Beat the Heat
I need to beat the heat. Or try to, anyhow. What’s a quick, easy supper to cook when the kitchen feels like an oven; and you’re tired, hungry, and in a hurry? And when you aren’t in the mood for energy bars? “Squashed sauce” isn’t a bad choice, and that’s what I made today. Ingredients: One 28-oz can of crushed tomatoes ~7 oz of tomato sauce that was left over from another cooking project 1 small onion, coarsely chopped 3 cloves garlic, minced 2 yellow crookneck squashes, chopped Put all in a large pot, mix well, and heat. When mixture gets bubbly, give it a good stir; turn down the heat; and cook 15-20 minutes, stirring occasionally. At the end of cooking, add seasonings as desired. While the tomato mix was cooking, I cooked up a serving of elbow macaroni. Squashed sauce over pasta, with a little Parmesan cheese on top. Yum!! Prep time + cook time I’d say was half an hour; 40 minutes at most. I’ll have to think up a new beat the heat supper for tomorrow. And now for the downside of cooking — washing up!