Go by your local market–they’ll sell you some tomatoes in bulk. Grab a bottle of red wine (a glass, too, for a little for yourself) and spend about an hour making an easy, flavorful sauce that requires little effort and enough to store in the freezer.

Fresh Tomato Pasta Sauce

You’ll need:

3 to 4 tablespoons extra-virgin olive oil
2 medium onions
4 to 5 cloves garlic, crushed
4 kilograms tomatoes, peeled and chopped
1 to 2 teaspoons salt (to taste)
1 cup good dry red wine
1 heaping tablespoon sugar
1/4 cup tomato paste
1/4 cup each, chopped: fresh basil, fresh parsley, fresh oregano
Fresh ground pepper to taste
3 bay leaves

And then:

Heat the oil in a large Dutch oven or saucepan. Cook the onion and garlic, stirring often, until the onion has softened. Add the tomatoes, salt, and wine, then simmer, uncovered for about 15 minutes. The tomatoes should be soft.

Add the rest of the ingredients, and continue to simmer uncovered for about 10 minutes. Remove the bay leaves.

Wait until it has cooled, then divide into storage containers and freeze.

Image courtesy of ivillage.com

Enter the homemade ice cream sandwich, a quintessential recipe to have on hand for times like these. Whether you make your own cookies and use storebought ice cream, or do the whole thing from scratch–it’s worth it.

The Cookies

First start with a good cookie recipe. One that is a little soft, a little chewy, and really darn big.

Chocolate Chip Cookies

1 cup butter

1 1/4 cups brown sugar

1 egg

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/4 teaspoon salt

2 cups chocolate chips

1 cup pecans

Line two baking sheets with parchment paper.

Beat butter and brown sugar in a large bowl until fluffy. Add egg and vanilla.

In a medium bowl, whisk together flour, baking soda and salt. Add to the butter mixture and stir until blended, then add chocolate chips and pecans.

Drop batter 2 inches apart onto prepared pans and bake at 350F for 15 minutes, until golden. Let cool three minutes on plan, then remove onto a wire rack to cool completely.

Ginger Cookies

2 cups flour

1 tablespoons ground ginger

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1/4 teaspoon ground cloves

3/4 cup butter, softened

1 cup sugar, plus more for rolling

1 egg

1/4 cup molasses

1/2 teaspoon maple extract (optional)

Whisk flour, spices, baking soda and salt in a medium mixing bowl.

Cream the butter and sugar in a large mixing bowl until light and fluffy. Add egg and molasses, and maple extract if using, and beat until smooth.

Add the flour to the butter mixture, mixing until smooth.

Use your hands to roll the dough into walnut-sized balls. Roll in extra sugar and place on the baking sheet 2 inches apart. Bake at 325F for 9 to 12 minutes until tops are crackly and sides are firm.

Let cool for 3 minutes on pan, then remove to a wire rack to cool completely.

Peanut Butter Cookies

1 cup butter, melted and cooled

1 cup sugar

1 cup brown sugar

2 eggs

2 teaspoons vanilla extract

1 cup peanut butter (crunchy is better!)

2 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

1 cup peanuts, coarsely chopped

Whisk together butter, sugar and brown sugar until smooth. Add eggs and vanilla, mixing well, then stir in peanut butter until well combined.

In a medium mixing bowl, whisk together flour, baking powder and salt. Add it to the butter mixture and then stir in the peanuts, until all ingredients are smooth.

Scoop dough and form into balls. Place on parchment paper lined baking sheets about 2 inches apart then flatten.

Bake in a 375F oven for 12 to 15 minutes, until just starting to turn golden at the edges. Let cool on a wire rack.

The Ice Cream

Next, the ice cream. Try something a little different than traditional vanilla.

Brown Sugar and Vanilla Ice Cream

4 egg yolks

1 cup brown sugar

1 cup heavy cream

3 cups half-and-half

1 tablespoon vanilla extract

Whisk egg yolks and sugar until thick, in a heavy saucepan.

Place cream and half-and-half in another saucepan, bringing just to a boil over medium heat. Gradually whisk the hot cream into the egg mixture in a thin stream until well combined. Turn the egg mixture to low heat and stir constantly, until the custard is thick, about 6 minutes. It should coat the back of a spoon. Do not boil.

Pour the mixture into a bowl, and add the vanilla extract. Let it come to room temperature, then cover and refrigerate over night. The next day, freeze it according to your ice cream maker’s directions.

Strawberry Ice Cream

1 cup whole milk
1 cup whipping cream
2 cups half-and-half
3/4 cup sugar
1 1/2 teaspoons vanilla extract
2  cups strawberry puree (whizz about 2 cups diced strawberries in the food processor until smooth)

Whisk together all ingredients. Freeze it according to your ice cream maker’s directions.

Peanut Butter Ice Cream

1 (18oz) jar peanut butter

2 cups heavy cream

2 cups half-and-half

1 14oz can condensed milk

1 cup sugar

1 tablespoon vanilla extract

Place all ingredients in a saucepan. Heat on low and stir until smooth. Remove from burner, let cool, and place in the refrigerator over night. The next day, freeze it according to your ice cream maker’s directions.

The Assembly

Spread bottoms of half of the cookies with a scoop or two of ice cream, depending on how large the cookies are. Top with another cooke, gently squeezing until the ice cream has spread to the edge.

Roll the edges of the ice cream in crushed nuts, chocolate chips or sprinkles. Wrap individually in plastic wrap, then cover each in foil.  Freeze in airtight container until firm, at least 4 hours.

Check out this variation for Pumpkin Ice Cream Sandwiches (with the classic chocolate cookie) at the Joy of Baking, too.

Go for front loaders
This newer style of front-loading washing machines cause less wear and wash more effectively than their top-loading friends of the past. They also use less water, and those that have the Energy Star logo tend to use 18 to 25 gallons per load, compared to 40+ that the top loading variety consumes.

Go for the cold

Regardless of your washing machine, one of the best methods you can take is using cold water. About 90% of energy used for washing clothes is based on heating the water. According to the Switch To Cold website, you can save up to $100 a year by switching to cold water washing.

Forgo the Fabric Softener

Chemicals and toxins found in dryer sheets and fabric softeners are a poor choice for your skin, health and the environment. Try this technique instead: use 1/2 cup of white vinegar in the rinse cycle, which naturally balances the soap’s pH, leaving clothes soft and residue-free.

Hang it

Perhaps the most obvious of them all, skipping the dryer can drastically reduce your energy use, but sometimes, putting jeans up to dry results in stiff, immobile denims. The solution? Toss the jeans in the dryer for about five minutes, then hang for the rest of the time – it’s enough to take out the wrinkles and keep them soft, but also cost-effective and mother nature friendly.

The answer? Something quick and easy, so you can spend time with your family and friends and not worry about fretting in the kitchen… No real recipe required.

Quick Thai Coleslaw

Stir together 1 pound of coleslaw mix with chopped cucumber, red bell pepper, a few green onions, a handful of Thai basil leaves and some toasted sesame seeds. Whisk together crushed red pepper flakes, a clove or two of minced garlic, 1/4 cup of rice vinegar, a pinch of sugar, a tablespoon of sesame oil and a little canola oil. Toss dressing with ingredients and chill for at least 30 minutes.

Balsamic-Glazed Grilled Vegetables

Whisk together 1/2 cup balsamic vinegar with 1/4 cup extra-virgin olive oil.  Add a few chopped sprigs of fresh thyme, zest of a lemon and some salt and pepper.
Brush mixture on portabello mushrooms, zucchini, eggplant, red bell pepper halves and red, halved onions. Grill on medium, brushing frequently and turning when needed.

Garlic Roasted Baby Reds

With all of the salads, try something different for your potatoes. Simply slice baby red potatoes in halves or quarters (depending on their size),and toss with melted butter or extra-virgin olive oil. Mix with a few cloves of minced garlic, sea salt and juice of a lemon. Sprinkle with parmesan cheese and bake at 350F for about 30 minutes until golden brown and tender.

Fresh Broccoli Salad

Chop up a few heads of fresh broccoli, a red onion, some fried bacon, a handful of raisins and almonds. Whisk together a cup of mayo, a few tablespoons of vinegar and sugar or honey to taste. Toss together and chill before serving.

Grilled Corn on the Cob

Mix a few tablespoons of butter with lime zest and lime juice. Add chili powder and salt. With a grill on high heat, slather your cobs in butter mixture, wrap with foil, and cook on the grill turning often. It’ll take about 10 minutes to make them tender.

Super Strawberry Salad with Feta and Pecans

Whisk together a simple dressing of garlic, honey to taste, a teaspoon Dijon, 1/4 cup raspberry vinegar, 2 tablespoons balsamic vinegar, and about 3/4 cup canola oil. Toss with a head of romaine lettuce, loads of fresh strawberries, and a cup each of crumbled feta and toasted pecans.

Mediterranean Fusili Salad with Grilled Asparagus

Makes four servings

1 pound (454g) whole grain or brown rice fusili pasta
1 pound (454g) asparagus, ends trimmed
about 10 sun-dried tomatoes (approximately 40g), covered in warm water
zest of 1 lemon
small handful of fresh basil, chopped
2 tablespoons (30g) chopped fresh chives
1 (200mL) can sliced black olives, drained
2 tablespoons (30g) extra-virgin olive oil
1 tablespoon (15g) tahini
1/8 teaspoon garlic powder
salt and fresh ground pepper to taste

Cook pasta according to package directions in a large pot of boiling salted water.

Meanwhile, heat your grill and cook asparagus for about 5 minutes until tender crisp. When finished, cut into one-inch pieces on the bias.

Drain sun-dried tomatoes, reserving liquid. Chop into pieces.

When pasta is finished cooking, drain well and rinse with cool water. Pat dry, then add to a large serving bowl. Toss with sun-dried tomatoes, lemon zest, basil, chives and black olives. Mix in asparagus.

In a small mixing bowl, stir together olive oil, tahini, and garlic powder. Add reserved sun-dried tomato water, thinning to make a dressing consistency.

Toss dressing with salad, and season with salt and fresh ground pepper to taste.

(c) 2010 Laurie Sadowski

With rich creamy salads, fatty cuts of meat, oodles of toppings and bowls of ice cream, summer BBQ noshing can really add up. Here are our top tips to keeping it heart healthy over the next couple of months.

Summertime means grilling time – time with family and friends and time to enjoy delicious foods.  There are all kinds of tasty foods to grill up, plus those sides, desserts and drinks that round out the meal.  The American Heart Association wants you to keep these important tips in mind to help you grill “fat-sensibly” through the summer season.

For the protein

• Opt for putting fish on the grill instead of rich red meats. Choose omega-3 rich salmon and tuna steaks. Enjoy them with a squeeze of lemon and fresh dill.
• Choose chicken breast over legs and thighs. If you’re in the mood for a burger, try ground turkey instead of beef.
• If you love red meat, go for leaner game meats, such as bison and elk.
• When buying meat, try loin and round cuts, which are leaner than other varieties.
• Try making your own black bean burgers as a great vegan alternative.

For the sides and snacks

• Think in color. Try leafy green salads with olive-oil based dressings.
• Use your favourite nut and seed butters, such as tahini and cashew, for cream-based salad dressings
• Instead of chips, tortillas and pretzels, go for veggie trays with a dip such as hummus. For something salty and snacky, try air-popped popcorn. Add a little extra by tossing it with dried fruit, nuts, seeds and soynuts.
• You can never go wrong with fresh, local fruit trays.
• In fact, when you grill fruits – especially pineapple and peaches – the natural sugars caramelize and enhance the flavour.

For the rest

• Choose low-fat, high taste condiments like mustard over mayo, and go easy on the sugar-laden ketchups and relishes.
• Try salsa as a low-fat, savory topping
• If making cheeseburgers, used aged cheddar or other strong cheeses instead of other varieties – a little goes a long way because they are big on taste
• Buy whole-grain breads and rolls to house your burgers. Or try pita bread or tortillas – both the whole grain variety, too.
• Soda pop can be a calorie killer; buy a bottle of club soda and 100% juice. Use about 1/4 cup of juice and fill the rest with ice and club soda – a perfect, fizzy treat.

Image source

Needless to say, there is a load to see and do. But how do you navigate through everything to, well, see and do?

The folks at ABC news recently put together a great list for NYC newbies. Here are our favourites from their Ten Tips for New York Tourists.

Wander, wander everywhere

With the city so people friendly, none of it is off limits. Most of Manhattan is laid out on a grid system, making it very easy to navigate.

Learn the subway system

Don’t be intimidated by using the tube. The trains run 24 hours, making it easy to get from A to B and beyond. Use HopStop.com for destination help, and definitely opt for the 7-day unlimited ride MetroCard.

Try something new

New York City is a mecca of new cuisines, so definitely think outside what you already have in your own local area. Try some authentic (and cheap) dishes while enjoying the diversity that NYC has to offer.

Go culture rich

Don’t shy from Broadway because of ticket prices.  Instead, try free discount ticket listings at www.theatermania.com and www.playbill.com, or visit a TKTS Discount Booth on the performance day.  If your show’s sold out, check out www.stubhub.com or www.razorgator.com.

And for music, make sure you see all the different genres NYC has to offer, such as indie rock listings at www.ohmyrockness.com, classical music  at www.classicaldomain.com and jazz at www.gothamjazz.com.

Read the full article Ten Tips for New York Tourists from ABC.

Not daunting at all.

With a few key ingredients, an outline of simple space, and a little room in your freezer, you can put together a cake in under an hour – then freeze it until next Sunday.

Lemony Pound Cake with Fresh Berries

A few days before Mother’s Day, go to the local market and pick up some fresh berries. Serve atop the cake with dollop of whipped cream or some vanilla ice cream. To freeze, cover tightly in foil and then in a plastic air-tight container after it cools completely.

1 cup butter, softened
1 1/2 cups sugar
5 eggs
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon salt
2 cups sifted pastry flour
zest of one lemon

Line a 9×5 loaf pan with parchment paper and set aside. Preheat oven to 325F.

Beat butter until light and fluffy. Add sugar, mixing until combined. Beat in eggs one at a time, each mixing for 1 minute.

Add milk, lemon juice and salt, beating until combined. Stir in flour and zest, mixing until just combined.

Chickpea Tagine with Minted Quinoa

(recipe (c)2009 Laurie Sadowski)

A twist on a classic tagine, using fresh fruits instead of dried. The minted quinoa is simple yet delicious, and a perfect companion to this easy dish.

For the tagine:

• 1 Tbsp. (15 ml) canola oil
• 1 large onion, peeled and chopped
• 1 tsp. (5 g) cumin seed
• 1 1/2 tsp. (7 g) ground coriander
• 1 1/2 tsp. (7 g) turmeric
• 1 tsp. (5 g) paprika
• 3/4 tsp. (4 g) ground cinnamon
• 3 cloves garlic, finely chopped
• 1 Tbsp. (15 g) freshly grated ginger
• 2 1/2-inch (6 cm) slices lemon
• 1 medium head cauliflower, florets in medium-sized pieces
• 1/2 cup (125 g) blueberries
• 4 apricots, quartered and stones removed
• 3 medium tomatoes, chopped
• 1 (15oz/425g) can chickpeas
• 1 Tbsp. (15 ml) tomato paste
• salt and fresh ground pepper to taste
• 1/4 cup (60 g) chopped almonds, toasted

For the quinoa:

• 2 cups (500 ml) water
• 1 cup (250 ml) quinoa
• 1 Tbsp. (15 g) chopped fresh mint
• 1 wedge lemon
• salt and fresh ground pepper to taste

In a large saucepan, heat oil over medium heat. Add onions, and sauté until translucent, about five minutes. Add spices, stirring frequently, about one minute, until fragrant. Add a splash of water if it is getting a little dry, then stir in garlic, ginger and lemon mixing well until very aromatic, about another minute.

Reduce heat and add cauliflower then cover, letting cook about eight minutes until softened. Add blueberries, apricots, tomatoes, chickpeas and stir. Cover and cook for about three more minutes.

Remove lid and add tomato paste, stirring until well-blended. Let cook, uncovered until thickened, about five minutes.

Serve tagine with quinoa, and garnish with toasted almonds.

For the quinoa, cook according to package directions. After it is finished, remove lid and fluff with a fork. Squeeze lemon juice and mix in fresh mint, adding salt and fresh ground pepper to taste. Cover, and let stand another five minutes.

Makes six to eight servings.

Speaking of healthy glows, we want it to shine through, and loading on unnatural makeup is the last on our list of beauty to-do’s. Here are the our top four Spring must-haves for helping you look your absolute best.

Sheer Pink Gloss

Sun-kissed skin can be perfectly complemented by sun-kissed lips. Going too pale will make you looked washed out, and a hint of pink is the key to beauty success. Among our favourites? Revlon LipGlide Sheer Color + Shine in Pink Lightning. Glide-on lip colour makes it easy to use, and this product features a colour-tip-pen for easy application. With full colour, shine, and packed with moisturizing vitamins, it does double duty as a lip balm, too.

Neutral Eyeshadows

Opt for shades just a few shades darker than your classic beiges and neutrals. Finish with a hint of shine by using a clear gloss to correspond with your kissed-clear lips. You can also get one with a little built-in shimmer, like L’Oreal Wear Infinite Eyeshadow Palette for Brown Eyes in Summer Dusk or creamy goodness with Revlon Illuminance Creme Shadows in Not Just Nudes.

Get Back to the Bronzer

For awhile, bronzer was the number one must-have in your make-up case. It’s back in business, as we start to step farther and farther away from the tanning beds. Physicians Formula Mineral Wear Bronzer comes in a talc-free solution, perfect for those with sensitivities or allergies. The formula reduces break-outs and works wonders for irritated skin. We also recommend Estee Lauder Bronze Goddess Soft Shimmer Bronzer, with a silky-smooth sun-kissed finish that looks like you spent the morning outside.

Brown mascara

Save your blackest blacks for the nighttime and ease-up during the day with brown mascara instead. Your skin will glow alongside the neutrals that you feature, and the kiss of pink lips will complement with a small splash of colour. Bright colours have seen their day when it comes to mascaras, and brown is leading the way for the perfect daytime look. For those with darker features, opt for a black-brown instead. CoverGirl Marathon is the perfect waterproof solution, but Ecco Bella Brown Mascara is our favourite.