a new nothing with a speckled handle

who doesn't like an easy, kid-friendly, quick recipe?  i sure do.  this is for one of those busy evenings when dinner jumps up on you.  you look at the clock.  it's 5pm and you think, "where has this day gone!?!" and you have no plans for dinner.  all you need is just a few ingredients to whip it up.  i call it a pita pizza pie.  enjoy! pita pizza pie pita, whole (preferably the softer flat-bread, greek kind or naan bread works perfectly, too!)  olive oil pizza sauce (or use the recipe for marinara ) mozzarella cheese, shredded fresh mozzarella, sliced and torn into bits sharp cheddar, shredded (i like a little sharp cheddar on my pizza.  not too much, just a little.) parmigiano-reggiano, shredded tomato, sliced fresh basil salt heat grill to medium.  brush olive oil on the bottom of pita.  dress your pita like you would a pizza.  (note to self:  don't add SO much cheese.  sometimes i get a little...

Preheat oven to 375 degrees 1/4 cup good olive oil 1 medium onion, chopped 3 cloves garlic, diced 1 1/2 dried oregano 2 (28 oz) cans peeled whole plum tomatoes (can use diced as well) kosher salt and freshly ground black pepper Fresh oregano Heavy cream Parmesan cheese (and we're not talking about the shelf kind here. are there really people who still use that stuff?) Heat oil in large oven proof pan. Add onions and cook until translucent. Add garlic and oregano and saute until fragrant. Add tomatoes (undrained) salt and pepper and mix to blend. Cover pan with tight fitting lid and place in preheated oven. Cook for 1 1/2 hours. Remove pan from oven and allow to cool for 15 minutes. Meanwhile, cook pasta until al dente. Using an immersion blender (can also do batches in blender) blend sauce until smooth. Add 2 T. fresh oregano and enough heavy cream to make the sauce a good consistency. Drain pasta and add to pan. Cook a few minutes longer until pasta is entirely coat...

A nice light, relatively inexpensive, quick meal that will fill you up! 1 box of whatever pasta you like, preferably one that will hold a light sauce like radiator olive oil 1 can artichoke hearts (in brine) chicken, diced (a great way to use up leftovers. i like about 6 grilled tenders.) 2 Tbsp. capers 2 cups chicken broth juice of 1 lemon 1 cup cream, warmed (so it doesn't curdle) salt and pepper, to taste Make pasta. Throw all the ingredients into a pan and let simmer until the pasta is done. Serve over noodles.