My mommas cooking

If any of you know my mom or had the opportunity to eat her cooking then you will understand why I posted one of her recipes.
All of my life I've always known that my mom is a great home cook. But unfortunately when I was younger and naive I didn't have the slightest interest in learning how to cook. I can remember several times growing up my mom kept trying to teach me and show me things and I could of cared less. But oh boy how funny life turns out. Trust me as an adult I'm always asking her where she got that recipe or how did she make a certain dish. Food is now one of the passions we both share and so is cooking. If I could go back in time and sit my twelve year old self down I would, but I'm learning now!

Today's recipe is a sweet pepper pasta sauce. I believe that sweet peppers are now in season because I see them in every store I'm in. One day when I was shopping I  noticed them in quite a few customer's carts. Then it occurred to me I could get my mom's recipe for her pepper sauce!
So here is her sweet pepper sauce and I can't wait to try other recipes using these peppers while they are in season and very inexpensive.

Ingredients:
1/2 red onion chopped
sliced sweet peepers chopped (about 1 cup or so)
2 garlic cloves minced  (we used 4-garlic lovers)
28oz can crushed tomatoes (San Marzano is the best)
15oz can tomato sauce
Basil (1/2 cup chiffonade stripes)
Fresh ground pepper
Salt (Kosher is best)
3/4 tsp nutmeg
1/4 tsp chili pepper flakes (this sauce has a kick)

1) Saute the sweet peppers in garlic oil until them start to become soft. Then add the red onion and garlic. Cook until onions become translucent. At this point I added some salt and pepper to taste.
2) Add the crushed tomatoes and tomato sauce and mix with the cooked veggies.
3) Next season your sauce with the basil, salt, ground pepper, nutmeg, and chili flakes. You of course could always add more if the sauce tastes a little tart or unseasoned. I kept adding a little bit more and stirring to incorporate and kept tasting until I thought it tasted just right.

***I served this sauce over spaghetti and Vegan Italian sausage and it turned out great***

Eating healthy

As a foodie I love to cook. And most of all I'm obsessed with recipes. I love cookbooks, cooking magazines & shows, and food apps.
On this journey to become healthier I'm always on the lookout for tasty vegetarian and calorie conscious recipes. I recently subscribed to Vegetarian Times and Cooking Light magazines. I experimented with Vegan Vietnamese sandwiches, chickpea curry, and today's recipe Spaghetti with Bok Choy with poached eggs.
This recipe is low cal and packed with vitamins and minerals. The bok choy is rich in vitamin A,C, and K. It also has a lot of potassium and calcium. I love this recipe because not only does it tastes good but it's also a complete meal with protein (egg), veggies, and complex carbs (wheat pasta). Also when you slice into the poached egg and mix the pasta all together it creates a rich and yummy sauce. 😋

Here is the recipe I tried from my Vegetarian Times magazine. Give it a try and you won't be disappointed.

Spaghetti with Bok Choy, Poached Egg, and Ramano cheese. (vegetarian times)
Serves 4
Per 2-cup serving (395 cal, 14g fat)

1 Tbs. olive oil
8 cups thinly sliced bok choy (about 1lb)
1 red bell pepper, thinly sliced
1/2 tsp red pepper flakes
5 cloves of garlic (I used 7-garlic lovers)
1 cup low sodium vegetable broth
4 large eggs
1/2lb whole wheat spaghetti
4 green onions (I used about 6)
2oz grated Romano cheese (1/2 cup)

1) heat oil in skillet over medium-high heat. Add bok choy, bell pepper, and red pepper flakes; sauté 8 minutes, or until vegetables turn golden. Stir in garlic, then broth. Reduce heat to medium-low, and simmer 3 minutes. Season with salt and pepper, if desired, and keep warm.
2) Bring skillet filled with 2 inches of water to boil. Crack eggs into skillet; reduce heat to low, and poach 4 minutes. (I use my handy poachpod).
3) Cook pasta according to package directions for al dente. Toss cooked pasta with bok choy mixture. Divide pasta among serving bowls, and top each serving with a poached egg, 2 Tbs green onions, and 2 Tbs Romano cheese. Season with salt and pepper if desired.