Quick Spaghetti Sauce

I use this recipe whenever I need a quick spaghetti sauce. It's a great way to spice up your favorite bottled sauce.

Ingredients:
2 T. olive oil
1 onion, diced
1 bell pepper, diced
1 c. mushrooms, diced
5 cloves garlic, minced
Salt & Pepper
1 T. basil
1 T. parsley
1 t. garlic powder
1 bottle pre-made spaghetti sauce
1 can diced tomatoes
1/4 c. cream

Directions:
1. Saute onions and pepper in olive oil until tender (5 minutes).
2. Add mushrooms and cook for one more minute.
3. Add garlic, basil, parsley, garlic powder, salt and pepper. Cook until fragrant (30 seconds)
4. Add spaghetti sauce & canned tomatoes. Simmer for 10 minutes.
5. Turn off the heat, and stir in cream.

**Zucchini works well in the place of mushrooms, or as an addition**

Cucumber & Tomato Salad

Salad:
1 cucumber, peeled & diced
30 cherry tomatoes, halved
1 red bell pepper, diced
8 oz. fresh mozzarella, cubed

Dressing:
1/4 c. balsamic vinegar
1/4 c. olive oil
1/2 t. garlic powder
1 t. oregano
1 t. basil
Salt & Pepper

Grandma's Applesauce Cookies

I don't have many memories of my Grandma, but the few that I do have are usually of the two of us baking together. These "cakey" cookies are one of my favs.

Ingredients:
1/4 c. butter
1 c. sugar
1 egg
1 c. unsweetened applesauce
1 t. vanilla
2 c. flour
1 t. cinnamon
1/4 t. salt
1 t. baking soda
1 t. baking powder
1 c. raisins
1/2 c. nuts (optional)

Directions:
1. Preheat oven to 350 degrees.
2. Cream together the butter and sugar. Add the egg, applesauce & vanilla.
3. In a separate bowl, whisk together the flour, cinnamon, salt, soda and baking powder.
4. Add dry ingredients to wet. Mix until well combined. Add raisins and nuts.
5. Bake for 12 minutes.

Old-Fashioned Meatloaf

This meatloaf recipe from Paula Deen is our favorite. I think that using oats instead of breadcrumbs makes it less "loaf"-like and more tender and meaty.

Ingredients

• 1 pound ground beef
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground black pepper
• 1/2 cup chopped onion
• 1/2 cup chopped bell pepper
• 1 egg, lightly beaten
• 8 ounces canned diced tomatoes with juice
• 1/2 cup quick-cooking oats

Topping

• 1/3 cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard

Directions

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.

Mix ingredients for topping and spread on loaf. Bake for 1 hour, covered with foil.

Preserving Cilantro

I found this great blog post on how to preserve cilantro. I don't know about you, but I love cilantro, despite the fact that I can't seem to use the stuff before it goes bad in my fridge. Can't wait to try it out so that I can have yummy herbaciousness all the time!

Japanese Fried Rice

Ingredients:
2 eggs
1 c. brown rice, cooked
1/2 c. onion, diced
1 carrot, grated
1 c. frozen peas
2 T. soy sauce
1 1/2 T. butter
1 T. canola oil
Salt & Pepper
2 T. sesame seeds

Directions:
1. Scramble eggs and break them up into pea-sized pieces. Set aside.
2. Cook onion in butter and oil until tender.
3. Add carrot, rice, and soy sauce. Cook until warmed through. Season with salt and pepper to taste.
4. Stir in frozen peas, eggs, and sesame seeds just before serving.

Grilled Vegetable Salad with Feta

Ingredients

• 1 red bell pepper cored and cut into 4 pieces
• 1 eggplant (about 1 pound), cut across into 1/4-inch rounds
• 1 medium onion, cut into 1/4-inch slices
• 2 medium zucchini (about 8 ounces each), cut lengthwise into 1/4-inch slices
• 5 tablespoons extra-virgin olive oil
  
• 2 tablespoons red wine vinegar
• 1/2 teaspoon dried oregano
• Salt and freshly ground black pepper
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh mint
• 1/2 cup crumbled feta cheese

Arrange the vegetables in a single layer on a tray or work surface. Lightly spray both sides with olive oil cooking spray. Preheat a grill or grill pan over a medium-high heat. Grill the vegetables in batches until both sides are nicely charred and the vegetables are just tender, about 10 minutes for the pepper, about 8 minutes for the eggplant and onion, and about 6 minutes for the zucchini. When the vegetables are cool enough to handle, cut into 1/2-inch pieces and transfer to a large bowl.

In a small bowl, whisk together the olive oil, vinegar and oregano. Pour over the vegetables and toss. Season, to taste, with salt and pepper. Gently stir in the tomatoes and mint. Divide the salad between 4 plates and sprinkle with the feta.