Category: hearty meal

Why I Add Baking Soda to my Tomato Sauce - Tips and Tricks

Why I Add Baking Soda To Tomato Sauce

Why do I add baking soda to tomato sauce? A few years ago, a friend who knows I love “Tips and Tricks” gave me this one. It started as a conversation about heartburn. I told her that it seemed to be an issue for me after eating tomato sauce. She mentioned that maybe adding a bit of baking soda during the cooking process might help because it cuts down on the acidity (Not medical advice, just a friendly tip!)

Against my better judgement, I decided to give this tip a try. After spending a whole Sunday making meatballs and sauce, I didn’t want to ruin it. In hindsight, I could have made a small pot of Marinara Sauce and not risked a whole day of work. But adding baking soda to tomato sauce worked out, so all is well.

I have been told about 1/4 tsp. of baking soda per cup of sauce. I do it in small stages until the sauce is the desired taste. You can always add more, but you cannot take it back once it is done. Some say this takes the place of a bit of sugar in your sauce. However, when it comes to Sunday Gravy, I still add a bit of sugar. With Marinara Sauce, I might leave the sugar out.

If Cauliflower can somehow become pizza…. You, my friend, can do anything.

-Unknown

The tip is to not add too much and to not be afraid of the foaming process. Gently mix the sauce until the foaming stops. This can take a few minutes and make sure to incorporate all the sauce or you will have foaming later. I was very nervous. It is kind of like being back in high school chemistry class and a bit fun.

I was asked what canned tomatoes do I use. I use Pastene No Salt Added Ground Peeled Tomatoes and I love them. If I happen to use another brand of tomatoes, I still use the baking soda trick and it works every time. This is not an issue that the sauce tastes bad without the baking soda, it is just better with it… in a subtle way. Also, I do think it helps with heartburn, but who knows. (No medical advice here, just an observation)

Why I Add Baking Soda to my Tomato Sauce - Tips and Tricks

I will never leave this step out again. It mellows the sauce and does cut down on the acidity. I love these little tips and tricks. Please share if you have any to add. I would love to try them out and will give you full credit.

If you are interested in more foodie content, please check out the Recipes page of my blog Sunday Chefs for more tried and true family recipes and restaurant reviews.

Metro7 Diner

Best Breakfast at Metro7 Diner – Diner Recommendation

The Metro7 Diner in Latham, NY is the diner you’ve dreamed of. I am always looking for a diner recommendation, so here is one for you. A great diner is the perfect place to eat when on a road trip. I had the best breakfast at Metro7 Diner in Latham, NY and I had to share. We spent a weekend in Latham, NY for a lacrosse tournament and discovered this breakfast gem. After a little research we finally decided to try the Metro7 Diner and it did not disappoint. From the moment we drove into the parking lot I was thinking I made the right choice. The meat smoker in the parking lot was a very good sign.

The bright red and classic look of the building just screams great diner. But the pastry display at the counter clinches it. Metro7 Diner is clean, warm and friendly. My daughter had a lot of lacrosse to play that day so we were looking for big breakfasts and that is what we got. The coffee was great, the food was amazing and the portions were huge. Surprisingly, with everything so expensive these days, the cost was reasonable.

My daughter got the Original Buttermilk Chocolate Chip Pancakes with strawberries and whipped cream with a side of bacon. The portion was huge and she said “They’re the best pancakes I’ve ever had!”

My husband got a tomato and cheese omelet with rye toast and a side of fruit. Everything was wonderful. I am a huge Eggs Benedict fan and decided to try the California Benedict. The California Benedict is two perfectly is poached eggs, turkey sausage and avocado on top of an English muffin, covered in Hollandaise Sauce. The California Benedict is my new favorite.

You can tell that the Metro7 Diner is a family restaurant. The employees are friendly and have an easy camaraderie that screams family. Our waitress was Rhianna and she was fantastic. She chatted with everyone, and made sure everyone had what they needed and that your coffee was always full. What more could you want?

My only regret..that I didn’t get one of the chocolate chip muffins for later. I would give Metro7 Diner as a diner recommendation any day of the week. Make sure to check it out if you are ever near Latham, NY.

If you would like to see some of my other recommendations, check out the Restaurant Review section of my blog Sunday Chefs. Happy Dining!

Summery Chicken Pasta Salad with Red Grapes

This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

This Summery Chicken Pasta Salad with Grapes is the perfect dish for cookouts, hot summer nights, easy lunches or any day you want something quick and wonderful

What I love about this recipe is it is so easy and very different from your usual pasta salad. It is very lemony so the red grapes are needed to balance it out. There is nothing better on a hot summer night then this. It is so cool and satisfying. This summery pasta salad is the perfect one dish meal for any occasion. A pasta salad this easy is something you need in the rotation. Get a rotisserie chicken, break it apart, add it to your favorite pasta with chopped spinach and chopped grapes along with the wonderful dressing in the recipe below and you are good to go. A warm summer night just calls for this cool and satisfying Summery Chicken Pasta Salad with Grapes/

My good friend Pam has always made this summery pasta salad and I finally convinced her to share the recipe with me. So she will get full credit for her culinary prowess.

Check out my other products here on the RECIPES page of my blog Sunday Chefs.

Summertime is always the best of what might be

Charles Bowden

Summery Chicken Pasta Salad with Red Grapes

Print Recipe
Course: dinner, Salad
Ingredients Method Notes

Ingredients
  

  • 1 12 oz box Pasta Bowties or Rotini work well
  • 3 cups Cooked Chicken Breast rotisserie chicken works great here
  • 3 cups red grapes sliced in half
  • 3 cups Baby Spinach coarsely chopped
  • Zest of 2 lemons
  • 1/2 cup Fresh lemon juice
  • 1/2 cup Olive oil
  • 1/2 cup Red wine vinegar
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tbsp honey
  • Salt and pepper to taste

Method
 

  1. Cook the pasta as directed and rinse under cool water.
  2. When the pasta is cooled, add the chicken, grapes, and chopped spinach
  3. For the dressing. Mix lemon juice, zest, olive oil, red wine vinegar and spices.
  4. Mix the dressing well. Add to the dry ingredients and mix well.
  5. Refrigerate for about a half hour and enjoy.

Notes

Great for a hot, summer evening!
Allergy Friendly: Contains gluten but can be made with gluten free pasta.
 

Easy Linguine With Clam Sauce

When I was a young girl we had a summer house on Cape Cod and my godfather would go clamming and make steamers.  I loved them… I would eat more than most of the adults.  Then I got a little older and turned into a squeamish teenage girl and that was the end of that.  Well this dish made me love clams again.  I was so intimidated to make it, but my husband told me to give it a try. It is so easy to make and everyone is always impressed with how it looks even if they won’t eat it. This one is so good, all my children eat love it!

Set a large pot with salted water to boil for the pasta. Cook the pasta and reserve a cup of the pasta water for later. Heat the oil in a large skillet with a cover. Add the garlic and red pepper flakes and sauté until garlic is translucent. Add the white wine and simmer a few minutes. If you can use a good wine. It always helps to use a good white wine. But if you don’t have it, anything will do. Add the reserved water. Bring to a boil. Add the clams and cover the pan. (I always buy my clams at our local fish monger, Fresh Catch. The employees are great and always help me find quality stuff). Leave the cover on and cook for approximately five minutes. Until the clams have all opened. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them. Add the juice of half of a lemon. Frankly, in my opinion the more lemon the better, so on my plate, I always add more. Take off the heat and add the pasta to the pan and very gently toss. At the last minute, add the parsley, some lemon zest and serve. Garnish with lemon and grated parmesan cheese. This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal.  I have even done this recipe on the grill outside and it works great. This meal is fantastic paired with a great with a Chardonnay and crusty bread. Enjoy!

Live in the sunshine, swim in the sea, drink in the wild air

Ralph Waldo Emerson

Easy Linguine With Clam Sauce

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American, Italian, Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 lb. linguine Regular or Gluten Free (reserve a cup of the pasta water)
  • 2 lbs. clams Washed and scrubbed clean to get ride of the sand that may have been left on.
  • 3 cloves garlic Diced
  • 1 tbsp. olive oil Extra Virgin Olive Oil
  • 1/2 cup White Wine I use a good Chardonnay
  • 2 tbsp. Fresh Parsley Chopped. In a pinch you could use dry but fresh parsley is a game changer here.
  • 1/4 tsp. Red Pepper Flakes
  • 1 Lemon
  • Salt and Pepper To taste.
  • Shredded Parmesan Cheese To taste.

Method
 

  1. Set a large pot with salted water to boil for the pasta.
  2. Cook the pasta and reserve a cup of the pasta water for later.
  3. Heat the oil in a large skillet with a cover.
  4. Add the garlic and red pepper flakes and sauté until garlic is translucent.
  5. Add the white wine and simmer a few minutes.
  6. Add the reserved water. Bring to a boil
  7. Add the clams and cover the pan.
  8. Leave the cover on and cook for approximately five minutes. Until the clams have all opened.
  9. If you need a few more minutes, take it. If after that there are any clams that have not opened, discard them.
  10. Add the juice of half of a lemon.
  11. Take off the heat and add the pasta to the pan and very gently toss.
  12. At the last minute, add the parsley, some lemon zest and serve.
  13. Garnish with lemon and grated parmesan cheese.

Notes

This meal is so easy and I was always so afraid to make it. If you swap out the linguine for a gluten free version it makes a great gluten free meal. 
Goes great with a Chardonnay and crusty bread. Enjoy!
Allergens: Shellfish, Dairy, Gluten (Does work good with gluten free past also)