Basic Tomato Sauce

1 28-oz can petite diced tomatoes - no extra seasoning

2 medium ripe tomatoes, chopped

1/3 c. shredded carrots

2 T. olive oil

2 medium onions, finely chopped

3 cloves garlic, minced

3 bay leaves

1 T. dried oregano

2 T. fresh basil, chopped

1 t. dried crushed red pepper

1 t. salt

1/2 t. sugar

black pepper to taste

1. Heat oil in a skillet and cook onions until they're translucent.
2. Add garlic, carrots, and bay leaves. Cook for 2 minute.
3. Add chopped and canned tomatoes, basil, oregan, and red pepper.
4. Season with salt and pepper to taste.
5. Simmer for at least 30 min before serving.

Potato Gnocchi

From: My mama's kitchen :)

2 c. leftover COLD mashed potatoes (ready to eat - except cold)

1 egg

2-4 c. all-purpose flour ( amount depends on the moisture in the potatoes)

1. Get a big pot of water ready to boil.
2. Scramble the egg and mix it well with the mashed potatoes.
3. Slowly add flour, stirring it in until the dough reaches a consistency a little softer than play-dough.
4. Roll the dough into a snake about 1/2 inch in diameter. Slice the snake with a sharp knife to make 1/2 inch by 1/2 inch cylinders. Make them all about the same size so they all cook the same amount of time. As you cut them, keep them dusted with flour so they don't stick to each other.
5. When the water boils, add a couple handfulls of gnocchis and stir gently. Keep the water boiling. The gnocchis will float to the surface of the water when they are cooked. Scoop the cooked gnocchis out of the water and set aside in a bowl. Sprinkle them occasionally with a little olive oil to keep them from sticking to each other. Cook the gnocchis in batches until they are all cooked.
6. Serve with any Italian sauce you wish... I like herb and garlic sauce or tomato sauce.
7. Share with friends and family... it makes them taste better :)

Lentil Pizza

1 12" cooked pizza crust (If fresh, spread with olive oil, sprinkle with salt and bake until cooked, but still white)

2 c. cooked lentils

1 14 oz. can petite diced tomatos, drained

3 cloves minced garlic

2 t. dried oregano

1 t. dried basil

1/4 t. ground thyme

salt and pepper to taste

Fresh mozzarella cheese (as desired)

1. Combine lentils, tomatos, garlic, oregano, basil, and thyme in a sauce pan. Heat thoroughly, and season to taste with salt and pepper.
2. Spread lentil mixture over the pizza crust and put slices of fresh mozzarella all over the pizza.
3. Cook at 350 degrees until the cheese has melted.

Pad Thai (the easy way)

8 oz rice noodles

1/4 c. canola oil

5 T. tamarind paste

1/4 c. fish sauce

1/3 c. honey

2 T. rice vinegar

2 t. red pepper flakes

1/4 c. chopped green onions

3 cloves garlic, minced

1 small head Napa (or chinese) cabbage, thinly sliced

1 1/2 c. mung bean sprouts

1/2 c. roasted peanuts

1/4 c. fresh cilantro, chopped

1 lb extra firm tofu, cubed

2 limes, quartered

1. Boil enough water to completely cover the noodles. Once the water boils, add noodles and remove from heat. Allow the noodles to soak 5 min, until tender and rinse with cold water. Set aside to drain.
2. Mix canola oil, tamarind paste, fish sauce, honey, rice vinegar, and red pepper flakes. Simmer until ready to use.
3. Heat a small amount of oil in a LARGE skillet. Add tofu, onions, garlic, cabbage, and bean sprouts and cook until tender and heated through.
4. Toss noodles, sauce, and vegetables together.
5. Serve with peanuts, cilantro, and lime on top.

Orange Salad

This makes enough for a meal for 2 people. Adjust amounts accordingly.

Dressing:

1/4 c. olive oil

2 T. white wine vinegar (or white rice vinegar)

1 t. sugar

1 t. salt

1/2 t. pepper

Salad:

1 small head green or red lettuce

2 oranges, peeled and cut into sections

1/4 c. roasted almonds

4 T. chopped scallions (or red onions)

1/2 c. chopped flat parsely

1/3 c. dried cranberries

1. Mix all the ingredients together for the dressing.
2. Toss salad ingredients in a large bowl and add dressing. Mix well and serve immediately.

Wild rice and mushroom stuffed peppers

1 c. wild rice

1 1/2 c. water

3 scallions, diced

1 pint sliced brown mushrooms, sliced

3 cloves garlic, minced

2 T. olive oil

3-4 whole bell peppers (any color), seeded

1 c. grated pepper jack cheese

1. Preheat oven to 350 degrees F.
2. Cook wild rice in water until tender (add water if needed).
3. Heat skillet, add oil, and saute the mushrooms until browned.
4. Add garlic and scallions to the mushrooms. Cook until tender.
5. Stir rice into mushroom mixture and fill the hollow peppers.
6. Put grated cheese on top of stuffed peppers and bake for about 45 min, until peppers are tender-crisp.

Apple Strudel

3/4 stick margarine

1/2 c. milk

1 egg yolk

1 1/4 c. flour

thin slices of apple

2 T. thinly sliced butter

Sugar & cinnamon to sprinkle on dough

Glaze:

2 T. milk

1/2 c. powdered sugar

1. Mix margarine, milk, egg yolk, and flour. Refrigerate for 3 hours.
2. Divide into 2 portions and roll out one portion in spread on the bottom of an 8x8 pan.
3. Spread butter on dough and add thin apple slices.
4. Sprinkle sugar & cinnamon.
5. Roll out second half of dough and place strips of dough in a criss-cross pattern.
6. Bake at 325 F for 1 hour.
7. Drizzle with glaze.