Batch Cook: Chunky Marinara

I’ve been batch cooking on weekends when I’m home to help get my family through the week. This week, I have made some baked tofu, will do biscuits and gravy later, and have a giant pot of chunky marinara sauce on. I thought I would share the marina recipe here (though it’s an easy one). This makes a HUGE batch. It freezes well and can be kept in the fridge for a week. I suggest keeping it in a glass container or jar. Chunky Marinara Ingredients 3 sweet onions, chopped 8-10 celery stalks, diced 6-8 summer squash, diced 4-6 garlic … Continue reading

Yoga from the Third Eye Chakra: Or Trusting My Intuition

As you have probably noticed, things have been pretty quiet around here. Over the last year, I was enmeshed in several projects on the work and home fronts that slowed down my blogging and refocused my attention. In the month of June, I spent a lot of time packing and preparing to end a job at a place I had worked for 18 years. And then on July 1, I started a new position that involves working away from home for much of the week. This has cut down on my cooking and, when I do cook (I batch cook on … Continue reading

Sweet Potato and Chickpea Curry

This is a two part recipe. The first part is making the curry paste (you can also buy curry paste). This curry paste recipe, adapted slightly from Pinch of Yum, is easy to do and will make double (or more) the amount you need for the curry, so freeze the other half for use later. Yellow Curry Paste 4 large shallots 4 large heads of garlic 1 6-inch piece of fresh ginger, sliced 1½ tablespoons salt 2-3 tablespoons turmeric 2-3 tablespoons mild curry powder 2 teaspoons roasted ground coriander 3 tablespoons lemongrass paste (I use Gourmet Garden which they sell … Continue reading