One of my other creative outlets is cooking. I LOVE to cook. Cleaning up the kitchen in the wake of creative chaos is not so much my favorite thing to do, but usually the love of cooking outweighs the housekeeping.
My go-to cooking magazine for the past 3 years has been Cooking Light. I refuse to throw out any back issues, even though I could find the recipes on the Cooking Light website. There’s just something about being able to flip through a magazine, you know? I also enjoy Epicurious.com but CL is my main squeeze.
This month, CL featured a multi-purpose marinara and several recipes that used the marinara throughout the week. Perfecto!
The sauce is currently cooking on my stove, filling the house with a wonderful home-cooking aroma. The recipe is a little bit different than my italian grandmother’s, but it smells good all the same.
I find that I usually eat healthier when I plan out my meals and dinnertime is less chaotic when I have a plan. Two things that I will be making this week from the marinara are:
Tomato, Basil & Fresh Mozzarella Pizza on whole wheat dough- quick meal for us prior to our last childbirth class!
Baked Ziti Casserole (from this month’s CL)- for our Friday Night dinner guests
Marinara is great on the budget, with the main ingredient of crushed tomatoes available for under a dollar a can. All of the other ingredients are staples that we always have in the house: cooking onions, garlic, olive oil, spices, sugar, etc. Marinara also doesn’t take very long to make- maybe an hour at the most, as opposed to the all day affair that meat sauce can be. It keeps well in the freezer for up to four months and is a great thing to have on hand for a last second meal.
My “nesting” has been primarily cooking over the past month. I have stocked our deep freezer with all sorts of soups and stews, many of them being of the South Beach variety for my post-partum meal plan. BUT I also managed to throw in an apple pie and a peach pie that I’ll be baking for Thanksgiving. 🙂