Update! Why I've been absent.

New Year's Eve brought my husband and me some wonderful news. Just 2 weeks pregnant at that time! :) Low and behold, 3 weeks later, morning, noon and night sickness kicked in. Suffice it to say, nothing sounded good and I lost all delight and interest in concocting new recipes or eating, to say the least.  My interest in food is slowly returning but it may be some time before I get back into the swing of things. My due date is just 5 weeks away and from what I hear, babies take up all your time. I hope to get to some posts here and there until that time but I know exhaustion is finally setting in for this last little stretch. Be patient with me! I will return. Meanwhile, don't forget to enjoy all the other recipes posted on the main page or under "Recipes and Yummies!"                                            Photo Credit: www.NeilKronberg.com

Simple Tomato Sauce

Preheat oven to 425 degrees. On a foil lined cookie sheet, place tomatoes in a single layer. Drizzle with olive oil, salt, pepper and add whatever seasonings you like. I used fresh thyme, rosemary and some dried oregano because that is what I had on hand! :) Roast for 10-14 minutes or until nice and wrinkly looking.

Place tomatoes and all those seasoning bits into a blender. Process until smooth. Add additional salt and pepper to taste.

Let cool for 15 or so minutes and then place in a mason jar. Use within a few days.

NOTE: If you like a thicker sauce, try one of the following.

• Water and cornstarch, equal parts - little bits at at time.


• Melted butter mixed with flour - called a Roux. Must cook an additional 30 minutes with this addition. May change taste of sauce.


• Heavy cream


• Italian cheese to thickness and taste preference.

Raisin Nut Granola

 

2 cups old fashioned oats
1/8 cup flaxseeds
1/2 cup raisins
1/2 - 3/4 cups almonds, chopped
1.5 tsp cinnamon
1/4 tsp sea salt
3 tbsp honey
2 tbsp coconut oil
3/4 tsp vanilla

Serves 4-6

Preheat oven to 300 degrees

Stir dry ingredients together in a medium bowl.

In a Pyrex measuring glass melt down 1/8 cup or 2 tbsp coconut oil(a little more if adding extra nuts). Add 3 tbps honey and 3/4 tsp vanilla
and mix well.

Pour half of the coconut mixture over oat mixture and stir with silicon spatula. Pour remaining coconut oil mixture in and stir until well coated.

Line a large baking tray with parchment paper. Spread mixture out evenly. Bake for 10-12 minutes, until golden. Cool and enjoy!

P.S. Mix it up with other dried fruit, like blueberries or cranberries or even walnuts.