Cream of Broccoli Soup

This week I finished Day 80 of my 80 day functional strength training program.  Over the course of 80 days, I completed some pretty tough workouts.  As I went through the three phases, I could feel my strength improving.  One thing I did not do, was follow the nutritional component that came with the program.  Unfortunately, I found it complicated and totally unrealistic.  Seriously, if you make it too complicated, nobody will stick to it.  That’s one of the main reasons people grab fast food, to keep it simple.  While I lost 10 pounds during this 80 day program, I know I still need to work on my nutrition as I plan to start running soon.  I’m slated to begin my running training on May 2nd, but don’t intend to do so until I lose a few more pounds.  There is no way I am going to stress my hip again and suffer another fracture.

Enter the online nutrition class I signed up for.  As part of this program, I receive lessons each week to read and listen to with suggested changes I can try.  I’ve learned a lot about macronutrients and how my body responds to different types of foods.  This current cycle’s focus is on intuitive eating with mostly plant based meals.  I’ve reduced my intake of animal protein during this phase to no more than 1 serving a day.  I actually do think I have been sleeping slightly better and I seriously have no cravings for sweet or salty foods.  I honestly have not even been craving a glass of wine when I cook.

It hasn’t been easy making all these changes.  The first phase was easy as I was really just tracking and observing how I felt.  Week two of plant based eating was more challenging for me than week one.  It’s not that I’m missing any specific food, it’s that I’m missing the variety of cooking options.  Currently, I don’t have an arsenal of plant based recipes in my cooking toolkit.  In the past, I would have already been reaching for pasta dishes and calling them plant based, but I know better than that now.  I also am not a huge fan of beans other than lentils which limits my choices as well.

One way I made my life easier this week was by purchasing pre-chopped salad.  This is something I never do, but if has offered me the opportunity to try out many different vegetable based salads without investing in large amounts of vegetables.  Sometimes, when I purchase fresh vegetables for recipes, I end up wasting them.  Either I can’t keep up with weeknight cooking, or they go bad.  These pre-chopped, bagged salads allowed me to try out different mixtures of raw vegetables to see which ones I prefer.  Now, I’ll be able to purchase ingredients for future meals without waste.

Trader Joe’s has some really nice versions of bagged, complete salad kits.  I don’t use the dressing included, but everything else included is good to go into my salad.  I’ve truly enjoyed the broccoli and kale slaw and the cruciferous salad kits.  They are perfect stand alone meals, or on days I’m adding in animal proteins make great sides.  This week, I even ate them for breakfast along with my eggs.  I added roasted sweet potato, mini cucumbers  and pomegranate seeds. This is something I never would have considered eating for breakfast in the past and it truly was delicious.68676FF0-D266-429D-A286-E9CBFAB1352A.jpeg

Dinner has been a bit harder to come up with ideas for protein sources without some form of animal protein, so I’ve got some work to do.  I am not a fan of legumes, so I’ve been adding nuts.  Tonight’s salad had pistachios and I added some chia seeds.  I’m continuing to search for interesting plant recipes to make for dinner.  Two that I enjoyed this week were Black Bean Burgers and Cream of Broccoli Soup.  Both were super easy to make and ready within 30 minutes, including prep.  This made them a great choices for after work cooking.

Cream of Broccoli Soup

Ingredients:

  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 tsp of red pepper flakes
  • 1 small head broccoli, chopped, stems removed
  • 1 can full fat coconut milk
  • 1 cup bone broth
  • ⅓ cup raw cashews
  • 1 cup spinach
  • 2 tbsp nutritional yeast
  • Sea salt and black pepper, to taste

Directions:

  1. In a large pot, heat the oil and toss in the onion and red pepper flakes. Sauté for 4 minutes, then add in the garlic for 1 minute.
  2. Add the broccoli and stir for 2 minutes. Add the coconut milk and broth and bring to a simmer for 10 minutes.
  3. Add the cashews and simmer for 5 minutes. Cashews will be nicely softened and make for a creamy soup once blended.
  4. Carefully pour into a large blender, or Vitamix. Add the spinach, nutritional yeast, garlic powder and salt and pepper. Be sure to hold the cover or it will explode when you turn it on.  Blend until smooth. (If you have immersion blender use that.)
  5. If you need a bit more protein, consider topping your soup with an additional tablespoon of nutritional yeast and a sprinkle of hemp seeds.608A3A92-CA94-4DE6-8BA4-7C743431494D

*This recipe was shared by Chalene Johnson, 131

This soup was so delicious and creamy.  The coconut milk added a boost of healthy fats and flavor.  I added red pepper flakes to give it a nice bit of heat as well.  I planned to sip this soup at work all week, but it was so good there was nothing leftover.  Next time I’ll have to make a larger pot!  It was a lovely shade of green, which my phone just doesn’t capture well.

What are your favorite plant based sites and recipes?  Please do share below as I am on the lookout for new ideas.

 

 

Revised Recipe – Sausage & Peppers

This week, I was reminded of just how fleeting life can be.  One decision can alter the course of another person’s life in the blink of an eye.  We never really know what’s ahead and we have no control over some of it.  What we do have control over is the way we respond to these tragic life experiences.   This weekend, I’ve said many prayers for a young boy and his family.  I hope that in time they come to find solace in knowing there are many people here to support them.

Thankfully, this weekend my brother came up from North Carolina so I got to spend time with my entire family.  My two brothers and I haven’t been together since November and it’s not often we are all in the same place at the same time.  The weather was amazing on Saturday and it really was just what I needed.  This coming weekend, my children will all be home for my birthday so I’m excited for that as well.  There’s nothing like time with family, including of course good food, to soothe the soul in trying times.

Last month, I signed up for and started taking an online nutrition course.  Those who have been reading my blog for the past two years know that I’ve been to quite a few nutritionists.  While I have learned something from each of them, often I found they were trying to sell me something.  I finally decided to take matters into my own hands and take some courses to become more self sufficient.  I don’t want to live on pills and powders, as I love food way too much.  I spent the first four weeks of the course, tracking my eating and taking notes on how my body responds to certain foods.  I used an online tracking app – Lose It – to identify trends in my eating.  Specifically, I was looking at my macronutrient balance.  This experience was eye opening for me and coupled with the content I was reading and viewing, I had a better understanding of some personal issues.

These next three weeks, I am cutting back on animal based proteins, including eggs and dairy.  This week, I will not eat more than 3 meals in which my protein source is animal based.  The goal is to spend some time on a plant based diet and see how my body responds.  This is just one cycle I will go through to track and observe, nothing permanent.  Yet, this work doesn’t excite me as much as the prior cycle as I often use eggs and chicken as my protein source.  In planning my menu for the week, I must admit I wasn’t too excited about my options.  I’ve got some work to do to ensure I get enough protein, but I feel like I have a plan.  I’ve recently discovered that I love cruciferous foods, especially as a base for my salads.  I discovered that I can also chop up many other vegetables to look like a slaw and they suddenly taste so much better.FA6FF1BB-45C2-4D77-A684-3B02D9058CC8.jpeg

Today, my last day in the current cycle, I reflected on how much I’ve changed my eating habits when watching my macronutrient balance.  I was shooting for 15% carbs, 15% protein and 70% healthy fats these past few weeks.  I have noticed a change in my energy levels, cravings and sleep.

For Sunday sauce, my husband brought home some beautiful red, yellow and orange peppers and some hot Italian turkey sausage.  This simple substitution of turkey sausage cuts back significantly on the fat content of this staple meal.  Let’s face it, sausage is not exactly in the healthy fat category.  Honestly, if I didn’t know it was turkey I likely wouldn’t have noticed.  It was delicious.  Since I’ve discovered how much I like salads that are chopped fine, I’ve not missed my pasta or rice.  This type of salad makes a wonderful base for sauces and protein options.  Today’s version consisted of chopped cabbage – red and green, kale, broccoli, jicama and carrots.  Today’s salad was packaged and purchased at the store, but I am confident I can recreate this quite easily going forward.

Turkey Sausage & Peppers

Recipe used is identical to the one I’ve shared before, except I substituted the pork sausage for hot Italian turkey sausage.  Here is the link to that recipe – Sausage & Peppers

If making this salad fresh you’d need to chop all vegetables finely like you would for coleslaw.  I didn’t use any dressing as I had sauce to top it with.  I think the self proclaimed vegetable hater may come over to the dark side after this three week nutritional cycle.  Let’s see how it goes, I’ll definitely keep you posted and share my updated recipes.

 

 

 

 

 

 

Pulled Jackfruit (tastes like pork) Sandwich

Alzheimer’s sucks!  Just throwing that out there.  I’m sure anyone else who has walked this walk, knows exactly what I mean.  Alzheimer’s = losing your loved one, but they are still here.  It’s looking into your mother’s eyes and knowing she has no idea who you are.  No recollection whatsoever.  Imagine a disease that could make a mother forget her own child, or husband.  I can think of nothing worse.  In honor of this struggle faced by so many, I’ve decided this year to do a fundraiser give back for my birthday to support Alzheimer’s research and care.  It is my hope that someday soon they find a cure before another daughter, son, husband, wife or friend has to watch as their loved one fades away.  Ronald Reagan had it right when it called it the long, painful goodbye.  Please consider donating to this cause, any amount you can by clicking the link below.

Alzheimer’s Fundraiser – Laura’s Birthday

12A65D94-C375-4989-9400-F327E1F805D0
Wish she knew whose hand she holds

My why for this blog and healthy living has always been about preventing my children from living this nightmare we are living.  If changing my eating habits gives me a better shot at avoiding this disease, then I’m in.  I’ve been experimenting with food lately and keeping an open mind about trying new foods.  Anyone who knew me as a kid, or knows me now, knows I’m not the most open to eating vegetables or new foods.  I’m a comfort food girl all the way – meat and potatoes.  But, my mom and grandmother were too, so if I want a different outcome I’ll have to step outside my comfort zone.

Today, I experimented with a new fruit I’d never even heard of until a few months ago.  I sent a recipe to my vegetarian brother for his cooking pleasure.  I asked about the fruit, but could never find it near me.  This week I found it at a local Trader Joe’s and decided to give it a shot myself.  Jackfruit is said to have the consistency of meat and take on the flavor of whatever you cook it in.  I’d never heard of it but was certainly surprised by the texture of this fruit.  It definitely has the look and texture of meat and if I hadn’t cooked it myself I would not have known it was not pulled pork.   I served it to my husband and told him it was pulled pork and he loved it and had no idea.  Of course, the BBQ sauce is what it’s all about and I’m not going to say that’s entirely healthy, but I tried to buy a healthier version.  Next time I will definitely make it myself to cut down on sugar.

Pulled Jackfruit Sandwich

Ingredients:

  • 2 cans of young green jackfruit in water
  • 1 1/2 cups of BBQ sauce
  • 1 medium onion chopped
  • 3 cloves garlic chopped
  • salt & pepper to taste

Directions:

  1. Saute onion in unsalted butter or olive oil for 4 minutes
  2. Remove Jackfruit from can, drain and rinse.  Pat dry.
  3. Place Jackfruit on cutting board and shred with two forks.
  4. Add to pan with onion and saute for 5 minutes.7AB8123E-724E-4D79-9B1D-D2BC9FE0687F.jpeg
  5. Add garlic and saute all 1 minute longer.
  6. Add 1 1/2 cups of BBQ sauce to pan and stir.
  7. Add salt & pepper to taste (I added no salt)
  8. Stir to combine and cover to simmer for 45 minutes289D1AB0-C820-4004-8F95-9463519A57C9.jpeg
  9. As it cooks continue to shred the Jackfruit as it softens.

I served mine with homemade coleslaw.  I plated it on one half an English Muffin, but you can go ahead and serve on whole wheat sandwich rolls. F6B5CF32-9DB0-4EF6-942A-3BFA2472FED5.jpeg Here’s the recipe for my coleslaw –

Recipe Swap – Creamy, Spicy Coleslaw

7B6E279D-1E9B-4328-A5F2-D2CC6CD40D25.jpeg

 

Dang, that was so good!  I could probably eat another, but packed it up for lunch tomorrow.   If you try it, please let me know how you liked it.  Tangy, spicy, crunchy – can’t you just taste it.AF1E559F-31CC-415E-B0C1-6263A20D7CBE.jpeg

Thank you to all who have generously donated.  I greatly appreciate your generosity and support.

 

 

 

 

 

Prime Rib Roast

Yesterday we celebrated Easter and my husband’s 61st birthday.  It hardly seems possible that we’ve been together for 40 years!  Where exactly time goes I do not know.  My children all came home for the holiday and the weather was just perfect for some outside fun.

Easter has always been a big holiday in our family.  Usually it falls closer to my birthday in April, but this year it was my husband’s turn to get the holiday.  Bob requested that I make Prime Rib for his  birthday dinner.  I don’t often make this meal, but when I do I wonder why that is since it is so delicious.  When I was a young child, my mom dressed me in my Easter finest each year.  As you can see by my face in this photo, I was less than thrilled with these outfits.  My friend Lianne lived on the block and she looks equally as thrilled with the outfit as I was.  Her basket hat really tops off the look perfectly.

LauraLianneEaster
Laura & Lianne at Easter on 72nd Street

My mom tried to dress my daughter Cathy for Easter when she was young, but she was even less tolerant than I was about it.  That lasted a few years and then mom gave up.

DE9F0D54-CB8F-47B1-A5C7-ABA01CC426E1
Cathy at Easter less than happy about outfit

Yesterday was such a beautiful and sunny day.  We were able to play a few games as the men watched the ballgames.  We got to enjoy the yard as it was warm and sunny, despite the talk of more snow heading our way in the coming days.  My beautiful daughter and daughter in law to be were both willing to play some Jenga with me.  I lost, of course, the first game but not the second.  Then we had our dinner and celebration.  A truly beautiful day.

897DA1BD-ABF2-4A66-8224-94C20E7AAC0B
Cathy & Gracie (No Easter hats required)

The recipe I use comes from Ina Garten, my go to chef for many delicious meals.  I highly recommend you follow her directions exactly as the roast comes out perfectly every time.  I made a nice pan gravy to go with the roast and some mashed potatoes.  We have a small bit leftover for today’s meal and for my husband to pick on while I’m away.

Ina’s Prime Rib Roast

Ingredients:

  • One 3-rib standing rib roast (7 to 8 pounds)
  • 1 tablespoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper

Directions:

  1. Two hours before roasting, remove the meat from the refrigerator and allow it to come to room temperature.
  2. Preheat the oven to 500 degrees F. (Make sure your oven is clean!)
  3. Place the oven rack on the second lowest position.
  4. Place the roast in a pan large enough to hold it comfortably, bone-side down, and spread the top thickly with the salt and pepper.
  5. Roast the meat for 45 minutes.
  6. Without removing the meat from the oven, reduce the oven temperature to 325 degrees F and roast for another 30 minutes.
  7. Increase the temperature to 450 degrees F and roast for another 15 to 30 minutes, until the internal temperature of the meat is 125 degrees F. (Be sure the thermometer is exactly in the center of the roast.)
  8. The total cooking time will be between 1 1/2 and 1 3/4 hours.

Forgive the bad picture, I eat the end only so it looks darker than usual.   I was too busy eating to get a better picture.  22D1208C-32C7-42A3-B237-BFB48AADA7B5.jpeg

Roasted Shrimp, Peppers & Onions

Today is Good Friday, one of the most important days of the year for Christians.  My son has arrived home and tomorrow my other two children will once again fill my house with laughter and love.  Tonight’s meal was a quick, meatless meal that can be cooked on any weeknight after work.  I came across this recipe a few months ago on the website – Laughing Spatula.  I just haven’t had the opportunity to make it, but my son loves seafood so tonight it finally made its debut in our rotation.  There are absolutely no leftovers, so I’m guessing it’s a keeper for us.

In addition to the shrimp, I cooked a homemade pizza because it wouldn’t be Good Friday without pizza.  I didn’t make the dough from scratch tonight as my husband happened to pick up a fresh pizza dough in his travels.  If you are buying pizza every Friday night, consider making one with your spouse, or children.  It’s super easy and fun and honestly, if you have good sauce, more delicious.4E2559DF-B116-4980-8137-A398E52177CC

We are having our Easter dinner and birthday party for my husband tomorrow.  We are having Prime Rib and I’ll capture some photographs and share the recipe for that at some point.  I’m happy to have a full house to cook for and share this Easter holiday and birthday with.

Roasted Shrimp, Peppers & Onion

Ingredients:

  • 1 pound raw deveined shrimp, without tails 
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 Vidalia onion, sliced large
  • 1/4 cup olive oil
  • 2 limes 1 juiced, 1 sliced for condiment
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin, ground
  • 1/4 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper

Directions:

  1. Pour a small glass of Jameson Caskmates IPA Edition, turn on Alexa for dancing in the kitchen.
  2. Preheat oven to 450 degrees.
  3. Line baking sheet with aluminum foil
  4. Mix olive oil, chili powder, crushed pepper, cumin, garlic, juice of 1 lime, salt and pepper in small bowl or measuring cup.
  5. Add sliced veggies and shrimp into large bowl and toss with olive oil mixture
  6. Spread onto prepared baking sheet.623FE09A-68DC-43F9-B0BE-99C70C9B7FCC.jpeg
  1. Bake for 8-10 minutes or until veggies are soft and starting to brown and shrimp is cooked through.

  2. Serve with remaining lime slices.0B91D9D6-F9DE-44A9-B876-6765E7C0D1CD

We didn’t, but the original recipe said you could roll this mixture in a warmed tortilla.  Recipe adapted from – Sheet Pan Chili Lime Shrimp, Laughing Spatula

Make sure you have something cold to cool the heat this packed.  Enjoy!

Stuffed Chicken Breast with Mushroom Gravy

My daughter Catherine moved out almost one year ago and lately she’s been calling me to ask about cooking.  How do you make this?, What can I do with these ingredients?  This makes me happy, as I guess she was watching after all.  These calls bring me full circle to myself when I moved out of my parents’ home when I was a mere 18 years old.  I had just graduated high school and gotten a job working in Human Resources at Morgan Stanley in midtown.  I was attending college at night, working full time and living under my own roof.  I was super excited to have my own place and after about the same amount of time as my daughter, started calling my mother to ask these same questions.  I still have the index cards I typed at work after speaking to her, all those years ago, to get treasured family recipes. (Yes I know I spelled potato wrong back then.)87F83B95-F1D3-4600-8359-90ACA3CEF5D5.jpeg

My mother was a creature of habit, as was my dad.  We ate dinner at the same exact time every single night.  We ate the same meals in a weekly rotation and my brothers and I could tell you that Friday was spaghetti night. My Nanny came for dinner after work on Thursday and we usually ate stuffed pepper or meatloaf and had chocolate cream pie for dessert.  Grandma came over on Saturday and we always had fudge ripple ice cream for dessert and Goulash for dinner.  We had bagels on the one Saturday each month that my dad worked the graveyard shift.  He picked them up on his way home, hot from the bagel store.  Every Tuesday in the summer we went to Rockaway Beach with the ladies and kids on the block.  You could literally set your calendar and watch by the routines my family had.  That’s likely why I rebel so much when it comes to structured routines and like to do things differently each week.

Today, on Sunday sauce day – gasp – I was planning to make chicken cutlet.   When I opened the package, I noticed the breasts were left whole.  I had just seen an idea shared on another website – Cooking with the King Fish – about stuffing these breasts rather than trimming them up for chicken cutlet.  I decided to give this a shot today.  I had some turkey sausage that I planned to cook with the cutlets and some beautiful mushroom for a gravy.  This meal is one of those – a little of this and a little of that and maybe we have a new meal for our rotation.

Change is good and experimenting with cooking is fun.  There are just so many meals to try, why limit yourself to the same thing each week.  I’m not sure why my mom felt the need to have such a strict schedule.  I know she was on her own a lot with dad’s work schedule and likely needed to have a routine with her three young children at home.  I also know as she got older she did not enjoy cooking at all.  So, maybe it was that all along,  maybe she didn’t like to cook and just had her favorite recipes that she kept making.  I’m not really sure, but she was such a great cook and I hope she found joy in it.

Stuffed Chicken Breast

Ingredients:

  • 2 whole boneless chicken breasts
  • mozzarella cheese cubed
  • hot turkey sausage (1/2 link removed from casing for stuffing)
  • 1 mini red pepper cubed for stuffing
  • baby spinach rolled and sliced into strips for stuffing
  • 1 mushroom chopped (white) for stuffing
  • Hot turkey sausage – 5 links sliced (uncooked)
  • Chicken broth 1 cup
  • 1 medium onion chopped
  • cooking twine

Directions:

  1. Pour glass of Chardonnay and turn on Alexa for dancing in the kitchen.BBD7D93B-1693-4E5E-9C45-D0CEBB1D471B
  2. Trim the cutlet almost in half and unfold.
  3. If still thick start at middle and trim to outer edge but not all the way through. Unfold.EBE38E41-8245-4935-9C3F-AB9FD291AE01
  4. Repeat on other side
  5. Cover with plastic wrap and pound to even out
  6. Place layer of stuffing on in this order, sausage, mushroom, pepper, spinach, mozzarella cheese.5CC304A3-6A88-4B34-87A6-A629C1FD77FB
  7. Roll breast and secure with cooking twineAED4DABE-1DFB-46BD-BF25-5A83A211E95B
  8. Add olive oil to bottom of baking pan
  9. Place chicken breast in baking pan
  10. Add chopped onions around
  11. Add sliced turkey sausage
  12. Add garlic
  13. Add chicken broth – 1 cup to baking pan
  14. Bake for one hour at 350 degrees13462190-78D2-48F5-8319-8394AE912805

Mushroom Gravy

I used my Schnitzel mushroom gravy recipe to make a nice pan gravy for this meal.  The recipe can be found here –  Chicken Schnitzel with Mushroom Gravy & Spaetzle .  What I don’t use with this meal I can freeze in a container and have on hand for quick meals during the week.  There’s something comforting about having a nice mushroom gravy to top off our chicken cutlet, or steak.EA0315DC-3900-4691-B0B1-AB0A74EF6ABF.jpeg

What were the weekly meals your family ate?  Please share as I love to try new recipes out.  If you try any of these recipes, please drop me a line and let me know how you made out.

 

 

 

 

 

 

 

 

 

Shrimp Parmesan

In January of the year I was born there was a big nor’easter.  It was called the Kennedy Nor’easter as it arrived on the eve of Kennedy’s innaguration.  My mom and dad had two small toddlers and had just moved into their new house in Middle Village, NY.

Fast forward to 2018, and we are experiencing another nor’easter.  This one closed schools today, but failed to pack a big punch like the one in 61.  On snow days, I love to stay in my pajamas, relax, read and of course cook.   Today was no exception to that rule.  I had purchased some beautiful shrimp last night in preparation of the coming storm.  Most people buy bread and milk, but I shop for food and wine.  I was so looking forward to today and secretly hoping for a big blizzard.

My day started off with coffee in bed and reading and relaxing.  What a treat that was.  I didn’t come down to workout until almost 11:00 AM.  What a pleasure to not have to be anywhere at anytime.  That doesn’t happen often.  I ate healthy all morning and planned to bake a healthy sheet pan shrimp recipe tonight, but there’s just something about snow days.  I decided instead to make Shrimp Parmesan, a dish I rarely make.

I remember well the first time I ever made this dish.  Newly engaged, I decided to make dinner for my future husband and parents.  My fiancé went out to buy me fresh shrimp.  When he told me they were alive when he picked them out, I nearly died.  I couldn’t get that image out of my head and was secretly afraid one would still be alive in the bag.  I don’t think I made a seafood dish after that for a very long time!

A1A65636-7B1B-4FA2-B75B-F18E10FC0433
Mom & Dad at table set for my first dinner party. Middle Village, circa 1982

Today, I decided to throw healthy to the wind and enjoy some good comfort food.  Making this dish 36 years later brought back so many memories.  Wishing my parents were here with us to enjoy it.

Laura’s Shrimp Parmesan

Ingredients:

  • 15 large shrimp – peeled, deveined and tail removed
  • 2 cans crushed tomatoes
  • 1 bay leaf
  • 2 tbsp unsalted butter
  • olive oil
  • onion chopped
  • 4 cloves garlic chopped
  • red pepper flakes
  • Basil
  • salt and pepper
  • parmesan cheese
  • mozzarella cheese
  • pinch of sugar

Directions:

  1. It’s snowing, so pour a big glass of wine and turn on Alexa for dancing in the kitchen.
  2. Saute onions in butter for 4 minutes on medium heat.
  3. Add garlic and cook 1 minute
  4. Add red pepper flakes and basil cook 1 minute.
  5. Add two cans of tomatoes, pinch of sugar, bay leaf, salt and pepper.
  6. Stir, reduce heat and simmer for an hour.
  7. Add parmesan cheese to sauce and cook 30 minutes longer while you prepare shrimp.
  8. Clean shrimp by cutting off tail, peeling and deveining. 5EE128BE-1433-4964-8A9E-AE8B0926EE90
  9. Dip shrimp in egg wash in a bowl.
  10. Dip shrimp in breadcrumbs
  11. Fry in olive oil turning once.  About 5-8 minutes.
  12. Put some sauce in bottom of oven proof baking dish.
  13. Add shrimp
  14. Put mozzarella on top 24BDC8DC-9DEB-4408-8219-0491ED0B3BE2.jpeg
  15. Bake at 350 degrees uncovered for 20 minutes.
  16. Serve over ravioli and top with extra sauce.

D27F9F8A-F962-4420-B897-1BE74B0A54E1.jpeg

Delicious and easy.   My younger self would be so proud of how far I’ve come.  No jar sauce in this house!  Missed you mom at my table tonight.  Wishing I could close my eyes and be back on 72nd Street at that table with you and Dad.