Marinara Sauce

I love a good Marinara Sauce to use over pasta, in casseroles, mixed in with meatballs, etc. I got the idea for this sauce from a few different ones on the web. I usually keep a few jars of spaghetti or marinara sauce on hand so that when I need a quick meal I have a go too. However, I love it when I have the time to make a thick hearty sauce. This is it. I also love being able to control the amount of oil, sodium and sugar get from a sauce.

• 1 medium sweet onion, chopped
• 1 small red bell pepper, chopped
• 3 large mushrooms, chopped
• 4 garlic cloves, minced
• 2 cans diced tomatoes
• 2 cans fire-roasted diced tomatoes
• 2 cans of tomato paste (6oz can)
• 1 cup red wine
• 2 teaspoons Organic Coconut Palm Sugar
• 3 tablespoons Italian Seasoning
• 1/2 teaspoon ground black pepper
• Salt to taste

Dice vegetables into uniform sizes.

Saute the vegetables in 1/4 cup water until soft.

Add all of the tomatoes and tomato paste. Stir well. 

Add the wine and sugar, stir well.

You can blend with an immersion blender if it's too chunky for you. But I like it chunky.

Serve over spaghetti, add to noodles with other veggies and cheese to make a casserole or submerge some vegan meatballs in that amazing sauce!!

Green Chile Chicken Stew

Another green chile stew using the Hatch chiles I roasted earlier this year and froze. These babies are HOT. I used about 1/2 to 3/4 of one chile and man o' man this was spicy. Please use canned green chiles if you aren't into spicy food. Those are very mind and have a good flavor.

• 3 cloves garlic, minced
• 1/2 sweet onion, chopped
• 1 package Gardein Teriyaki Chick'n Strips, save the sauce packet for later
• 3 cups no chicken broth
• 1/2 roasted Hatch green chile or a 4 ounce can of green chiles
• 2 carrots, thinly sliced
• 1/2 cup frozen whole kernel corn
• 2 medium Yukon gold potatoes, diced into small bite-sized cubes
• 1/4 teaspoon black pepper

Heat soup pot over medium heat. Add 1/4 cup water and sweat the garlic and onion about 2-3 minutes.

While these sweat, cut the chick'n strips into bite sized pieces.

Add chick'n and stir well.

Add the chickenless broth and the remaining ingredients.

Simmer over medium heat until vegetables are tender, about 25 minutes. Serve hot!

Enjoy!

Quinoa & Chicken Enchilada Bake

If you follow my blog you know I love casseroles, one-pot wonders and Tex-Mex foods. This one has most of those bases covered. Quinoa is pronounced KEEN-wah and is one of the superfoods that are easy to find today. I like to buy mine in bulk for a local grocery. I have tried several recipes (a few are on here) for soups, stews, casseroles, etc. Look for more, we really enjoy it.

• 1/4 cup water
• 1 small sweet onion, finely chopped
• 1 clove garlic, minced
• 2 1/2 cups cooked quinoa (I used tri-color)
• 1 package Gardein meatless Chick'n Strips, cut into bite-sized pieces
• 1 can black beans, rinsed and drained
• 1 can chopped green chiles
• 1 tablespoon chili powder
• 2 cans enchilada sauce
• 1/2 cup Daiya cheddar shreds
• 1 cup Daiya PepperJack shreds
• Garnish: sour cream, avocados, etc.
• Note: next time I would add 3/4 cup corn kernels, 1-2 teaspoons cumin and chopped cilantro

Heat oven to 350. Spray 8 or 9-inch square baking dish with cooking spray. Cook quinoa according to package directions to get 2 1/2 cups.

Heat small skillet over medium high heat. Heat water til steaming/boiling, add onion and garlic and sweat until onions are soft. Remove from heat.

In a large bowl add quinoa, chicken, black beans, chiles, chili powder and enchilada sauce. Stir well.

Add the cheddar cheese and stir well.

Pour mixture into your prepared baking dish. Top with Pepper Jack cheese.

Bake 10-15 minutes until hot and bubbly.

Garnish with your favorite items and serve.