Apricot Jam

Apricot jam, the only gem my son Alex likes. Last week when I made the strawberry jam he felt left out. Try explaining to a 5 years old that the apricots are not in season just yet, a few more weeks and the farmers market will be flooded with them. All I got were wet puppy eyes.

Well at this point supermarket apricots looked just as good. Here is Alexander's apricot jam.

Ingredients

4 pounds apricots

1 cup water

4 cups sugar

Juice of 1 lemon (optional)

2 tbsp orange liqueur ( Grand Marnier)

Quarter the apricots ( no need to remove the skin). place the quarter apricots, sugar , liqueur and the cup of water in heavy saucepan.

Bring to a boil, and cook uncovered skimming off any of the foam that rises to the surface.

Boil for 30 to 40 minutes. To check if is done drop a spoonful on a cold dish, if it jells is done. Taste the Jam, if you desire add the lemon juice.

If you like a smooth texture once is cool, use a hand blender to achieve it. It keeps in the refrigerator for 2 weeks, or could be canned.

Enjoy!

Sausage and Tomato Sauce Pasta

Yesterday was movie day. Alex loves Ice Age, so because it was a cloudy and rainy day we decided to go to the movies, just me and the boys my husband was working. It's nothing better but to watch your child enjoying a movie, all this belly laughs that only a child can laugh are the most amazing sounds.

But all this fun yesterday didn't leave me to much time for making dinner so I made something fast and a favorite in our house. Pasta.

Ingredients:

1 package of your favorite pasta 454 g I used three color rice bran rotini ( made by tinkyáda)

1 jar of marinara sauce (or your favorite pasta sauce)

1/2 cup of light cream 5%.

12 oz Turkey sausage ( about 5 pieces) casings removed

1/2 of large onion finely minced

2 cloves garlic minced

1 tbsp of dried italian seasoning

1/8 tsp salt (optional)

Remove the sausages from their casings and break in small pieces.

In a large frying pan place the minced onion, garlic and the pieces of sausage.

Cook over medium high- heat for about 5 to 6 minutes stirring constantly, or until the sausage is browned.

Pressing all the sausage in one side and tilting the pan with a paper towel remove the fat.

Add the jar of marinara sauce and the cream. Stir to mix well

Reduce the heat to a simmer and cook covered for 15 minutes. Remove from heat and taste, add the salt if desired.

Boil the pasta according to the packages instructions. Drain the pasta. You can serve the sauce on top of the pasta (restaurant style) for my son Brandon ( top picture) or easier, mix the sauce with the pasta in a large bowl.Serve with garlic bread, grated parmesan and green salad.

Enjoy!

Caraway Seed Crackers

All kids love crackers, mine are no different. In one of my vegetarian cook books Vegetarian cooking a commonsense guide by Bay Books. I found a recipe that my boys just love. From one recipe you get about 50 crackers. If you don't like caraway seeds they can be omitted, or substituted for cumin seeds, or sesame seeds.

Ingredients

2 cups all- purpose flour (250 g)

1 tsp baking powder

2 1/4 oz vegetable shortening (60 g)

1 tsp caraway seeds.

1 tsp sea salt plus more to sprinkle ( optional)

1 egg beaten for egg wash

1/2 cup water.

Special tool ravioli cutter ( optional)

Preheat oven to 375˚ F. Lightly grease 2 baking trays.

Sift the flour and baking powder in a large bowl, add the sea salt. Add the shortening and work in with your fingertips until mixture resembles breadcrumbs.

Add the caraway seeds, make a wheel in the center and add the water gradually mixing with a wooden spoon until a rough dough forms.

Turn the dough on a lightly floured surface and knead until the dough is smooth about 5 minutes.

Wrap the dough in plastic foil and refrigerate for 30 minutes. Slightly flatten the dough, and divide in four equal parts.

Roll each part into a 8x12 inch rectangle about 1-2 mm thick. Trim the edges so they are straight. You can use a ravioli cutter or a sharp knife. Cut the rectangle in half lengthwise , then cut across the width into "fingers". Place the crackers onto the prepared baking trays, brush with egg wash and sprinkle with sea salt if you desire.

Bake in the preheated oven for 12 to 15 minutes, or until the crackers are golden.Transfer to a wire rack to cool . Store in a air tight container for up to one week.

Serve with your favorite dip, or as a snack.

Enjoy!