Wednesday, June 2, 2010


So wow...I suck at the blog thing right? It's been an abhorrently long time since I posted anything.  A heartfelt apology goes out to the miniscule readership that I may have left. I'll try not to suck so hard in the future. Wow.

So...just because I haven't been posting, doesn't mean I haven't been cooking. Because not cooking would lead to not eating, and that's just unacceptable.  So anytime I made something blog-worthy I would snap some pixelated photos and upload them onto my laptop in the hopes that the writing bug would bite me hard in the ass and motivate me to return to the blogosphere. Note: I HATE the word blogosphere because it makes me sound like a tool...but I continue to use it because it's funny and douchey...I'm obviously very conflicted.

Well in the interest of returning to the subject at hand...I cooked a bunch, and took a crapload of photos and there are many backed up blogs coming your way.  This being the first, as it was the most inspirational at the time.

So I was sitting in my kitchen watching a boot-legged copy of The Blind Side and I decided it was time to feed.  In the fridge: eggs, milk, a random assortment of veggies, some leftover ends of cheese....sounds like the fixins' for a ragin' omelet.  But how blogworthy is that? I mean omelets are great and all, but I can't write an entire post about one lousy I hate meals that don't include leftovers, and leftover omelet has healthcode violation written all over it.  So with that in mind I searched for some sort of starch to bring everything together. I was out of options when I perfunctorily swung open the freezer door expecting little more than a wash of cold air and frozen peas, and then I saw it...pie crust. Pie is's comforting, can be reheated, is hearty without weighing you down.  Egg pie though? That sounds kind of gross and weird....but quiche...quiche sounds like a fluffy, cheesy, egg-y, french delight that would be the perfect pair for a glass of wine and an illegally downloaded movie.  (My life is very full...I know)

The thing about quiche is that it sounds WAYYYY fancier than it is. It's really just a big omelet with more milk than usual baked in a pie crust in the oven.  It's pretty fool proof actually, and I just kind of threw together whatever and hoped it would turn out.

Now if the thought of pie crust alarms you, well don't get your panties in a wad...I don't think there is anything particularly hard about making pie crust from scratch. I have done it plenty of times with varying results, all of which were delicious, some of which looked a little like a five year old's after school art project. However...I don't always have time for that, and I don't see anything wrong with buying store bought pie crust, especially the kind already pressed into the pan for you. 

So with shortcuts and fancy french snobbery on my side, I made a delicious quiche to go along with Sandra Bullock's award winning portrayal of some obnoxious southern woman obsessed with adopting big black men and making them play football. I enjoyed the movie, but I continued to the enjoy the quiche for the next two days.  So here is...

Let's Pretend We Are French and Have Outrageous Accents and Universal Health Care Two Cheese Broccoli, and Roasted Red Pepper Quiche

Stuff to get French:

1 frozen pie crust
1 tsp olive oil
1 tsp butter
1 cp chopped broccoli
1 small onion diced
1 garlic clove minced
4 large eggs
1 cp whole mil
1/2 cp grated parmesan cheese (tip: grate these in the blender or a food processor...much faster)
1/2 cp grated gruyere cheese
1/4 cp greek style yogurt
2 T chopped fresh parsley (or 1 tsp dried)
1 roasted red pepper chopped
salt and pepper

First preheat your oven to 325 degrees...go

Heat the oil and butter over medium high heat in a large skillet and saute the onion, broccoli, and garlic for about 10 minutes.  Season with salt and pepper

In a bowl, beat the eggs until frothy, add the milk, cheese, yogurt, parsley and a pinch of salt and pepper and stir to combine.

Add the broccoli mixture to the pie shell and spread evenly without packing it down.  Use a measuring cup or ladle to slowly pour the egg mixture over the broccoli mixture giving it time to settle in with the vegetables.  You may have some egg leftover, depending on how deep your pie shell is. Transfer the quiche onto a baking sheet to catch any overflow and sprinkle the roasted red pepper over the top evenly. 

Bake for 50 minutes. Check for doneness by inserting a knife into the middle of quiche. If it comes out clean the quiche is done. If it's still liquidy in the center, put it back in the oven for another ten minutes.  Keep a close eye on it during the last ten minutes or so though, because overcooked quiche sounds about as gross as egg pie.

Sorry for the lack of blogs in the past month...hopefully June will be a better month for the blogosphere. ha.

Wednesday, May 5, 2010

I am day drinking whilst I write this. Happy Mexico kicked France's ass day!

Remember that one time that I had a blog and I totally forgot about it? Yeah. right. this one. right here. Sorry bout that. Anyway, I'm back now, and better than ever...or at least still just ok...I have however, moved into a new kitchen in Brooklyn and couldn't be happier. More counter space + bigger fridge + actual cabinet space to call my own = happy blogging.

So in case anyone hasn't gotten the memo by way of beautiful flowers, or chirping birdies or debilitating pollen allergies here is the official announcement. Spring has SPRUNG!

I'm not the hugest fan of this season. It's beautiful but deadly.  What I can say to its virtue however, is that spring makes for some delicious and really easy eats.  Spring's bounty is especially apparent in the lovely vegetation that begins in spring and proceeds through the summer months.  But what do you do with all of it? I mean I like vegetables, I really do, but I can't just sit around and munch on carrots all day.  If you can, then you are A. not happy and B. skinnier than I am, so screw you. 

A great way to showcase fresh vegetables in a super easy way is a pasta salad. But here's the thing...I don't really like pasta salad. The cold pasta never absorbs enough of the dressing leaving it bland, and if it does it makes the pasta limp, lifeless and mushy.  So if pasta is out, then that leaves us with grains or potatoes to stand in as a filler.  I choose grains, and more specifically I choose brown rice.

1. Because brown rice has a slightly nutty flavor all on its own and that's just tasty.
2. Potatoes are best left for fried preparations with fancy sauce for dipping
3. There are lots of grains that I might use for this (farro, quinoa, couscous) but I happen to have a bunch of boil in the bag brown rice leftover from the parent care package debacle, so that is what I'm using. I'm not a millionaire, if you are then you buy me some exotic grains to cook with...and a car.

So brown rice in hand, I pulled the spring bounty out of my fridge and this delicious salad came together faster than a fat kid to an all you can eat fried chicken buffet.  The marrying ingredient for the starch and the veg is a killer vinaigrette. Now I know we've discussed vinaigrettes before, but this one is a little different. Same basic idea, but the proportions have changed. Normally I would use 1 part acid to 2 parts fat, but when you're making something with a heavy grain in it, and you don't want that grain to end up tasting like cardboard, you need to up the ante on the flavor.  So I cut down on the fat and upped the acid quite a bit for this recipe.  It ends up being about 1 part acid to 1/2 part fat, but it makes for a zingy and tasty little dressing for your salad.

Another thing to keep in mind is that I used the veggies that I had at my easy disposal. You can use literally whatever you want as long as it can be eaten broccoli, carrots, onions, defrosted corn or peas, peppers...all good.  Potatoes, eggplant, or mushrooms (even though I know you CAN eat them raw) probably shouldn't make it into the bowl.  

So here is...

Pasta Salad Can Suck It Brown Rice and Vegetable Salad


2 cups (or one sad bag) of cooked brown rice (it's best if the rice is slightly warm -- it absorbs the dressing better this way)
1 small cucumber seeded and diced (just cut it in half lengthwise and scrape the seeds out with a spoon)
1 small yellow onion diced
1 large tomato seeded and diced (cut it in half and squeeze the seeds and juice out)
1 garlic clove minced
2 medium carrots diced
1 avocado cubed (cut and add your avocado last because if you let it sit out it will get brown and nasty. Once it's in the salad though it should be fine, because the acid in the vinaigrette will stop the browning)
1/3 block of feta cheese cubed (or a 1/4 cp of the crumbled business)
1/4 cp red wine vinegar
1 tsp lemon juice
1 T mustard
1 tsp salt
1/2 tsp pepper
1 T sweet chili sauce (if you don't have this just use a little ketchup and a little honey with some red chili flakes)
1 T soy sauce
2 1/2 T olive oil

Combine the vinegar, lemon juice, mustard, salt, pepper, chili sauce and soy sauce and whisk to combine. Slowly add the olive oil in a steady stream while whisking constantly to combine.  If you don't want to do this, and I don't know why you would, you can just put it all in a rubbermaid container and shake it to within an inch of its life.

Put all of the other ingredients in a rubbermaid container and pour the dressing over it.  It seems like a lot of dressing, but the rice will soak it up.  Toss to combine, making sure not to break up the avocado too much.  Chill for an hour and serve.

It gets better as it sits, is great on its own, and makes a pretty amazing side dish to most meals.  It's also super cheap to make.

So there is my triumphant return to the blogosphere. Oh also it's Cinco De Mayo. So here is a picture of me celebrating.

Comment, Follow, Subscribe, and Cook. See you soon!

Tuesday, April 27, 2010

No name blog. I also didn't proof this one...I'm fussy. Read on.

I'm moving into a new kitchen in seven glorious days.  It's still New York, so it'll still be a skinny kitchen, but not high fashion, runway skinny, more commercial, toothpaste ad skinny. With this impending move, I have vowed not to buy any new groceries and therefore have had to get a little creative with meal making as of late. Today I was craving something hearty but not too heavy.  I had one roast chicken breast left, two stalks of broccoli, a few yellow onions, leftover marinara sauce, and whole wheat pasta. I could have just chucked it all together and had a pretty tasty, albeit a little boring, pasta meal, but that would 1.Not be blog worthy, and 2.There isn't a really a number 2, but the list seems incomplete without it.  Then I thought of a delicious pasta meal that I made with my friend Emily last week. I went to her place, and used her food so it was free, and free always makes food taste better. Also, she provided me with a meal to blog about, so she is appearing on the blog. If you do the same, you can be a skinny kitchen fatty blog celeb too.  So Emily and a bottle of wine had a little argument the night before, and she was craving something hearty and dairy laden in which to drown her hungover and dehydrated sorrows.  This is akin to eating your feelings, but you have to have something fried or chocolate or all you can eat to really fall into that category. I fall into it a lot.

So cream sauces get a bad rap a lot of the time.  I think it has to do with one of three possible reasons.

1. Cream sauces are calorie laden and bad for you therefore they are the devil. 

Wah wah wah! I'm not asking you to eat cream sauce by the cupful every day that ends in 'Y' (which is all of them for any of you who started listing mentally in your head past Tuesday - foolish).  Firstly, I use cream sauce in flavorful applications so that I can use less of it and therefore feel less like I need someone to staple my stomach shut at the end of the day.  Secondly, my cream sauce isn't really cream based (unless I'm feeling particularly jaunty, or there is a really good reason for full fat dairy -- like a breakup, or a bat mitzfah).  My "cream" sauce is really a "milk" sauce cleverly disguised and taking advantage of young women from here to somewhere in central Virginia. 

2. Cream sauces are complicated and you don't have time to make them because you have a busy life with lots of great friends and an important job and a beautiful significant other to make sweet sweet gorilla love to.

Well lucky for you, I am bereft and indifferent to the desires of the human heart in tandem with being unemployed, so I can tell you with certainty that making my "cream" sauce is not so hard, or time consuming.  It can make you feel even more accomplished than you obviously already are, and will totally earn you brownie points with the bedfellow of your choice - man, woman or primate.

3. You are lactose intolerant...

So am I, deal with it.

*Note: In the spirit of full frontal discretion, I have to say that this cream sauce I speak of is mostly referrred to as a bechamel sauce.  Bechamel is a thick and creamy sauce which is usually milk based, and amongst the culinary set, is considered one of the five mother sauces, from which all other sauces are derived.  

So back to the recipe at hand. I had some good ingredients, but I wanted something a little more indulgent.  So I did what any broke actress would do. I used the delusional and artistic part of my brain, which I have been honing for the past eight years, to convince myself that I could elevate these simple ingredients into something fancier and more unctuous than just a bowl of pasta....and you know what? It worked out pretty well.

So here are the fruits of my labor.

If It Was An Acceptable Practice To Bathe In Cream Sauce...Well You Can Just Use Your Imagination Rotini With Roast Chicken and Carmelized Onions in a Creamy Pink Sauce.

The Goods:

4 T Olive Oil
3 medium yellow onions sliced thin (1/8 inch)
1 tsp sugar
2 cps cooked chicken cut into bite sized pieces
2 stalks broccoli chopped small (1/2 inch)
2 T flour
1 cp milk (Any kind is fine. I used skim. Don't use chocolate)
1 1/2 cps marinara sauce
Juice of half a lemon
1/2 lb dried rotini (you can use a different kind of pasta, just make sure it's small shape and not a long noodle)
1/2 cp grated parmesan cheese
Salt and Pepper

First...Put a large pot of water on to boil on a back burner (I'm not talking about a small pot. I mean a big mama pot...think the kind with two handles on each side, not something you make rice in)

Then put a large saute pan over medium low heat.  Add 1 T of oil and then the onions.  Season with salt and pepper and add the sugar.  Stir well to combine and keep stirring every 3 or 4 minutes for a total of about 35 minutes.  The onions will shrink in size drastically and become brown, sweet and delicious. (Innuendos everywhere I know). When the onions are done remove them to a plate and set aside.

In the same saute pan heat another tablespoon of oil over medium high heat and add the broccoli. Salt and pepper and saute for about 10 minutes or until they start to brown a little on the edges, but still remain crisp.  Remove to the plate with the onions.

Add the pasta to the boiling water, making sure to liberally salt the water just before adding the pasta and stir to keep the pasta from sticking for at the first 30 seconds.

Turn the heat on your saute pan down to medium and add the remaining two tablespoons of oil.  Then add the flour and whisk to combine. It will form a paste (just like when we made gravy...mmm gravy).  Just keep stirring the paste (which is called a roux btw) making sure the oil and flour are fully integrated for about 4 minutes.

Add the milk to the roux and whisk to combine thoroughly making sure to whisk out any lumps.  When the mixture comes to a boil it will begin to thicken (you basically want it to coat the back of a spoon without dribbling off).  Salt and pepper to taste, but be light with the seasoning, there are still a lot of ingredients to come.

Add the marinara sauce, broccoli, chicken and onions and stir to combine. Check for seasoning and make any additional adjustments now, remembering that the cheese will add some more salt to the dish, so don't overdo it now. 

When the pasta is done reserve 1/2 cp of the cooking liquid and drain the rest.  Toss the pasta in with the sauce and add the reserved pasta water and lemon juice

Simmer for 5 minutes, sprinkle with the cheese and serve.

Now you have the fanciest hangover food on the block! Time to draw some pictures.

Please subscribe by adding your email address to the little box in the upper right corner. Tell a friend, but not a friend who doesn't eat or read. Only tell your eating, reading friends, or anyone who has a ton of other friends who eat and read and also have a big mouth.  Also if you have any food related questions feel free to send them to and I'll happily answer them, and possibly draw you a little picture all your own.

See ya soon!

Thursday, April 22, 2010

The patriotic blog...aka Two and a Half Men is a waste of programming space...aka Don't do drugs

The other day I indulged in just about everything.  It was pretty great, but now I'm definitely feeling it. So I decided it would be a good idea to eat something nutritious for a change. Many of my friends are suffering from that spring to summer transition head cold/sinus infection due to allergies, so it seems like a little home remedy might be in order. I would totally recommend Percocet in this situation, but I'm broke and sadly have no chronic injuries to maintain a crippling addiction to pain killers*. So soup it is.

I mean soup cures everything right? cold, cough, crippling addiction to pain killers? and it's tasty!
So I had some leftover roast chicken, because when do I not, but other than that, the soup pantry was lookin' leaner than Mary-Kate, and I needed sustenance.  So I went to the store and picked up some simple soup ingredients.  I love making soup. It's generally pretty cheap, you always have leftovers, and people like soup. Who doesn't like soup? Stupid people, that's who.

Yes, I will admit that some soup recipes (especially those that reckon back to your grandma's soup pot) are generally a little time consuming, and often involve making a lot of things from scratch. Maybe that's why people don't make a lot of soup at home.  Maybe we should remember that we're Americans and we can make anything, or anyone for that matter, work for us and soup shall not be the exception to this rule. So be patriotic and make soup? sure.

On occasion, I have totally turned soup making into a day long process with some damn good results, but....I don't normally have all day to putter around like a geisha and make soup, so normally my soup takes about 45 minutes top to bottom.  It's really pretty easy to get something tasty in that amount of time, if you start with good, fresh ingredients.  You just have to remember that the flavors you pick for a 45 minute soup should be bold and flavorful all on their own.  This is because you are making a sacrifice by not letting your soup simmer away for the entire afternoon. There is something to be said for the flavors that develop with long, slow cooking. But if you don't have the time, put something in the pot that doesn't need to sit and develop to be tasty and interesting.

Making soup could not be done without some sort of broth. I am not OK with the bouillon cube (pretty much just sodium and questionable freeze dried business). I also don't always have time to make my own stock from scratch (it's not hard, it's just another step that I'm not always willing to take when I want soup in my belly NOW). But one thing I will always turn to are those stocks that come in cardboard boxes.  They're actually pretty good, and I always have at least two boxes on hand.  Of course that's so I can make soup any time I want, because soup is good food, but boxed stock is totally a multi-tasker.  I use it instead of water when I make rice, or add it to sauces or vinaigrettes for a boost of flavor, or use it in my sausage gravy for a good old hangover brunch meal. It also comes in a variety of flavors which is nice for the home cook. I usually stick to chicken because it's just easier and goes with everything, but I normally try to pick up the lower sodium variety if I can, because I'd like to control how much salt goes into my food because I am a control freak.

So if you're feeling down and out, or sick and tired, or bored and hungry and you've got 45 minutes, you can totally turn your whole day around, with soup...not painkillers. don't do drugs.

It Won't Change Your Life Because For That You Will Need The Help Of A Licensed Therapist, But You Can Still Make Soup In About 45 Minutes Chicken and Kale Soup with Ginger and Lemon.

1 T Olive oil
1 medium yellow onion roughly chopped
1 large carrot roughly chopped
2 cloves of garlic minced
2 T fresh ginger minced
1 small bunch of parsley roughly chopped (about 3 T worth)
1/2 small bunch of kale (about 4 stalks), washed and roughly chopped
1 tsp salt free seasoning blend of your choice
1 16 oz box of low sodium chicken stock
Zest and juice of one lemon
1 T soy sauce
1 large chicken breast, cooked and shredded into large bite-sized pieces
2 chicken sausages (or any kind of sausage for that matter) cut into bite-sized pieces
salt and pepper

Heat the oil in a soup pot over medium heat
Add the sausage and cook until done, about 5 or 6 minutes. Remove and set aside
To the same pan, Add the onion, carrot, garlic and ginger. Add a little salt and pepper and saute for 5 minutes
Add the seasoning blend, half the parsley and the kale to the pot and saute for another 5 minutes
Salt and pepper again
Add the chicken stock, soy sauce, and lemon juice and bring to a boil.
Reduce heat and simmer on low uncovered for 25 minutes.
Add the chicken and sausage to the pot and simmer for 5 minutes or just until the chicken is heated through.  Check for seasoning and salt and pepper to taste.
Add remaining parsley and lemon zest, stir to combine and serve. 

You can also add pasta to the soup for a heartier meal, but just make sure to cook the pasta separately and then add it to the individual soup bowls, instead of cooking it in the pot with the soup because the pasta will sit there and get soggy and absorb all the broth. 

So eat your feelings, but feel good about doing it, because this is healthy, delicious, cheap and easy. See you soon, and make sure to tell a friend about the blog!

Also feel free to leave comments or questions here, or if you want you can email me at and ask a food question, or you can ask how I got to be so smart and funny, but please don't ask why that crappy show Two and Half Men is always on TBS when I want to watch TV...because I do not know the answer to that.

*I do not have a crippling addiction to pain killers. Sorry for any confusion parents, just jokin'!

Tuesday, April 20, 2010

My favorite part of the blog are the drawings...agreed? Content be damned!

So here is what is going on in my world. Plants are attacking me. Today I can't breathe through my left nostril, yesterday it was the right, tomorrow maybe they'll double team me and I'll walk around all day breathing through my mouth like a creepy guy on the subway.  Either way, it's been hard to function for the past few days unless of course you count the countless hours of Benadryl induced coma.  But I have a duty to at least three people to blog about something delicious/cost cutting/homemade and easy.  The one thing that comes to mind that fits all three of these categories? Marinara sauce. (I think I can hear Meghan cheering all the way from Maryland).  When I was younger, especially in the later years of the highschool, I fostered a growing obsession for good spaghetti marinara at most local Italian eateries. It was just the perfect ratio of delicate pasta, to robust and flavorful sauce. The infuriating thing was that even though it was seemingly so simple -- pasta + sauce = eternal bliss right? -- I couldn't reproduce it simply by pouring the contents of some jar over spaghetti at home. There was just that restaurant magic quality that I just couldn't seem to wrap my head around.

Fast forward to present day. (I imagine there would be a high pitched fast forward sound effect here followed by some ethereal music with a slow fade into my grand triplex apartment in the West Village with me laying on a chaise being waited on hand and foot and...oh no? I live in a shoebox in the village on an air mattress? Oh yeah, moving on...). Present day - I'm older and wiser and definitely prettier because I've discovered bronzer and the lipgloss with the bee venom in it, and on top of that, I've figured out the magic.  It's simple really...restaurants (good restaurants) make everything from scratch, with love, and fat.  I searched high and low for a jarred pasta sauce that would meet my standards and one day I gave up.  If restaurants could do it, so could I. So I did some research and tried some recipes and tweaked them to my liking and ended up with something that I'm proud to say meets all of my red saucing needs.

The great thing about marinara is that you can put it on everything -- meatball subs, pizza, chicken parm, lasagna, penne with vodka sauce, you can even stir some into your chicken soup for an extra boost of flavor.  Yes, you can still buy the stuff in the jar, and no it's not a bad product (I'll get it in a pinch every once in a while too), but you can make twice as much at home for about half the price and that's just good solid math, and if you won't take math tips from an Asian...well that is a dark world you live in my friend. dark.

So I am officially extolling the virtues of home sauce making, but I will say that there are a few tips to ensure success.

1. There aren't very many ingredients, so don't use crappy ones, or you will have a pot full of crappy sauce.
2. Each ingredient adds a distinct flavor to the mix, and if you understand why you're putting something in, then it can help you learn to improvise as you cook and make the sauce your own.  For instance, I put carrot in mine because it adds a little sweetness which combats the acidity of the tomatoes.  I also add sugar for the same reason. I put in soy sauce because it's salty but it also adds body, and I use lemon juice at the end because it helps freshen up all the flavors which can get a little dull as they cook. The main thing is to keep tasting as you go and adjust as necessary.
3. Although this is a simple procedure, try not to do this on a day where you have crazy meetings, ten minutes to shovel some food in your mouth and an insurmountable pile of laundry to attack. It will make it a negative experience, and then you'll never want to do it again, and that would be foolish.
4. Don't feel bound to one way of doing something. You might like your sauce thicker or thinner than mine, or less spicy or more spicy. Making marinara is like teaching a kid how to mix colors, show them that red and blue make purple and then watch them freak out and produce poop brown.  The ease of improvisation comes with time and experimentation, so don't be afraid because if you screw up, you can throw it in the trash and lie about it to all your friends. But I doubt you'll screw up, because this is pretty easy and delicious stuff.

So here is...
Yeah I Could Just Buy It, But I'd Rather Spend The Five Bucks I Saved On Ice Cream Because I Have Solid Priorities Basic Marinara Sauce.

Stuff you need to get saucy (I'm funny, just sayin')

1 T olive oil
1 medium yellow onion chopped fine
1 medium carrot chopped fine
2 cloves garlic minced
3 T fresh parsley chopped
1 tsp dried italian seasoning (this is the easy way out because i'm lazy.  If you want you can do any combination of dried basil, thyme, rosemary or oregano, but be careful with too much of the rosemary because it's strong. You can also use fresh (yay!) but use twice as much)
1/4 tsp chili flake (optional)
1 28 oz can whole tomatoes (you can get the chopped kind if you want, but they're usually pricier and I have my eye on a trip to lego land and a new circle scarf so...)
1/2 cp water (or wine, or chicken broth if you have it, I just had water so that's what I used)
2 tsp soy sauce
2 tsp sugar
2 tsp lemon juice (You can also use red wine vinegar or balsamic vinegar instead)
salt and pepper

Heat the oil in a saucepan over medium low heat
Add the garlic and chili flake and cook for 30 seconds
Add the onion and carrot and continue to cook for 5 minutes (The vegetables should be sizzling, but not browning -- this is called sweating)
Salt and pepper the veggies and add the italian seasoning and half the parsley
Add the tomatoes and break up them up with a spoon
Add the water, soy sauce, sugar and 1 tsp of the lemon juice and salt and pepper to taste.
Bring to a boil and then bring heat to low and simmer uncovered for 30 minutes, stirring occasionally (about every 5 minutes)
Taste to check for seasoning, you might need to add more salt or pepper at this point
Add the remaining parsley and lemon juice, simmer for five more minutes.

At this point you will have a delicious chunky sauce. I like to let it cool down for about 15 minutes and then blend 2/3rds of it and combine it with the unblended portion. You can blend the whole thing if you'd like and then you have tasty pizza sauce.

Marinara is the gravy of Italy, so use it as such. I like mine on sausage and pepper heroes, or heated over leftover chicken and rice, or on several pieces of cheesy garlic bread...cold...out of the 3 am. Don't judge me.

Enjoy and expect another blog very soon. Don't forget to subscribe, tell a friend to subscribe and comment below! 
K bye.