POTATO-PARSNIP MASH

I have been on a journey to a healthy lifestyle since January 2008 and although I still bake my goodies, I have found some wonderful healthy but extremely tasty recipes to enjoy! If you like mashed potatoes (who doesn't???), you will love this recipe!! The main recipe is from FIRST Magazine (April 2008), but I have made a couple of modifications.

POTATO-PARSNIP MASH

3 leeks, trimmed & chopped (use only light to medium green part)
1/4 cup unsalted butter
4 parsnips, peeled and sliced (about 3/4 lb.)
2 Idaho/russet potatoes, peeled and cubed (about 1 1/2 lb.)
2 cups fat free chicken broth
3/4 cup shredded extra-sharp white cheddar cheese (low fat if possible)

In saucepot over medium heat, cook leeks in butter 3 minutes. Add next 3 ingredients; bring to a boil.

Reduce heat and simmer 15 minutes, or until tender. Using hand masher or potato ricer, mash potato mixture.

Stir in cheese. Season with salt and pepper, if desired. Can be made a day ahead and reheated in oven until bubbly. Makes 8 servings.

BEST CARROT CAKE EVER

BEST CARROT CAKE EVER

This is my uncle Joseph's carrot cake recipe. I have tried numerous other recipes, but always come back to this one. It is truly worth making and makes an impressive dessert for a party! You will not be disappointed!

CAKE:
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. salt
1/2 cup vegetable or Canola oil
2 cups sugar
4 eggs
2 1/4 cups grated carrots
3/4 to 1 cup nuts or raisins if desired

Sift together flour, baking powder, baking soda, cinnamon and salt. In separate mixing bowl, combine oil and sugar and mix well. Add eggs one at a time. Gradually add the dry ingredients mixing well. Add carrots and mix. Grease and flour cake pan. Spoon batter into two 8 or 9 inch layer cake pans or bundt pan.

Bake at 350 degrees approximately 50 minutes for layer cake pans and 60 minutes for bundt pan or until cake tester comes out clean. Cool completely. Ice with cream cheese frosting.

FROSTING:
1/2 cup butter
1 - 8 oz. cream cheese
1 tsp. vanilla extract
1 lb. confectioners sugar
milk if needed to thin icing if it will not spread

Cream butter and cream cheese. Add vanilla extract, sugar and milk if needed.

AUTHENTIC ITALIAN SPAGHETTI SAUCE

For years, I have been making this wonderful Italian Spaghetti sauce handed down for two generations. My grandmother, who I affectionately called Nanny, would grow her own tomatoes and herbs and make her own pasta. I too used to grow my own tomatoes, but as life became busier, canned tomatoes made their way into my kitchen. The taste remains pretty much the same. My family looks forward to my sauce making event because they know we will have sauce for the long haul since I usually make enough to freeze for 6 months! I have scaled down the recipe and hope you will enjoy it as much as family and friends have over the decades. For extra flavor, cook meatballs or pre-browned sausage in the sauce.

Grandma Nanny's Homemade Spaghetti Sauce

6 Tbsp. Extra Virgin Olive Oil
2 Large Onions, minced
3 Garlic Cloves, minced
1 Carrot Cut in half lengthwise
4 28-oz. cans peeled tomatoes or crushed tomatoes
2 6-oz. cans tomato paste
2 fresh or dried bay leaves
2 teaspoons basil
1 teaspoon oregano
2 tablespoons sugar
freshly ground pepper to taste

In a frying pan, heat extra virgin olive oil and gently saute onions and garlic. Place in blender and puree with a one can of tomatoes. Add pureed mixture to large sauce pot. Puree remaining can of tomatoes and tomato paste in blender and add all to the sauce pot.

Add carrot to pot and bring mixture to a boil. Add bay leaves, basil, oregano, sugar and pepper. Reduce heat, cover for at least 1 hour, stirring occasionally. If sauce is too thick, add a small amount of water. Remove bay leaves before serving.

You can easily cut the recipe in half. Enjoy with any kind of pasta or recipe that calls for spaghetti sauce. Don't forget a delicious loaf of bread!

Serves 12 - 16