Freezes well: Simply cool completely, place in gallon zip top bag, and freeze. Thaw overnight in the fridge.

If you’ve got a hankerin’ for some spaghetti and meatballs…only to discover you have everything but the jar of sauce…make sure you tape this recipe to the inside of your cupboard to rescue you every time & it is SO easy to put together. And, for those of you looking for a way to use all of the beautiful tomatoes coming off the vines in your gardens–this is the PERFECT solution. Or, if you have a can or two of crushed tomatoes in your cupboard…you will have dinner on the table in NO time! I made a few minor changes, but credit is due to Ellie Krieger’s cookbook “The Food You Crave” {she’s on the Food Network and makes yummy food lighter}.

2 Tbsp. olive oil

2 medium onions, chopped (about 3 cups)

8 cloves garlic, minced

6 Tbsp. tomato paste

56 oz cans crushed tomatoes (or 56 oz. worth of diced, fresh tomatoes—seeds removed)

1/4 tsp. chipotle powder

4 tsp. dried oregano

1/4 tsp. rosemary (fresh or dried)

1/2 c. fresh basil, torn into pieces (use ONLY fresh, no dried this time)

1 tsp. Kosher salt

1/2 tsp. freshly ground pepper

*Boil large pot of water for 1 box of spaghetti. Cook pasta according to box directions.

*Heat oil over medium heat in 6-quart saucepan. Add onion and cook for about 3 minutes. Add garlic and cook for additional minute.

*Add tomatoes, tomato paste, chipotle powder, oregano, rosemary, and salt & pepper. Stir well. Simmer for about 30 minutes {may need to cook a bit longer if using fresh tomatoes..you can smash them with a potato masher to hasten cooking and improve texture for this sauce}. Stir frequently.

*Add fresh basil (fresh herbs are added for the last 5-10 minutes of cooking time, dried herbs are added at the beginning of cooking). Cook additional 5 minutes.

This is enough sauce to toss the pasta in it and have a little leftover to pour over meatballs, if using.

You could also add browned ground beef or browned ground pork, if desired. For vegetarians—you can purchase veg. “hamburger” crumbles in the frozen foods section and simply add frozen and heat through.

Yields: 6 servings

SAUCE:

1/2 Tbsp. olive oil

2 cloves garlic, minced

1/2 red onion, very small dice

28 oz jar crushed, organic tomatoes (worth buying organic)

1 tsp. Kosher salt

3 grinds fresh, ground pepper

8 fresh basil leaves, chiffonade (WORTH buying fresh!)

SHELLS:

24 large pasta shells (I prefer Barilla or Prince pasta)

1/3 c. grated Parmesan Romano cheese

1 1/4 c. mozzarella

1 box frozen spinach (thawed & squeezed dry of liquid)—one time I use frozen

1 garlic clove, minced

Cooking spray

Preheat oven to 350 deg. Spray 9×13 pan with cooking spray.

Saute onion and garlic in olive oil over medium heat, stirring often, for about 4 minutes, or until translucent and fragrant (careful not to burn them). Add tomatoes and salt and stir well with a wooden spoon. Cover and cook over medium-low heat for about 25 minutes, stirring occasionally. Add 6 basil leaves, stir. Simmer for another 10 minutes. (You can prepare shells while sauce is cooking).

Prepare shells according to box directions. Drain well. After draining, I like to then place them on a dinner plate so they are easy to access, don’t stick together, and cool a tad so you don’t burn your fingers when you stuff them.

Mix the Parmesan/Romano cheese, 3/4 c. mozzarella, spinach, and garlic together. Take a large dinner spoon and gently fill each shell with the cheese/spinach mixture.

Spread thin layer of sauce over bottom of pan. Place filled shells in pan. Pour remaining sauce over shells. Sprinkle with remaining 1/2 c. mozzarella and remaining 2 chiffonade basil leaves.

Cover pan tightly with foil and bake for 30 minutes. If desired,  remove foil, and place under broiler for about 2 minutes to make cheese golden & bubbly.

Serve 4 shells to each guest.

To Chiffonade:

Place basil leaf flat on counter, stack remaining basil leaves, flat, one on top of another. Then, roll them up lengthwise into a long roll. Turn roll so it is laying with the rolled side facing you and the ends going to the left & right of you. Take a sharp knife and cut into small pieces (like you would slice cookie dough or cinnamon roll dough). When you “fluff” up the sliced basil, it will be in long, thin strips, or, chiffonade.

Yields: 12 muffins

2 c. unbleached, all-purpose flour

1/2 c. brown sugar

1 Tbsp. baking powder

1 tsp. baking soda

1/2 tsp. salt                                         Variations: 1 c. blueberries

1/8 tsp. nutmeg                                                      1 c. chocolate chips

2 egg whites                                                            1 c. cinnamon chips

1 c. nonfat milk                                                        1/2 c. chopped strawberries

1/2 c. lowfat, plain yogurt                                       1 c. raspberries or blackberries

3 Tbsp. vegetable oil

Preheat oven to 400 deg. and place muffin liners in tin. (I prefer to use foil liners as they peel off much easier).

Combine egg whites, milk, yogurt, and oil and mix well. Add remaining ingredients and mix JUST until combined (overmixing=tough muffins).

Fill muffin liners almost to the top (about 1/4 c. of batter). Bake for 18-25 minutes, or until golden brown and toothpick comes out clean.

As you can see, the variations are endless. If you like, sprinkle with a little uncooked, rolled oats for a pretty presentation or sprinkle lightly with sugar (sanding sugar works well here, too).

Summer is upon us and I couldn’t be happier! Today I finally put my garden seedlings in real soil and can’t wait to see those first veggies pop out! I am such a nut about growing things that I often take pictures of everything I pick and make Chris join me in the kitchen for a gander at said veggie before I cut into it. He’s not as thrilled…but he is sweet to oblige (at least for the first 2 or 3 times…after that, I’m on my own). :  

So, what is the next best thing to growing your own? Going to the Farmer’s Market!  I wanted to share with you the list of   local Farmer’s Markets in IL. If you aren’t in IL, simply search “Farmer’s Markets in____________” and put in your town’s name. Simple and fun! Your kids will really enjoy visiting the market, many offer baked goods and quite a few offer food stands that offer freshly made dishes. Yum! And, best of all, you are supporting local businesses…it doesn’t get better than that.

Here’s the link: http://www.fruitstands.com/states/illinois.htm. Please send us a note (we are on Facebook, as well) and let us know what experiences you are having over the summer.

I must say this phrase has 2 completely different meanings to me. As a child, it was a sweet nursery rhyme that I knew. As an adult, it runs through my head as I type about planting some seeds to grow veggies for my family. Interesting what time will do. I am going to post a Facebook question about whether or not you dabble in the dirt growing fruits and veggies for yourself and/or families.  I can’t wait to hear the responses. What a fun way to incorporate your kids in growing fruits and veggies—they learn what the produce looks like in it’s natural state, where food comes from, and how to collect & cook it. Vital skills they will need later on in life to make good food choices.

So, what did I plant? Well, this year it was really fun for me because I had some things leftover from last year’s Mother’s Day gift from my hubs and the kidlings…seeds. Yes, they spoiled me with the perfect gifts. I received a disposable Jiffy greenhouse that has 72 peat moss pellets for starting your seeds, pink gardening gloves, and organic seeds {my man knows what I like!}. So, this year I was able to use some leftover seeds again: organic corn, organic carrots, basil, rosemary, organic cucumber, organic broccoli and added to them the lavender, winter squash, and Sweet Baby watermelon seeds he bought this year {with another Jiffy greenhouse}. I had also purchased a thyme plant at the store that I repotted and some cilantro, basil, and rosemary that I planted in my rectangular terra cotta pot in front of the house. This year, Chris also purchased a Topsy Turvy tomato plant…that grows cherry and full-size tomatoes hanging from a pot. The cherry grow from the top and the full-size from the bottom…how fun will that be?! The advantage to growing tomatoes, in particular, in a hanging pot…you can do completely organic garden very easily because the bugs {tomato hornworms in particular} can’t reach the plants. You can also buy strawberries in this type of pot…we are planning on that. Here are some photos:

Here’s my lil’ greenhouse…planted about 15 minutes ago. It sits on my doorstep for easy access.

  My Topsy Turvy tomato seedlings…you can see the seeds on the tips of the plants

Here is the long, terra cotta planter {I like using natural, clay pots rather than plastic along with organic soil}

And…close-up {some baby plants are already popping up! Exciting!}

Doesn’t the thyme look cute on the doorstep?

I think it looks very inviting to have fresh herbs growing in pots on your doorstep. They are pretty to look at, away from our dog’s

                                    domain in the backyard, , and I have easy access to them for watering or gathering them for cooking. {Phoebe is my foreman}

I will keep you updated on the progress of my little seedlings. I have always had a nurturing spirit…whether it’s people, plants, or animals…I love caring for something living and watching it thrive and grow.

3 c. white bread, cubed (about 6 slices)

2 tsp. butter

1/2 red onion, diced

8 whole eggs

4 egg whites

2 c. skim milk

1 c. frozen spinach (thawed and squeezed dry)

1 tsp. dry mustard

1 lb. Morningstar Farms vegetarian sausage crumbles (in the freezer section)

2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

1 c. shredded cheddar cheese (Gruyere or Swiss cheese would be nice for something different)

1 Tbsp. fresh chives (or dried)

************************************************

Preheat oven to 350 deg.

Spray 9×13 pan with cooking spray. Line bottom of pan with bread cubes.

Melt butter over medium-high heat in nonstick skillet. Add onion and saute for about 3 minutes, or until fragrant and slightly translucent.

Whisk whole eggs, egg whites, and milk together. Add spinach, mustard, sausage crumbles, salt, and pepper. Whisk to combine well. Pour over bread.

Sprinkle with cheese and chives (this makes it taste awesome and looks pretty).

Bake for 45 minutes or until golden brown and knife inserted in the center comes out clean.

Yields: 2 loaves

2 c. all-purpose flour

1 c. whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/8 tsp. ground nutmeg

1 Tbsp. cinnamon

1 tsp. Kosher salt

2 c. zucchini, shredded

2 eggs plus 1 egg white

2 c. white sugar

½ c. vegetable oil

½ c. all-natural applesauce (no sugar added)

2 Tbsp. lemon juice

1. Preheat oven to 350. Grease and flour 2 loaf pans.

2. In large bowl, stir together wet ingredients (eggs-lemon juice).

3. In medium bowl, whisk together dry ingredients (flour-salt).

4. Add dry ingredients to wet ingredients and stir until just combined. Add shredded zucchini. Mix well.

5. Pour into prepared pans.

6. Bake for 50-60 minutes, or until golden brown and a toothpick inserted into center comes out clean.

7. Cool on wire racks.

8. To store, cool completely and then place in gallon zip-top bag. Freezes very well this way.

*To defrost…simply remove from freezer and place on counter. DO NOT open bag….you will lose moisture if you open bag. Re-wrap in bag in between servings.

2 egg whites

7 whole eggs

7 Tbsp. nonfat milk

1 1/2 slices Morningstar Farm vegetarian bacon

6 slices center cut bacon

handful fresh chives (or about 2 Tbsp. dried), cut into small pieces

1/2 c. frozen spinach (defrosted and water squeezed out)

Kosher salt & freshly ground black pepper

Optional: 1/2 c. shredded cheddar cheese, cooked bulk sausage, and any other ingredients you would put in an omelet.

Preheat oven to 450 deg.  Spray muffin tin with cooking spray.

In large bowl, whish together egg whites, whole eggs, and nonfat milk.

Cut vegetarian bacon into small pieces. Cut center cut bacon in half. Line 6 of the muffin cups with the 2 halves of bacon.

Pour just under 1/4 c. egg mixture into each of the 12 muffin tins.

Add small amount of the vegetarian bacon to the other 6 muffin tins. Add small amount of the spinach.

Top with salt, pepper, and some chives. At this point, you could add the cheese, if using.

Bake for about 15 minutes or until egg is puffed up and cooked all the way through (shake the pan… if no eggs jiggle, they are done)

Run a butter knife around edge of each muffin tin…using 3-pronged meat fork, stab each breakfast cup in the center and put knife under cup to lift onto serving platter.

Your imagination could go wild with substitutions on fruit…you could do 4 c. apples & 2 c. cherries or 4 c. pears and 2 c. raspberries…the combos are practically limitless! The cinnamon and nutmeg pair well with any fruit…they add a warmth and “homey” flavor to almost any baked dish, so don’t think you have to omit them for the different fruits.

Serves: 1 person (or 6-8 if you share)

Filling:

4 c. peaches, peeled, pitted, & sliced to a medium thickness (or use frozen… I did)

2 c. blueberries, washed & drained (again, frozen work just fine)

1 Tbsp. all-purpose flour (I like unbleached)

3/4 c. white sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

Pastry Topping:

1 1/2 c. all-purpose flour  (unbleached)

1 tsp. baking powder

1/2 tsp. Kosher salt

1 Tbsp. white sugar

1/4 tsp. cinnamon

1/8 tsp. nutmeg

2 Tbsp. vegetable oil

1/4 c. nonfat plain yogurt (I like Stoneyfield Farm or Trader Joe’s)

2 Tbsp. nonfat milk

********************************

Preheat oven to 350.

Spray 9” square pan with cooking spray

In a large bowl, combine fruits and flour…toss to mix well. In small bowl, combine sugar and spices, mix well (this ensures you don’t get any clumps of spices in the fruit since the moist fruit can sometimes “grab” clumps of spices).  Add to fruit and toss to mix well. Place in prepared pan and distribute evenly over bottom of pan.

{You can do this next step by hand or use a stand or hand mixer…follow same sequence of adding ingredients.}

In food processor, put flour, baking powder, salt, sugar, cinnamon, and nutmeg. Pulse to combine. Run processor on level 1 and add oil through feeding tube or oil dispenser JUST until combined. Add yogurt with same method. Finally, add milk. Stop processing as soon as mixture looks like a dough—over processing will lead to a tough crust when baked.

Lightly flour counter and turn dough out—it will be very soft and sticky. Add enough flour so dough is workable and gently knead 3-4 times…just until you can roll dough without it sticking to rolling pin. Create a 9” square with the dough. Flour your rolling pin and roll dough up onto rolling pin—sort of like you are rolling up a poster. Then, unroll dough over fruit mixture in pan. Cut a medium sized “x” in middle of dough. Sprinkle dough evenly with white sugar.

Bake for 40-50 minutes or until crust is golden brown and fruit is bubbly. Serve with ice cream, frozen yogurt…whatever you like.

Provenance: Moosewood Restaurant Low-Fat Favorites cookbook (this is where I got the original recipe but changed quite a few things)

This is based on 2 recipes…a rub by Big Daddy (Aaron McCargo, Jr & one of my favs…Martha Stewart—“we’re not worthy” ). I’ve added a lot to the rub, so it really has become my own…but I believe in giving credit where it’s due…and the cooking method was from Martha.

1 1/2 c. brown sugar

1 Tbsp. Kosher salt (DON’T use this much if  you are using table salt, it will be like a salt lick…cut it down to 1 1/2 tsp. regular salt)

1/8 c. paprika (yes…1/8 CUP)

1 Tbsp. ground cumin

1 Tbsp. chili powder (more if you like)

1/2 Tbsp. cayenne (it’s a spicy rub!)

1 Tbsp. freshly ground black pepper

1/2 tsp. red pepper flakes

1/4 tsp. chipotle powder

1/2 Tbsp. garlic powder

1/2 tsp. onion powder (I use garlic & onion powder on purpose, don’t sub. the real thing)

Mix all ingredients together in a medium bowl…use a whisk, it’s super quick and distributes everything evenly.

If you are using chicken pieces or even pork chops, put the rub in gallon zip top bag and shake 1 chop or 2-3 chicken pieces like it’s Shake n’ Bake…works fantastic! If you are making ribs or using it on steak, simply place the mixture on each side of meat, and rub it well into the meat, don’t skimp but don’t lay it on too thick.

No need to let it sit…it’s ready to grill or bake. Remember…sugar burns easily…so keep the grill/oven at a medium-high heat.

Easy Ribs:

Preheat oven to 400 deg.

Put rub mixture on both sides of uncooked ribs. Place on baking sheet. Cover TIGHTLY with aluminum foil.

Bake for 1 1/2 hours for 5 pounds of ribs). When tender and no pink remains, you can throw them on the grill for about 3-5 minutes per side to get a nice BBQ taste…baste with BBQ sauce if desired. Enjoy!