Yesterday I mentioned that it was my 10th night in a row cooking dinner at home. What was dinner last night? Marinara served over spinach tofu pasta. I have to admit that I did cheat a little and used a jar of marinara. Now just because it comes from a jar does not make it all bad. Sure, you may pay a little more, but you can find some great natural sauces. Additionally, I always use a jar sauce as a base and embellish the hell out of it.

How I make my sauce:
1 jar natural marinara
1 cup of red wine
1 small onion, chopped
1-2 cloves of garlic, minced
1-2 tbsp EVOO
1 tbsp basil
1 tbsp oregano
1 tbsp rosemary
1-2 tsp of sugar (depending on how sweet the wine is)
1 c mushrooms, chopped

Step 1: Saute the onion and garlic in the olive oil.
Step 2: Add remaining ingredients minus the mushrooms and let simmer (covered) for 30 minutes.
Step 3: Throw the mushrooms in the pan about 10 minutes before you are ready to serve.

I typically serve this sauce over spinach tofu pasta that I buy at a local bakery. Well, that is until fall, when I can serve it over locally-grown spaghetti squash.

I only prepare spaghetti 0nce or twice a month but it is great to keep a jar or two of sauce in my pantry for a quick go-to meal.

Now what's on the menu for tonight? Tilapia with roasted veggies and cous cous. Wa-hoo! Day 11, let's see how long I can keep this streak up. I will also try to post a pic and recipe of this meal tomorrow. I think that may be the trend.

Anyway, one of the books I have purchased is The Frugal Gourmet by Jeff Smith. I will begin reading this tonight, and report back from time to time with pointers from Mr. Smith.

Cheers!