Well, it is 2016 and I haven't posted in a while, one of these days I will get a little bit more consistent... Yeah Right.

School is about to start again and Nathan and Anthony are both in highschool which brings a whole lot of after school activities, the fall musical, marching band, center stage, girlfriends... and Nathan may be buying a car... today... Yikes.

So for the last week I have been making dinner and then portioning and freezing the leftovers in mini bread loaf pans that can easily be wrapped, labeled and then reheated as a quick dinner.  so far my freezer meals include Gnocchi with Fresh Tomato Sauce, Beef Curry and Cumin Potatoes, Knorr Soup Mix Chicken and Noodles and Pork Picadillo with Rice, Enjoy!

Fresh Tomato Sauce
            2 T Olive Oil
            1 c Onion, chopped
            4 Cloves Garlic, minced and divided
            1 c Red Wine
            1 c White Wine
            10 c Tomatoes, chopped
            Salt and Pepper TT

                 1.    Heat oil in a four quart pan   
                  2.     Sauté onions and two tablespoons garlic until soft      

                  3.   Add wines and cook until almost dry    

                  4.   Add tomatoes and simmer 1 hour

                  5.   Blend with a hand blender or cool and puree in a blender then return to the

                        stove
                  6.   Add remaining garlic

      7.   Season with salt and pepper to taste
      8.   Simmer until it is reduced by one third

Parmesan Gnocchi

            4 c Potatoes, cooked and mashed

            1 c Parmesan Cheese

            2 Eggs

            3 c Flour

            Dash Nutmeg

            Salt and Pepper TT

            Fresh tomato Sauce

            Cooked Italian Sausage

            Fresh Basil and Parmesan for serving

1.      Mash Potatoes when hot until fluffy

2.      Add Parmesan, eggs and a dash of nutmeg

3.      Add flour to mix until a semi firm dough forms

4.      Season to taste with Salt and Pepper

5.      Roll into logs about ½ inch thick and cut into 1 inch pieces

6.      IQF or drop into boiling water until they float

7.      Drain and toss with sauce and sausage

8.      Serve with Parmesan and Fresh Basil

Beef Curry

            2 T Butter
            ½ c Onions, sliced
            3 T Patak's Mild Curry Paste

            1 lb. Beef Tips, diced

            ¾ lb. Fresh Tomatoes, diced
            1 Green Pepper, diced
            ½ c Sour Cream
            1 t Sugar
            2 T Cilantro, chopped
            ½ c Water
            Salt, to taste

1.      Heat the vegetable oil in a heavy based pan and fry the sliced onions for 5 minutes. Add curry paste and sprinkle in some water, cook for 2 minutes.

                  2.      Add the beef and sauté for a further four minutes.
                  3.      Add the fresh tomatoes, green pepper and water and bring to the boil.
                  4.      Cover and leave to simmer for 30 minutes or until the beef is cooked through. 
                  5.      Stir in the sour cream and sugar.
                  6.      Season to taste with salt. 
                  7.      Stir through the cilantro and serve over rice or potatoes.

Cumin Fried Potato

            2 lb. Potatoes, diced
            ½ c Butter
            1 t Cumin Seeds
            Salt To Taste

1.      Pre-heat oven to 375°

                  2.      Cover potatoes with water and bring to a boil
                  3.      Reduce to a simmer and cook until tender, about twelve minutes
                  4.      Drain potatoes and set aside
                  5.      In a small pan, melt butter with the cumin seeds until the froth subsides
                  6.      Toss potatoes with butter and a pinch of salt
                  7.      Pour onto a baking sheet and bake until crispy about twenty minutes, stirring
                        after ten minutes

Knorr’s Creamy Chicken and Pasta

            6 Chicken Breasts

            Salt and Pepper TT

            ½ Cup Flour

            2 c Chicken Stock

            1 c Water

            1 Package Knorr’s Soup Mix

            2 T Olive Oil

            1 c Sour Cream

            1 lb. Pasta of Choice

            Parmesan Cheese, grated

1.      Season Chicken with Salt and Pepper

2.      Dust Chicken with Flour

3.      Bring broth and water to a boil in a pan

4.      Add Knorr’s soup mix and reduce to a simmer for 8 minutes

5.      Add Pasta and cook until al dente

6.      Heat oil in a skillet and cook chicken until cooked through, about 8 minutes per side

7.      Stir Sour Cream into pasta and mix well

8.      Season to taste

9.      Arrange pasta on plates

10.  Slice Chicken and arrange over pasta

11.  Garnish with parmesan cheese

Pork Picadillo

            2 T Olive Oil
            ½ c Onion, chopped
            2 Cloves Garlic
            ½ lb. Ground or Chopped Pork
            ½ t Cinnamon
            2 t Cumin
            Dash Cloves
            Dash Nutmeg
            2 c Diced Tomatoes
            Salt and Pepper TT
            ¼ c Dried Cherries
            ¼ c Cilantro, chopped
            ¼ c Scallion, chopped
            ¼ c Green Olives, chopped

1.      Heat olive oil in a skillet

                  2.      Sauté onions and garlic until soft about ten minutes
                  3.      Add Pork and cook through
                  4.      Add chili mild cinnamon, cloves, cumin and nutmeg
                  5.      Add diced tomatoes and simmer five minutes
                  6.      Season to taste with salt and pepper
                  7.      In a separate bowl, combine cherries, cilantro, scallions and olives
                  8.      Serve over rice with olive mixture for garnish

By the way... I just found out Nathan did get the car....