This is a very easy way to add nutrition to a convenient, inexpensive, real-food meal anyone can cook! Other dark-green leafy vegetables, such as Swiss chard, can be substituted for kale. To make 2 servings, you will need: a big handful of spaghetti noodles (For more protein, fiber, and B vitamins, use whole-wheat spaghetti. We … Continue reading Kale Marinara Sauce
Late last summer, we took a tip from our CSA farm's newsletter and converted some of our surplus tomatoes into roasted tomatoes, which we froze and later used in a spaghetti sauce. This year, when I'm not pregnant and feeling weird about food, I am even more excited about delicious roasted tomatoes, and some experimentation … Continue reading Roasted Tomatoes
Okay, it wasn't really an emergency. It was just that our eight-year-old Nicholas really wanted creamy tomato soup for dinner when both parents were recovering--more weakly than we'd hoped--from a stomach virus that the kid had several days earlier. Daniel and I both were very sick Monday, a little better Tuesday, and then I went … Continue reading Emergency Creamy Tomato Soup (healthier!)
Spaghetti with marinara sauce is my favorite food. However, tomato sauce and spices can be irritating to a stomach that's been having that burning "acid" feeling or a tongue with inflamed taste buds at the very back. I have been having both problems lately...but I really wanted to make a new batch of spaghetti sauce...so … Continue reading Less Acid Spaghetti Sauce, January 20 Version
This most recent in my series of spaghetti sauce recipes is good for "Guess the Mystery Ingredient" if you like to play that game. I added the apple, and added it early in the cooking process, because I was concerned that the mostly-green pepper would give this sauce a sharp, tangy flavor. I have disliked … Continue reading Spaghetti Sauce, September 16 Version (with apple!)
This most recent in my series of spaghetti sauce recipes is thick and non-peppery, ideal for use in Stuffed Shells. We got a winter farm share this year, and last week it included two turnips, just two, a big one and a small one. When we divided the veggies with our friends, we got the … Continue reading Spaghetti Sauce, January 7 Version (with turnip!)
This is part of my ongoing documentation of spaghetti sauce variations. Like the sauce I made around this time last year, this one contains the seasonal vegetables we happened to have on hand, but they were a little different this time. This sauce has about the maximum basil flavor I can stand. Here are the … Continue reading Spaghetti Sauce, August 20 Version
Well . . . I decided last summer that I was going to write down what I put into every batch of spaghetti sauce, to give better inspiration to readers learning the sauce-making skill set . . . and then for various reasons I didn't do it with the next 3 batches. But here's another … Continue reading Spaghetti Sauce, May 7 Version
Some people have complained that my Marinara Sauce recipe is too vague. They're right--it's more like general guidelines for making sauce, not very helpful if you've never done it before. My sauce-making technique is constantly evolving, and every batch is different. I decided to write down what I do each time I make a batch … Continue reading Spaghetti Sauce, August 29 Version
A decade ago, my friend Alison posted some recipes online, and several times since then she'd mentioned her Chickicheesinara Sauce for spaghetti . . . but for some reason, I never got around to trying it until just a few weeks ago! Not only did my whole family like it, but also I noticed something … Continue reading Chickicheesinara Sauce
These are not exactly recipes, more like general "how to cook" ideas that work for me. I prefer ideas like this to specific recipes because they're easy to remember without digging out a recipe card. Our family is mostly vegetarian. We do like fish, but we live far from the ocean, where fish tends to be … Continue reading Canned Fish Concepts
This recipe will save you money compared to buying prepared sauce for your spaghetti or pizza, and it's healthier than most sauces you can buy.
