English: Ravioli Marinara (Mangia Trattoria) (Photo credit: Wikipedia)
Oh I just have to share that I don’t like spaghetti and sauce. I am extremely picky when it comes to red sauces. I’ve made one with meat and canned it even for years. But it never seems to be sweet enough for me. I even learned a trick of sticking a whole carrot into the sauce as it cooks and it soaks up acidity. Yesterday I wanted to make a quick dinner. I had bought some premade tortellini from Costco thinking it would be fast. Well I just didn’t want to open a can of red sauce I decided to make my own and try a different simple recipe. I even made a white sauce to go with it thinking I would at least be able to mix the two and I would like it better. Well I have to say the red sauce was fantastic. I’m so excited about it!! By the way it’s super easy!
Marinara Sauce (Meatless)
Brown 1 med. onion in 1 T olive oil
3 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 1/2 cans water
1 can pumpkin (this is what sweetens it and adds another veggie for picky kids)
3-4 cloves garlic
3 tsp Italian spices
salt & pepper to taste
Simmer as long as you can. I only had 1 hour and it was still great. This made a large batch. Enough for 2-3 meals. Freeze the leftovers.
Image via Wikipedia
If you love pumpkin like I do you will love this breakfast recipe. If you don’t love pumpkin this is great cause it’s not a strong flavor and you can cover it up with syrup or other toppings. Pumpkin is a superfood. Meaning you should try hard to get it in your diet. I struggle with getting veggies into my kids at breakfast time and they aren’t loving green smoothies right now so I found hiding it in the french toast worked great!
Pumpkin French Toast
About 7 eggs
1 c pumpkin puree
1/3 c + heavy cream
1 tsp cinnamon
1/2 tsp nutmeg
1 loaf whole wheat bread
Mix the first 5 ingredients together in a shallow dish (like a pie dish). Dip bread in the mix and cook on griddle till done. Serve with fresh whipped cream and syrup or applesauce.
I was looking for a cookie recipe that my kids would love while we watch a movie tonight. I also wanted one that I was ok with feeding them. And even though it’s 90 degrees outside still, I am in the mood for fall! I hung my fall decorations today! I am a total sucker for fall things! I hate halloween but love fall. Have you gotten that I love fall by now?
So let’s eat pumpkin. About 7 years ago I got on a pumpkin kick. I made everything pumpkin I could find! I burned out on pumpkin. I think I’m ready to try pumpkin again. So Katie over at Kitchen Stewardship had this great recipe. I am going to help my kids make it tonight. My mother used to make wonderful pumpkin cookies with a glaze that are to die for. I will try to alter it to be whole food in the future and post it here.
Kitchen Stewardship’s Healthy Pumpkin Cookies
2 cups butter or coconut oil or palm shortening (see above to use some flax seed, as well)
1 1/2 c. sucanat (unrefined cane sugar)
16 oz. can pumpkin or 2 c. pumpkin puree (squash works, too!)
2 tsp. vanilla
4 c. white whole wheat flour
2 tsp. baking powder
2 tsp. cinnamon
1 tsp. baking soda
½ tsp. allspice
1 tsp. salt
2 c. chocolate chips or raisins
1 c. chopped nuts
Cream fat and sweetener. Add pumpkin, eggs and vanilla; beat well. Stir together flour and next 6 dry ingredients. Add to batter; mix well. Stir in choc chips and nuts.
Drop rounded teaspoonfuls two inches apart on a greased cookie sheet. Bake at 350 degrees for 12-15 minutes.