Kathy’s In the Kitchen making Marinara Sauce

Prep Time 15 Minutes: Cook Time 30 minutes

This recipe is written to expand depending on how many you are having for dinner and if you want to freeze some. We always want to have some in the freezer since we generally don’t buy it jarred. Marinara Sauce is a pretty flexible recipe. Some people like it more garlicky, others sweet, others more distinct basil flavoring. You can play with it and adjust it to exactly how you like it. That is the beauty of it. By the time your water is boiling and the pasta is ready, your sauce will be ready as well. Be sure to put the water on for the pasta before you start the sauce! Many thanks to my blessed Mother-In-Law for teaching me (and my honey!) this recipe so that I can pass it on to you!
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FOR EACH 28 OZ CAN OF TOMATOES – San Marzano Tomatoes preferred if you can get them.
2 Tablespoons Extra Virgin Olive Oil
2 Large cloves of garlic, sliced thin
6 Leaves Fresh basil or 1 Tablespoon dried basil
3 sprigs fresh parsley or 1 Tablespoon dried parsley
1 Tablespoon Sugar (to taste, see my notes)
1 teaspoon sea salt
½ teaspoon black pepper
 
In large frying skillet, such as a chicken fryer with a wide width and high sides, heat oil on medium heat.
Add sliced garlic, basil and parsley into the oil to let it bloom, just about one minute. Don’t let the garlic burn.
Add the cans of tomatoes (slowly as they splatter!). Add the sugar, salt, and pepper. Let it cook a few minutes and begin to crush the tomatoes with either a potato masher or an immersion blender, keeping some of the chunks of tomato. Stir frequently, so as not to let the sauce burn. That doesn’t taste too good.
I usually recommend setting a timer but you are NOT walking away from this sauce (it only takes 15-20 minutes!) Keep stirring it. It will smell awesome as it is cooking, breath in deeply.  After 20 minutes, it is ready to taste. See if it needs to be re-seasoned with more Salt and Pepper or sugar (see note on sugar.)
Serve over the pasta of your choice. Particularly good over a flat pasta such as linguini, spaghetti, fettuccini or angel hair. Pass extra grated cheese and fresh cracked pepper at the table.
 
Kathy’s In The Kitchen Notes:
 
*Typically, I triple this recipe. I use three 28oz cans of tomatoes as I like to freeze some or give it away.
*If you are using San Marzano Italian tomatoes, they cost more but are worth it. They do not need as much sugar as regular canned tomatoes which tend to be more acidic. Some people choose to use no sugar at all. Consider your dietary needs. I recommend you add just one tablespoon per can to start, add more if the tomatoes need it.  My husband likes it sweet and I have added as much as 2 Tablespoons per can on occasion when I couldn’t get the San Marzano type tomatoes. As I mentioned, some of them are very acidic.
*For a variation, you can add a can of chopped clams and a few shakes of red pepper flakes for Red Clam Sauce.
*If you like a bit of heat, add red pepper flakes when you add the basil.
*For variety, sometimes I mince the garlic as it has a stronger garlic flavor than just sliced. I do this with a mini chopper.
*This can be pretty sweet, if you are not a fan of sweet, use less sugar.
* You can add additional basil gives it a whole different flavor.
*If you have an eggplant in the refrigerator you can use it with this sauce in two ways, dice it and add it before the tomatoes, to cook in the sauce (this is a particularly Sicilian way to do it. Or, you can slice the unpeeled eggplant vertically, pat it dry and fry it in olive oil and serve on top of the sauce. That is always a big hit in our house!
*Add 1 Teaspoon per can of oregano and you have yourself a pizza sauce!
*Because I know you are going to ask, our family does not use onion in the Marinara Sauce.
Have fun!

Kathy’s In the Kitchen making Rainbow Potato Salad
 
I was inspired by pride month to bump up my potato salad recipe! I added lots of the colors of the rainbow and the extra vegetables are diverse and healthy as well!
 
For the Salad
1 pound green beans cleaned (cut the tips off and remove the string) and cut into 2 inch pieces
3 pounds red potatoes, peel and cut into 2 inch chunks
1 red onion, cut in half and sliced vertically, thin
2 Stalks of celery, sliced thin on the diagonal
2 each Mini Sweet Peppers Red, Orange and Yellow, seeded and sliced vertically, thin
1 large bunch of scallions (5) cleaned and sliced thin (use both white and green parts)
1 tablespoon salt divided between the green beans and potatoes.
2 tablespoons fresh parsley, minced fine (I use the mini chopper for this task)
½ teaspoon salt
¼ teaspoon pepper
 
For the Dressing
1/3 cup red wine vinegar
2/3 cup extra-virgin olive oil
1 Lemon – juiced
1 Tablespoon Dijon Mustard
2 Tablespoons Hellman’s brand Mayo
1 tablespoon garlic, minced
1 tablespoon oregano, minced
2 tablespoons parsley, minced
1 tablespoon basil, minced
1 Tablespoon dill, minced
Salt and pepper, to taste
 
Boil the potatoes in salted water for 20 minutes or until cooked but not mushy. Remember to drain them and take them off the heat as they continue to cook with their own steam. Add salt and pepper while they are still warm.
In another smaller pot, cook the green beans in water (or steam them if you prefer) for about 10 minutes till cooked but still green.
If you think you’ve gone too far with either of them quickly put them in an ice bath to slow down the cooking. When done, drain and cool.
In a large bowl put the cooled potatoes, green beans, celery, scallions, red onions and all the peppers.
Add the dressing ingredients to a mason jar or other jar with a tight lid. Screw the lid on tightly and shake vigorously.
Pour slowly ½ the dressing over the salad and toss to combine. Add the parsley and toss. If all the ingredients are not coated, slowly add more dressing. You may not have to use it all. Taste as you go. Depending on the potatoes sometimes they absorb more liquid than at other times. I have had to use it all, sometimes only 2/3, just depends on the potatoes. Any dressing can remain in the fridge covered for 1–2 weeks to be used on other salads. Finally taste it and re-season with salt and pepper to your taste.
 
Kathy's In the Kitchen Notes: 
I have not added sugar to the dressing as the peppers are sweet. If you would like to add extra sugar 1 Tablespoon should do it start low and add if you think it needs more to your taste. Remember you can always put more in but you can’t take it out!
You can also use Italian seasoning (home-made or store bought if you don’t have fresh ingredients available) adjust upwards if using dry. Don’t forget the dill as it is not an added ingredient in store bought Italian Seasoning. Try to get the parsley fresh, it makes a big difference.
If you can’t find mini sweet peppers (they are usually in a bag mixed together) use ½ of each pepper such as Red, Yellow, Orange. Slice them very thin.

Looks good, happy, oh no almost gone and last bite "To bad I'll never eat this again!" But wait, you wrote it down! Yeah!

Quick and Easy Cinnamon Apple Breakfast Biscuits

 Makes 6 Large Biscuits

Ingredients

•  1 Package Refrigerator Biscuits (such as Pillsbury Grands Southern Style)
  
• 1 Apple, peeled, cored and diced
  
• ½ cup brown sugar
  
• 1 tablespoon cinnamon
  
• 1/3 cups quick cooking oats
  
• 3 tablespoons butter
  
• ½ cup maple syrup
  
• 9 pecans or walnuts
  

Directions

Preheat oven to 350 degrees

Spray a large muffin tin with cooking spray

Take apart the roll of biscuits and pull or roll each one to twice the size (you will only need 6 as that is how many the pan holds) The other two you can bake as regular biscuits and save for later.

Press a biscuit into the muffin tin and using your fingers push the biscuit up the sides to make a cup.

In a ziplock bag, place the apple, brown sugar, cinnamon, and oats and shake till the apples are all coated.

Place about 2 tablespoons of the mix in each biscuit and press them down.

Pat with a pat of butter on each one (@ half tablespoon each)

Top with 3 pecans or walnuts in a decorative design

Place in middle rack of the oven and bake for 17 minutes.

Serve with extra butter and maple syrup.

If you are making them up and serving them later,  you can reheat in the microwave in a bowl with the syrup, for just 30 seconds and they are warm enough to serve.

 I've decided to get a place together where family and friends (mine and yours!) can share recipes and tips, in the kitchen, and in life, in general. I've set up a Facebook page to link to. Please like the page at www.facebook.com/kathysinthekitchen.com when you get a chance.

I don't have any cooking credentials, just love to experiment in the kitchen. I've taken to writing the recipes down so others can enjoy them as well. They are standard kind of dishes. You're not going to find any duck, or rabbit or deer recipes here because that's not the stuff we eat. Also the level of difficulty you will find, will be from beginner to experienced cook because I have 37 nieces and nephews and grand nieces and nephews (and the number is growing) some of whom have asked me to write down how to do specific things. So, chuckle if you will when I get around to posting egg dishes because they will run the gamete. Some recipes will be for people who barely know where the kitchen is in their home and some for people who are more experienced and just tired of their routine.

One thing is for sure. My cooking style is sort of free wheeling. I look at a recipe I find online or in one of the dozens and dozens I have collected and I am already deciding what I want to change up before I even try it. My poor honey is famous for saying "Wow, this is really good. Too bad I'll never taste it again!" He just knows that by the time I get around to making it again, I will have changed something or other by the time it gets to the table. Short story, long, I hope you will enjoy the journey with me. Wishing you all the best, Kathy