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.

Amazing Roasted Chicken

Amazing Roasted Chicken

1 Roasting Chicken

1 Large Lemon

8 Slices of Prosciutto, thinly sliced

1-2 Cloves of Garlic, crushed

2 Handfuls of Fresh Thyme, leaves picked, finely chopped

1/2 Stick of Butter, softened

Salt & Pepper

Preheat the oven to 425F.  

Wash the chicken inside and out, then pat dry.  

Using your fingers, gently separate the skin from the breast meat.  Be careful not to rip the skin.

Zest the entire lemon.

Tear the prosciutto into small pieces and combine in a bowl with the lemon zest, garlic and thyme.  Add salt and pepper then mix it all with the butter.  You may as well do this with your hands since you now push this mixture into the space between the skin and breast meat. Rub any leftover butter mix on the outside of the chicken.

Cut the peeled lemon in half and place in the cavity.

Place in hot oven and cook according to the weight of the bird.

Beans, Beans, the musical fruit....

A South Indian secret to make beans less 'musical' is, after soaking, boil them for 5 minutes then change the water before actually using them in your recipe.

Deep Dish Pizza

* you can add whatever toppings you'd like to make this your favourite pizza!

1lb (400g) pizza dough
4 cups shredded mozzarella cheese
6 strips bacon, cooked and crumbled
1/4 cup sliced olives
1/2 small onion, thinly sliced
1 rep pepper, sliced
1 cup sliced mushrooms
1 cup feta cheese, crumbled
1 1/2 cups tomato sauce
1/2 cup shredded parmesan cheese
1/2 tsp Italian seasoning

Preheat oven to 400 F
Roll out the dough to 1" thickness.  Place the dough in a lightly greased spring-form pan (It stays in place better if you leave some hanging over the edges of the pan).
Evenly spread the mozzarella over the dough.  Top with bacon, then veggies, then feta.
Evenly spread the sauce over top then sprinkle with parmesan and Italian seasoning.
Fold the extra dough in to form a crust, trimming excess in needed.
Bake for 40-45 minutes until crust and cheese is golden brown.
Let stand for 10 minutes then enjoy.

Sweet and Sour Sauce

1 1/2 cups brown sugar
1/2 cup vinegar
3/4 cup water
1 Tbsp dry mustard
3/4 cup ketchup
1/2 tsp salt

Mix all ingredients together in a large saucepan.
Boil until thickened.
Use immediately and freeze leftovers for future use.