Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

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Red Wine Marinara Sauce

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Homemade marinara is one of those recipes I’ve wanted to try for some time now.   There is just something to be said for good ol’ fashioned red sauce made from fresh tomatoes; no cans involved.  This recipe is good – really good; and as we all know, good things take time.  Once you put the love into the pot, I promise it will will reward you in spades.  The best part is, this sauce can be fridged for up to two weeks and frozen for up to six months.  It only gets better and once it’s cooked up it can lend itself to a delightfully quick weeknight meal.  Serve it with meatballs to create a hearty spaghetti dish or spread it over pizza as a savory sauce.  However you use it, I guarantee you’ll be happy you chose to make your own.

Before I jump to the recipe, I’m excited to announce a new partnership I’ve started with Sunbird Seasonings. Get ready for some delectable recipes in the upcoming weeks!

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Penne alla Vodka – A guest post from Christy at Fudge Ripple

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I’m thrilled to have Christy from Fudge Ripple as a guest poster for Mommie Cooks today!  Her unique writing style drew me instantly into her blog and the delicious recipes keep me coming back for more.  I hope you enjoy reading and tasting her delicious creations as much as I do.  When you’re finished here, be sure to stop over and check out her blog.  I promise you won’t be disappointed.  On with the show!

when i received Julie’s kind invitation

to share a recipe with all of you

i got so excited

i had so many ideas about what i should share

and this one stuck

a recipe

that brings back memories of my wonderful

grandma

 

today

i share with you

spaghetti alla vodka

made with vodka soaked tomatoes


this is really simple.  peel tomatoes and cram into a jar, use a skewer to secure tomatoes if they start to float to the top.  fill the jar with vodka and store in the refrigerator for at least 5 days.  i make several jars because i like to use the tomatoes and the vodka for my sauce. leftover vodka is really great for a bloody mary pick me up.

 

spaghetti alla vodka

(printable recipe)

1 lb spaghetti or pasta of choice

olive oil

1/2 of small onion–finely diced

2 garlic cloves–finely diced

6-8 basil leaves–chiffonade

1 large tin peeled whole tomatoes or combination of vodka soaked tomatoes and tinned tomatoes to equal about 4 cups whole

1/2-1 tsp crushed red pepper flakes

1/2 cup tomato soaked vodka (or other vodka you have on hand)

1/2 cup heavy cream

1/4 cup grated parmesan plus more for serving

cook pasta in salted water,  according to package instructions.  cook onions and garlic in olive oil over low heat.  meanwhile, place the tomatoes in a food processor or blender and pulse until it is smooth.  do not allow the onions and garlic to brown, but let them begin to soften and become translucent. at this point, add the tomatoes and vodka and let simmer for about  10-15 minutes.  add the basil, red pepper flakes and heavy cream and allow to heat through.  stir in parmesan, then toss drained pasta in.  if the sauce seems too thick,  use a bit of the pasta water.  shave a bit of parmesan on top of each individual serving, along with additional crushed red pepper, if you like spicy.


Veggie Ricotta Pasta

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Whether the temperature outside registers it or not, it’s officially springtime across the country.  Down here in the South the beginnings of foliage are starting to show and the first flowers of the season are in full bloom.

Spring is my favorite time of year.  I love watching life blossom back into view and bring the promise of warmer days.  Leaves make themselves visible, flowers open their petals to drink in the springtime sunshine and birds start to look for the perfect nesting area to expand their family.  I feel as though we wake up a bit too.  We shed our extra layers, spend more time outside enjoying the warming days, and begin to put away our hearty soups and stews in exchange for lighter fare.

This dish was inspired by my adoration of the changing season.  With fresh basil, spinach, and tomatoes all present and swirled around the pleasurable taste of ricotta cheese, a bite of this meal makes me instantly blithe to say goodbye to winter and hello to the warmer months ahead.

There are only a few steps involved in making this pasta; another reason I find a smile creeping onto my face when I make it.  Start off by dropping in a smattering of ingredients and spices.  Think garlic, white wine, lemon juice, and chicken broth to name a few.

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Swiss Cheddar Fondue

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Fondue is one of my all time favorite foods.  I love the stuff in all varieties and forms.  I still remember my first foray into the world of food swirling and dunking.  I spent a semester studying in Europe when I was in college.  I had traveled to Switzerland and decided that partaking in a cheesy bowl of fondue was a must try while there.  The entire experience was so amazing I almost ordered a second pot.  From that moment on, I was hooked.  I quickly purchased a pot for myself, and then a second and then a third and yep, even a fourth.  I discovered The Melting Pot here in the states (certainly not as authentic as swirling the good stuff on the other side of the pond, but still worth it’s weight in gold) and became entranced with the idea of creating a multi-course meal on my own.  While my husband was in business school, I joined the Partners club there, for the partners of students, and together with a friend, we succeeded in hosting a 3 course fondue party for 23 people.

Scott and I are still pretty avid fondue eaters today, we just eat it a bit differently now that we’ve added kids at the table with us.  In fact, fondue’s versatility is one of the aspects that I love most.  Adults can enjoy it as a romantic night out and kids can enjoy it as a fun and different way to eat dinner.  It can incorporate all four of the food groups and can contain several healthy options such as veggies, fruits, and meats.  Best of all, it’s fairly easy to put together and cooks up quickly.

As a first course to this week’s fondue menu, we’re going to jump in head first with a little swiss cheddar fondue.  I’ll be honest, my favorite fondue is the good ol’ classic swiss fondue.  Love the stuff.  But, in the spirit of the blog I ventured out and tried something a little different.  I’m glad I did.  This fondue had an excellent flavor and by adding cheddar to the mix, I made it much more appealing to my kids, which for this mommy, is a big part of what matters most.  Ready to swirl some cheese?

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