Tomato Sauce

Gooberface gave me several tomatoes one weekend when she came to visit. I debated what to make with all the tomatoes, and decided on tomato sauce. Last year, I made a Italian tomato sauce which worked great with spaghetti, lasagna, and other Italian dishes. However, there were many times I wished I had a tomato sauce without the Italian spice blend. So this year I made just a plain tomato sauce. With several tomatoes growing the garden, later in the season I will make a Italian tomato sauce.

1. Wash tomatoes

2. Remove core and blossom ends and cut into quarters

4. Place in a large saucepan and simmer for 20 minutes, stirring occasionally. Remove from heat and let cool slightly.

5. Puree tomatoes in a food processor and then strain puree to remove seeds and peels

6. Cook pulp in a large, uncovered saucepan over medium-high heat until the sauce thickens, stirring to prevent sticking.  Cook until volume reduces by half.

8. While the pulp is cooking prepare jars, bands, lids, and water bath canner. Fill canner with enough water that when jars are placed inside the canner they are covered with water by at least two inches. Bring the water to a boil. Fill a medium saucepan 2/3 full of water and bring to a boil.  Remove from heat and place lids in water until ready to use. Clean the jars and bands in hot soapy water, then rinse in warm water.  Keep jars and bands in hot water until ready for use.. If not, jars will crack and break. 

9. Add 1 tablespoon bottled lemon juice to each pint jar, and 2 tablespoons to each quart jar.

10. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Wipe the rim, place the lid, and screw the band on tight.

11. Place jars in the boiling water in canner and process 35 minutes for pints jars, and 40 minutes for quart jars.

 

12. Remove jars from and canner and let sit for 24 hours. Check to make sure the lids sealed by pressing down in the center of the lid. They should not pop. Label jars with name of product, date, and size.

13. Enjoy!

Meal Planning

Several people have asked how we pick our meals, how we open up our cupboards look around and come up with a fabulous meal. The answer is, we don't. I sit down about every two weeks and browse through cookbooks, and recipe websites such as allrecipes.com and foodnetwork.com. From there I pick between 6-10 recipes. The amount of recipes depends on the serving amount, and how many times we will be dinning at home. I try to pick recipes that serve at least 4, not only providing dinner for Miata Guy and I but also for our lunch at work the next day. After picking the recipes, I make a list of the ingredients the recipes call for and from there make my grocery store list. A little over a year doing this method and we love it for several reasons. When shopping at the store we know exactly what we need and are less likely to buy what we call spurge items. By purchasing only what we need we prevent duplicating items already at home, thus saving money and preventing spoilage. Before planning, we would get discouraged looking through cookbooks, for we would always be missing a key ingredient or two.  From picking meals to making my grocery store list it takes around 30-60 minutes.  Miata Guy and I decided never to have the same meal twice. While we may have the same dish every few months we try to change up the spices or sides. We are slowing creeping into trying different ethnic foods besides American, Mexican, and Italian.

If you don't want to plan meals, try having a fully stock panty to give you lots of options to choose from.
Here's what is in our pantry at the moment


- Alcohol (red and white dry wine, rum, beer...... yes some recipes call for beer)
- Balsamic glaze
- Breadcrumbs (plain and panko)
- Broth (chicken and beef, both low sodium)
- Beans (canned black, kidney, garbanzo, navy, and chili)
- Chili pasta and sauce
- Chipotle chiles in adobo sauce
- Cooking spray
- Extract (almond, vanilla, maple, banana, anise)
- Grain (oatmeal, quick cooking barley)
- Honey
- Jellies and Jams
- Ketchup
- Mayonnaise
- Mustard (plain, Dijon, and whole grain Dijon)
- Nuts (almonds, walnut, peanuts, pecans, hazelnut)
- Oil (canola, olive, vegetable)
- Pasta (spaghetti, lasagna, leguine, orzo, penne, and rotini)
- Pesto (basil)
- Relishes (dill and sweet)
- Rice (white and brown)
- Salad dressings
- Sauces (BBQ, chili, soy, Worcestershire)
- Spices (too many to name)
- Tomato products (crushed tomatoes, diced, paste, sauce)
- Vinegars (balsamic, cider, red wine, sherry, Marsala)

As far as fresh ingredients, it depends on the recipes, but usually we have

- Fresh fruits and vegetables
- Garlic (minced)
- Lemons and Limes
- Butter (Imperial and non salted)
- Cheese (depends on what the recipes call for, but we usually always stock cheddar, Mozzarella, and Parmesan)
- Milk (skim, half and half, and light whipping cream)
- Sour cream
- Plain Yogurt
- Eggs
- Meat (depends on the recipes, but we usually always have chicken, hamburger, pork, and salmon or tilapia in the freezer)
- Frozen fruits and vegetables

Hope this helps!

Cake Decorating Class 2 Update

The second basic cake decorating class proved to be just as awesome as the first. I love how the instructor can give the other student and I so much personal attention. The atmosphere is very relaxed and never rushed. To start the class, we took our 8 inch cake and leveled the top. We torted the cake, which means cut the cake in half in order to add a filling. I decided just to add some icing in the center versus pudding or pie filling. Next time, I would like to try making a chocolate cream filling. Yum! Then we frosted the cake. I am so thankful to now know how to frost a cake to prevent crumbs from showing. I can frost a cake quickly with ease to create a smooth clean finish. Next we learned and practiced the different bag positions, pressure control, curving lines, tight zigzags, and dimensional decorating. Finally, we decorated our cake. I love the idea of tracing your "pattern" on wax paper with piping gel, then transferring the image on the cake. This provides a guide which disappears as you pipe your design.

The dimensional decorating technique was done with round tip 12. The sprinkle looking dots are done with round tip 3.

I can't wait for next weeks class. We will be learning so much, drop flowers, rosettes, shell borders, the pompom flower, leaves, filling and icing a cupcake, and the shaggy mum! Wow! I can't wait.

Lasagna

Lasagna is our favorite meal to bake when we invite friends or family over for dinner. We found this recipe on allrecipes.com and after a few tweaks here and there..... perfection! This particular recipe is one we highly encourage you add and subtract amounts of ingredients to fit your own taste palette. The following recipe with our tweaks lends towards the sweeter side from the mild italian sausage and increased amount of basil. Fresh Mozzarella and Parmesan cheese along with the sauce makes a perfect blend to make your mouth water and you wanting more than one piece.

Original Recipe from Allrecipes.com World's Best Lasagna

1. In a large saucepan, or dutch oven, cook

-1 lb Italian sausage (we used mild but if you like a spicier taste we suggest trying hot Italian sausage)
-3/4 lb ground beef
-1/2 cup minced onion
-2 garlic cloves, crushed

over medium heat until browned. Drain any excess grease.

2. Stir in

- 2 medium chopped tomatoes or 1 (28 oz) can crushed tomatoes
- 2 (6 oz) cans tomato paste
- 2 (6.5 oz) cans canned tomato sauce----- we use our own homemade tomato sauce
- 1/2 cup water

3. Season with

- 4 tablespoons fresh basil
- 1/2 teaspoon fennel seeds
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/4 ground pepper
- 1 teaspoon oregano
- 2 tablespoons chopped fresh parsley

*if following the original recipe, we found 1 tablespoon salt was too much, as was 2 tablespoons sugar

4. Simmer, covered, for around 90 minutes, stirring every once in awhile
* To increase the flavors we make the sauce the night before so the spices have time to marinate in the refrigerator overnight.

5. Cook 12 lasagna noodles in boiling water for 8-12 minutes. Drain and rinse in cold water.

6. In a medium mixing bowl combine 16oz ricotta cheese with one egg, 2 tablespoons parsley, 1/2 teaspoon salt.

7. Preheat oven to 375 degrees F

8. Assemble lasagna

-spread 1 1/2 cups meat sauce in the bottom of a 9X13 inch pan
-arrange 6 noodles lengthwise over the meat sauce
-spread half the ricotta cheese mixture on top of the noodles
-top with 1/4 lb mozzarella cheese sliced or shredded and 1/4 cup grated Parmesan cheese
-Spread 1 1/2 cups meat sauce
-arrange last 6 noodles lengthwise
-spread remained ricotta cheese mixture
-top with 1/4 lb mozzarella cheese sliced or shredded and 1/4 cup grated Parmesan cheese
-Top with remained meat sauce mixture
-Top with remainder 1/4 lb mozzarella cheese sliced or shredded and 1/4 cup grated Parmesan cheese

9. Cover with foil.
*Make sure foil does not touch the cheese, or spray foil with with cooking spray to prevent cheese from sticking.

10. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes or until cheese is lightly browned and sauce is bubbling.

11. Cool for 15 minutes before serving.

12. Enjoy!

Calories 448     Total Fat 21.3g     Cholesterol 84mg

Cake Decorating Attempts and Class One Update

In summer 2010, six months into my first career job I discovered the darkness of second shift. The sunshine could not brighten my spirits as I ate every meal alone. I needed more to do than training and walking the dog while I waited to go to work as everyone else came home. I can't remember the reason I was at the craft store, but as I strolled down the clearance aisle like I normally do, the cake decorating student kit caught my eye. At the local 4-H fair growing up the cakes always intrigued me but Gooberface always deterred me  After finding the other items I came in for I returned to the kit. After an intense internal heated self debate I purchased the kit.

After reading the information book, I started practicing on the practice board. I self taught myself the basic techniques the best I could. Below are the cake, cookie, cupcake, and candy decorating attempts I have made over the past year.

First Cake

*3 layer russian imperial stout
with chocolate ganache


*buttercream frosting tinted green for rope border made from tip 21

*buttercream frosting writing done with tip 3

Second Cake

*4 layer german chocolate cake with Coconut Frosting between the layers.

*buttercream frosting tinted leaf green

*flowers made from royal icing tinted pink and purple and tip 16

*buttercream frosting rope border done with tip 21

*buttercream frosting flower centers and beading done with tip 3

Third Cakes

*vanilla cakes

*buttercream frosting and cookie icing

*The skull I covered with the star tip 16

Sugar Cookies

*buttercream frosting

*Decorating done with star and round tips

3 layer yellow cake with white butterceam frosting between the layers

*white buttercream frosting

*trees made from royal icing and buttercream icing

CupCakes

*The hearts are part of a pound cake that I divided and cut into hearts with a cookie cutter.

*I tinted buttercream frosting and then melted it slowly in the microwave.

*I dipped the pound cake in the melted tinted frosting

Cupcakes and Buttercream Frosting

*Roses are made from fruit chews.
Steams are made from Jolly Ranchers and Mike N Ikes

4 Layer German Chocolate cake

*Homemade Coconut Frosting between the layers and on the top of the cake.

*Chocolate Buttercream Frosting

*Shell Border with tip 21

White Mini Cupcakes

*White Buttercream Frosting

*Eggs made from White Chocolate

*Yolks are made from tinted Lemon Curd

Annie's Graduation Cake

*butter cake with teal buttercream frosting between the layers

*fondant on top spray painted black

*The photo was taken before the misting color completely dried

Miata Guy's Graduation Cake

*2 layer yellow cake

*white buttercream frosting

*buttercream frosting tinted old gold and piped with tip 21 to make the rope borders

Miata Guy's Second Graduation cake

*chocolate cake with buttercream frosting between the layers.

*Topped with white fondant









From now until the end of the year I am working third shift. Hooray! With my evenings open, I signed up for a cake decorating class at Michaels. With two beginner decorating classes I, fortunately, am in a class with just one other person while the other class has ten people. WooHoo, semi private lessons! The first class was awesome!

New Tips Learned
-Importance of icing consistency
-Never fill the bag more than about a cup
-You can use pie filling or pudding as a filling between your cake layers
- Definition of torting
-Awesomeness of the cake lifter
-How to properly make Icing

I can't wait for the second class, and I will post pictures of my cake soon after the class!

Grilled BBQ Chicken Sandwich with Spicy Avocado Spread

The spicy avocado spread despite the title, really is not all that spicy. The spice is more like the flavors jumping around in your mouth rather than slapping you in the face. The BBQ coating the chicken helps calm the spicy flavor. To round out the meal we paired this sandwich with a broccoli and cauliflower medley. This sandwich is a great way to dress up BBQ without adding many calories.

Original Recipe from Cooking Light Fresh Food Fast page 83

1. Preheat grill

2. Coat both side of the chicken with barbecue sauce and grill until chicken is done. (We suggest pounding the chicken until it is even). Optional- Place one slice of cheddar cheese on the chicken one minute before completeness.

3. Place chicken on a white or wheat hamburger bun and top with lettuce, tomato, and spicy avocado spread.

4. Enjoy!

Calories 368     Fat 16g     Protein 31.9g     Carb 31.8g     Fiber 7.8g

Spicy Avocado Spread

Combine 1 ripe avocado coarsely mashed, 1 tablespoon minced jalapeno pepper, 1 tablespoon minced red onion, 1 1/2 tablespoons fresh lime juice, 1 garlic clove, 2 teaspoons minced fresh cilantro, and 1/8 teaspoon salt, and stir well.

 Calories 31     Fat 3g     Protein 0.4g     Carb 1.8g     Fiber 1g

Roasted Vegetable Pizza

Hands down this is one of best homemade pizzas we have made to date. The toppings and sauce provides a relaxing change from traditional pizzas. A sweetness will fill your house as the basil and sweet 100 tomatoes along with the other vegetables and spices roast gently in the oven. This non-greasy pizza will fill you up especially if paired with a delicious salad. And you can't go wrong with only 300 calories for 1/6 of the pizza.

Original recipe from Cooking Light Fresh Food Fast page 150

1. The original recipe calls for pre-made thin pizza crust. We make our own crust, which I'll share at a later date. I usually bake the crust till just before it begins to brown.. While the crust bakes, I prepare the vegetables.

2. Combine 1 red onion chopped, 2 medium zucchinis coarsely chopped, 1-2 cups sliced mushrooms, and 2 cups sweet 100 tomatoes. Drizzle with olive oil and dash with a little salt and pepper. Place on a large rimmed baking sheet (lined with foil for easier clean up) and bake at 500 degrees for around 18 minutes or until the vegetables are lightly browned and tomatoes begin to wrinkle, stir every once in awhile. Add 1/4 cup finely chopped fresh basil.

3. Spread basil pesto over almost done crust.

4. Top with the roasted vegetables and mozzarella and parmesan cheese.

5. Bake at 500 degrees until cheese melts and crust browns.

6. Enjoy!

Calories 309     Fat 15g     Protein 13.6g     Carb 31.8g     Fiber 3g 

We have made this pizza several times at home and decided why not give it a try while camping.

Chopping the yummy vegetables














Annie's lovely camera work!

s

 Roasting the veggies over the fire!

 Basil Pesto spread over the crust. We baked the pizza over the fire on a cast iron pizza pan.

 Miata Guy, Gooberface, and myself spreading the veggies over the pizza, before adding the cheeses.

"Baking the pizza" Miata guy did some fancy work with the aluminum foil to help keep more heat inside.

 The finished product!

Cumin-Spiced Chicken with CHunky Tomato Sauce served with Chili-Lime Corn on the Cob

This dish has a hint of mexican flair without the calories. Green chiles and cilantro are a must to spice the flavor of this dish up to another dimension. The topping for the corn is absolute magic. Annie, who doesn't eat corn, devoured her ear in no time flat. I wish I knew more about food and flavors to explain what is happening with all the ingredients. But trust us, try this corn and it will be one of the best ears of corn you have ever tasted! Guaranteed!

Cumin Spiced Chicken with Chunky Tomato Sauce
Original Recipe taken from Cooking Light Fresh Food Fast page 317

1) Heat skillet over medium-high heat and coat with cooking spray or olive oil. Sprinkle both sides of chicken evenly with cumin and salt (we lightly "dust" both sides). Cook chicken until no longer pink, and remove from skillet.

2) Add 1 can (10oz) mild diced tomatoes and green chiles, undrained. (I use a plain can of diced tomatoes or 1 large tomato, 2 green chile peppers (you can find green chile peppers in the international aisle at larger grocery stores)) and 1/4 teaspoon cumin.

3) Cook for 1 minute, before returning chicken to skillet. Spoon tomato mixture evenly over chicken, and top with a mexican blend cheese. Cook until cheese melts.

4) Top with fresh chopped cilantro

5) Enjoy!

Calories 253     Fat 6g     Protein 45.9g     Carb 2.7g

Chili-Lime Corn on the Cob
Original recipe taken from Cooking Light Fresh Food Fast

1) Cook or Grill corn until tender

2) Place 2 tablespoons of butter in small microwave-safe bowl. Microwave on high for 15 seconds or until butter melts. Stir in

1/2 teaspoon chili powder         1/2 teaspoon grated lime rind
1/4 teaspoon salt                       1/4 teaspoon pepper

I also add a few squeezes of lime juice.

3) Brush mixture over corn

4) Enjoy!

Calories 131     Fat 7g     Protein 3g     Carb 18.1g

Balsamic Chicken with Roasted Tomatoes served with Mushroom and Zucchini Orzo

We place food into different categories or labels if you will. I tend to group food according to occasion, breakfast, dinner, supper, dessert, and snacks etc. This dish hands down is my all time favorite fresh food fast supper meal. That might be because this dish encompasses several of my favorite foods, such as chicken, sweet 100 tomatoes, zucchini, orzo, and balsamic.The sweetness from the sweet 100 tomatoes juice balances the glazed bitterness from the balsamic vinegar perfectly. The orzo, tiny rice shaped pasta morsels, surprise your taste buds and mind with different texture and taste from rice. We suggest when serving this dish if you have leftovers to immediately portion and refrigerate. Miata Guy ended up eating half his lunch in additional to his dinner once, because of all the delicious flavors.

1) Preheat oven 450 degrees

2) Combine 1 pint sweet 100 tomatoes or grape tomatoes, 1 tablespoon honey, and 1 1/2 teaspoon olive oil. Place tomato mixture on a foil-lined cookie sheet. Bake at 450 for 12 minutes or until tomato skins burst and begin to wrinkle. Transfer tomato to a bowl, including the juice. Stir in 1/4 teaspoon salt.

3) Season 4 boneless chicken flattened breasts with salt and pepper

4) Heat a nonstick skillet over medium-high heat. Cook chicken and remove from heat.

5) Drizzle chicken with a balsamic vinaigrette dressing. Spoon tomatoes evenly over chicken

6) Enjoy!

Calories 238     Fat 4g     Protein 40g 


Mushroom and Zucchini Orzo


We love vegetables so much and with this dish we usually double the mushrooms and zucchini. We also tend to cut the butter in half and almost double the spices. Point is you can alter recipes to fit your likes and needs. Watching your sodium intake, then emit the salt and add a pinch more oregano! Miata Guy and I never make the same dish twice, since we are always altering and "playing around" with the ingredients and amounts. 

1) Cook 1 cup orzo according to package directions, omitting salt and fat. Drain and keep warm.

2) While orzo cooks, saute 1 cups sliced mushrooms and 1 cups diced zucchini until tender and browned

3) Combine orzo, mushroom, zucchini, with

1 Tablespoon butter            1 teaspoon dried oregano
1/2 salt                                1/2 teaspoon pepper

in a large bowl, tossing gently.

4) Enjoy!

Calories 197     Fat 4g     Protein 6.3g

Tilapia with Quick Lemon Pesto and Grilled Zucchini and Pepper with Corn

When I meet Miata Guy he tried to impress me with his cooking knowledge every now and then. His salmon dish seasoned with rosemary and olive oil was great the first time, but after the 4th or so time I was left wanting to try something new. Excited to find some interesting fish dish recipes in my newest cookbook I couldn't wait to try them out. This particular dish, has some interesting flavor combinations, interesting a good way. The basil and lemon contrast each other and each demand your tongue's attention equally.

Original Recipe taken from Cooking Light Fresh Food Fast page 199

1) Prepare grill

2) Place tilapia on grill rack sprinkle with salt and pepper. Grill approximately 4 minutes on each side.

3) Combine the following ingredients in a blender or food processor. Process until finely minced.

1/8 teaspoon salt                    2/3 Cup firmly packed basil leaves
1/4 Cup parmesan cheese        2 Tablespoon olive oil
2 Garlic cloves, peeled            1 Tablespoon grated lemon rind
1 Tablespoon fresh lemon juice

4) Serve fish over pesto and enjoy!

Calories 283     Fat 13g     Protein 38.7g     Carb 14g

Grilled Zucchini and Pepper with Corn

I love zucchini and you would not believe my excitement when my garden was spitting out 1 foot zucchinis right and left! Grilled zucchini makes my mouth water every time. yummmm!

1) Prepare grill

2) Coat zucchinis (halved lengthwise) and bell peppers (halved lengthwise) with cooking spray. Grill 5 minutes on each side or until bell pepper is charred and zucchini tender.

3) Remove vegetables and cut into 1 inch pieces. Place in a bowl and stir in 1 cup of corn. Season with salt, pepper, and crushed red pepper flakes.

4) Enjoy!

Grilled Chicken Reuben

This grown up reuben melts in your mouth and leaves your tongue begging for more. The chili sauce adds a subtle boldness without overpowering the entire dish. The rye/pumpernickel bread and jarlsberg cheese elevate this sandwich and pull all the flavors together. We paired this filling sandwich with homemade baked fries and a califlower and broccoli blend. This recipe gave us 2 dinners, and 2 lunches each, and we sure didn't mind the left overs. This reuben is just that yummy!

Original recipe taken from Cooking Light, fresh food fast page 81

 1) Combine in a medium bowl and toss well to coat
                     2 Cups angel hair coleslaw
                     2 Tablespoons light mayonnaise
                     2 Tablespoons chili sauce
                     1 teaspoon dill pickle relish

2) Spoon coleslaw mixture onto a rye and pumpernickel swirled bread slice

3) Top with shredded cooked chicken breast and reduced-fat Jarlsberg cheese

4) Heat a large nonstick skillet over medium hear. While skillet heats, spread 3/4 teaspoon yogurt spread evenly over 1 side of the sandwich. Place sandwich spread side down in skillet.

5) While sandwich cook 2-3 minutes or until lightly browned, spread the other side of sandwich with the yogurt spread. Turn sandwich over and cook 1-2 minutes until lightly browned and cheese melts.

6) Enjoy!

Calories 412, Fat 13g, Protein 35.1g, CARB 34.7g,