Spaghetti Sauce

I've been using this spaghetti sauce recipe for years. I think the original recipe goes back to my childhood when my mom made it regularly for our family. This recipe was very kid-friendly in our family. I've changed it a little, but not much. It was always good, especially since my mom is one of the best cooks ever. I also use this sauce for lasagna, recipe posted on 8/15/2012 and the Italian Casserole recipe posted on 5/29/2012. This is a good, basic sauce for most Italian recipes calling for a tomato-based pasta sauce.  Blessings...

Recipe:

1 lb. lean ground beef (I use 4% fat)
1 cup chopped onion
1 clove garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (7 oz.) mushroom stems and pieces, undrained
1 large, or two small, bay leaves
1 tsp. salt
a few grinds black pepper
1 tsp. basil, crushed
1/2 tsp. Italian herbs, crushed
1/4 tsp. marjoram, crushed
a splash of red wine (about 1/4 cup)
1/4 tsp. brown sugar, optional, depending on how acidic the tomatoes are.

1. In a large kettle or Dutch oven over medium-low heat, cook ground beef, onion and garlic, stirring and breaking up meat until meat is crumbled and no longer pink. Be careful that the onion and garlic do not brown or they will get bitter. Sprinkle with salt and pepper.
2. Add remaining ingredients and 1 cup of water, stir to combine. Bring to a boil; lower heat to simmer and cook uncovered for 2 - 3 hours or longer.
3. As the sauce simmers, it cooks down developing the flavors and thickening. You will need to watch and add water in 1/4 cup increments to keep the process going so the sauce doesn't burn.

Yield: about 6 cups
1/2 cup = 121 calories

Note: When using the sauce for spaghetti, you want a thick sauce. When using the sauce for lasagna or the Italian casserole, you want the sauce thinner because you will be baking the pasta in the sauce and pasta absorbs moisture.
Note: Crushing dried herbs in the palm of your hands releases the flavor.

Italian Broccoli Salad

This recipe for a very easy broccoli salad uses only four ingredients and some bottled dressing. Fast and simple to get on the table after a short stay in the fridge to blend the flavors. And, it tastes great the next day if you make extra and have leftovers. Blessings...

Recipe:

2 cups chopped fresh broccoli florets and thin stems
2/3 cup chopped Roma tomato (1 3-oz tomato)
1/4 cup sliced black olives (8 olives)
1/4 cup chopped onion, white or red
1/2 cup lite Italian dressing (see note)
freshly grated Parmesan cheese, optional

1. Place chopped vegetables in a bowl and pour dressing over; stir to combine and cover.
2. Refrigerate salad for an hour, or more, to blend flavors.
3. Sprinkle individual servings with Parmesan cheese, if desired.

Yield: 2-1/2 cups
63 calories per 1/2 cup serving
1 gm. fiber
Note: I use Ken's Steak House Northern Italian with Basil and Romano Dressing and figured the calorie count accordingly.

Salsa Green Beans

This easy and tasty recipe is a great way to use vine-ripened tomatoes, green beans, and a bit of salsa. I didn't have fresh green beans so I used frozen with great success. We enjoyed the combination of green beans, tomatoes and salsa with Lime Broiled Cod for a Mexican inspired meal. I will post the cod recipe at a later date. Blessings...

Recipe:

4 cups fresh or frozen cut green beans
1/2 cup chopped onion
1/4 cup butter
3 medium tomatoes, cut into small wedges
2 tbsp. salsa
1 garlic clove, minced or 1/4 tsp. garlic powder
1/4 to 1/2 tsp. salt

1. In a saucepan, cover beans with water; bring to a boil. Cook, uncovered, for 8-10 minutes or until crisp-tender.
2. Meanwhile, in a skillet, saute onions in butter until tender.
3. Drain beans. Add the tomatoes, salsa, garlic, salt and onions; heat through.

Yield: 6-8 servings
This is a reader-contributed recipe in a Taste of Home cookbook.

Tomato-Cucumber Salad with Basil Dressing

A few years ago, in the middle of summer when tomatoes and cucumber are at their best, my mom sent me this wonderful recipe. The combination of fresh basil, a bit of lemon zest and the sweeter Balsamic vinegar make for a wonderful dressing drizzled over the slices of fresh tomato and bits of cucumber. Blessings...

Recipe:

1 medium tomato cut into 6 slices
1/2 cup chopped cucumber (I prefer the milder English cucumber in this recipe)
1/8 tsp. salt
1-1/2 tsp. fresh basil or parsley chopped fine (basil is best)
1 tsp. fresh lemon zest
1 tsp. sugar
1 tbsp. Balsamic vinegar

1. Place tomato on two plates and sprinkle cucumber on top. Sprinkle with salt.
2. Mix remaining ingredients in a small bowl. Drizzle over tomato and cucumber. Let stand 5 minutes before serving.

Yield: 2 servings
This recipe comes from a Betty Crocker cook book.

Guacamole Tossed Salad

This recipe is yummy, or as I wrote in the Taste of Home Cookbook that it comes from, "Excellent". It is very similar to the Avocado and Tomato Salad posted on 8/9/2012 except that this recipe incorporates lettuce making it a more standard kind of dinner side. It is very Mexican in flavor, just as the title suggests. I didn't have any red onion so I substituted green onion, which tasted great. The salad is served alongside Chicken Quesadillas which I'll post next week. Blessings...

Recipe:

2 medium tomatoes, seeded and chopped
1/2 small red onion, sliced and separated into rings or finely chopped
6 bacon strips, fried crisp and crumbled
1/3 cup vegetable oil
2 tbsps. apple cider vinegar
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. hot pepper sauce
2 large ripe avocados, peeled and cubed
4 cups torn salad greens

1. In a bowl, combine the tomatoes, onion and bacon.
2. In a small bowl, whisk the oil, vinegar, salt, pepper and hot pepper sauce. Pour over tomato mixture; toss gently. Add avocados.
3. Place the greens in a large salad bowl; add the avocado mixture and toss to coat.
Serve immediately

Yield: 4 - 6 servings

Greek Tomato and Cucumber Salad

A few years ago, I came across this tomato and cucumber salad recipe in a spice catalog and decided to give it a try. Greek Seasoning was new to me at that time, but now I use it regularly. Summer is a perfect time to make salads using tomatoes and cucumbers from the farmers market or maybe right out of your own home garden. The flavors in this salad aren't overly strong and the salad will keep in the refrigerator for a few days, just drain off some of the marinade as the tomatoes and cucumbers will release moisture. The main dish salad seen in this photo is Tuna Macaroni Salad which was posted on 5/27/2014. I'll post the carrot salad recipe tomorrow. Blessings...

Recipe:

5 small tomatoes
1 cucumber
1 small red onion, 1/2 cup (I have used other kinds with good results)
1 tbsp. Greek Seasoning
1 tbsp. water
1/4 cup olive oil
1/3 cup red wine vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper

1. Mix the Greek Seasoning with the water in a small bowl and let stand for 5 minutes.
2. Wash the tomatoes and remove the stems. Cut into wedges and place in a serving bowl.
3. Peel the cucumber and cut into 1/4" thick slices, cut slices in half and add to the bowl. Peel the onion and chop; add to the bowl.
4. Whisk the remaining dressing ingredients into the Greek Seasoning and water until well blended. Stir dressing into salad, cover and chill for a few hours. The longer you marinate the vegetables the better the flavor.

Yield: 4 - 6 servings
Note: A can of small white beans, rinsed and drained, added to the salad makes a good lunch salad.

Creamed Tomato Bisque

Tomato soup has always been a favorite of mine, not a rich bisque made with whipping cream but a can of Campbell's soup made with milk instead of water. That is, until I came across this recipe years ago in Marlene Sorosky's book Cookery for Entertaining. The recipe does take some time to prepare, but it is so worth it to have a bowl of this rich creamy tomato soup instead of the ho-hum canned version. The blend of spices is wonderful and fragrant making a bowl of this soup delicious when served either hot or cold. Blessings...

Recipe:

1 stick butter
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped carrots
1/3 cup all-purpose flour
4 14.5-oz. cans chopped tomatoes, drained
2 tsp. sugar
1 tsp. basil
1 tsp. marjoram
1 bay leaf
4 cups chicken broth
2 cups whipping cream
1/2 tsp. paprika
1/2 tsp. curry powder
1/4 tsp. white pepper
salt to taste

1. Melt butter in a 4-qt. or larger saucepan. Saute' celery, onion and carrots until tender.
2. Stir in flour. Cook 2 minutes, stirring constantly.
3. Add tomatoes, sugar, basil, marjoram, bay leaf and chicken broth. Cover and simmer 30 minutes, stirring occasionally.
4. Discard bay leaf. Puree soup in batches in a blender. Return mixture to the saucepan.
5. Add cream, paprika, curry powder and pepper. Stir to blend. Add salt, if needed, to taste. Reheat gently over low to medium-low heat being careful not to boil.

Yield: 12 1/3 cups
235 calories per cup
2 gms. fiber
Note: Soup may be refrigerated for several days or frozen for 4 to 6 months in an airtight freezer container.

Tomatoes Vinaigrette

Tomatoes are a wonderful side dish whether for lunch or dinner. This favorite recipe comes from Betty Crocker's Cookbook, a great and faithful resource in my kitchen for years. Of course, the best tomatoes are those that come right out of the garden or those that are purchased at a farmer's market during the hottest part of summer, but I have found that Roma's work well the rest of the year. This recipe has been a favorite spring and summer side dish in our family for years. Blessings...

Recipe:

8 to 12 thick tomato slices or peeled small tomatoes
1 cup olive oil or salad oil
1/3 cup wine vinegar
2 tsps. oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cloves garlic, crushed
Crisp lettuce, opt.
Minced green onion, opt.
Snipped parsley, opt.

1. If using small tomatoes, cut off stem ends. Arrange tomatoes in baking dish, 8 x 8 x 2-inches.
2. In tightly covered jar, shake vinaigrette ingredients or whisk together in a small bowl; pour over tomatoes.
3. Cover; chill 2 to 3 hours, spooning dressing over tomatoes occasionally.
4. Just before serving, arrange tomatoes on lettuce lined serving platter. Sprinkle tomatoes with onion and parsley; drizzle some of the dressing over top.

Yield: 6 to 8 servings

Pizza Fondue

Fondue is usually geared to adult tastes with strong flavors, but this easy and fun recipe is very kid-friendly.
There is lots of cheese with the only seasoning coming from the stewed tomatoes and salsa, so get the salsa your family enjoys and create a fun family meal. Blessings...

Recipe:

1 can (14.5 ounces) stewed tomatoes
1/2 cup tomato salsa
2 cups grated cheddar cheese (I use medium)
2 cups grated Monterey Jack cheese
ground black pepper to taste
1 large loaf crusty bread, cut into 1-inch cubes
assorted vegetable dippers

1. Chop tomatoes into bite-sized or smaller pieces. Add salsa and bring to a simmer in a medium saucepan.
2. Slowly add the cheese, while stirring, to help it melt evenly. Grind pepper over the top.
3. Transfer to a fondue pot, crockpot or keep warm on the stove over very low heat.

Yield: serves 6 to 8
230 calories per serving

Taco Soup

Years ago when we lived in California, my husband tasted this soup at a potluck at work. He liked the soup so much that he brought the recipe home for me to make. Like so many recipes I have, it was put in a drawer and forgotten. I came across it awhile ago and decided to give it a try. I didn't have all the ingredients on the pantry shelf so I had to make a few substitutions, but they worked. The recipe is basically a "dump" recipe. You know, the kind of recipe in which you open a can and dump it in the pot? We ate the soup without the taco chips and cheese, and because it has such good flavor it is still a delicious soup. Saves calories, as well. So easy to throw together at the end of a busy day when everyone is hungry. Blessings...

Recipe: 

1 lb. lean ground beef
1/2 cup chopped onion
1 16 oz. can kidney beans, rinsed and drained
1 16 oz. can whole kernel corn, undrained
1 16 oz. can Mexican style tomatoes, undrained
1 16 oz. can tomato sauce
1 pkg. taco seasoning mix
1 4 oz. can chopped green chilies, undrained
1 small can sliced olives, drained
1 cup beef broth
Tortilla chips, Mexican 4 cheese blend, if desired

1. In a large soup kettle, brown ground beef and onion. Sprinkle with salt and pepper.
2. Add all remaining ingredients except tortilla chips and cheese. Cook over medium heat until heated through. (I covered the pot and simmered the soup for about 20 minutes to blend the flavors).
3. Put broken tortilla chips in each soup bowl and ladle soup over. Top with cheese.

Yield: 9 1/3 cups
Note: I didn't have Mexican tomatoes, so I used plain diced canned tomatoes. I also didn't have a pkg. of taco seasoning, so I used 2 tsps. Southwest Seasoning and 1 tsp. ground cumin. I had leftover olives in the refrigerator so I sliced about 1/4 cup. All worked very well.

In Praise of Soup and Sandwich Dinners

On a busy day, or at the end of the week, it is a blessing to cut dinner prep short and put soup and sandwiches on the table. This week was particularly busy and by last evening there were a few leftover items in the fridge that I could combine with a Tuna Melt Sandwich, and I knew all would be well because my hubby loves Tuna Melts.

I first encountered a Tuna Melt years ago in a restaurant in southern California when I was away at school. I never even thought about making them at home until I had a family and going out for a tuna sandwich was no longer in the budget. They are so good, easy to prepare and my family liked them, so they became a mainstay on our menu plan.

Here we are having them alongside what remained of the Pinto Bean Soup that my friend and I had for our lunch this week. This recipe is posted on 1/9/2010. We also finished up the Fresh Raspberry Pie that was posted on 6/18/2013. Have a wonderful weekend, and if it is a busy time, enjoy some soup and a sandwich for dinner. Blessings...

Recipe:

Canned tuna made with a bit of mayonnaise to moisten and bind it together.
Slices of medium Cheddar cheese
Slices of fresh tomato
Bread of choice

1. Spread the amount of tuna filling you wish on one slice of bread, top with slices of tomato and then top this with slices of cheese topped off with the second slice of bread.
2. Butter the top slice of bread and place in a frying pan or on a griddle, buttered side down. Butter the second slice of bread.
3. Cook over medium-low heat until bread is toasted to a golden brown. Flip over to brown second side. Sandwich is done when bread is beautifully toasted and cheese is melted. Yummy!

Overnight Tossed Green Salad

When I was a new bride of five months, my husband and I moved from our hometown to Santa Cruz, Ca. This move might as well have been to the moon for me. At that time, I did not make new friends easily at all and I never even considered that I would not live near my family. Little did I know that there would be a time when I would be leaving California, and even further from family and friends.

Early in our time in Santa Cruz, a wonderful and very kind woman befriended me at our new church. We became instant friends, as did our husbands. Thankfully, for me, she was a wonderfully gifted cook and she shared recipes for the dishes that my husband and I enjoyed in their home.

Years ago, overnight green salads were very popular. I had tried many and was not pleased with any of them, until Chris served this one for one of our dinners together. Preparing the salad for a large gathering the night before the meal takes some of the last minute stress out of the meal preparations as guests are arriving. It's so nice to have as much of the meal prepared in advance as possible in order to free up time to enjoy being with our friends and family. Blessings...

Recipe:

1 medium head iceberg lettuce (romaine can also be used)

1 10-oz. pkg. fresh spinach

1/2 cup sliced green onion

1 pint cherry tomatoes, halved

1 10-oz. pkg. frozen petite peas, thawed

1 lb. pkg. bacon, diced, cooked and drained

Dressing:

1 cup mayonnaise

1 cup sour cream

2 tbsps. fresh lemon juice

1/2 tsp. oregano

1/4 tsp. basil

1/4 tsp. salt

1/8 tsp. pepper

1. Tear lettuce and spinach into bite-sized pieces into a large salad bowl.

2. Layer onion, tomatoes, peas and bacon over greens.

3. Combine dressing ingredients. Spread over top like frosting, being sure to seal out air. Refrigerate overnight.

4. Toss and serve

Yield: 10 servings

Tex-Mex Dip

My plan was to post this wonderful recipe last week before the Super Bowl but, life got in the way, so I'm going to move forward with the post and it will be available for other gatherings of family and friends to come. This is our family's favorite of favorites. We love it; maybe it will become a favorite of your family, as well. Blessings...

Recipe:

2 cans (9 oz. each) bean dip
3 avocados, peeled
2 tbsps. lemon juice
1/4 tsp. pepper
1 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1 pkg. (1-1/4 oz.) taco seasoning (see note)
2 cups (8 oz.) shredded cheddar cheese
1 cup sliced ripe olives (2 3-1/2 oz. cans, drained)
4 green onions with tops, sliced
1 large tomato, chopped and seeded
Tortilla chips

1. Spread bean dip on a 12-inch serving plate.
2. In a small bowl, mash the avocados with lemon juice and pepper; spread over bean dip.
3. Combine sour cream, mayonnaise and taco seasoning; spread over the avocado layer.
4. Sprinkle with cheese, olives, onions and tomato.
5. Serve with tortilla chips.

Yield: 8-10 servings
Note: 2 tbsps. Southwest seasoning can be used in place of taco seasoning, if you have it.

Avocado and Tomato Salad

On our recent vacation to visit family, our niece made this wonderful salad for a family barbecue hosted by our son and daughter-in-law. The salad has the wonderful full flavor of fresh tomatoes and avocado that the San Joaquin Valley is known for in the summer. We enjoyed the salad along with hot dogs, beans, watermelon, chips and a wonderful birthday cake Mom made for our great-niece. This wonderful gathering of our family will be a time I will always remember fondly. Blessings...

Recipe:   

6 slices bacon, fried crisp and crumbled
2 tbsps. vegetable oil
1 tbsp. apple cider vinegar
1/2 tsp. salt
1/8 tsp. pepper
3 drops red pepper sauce
2 medium avocados, cubed
2 medium tomatoes, cut into 1/2-inch pieces
1 small onion, chopped or 3 green onions, thinly sliced

1. Mix oil, vinegar, salt, pepper and red pepper sauce; pour over avocados. Toss.
2. Stir in bacon, tomatoes and onion.
3. Cover and refrigerate for about 2 hours.

Serves:  4 to 6

Red Beans and Rice

This is a wonderfully easy slow-cooker version of a traditional favorite from the Southern part of the United States. Because all but the bell pepper and onion are already cooked in this recipe, the dish cooks on low heat for about 4 hours and dinner is ready, except for the side dishes, such as rice and salad. I use Minute Brown Rice, which cooks quickly in the microwave, as my rice of choice. The texture of the rice is firm and holds up beautifully under the bean and sausage mixture. I would encourage the use of your slow-cooker in the summer months because it does not heat the kitchen up like the oven does, and dinner is simple. Blessings...

Recipe:

1 lb. fully-cooked smoked sausage, of choice, cut into 1/2" slices and then each slice cut in half to make 2 pieces for easier eating.
2 cans (15 oz. each) small red beans, drained and rinsed
1 green bell pepper, chopped (about 1 cup)
1 tsp. Cajun seasoning
2 cans (15 oz. each) peeled diced tomatoes in juice
1 cup chopped onion
cooked rice

1. Combine all the ingredients, except rice, in a slow-cooker. Cover and cook on low heat for about 4 hours.
2. Cook rice. To serve, spoon bean mixture over rice

Yield: 6 - 8 servings
Note: I drain off a little of the juice from the tomatoes so the dish isn't too "soupy".
Also, I use mild turkey or chicken kielbasa for lower calories with very good results. This is good rib- sticking comfort food!

1/2 cup bean mixture equals 113 calories
3.7 grams fiber

Fiesta Corn Salad

This salad is so easy to make and would be great for the barbecue season, or as an addition to a Mexican menu. Since the dressing is oil and vinegar based, it won't mind being out of the refrigerator for a long period of time for a fun family gathering outside. Blessings...

Recipe:

2 tsps. Southwest seasoning or about 2 tbsps. taco seasoning mix from a pkg.
1 tsp. fresh lime juice
1/4 cup water
1/4 cup salad oil of choice
1/4 cup apple cider vinegar
1 can (15 oz.) whole kernel corn, drained
1-1/2 cups diced tomatoes
1/2 cup sliced ripe olives
1/2 cup diced red or green sweet pepper
chopped fresh cilantro, if desired (I love the stuff!)

1. In a large bowl, stir together the dressing ingredients. Whisk if needed to mix in the seasoning.
2. Add corn, tomatoes, olives, and pepper; stir to coat in dressing.
3. Cover and refrigerate several hours or overnight, stirring salad occasionally.
4. Add chopped cilantro, if desired, and serve with a slotted spoon.

Serves 6 - 8