Zucchini and Tomato Pasta Sauce

I wrote this recipe as result of the fact that Aldi almost always sells zucchini :) It's a great way to incorporate it into a meal and a nice variation from traditional spaghetti sauce. I make it about once a month. Very quick to prep and it can be paired with any kind of pasta!

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1 pound bite sized zucchini pieces (from approximately 2 medium)

2 T olive oil

2 T minced garlic

1 - 14.5 oz can Italian style petite diced tomatoes, with juice (or regular variety plus one teaspoon Italian seasoning)

1 - 8 oz can tomato sauce

1 T spaghetti seasoning mix

1 teaspoon sugar (optional)

salt and pepper to taste

hot pasta for serving

fresh parmesan for topping

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Heat oil to medium low in large frying pan. Add garlic, once it starts to sizzle, stir for one minute. Add the zucchini, turn up to medium heat, and saute stirring frequently for 5 minutes. Add can of tomatoes, tomato sauce, and seasoning mix. Cover, reduce to medium low. Simmer for 5 minutes or until zucchini reaches desired tenderness. Salt and pepper to taste. Serve over hot pasta noodles and garnish with fresh parmesan.

Easy Restaurant Style Salsa

1/4 small onion

1 teaspoon minced garlic

2 tablespoons chopped jalapeno (from jar or fresh)

1/2 tablespoon sugar

2-4 tablespoons RealLime brand lime juice (or fresh)

1/4 teaspoon cumin 1 (28-ounce) can whole tomatoes, cores removed and well drained*

1 cup cilantro leaves (stems removed)

1/4 teaspoon salt (more or less to taste)

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Add onion, garlic, jalapeno, sugar, lime juice, and cumin to food processor and process until everything is well minced. You may need to scrape down the sides of the bowl with a spatula a few times. Add the tomatoes and cilantro and pulse about 10-15 times, depending on how chunky or smooth you like it. Salt to taste. Eat or freeze within one week. Best to refrigerate before serving.

*I use a small pairing knife or kitchen shears to cut out the stem ends of the tomatoes. I prefer to use Hunt's brand No Salt Added Whole Tomatoes.

Adapted from Pioneer Woman Restaurant Style Salsa.

Easy Garlic Alfredo Sauce

Serves 4 people, makes about 2 cups of sauce.

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2 tablespoons butter

1 1/2 teaspoon minced garlic

4 ounces cream cheese, softened and cut into 6-8 pieces

1 cup milk

3 ounces parmesan cheese, grated (or combination with asiago)

1/2 teaspoon ground black pepper

1/4 teaspoon salt, more to taste

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In a medium pot or deep skillet, melt the butter over medium low or low heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add the cream cheese, stirring carefully with a whisk until the mixture is smooth, about 2-3 minutes. Add the milk gradually, about 1/4 cup at a time, whisking constantly. Stir in the Parmesan cheese (and or asiago), and pepper and stir until the cheese is melted. Continue to simmer until it reaches your desired consistency. Taste and add desired amount of salt. Serve immediately over hot, cooked noodles or cover to keep warm until ready to serve.

Adapted from melskitchencafe.com

Sweet and Sour Sauce

It took me awhile to optimize this one but now it's perfect. Use for dipping, as a sauce, or when making sweet and sour chicken. Whenever I open a can of pineapple in juice I just save the juice and freeze 1/4 cup amounts so that I have it on hand to use in this recipe.  1/3 cup white vinegar 1/4 cup pineapple juice (+ water up to 2/3 cup total volume) 1 tablespoon soy sauce 1 tablespoon ketchup 3/4 cup white sugar 1/2 tsp minced garlic 1/8 tsp crushed red pepper flakes 2 drops red food coloring (optional) 1-2 tablespoon cornstarch (dissolved in cold water) Whisk all ingredients except cornstarch in sauce pan over medium heat until sugar is dissolved. Bring to simmer. Slowly add dissolved corn starch while whisking sauce. Continue to simmer and stir frequently until sauce reaches desired thickness. Keeps in fridge for a couple of weeks.

Easy Light Asian Peanut Sauce

soy sauce
packed brown sugar
natural peanut butter

adapted from here

Combine 3 parts soy sauce, 3 parts brown sugar, and 1 part peanut butter. Add more peanut butter if you like a stronger peanut flavor, but I think this ratio is just right. Warm on stove or in microwave and whisk until smooth. Serve with rice, rice noodles, plain ramen noodles, or as a meat marinade.

Homemade Poppy Seed Fruit Salad Dressing

1/3 cup fruit juice or 1/2 cup fresh or frozen berries*
1 T vinegar** 
2 T sugar***
3/4 t salt
1/4 t pepper
1 t onion (or small chunk of onion) 
2 cloves garlic (or 1 tsp minced from a jar)
1/4 cup canola oil
2 teaspoons poppy seeds

Mix first set of ingredients in blender or food processor until everything is pureed and well mixed. Strain seeds if necessary and add more sugar, vinegar, or salt to taste. Stir in poppy seeds. Store in refrigerator and use within a week.  * I have used lemon juice, lime juice, fresh pomegranate juice, fresh apple juice, peaches, mangos, raspberries, strawberries, and blackberries. If you use a fruit with lots of little seeds (like blackberries) you will need to strain it before adding the sugar. If you use juice your dressing will be thin, if you use fresh fruit it will be thicker and more like what you would find in a store bought bottle (you may need to add a tablespoon or two of water to thin it out). I also found that with fresh fruit the oil in the dressing didn't separate out right away.** I prefer using white vinegar. I have tried red wine and rice but I think they are too strong. *** I add more sugar depending on the sweetness off the juice/fruit (may need up to 1/2 cup if using lemon or lime juice)