Recipes

I'll be honest, I'm really not that good of a cook.  Ask anyone who knows me.  I do know that homemade meals are so much healthier, so we have been trying to eat in more than we eat out.  I've found a few recipes that will be made again and again, and I thought that I would share.  If you have quick healthy standbys, share them with me!

The first recipe that I want to share are these beautiful potatoes.  Trust me, they taste as good as they look.

2 1/2 T EVOO
5 cloves garlic, minced
2 1/2 T  fresh rosemary (I didn't have any, so I used Herbs de Provence)
2 1/2 T mustard (I used honey-mustard)
Coarsely ground black pepper
Salt (I used sea salt)
1 1/2 pounds baby red, fingerling, or other small potatoes

1. Cook potatoes in large pot of salted water for about 10 minutes.

2. While they are cooking, combine EVOO through pepper in a separate bowl.

3. Drain potatoes, then toss with sauce mixture.  Spread out on a baking sheet and sprinkle with salt.

4. Bake for 10-15 minutes at 425 degrees.

It's delish.  Recipe was found in LDS Living Jan/Feb 2011

 The next recipe that I want to share is for tomato sauce.  This recipe made enough for 6 meals for our family.  We ate some with pasta the night I made it, then packed the rest in the freezer for 5 more meals.  The best part is that it has loads of veggies hidden within, which is great for my one child who refuses to eat vegetables.  It gets a thumbs up from the kids.

Prep your veggies: Peel 2 small onions, trim 1 small leek and 2 stalks of celery, halve and deseed 2 red peppers, then roughly chop everything.  Grate 2 zucchinis and 2 carrots.  Heat a large saucepan with a tablespoon of olive oil over medium heat, and add all the ingredients.  Add a pinch of oregano and 2 bay leaves.  Simmer for about 20 minutes.  Meanwhile, peel 1 small  butternut squash, scoop out the seeds, and then grate the flesh.  Add to the vegetables.  Add 4 cans of tomatoes, 2 cups water, a pinch of sea salt, and freshly ground black pepper.  Bring to a boil, then simmer for about 30 minutes.  Use a stick blender (I used my food processor) to blend until smooth.  Makes 13 cups.  Use with pasta, lasagna, bolognese, pizza, etc.

Recipe credit to Jaime Oliver.  (Who I have a cooking crush on.  His accent doesn't hurt either.)