Best. Tomato sauce. Ever.

Well, at least I think it's the best! It's one of my own thrown-together creations. I've made it three times so far, and every time I have it, I crave it even more! It uses few ingredients, but it's incredibly flavorful. Since I don't measure things out when I make it, I'll just estimate:

Melissa's Madly Marvelous Mushroom Marinara (mmmmm.....)

1. Melt several tbsps of butter in a saucepan. Don't be stingy! If you're feeling fancy, add a splash of white wine.
2. Add about one chopped garlic clove and stir for a few seconds.
3. Add a carton of sliced portobello mushrooms. Sautee for several minutes.
4. Add one can of diced tomatoes. Or more, if you want to make a bigger batch.
5. Add tarragon. This is important. Not oregano, not basil. About a heaping tsp of tarragon.
6. Simmer over medium heat until the sauce has reduced a bit; maybe 25 minutes or so.
7. You shouldn't really need to add any salt because it's already really flavorful, but if you do, go easy.
8. Serve over pasta with some grated parmigiano-reggiano cheese. 

Buon appatito!*

*optional step 9: give me credit for the recipe when you make it! (Or blame... whichever!)

Food for the Soul

I think that making things with your own two hands is good for the soul. We are all consumers, but to be able to also become a producer for yourself, and for others, gives more satisfaction than buying something off the shelf. Now, I'm *definitely* not saying we should all just go live off the land, go back to nature, make everything ourselves from scratch... I'm just saying that when you do that in small ways, when time permits, it's a good thing. Tonight we're having a pre-made dinner of brown lentils flavored with garlic, cumin and cardamom, and a veggie- tofu mix in spiced coconut milk. Yum! Instead of just opening the packets and heating them up with say, some rice, for dinner, I decided to make some homemade Indian flatbreads to have with it, called parathas. My friend Rupali showed me how to make them a few weeks ago, and I've been wanting to make them for myself. They're easy to make.

All you do it mix flour, a little salt, and enough water to make it into dough. Knead it well. Divide into about golf ball sized pieces. Roll out into a thin, flat round. Brush on a little bit of vegetable oil. Fold it in half, then fold in half again. Now, roll it out again into a thin, flat round. Brush on a little more oil. Place in a hot (over medium heat) frying pan, oil side down. Brush on a little oil on the dry side. Once it starts to puff up nicely, flip it. Let it puff up and cook for maybe another minute. It's done. Yummy! The oil will keep it from drying out before you eat it.

Quiche me, baby!

Sometimes I like to share recipes that were real winners. The Spinach, Feta, and Tomato Quiche from Vegetarian Times is just such a recipe! It only has 218 calories per slice, yet every bite is just amazing! When I made it, I used a pre-made pie crust instead of the phyllo dough. I also used fresh rather than frozen spinach, which I wilted in a pan on the stove. Squeeze a little lemon juice on it when you do... somehow lemon juice just adds that little je ne sais quois. Enjoy!

photo from Vegetarian Times

Tomato Bumper Crop!

We've been blessed with a bumper crop of flavorful, juicy, bright red Roma tomatoes! Just look at this big heaping bowl.... wow! I'm going to have to freeze a ton of them so none of them go to waste. The other day I made a tomato soup in the slow cooker using my fresh tomatoes, and it was SO amazing! I know it's called "Winter Tomato Soup", but do yourself a favor and make it anyway, NOW! I might even make it again today! It's from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. It's a great book!

Winter Tomato Soup

Serves 4   Setting and Time: LOW for 5 to 6 hours

1/2 cup (1 stick) of unsalted butter
1 large or 2 medium yellow onions, chopped
1 quart home-canned tomatoes or one 28-ounce can imported Italian whole or chopped plum tomatoes, with their juice [I just used what I thought was an equivalent-ish amount of my fresh tomatoes!]
1/2 cup dry vermouth or dry white wine
1 tablespoon sugar
1 heaping teaspoon dried tarragon
Sea salt to taste
Could sour cream for serving [I didn't use this, I just served it with some bread]

1. In a large skillet over medium heat, melt the butter. Add the onion and cook until golden, about 15 minutes, stirring often.
2. Combine the tomatoes, vermouth, sugar, and tarragon in the slow cooker; add the onion and butter. scraping out the pan. Cover and cook on LOW for 5-6 hours.
3. Puree in batches in a food processor or with a handheld immersion blender. If you don't like the seeds, push the soup through a strainer set over the slow cooker. Season with salt. Keep warm on LOW without letting it come to a boil until serving. Ladle the hot soup into bowls and top with a spoonful of cold sour cream.

If you make it, let me know! I guarantee you'll love it!