Simple Pizza Sauce

I'm a worrier by nature. My mind inevitably races through all the different outcomes to an event and fixates on the potential issues. Because I'm also a planner, I next launch into figuring out plans A, B, and C. Given that the Air Force is often involved in the potential issues I have learned that it's best to make plans D, E and F as well. Rarely do we need anything beyond Plan A, but it gives me comfort to work out all the different possibilities just in case. 

Motherhood has exacerbated this habit in me. I spend a huge chunk of each day making sure the boys are taken care of. Did we remember everyone's winter hat? Are they eating enough lunch at school? Are they getting enough sleep? 

I had an epiphany while reading Ginger's blog a few weeks ago. She started a series called a "Happier Healthier Us" and in her first post on the subject equated the way we as mothers neglect to take of ourselves to how we take care of our children. I would never let the boys stay up too late every night or not exercise but I'm full of excuses for why I let myself do this. 

I also find myself more likely to make life easier for all of us if I can justify it as good for the kids too. We'll be moving sometime this year (who knows where or when), my youngest started some new therapies and life in general is changing faster than I can blink. I found myself talking to my husband this weekend about how much the kids like it when we do pizza on Fridays consistently and how it would be good to start more routines like this as we navigate all these changes. It hit me a few hours later that it would be really good for me too. That's one meal every week that I know the whole family will eat. I make the dough in big batches so it's always in the freezer. We always have cheese. Why is it so hard to pursue things that make my life easier but so easy to do it when it's on behalf of someone else? 

It might seem counterintuitive that I follow up a declaration to simplify my life with a recipe for homemade pizza sauce. After all, that's one of the few organic things I can find here regularly. Why make it? 

Well, just like pizza dough, it's a lot easier to make than it sounds. Start to finish it took about 20 minutes and the most complicated thing was chopping an onion. It also made a good amount of sauce, so now I have several pizza's worth of sauce in my freezer. 

And of course, it tastes better. This is one of those recipes that every family is going to make slightly differently. I took the basic flavors and played around until I had a combination that was just right for us. You might like it a little sweeter-add a 1/2 teaspoon of sugar. In summer, use fresh herbs and tomatoes. Add some pureed veggies to sneak in extra nutrients. Make it work for you. 

I feel better already :) 

What can you do this week to take care of yourself and add a little comfort to your life? 

Pizza Sauce

Ingredients: 

2 tbsp olive oil

28 oz can crushed tomatoes 

1 tbsp dried oregano

2 tsp dried basil

2 tbsp tomato paste

1/2 medium onion, diced

2 cloves garlic, minced

salt and black pepper

Pour the olive oil into a saucepan and then add the diced onion and garlic. When the onion has softened, add the crushed tomatoes, oregano, basil, tomato paste. Stir until combined. Add salt and pepper to taste (I used 1 tsp salt and 1/2 tsp pepper). Simmer for 7-10 minutes until slightly reduced and remove from heat. Use immediately or store in fridge or freezer for use later. 

*If you prefer a totally smooth pizza sauce or have a picky eater who doesn't like to see onions you can use an immersion blender at the end. 

**You can also use fresh tomatoes, but then you'll need to puree with the immersion blender for sure.

Roasted Chicken with tomatoes and onions

Is it Friday yet? I was thoroughly convinced that they had made this a 4 day weekend and tomorrow was a day off too...until this morning when I double checked calendars. Disappointing start to the day, right? It was followed by an epic disaster of a school drop off (note to self-when the children tell you that they are ready to get dropped off in the car line instead of being walked in, Do Not Believe Them.)

I have high hopes for the rest of the day though, with nothing on the agenda but some laundry, a trip to the library (for myself!), and a promotion party for a dear friend. At least I know the day will be ending on a high note :)

This recipe is one of the mainstays of our dinner rotation. I really have been meaning to post this for months now, but I always forget to take pictures of it. Frankly, it's not terribly photogenic but it's so good that I don't care. It comes together in minutes and kids and grownups alike devour it. Roasting brings out the flavors in each of the ingredients, and when they all blend together it is delicious. It reminds me of something the Barefoot Contessa would make-easy enough for a weeknight, elegant enough for company. All that needs changing is the sides!

Roasted Chicken with Tomatoes and Onion

Adapted from The Naptime Chef

Ingredients: 

8 chicken thighs

1 1/2 cups cherry tomatoes

1 small onion

1 tsp salt

3 tbs olive oil

1tsp dried thyme

2 tbsp chopped basil

Zest of 1 lemon

Place the chicken thighs into a 9 x13 baking dish. Sprinkle the olive oil and salt over the chicken and mix well so that each piece is coated. Pour the onion and tomatoes over the chicken, pushing as many as possible in between the chicken pieces. Sprinkle thyme, chopped basil and lemon zest over the whole thing so that it is evenly covered.

Bake at 375 for 40 minutes. Serve immediately. 

Gazpacho

This week we have had a blissful interlude of 70-80 degree weather. It RAINED people! Rain! We have been under water restrictions since April...so this week has been downright amazing. The plants (and weeds) in my garden are growing and flowering! I spotted two bell peppers and 3 okra out there this afternoon.

Last week it was over 100 and next week it will be again, but right now Oklahoma is glorious.

In the midst of that 100+ weather last week I made a batch of gazpacho to keep for lunches. I was apprehensive the first time I made this a few years ago because cold soup just sounds a little weird until you try it. Once I finally tried it I was hooked and now every summer I make it anytime the temperatures soar. There really is nothing more refreshing than finally getting a chance to sit down on a hot day and eating something so fresh and flavorful. This is full of summer vegetables at their finest and  it doesn't need many other ingredients to enhance them. It tastes even better as it sits in the fridge over a few days and the flavors mature.

What's your go-to meal during the dog days of summer?


Gazpacho
adapted from The Barefoot Contessa and The Naptime Chef Cookbook

Ingredients:
4 tomatoes
1 cucumber, peeled
2-3 bell peppers
1/2 red onion
1/4 cup red wine vinegar
1/4 cup olive oil
4 cloves garlic, minced
23 oz tomato juice
salt and pepper to taste (about 1 tsp each)
splash of lime juice

Put tomatoes, peppers, onion and cucumber into food processor one type at a time and finely chop. Combine them all in a large bowl and add garlic, olive oil, vinegar and tomato juice and stir together. Add salt and pepper to taste (I like about 1 teaspoon of each). Refrigerate until cold. Before serving, add a splash of lime juice. Stores in an airtight container in the fridge for 3-4 days.