One Pot Pasta

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Chocolate Diablo Cookies

1 1/2 cups Flour

1/2 cup Brown Sugar

1/2 cup White Sugar

1 tsp Baking Soda

1 cup Chocolate Chips or Chunks

1 cup Cocoa Powder

1 tsp Cayenne Pepper

3 Tbsp Ground Ginger

2 Eggs

1/2 cup Canola or Vegetable Oil

1 Tbsp Vanilla

Coarse Salt and White Sugar to sprinkle on top.

Combine dry ingredients.  In a separate bowl, whisk together wet ingredients.  Combine the 2 in large mixing bowl.

On a greased cookie sheet, place fist-sized dough balls, press them down and sprinkle with Salt and White Sugar.

Bake at 375 F for about 11 minutes or until cookies start to crack.  They should be nice and 'fudgey' in the center.

Strawberry Freezer Jam

1 cup Granulated Sugar

1 pouch (45 g) Freezer Jam Pectin

5 cups crushed Strawberries

Wash and rinse 5 - 250 ml mason jars and closures

Wash, hull and crush strawberries, measuring 5 cups crushed

In a large mixing bowl, combine pectin and sugar until well blended.  Stir strawberries into mixture. Stir for 3 minutes.

Ladle jam into jars, leaving 1/2 inch headspace.

Wipe jar rims, removing any residue.

Apply lids tightly.  Let stand about 30 minutes until thickened.  

Refrigerate up to 3 weeks or freeze.