Posts Tagged ‘cilantro’

Yummy! It smells so good in my shop today! I decided that I would cook supper for my ladies tonight as they both are going to be busy ! I thought a wonderful spaghetti would be great.  Then I thought I would do a thick meaty sauce but Mrs wanted a marinara type sauce, so that is what I made. I started with some red onion, green peppers and portobello mushrooms. I diced everything really fine, except the mushrooms, which I left a little bigger. To this  I added some light olive oil and salt and pepper. I allowed the veggies to sweat for a little bit until they started soften up. I then added some La San Marzano tomatoes and broke those up. Some tomato paste followed then some regular Ragu sauce because of time factors. As this was coming to a slow simmer, I finely chopped some of my garden fresh rosemary, oregano, parsley and a tiny bit of cilantro. I was able to pick up some basil from my local market, which completed the herb blend. I put this all together in the pot and let it simmer for about 3 hrs. I have my shop door open and folks wandered by saying “What smells so good”. I also cooked up some whole wheat spaghetti to mix into this wonderful sauce!

A woman even came into my shop to see my soaps and after we chatted for a while, I learned that she was Italian and a recent transplant to the city. Of course I had to have her taste my spaghetti sauce and she said it was fantastic. I’ll take that as a compliment any day. Thank you Franca!

Mrs and the girl both reported that the spaghetti was fantastic. It was just what my Mrs was looking for. I can’t wait to have some on my break later tonight!


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The next part of Saturday’s supper consisted of a very simple Mexican Bean Salad (recipe here). I followed the recipe pretty much as written except that in Canada, our standard large can sizes tend to be 19oz rather than 15 so I used the whole thing.

The only real change I made was with the dressing and even that was minimal. My wife didn’t want it to be just an oil and vinegar dressing so I used about 2 tablespoons of mayonnaise and reduced the amount of oil and vinegar in the recipe by about half. This gave the dressing a nice creamy consistency. The other thing I did was to reduce the chili powder to 2 teaspoons instead of 1 tablespoon because we thought it might be too spicy. In the end, we found that it would have been ok to use the whole amount called for in the recipe because it really wasn’t spicy at all. If I make this again, I will use more chili powder. Now there’s something I never thought I would hear myself say.

We all loved this recipe, as did my 12 year old daughter. We brought leftovers of this salad to my mother in law’s the next day for Mother’s Day supper and everybody there loved it too. In fact, we are still finishing it up in work and school lunches. This recipe makes a LOT so it would be perfect for a potluck not to mention that it was super easy and quick to put together.

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