Uncle Frankie's Marinara Sauce

I come from an Irish/French Canadian/Welsh/English background. So on one side (Irish/French), I have a very big, loud, bilingual, traditional family. Well, traditional in that we celebrate EVERY occasion with a big party and food. Lots of food. And add to this wonderful mix, my Italian uncle, Frankie. He can cook. Like really cook some amazing Italian fare. And we can eat. So it's a perfect blend. Now this recipe doesn't really have exact measurements, it's an on the fly, what are you feeling like today kinda recipe. And I love it! I make a big batch and then use it for every recipe that calls for a sauce. I use it in the baked chicken paremsan recipe and if I want a sauce with some ground meat in it (beef, turkey, chicken), I just cook up the meat, drain the fat, add some italian seasoning and then add the sauce. It's perfect every time! So without further ado, here's the recipe.

Uncle Frankie's Marinara Sauce
source: my Uncle Frank C.

Ingredients
2 cans of Italian tomatoes (Pastene or Primo), pureed in a blender
1 can of tomato paste
garlic (I tend to use about 6 cloves - use however much or little you like)
finely chopped onion (I use 1 small-medium, whatever I have on hand really)
Basil (fresh or dried)
Oregano (fresh or dried)
1 cup chicken stock*
salt and pepper
chili flakes, if you like a kick

*For the chicken stock, I tried the Campbell's ready to use stock and I didn't like the taste. So I tried using the powder from Loney and adding the recommended hot water (as per their instructions) and it was dead on!! Much cheaper on the pocket book too!

Sauté the onions and garlic either in a little bit of oil or spray the pot with cooking spray before adding them. Add in the pureed tomatoes and herbs. Next add the chicken stock and tomato paste. Stir it as you add to it to ensure it is well mixed. Let it simmer for at least 30-45 minutes on low.
Taste as you go and add missing seasonings, if any. That's it!! Very quick and simple! Oh and definitely tasty!!


Happy cooking!

Quick and Easy Greek Pasta Salad

This salad is a big favorite in our house, whether it's summer or winter, it really makes no difference. To make this salad come together a little quicker, I have opted for a bottled salad dressing, but if you have the time, you can definitely use your own salad dressing mix. I do have a great Greek homemade salad dressing, I'll have to dig it out and share it! This salad is a hit wherever we go. It is my go to salad for picnics or BBQs in the summer, basically I offer to bring it wherever we go and it's always welcomed LOL. There are no exact amounts, it's basically however much you choose to make. So pick and choose what you like and add however much of it you like. And of course, enjoy!!

Greek Pasta Salad
source: Margaret, Randee and Sandra

Ingredients
cooked and cooled fusilli noodles or radiator noodles (I use about half a box for us which lasts quite a few days)
bottled Greek salad dressing (I use Kraft Greek Feta and Oregano light salad dressing)
chopped red and green peppers (I use about 3/4 of each colour)
chopped and peeled cucumber (I use about 1/2 a small cucumber)
sliced kalamata olives
chopped red onions
halved grape tomatoes
diced or crumbled feta cheese

Once you have allowed your noodles to cool for a bit, add some of the dressing and toss with the noodles. Add in the veggies you have chosen to use and some feta. Toss again. You may need to add more dressing, I always do. And you may need to add more dressing when you serve it. The noodles LOVE to soak up the salad dressing. And voila! A fantastic salad with a ton of veggies!! Both my 2 and 3 year old love this salad and  always ask for more!

Happy Cooking!