Simple Tomato Sauce

I remembered this recipe recently that I had from my poor college days. It was cheap and fairly fast but mostly good and nutritious way to eat my noodles. Depending on what spices I put it in, it could be a zesty pizza sauce or a tomato base for various pasta dishes. This one is so simple. Only tools needed are a pot and if you like, an emersion blender (though I didn’t have this when I was in college). When you don’t start with a pre made tomato sauce, it’s a little surprising how much salt is required.

1 Tbsp olive oil

5 ripe roma tomatoes

1 large onion

5 cloves garlic

Italian seasoning

salt and pepper to taste

Optional: Cream, chili powder

Chop all your vegetables. If you’re using an emersion blender then you don’t need to chop finely. Pour some olive oil in a pot before adding vegetables on medium heat. Stir periodically to ensure even cooking. Once the onions are tender and translucent, I blend. Add Italian seasoning and salt and pepper to taste, it may take a little more salt but you’re starting with an unsalted base unlike pre made sauces in jars. I will admit, it won’t be a pretty red color but it’s a fresh and light sauce. For a little zestier flavor, you can add a little chili powder, it gives a milder heat without being over powering. A little goes a long way. Also, if you want to make it creamy, I add 2 Tbsp of cream right before you serve since cream has a tendency to burn.

If you want your sauce to be more tomato-y and red like traditional sauce double the tomatoes. I like the flavor of this one more than wanting that pretty red color.

If you want to be Super Healthy! I make this with spaghetti squash with some mushrooms and broccoli. Happy Cooking!

English muffins

600 g bread flour

3 Tbsp butter (softened)

30 g sugar

12 g salt

20 g yeast

450 ml warm water

Combine ingredients and knead

Allow to rise until double in size

Separate into 2.05 oz pieces. Shape into balls and flatten.

On parchment paper, dust with cornmeal so muffins won’t stick. Set muffins on the parchment, giving two inches between for proving. Set aside let rise for 25 minutes

Heat pan or griddle to medium heat. Gently set English muffins in pan. It should rise a lot. Flip, when cooked halfway thru like pancakes.

Remove from pan when cooked. Make sure to not open or cut for Atleast 30 minutes. Or it will become gummy inside. Store in air tight container once fully cooled or in the freezer.

German potato salad

9 potatoes (peeled and chopped)

8 slices bacon

2/3 cup of diced onions

1 tsp salt

1 Tbsp sugar

2 Tbsp flour

1 cup water

1/4 cup vinegar (white or apple cider)

Optional: parsley

Steam potatoes or boil in a pot to cook.

Cook bacon, reserve grease for roux. If cooked in the oven, chop slices after cooked. Cook onions in pan with bacon grease. If cooked in the pan, chop bacon in small pieces then cook in pan with onions.

Whisk water, vinegar, flour, salt, sugar in a bowl and pour into onions and bacon. Stir…. It thickens quickly into a roux.

Throw in your cooked potatoes fold into roux. It should come together fairly quickly.

Creamy garlic pasta

1 1/2 Tbsp bacon grease

8 medium button mushrooms (sliced)

6 cloves garlic

2 cups stock

2 cups water

1 cup milk + 1/4 cup

Pasta of choice

2 tsp salt (to taste)


1/2 bag of frozen peas

Two handfuls cherry tomatoes halved

1 Tbsp corn starch

Cook mushrooms with bacon grease in wide, lidded pan or Dutch oven

Add garlic and allow to roast

Add stock, water, milk, salt and pasta

Cook sausage while pasta is cooking. Set aside (add at end)

Once pasta is al dente, add peas and tomatoes

In a bowl, whisk corn starch with 1/4 cup of milk. Add to pasta and stir in. The sauce will thicken and coat noodles. Add in sausage, stir together and serve.

Breakfast sausage gravy

1 Jimmy Dean sausage tube

1/2 cup ap flour

2 cups of milk

Salt to taste (~2 tsp)

Optional 2 Tbsp bacon grease

Cook sausage in a pan, pot or Dutch oven that is large enough for making gravy (remove sausage fat and replace with bacon grease)

Sprinkle flour directly onto sausage and cook. (This will cook the flour and make a kind of sausage roux)

Pour in milk and reduce heat to medium, stir gently

Add salt to taste and set aside once at desired thickness. It requires quite a lot as nothing is preseasoned.

If you want more gravy to sausage add water or more milk. This will affect the thickness so I recommend 1 Tbsp of corn starch whisked in. Whisk liquid into gravy to avoid clumps.

Banana pancakes

2 ripe bananas (mashed)

1 1/2 cup milk

1 Tbsp vinegar (optional)

1/2 tsp salt

1 Tbsp sugar

1/2 tsp baking soda

2 tsp baking powder

1 2/3 cup All Purpose Flour (optional 1 cup AP flour, 3/4 cup almond flour)

Dash nutmeg (optional)

Pinch cinnamon (optional)

Mash up two ripe bananas

Whisk in milk or milk with vinegar (to make buttermilk)

Combine dry ingredients

Whisk in dry ingredients

Cook pancakes

Key lime pie

5 limes juiced about 2/3 cup (3/4 cup for more tart pie)

1.5 cans sweetened condensed milk

1/4 cup cream

4 limes zested

1 sleeve biscoff cookies

1/4 cup melted butter

Crush cookies in a food processor to make crumbs. Add melted butter and mix until we’ll incorporated

Dump into a pie pan. Press into the pan and up the sides about half way. This is a punchy but thin pie

Bake at 350 for 8 minutes. Then set out to cool

Mix in sweetened condensed milk, cream, lime juice, and lime zest in a bowl.

Pour mixture into the crust and return to the oven for 13-15 minutes depending on your oven. Make sure it doesn’t brown!

Let cool on the counter. Make sure to cover with plastic wrap and chill in the fridge. Cover the plastic directly on the pie so there’s no water that collects on the plastic and drips to the pie.

Warm and cozy hot chocolate

3 cups milk

1/2 cup sugar

1/4 cup cocoa powder

1/2 tsp salt

1 Tbsp vanilla

* optional * 1/4 cup corn starch (to make into drinking chocolate)

Put all ingredients into a pot over Medium to medium/high heat. Whisk forever until milk reaches desired temperature. My stove takes about 12 minutes.

DO NOT STOP WHISKING OR MILK COULD SCORCH! Then you’ll have to start again

For “drinking chocolate” consistency (like in Europe) whisk with corn starch until it begins to feel a little thick. If you over thicken, you can add milk to thin. If you want a more authentic drinking chocolate, use half cream, half milk.

Moms kimchi

Napa cabbage (2)

Salt (a lot)

Carrots (thinly sliced)

Green onions (chopped in1.5 inch pieces)

Korean Turnip (thinly sliced)

Rice flour 1/2 cup

Water 2 cups

1/2 tsp fish sauce

2 slices korean pear/pear/apple

1.5 bulbs garlic (peeled)

1 thumb nail sized piece of Ginger

1/2 cup water from rehydrated kelp (optional)

Gochukadu, red pepper flakes

Remove outer leaves of Napa cabbage.

Place on cutting board and insert a knife about 3 inches from the bottom of the cabbage and chop. Pull halves apart. Repeat for four quarters per cabbage

Generously pour salt into each cabbage leaf and place into a bowl… to kill. Allow to sit until all the leaves are wilted but crunchy. Rotate quarters from top to bottom of bowl as needed

When your cabbage is killed, prepare other ingredients.

Heat 1 to 1/2 cup of water until hot. Place a couple pieces of kelp to hydrate in the hot water. Set aside

Pour water into a small pot and heat. Add rice flour and whisk until thickened. Also set aside to cool

Chop or Juliene slice carrots, green onions and turnip. Place in a bowl

Get killed cabbage and rinse off excess salt. Squeeze leaves to get out extra water. Chop into inch long pieces and add into the veggie bowl

Peel and chop ginger. Peel and chop apple.

Place Apple, ginger, garlic into a blender

Add 1/2 cup kelp water, rice goop, gochukadu and fish sauce into blender. Blend until smooth. Add to the cabbage and veggies, mix until we’ll incorporated.

Grab mixture and place in jars. Be sure to press veggies down below the liquid.

Leave jars on the counter for Atleast 24 hours. Burp the kimchi by removing the lid to let out excess air. Secure lid and place in fridge… it’ll be ready to eat after a week