Quick Tomato Sauce

2 tbsp olive oil
1 large onion, peeled and grated
14oz chopped tomatoes
salt and ground black pepper
few dashes Tabasco sauce

To serve
1 lb fresh pasta
Parmesan cheese

Heat teh oil in a large pan and saute the onion for 5 minutes. Add the contents of the can of tomatoes and saute gently for 10 minutes. Add seasoning and Tabasco sauce to taste, cover with a lid and remove from the heat.

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Quick and Easy Black Beans

2 Cans Black Beans, drained and rinsed 1/2 tablespoons olive oil 2/3 cup diced onion 2-3 garlic cloves, pressed or finely minced 2/3 cups chicken broth 1/4 teaspoon cumin 1/4 teaspoon coriander 1/4 teaspoon oregano 1/2 teaspoon salt 1/4 teaspoon pepper 1 lime In a saucepan on the stove, heat the olive oil to med-high heat. Saute onions for about 3 minutes or until they just start to become translucent. Add garlic and saute abut 30 seconds more. Add beans, broth, and remaining seasonings and bring to a boil. Reduce heat to a low simmer and simmer for about 7 minutes, stirring occasionally. When they are done cooking, remove from heat and add in a few squeezes of fresh lime juice. Then use the back of a spoon or rubber spatula so smoosh (yes, that’s a technical culinary term) some of the beans. You don’t want to pulverize them, but you want to take a bunch of good smooshes so that some of the beans are smashed, which will thicken the sauce.

Mum's Pancakes

Pancake Mix 10 Cups all-purpose flour 2-1/2 cups instant nonfat dry milk 1/2 cup sugar 1/4 cup baking powder 2 Tablespoons salt Combine all ingredients in a large bowl. Stir together to blend well. Store in a large airtight container. Use within 6-8 months. Pancakes 1 1/2 C pancake mix 1 egg - separated 1C water 3 tbsp vegetable oil Put your egg yolk, water and oil in a container and mix well. Then add to your pancake flour. Blend well - add more water if you want thinner pancakes. Directions say you should let it stand for 5 min. Whip the egg white and fold it in. Makes 10 1/4 inch pancakes

Tortellini with Snap Peas in Dill Lemon Sauce

1 lb. refrigerated cheese tortellini 1 lb. sugar snap peas (4 cups) 1 tablespoon olive oil 3 ounces pancetta, thinly sliced, and cut into 1/2 inch pieces (about 1/2 cup) 1 shallot, minced 1/4 low-sodium chicken broth 3/4 cup heavy cream 1 teaspoon lemon zest 3 tablespoons fresh dill, snipped & chopped fine, plus more for garnish 1/3 Parmesan cheese, finely shredded In a large pot of salted boiling water, cook tortellini according to package directions; adding the sugar snap peas during the last 2 minutes. Drain. Meanwhile, in a large saute pan, heat olive oil over medium-high heat. Add pancetta and cook until crisp, 6-8 minutes. Using a slotted spoon, transfer pancetta to a small bowl and set aside. Pour off all but 2 tablespoons fat from the pan. Add shallot and cook, stirring occasionally until fragrant and golden brown around the edges, about 2 minutes. Add chicken broth, heavy cream, lemon zest, and dill. Bring to a boil; reduce heat and simmer until sa...

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