Light Marinara

OK I admit it, I don’t love Italian food. I don’t even love pizza. I know, what a maroon. Part of what I don’t like is the sauce. So imagine my pleasure when I found this recipe for a light marinara.

I love an Alfredo sauce, which is probably even heavier, but sometimes there’s no understanding what’s up.

This sauce couldn’t be any easier.

1 28 ounce can San Marzano tomatoes

1 tablespoon or so of sugar (Norwegians like our tomatoes with the edge off. I always add some sugar to my tomatoes.)

Cook them together for a few minutes.

Add 1 tablespoon butter. I know what you’re thinking. Lynn you’ve totally gone over the edge this time. Stay with me. The butter gives it a mellow creamy touch.

Save a bit of the pasta water to thin down the sauce if needed.

*****from the Recipe Box:

Try the sugar trick on all your tomato dishes. My mom would even slice up tomatoes and sprinkle them with sugar for dinner.

and remember: Expect the bullshit, but never accept it. Big kiss, Lynn

Cranberry Walnut Bread

I want you to run, not walk, to the nearest Costco if you have one available. I cannot take credit for this bread. G was over doing some pre-Thanksgiving shopping and spotted it. We love a dense loaf of bread.

Toasted with butter and you will swoon. Toasted with honey and you won’t care if it drips down your arms. A sandwich made with said bread and you will swear off all other sandwich bread. This happens to be a Costco rotisserie chicken and arugula sandwich with mayonnaise. It was heaven.

Unfortunately, it is a seasonal bread and I don’t live near a Costco. I’m thinking of putting many loaves in our freezer. I can throw out the steaks and salmon.

*****from the Recipe Box:

I tried requesting the recipe, but they don’t share since their recipes are not sized for the home cook.

and remember: Safety first. Just kidding. Coffee’s first. Safety’s like third of fourth. Big kiss, Lynn

Pork Cutlets

G and I try to have salad every other day. We use all sorts of different proteins. Yesterday his sisters were up for dinner and we made pork cutlets.

I’ve made them before, but these were the best so far. G was the flattener for lack of a better name. I don’t want my cutlets thick.

If you start with a palm-sized piece of pork tenderloin, you then flatten it to almost double the size using a meat tenderizer or the side of a plate..

For 4 cutlets, I then beat 2 to 3 eggs in a shallow bowl or plate. I then use another plate for Panko. I like them crispy. Dip them in the eggs and then into the Panko.

I put approximately 1/4 inch of vegetable oil in a large fry pan. I heat it up to medium high. It only takes a few minutes on either side to cook them.

This is a super fast meal. If there are any leftovers, they can be cut up for tomorrow’s salad.

*****from the Recipe Box:

A more la-de-da name is schnitzel, but I have to look it up every time to make sure I’m spelling it right.;

and remember: Everything I needed to know, I learned from a Little Golden Book. Big kiss, Lynn

Hors d’oeuvers Potato Chips

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Back in the old days (pre Covid) G and I used to entertain a lot. People would stop over frequently and we would put out nibbles and have beverages.

While we don’t have much company now, G and I still like to enjoy a beverage now and again and when we do, a nibble is mandatory.

Take a bag of store bought potato chips, the thicker the better, and lay them out onto a baking sheet. Chop up a few springs of rosemary and scatter over the top of the chips. Gently mix. Bake in a 350 degree oven to just slightly warm the chips up and infuse them with the rosemary goodness. Your home will smell divine. Put in individual bowls or cups (even add whole sprigs for a jaunty flourish) so guests don’t have to share. Trust me, they won’t. Enjoy.

*****from the Recipe Box:

I used to obsess over hors d’oeuvers. Sometimes simple is better. Charcuterie plates could be the death of me; I keep adding one more thing, one more thing.

and remember: I still hate you Covid. Big kiss, Lynn