Intant pot risotto

 2 T. olive oil

1 small onion diced

2 cloves garlic, minced

1 C. arborio rice

1/4 c. white wine

2 C. chicken broth

3/4 t. salt

2 T. butter

1/4 c. parm cheese

pepper to taste

splash heavy cream. 

turn instant pot to saute

add oil and diced onion, cook til soft. add garlic cook one min. add rice and cook for a few min. add wine and cook while si=tirring until the alcohol cooks off about 3 min. add broth and salt and stir. 

put lid on and cook on manual for 6 min. do a quick pressure release. add cutter and parm. stir in and let rest a few min. 

copy cat Carabba's bread dip

1/2 t. dried oregano
1/2 t. dried basil
1/2 t. dried rosemary
1/2 t. minced garlic (fresh or bottled)
1/4 t. salt

olive oil

Chop up dried herbs and put on dipping plate. mix in salt. crush garlic with your knife and stir in with dried herbs to moisten. pour desired amount of olive oil over the top and use crusty bread to slop it up!!! yum!!

skillet lasagna

1/2 lb ground turkey (I never use a whole pkg from costco so I always have a bit left over)
dried onion, italian seasoning
1/2 onion diced
4-5 cloves garlic minced
1 1/2 lbs ripe tomatos diced (about 9 med tomatoes)
2 carrots, shredded
1 small zucchini, shredded
about 4 T. pesto
2 big handfuls of spinach chopped
4-5 cloves garlic minced
1 cup cottage cheese
3 T. parm cheese
dried parsley
mozzarella cheese
salt and pepper
about 5 uncooked lasagna noodles
splash of cream

In a large skillet (that has a lid with it) brown the turkey with 2 cloves garlic, salt and pepper, a dash of italian seasoning, dried oinon. Remove the meat. in same skillet add the onion and rest of garlic. Saute until soft. add tomatoes, carrots and zuchini. add 2 T. Pesto, salt and pepper, dried onion italian seasoning. Cook for about 5 min until it becomes sauce like. Pour into bowl.d down to low/ med low.

Combine cottage cheese, parm, parsley, mozzerella, salt, pepper, and 2 T. pesto.
on medium low-low heat, In same skillet, add one cup of the sauce. break up 2 or 3 of the noodles in big pieces and lay over sauce. sprinkle half of the meat over. dollop half of the cottage cheese mix. sprinkle half of the spinach over the cottage. then add some mozerella. layer all over again. with the last cup of sauce, mix a splash of cream. pour over the top, and sprinkle the top with mozerella and parm. Simmer for 25 min with lid on.

Easy Pizza Pockets

Ingredients

• 1 tablespoon olive oil
• 8 ounces Italian turkey sausage
• 1 cup tightly-packed arugula (about 1 ounce)
• 4 ounces cream cheese, room temperature
• 1/3 cup grated Parmesan, plus 1/4 cup
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (13.5-ounce) package of store-bought pizza crust
• All-purpose flour, for rolling out pizza dough
• 1 egg, beaten (for egg wash)
• 1 1/2 cups marinara sauce, store-bought or homemade

Directions

Heat the olive oil over medium-high heat in a medium-sized, heavy skillet. Add the sausage and cook until crumbled and golden, about 5 minutes. Add the arugula and cook until wilted. Turn off the heat and let cool about 10 minutes. Add the cream cheese, 1/3 cup Parmesan, salt, and pepper and stir to combine. Set aside.

Preheat the oven to 400 degrees F. Roll out the pizza dough on a lightly floured surface to a thin 20 by 12-inch rectangle. Cut the rectangle in half lengthwise. The cut each half into 8 equal rectangles.

Spoon topping onto 1 side of each of the rectangles. Using a pastry brush, brush the edges of the rectangle with egg wash. Close the rectangle of pizza dough over the topping. Use a fork to seal and crimp the edges. Place the pizza pockets onto a parchment paper-lined baking sheet. Brush the top of each pizza pocket with egg wash. Sprinkle with the remaining Parmesan. Bake until golden, about 15 to 17 minutes.

Meanwhile, heat the marinara sauce over low heat in a medium saucepan. Serve the hot pizza pockets with the marinara sauce alongside for dipping.

Bruschetta

Ingredients:

fresh tomatoes, chopped

fresh basil, chopped

garlic, chopped

salt

pepper

virgin olive oil

Mix everything together.

Toast artisan bread.  Spread tomato mixture on top of toast.

Scott's Homemade Marinara Sauce

Saute in pan:

4-5 cloves crushed garlic

1 onion, chopped

with about:

1/8 c. olive oil

1 T. sugar

splash of white cooking wine

Cook until onions are slightly tender.

Add:

3 cans tomatoes or 3 - 5 c. chopped fresh tomatoes

2 cans tomato sauce

1 1/2 tsp. salt

pepper

2 - 3 T. of fresh basil

1 - 2 T. of fresh oregano
optional: a few red pepper flakes

Simmer as long as you want. Serve over pasta, spaghetti squash, or vegetables. You can use this with any Italian recipe as well as for pizza sauce.

Yummm!!!

*** For Canning***

For 20 LBS of tomatoes (half a bushel), times above recipe by about 10.
20 lbs of tomatoes gives you between 45-50 cups of finely diced tomatoes.
I like to peel my tomatoes. to do so, just add to really hot water (not yet boiling) for about 1 -2 min.
To make the tomatoes more acidic, add 2 T. of bottled lemon juice per batch.  If I had 10 batches, I would add 20 T. of lemon juice.
Pour sauce in hot bottles and process for 45 min. in hot water bath.
You will get about 18 quarts from 20 lbs of tomatoes.

Notes:

I like it better w/o skin.
Have as big of pots as you can for simmering.
For ease of pouring the marinara into the bottles, a funnel is very helpful.

Aug 2015: I did 60 lb of tomatoes which gave me 28 quarts of sauce (because that's all that could fit in my 2 pots) plus 7 pints of diced tomatoes.