Happy Baking and Cooking: Easy Rose' or Pink Sauce!

When we had our Christmas dinner yesterday I made my traditional pork sauce to compliment the Meat Ravioli we were having.  I use pork country style spare ribs (they are really meaty) to flavor the all red robust sauce.  Lots of garlic and fresh basil too! Mom made it for years and I think it is one of the best red sauces out there.  Pork flavors your sauce better than other meat.  Just sayin!  .  No heavy pasta sauce for these delicate raviolis.

I was up to trying something a little different for the Chicken Mozzarella Ravioli and opted for a pink rose' sauce. I wanted something light too, light in color and taste to give us a 2 sauce option if anyone wanted to vary the sauce topping. Note:  this is also a great sauce for fettuccine or penne.

I did find this recipe from the pioneer woman.com; adapted it to my liking and used it.  It was very easy and if I had given it more thought probably would have come up with something similar to hers.

Enjoy!  Happy Cooking from my kitchen to yours,
           

M.J.

After sauce is simmered for approx. 25 to 30 minutes, stirring occasionally, add salt and pepper and sugar to taste.  Remove from heat and add heavy cream stirring to combine.

2 T olive oil
2 T butter
1 whole medium onion, finely diced *(I grated mine)
4 cloves garlic, minced
2 cans 15 oz each Tomato sauce *(I used 3 -15 oz. cans)
salt and pepper dash of each
dash of sugar *(I added a bit more)
1 cup heavy cream
grated  parmesan or Romano Cheese.  *(I used grated Asiago)
fresh basil chopped

Heat butter and olive oil over medium heat.  Add onion and garlic and saute for a minute or two.  Pour in tomato sauce , add salt, pepper and sugar to taste. Stir and cook over low heat for 25 to 30 minutes, stirring occasionally.  Remove from heat and stir in cream.  Add cheese to taste, then check seasonings, Stir in pasta  of choice ,chopped basil and serve immediately. 

Meat Ravioli and Penne with pink rose sauce

12/26/12

Summer Salad to delight your tastebuds....... You choose the dressing or the add in's!!

I came across this recipe in a magazine and thought I'd try it for a hot summer day to allow me some non cooking time..When there are a million things to do and you don't want to cook.  I think you may like it as well!  So take a break and buy a store bought chicken and add some of it to a salad!  Happy Summer!!

3 tablespoons red wine vinegar
2 tablespoons light tasting olive oil( I like the light tasting and use it a lot)
2 tsp. Dijon mustard
8 cups spring mix( I use Romaine or Bibb)
4 large hard boiled eggs, peeled and quartered (Boil the night before)
1 small seedless cucumber(love them)
1 1/2 cup chopped Rotisserie chicken (grab one at the grocery store)
1/2 cup chopped red onion

Whisk together vinegar, oil, mustard, and 1/4 tsp. each salt and pepper in serving bowl. Add remaining ingredients and gently toss to combine..Serve in bowls.

Note:  Today I added some fresh cut mango to the salad eliminated the cucumber and added very thinly sliced zucchini (I had a very thin one in frig) and used my orange salad dressing..It was really a nice touch.. I think peaches, nectarines or even blueberries would work as well .  If you forgot the recipe for the orange dressing ..Here it is:

1/2 cup orange juice
3 tablespoons olive oil
2 tablespoons red wine vinegar
1/4 tsp,. salt
1/4 tsp. pepper
whisk the above together before adding to salad 

My hubby's salad..Just a few pieces on mango

Mangoes are plentiful and reasonable in price right now .  .Skin should peel off easily..When choosing, it should be slightly soft to touch

7/24/11

Penne,Spinach and Feta Salad: A Healthy Choice #4

If you are looking for a healthy and great tasting  meal this may be just what you are looking for and from start to finish it took under 30 minutes to make.  Delish!!!!!!!!!!!

Happy Cooking!

12 oz. uncooked whole wheat pasta (or other small pasta)
1 tablespoon olive oil
1 medium onion (diced)
2 cloves garlic (minced)
1 1/2 cups cherry tomatoes or any tomato diced ( can diced tomatoes can be used, drained)
3/4 low salt chicken broth
6 oz. baby spinach or arugula leaves
1/4 tsp. salt
1/4 tsp. pepper
1/2 cup feta cheese (you could try small mozzarella pieces)

Cook pasta according to directions..do not add salt
Meanwhile warm a skillet over medium heat..Add onion and cook, stirring, about 4 minutes.

Add garlic and cook 30 seconds. Add tomatoes and broth..Bring to a simmer, and cook 5 minutes or until tomatoes soften and some liquid evaporates..Use a wooden spoon to lightly crush tomatoes..Stir  in spinach or arugula..cook, stirring 2 minutes until leaves wilt.

Drain pasta..In serving bowl, toss pasta with warm tomato-spinach sauce..Season with salt and pepper..Garnish with cheese...

7/11/11