Recipes

My Spaghetti Sauce:

1 medium onion, chopped
1 pepper (green, purple, yellow, red, it doesn't matter...just chop 'er up or mix and match! YUM!)
2 tbsp olive oil
1 garlic clove
5 medium tomatoes, fresh and chopped.
4 oz tomato sauce
1 tsp sugar
1 tsp oregano
1 bay leaves
salt and pepper, to taste

1) saute freshly chopped tomatoes and garlic in olive oil until they sorta liquify (8-10 mins).
2) add remaining ingredients
3) bring sauce to a boil, cover and leave to simmer gently for 20 minutes, stirring occasionally.
4) remove the bay leaves and season to taste. Makes 2 cups-ish. Keeps well in a screw-top jar in the fridge for one week, or freeze it in a freezer bag or Can it.

Corn Chowder (I just made this 30 minutes ago. I kinda followed my Grandma's recipe, but not really)

1 medium onion, chopped
2 tbls olive oil
4 or 5 medium potatoes - boiled
3 cups of corn
1 cup water
15 oz. evaporated milk
salt and pepper

Saute onion in olive oil until onion is clear, not browned. Add potatoes, corn and water. Heat through. Add evaporated milk and season to taste.

The next time I make this soup I will:
In a small sauce pan mix 2 tbls flour with the evaporated milk until thickened (maybe with some butter). Then add this mixture to the corn and potatoes.

Potato Soup - I eat a lot of soup.
(serves 8ish)

3 cups water
3 cups diced potatoes
3/4 cup diced carrots
3/4 cup chopped onion
1 tsp salt
1/4tsp pepper
1 can corn (15 oz)
1/4 cup margarine
1/2 cup flour
3 cups milk
I shake some Goya Adobo seasoning to flavor it

2 cups grated cheese (I use less)

Boil water, potatoes, carrots, onion, salt & pepper in large pot for 10ish minutes. DO NOT DRAIN!

Meanwhile, in small saucepan, make white sauce by melting margarine on medium heat. Then add flour and stir until smooth (about 1 minute). Slowly add milk and cook until thickened -stir constantly or sauce will burn to pan.

Add cheese to white sauce and stir until melted.Add the white sauce to the UNDRAINED boiled vegetables. Add corn. Heat through and it’s done!