Slow cooker veggie pasta sauce

My husband said he couldn’t taste the vegetables – you heard it here. 

I actually came up with this one myself. It’s definitely a recipe you can adjust to your own preferences, or what you have on hand. 

The main things here are the fresh basil, which adds a lot of flavor, and the carrots and red pepper flakes, which add sweetness and spiciness respectively. You can adjust the carrots and red pepper as you wish, depending on how sweet or spicy you like a sauce.

You can also cook longer if you like a thicker sauce, or not so much if liquid-y is your thing – this is fairly thick.

Also, for the canned stuff, I use “no salt added” so I can control how much salt goes into it.


  • 2 (28 oz) cans whole, peeled tomatoes, undrained
  • 1 (6 oz) can tomato paste
  • 4 garlic cloves, minced
  • 2 carrots, minced
  • 2 celery stalks, minced
  • 1/2 white onion, minced
  • 1/2 cup torn fresh basil leaves
  • 2 tsp dried oregano
  • red pepper flakes, to taste
  • salt and black pepper, to taste

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Garlic Parmesan toasted pumpkin seeds

Thanks, Food Network Canada for this one.

I altered the cooking times based on what I read in this month’s Food Network Magazine.

Yes, the US and Canadian Food Networks evidently disagree on pumpkin seed toasting times.


  • 1 to 1 1/2 cups pumpkin seeds
  • cooking oil
  • coarse salt
  • 1 tbsp butter, melted
  • 1/2 tsp garlic powder
  • 1 tbsp grated Parmesan cheese
  • 1/4 tsp black pepper

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Potato soup

Please note: This soup is exactly what the title indicates – it has a very strong potato flavor. Feel free to play with the spices or vegetables if you wish to kick it up a notch.

This recipe comes from The Rookie Cook Cookbook, which I recently wrote about as my top favorite cookbook I own.


  • 3 Russet potatoes, peeled and finely chopped
  • 1/4 cup chopped onion
  • 1 tsp finely chopped celery leaves
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 1 1/2 tsp dried parsley 
  • 2 tsp salt
  • 1/2 tsp black pepper
  • 2 1/2 cups milk
  • 1/2 cup shredded Cheddar cheese

The 6-9-12 on the mason jar of flour is from a friend’s wedding – they gave out mason jars as favors.

Also, I did end up using some chicken broth.

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Bacon, onion, and cheese quiche

I always make my quiches crustless because I’m lazy I prefer them that way.

I made this for dinner the other night, in an I-don’t-want-to-go-shopping-I’m-making-anything-in-the-fridge kind of deal. It’s adapted from here.


  • 4 strips of bacon, cooked and crumbled
  • 1/2 white onion, chopped
  • 5 oz Cheddar cheese
  • 3 oz Parmesan cheese
  • 4 eggs, lightly beaten
  • 1 cup milk
  • 1 1/2 tbsp butter, melted

Please note: The original recipe calls for half and half; I used milk and butter. I’m sure heavy cream, light cream, etc. would also be fine.

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