Jessica's Joyful Kitchen

Frank Rao’s Marinara Sauce Ingredients 1/4 cup olive oil 12 oz scored fatback (optional) or 2 tablespoons bacon grease 3 cloves garlic, mashed 1/2 onion, diced 1 (35 oz) can whole tomatoes Salt, to taste Black pepper, to taste Dried oregano, to taste 6 fresh basil leaves, torn Instructions *Each time you can smell the aromatics, it’s time to add the next set of ingredients Heat the olive oil in a heavy pot over medium heat. Add the fatback or bacon grease (if using) along with the garlic, and sauté until the garlic is golden brown. Remove and discard the fatback.  Add the diced onion and cook until soft, about 2 to 3 minutes. Crush the whole tomatoes by hand directly into the pot. Bring the sauce to a boil, then season with salt. Reduce the heat to a simmer and cook for 10 to 15 minutes. Taste and adjust with additional salt, black pepper, and dried oregano as needed.  Turn off the heat and stir in the torn fresh basil just before serving. 2 minute sauce 5 minute version: made...

1 bag (12 ounces) fresh or frozen cranberries 1/2 cup sugar 1 tablespoon grated fresh ginger 1 cup chopped red gala apples (2 sm or 1 lg) 1/4 cup coarsely chopped walnuts 1/2 tsp cinnamon 1/4 cup dried cranberries or raisins 2 tablespoons red-wine vinegar In a large saucepan, bring cranberries, sugar, ginger, and 2 tablespoons water to a boil. Reduce heat to medium-low; add apples, walnuts and cinnamon.   Continue to simmer until most of the cranberries have popped, 10 to 15 minutes. Stir in vinegar and dried fruit (last to keep their chew). Remove relish from heat. Let cool to room temperature, and serve (or refrigerate in an airtight container up to 3 days). Adapted from Martha Stewart

10 flour tortillas, torn into sixths  Oil 1 lb ground beef 1 cup onion, chopped 2 tsp cumin 2 Tbsp homemade taco seasoning , optional Salt and pepper 1 cup medium salsa or enchilada sauce 1 1/2 cups rice, prepared Enchilada Sauce (below), prepared or 2 cans 8 oz shredded cheese In a large skillet with drizzle of oil, brown meat 5-6 minutes, breaking up pieces as you go. Add onion, sauté 2-3 minutes. Stir in seasonings, salsa/sauce, and rice; heat through. Pour 1/3 of the sauce in the bottom of a 9x13 baking dish (or 2 smaller) sprayed with cooking spray. Next a layer of tortillas and then top with half of the meat mixture. Pour over 1/3 of the sauce, tortillas, the rest of the meat, and the final layer of tortillas. Top with remaining sauce. Sprinkle with cheese. Bake for 25 minutes at 400 degrees covered with foil, then 5 minutes uncovered. Enchilada Red Sauce 3 cups tomato sauce 1½ cups chicken broth  1½ chicken bouillon cubes 1½ tablespoons cornstarch 3 tablespoo...

3 cups flour (can use half wheat flour) 1 1/2 Tbsp baking powder 1/2 cup sugar (can use brown) 1 tsp salt 1 Tbsp fresh rosemary, minced, optional  1 cup shredded cheese, optional 12 ounces beer 2 Tbsp melted butter 1 tsp garlic powder Heat oven to 350 degrees. Combine dry ingredients, slowly stir in beer and mix just until combined. Pour batter into a greased 8-inch loaf pan. Combine and pour over garlic butter mixture. Bake until golden brown and a toothpick stuck in the center comes out clean, about 45 minutes. Remove from pan and cool 10 minutes. Serve warm or at room temperature.

Classic - I love this very simple throw together meal! 1 lb green beans 1 lb red new potatoes 1 lb ham chunks (or ham hock) 1 cup water 1-2 tsp each of salt and pepper   Place potatoes at the bottom of slow cooker, layer with beans and then ham.  Pour water over mixture and season.  Cook on low for 8 hours or high for 4 hours.

  Makes 12 cookies 1 cup pitted dates (approximately 15-20 whole dates; make sure measuring cup is full) 1/4 cup oats 1/2 cup shredded coconut 1 tsp baking powder 1 tsp vanilla 1/2 cup brown sugar 1 tbsp canola oil 1/4 cup skim milk 1. Put all ingredients in a blender/food processor, and blend well until there are no large date pieces. 2. Portion mixture into 1 inch balls, place on greased cookie sheet, and flatten with the back of a spoon/spatula. 3. Cook for 10-12 minutes on 350 degrees. 4. Remove from oven and cool on cookie rack. Recipe from Tina

3-16 ounce cans black-eyed peas, rinsed and drained  1 cup finely chopped green pepper  3/4 cup finely chopped jalapeno peppers  3/4 cup finely chopped onion  2 garlic cloves, chopped Vinaigrette: (or half a bottle of light Italian dressing) 3 oz EVOO  3 oz apple cider vinegar 1 Tbsp  fresh lemon juice 1/2 tsp. Italian seasoning  1/4 tsp. paprika  1/2 tsp. salt  1/4 tsp. black pepper  Combine first 5 ingredients in bowl, prepare and add the vinaigrette and stir. Refrigerate until ready to serve. Serve with whole-wheat pita or baked tortilla chips.