Very similar to my own sauce, but I use 1 can tomato sauce, 1 can tomato puree, 1 can chopped tomatoes, and 1 can tomato paste. I use a bit more oregano, too, as well as garlic. I then let the sauce come to a mild boil, then reduce the heat to just a simmer and cook it all day.

Reviewed On: Nov. 16, 2009

Roasted vegetables is such an easy thing to do. I am surprised by some of the comments about never having experienced, much less made something like this. Granted, I hadn't either, until I went to live in England throughout much of the 1990's. Roasted vegetables is such a standard part of -- at the very least -- Sunday Lunch. The oven is going, cooking the roast (whatever kind you enjoy), so it is easy enough to add a pan of vegetables to the oven, too. Roasted carrots, parsnips, along with the potatoes is great. :-)

Reviewed On: Nov. 11, 2009

This is soooo like my "doctored up" ramen chicken noodle soup. I like one person's idea of adding coconut milk. And instead of red pepper flakes, I like to use Cholula hot sauce: just the right level of hotness for my constitution! Other than the above, I add: leftover chicken or pork or shrimp; leftover or freshly chopped vegetable; lime juice and fish sauce, if I want some pad thai flavor; and anything else that might be lying around. :-) As you might guess, I'm a "fly by the seat of my pants" type of cook! LOL

Reviewed On: Oct. 20, 2009