Sunday, July 22, 2012

Spaghetti sauce and apple cobbler

Sometimes being a domestic diva means being a diva of someone else's domicile. I left my home a couple weeks ago to help out a friend in Long Island. For the first week or so, my diva laid low. A couple ago my diva lept out like a tiger let loose from a cage. I did somea cleaning, but moreover, I started to do my cooking thing. Last night, noticing there was a metric shitton of apples, my brain started ticking. Upon searching the cabinets I found all the makings of an apple cobbler.
Today, I was trying to figure out what to do for dinner because there was nothing defrosted. Again, I went to the cabinet for inspiration. I found a can of diced tomatoes and a box of spaghetti. I decide to make up my own sauce.

Apple cobbler
5 medium apples
2tbs lemon juice
1/2 cup light brown sugar
1/2 tsp cinnamon
1/2 tsp nutmeg
1/3 cup flour
1/3 cup sugar
1/3 cup rolled oats
1/2 stick (4 tbs) cold butter or magazine

Preheat oven to 375 and butter a 9x9 pan.
Peel, core and cut up apples. Coat apples with lemon juice then coat with the brown sugar, cinnamon and nutmeg. Put seasoned apples in baking dish.
In a separate bowl, combine flour, sugar and oats. Cut in the cold butter. sprinkle mixture over apples.
Bake 30-45 minutes until top is golden and apples are soft.

Quick and easy spaghetti sauce
3 cloves of minced garlic
2 tbs olive oil
1 tbs dried parsley
1 tbs dried basil
28 oz can of diced tomatoes

Place oil, garlic, dried parsley and dried basil into a pan. Sauté ingredients for 2 or 3 minute. Add diced tomatoes. Bring to a boil, then simmer for 30 minutes.

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