and will finish in the cream sauce
Easy to make this a vegetarian meal – just stir in as many veg as you like and omit the shrimp.

Alex’s smash hit dressing!

Longer brighter days are coming and I can’t wait. We have a salad almost every night, and with the warmer weather approaching they often take the form of a “meal in a salad”. This dressing hits it out of the park for a delicious flavour bomb to dress pretty much anything with. Give it a try, I guarantee you’ll be hooked.

Salad tonight, but it could easily dress a rice bowl or serve over salmon.
  • 1/4 cup tamari (can sub soy sauce)
  • 1/4 cup water
  • 2 tbsp rice vinegar
  • 2 tbsp toasted sesame oil
  • 1 tbsp chili garlic sauce
  • 1 tbsp miso paste
  • 2 tbsp toasted sesame seeds
  • 1 tsp salt
  • 1 tsp pepper
  • dash of fish sauce (optional but highly recommended)
  • 1 garlic clove, grated (unless they are home grown, then maybe 1/4-1/2 a clove) :o)
  • 1″ ginger, grated
  • thinly sliced scallions

Put everything in a jar and shake vigorously – really vigorously. If you use warm water it will help loosen up the miso if it’s straight out of the fridge.

Drizzle lightly and grill – another sure fire winner.

This recipe came from our friend Alex – she is an amazing cook, and agreed to let me post it! #abcooks

Spicy Miso Chicken Ramen

By spicy, I mean as spicy as you like …. me? Not so spicy. I’ve also been “burnt” a few times by my chili flakes. They are made from our homegrown dried chili peppers and they pack some heat!

Add in whatever vegetables you like – this crispy chicken katsu was perfect with tonights broccolini, snap peas, mushrooms and red peppers.


INGREDIENTS

  • 3 strips thick-cut bacon, chopped
  • 6 cloves garlic, finely chopped or grated
  • 2 medium shallots, finely chopped
  • 1 inch fresh ginger, thinly sliced
  • 1/2-1 teaspoon chili flakes
  • 6-8 cups low sodium chicken broth (or vegetable if you like)
  • 3/4 cup coconut milk
  • 1/4 cup soy sauce (I like low sodium)
  • 1/4 cup miso paste
  • 2-4 tablespoons chile paste(I use Gochujang)
  • 4 squares Ramen noodles
  • 4 cups baby spinach, chopped
  • 2-3 mini bok choy
  • 1 tablespoon sesame oil (toasted is best)
  • soft or hard boiled eggs, for serving (optional, and not in my house)
  • Toasted nori sheets, sesame seeds, green onions, and chili oil, for serving 

CHICKEN KATSU 

  • 4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
  • 1 cup panko bread crumbs
  • 3 tablespoons toasted sesame seeds
  • kosher salt & freshly ground pepper

INSTRUCTIONS

  1. 1. Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the garlic, shallots, ginger, and red pepper flakes. Cook, stirring occasionally, until caramelized, about 3 minutes. Pour in the broth, milk, and soy sauce, then whisk in the miso and chili paste. Reduce the heat to medium-low and simmer 10 minutes.
  2. 2. Meanwhile, make the Katsu. Place the Panko and sesame seeds in a shallow bowl. Season with salt & pepper. Dredge both sides of the chicken through the Panko, pressing to adhere by using your fist to really pound the crumbs in. Place the chicken on a plate.3. Heat a few tablespoons of oil in a large skillet over medium-high. Add the chicken and cook until golden brown, 3-4 minutes. Flip the chicken and cook until golden brown on the other side, about 3-4 minutes. Transfer to a cutting board and season with salt. Slice into thin strips.
  3. I use this same fry pan to saute the bok choy just until slightly softened. Wipe out most of the oil and it will be perfect, soaking up the sesame seeds left behind by the chicken.
  4. 4. To the soup, stir in the noodles, spinach, and sesame oil. Let sit 5 minutes or until the noodles are soft. (or precook your noodles)
  5. 5. To serve, divide the noodles between bowls and ladle over the soup back overtop. Add the chicken and bok choy. Top as desired with eggs, green onions, sesame seeds, and chili oil. Serve immediately.

I’m not going to pretend this is authentic Japanese Ramen ….. this is perfect for the home cook, it delivers on so many levels, flavour, simplicity and comfort! (to start) We aren’t fond of eggs in our house, so we always leave those off, but if you love eggs, make sure to add. Jade, this is perfect for your newly laying hens and those beautiful eggs they are producing.

Get everything chopped while you crisp up the bacon. You could omit the bacon, but I think it is a quick, week night hack for getting that traditional flavour of pork belly into a ramen dish.
Saute it all up until those onion bits begin to caramelize. See my gorgeous wooden utensil? Hayley made that and it makes cooking more fun.
Today’s version of vegetables and toppings. Use whatever you have on hand! We have enough for two nights, so I think my next dinner I will omit the chicken katsu, and serve with prawn & vegetable tempura.
Adding the sesame seeds to the panko gives the chicken lots of flavour and extra crunch.
I like to use the same pan – remove the excess oil, leaving the sesame seeds and bits of panko, then sauté the vegetables until tender but still have some crunch.
Another night …. another selection of vegetables.
Tonight we served this with green onion pancakes, and my toasted sesame vinaigrette.

This recipe came from Half Baked Harvest ….Tieghan calls it a 30 minute dish, let me know if that works out for you …. it sure didn’t for me! If I had to, it might be faster but after a day of desk work I don’t mind taking my time. Hop on over to her website if you haven’t already, she not only has fabulous recipes, she has lots of tips and videos to make sure your home meals aren’t getting boring during this “stay at home” Covid rut!

Cacio e Pepe with bacon!

Every time I make spaghetti carbonara I think it would benefit from a bunch of crispy bacon, so here it is … a tangled mash up of cacio e pepe and carbonara. I think it is perfect! Also quick and easy.

A tangle of creamy pasta, sharp cheese and crunchy bacon can’t be beat. Apologies to Italian pasta grannies for any offence this mash up could cause, but it sure is delicious.

Kosher salt

  • 6 oz. pasta (such as egg tagliolini, bucatini, or spaghetti)
  • 3 Tbsp. unsalted butter, cubed, divided
  • 1tsp. freshly cracked black pepper
  • 8 oz cooked bacon, chopped
  • 1 egg, lightly whisked
  • ¾ cup finely grated Grana Padano or Parmesan
  • ⅓ cup finely grated Pecorino

This serves 2 as a generous dinner helping – adjust for your table!

Slice bacon into thin strips and cook over medium heat, stirring often to separate, until crispy and cooked through. Set aside on paper towel lined plate to drain and cool.

Bring 3 quarts water to a boil in a 5-qt. pot. Season with salt; add pasta and cook, stirring occasionally, until about 2 minutes before tender. Drain, reserving ¾ cup pasta cooking water.

Meanwhile, melt 2 Tbsp. butter in a large heavy skillet over medium heat. Add pepper and cook, swirling pan, until toasted, about 1 minute.

Add ½ cup reserved pasta water to skillet and bring to a simmer. Add pasta and remaining butter. Reduce heat to low and add whisked egg, Grana Padano, stirring and tossing with tongs until melted. Do this relatively quickly so the egg doesn’t scramble. You only want it to cook through via the hot pasta. Remove pan from heat; add Pecorino, stirring and tossing until cheese melts, sauce coats the pasta, and pasta is al dente. (Add more pasta water if sauce seems dry.) Transfer pasta to warm bowls and serve, with a generous helping of more Parmesan and cracked pepper.

If you only have one of the cheeses, that is fine too – I’ve had to adapt this a few times during our Covid restrictions to work with whatever I had on hand.

Serve with this aromatic green onion and pepper focaccia and a big salad.

Malaysian Laksa

It’s cold around here! If you are looking for a big bowl of comfort, well here you go! Dress it up however you like, made it vegetarian if so inclined, whatever you do, give it a try. This is perfect for a chilly night.

Once you have tried this creamy coconut broth, laced with spicy chili and fresh crunchy vegetables you will be putting this on repeat!

INGREDIENTS

  • 1 1/2 tbsp oil
  • 2 garlic cloves , minced
  • 2 cm (1 inch ish) ginger, grated
  • 1 lemongrass , white part grated
  •  2 birds eye chillis , finely chopped (optional)
  • 1/2 cup (175g) laksa paste 
  • 400g / 14 oz can coconut milk
  • 3 cups vegetable or chicken broth 
  • 2 tsp fish sauce (sub soy but fish sauce recommended)
  • 2 tsp chili sauce
  • cooked noodles, either rice vermicelli or Udon noodles
  • any cooked protein if you like ….. chicken, prawns, crispy tofu, the options are up to you
  • cilantro, roughly chopped
  • sliced green onions
  • bean sprouts

METHOD

  • Heat oil in a large saucepan or small pot over medium low heat. Add garlic and ginger, sauté for 20 seconds, then add lemongrass and chillis. Cook for 1 minute.
  • Add laksa paste. Turn heat up to medium and cook for 2 minutes, stirring constantly, or until fragrant.
  • Add chicken stock, coconut milk, fish sauce and 2 tsp of Chilli Sauce. Place lid on and simmer on for 10 minutes.
  • Adjust to taste using lime juice (for sour) and fish sauce (for saltiness). Leave on turned off stove with lid on for 5 minutes.

To assemble, place noodles in bowl, add in vegetables and bean sprouts – top with broth and then any of the fixings you like

Personal touches added to each bowl make all the difference. I used the “Umami Crisp” from Big Smoke in Whistler, BC to add in place of the chili paste.
I love to make this a one dish meal, so I saute or steam a bunch of fresh veg for color flavour and brightness. Use whatever you like. Cook separately from the laksa broth so you retain their color and brightness.

I’ve tried a number of laksa recipes, and they tend to disappoint. Part of the problem is a difficulty sourcing different pastes and sauces where we live. Laksa paste itself is a very complex flavour compound. This recipe came from Recipe Tin Eats, and it was her recommendation to use a paste that convinced me to try again. Nagi was right on with that suggestion, by the time you have enough of the right ingredients to make laksa paste, you would have to be making it frequently to keep all your supplies fresh. Hop on over to her blog for even more components to this dish, even recipes to make your own stock and chili paste.

We love this served with my green onion pancakes, perfect for dipping!

Miso Herb Roasted Veg stock

The perfect base for any kind of soup – wonton tonight, laksa another night.

Cold dreary days lead to healing soups! Even the start of this, with the miso coated vegetables roasting in the oven promises great flavour. I promise you will feel like brighter days are coming by the time you finish this bowl of deliciousness. (Is that a word?)

  • 4 tbsp white miso paste
  • 3 tbsp grapeseed oil (or other neutral oil)
  • 3 tbsp water
  • 3 cups shiitake mushrooms, sliced
  • 1 sheet of dried seaweed (optional but recommended)
  • 1 large yellow onion, skin on, thinly sliced
  • 1 large carrot, scrubbed clean and thinly sliced
  • 2 large celery stalks, thinly sliced
  • 2 heads of garlic, cut in half, skins on
  • 4 inch knob of ginger, unpeeled, thinly sliced
  • 5 sprigs parsley (or any other herb you have around!)

To finish: juice of one lemon, salt and pepper to taste

Preheat oven to 325 and cover a large baking sheet with parchment paper.

In a small bowl combine miso, oil and water, whisk to combine.

Place piece of seaweed and all prepared veg on the parchment and toss well with the miso mixture.

Roast for at least an hour, until veg are lightly browned.

Turn into a large stock pot, and cover with 10 cups of water. Bring to a boil and then simmer for 1-2 hours.

Strain the stock off, discard the vegetables (you’ve cooked all the goodness out of them!) and add in the juice of 1 lemon, seasoning to taste with salt and pepper.

This is delicious!!! I got it from the kitchen of Jillian Harris, she calls it Gut Healing Veggie Broth, and it is a sure fired winner.

Don’t you just know how good it is going to be already??
Once that miso gets tossed in there with it all and starts roasting your whole house smells fabulous.
The broth alone is a great starting place for amazing soups.
LAKSA – totally delicious with this stock.

Vietnamese Pepper Chicken Rice Bowl

I love THE FRESH BRIGHT FLAVOUR OF A RICE BOWL LIKE THIS! THE ADDED BONUS IS THAT IT ALL COMES TOGETHER VERY QUICKLY AND IS AS VERSATILE AS WHATEVER YOU HAVE ON HAND.

Today’s version included some stir fried vegetables to make it a one bowl dinner, and some quick pickled peppers.
  • 4 chicken thigh fillets
  • 180g (6.3 oz) dried rice vermicelli noodles 
  • 1 tbsp vegetable oil 
  • 100g (3.5 oz) baby spinach leaves 
  • sliced cucumber, to serve 
  • finely julienned carrot, to serve 
  • ¼ cup roasted peanuts, crushed or finely chopped 
  • roughly torn mint leaves, to serve 
  • Marinade: 
  • 2 tbsp fish sauce 
  • 1 garlic clove, finely grated 
  • 1 tsp sugar 
  • ½ tsp ground black pepper 
  • Nuoc cham dressing: 
  • 3 tbsp fish sauce 
  • 3 tbsp sugar 
  • 2 tbsp white vinegar 
  • 2 tbsp lime juice 
  • 1 long red chilli, finely chopped (or a pinch of chili flakes to taste)
  • 2 garlic cloves, finely chopped 

Garnish with toasted sesame seeds, toasted peanuts, slivered green onions, and if you have them cilantro & herbs.

STEP 1
In a large bowl, combine the chicken fillets with the marinade ingredients. Set aside to marinate while you prepare the remaining ingredients. 

STEP 2
For the nuoc cham dressing, place the ingredients in a bowl and whisk until well combined. Set aside for later. 

STEP 3
Cook the noodles in boiling water for 2-3 minutes or until just cooked. Drain and rinse until cool. Divide among serving bowls. 

STEP 4
Heat the oil on a large grill plate or in a frying pan over high heat. Add the chicken fillets and cook 3-4 minutes on the first side or until lovely and golden. Turn the fillets over and reduce the heat to medium and continue cooking for another 3-4 minutes or until cooked through. Remove from heat and slice the chicken. 

STEP 5
To serve, arrange the baby spinach, cucumber and carrot on top of the noodles. Top with chicken slices. Spoon over a generous amount of the nuoc cham dressing. Top with the crushed peanuts and mint leaves and serve. 

For such a simple marinade, this chicken was very tasty! Fish sauce is a real flavour booster.

I’ve adapted the recipe here according to what I had at home, and we felt more like rice than rice noodles tonight. Honestly, we struggle with rice noodles after our trip through Vietnam and Cambodia, the noodles here at home just never taste as fresh and tender. We were in Cambodia, at the Kampot Pepper plantation and I keep finding ways to use that fabulous pepper.

This recipe is exactly as written from Marion Grasby of Marion’s Kitchen. If you haven’t followed her yet on Instagram or Youtube, you are missing out. She is amazing to watch, and every recipe is on point! Thank you Marion!

Dan Dan Mian Noodles

There is something so comforting about a bowl of noodles. I’ve got a fabulous recipe for Tan Tan noodles on here, but this is slightly different – and an entire meal in one bowl. Get as adventurous as you like with the add ins.

  • 1/2 cup low sodium soy sauce
  • 1/4 cup hoisin sauce
  • 2 tbsp black bean sauce
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 2 tbsp creamy peanut butter
  • 1 tbsp tahini
  • 1 small white onion
  • 2 tbsp ginger, minced
  • 2 tbsp garlic, minced
  • 3 cups chicken broth (use veg broth if you want to make this vegetarian)
  • 8 ounces egg noodles (Chinese style), rice noodles or Udon noodles
  • 2 cups fresh spinach
  • 3-4 baby bok choy
  • 2 cups fresh bean sprouts
  • 1/2 – 1 pound ground meat (I used pork but chicken would work well too)
  • 2 cups mushrooms, chopped (I used crimini but that is what was available, use whatever you can find)
  • black pepper
  • 1 medium shallot
  • 4 green onions, chopped

Garnish suggestions

  • sesame seeds, toasted
  • green onions, slivered
  • fresh bean sprouts

Typically, Dan Dan Mian is a spicy dish ….. however I’m not so good with extra spicy food. To make it more authentic, drizzle with chili oil when you are ready to serve. You can either buy one and have it to dress up many dishes, or make a quick, easy one that lives in the fridge for ages.

Chili Oil

Heat skillet over med heat – add:

  • 1/3 cup sesame oil
  • 6 cloves garlic, minced
  • 1-2 tbsp crushed red pepper flakes (depending on how spicy you like it)

Cook, stirring occasionally until garlic is fragrant – be careful not to burn it! Remove from heat and transfer to heat safe bowl or glass jar.

I got this recipe originally from http://www.halfbakedharvest.com – only tweaked it a bit for personal preferences. The chili oil is entirely hers.

Combine soy sauce, hoisin, black bean sauce, honey, vinegar, peanut butter & tahini. Stir well until smooth and creamy. (If the peanut butter and tahini are really cold it helps to heat up the mixture slightly). Add 1/3 cup water.

Bring a large pot of salted water to a boil and cook whatever noodles you have decided to use. Drain well and set aside.

In the same pot, add a little neutral oil and saute the onion, green onion, garlic and ginger until soft and fragrant. Add in 1/2 of your soy sauce mixture. Stir to completely mix it all in and heat up the sauce slightly. Add broth and bring just to a simmer.

In a shallow fry or sauce pan heat up a little neutral oil and add the ground meat. Allow to sit without stirring for a few minutes to help with carmelizing the meat. When mostly cooked, add the mushrooms and shallot. Cook until the mushrooms give up their moisture, and the pan dries out again. Add in the remaining soy sauce mixture. Stir to coat well. Allow the mixture to continue cooking until crispy bits appear. This is an important step as it adds a lot of texture as well as flavour to the finished dish.

Bring the pot of broth back to a higher heat and add in whatever vegetables you have decided to use. Make sure to add them in the right order so your don’t end up with limp veg – nothing sadder. I used bok chow and as soon as they were wilted but still crisp, I turned the heat off and added the spinach and bean sprouts.

Ladle noodles into the bowl and add your broth with vegetables. Scoop a generous amount of the meat mixture over top and garnish with the suggestions listed.

Turning this dish into a vegetarian meal would be so easy – omit the ground meat and use extra mushrooms in that step. Make sure to add extra fresh veg to make it a full meal.

Absolutely delicious!

Make sure to simmer until the meat & mushrooms dry out a bit, getting those lovely little bits of caramelization that add so much flavour and texture.

Add vegetables – as many as you want.

I like to keep fresh vegetables FRESH. I only add the spinach and bean sprouts when I remove it from the heat.

Serve with scallion pancakes for a total win!

Korean Kimchi Noodles

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Don’t you just love a noodle dish that is as versatile as whatever you have in your fridge or garden??  This is just what you need.  

NOODLES

  • 1 small zucchini, diced
  • 1/2 cup diced onion
  • 1/2 cup coloured bell peppers, diced
  • 1/2 cup slivered cabbage
  • 1/2 cup kimchi, diced fine (if you absolutely love kimchi go ahead and use more!)
  • 1/2 cup snap peas, sliced thinly
  • 1 cup bean sprouts
  • 1 lb ground pork
  • 1 Pound fresh noodles

GARNISH

  • Scallion, Toasted Sesame Seeds, Korean Chile Flake, Cilantro and Egg for Garnish

SAUCE

  • 1/4 Cup Gochujang paste
  • 2 TBSP soy sauce
  • 2 TBSP sesame oil
  • 2 TBSP rice vinegar 
  • 1 tsp natural sugar
  1. Mix the sauce ingredients together and set aside.
  2. Cook the noodles in boiling water according to the package instructions. Strain the noodles and rinse well. Drain and set aside.
  3. Prepare the kimchi & vegetables and stir fry until almost cooked, then add in the bean sprouts – remove from pan and set aside.  Add bit of oil to the pan,  stir in the pork and cook 2 minutes. Add in the sauce, reserved vegetables and bring to a simmer. Remove from heat. Stir in the noodles. Stir well to mix and coat.
  4. Serve with garnishes to taste.

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These are the assorted vegetables I had on hand today, and with the sauce it was delicious.  This makes a full meal in one if you pack in enough vegetables along with a little protein (if you are so inclined).  It certainly doesn’t have to be ground pork.  Today I had a wee bit of ground pork in the freezer so I used that along with some shrimp, (chopped up) but it could just as easily be any ground meat or tofu.

 

The BEST meatballs!

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When you request spaghetti and meatballs at Nana’s house you better be prepared to make the meatballs!  Stella loves to, and we all agreed that they were the absolute best meatballs ever.  In fact, I had a hard time keeping enough left in the sauce to have dinner.  Tasters kept appearing in my kitchen …..

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This shows a double recipe, all measured exactly to what Stella feels is the perfect meatball size …. 38 grams.  If you aren’t in a hurry your kids are great at this!

  • 1 pound ground meat (I like a combo of beef and pork)
  • 1/2 cup panko-style breadcrumbs
  • 1/3 cup milk, any kind
  • 2 tablespoon finely chopped parsley, plus more to serve
  • 2 tablespoons finely grated parmesan or pecorino romano cheese, plus more to serve
  • 2 teaspoons coarse or kosher salt, divided
  • Red pepper flakes and/or freshly ground black pepper
  • 1/2 teaspoon onion powder
  • 2 large eggs
  • 2 garlic cloves, minced

Place meat, crumbs, milk, parsley, cheese, 1 teaspoon salt, pepper, onion powder, eggs, and one-third of your minced garlic in a large bowl, and mash everything together with a fork or potato masher until evenly mixed. Using wet hands if needed, form mixture into 2-inch meatballs and arrange on prepared tray. Roast for 12 minutes, until cooked through (you can cut one in half).

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Ground beef and pork well mixed and ready for forming.

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Making sure each meatball is 38 grams takes time …..

Stella's meatballs

Almost 7 now, Stella likes to do it all, even if Nana’s freaking (quietly!) while she puts stuff in or takes it out of the oven.

From this point you can serve them however you like – we like them simmered in a tomato sauce just until heated through.  They are so soft and tender with just the right amount of seasoning.  I always make enough to freeze half for another dinner, for us that means doubling this recipe.

This recipe came from the amazing Deb at smitten kitchen.com, and she also lists her easy tomato sauce for simmering  … if you haven’t been to her website, or read any of her cookbooks, make sure you do!  Always delicious, and manageable for doing with kid helpers.