Marinara Sauce

This basic marinara sauce can be added to ground meat, vegetables, lasagna or meatballs.

With some leftover white wine from a big dinner, I was itching to make a marinara with wine. The bonus day off work (Family Day in Ontario) gave me the opportunity to prepare a meal in advance for later in the week.

I managed to find some turkey meatballs at the grocery store so there was no doubt about what I'd be making, until Meredith put the kybosh on spaghetti for dinner (she says it's a taste thing, I think it's Itironophobia (fear of spaghetti). So meatball marinara with penne it is!

Marinara Sauce

• 4 tbsp olive oil
• 1 large onion, chopped
• 5 cloves garlic, chopped
• 2 tsp dried basil
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/2 tsp salt
• 1 cup white wine
• 1 28oz can tomatoes
• 1 5-1/2 oz can tomato paste

1. Heat olive oil on medium and fry onions and garlic until translucent.
2. Add basil, oregano, thyme, pepper and salt and mix for one minute.
3. Add wine and stir for another minute.
4. Add tomatoes and tomato paste, stir and let simmer for 30 minutes.
5. Puree with a hand blender.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Lugao with Chicken (Filipino Congee)

After the holidays, my colleagues were inspired to bring some leftovers to work. When we ran out of leftovers, "just bring more food" became the answer.

Over the course of two weeks, we started off with some maki rolls; then even more maki rolls; then we needed to add some roasted chicken in case we were still hungry, and it all climaxed at a lunch with a garden salad, roasted chicken, channa masala, and an amazing Filipino congee.

It took another week to get the recipe for the congee, but it was worth it.

Lugao with Chicken (Filipino Congee)

• 2 tbsp oil
• 1 medium onion, chopped
• 8 cloves garlic, minced
• 1 square inch of ginger root, julienned
• 1/2 kilo chicken,cut into bite-sized pieces
• 2 tbsp fish sauce
• 1 cup rice
• 1 tbsp glutinous rice (optional)
• 6 cups water or chicken stock
• optional additional chopped vegetables (broccoli, carrots, peas)
• 2 stalks green onion, chopped
• lemon juice

1. Fry onion in oil over medium heat until translucent.
2. Add garlic and fry for an additional 2 minutes.
3. Add ginger and fry for an additional 2 minutes.
4. Add chicken and fish sauce and simmer (covered) for 5 minutes, stirring occasionally.
5. Add the rice, stir and let the rice absorb any liquids for 3 minutes.
6. Add water or stock and bring to a boil. Reduce to medium-low and let simmer for 30 minutes, until chicken and rice are fully cooked. Stir occasionally to ensure rice doesn't stick to the bottom of the pot.
7. Add optional vegetables and simmer for an additional 15 minutes.
8. Serve in bowls garnished with green onion, fish sauce and lemon juice.

Note for gluten-free: check labels for fish sauce and chicken stock.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

Roasted Vegetable Soup

A couple of weeks ago, I drove my parents home from an appointent (Dad couldn't drive) and a free non-Friday dinner accompanied the trip. Not being a Friday, the soup was allowed to be something other than chicken.

Mom found an interesting recipe for a roasted vegetable soup with all sorts of fancy stuff, and decided that it might taste just as good without the fancy add-ons. It did, and it was fun to recreate as well.

Roasted Vegetable Soup

• 1 large potato, peeled, cubed
• 1 sweet potato, peeled, cubed
• 1 acorn squash, peeled, cubed
• 3 carrots, peeled, cut in 1-inch chunks
• 2 parsnips, peeled, chopped
• 2 red bell peppers, quartered
• 6 cloves garlic, peeled
• 2 tbsp olive oil
• 2 cups vegetable stock + 2 cups water, or 4 cups water
• salt and pepper

1. Preheat oven to 375F
2. In a large mixing bowl, combine both potatoes, squash, carrots, parsnips, bell peppers and garlic and oil. Toss to coat.
3. Spread in single layer on a large cookie sheet.
4. Roast vegetables for 1 hour (mixing occasionally) or until soft and caramelized.
5. Place vegetables, in batches if necessary, in food processor. Purée until smooth, adding water if needed.
6. Transfer vegetable purée to large saucepan. Add stock or water. Season with salt and pepper. Bring to a boil over high heat. Reduce heat to low; simmer 20 minutes.

Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen