So I’ve decided to start posting some of my recipes. Some of them are new ones that I’ve recently found, and some are old goodies. I’m really into natural healthy foods lately so I’ve been looking for ways to make some of my old recipes healthier. Cooking is therapeutic for me. It allows me to be creative and there is so much to learn. When I’m trying a new recipe, I will follow the measurements to the tee, but once I’ve figured it out, I will tweak it to what I like. Eventually, I won’t use measuring spoons and just wing it. I am a firm believer that every one (men and women) should learn to cook at least one dish – preferably your significant other’s favorite. It’s always nice to know that some one took the time to make something you love. Cooking is fun so don’t be afraid to give it a try :-)
Here is my Red Sauce recipe. I use it for spaghetti, rigatoni, lasagna, and pretty much any red sauce pasta dishes.
1 – 2 c. Spinach (frozen or chopped)
1/2 onion – chopped
5 – 8 mushrooms (use as much as you like) – chopped
1 clove of garlic – minced
1 Jar Red Pasta Sauce
Warm Large cooking pan with olive oil. Brown ground turkey and salt and garlic about 1/2 tsp each)
Add Mushrooms and Onions – cook until softened.
Add Spinach- I like to use frozen spinach but fresh spinach works just as well :-)Season some more with Garlic and Italian Seasoning.
Once spinach is soft, add 1/4 c of Red Cooking Wine, some more garlic and italian seasoning. Lower heat and allow to simmer for 10 -15 min.
Add Red pasta sauce. I add water to the jar to make sure I get all the sauce out.
Add 1/2 c. of Red Cooking Wine.
Season with Garlic and Italian Seasoning one last time. Make sure all ingredients are mixed well then cover and let simmer on low for at least 30 min. Stir occasionally. The longer you let it simmer, the better it tastes :-)
I love to pour it on top of quinoa :-) You can easily make this vegetarian by replacing the meat with your favorite veggies. The more you use the better!
Or mix with your favorite whole wheat pasta.