Mushroom & Pesto Spaghetti Squash

4 Nov

Happy Monday Readers! I could eat Pasta everyday, but then, well… I’d look like I eat pasta everyday. Spaghetti Squash is what they serve in Carb Rehab. You can cook it and eat with EVOO & Parmesan or with Meatballs & Marinara. It’s truly amazing and takes on the flavor of whatever it is topped with. You can also cook a few ahead of time and refrigerate them to make dinner time quick and easy. I hope you love my Fall Favorite as much as I do!

MUSHROOM & PESTO SPAGHETTI SQUASH

INGREDIENTS

  • 1 Spaghetti Squash
  • 1 TBSP Extra Virgin Olive Oil
  • Kosher Salt & Pepper
  • 4 Cloves Minced Garlic
  • 1/2 Cup Alfredo OR Mashed Avocado
  • 1 Cup Basil Pesto
  • 8 Oz Sliced Crimini Mushrooms
  • 1/4 Cup Low Fat Mozzarella (Optional)
  • Fresh Cut Basil

DIRECTIONS

Pre-heat your oven to 375 degrees.  Using a baking sheet either lay down aluminum foil or your Silpat, mine is from Martha Stewart for $24.99. (You can really find these anywhere that baking/kitchen gadgets are sold, they are awesome and every kitchen should have one.)

Cut your Spaghetti Squash horizontally in half. Using a large spoon scoop out all the seeds and stringy flesh. Drizzle with Extra Virgin Olive Oil OR spray with your Misto. Sprinkle Salt & Pepper all over, then turn them over so the inside is faced down. Cook for 35-40 Minutes.

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Turn them  “Spaghetti Side” up and let them cool for 5 Minutes. While it’s cooling turn your oven to BROIL.

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Using a fork, flake up all the Spaghetti.

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In a Medium sized skillet, over Medium High heat add 1 TBSP of EVOO, Minced Garlic and your Sliced Mushrooms. I prefer to slice by hand so that I can make sure they’re thin and cook quickly. Sauté for 4-5 Minutes.

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Then add your Pesto Sauce. You can add Alfredo Sauce or Avocado to make creamy. Cook for 3 Minutes.

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Divide the Mushroom/Pesto Mix on the 2 Squash halves.

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You can  top with Mozzarella or not, either way is delicious. Place in the Broiler for 4-5 Minutes.

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Top with your Fresh Basil. You can either cut in half…

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…or scoop out to plate either way is great.

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This spaghetti squash can be topped with anything that you would put on regular spaghetti. Red sauce, meatballs, sausage, other vegetables… Anything you want, without the carb guilt 🙂

Happy Meatless Monday!

-Mrs. Training

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Healthy & Hearty Chicken Tortilla Soup

29 Oct

It’s starting to actually feel like Fall here in Northern California. As soon as it gets cold I want soup it’s delicious and easy to make. Chicken tortilla soup is one of my favorites, there’s so much flavor, you can make it spicy (add diced jalapeño when sautéing vegetables :)) and like chili you get to add avocado, chopped onions and cheese too. Oh, and it’s really healthy so fill yourself up and don’t feel guilty 🙂

CHICKEN TORTILLA SOUP

INGREDIENTS

  • 1/3 Cup Extra Virgin Olive Oil, Divided
  • 1 Yellow or Red Onion Diced (Either works, whichever you prefer)
  • 1 Red Bell Pepper Diced
  • 1 Green Bell Pepper Diced
  • 4 Cloves of Minced Garlic
  • 3 Large Boneless Skinless Chicken Breasts
  • 1 TBSP Ground Cumin
  • 1 TBSP Chili Powder
  • 1 TBSP Granulated Garlic
  • 1/2 TBSP Kosher Salt
  • 1/2 TBSP Cracked Pepper
  • 10 Oz Can of Diced Tomatoes with Green Chiles
  • 8 Oz Can Fire Roasted Green Chiles Diced
  • 64 Oz Chicken Stock
  • (2) 14 Oz Cans of Black Beans Rinsed
  • 14 Oz Can of  Corn Kernels
  • 1/4 Cup Chopped Cilantro

OPTIONAL TOPPINGS

  • Tortilla Strips
  • Avocado
  • Diced Red Onion
  • Cilantro
  • Lime
  • Mexican Blend Shredded Cheese

DIRECTIONS

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In a Large Stock Pot over Medium High Heat, add half of your EVOO. Add the Diced Onion, Red & Green Bell Peppers and Minced Garlic sauté for 5 Minutes.

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In a Large Skillet over Medium High heat add remaining EVOO and Chicken Breasts. On both sides of the Chicken sprinkle the Ground Cumin, Chili Powder, Granulated Garlic, Salt & Pepper. Cook for 4-5 Minutes on both sides.

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Using your handheld mixer, Shred the chicken breasts.

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In your Large Pot, add Diced Tomatoes, Diced Green Chiles, Chicken Stock, Black Beans, Corn Kernels and Cilantro. Cover the Pot, bring to a boil and then reduced heat to low. Simmer for 40 Minutes. Before you serve it add more Salt & Pepper to your taste.

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Put together a plate for all your Toppings so that everyone can easily personalize their bowl.

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This can also be made in your Slow Cooker so that you can have dinner ready when you get home from work. Enjoy! Stay warm!

Have a Safe & Happy Halloween Everyone!

XO GMW

The Cheaper Chicken… Piccata

25 Oct

Full Plate

I can’t believe HOW long it’s been since I’ve blogged… I was in wedding hell… I mean bliss for so many months. 🙂 Working 3 jobs, planning a destination wedding and at home reception is apparently enough to keep you busy. Then, when I thought I was going to be bored with all my extra time after the wedding, my husband got a job that required a move in 4 days. Now, I’m finally bored again. Thank you Jesus! And now I can share with you all things wedding/planning/moving to a studio… ETC. YAY!

I love to entertain for any amount of people, but it can be quite expensive once you and your friends make the leap from Coors Light with pizza to good wine and 5 star restaurants. I love the movie Father Of The Bride, one of my favorite quotes ever is while picking the wedding menu and going over budget Steve Martin yells out, “We’ll take the cheaper chicken!” Chicken is always the best go to when budgeting. However, flavor should NEVER be a compromise. I would cancel a dinner party before I ever served mediocre food and wine. Chicken Piccata has amazing flavor, easy crowd pleaser. It’s not spicy and it’s not overwhelming. The squash is sooooo yummy and easy to find at Trader Joe’s.

While making this dinner last night I realized that I got so many great new kitchen gadgets as wedding gifts that I need to put together a post entirely about essentials to ask for on your registry or from Santa.

Lets get started…

ALWAYS ALWAYS ALWAYS buy your chicken in bulk, wait until it’s on sale and stock up. Immediately separate into smaller Ziploc bags and freeze.

CHICKEN PICCATA

INGREDIENTS

  • 1/3 Cup Vegetable/Canola Oil
  • 5 Cloves of Peeled Garlic
  • 3 Boneless/ Skinless Chicken Breasts (Cage-Free Organic Recommended)
  • Kosher Salt & Freshly Cracked Pepper
  • 1/3 Cup, 1 TBSP All-Purpose Flour Divided
  • 1/3 Cup Bread Crumbs
  • 1-2 Lemons Sliced
  • 1/2 Cup Freshly Squeezed Lemon Juice
  • 1/2 Cup Chardonnay
  • 1/3 Cup Rinsed Capers

DIRECTIONS

Prep- In a large skillet add your Extra Virgin Olive Oil and Peeled Garlic. If you don’t have a Garlic Peeler… Get one NOW! This one is from Crate & Barrel for $6.95. It’s a kitchen must have. Also, Slice your lemons into 1/8″ thick slices. Then using a Reamer juice your lemons. This is my favorite Reamer from Crate & Barrel for $3.95.

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Now, grab your chicken friendly cutting mat (Yes, if you have one kosher element to your kitchen it should be cutting mats) my favorite are the Martha Stewart Set of 4 Color Coded with Pictures 🙂 on SALE now $11.99. You need to cut off any extra fat or cartilage. A bite of either will ruin your meal, take the extra minute. Make a horizontal cut through the middle of the width. Salt and pepper each side. These can be done a day or two in advanced and kept in the refrigerator to make meal time faster. Mix the 1/3 Cup of All-Purpose Flour with your Bread Crumbs. Cover both sides of the breast and tap off excess. (NOTE: If you leave too much flour or bread crumbs they will burn in your oil.)

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Next, heat your Oil over Medium High heat. Add your garlic cloves, this helps to add flavor to the oil and garnish to your serving platter later. Cook each side of the chicken breasts for 4 Minutes. Set the cooked breasts on a plate. DO NOT clean out your skillet, leave the goodness in there 🙂 Add the 1 TBSP of All-Purpose Flour, Lemon Slices, Lemon Juice, Chardonnay and Capers. Mix over heat for about 2-3 Minutes when it starts to bubble, add your Chicken Breasts and continue to heat for 2-3 more Minutes.

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Lastly, plate your meal. I usually use tongs to plate all the chicken and then pour everything in the pan on top.

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You can add a wide variety of side dishes to this meal. You should always pick your sides by what is on sale. I love all the different squash you find everywhere this time of year. When I walked into Trader Joe’s they had Delicata Squash for 99 Cents… DONE & DONE. This is another one that can be completely prepped the day before and refrigerated until you’re ready to cook.

DELICATA SQUASH

INGREDIENTS

  • Delicata Squash (Washed & Dried)
  • Extra Virgin Olive Oil
  • Kosher Salt & Pepper

Delicata Step 1

Pre Heat your oven at 375 Degrees. Then using your Vegetable Mat Slice the Squash horizontally. Using a spoon scoop out all the seeds and stringy stuff (technical term). 🙂 Lightly drizzle the EVOO, I used my favorite little Martha Stewart Misto. Then, sprinkle with Salt & Pepper. You can add cheese or stuff with meat. Place them face down in a Pyrex or other Oven Safe dish, cover with Aluminum Foil and bake for 35 Minutes.

Delicata Steps 2-5

It has a buttery corn-like flavor. The peel is soft enough to eat as well.

Delicata Step 6

I threw together a little Simple Salad to keep more Vegetables on the plate than meat 🙂 Organic Baby Greens (Costco has the best prices), Red onion, Avocado, Salt & Pepper, Oil & Balsamic.

Simple Salad

As a recovering Carb-oholic I know my limits. I never buy bread to just have in the house. But for special meals like this I buy EXACTLY how much I need. Since this dinner was just for my husband and I… I got a sandwich size roll for 50 Cents, sliced it and had EVOO and Balsamic Vinegar for dipping. This way I can’t “Over Do It” 🙂

Bread EVOO & Balsamic

Lastly, October always brings the new release of my favorite cheap Red Wine to Trader Joe’s… . It’s a blend of different Reds each year the percentages always change but it includes Merlot, Syrah and Zinfandel. It’s WONDERFUL!

Chariot Gypsy Wine

So there you have it another meal that I hoped to have broken down to make a quick and easy dinner for 2 or 20. Enjoy and let me know if you have any questions at all.

Mangia,

-Mrs. Training

Cheesy Lasagna Cupcakes

21 Mar

It’s the first week of Spring and in Northern California its been 80 Degrees and gorgeous outside as we’ll as freezing and raining… So I wasn’t sure which way to go for Meatless Fridays. I made my Vegan Chili yesterday & we’ve been eating that to stay full and warm 🙂 But now it looks like its going to be nice out….? I’m not sure what the weather is doing but I’m ready for a bit of a guilty pleasure… 🙂 Portion control has been my biggest savor in my indulging while on my beach bride diet I mean lifestyle change 🙂 Also, trying I’m to make more “Skinny” Italian dishes so I don’t feel the need to cheat on my new “lifestyle”. I made the Mac & Cheese Cupcakes for Super Bowl which were such a HUGE hit… They still get daily hits on the Blog 🙂 So next Italian favorite in a perfectly portioned cupcake… Lasagna! This is kid friendly, easy, CHEAP and Delish! Also because of the size, these would be great appetizers for a party or Pot Luck. You could easily turn these into a carnivore delight. Add cooked Italian Sausage instead of Mushrooms & Zucchini. Lets get started…

Lasagna Cupcake Recipe

  • 24 Won Ton Wrappers
  • 1 Cup Fast & Easy Marinara Sauce Recipe (You may use a jar, IF you must)
  • 12 Slices of Zucchini
  • 1/2 Cup LIGHT Alfredo Sauce or Pesto Sauce
  • 6 Thinly Slicked Mushrooms
  • 1 Cup Italian Cheese Mixture (Or Mozzarella)
  • 1/4 Cup Parmesan-Romano Grated Cheese
  • Dried Oregano

INSTRUCTIONS

PRE HEAT Oven to 375 Degrees.

These are the Won Ton Wraps I found at Safeway (On sale for $2.00)

Won Ton Wraps

Slice your Mushrooms VERY thin and sauté over Medium heat with some Extra Virgin Olive Oil for a couple of minutes.

Mushrooms

Slice your Zucchini thin, but not paper thin… Like, 1/8″ thickness.

Zucchini

Using your MISTO (Because you ALL better have one by now) spray your Cupcake pan with Extra Virgin Olive Oil.

Won Ton Wrapper One

You will need 2 Won Ton Wraps per cupcake.

Won Ton Wrapper 2

Add 1 1/2 TBSP of Marinara to the bottom of each wrappers, then place a Zucchini slice on top.

Lasagna Cupcakes Steps 1-2

Then, add 1 TBSP of Alfredo or Pesto Sauce on the Zucchini. Top your Sauce of choice with Sautéed Mushrooms (Or Meat for those who wish).

Lasagna Cupcakes Steps 3-4

Top Mushrooms with a “Healthy” Pinch (One of my favorite measurements) of Italian Cheese Blend. Then, top your Cheese with a TBSP of your Marinara, Alfredo or Pesto Sauce (Whichever you prefer most).

Lasagna Cupcakes Steps 5-6

Top Sauce of choice with Parmesan-Romano Blend and Dried Oregano.

Lasagna Cupcakes Steps 7-8

Place a piece of Aluminum Foil on top of this, don’t tighten and secure around the edges, just lightly set on top. Place on the center rack of your Pre-Heated oven for 15 Minutes. Then, remove foil and continue to bake for 5 Minutes.

Lasagna Cupcakes Baked

This is the rough part, because now they’ve filled your house with a yummy smell. But, you need to let them cool for about 10-15 Minutes… 😦

Lasagna Cupcakes Plated

This is what the wonderful goodness looks like inside…

Lasagna Cupcakes Inside

So easy, so quick and lets you get some DELISH in without all the guilt. I make a big green salad or steam a bunch of veggies as my main dish and enjoy one or two of these. Makes you feel naughty, but you still fit in your Skinny Jeans 🙂

We’ve only got one more Meatless Friday after this. It’s Good Friday and I know many of you will be hosting Easter at your house, so you don’t want to spend a lot of time or have a mess Friday night… I’ll have a great recipe for that. Don’t you worry!

Here are the other Meatless Friday Recipes for you to try if you need other options:

Colcannon Potato Cakes Recipe

Better Than Carmela’s Baked Ziti Recipe 

Meatless & Tasty Lettuce Wraps Recipe

Easy Thai Yellow Curry Recipe

Mushroom Risotto Recipe

ENJOY MY TRAINEES!!!

Major shout out to CANADA!!! Canadian’s you were all showing Mrs. Training the most love & traffic this last week. Even more than the USA! I apologize for talking about our good weather this week!  🙂 And to EVERYONE who stopped by, Thank you and I hope you enjoyed!

Happy Spring!

-GMP

Colcannon Potato Cakes

15 Mar

Top O’ Tha Mornin’ To Ya!

I’m a BIG St. Patrick’s Day fan… I lived in Chicago for two years and my holiday spirit and liver were trained to perfection. I’m not even sure that Ireland does St. Patty’s like Chicago does… The River is dyed GREEN! People fly from all over the world to be in Chicago for St. Patty’s… That is no exaggeration… Bars OPEN at 6 AM that morning before the Parades start and don’t close until 4 AM the next day… The first time I did it, I felt like I should’ve gotten a T-Shirt at the very least. You get one after a Marathon, why not one for you AND your liver surviving 22 Hours of Green Beer?! This is a picture of the 1st year. This is at 10 AM…

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I can’t quite pull the 22 Hour celebration anymore…(God only knows how much I wish I could :() But I can celebrate in a whole new way… Mixing in some Irish Specialties. Since traditional Irish food is usually “Meat & Potatoes” I have to get a little creative since I don’t eat corned beef or fish and chips… I thought this would tie in perfectly with my Meatless Fridays during Lent. Which makes me wonder, since Ireland has so many Catholics, what do they eat on their Meatless Fridays??? Hmmmm… Well, maybe they will start making this dish, because it is SOOOOOO GOOD! I love carbs, we all know this by now, it’s a simple question. But what about fried potatoes?! YES PLEASE!!!! Latkes, Potato Pancakes, Fries, Tots, Oh My! So why not Colcannon Potato Pancakes? 🙂 First I will show you how to make just the Colcannon if you’d like to skip the breading and frying part 🙂

COLCANNON POTATOES RECIPE

INGREDIENTS

  • 3 LBS Small Golden Potatoes (I leave the skins on you don’t have too)
  • 2 TBSP Kosher Salt
  • 1 1/4 Sticks Unsalted Butter
  • 1 1/4 Cup Milk (You can use anything from NON Fat to Whipping Cream)
  • 6 Cups Coarsely Chopped Cabbage
  • 1 Cup Thinly Sliced Green Onion
  • 1 TBSP Kosher Salt
  • Freshly Cracked Pepper

INSTRUCTIONS

Clean potatoes, remove the skin if you prefer too. If you use small Gold potatoes there is no need, the skins are so thin that once they’re boiled the skin is as soft as the potato itself. In a Large pot place all potatoes at the bottom and fill with cold water so that the potatoes are covered with water 2 inches above them.  Add 2 TBSP of Salt to the water for boiling. Bring to a boil and let potatoes boil for 15-20 Minutes (Until you can stick a fork into the center). Pour water and potatoes into a strainer. Let them stay there until later.

Colcannon Steps 1-2

In the same Pot, over Medium-High heat add butter and let it completely melt before you add in the Cabbage.

Colcannon Steps 3-4

Stir Cabbage into melted butter, let it cook for 5 Minutes. Then, add Green Onion and cook for another minute.

Colcannon Steps 5-6

Pour in your Milk, then your cooked Potatoes. Using a butter knife begin to mash the Potatoes.

Colcannon Steps 7-8

Continue to mash by hand or with your electric mixer (the Kitchen Aid is my personal favorite). Then, serve as a side to any meal of choice with a dollop of Butter (if you’re not worried about the calories 🙂 LUCKY!)

Colcannon Steps 9-10

COLCANNON POTATO CAKE OR PANCAKES RECIPE (This made 8 Cakes)

INGREDIENTS

  • Vegetable Oil for frying
  • 2 Cups Colcannon Potatoes
  • 1/4 Cup All Purpose Flour
  • 1 Egg
  • 1/4 Cup Breadcrumbs & Extra for Outsides
  • Freshly Cracked Pepper
  • Kosher Salt

INSTRUCTIONS

In a Medium bowl add Colcannon, Egg, Flour and 1/4 Cup of Breadcrumbs. Mix throughly, add Cracked Pepper to your taste.

Colcannon Steps 11-12

Using your hands, form the mixture into a 1/4 Inch thick patty and dip into your additional Breadcrumbs.

In a Medium or Large Skillet over Medium heat, add Vegetable Oil. Cook your Cakes for 3-5 Minutes on each side (Time depends on your stove & personal preference to crispiness). Lightly sprinkle with Kosher Salt.

Colcannon Steps 13-14

Then, remember this is a St. Patty’s Vegetarian meal, so add a nice big Green Salad, Artichoke, Asparagus or other GREEN Vegetable to help even out the nutrition of this dinner. And here you go…

Colcannon Finale

Here is a sneak peak inside…

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Soooo delish! So now you can still enjoy your Green Beers, but now you have something to help soak up those Irish Car Bombs and also help nurse your hangover 🙂 I will be making some Guinness Brownies tomorrow and posting the recipe. If you need more Meatless Friday recipes please try my past weeks Posts:

Mushroom Risotto Feast

Easy Thai Yellow Vegetable Curry

Meatless & Tasty Lettuce Wraps

Fast & Easy Marinara Sauce

Better Than Carmela’s Baked Ziti

Remember to head over to Target, Michael’s, Dollar Tree, 99 Cent Store, Walmart and other discount stores for your VERY Cheap St. Patrick’s Day T-Shirts, Green Wigs, Socks, Hats, Decorations & More!

Thank you for stopping by Mrs. Training!
XO

-GMP

Better Than Carmela’s Baked Ziti

7 Mar

If any of you were Soprano’s fans… You know all about Carmela’s Baked Ziti. Legendary. I can’t hear ‘Ziti’ without thinking of Carmela. No matter how great of a cook you are, there’s always one dish that you make better than anyone else in your family or group of friends. The dish that everyone always asks you to bring, or recipe everyone asks for. Depending on if you’re Italian or not will depend on if you actually give it out. Most Italian women only give these recipes up on their death bed, some never do. This was Carmela’s dish… Baked Ziti is many East Coast Italian women’s “dish”. If you’re celebrating something you make it, when someone dies you make it. Traditionally baked ziti has Italian Sausage cut up in it and also uses a meat sauce, but, not only do I not eat the Swine, it’s Meatless Fridays during Lent. So I added some vegetables to not only add a “Meat Like” texture, but also adds secret nutrition for your family. For all of you that are making this for meat eaters, I challenge you to not tell them it’s vegetarian and see if they notice. The other problem with ziti or baked pasta dishes in general is the carb/fat content. So I’ve made this one lean and mean. You can also very easily make this Gluten Free or Vegan. Don’t be shocked if you can’t find actual Ziti at the store, it’s not easy to come across. Use Mostaccioli or Rigatoni, or ANY OTHER Medium Sized Pasta of your Choice.

*Gluten Free- Use Rice Pasta and Tempura Breading instead of Bread Crumbs (make sure they are Gluten Free, not all Tempura is)

*Vegan- Use Soy Cheese

BAKED ZITI RECIPE

  • 16 Oz Box Ziti, Mostaccioli or Rigatoni Pasta
  • 1 TBSP Extra Virgin Olive Oil
  • 1 Zucchini Corsely Chopped
  • 1 Yellow Squash Coarsely  Chopped
  • 1 Large Red Bell Pepper Coarsely Chopped
  • 6 Large White Mushrooms Coarsely Chopped
  • 2 TBSP Minced FRESH Garlic
  • Marinara Sauce (This Recipe costs less than $5, if you MUST, get a Jar of your fav Sauce)
  • 1/3 Cup Pesto Sauce (Homemade or Store Bought)
  • 8 Oz Italian Blend Cheese Shredded
  • 1/2 Cup Bread Crumbs or Tempura Crumbs
  • Low-Fat Mozzarella Shredded
  • Fresh Chopped Basil
  • Parmeasan-Reggiano (To top with after if you like)

INSTRUCTIONS

Preheat Oven to 375 Degrees. In a Large Pot cook your Pasta of choice mine is Barilla Mostaccioli (for Baked dishes) al dente. Drain and set aside.

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In a Large Skillet over Medium heat, add Extra Virgin Olive Oil, Zucchini, Yellow Squash, Red Bell Pepper and Garlic. Cook for 5 Minutes then add Mushrooms, cook until all vegetables are sautéed.

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Now, back in your Large Sauce Pot, add your Easy Marinara Sauce and Pesto Sauce.

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These are the Cheeses I used. Add Italian Five Cheese Blend now…

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Stir continuously until Cheese melts. Stir in Sautéed Vegetable & Cooked Pasta.

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Stir well so that the saucy/cheesy goodness gets all over inside and out of the pasta. Add 1 handful of Basil.

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Using a “Casserole” (I hate that word, still not sure why) dish or any other Baking Dish… Spray with your Misto. Then, add the mixture to your pan. Sprinkle with a handful of Mozzarella.

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Next add Breadcrumbs or Panko Crumbs. Put into your Preheated oven for 30 Minutes.

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Then, you get this yummy-ness.

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Let cool for 30 Minutes (Or as Long as you possibly can :)) Top with Basil Parmesan Cheese and Crushed Red Chilies if you’d like to kick it up a notch!

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GARLIC BREAD

Well, my name is Gina, and I’m a CARB-AHOLIC. It’s not even close to being okay how deep I am into this addiction. Hence why I’m taking a break for Lent. But, prior to that one big change I made 9n the past year is never buying bread for the house. If it’s not there you don’t eat it. Going out to dinner is a different story. So on “Big Dinner” nights as my soon to be likes to call them, I just buy a single roll in the Bulk Bread bins at the grocery store(Usually about 50 Cents). Cut it length wise, butter each side and add freshly chopped Garlic. Then toast for a couple minutes. Now, you won’t go overboard on the bread and you still get to enjoy it. I paired with Balsamic Fig Vinegar.

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I would definitely pair this with more vegetables like a Salad or you can pair with fruit like me. Grapes to be exact… We picked up this AHHMAZZING Ravens Wood 2010 Bedrock Zinfandel on our most recent Sonoma trip. Its from their vineyard that was planted in 1885… Hello FLAVOR TOWN! It isn’t a bargain wine, but it is worth every penny.

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If you need more Meatless Friday Recipes Click Below…

Mushroom Risotto Feast

Easy Thai Yellow Vegetable Curry

Meatless & Tasty Lettuce Wraps

TGIF Pizza Night

A BIG Thank You to all my followers… It makes this Blog so much more fun to do… Especially with all of the International Traffic I’ve been getting (Then I know it’s not just my friends and local stockers)… SHOUT OUT to Canada, Netherlands, Thailand, Indonesia, France, Spain, Italy (Probably Family, CIAO), United Kingdom, Ghana, Israel, Brazil, Australia and the Philippines. LOVE TO YOU ALL!

Go Train Away!

-GMP

Fast & East Marinara Sauce Recipe

7 Mar

FAST MARINARA SAUCE RECIPE

  • 2 TBSP Extra Virgin Olive Oil
  • 1 1/2 Cups Chopped Onion
  • 2 TBSP Minced Garlic (FRESH GARLIC)
  • 28 Oz Can San Marzano Whole Tomatoes
  • 15 Oz Tomato Sauce
  • 1 TBSN Kosher Salt
  • Crushed Pepper to taste (I do about 1 TBSP)
  • 1 TBSP Italian Seasoning

In a Medium Sized Sauce Pot over Medium heat, add Extra Virgin Olive Oil and Onion. Cook until translucent about 7 Minutes, then add Garlic, cook another Minute or two. Then, add your Whole Tomatoes crush them with your fingers while putting them into the pot. Stir in Tomato Sauce, Kosher Salt, Crushed Pepper and Italian Seasonings. Bring to a light Boil and reduce heat to low for 20 Minutes. This can be used for ANYTHING!

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