Happy's Tomato Sauce ☺

Happy's Tomato Sauce is a thick, chunky sauce that's great for pizza and pasta. If it is too chunky for your taste, just run it through your food processor or blender for a few seconds.

Ingredients

2 tbsp olive oil
1 large onion, thinly sliced
3 large cloves garlic, coarsely chopped
3 celery stalks, diced
1 large green bell pepper, seeded and diced
28 oz can San Marzano whole tomatoes in juice
28 oz can puréed tomatoes
2 14-oz cans diced tomatoes
2 bay leaves, broken in half
1 tsp black pepper, ground
1 tsp kosher salt
1/2 tsp red pepper flakes, to taste
1 tbsp dried basil
1 tbsp dried oregano
1/4 cup sugar

Instructions

In a large soup pot, sauté the onions in the olive oil over medium high heat until the onions begin to brown. Add the garlic, and cook for another minute or so. Stir in the celery and green pepper, and sauté until the vegetables are limp, but brightly colored.

Drain the can of San Marzano tomatoes into the soup pot. Working quickly, crush each tomato between your fingers into the pot. Add the other cans of tomatoes (do not drain the diced tomatoes) to the soup pot. Bring the pot back to a bubbling boil.

Stir in all of the remaining ingredients. Reduce the heat so that the pot is bubbling, but not quite boiling. Leave the pot uncovered and continue cooking for 3 - 4 hours until it is as thick as you want. Stir the sauce every 15 minutes or so, more often as the sauce thickens.

Yield: 1 quart (8 servings)

Prep Time: 1 hrs. 00 mins.

Cook time: 4 hrs. 00 mins.

Total time: 5 hrs. 0 mins.

Chicken and Pasta

Makes 2 to 3 servings, 8 - 12 Weight Watchers® Points

4 oz pasta (shells, ziti, etc.)
4 oz chicken breast, thinly sliced (see note)
2 t olive oil
1/2 medium onion, sliced and separated into thin strips
1 med apple, peeled, cored, and cut into 1/2-inch cubes
1/2 c frozen (or fresh-shelled) baby peas
1/2 t kosher salt (or to taste)
1/2 t crushed black pepper (or to taste)
3/4 t curry powder
2 cloves garlic, minced
2 c chicken broth
1 T cornstarch dissolved in 2 T cold water
1 T chopped walnuts

Cook pasta according to package instructions. Drain and rinse with cold water in a colander. Set aside.

Heat the olive oil over medium high heat in a large, nonstick skillet. Add the chicken, and saute just until the chicken is cooked, 3 or 4 minutes. Remove the chicken from the skillet to a plate.

Saute the onion and apple just until the onion is translucent. Remove from the skillet to a dish.

Add the curry powder to the skillet, and stir for about 30 seconds. Add the garlic, and let it sizzle for a few seconds. Stir in the chicken broth, scraping all the crumbs on the bottom of the skillet.

Boil rapidly to reduce the stock by half. Reduce heat to low, stir in the cornstarch mixture, and simmer for a minute or so until the sauce is thickened.

Add the chicken and the apple/onion mixture, and heat briefly. Stir in the peas, and heat through. Fold in the pasta and remove from the heat.

Divide among two or three serving plates. Sprinkle each plate with some chopped walnuts.

Pad Thai ☺

This recipe is adapted from Wandee Young and Brian Ayanoglu's book, "Simply Thai Cooking." Pad Thai looks a lot more complicated than it is. Allow about 2-1/2 hours preparation time. Cooking time is about 10 minutes. I prepare the tofu and the tamarind sauce ahead of time. This recipe makes 4 generous servings.

Prepare ahead:

tamarind sauce (see ingredients below)
fried tofu (see below)
garnishes (see below)

Prepare before frying:

1/4 c peanut or canola oil
1 t garlic, minced
4 oz uncooked boneless chicken breast, thinly sliced
12 30-count shrimp, peeled and deveined
2 eggs
8 oz pad thai noodles
1/3 c unsalted roasted peanuts
2 c bean sprouts, rinsed and drained
4 spring onions, including green tops, 1/2" slices on the diagonal

Tamarind Sauce:

1/4 c tamarind paste
1/3 c hot water
3 T fish sauce
2 T sugar
juice from 1 lime

Fried Tofu:

12 oz block of firm or extra firm tofu, cut into 1 x 1/2 x 1/2-inch slices
1 T cooking oil

Garnishes:

1/2 t Thai chili powder (you can substitute cayenne)
1 chili pepper (Thai, jalapeno, etc.) seeded and thinly sliced
1/4 c cilantro leaves, rinsed and dried
1 lime, cut into eighths

Tamarind Sauce

In a small bowl, pour the hot water over the tamarind paste, and break the paste up in the water with a fork. Set aside for 15 - 20 minutes.

After the paste has softened, pour the paste mixture into a wire strainer over a bowl, and use a wooden spoon to mash the paste through the strainer. Strain as much of the pulp as you can, using a rubber spatula to scrape the pulp off the bottom of the strainer into the bowl. You should end up with about 5 T of pulp. Discard the seeds and residue in the strainer.

Add the fish sauce, sugar, and lime juice to the tamarind pulp. Mix together and set aside. (You can make the sauce ahead of time and refrigerate it until you fry the pad thai.)

Fried Tofu

Heat the oven to 450°F. Lightly toss the tofu and the cooking oil to coat the tofu. Place a wire rack on a shallow baking sheet. Spread the tofu in a single layer on the rack. Roast the tofu for about 10 minutes, then use a spatula to turn the pieces of tofu. Continue roasting the tofu, turning it every 7 - 10 minutes until is is golden brown. Cool and set aside. You only need 1/3 of the tofu for this recipe.

Noodles

A half-hour before frying the pad thai, fill a large saucepan with very hot tap water. Add the noodles to the water. The noodles should soften quickly in the hot water. Set the noodles aside for 20 - 30 minutes.

Peanuts

To crush the peanuts, put them on a cutting board, and crush them with a rolling pin. You can also chop them in a food processor, but the rolling pin gives better results. Do not crush the peanuts too much. If the peanuts require additional toasting, heat a skillet over medium heat, add the peanuts, and shake the skillet every minute or so until the peanuts are brown. Be careful not to burn them.

Frying the Pad Thai

When you are ready to fry the pad thai, drain the noodles, and put them back in the saucepan. Bring a quart of water to boil and pour over the noodles. Soak the noodles for another couple of minutes, then drain them. Set the noodles aside.

I put each ingredient in a small bowl or plate and line the ingredients up on the kitchen counter in the following order: garlic, chicken, shrimp, 1/3 of the prepared tofu, eggs (broken into a dish), drained noodles, tamarind sauce, crushed peanuts, bean sprouts and onions, Thai chili pepper and garnishes.

Heat a large wok on medium-high heat. Add the oil. As soon as it shimmers, add the garlic and stir with a metal spatula. Fry just until the garlic begins to brown, less than 30 seconds. Add the chicken and stir-fry until the pink has disappeared. Add the shrimp and tofu and stir-fry until the shrimp is opaque. Slip the eggs on top without breaking the yolks, and let the eggs cook for about a minute.

Add the noodles to the wok, and fold the mixture from the bottom of the wok. Stir fry for another minute. Stir in the tamarind sauce, and add 2/3 of the crushed peanuts. Stir to incorporate the peanuts, and then fold in 2/3 of the bean sprouts and all of the green onions. Remove from the heat

Carefully pour the pad thai onto a large serving platter or into a large bowl. Sprinkle with the Thai chili powder. Sprinkle with the remaining crushed peanuts. Arrange the chili pepper slices and the cilantro leaves on top of the pad thai. Place the lime slices and the remaining bean sprouts around the edge of the dish. Serve immediately.

Speckknödel

This recipe is adapted from a web site of Alto-Adige recipes. Chefs are H. Gasteiger, G. Wieser, H. Bachmann.

200 g (7 oz) white bread (about 6 slices) (See note, below)
80 g (3 oz) Speck alto Adige PGI, cubed,and trimmed of fat
15 g (2 T) flour
15 g (1 T) unsalted butter
40 g (1/4 c) onion, peeled and minced
2 eggs
100 ml (1/3 c + 1T +1 t) milk
5 g (1 T) chopped parsley
2 - 4 g (1/4 - 1/2 t) kosher salt
Grind of black pepper

Note: You can use white bread or bread rolls for this. Weigh the bread, then let it sit out for 12 hours or so, until it is dried out.

Cube the bread into 1/4-inch or smaller cubes. Add the speck and flour. In a skillet, melt the butter, and add the onions. Cook over low heat until the onions are translucent, but not brown. Add the onions to the bread mixture. Mix together lightly with your hands.

Mix together the eggs and milk. Pour over the bread. Sprinkle the parsley, salt, and pepper over the bread. Using your hands, knead the mixture, just until it holds together. Do not over knead. Cover and let sit for 15 minutes.

While the dough is resting, in a large, stock pot with a lid, pour 3" (7.5 cm) of water in the bottom of the pot. Add 15 g (2 t) of salt to the water, cover the pot, and bring the water to a simmer.

Using a 2T (25 g) scoop, shape the dumplings into balls, and put on a large dinner plate. Wetting your hands will make it easier to handle the dough. The recipe makes approximately 16 dumplings. When you have shaped all of the dumplings, drop each dumpling into the simmering water. Cover the pot, and simmer for 8 to 10 minutes. Remove from the water with a skimmer or a slotted spoon.

Serve the dumplings hot in a broth, or as an accompaniment to meat. This serves 6 - 8 people as an appetizer, and 4 people as a side.

Chicken, Two Kinds of Olives, and Pasta

2 T flour
1/4 t salt
1/4 t pepper
1 chicken leg, skinned
1 chicken thigh, skinned
1 T canola oil
1 onion, thinly sliced
1 T olive oil
1 small green pepper, chopped
2 large cloves garlic, minced
4 oz pork or chicken sausage
1 14.5 oz can diced tomatoes
12 oil cured black olives
12 green olives
2 T red wine
2 T red wine vinegar
1/2 t dried basil
1/2 t dried oregano
1/2 small zucchini, julienned
4 oz medium shell pasta
1 qt water
2 t olive oil

Heat a large cast-iron skillet to medium high. While the skillet is heating, on a small plate, mix together the flour, salt, and pepper. Lightly flour the chicken pieces. Add the oil to the skillet, and swirl the skillet to completely coat the bottom with the oil. Add the chicken pieces, and cover the skillet. Fry for about 3 minutes. Turn the chicken, and fry for another two minutes. Remove the chicken to a plate. Reduce the heat to medium.

Add the olive oil to the skillet, and immediately add the chopped onions, stirring the onions to coat them. Cook the onions for 3 minutes, then stir them. Continue to stir for another 3 or 4 minutes until the onions are well-browned. Add the peppers, garlic, and sausage, and saute until the pepper is limp, and the sausage is cooked through. Break the sausage up while it is cooking.

Add the chicken, the tomatoes,their liquid, and the chicken to the skillet. Sprinkle any remaining flour used to bread the chicken over the mixture and stir it in. Add the olives, wine, wine vinegar, and spices. cover and cook on low for 20 minutes. Remove the chicken from the skillet, and let it cool. Debone the chicken, and break it up into small pieces. Add it back to the skillet along with the zucchini.

Bring the water to a boil in a 1-1/2 qt covered saucepan. When the water is boiling, remove the cover, and add the olive oil. Add the pasta, and cook for 6 - 7 minutes. Test for doneness. Drain the pasta. Stir into the chicken mixture. Serve immediately.

Spaghetti and Meatballs

For the sauce:

2 T olive oil
1 large onion, thinly sliced
4 large cloves garlic, crushed
1 large green pepper, chopped
1 large carrot, pared and thinly sliced
2 stalks celery, chopped
1/2 lb mushrooms, sliced
1 large can tomatoes, pureed or crushed
2 14-oz cans diced tomatoes
1 t salt (or to taste)
1/2 t ground pepper (or to taste)
1 or 2 chilis, crushed
2 t dried basil
2 t dried oregano

Heat the oil over low-medium heat in a large soup pot. Saute the onions and garlic for three or four minutes, then add the green pepper, carrot, and celery. Cook, uncovered, until the vegetables soften and cook down. Stir occasionally to prevent the vegetables from scorching. The onions will caramelize a bit during the cooking.

Add the mushrooms to the vegetables, and cook for an additional three or four minutes. Add additional olive oil if the vegetables are sticking to the bottom of the pot.

Add the pureed and diced tomatoes and the spices. Heat to boiling, then adjust the heat so that the sauce simmers gently, but maintains the simmer. Cover and continue to cook on simmer while you prepare the meatballs.

For the meatballs

1 lb lean ground turkey or beef
1 egg
1/2 c milk
1/2 c bread crumbs
1/2 t salt
1/2 t ground pepper
1/4 t grated nutmeg
2 T olive oil for frying

Break up the ground meat in a large bowl. In a small bowl, soften the bread crumbs and milk. Pour the bread mixture over the meat. Break the egg over the meat and bread, and sprinkle the salt, pepper, and nutmeg over the mixture. With your hands, thoroughly mix the meat, bread crumbs, and egg together.

Break off tablespoonfuls of the meat mixture, and form into meatballs, and place on a plate prior to frying them. Heat the olive oil in a heavy skillet over medium heat and fry the meatballs for a couple of minutes, then turn them and fry an additional minute or two. Add the browned meatballs to the tomato sauce.

Continue to simmer the sauce over very low heat for another couple of hours, stirring it occasionally. Serve over spaghetti or other favorite pasta.

Macaroni Salad

1-9 oz box macaroni - cook until tender; drain

2 c salmon (No. 1 can)
3 Tbsp grated onion
2 tsps salt
1/2 tsp pepper

Flake and add to macaroni.

3 eggs hard cooked
1/2 to 3/4 c mayonnaise

Add 2 eggs to salad - use 3rd as garnish.

La Guardia Spaghetti

Prudence Burlison

1 large can tomato juice
1 large can mushrooms
1 small can tomato paste
1/4 pint olive oil
2 medium sized peppers
2 garlic cloves (slivered)
5 red pepper pods
2 cups parmesian cheese
2 bay leaves
1 package spaghetti
2 slices bacon
1-1/2 lb. ground round

Brown garlic cloves in olive oil. Add mushrooms. Mix tomato paste and juice, add cut up green peppers, red peppers and bay leaves; add to first mixture. Make small meat balls of hamburger, egg, breadcrumbs and seasonings and brown in bacon fat. Add to tomato mixture. Simmer for 2 or 3 hours. Pour over cooked spaghetti. Just before serving add parmesan cheese.

Sesame Noodle Salad

8 oz thin egg noodles, in 2-inch length, cooked
4 T soy sauce
3 T sesame oil
1 lemon juice and zest
1 T minced ginger
2 cloves garlic, minced
1 T sugar
8 oz cooked chicken, bite size pieces (optional)
1 jalapeno pepper, finely chopped
1 carrot, grated
8 oz broccoli or alfalfa sprouts
1 zuchinni, julienned
1 bunch chives or spring onions, in julienned, 2-inch pieces
2 T sesame seeds, toasted

Mix together the soy sauce, sesame oil, lemon juice and zest, ginger, garlic, and sugar to make a dressing. Set aside.

Cook the noodles according to package instructions. Drain and rinse under cold water until the noodles are cold.

In a large bowl toss together the noodles, vegetables, and chicken. Add the dressing and the sesame seeds, and toss until mixed. Refrigerate for a couple of hours before serving.

This salad serves a bunch a people, it tastes good, and it's easy to fix. This is a good one for a hot summer day.

Heart Attack Lasagna

1 lb sweet or hot Italian sausage
1 onion, chopped
1 green pepper, chopped
32 oz jar pasta sauce
9 lasagna noodles
1/4 lb parmesan cheese, grated
1 lb ricotta cheese
2 eggs
1 lb mozarella cheese, grated
1/2 lb extra sharp cheddar cheese, grated

In a large skillet, fry the sausage, and break it up into small pieces. Add the onion and green pepper, and continue cooking on medium heat until the veggies are soft. Add the pasta sauce, and season to taste. (I add some ground fennel, black pepper, and oregano.)

While the sauce is cooking, grate all of the cheeses. In a small bowl, combine and mix together the ricotta, parmesan, and eggs. Season (if you want) with some black pepper and whatever your grandmother would use.

In the bottom of a very large baking dish (13 x 9 inches or larger) spoon enough sauce to cover the bottom of the dish. Lay three of the noodles over the sauce, so that the noodles are not overlapping. Top the noodles with 1/3 of the ricotta mixture. Spoon some more pasta sauce on top. Sprinkle with 1/3 of the mozarella cheese. Continue layering noodles, ricotta, pasta sauce, and mozarella. Sprinkle the cheddar on top and bake at 350 F for 45 minutes or until the cheese browns.

This dish serves a lot of people. It's great for potlucks.