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The simplest recipe I can think of is one I have adapted from COOK's Illustrated.
Just open a bunch of cans (depending upon how much you want) of diced tomatoes with herbs already in the can. Drain some of the juice off then add to a pan with sauteed onions and garlic in a bit of olive oil and reduce the tomatoes until desired consistency. Season with salt and pepper according to needs--remember the salt needed for the final product---you don't want it too salty.
I don't have specific amounts--I kinda just put it together and is really simple but tasty!!
GOOD LUCK and HAVE FUN!!!!
I will think about the Asian meal idea---Jean posted a wonderful Asian salad recipe a little while ago--I'll see if I can find that for you.
"Never eat more than you can lift" Miss Piggy
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here's another for you to consider. This first one is from a Heart Healthy book I use quite often, the second is the tweeking I've done with it and in larger quantity.
MARINARA SAUCE
Recipe By :Choices for a Healthy Heart
Serving Size : 8
28 ounces plum tomatoes -- canned, diced
2 T. tomato paste
1/2 teaspoon oregano, dried basil & black pepper
1 T. olive oil
1/4 teaspoon cider vinegar
In a med. pan, combine tomatoes, tomato paste, oregano, basil, pepper.
Simmer 20 min.
DO NOT ALLOW TO BOIL. (just let is simmer with no lid.)
Stir in olive oil & vinegar; simmer 40 min. more.
Alternate amt:
8 lbs. tom.
1/2 c. + 1 T. paste
2 1/4 tsp: oregano, basil & blk. pepper
2 T. oil
1 1/4 tsp. vinegar
6-8 cloves garlic
2 bay leaves
1/4 cup brown sugar
On this one, save the vinegar and oil for adding to sauce also.
Yield:
"4 1/2 cups"
Serving Ideas : For a quick last-minute meal, serve over pasta.
NOTES : This is also an excellent sauce to use on pizzas.
Times to cook the sauce? Cook for as long as you'd like - the second timing (40 minutes) can be shorter or longer. When you see the consistency you like for what you will use it for - thicker for pizza sauce, thinner for sauce for pasta - that's when you remove it from the stove.
One more hint, if you have leftovers of the sauce, and want to use it for pizza, just put back to cooking down a little more on the stove.
As far as Asian dishes go - you've opened Pandora's box!! I love cooking Asian...will post separately for you to think about. What a fun group you have with your church!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
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Both of Jeans look good. I like to add a little chicken stock and white wine to mine and then simmer and reduce. It adds another dimension and complexity.
"He who sups with the devil should have a. long spoon".