Spaghetti Sauce

courtesy of, My Kitchen Cafe' (see links)

3 tablespoons olive oil
2 cups onion, chopped
1 1/2 pounds, hamburger (90% lean)
4 tsp. finely chopped garlic (I used 4 cloves of garlic)
1 6 oz. tomato paste
3/4 tsp. kosher salt or regular salt
1/2 tsp. black pepper
2 tsp. oregano
2 tsp. basil
1 tsp. thyme (I used italian seasoning)
1 14-oz can diced stewed tomatoes
1 28-oz can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups water
1 tsp. chicken base, granules, or 1 bouillon cube
1 tsp. beef base, granules, or 1 bouillon cube
1 tablespoon sugar
1/2 cup red wine (I used cooking wine, since I don't drink alcohol. It is right by the vinegar)
1 bay leaf
1/4 cup fresh basil, rolled and thinly sliced with scissors (I never have fresh basil)

Heat olive oil over medium heat. Add onion and saute until translucent and slightly browned. add garlic and mushrooms. Stir contantly for 1 minute. Add beef and cook until no red is showing. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, water, chicken and beef bases, sugar, and wine. Stir until combined and add the bay leaf. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occationally. Stir in fresh basil and serve over pasta or use in lasagna.

Note: I know this sounds like a lot of work, but this sauce is sooo delicious. It makes a lot of sauce so I make it and freeze most of it to use later.

Chicken and Corn Chowder with Sweet Potatoes

 courtesy of My Kitchen Cafe'

3 cups whole milk
1 cup yellow corn muffin mix (jiffy brand is what I used)
2 Tablespoons butter
1 onion, chopped fine
3 garlic cloves, minced
1/2 tsp. ground cumin
1/2 tsp. dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breasts cubed or shredded
2 sweet potatoes, peeled and cut into 1/2 inch pieces
1 cup shredded monterey jack cheese or cheddar cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley
salt and pepper to taste

Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.

Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper.

Note: I don't usually have fresh parsley so I added 1 or 2 tablespoons of dried parsley. Sweet potatoes are also know as yams.(I didn't know yams were sweet potatoes until last year). I also usually add leftover chicken. I was really surprized by this recipe It has a lot of flavor and a lot less fat then my other chowder recipe I was using. But is still very creamy and rich without having to use heavy cream.