You know when you get home after a long day and all you want to do is relax. But oh, you have to make dinner too. Some days I wish I didn’t mind processed food as it would make the time from fridge (or freezer) to table so fast! Then again, YUCKY! Have you read what’s in frozen meals?! Even “healthy” ones can be scary. That’s why I make meals like this. Okay so the tomato is from a can, but it’s organic, healthy, and FAST!
Heat olive oil and garlic on medium heat until garlic starts to brown.
1 tablespoon(s) olive oil, extra virgin
1 tablespoon(s) garlic, minced
1 15 oz. tomato sauce
1/4 cup(s) balsamic vinegar
1 tablespoon(s) basil (use freshly torn leaves if possible)
1 tablespoon(s) oregano
1/8 teaspoon(s) baking soda
Pour tomato sauce and balsamic vinegar, basil, oregano, and baking soda into pot. You will notice baking soda starts to bubble and mixture will taste acidic. Allow to cook for 15-20 minutes over low to medium low heat.
Over time, the baking soda will cause the sauce to sweeten naturally and will stop bubbling due to it’s interaction with vinegar from the tomatoes.Serving Suggestions:
Pour over pasta or use as a pizza base. This quick and EASY sauce is so simple and good with everything!
Nutrition Facts (per serving)
Total Fat (g) 2.85
Saturated Fat (g) .4
Cholesterol (mg) 0
Sodium (mg) 535
Total Carbohydrates (g) 8.45
You’ve probably noticed I’ve been MIA lately. So sorry about that! I have been pulled away from my job and normal life the past few days. I’m back though and ready to posts all of these recipes that I meant to post sooner! Look for changes to this post throughout today (Wednesday) as I create links to the pictures you see here.
As always, the lovely WIAW party is hosted by Jen at Peas and Crayons. You should check out her blog if you haven’t already!
Hopefully I can also posts some breakfast pictures. I had two bananas this morning, does that truly count as breakfast? Yeah, didn’t think so. It’s okay though because I will have amazing breakfast pictures soon. Anyways, the pictures of food that I keep meaning to post…..
Speedy Marinara (Don’t judge the picture, I played with lighting forever)
Stuffed Mushrooms (click for recipe)
Of course it is June and we are focussing on sensible snacking. My snacks this week haven’t been perfect as I haven’t been in my normal daily activities. I have however been snacking on carrots dipped in homemade BBQ sauce! I know it sounds weird, but trust me. It’s my trade off for not eating fattening BBQ potato chips!
My “unhealthy” snacks lately are larabars and energy “waffles”. It’s not so much that they’re unhealthy, but they’re not my normal fresh, non-packaged snack.
Promise, promise, promise to start posting recipes and linking them out from here tomorrow! Sorry for my lack of ability to post lately, it was not due to my planning!
I love Italian food! Seriously, I eat at least two meals of pasta every week. Thus, I can’t just eat marinara sauce and spaghetti noodles. I like to spice up my Italian food and make it robust and full of color!
I have no clue why spaghetti and penne are so popular in the US. There are so many different shapes of pasta to have fun with! One of my favorites is orzo. I think I like it so much because it’s a cross between pasta and rice. Okay, not really. But it’s shaped like rice and is pasta, what could be better? As a veggie girl, I have to make sure I get lots of grains- usually being rice or pasta. So orzo has to be the grain for me!
I also love that you can eat orzo hot or cold. It’s perfect for making pasta salads. This dish, not only is full of color, is great for eating as a cold summer picnic lunch.
Remember to pull apart your basil instead of cutting or chopping it into pieces. This allows the flavor to gain more depth and strength.
Vibrant Summer Orzo
- 4 serving orzo cooked as directed by packaging
- 2 Tbs olive oil (or butter if desired)
- 1 Tbs minced garlic
- 3 Tbs capers
- 1 Tbs caper juice
- 1/4 cup chopped sun dried tomatoes
- 1/4 cup golden raisins
- 1/2 cup white wine
- 1 15oz can diced tomatoes
- Handful of freshly cut and pulled basil
Heat up the olive oil and garlic in a pan on medium heat. When garlic begins to brown, add capers, caper juice, sun dried tomatoes, and raisins to oil and stir. Once mixed, add the white wine. Turn down to medium low and let white wine cook off. Once boiling add the diced tomatoes. I find it best to drain the tomatoes (different than rinsing!). Cook for another minute to allow the tomatoes to warm up. Sprinkle pan with basil and stir. Pour mixture over cooked orzo and toss lightly.
This makes a really great and healthy lunch! Or dinner with a glass of white wine