Puttanesca Sauce

 1 cup diced onions

1 Tablespoon minced garlic

1 Tablespoon olive oil

5 1/2 to 6 cups  chopped fresh or undrained canned tomatoes

1/2 teaspoon dried oregano

1/2 teaspoon red pepper flakes

 1 1/2 Tablespoons capers, rinsed and drained

10 large calamata olives, pitted and chopped (about 3 Tablespoons)

2 Tablespoons minced fresh parsley

          Combine the onions, garlic, and onion in a saucepan, cover, and saute for about 10 minutes, until the onions are translucent, stirring occasionally.  While the onions cook, chop the tomatoes--you can chop or crush canned tomatoes right in the can. Add the tomatoes to the saucepan.  Stir in the oregano, red pepper flakes, capers, olives, and parsley. Simmer uncovered until the sauce thickens, about 20 minutes, or a little longer.  Serve over cooked pasta with grated parmesan cheese.

TIM'S NOTES:  I buy the canned tomatoes already diced.  No mess, no fuss.  I think the 26 ounce can is about 3 cups, so you will need 2 cans.  I like to eat this with a hearty pasta like penne, but it would be good with bow ties, or rotini...a bigger pasta.  Also, if you can get whole pitted calamata olives it will save you a lot of time and frustration. The sauce is naturally gluten free, but to be totally gluten free, serve with gluten free pasta.

                                                           Cheese Chowder

1/2 cup coarsely shredded carrot

1/2 cup chopped celery

3/4 cup boiling water

14 cup chopped onion

3 Tablespoons butter

1/4 cup flour

2 cups milk

2 chicken bouillon cubes dissolved in 1 3/4 cups hot water

1 1/2 cups sharp process American Cheese

          In a small saucepan, cook carrots and celery in boiling water until tender.  Do not drain.

           In a larger sauce pan, cook onion in butter until just tender.  Stir in flour.  Gradually add milk.  Stir and cook until thick.  Add broth, cheese and vegetables (with cooking liquid).  Stir over low heat until cheese melts.  Snip parsley atop.  Makes six servings.  

TIM'S NOTES:  This was one of my favorite soups when I was in college.  We used to get it for lunch at the Food Service once in awhile.  Unfortunately, one semester, I had a class over the noon hour and I wasn't able to eat lunch.  However, when I saw Cheese chowder on the menu, I would skip class! This recipe is close in taste to the Cheese Chowder I used to get at the University of Montana.

I do not use American Cheese in this recipe.  I use sharp cheddar. To make it gluten free, I use potato starch to thicken instead of flour. Use whatever kind of milk you want, but it is really good with whole milk (3.5% milkfat).