Tuesday, February 19, 2008

A Great Meal for a Great Day

Today has been a fabulous day! I found my keys that I lost about 2 weeks ago. I thought I threw them away, but they ended up in one of my sneakers! I planned to get new keys made today, so it was excellent timing. My car also passed inspection today. It didn't pass inspection on the first try last year, so I'm glad the repairs held. I also got all the errands I planned for today finished.

I planned an Italian meal for tonight that included a homemade roasted garlic bread recipe I found a while ago and was wanting to try. I love school vacations because I have more time to relax, get things done, and cook good food. I think my boyfriend likes school vacations because he gets to eat better food all week long! To go with the garlic bread, I made a chicken parmigiana dinner with a homemade tomato sauce.

The dinner turned out fabulously! We both ate loads and wished there was more to eat. The bread recipe makes two loaves, so I'm trying to freeze some for another day. We'll see how they turn out. I'll definitely love to make these both again.

I was surprised at how easy both of these recipes were to make. They both sound complex, but really weren't difficult at all. The most difficult part of the chicken parm recipe was the heating of the oil and the most difficult part of the bread recipe was the rolling. I think I'm becoming a big fan of homemade breads. The ones I've done so far are really quite easy and since I keep most of the ingredients at home anyway, it's really more convenient, and much more tasty, to just make it myself.

The recipes for the bread and chicken parm are a little long, so I'm just posting the links. I made up the sauce today and am posting that recipe here.

Roasted Garlic Bread

Authentic Chicken Parmesan

Garlic and Herb Tomato Sauce

2-28oz. cans tomato sauce
2-28oz. cans diced tomatoes
2-6oz. cans tomato paste
1 onion, diced
4 cloves garlic, minced
1 ½ bay leaves
1 tsp rosemary
1 tbsp parsley
1 tbsp basil

  1. Put all ingredients in crock pot and simmer on low for 6+ hours.
  2. Remove bay leaves. Blend with immersion blender if less chunky consistency is desired.


Made by Lena