How to Make Awesome Marinara Sauce

Use fresh tomatoes in season, otherwise canned tomatoes work well.

Marinara, aka tomato sauce, is a multi-purpose sauce used for pastas, pizza or other such yummy delicacies as chicken or veal parmesan or, my personal favourite, meatball sandwiches.

I always have some on hand, mainly because I hate the premade jarred varieties, which tend to taste metallic and just plain yucky. I prefer a sweet, tangy tomato sauce, and this recipe fits the bill.

Fresh tomatoes are all well and good when they’re in season. But for convenience, I use either a jar of strained tomatoes with nothing added but a bit of salt and some basil. Or a good quality can of whole tomatoes, which tend to be better quality than their diced or crushed counterparts.

This makes enough for a lightly sauced pasta, with enough left over for pizza. If I’m not planning to make a pizza within a few days, I store the leftovers in the freezer.

Ingredients:

1 tbsp. olive oil
1 shallot, finely diced
1 clove of garlic, minced
1 jar of strained tomatoes or a can of whole tomatoes, juices drained
1 tsp. granulated sugar
Salt and pepper to taste
Fresh basil

Step 1

Add oil to a pot over medium meat. Once oil is heated, add the shallot and cook for a few minutes, stirring it to avoid burning. Add the minced garlic, and stir it in, allowing it to heat for 20 seconds or so. 

Step 2

Add the tomatoes, sugar, salt and pepper, and bring it to a slow simmer. If you're using the whole tomatoes, crush them with clean hands before adding, or you can use a potato masher once you add it all together if you don't mind a chunky sauce. Allow it to simmer for a half hour or so. Add your finely chopped basil once you’ve removed it from the heat.

Tips
If you decide to go the fresh tomato route, cut them in half and add them with the garlic. Don't remove the jelly, seeds or skin to start, as these components hold the most flavour. Instead, after they've broken down and reduced adequately, strain the sauce through a food mill or sieve to remove the seeds and skin.

Going the fresh tomato route, if you want to reduce cooking time, halve the tomatoes and predry them in a warm oven beforehand. Because tomatoes are watery, if you don't reduce the sauce's water content, it'll separate into thick and thin portions.

Cherry Muffins

If you like cherries, try these babies. They're moist and flavourful with just a hint of tart.

Ingredients:
2 cups all-purpose flour
1 tsp. each of baking soda and baking powder
1/2 tsp. each of salt and cinnamon
1/2 cup softened butter
3/4 cup packed brown sugar
1 egg
1 tsp. vanilla
1 cup full-fat cherry yogurt (I like Liberte)
2/3 cup sun-dried cherries


Step 1
Preheat the oven to 350 F. Sift together the flour, baking soda, baking powder, salt and cinnamon.

Step 2
Blend thoroughly the butter, sugar, egg, vanilla and yogurt in a separate bowl.

Step 3
Pour the dry ingredients into the wet ingredients and mix until just combined. Fold in the sun-dried cherries.

Step 4
Line a muffin tin with paper liners. Divide the batter into 12 portions. Bake for about 20 minutes, or until the tops spring back up when touched.

Lemon Blueberry Muffins

These are my favourite muffins in the universe. They're a beautiful, sweet complement to an afternoon cup of tea, and will bring you piles of compliments. I like to use the Liberte Méditerranée Lemon Yogurt, but beware, it's just as delicious and fattening as ice cream. Also, I prefer wild to cultivated blueberries, because they’re smaller and sweeter, and have more antioxidants to boot.

I'm going to serve these at an upcoming teacher-appreciation event at my kids' school; hopefully they'll earn them some undeserved As.

Enjoy!


Ingredients
2 cups all-purpose flour
1 tsp. each of baking powder and baking soda
1/2 tsp. salt
1 cup sugar
1/2 c butter, softened
1 tsp. vanilla
2 eggs
1 cup lemon yogurt
The zest of one small lemon
1 cup wild blueberries


Step 1
Preheat oven to 350°F.

Step 2
Combine the flour, baking powder, baking soda and salt in a medium-sized mixing bowl.

Step 3
Mix the sugar, butter, vanilla, eggs, yogurt and lemon zest in a large mixing bowl.

Step 4
Mix the dry ingredients with the wet ingredients until just combined. Toss the blueberries in a bit of flour, then fold them into the batter. The batter will be thick.

Step 5
Place paper liners in your muffin tin. Divide the batter into 12 muffin liners. Bake for about 20 minutes, or until done. You can test doneness by pressing down on your largest muffin: if it’s underdone, it won’t spring back up.

Bacon-Wrapped Pork Tenderloin

Bacon-Wrapped Pork Tenderloin

Mmm, pork times two. This is a super simple recipe with delicious results.

Ingredients
Pork tenderloin
Salt and pepper
1 tbsp. Dijon mustard
4 or 5 slices of bacon
1 tbsp. canola oil

Step 1
Preheat the oven to 375 F. Season the pork tenderloin generously with salt and pepper. Cover the entire surface of the tenderloin with Dijon mustard. Don't be skimpy here, make it a thick coating.

Step 2
Wrap the tenderloin in bacon, and secure it in place with kitchen twine.

Step 3
Turn the stove onto medium-high, and heat the oil in a frying pan. Once it's good and hot, sear the tenderloin until browned on all sides.

Step 4
Place the tenderloin on a wire rack (use the same one you cool cookies on), and put in the oven for 20 minutes or so, until it reaches an internal temperature of 145 F. Remove from the oven, and place on a cutting board to cool for ten minutes. Remove twine before carving.

Creamy Dip

I must admit, I used light versions of the first three ingredients, much to the chagrin of my chef husband who hates anything light.

Ingredients
8 oz. cream cheese, room temperature
1/2 cup mayonnaise
1/2 cup sour cream
4 green onions finely chopped
1 clove of garlic, minced
3 tbsp. of grated Parmesan cheese
3 tbsp. cheddar cheese
1 tsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. pepper

Step 1
Place all the ingredients together in a bowl and blend thoroughly, preferably with an electric mixer.

That's it. Just one step.

Curried Cauliflower Soup

Ingredients

1 head cauliflower  (about 2 1/4 lb.) cut into florets
2 tbsp. canola oil
1 tsp. of salt
1 tbsp. butter
3 onions (sliced 1-inch thick)
1 1/2 tsp. curry powder
4 cups water
2 cups vegetable stock
2 tbsp. chopped fresh parsley

Step 1
Preheat oven to 450 F. On a baking sheet, toss cauliflower with oil and
salt. Spread out evenly, and roast until the florets turn brown, about 25
minutes

Step 2
In a medium pot, melt butter over medium-high heat. Add onions, and cook until soft, about 5 minutes.
Stir in the curry powder, roasted cauliflower, water and stock; cover and bring to a boil.
Once boiling, uncover, lower the heat, and simmer for five minutes.

Step 3
Scoop out 3 cups of cauliflower to a bowl, and set aside. Puree the soup using either a hand-held blender or a standing blender. Reheat if necessary. Ladle the soup into the bowls, and top with the reserved florets and
parsley.

Lemon Pudding

I’m sharing my late mother-in-law’s recipe for the most amazing dessert ever. And I must add I’m an extreme chocolate lover, almost an addict. And this lemon pudding – even with no chocolate – is better than brownies. There, I said it. My husband always makes two batches, so he can nosh on one by himself in the basement while the rest of us are sleeping.

I present this recipe just as she had it written down, thus the unusual baker’s measurements.

Ingredients

Butter, the size of an egg

Scant cup of sugar

2 eggs, separated

1 cup milk

The juice and zest of 1 lemon

3 tbsp. all-purpose flour

Step 1

Beat the butter and sugar. Once combined, add egg yolks, milk, lemon juice and zest and whip for two to three minutes. Stir in flour.

Step 2

Whip the egg whites in a separate bowl.

Step 3

Fold in the egg whites and scoop into a glass casserole dish. The batter should be 1 1/2 to 2 inches deep.

Step 4

Bake at 325F in a bain-marie (water bath) for 25 to 30 minutes, or until golden brown. Allow it to sit for at least five minutes. Serve warm with vanilla ice cream.

Tip:
For best results, don't convection bake this lemon pudding.

Chocolate Chip Cookies

Ingredients

1 cup butter, softened

¾ cup brown sugar

¾ cup granulated sugar

2 eggs

1 tbsp. vanilla

½ tsp. water

2 ¼ cups all-purpose flour

1 tsp. each of baking soda and baking powder

½ tsp. salt (if using unsalted butter)

2 cups chocolate chips

Step 1

Preheat oven to 375 F.

Step 2

Cream the butter and sugars together. Add the eggs, one at a time, then the vanilla and water. Mix thoroughly.

Step 3

Mix the flour, baking soda. baking powder and salt in a small bowl. Pour dry ingredients into the wet ingredients and mix until just combined. Now stir in the chocolate chips.

Step 4

On parchment-lined cookie sheets, place evenly sized dollops of cookie batter down, leaving space around each for expansion. Bake for about 10 minutes, or until golden brown.

Creamy Cole Slaw

Ingredients

4 cups finely shredded green cabbage

3 green onions thinly sliced

2 large carrots, finely shredded

2 apples, peeled and finely shredded

Dressing

1/3 cup light mayonnaise

1/3 cup light sour cream

1 tbsp. Dijon mustard

2 tbsp. cidar vinegar

1 tbsp. granulated sugar

½ tsp. each of salt and pepper

½ tsp. celery seeds

Step 1

Presalt the cabbage to extract moisture and diminish bitterness.

Step 2

Mix the cabbage, onions, carrots and apples in a large bowl.

Step 3

Mix the dressing ingredients in a small bowl with a whisk.

Step 4

Combine dressing and salad and chill until you’re ready to eat.

The Ultimate Kid Quesadilla

This quesadilla is pretty healthy, and the kids go crazy for it -- not running-around-the-house-like-rabid-coyotes crazy, mind you, just man-this-dinner-is-good crazy. For the dip, use whatever you like. I usually use an artichoke-asiago dip, but I've also used ranch dressing or a three-cheese dip. Once I even used a spinach dip. Wacky, I know. For a delicious, creamy herb dip recipe, follow this link.

Ingredients
1 boneless, skinless chicken breast
1 tsp. canola oil
1 apple
1 carrot
1/3 cup of shredded cheddar cheese
2 tbsp. creamy dip
6 whole wheat tortillas

Step 1
Cook your chicken and chop it up into small pieces.

Step 2
Peel the apple and shred it. Using paper towel or a clean dish towel, squeeze the shredded apple to rid it of excess liquid.

Step 3
Peel and shred the carrot.

Step 4
Mix the chicken, apple, carrot, cheese and creamy dip in a bowl.

Step 5
Rub a bit of water on one side of each tortilla. Those will be the outsides of the quesadillas. On the dry sides of three, evenly distribute the mixture. Place the dry sides down, and fry each one in a lightly greased frying pan until golden brown.

Cut each quesadilla in four and enjoy dipped in sour cream.

Raisin Bran Muffins

Some may argue there is no ultimate bran muffin -- mostly because they think bran muffins taste like cardboard and dirt. But I challenge one of those bran naysayers to try one of these bad boys -- especially if they're having trouble with their plumbing.

Ingredients

1 1/2 cups of bran

1 cup milk

1/2 cup apple sauce

1 egg

2/3 cup brown sugar

1/2 tsp. vanilla

1/2 cup all-purpose flour

1/2 cup whole wheat flour

1 tsp. each of baking soda, baking powder

1/2 tsp. salt

1 cup raisins

Step 1

Preheat oven to 375 F.

Step 2

Pour milk, apple sauce, egg, brown sugar and vanilla into a large bowl and mix thoroughly.

Step 3

Stir bran, flours, baking soda, baking powder and salt together in separate bowl. Pour dry ingredients into the bowl with the wet ingredients. Mix until just combined. Stir in the raisins.

Step 4
Distribute the mixture into a greased muffin tin (12 count) or paper muffin cups if you prefer not to use grease.

Step 5
Place in preheated oven for about 20 minutes, or until they're done.

Tip
If you press down on the top and they spring back up, they're done.

Spaghetti Squash “Pasta”

Ingredients

1 medium spaghetti squash.
2 tbsp. olive oil

1/2 cup of chopped red pepper

1 garlic clove, minced

1 can plum tomatoes

Salt and pepper to taste

1/4 tsp. of basil

1/2 cup of parmesan cheese

2 tbsp. of butter

Step 1

Poke several holes in the spaghetti squash with a fork. Place in the microwave and cook for 10-15 minutes.

Alternatively, place the piereced squash in a shallow baking pan and bake for about an hour in a 375F oven.

Step 2

Place a frying pan over medium heat and let it heat up. Add the olive oil, then the red pepper. Cook the red pepper for a few minutes, then add the minced garlic clove. Cook the garlic for about 30 second, stirring constantly so it doesn’t burn. Add the can of tomatoes and season with salt and pepper. Allow the mixture to simmer for a few minutes.

Step 3

Scrape out the squash with a fork. It should resemble spaghetti. Toss it with the butter.

Step 4

Turn off heat. Add the chopped basil and squash to the tomato sauce. Mix well and place in bowls. Add parmesan cheese.

The Ultimate Carrot Cake

If there’s a heaven, its inhabitants would spend their days watching reruns of Six Feet Under and noshing on this fabulous cake. It’s that good. Moist and delicate with a hint of citrus, this carrot cake is one for the books. 

Ingredients

 5 or 6 medium-sized carrots

4 eggs
1 ¼ cups granulated sugar
2/3 cup brown sugar
1 cup canola oil
1 small container of orange, lemon or vanilla yogurt
2 tsp. vanilla extract
The zest of one orange
2 ¼ cups unbleached all-purpose flour
1 ½ tsp. baking powder
1 tsp. each of baking soda and cinnamon
½ tsp. salt
¼ tsp. nutmeg

8 oz. plain cream cheese, room temperature
¼ cup of unsalted butter, room temperature
2 tsp. vanilla extract
The zest of one lemon
2 ½ cups of confectioners’ sugar

Step 1     

Preheat your oven to 350 F.

Grate the carrots and place them in a large mixing bowl. We like a fine grate here at The Kitchen Geeks, but if you like them coarser, with big hunks of carrot, that’s a matter of choice. In a separate bowl, beat the eggs.

Step 2

Pour the eggs in the large bowl with the grated carrots and add the sugars, oil, vanilla and zest. Mix well.

Step 3

Mix all the dry ingredients in a separate bowl, careful not to overmix.

Step 4

Pour the dry mixture slowly into the wet mixture and mix until just combined.

Step 5

Get your baking vessels ready. We like to use 3 8-inch square pans for a triple layer cake – mostly because that maximizes the cream cheese frosting surface. You can use two round pans, one large round pan or even a 9-by-13 rectangular pan.

Cover the bottom of the baking pans with parchment paper, then cover the sides and parchment with a thin layer of butter. If you don’t have parchment, just use butter. Use some butter from the ¼ cup deligated for the icing; your frosting won’t need quite that much.

Step 6

Bake in a preheated oven until the center pops to the touch. If you touch the top and it sinks without popping up, it’s not done. For the three small pans, that’s about 20 minutes. For one large pan, it’s more like 45. Keep a close eye and don’t overbake or you’ll lose some of that heavenly moistness. 

Step 7

Mix the cream cheese and ¼ cup butter (less the amount you used to grease the pans) together using a standing mixer. Once smooth, add the vanilla. Reduce the speed of your mixer to low, and slowly add the sugar in batches. Mix for about five minutes, or until all the lumps are gone. Stir in the lemon zest and it’s ready to go!

Now just ice the cake and you’re ready to go!

Veggie Burger

Veggie burgers aren’t just for those wacky vegetarians anymore. Even carnivores can appreciate a vegetarian version, provided it doesn’t taste like cardboard. These burgers are kick ass and much healthier than their beefy counterpart. Serve it on a toasted egg bun with a slice of old cheddar and lots of crunchy lettuce.

Ingredients
1 small onion, diced finely
1 garlic clove
1 tsp. of canola oil
½ cup chopped mushrooms
¼ cup of salsa
1 tbsp. soya sauce
½ tsp. chilli powder
1 cup canned kidney beans, rinsed
½ cup cooked brown rice
¼ cup shredded sweet potatoes
2 tsp. mustard

Step 1

Drain and mash kidney beans, set aside.

Step 2

Add canola oil to hot frying pan. Once oil is hot, reduce heat to medium and add chopped onion and mushrooms. When onion is translucent, add garlic. Stir constantly for about a minute to prevent garlic from burning.

Step 3

Mix cooked veggies with salsa, soya sauce, mashed beans, brown rice, sweet potatoes, mustard, chili powder, salt and pepper. Form into patties.

Step 4

Fry each patty in canola oil under sides are browned.

Add oil to fry pan, add ingredients except beans and cooked rice. Cook until onions are softened. Mix

with beans and cooked rice. Let cool, form into patties, fry until browned.

Healthy Oatmeal Cookies

Oatmeal Chocolate Chip Cookies

Even if you’re not planning to hike up a mountain, try these cookies for a delicious treat without the guilt. Our kids all love them, and that really says something considering all the healthy crap in them.

Ingredients

1 cup oats

2/3 cup slivered almonds

¼ cup canola oil

½ cup butter, softened

¼ cup molasses

¼ cup turbinado sugar

1 egg         

1 tsp baking soda

1 ¼ cup whole wheat flour

1 tbsp. ground flax seed

¼ cup coconut

1 cup chocolate chips

Step 1

Preheat your oven to 375 F. Mix butter, oil, molassses, egg and sugar.

Step 2

Mix flour, flax, baking soda in a separate bowl. Pour the dry ingredients into the wet ingredients and stir until just mixed.

Step 3

Add oats, almonds, coconut and chocolate chips to the mixture, and stir until just mixed.

Step 4

Form the dough into cookies, big is okay. Place each flat cirlce on a parchment-lined cookie sheet and bake until done, about 15 minutes.