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April newsletter


Another winter is over and I hope you are all enjoying the longer days and milder weather.

We have a few new members in two of our kitchens otherwise everything is pretty much the same. Since there is no thing new to report I will use this space for two recipes this month.

The first one is a really nice vegetable pasta sauce, and if you’re looking for an alternative to the same old pasta you might want to try the Gnocchi recipe that I’m including.

Yield: 12 Cups

¼ Cup Olive Oil
2 Med. Onions, chopped
4 Lg. Carrots, thinly sliced
4 Green or Red Bell Peppers,
cored, seeded, and chopped
6 Cloves Garlic, minced
2 Med. Zucchini, sliced &
½ Lb. Fresh Mushrooms, sliced
6 Cups Tomato Sauce*
½ Cup Red Wine or Apple Juice
1Tbsp. Dried Oregano
1 Tbsp. Dried Thyme
½ Tsp. Freshly Ground Black Pepper

1.In a large skillet, heat the oil and saute´the onions, carrots, bell peppers, and garlic for 10 minutes.
2.Add the zucchini and mushrooms and cook for 5 minutes.
3.Stir in the tomato sauce, wine, oregano, thyme, and black pepper.
4.Simmer, uncovered for 20 – 25 minutes.
5.Serve over hot pasta or divide and freeze for later use.
* Can use crushed tomatoes for a thicker sauce or half of each.
** Can use non-alcohol wine.
Time: 50 minutes.

Serves 4

1-2 Lbs. Potatoes, unpeeled
1 Egg, lightly beaten
2 Tsp. Butter
2 ¼ Cups Flour
1 Tsp. Salt

1. Cook potatoes (in skins) in boiling water till tender.
2. Drain. Cool slightly. Peel. Mash until no lumps remain.
3. Make a well in center of mashed potatoes. Put egg, butter, flour and salt into well. Mix into soft dough.
4. Shape into long rolls (finger thick). Cut into 1” lengths.
5. Bring large pot of salted water to boil. Add several gnocchi. When they rise to the top, they are cooked. Scoop out, keep warm until serving.
6. Serve tossed with a tomato sauce, butter, basil and parmessan cheese, or your favourite pasta sauce.

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