Coconut Rice — Chrissy Teigen Recipe

Posted on May 22, 2025 | 3 comments

This is my go to rice recipe — sweet and salty delicious recipe. Perfect served alongside a savory BBQ or any meal for that matter. Always a hit at our house. I like Chrissy Teigen’s recipe of all the coconut rice recipes. And don’t skimp on the toasted coconut. This is not diet food — but it’s delicious and worth the few extra calories. Absolutely yummy!

Don’t forget to rinse the rice and let it dry — it takes another 1/2 hour or so and is absolutely worth it. I just rinse it through a mesh colander– run cold water over rice and move rice around a little with your hands and let it dry . Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.

Enjoy and thanks again to Chrissy Teigen for this wonderful recipe.

Ingredients:

1/2 cup unsweetened shredded coconut

1 1/2 cups Jasmine Rice ( rinsed and drained)

1 14 oz. can coconut milk– full fat not light

1 3/4 cups water

1/4 cup sugar

1 1/2 teaspoons kosher salt

Directions:

In a dry pan, toast coconut over medium-low heat, stirring until lightly brown and fragrant. About 4-5 minutes. Watch carefully . Transfer to a plate to cool.

In a medium saucepan, combine all other ingredients including rice, coconut milk, water, sugar and salt.

Bring to a boil over high heat, stirring occasionally. Once it boils reduce heat to a barely simmer until rice is fully cooked and liquid absorbed keep covered. About 20 minutes. I time it for 20 and check on it at 15 minutes. Remove from heat when all liquid is absorbed and fluff with a fork. Then re-cover the saucepan and let it stand for at least 5 minutes before serving. Last night I made an hour ahead and let it sit and it was perfect.

Transfer to a sering bowl and top with toasted coconut.

Enjoy!

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Making Pizza at Home with store bought dough in a sheet pan

Posted on May 19, 2025 | 2 comments

Making pizza at home with store bought dough is one of my favorite things to do. It’s easy once you get the hang of the dough and I found a few tricks along the way which help make it easier. The real trick to the dough is letting it rise and come to room temperature. If you try to work with cold dough out of the fridge it won’t work . You will need a rimmed sheet pan as well. I keep some dough in the freezer and take it out the night before and let it defrost in the fridge and the next day about 4 hours before I am using I place it on the counter ( in the sun even better) and let it rise and come to room temperature. There are many places to buy dough and you’ll have to find the best one by your home. I buy in Whole Foods when I am in Colorado and in NY Trader Joes , Whole Foods and your local pizza place or bakery will probably be happy to sell you a ball of dough. .Dough will need at least 3 – 4 hours to rise outside of the fridge. Nothing will happen to it so just set it out on the counter — I open the bag and let it rise away. My ingredients are simple and if you follow instructions you should be fine. Don’t be discouraged if the first few times it doesn’t come out perfectly — it took me a few times with the dough to really get the hang of it. Give it a try!

This is what I do and these are my instructions:

Ingredients:

1 bag Pizza Dough — for 4 people I make for 2 and we always have extra slices

16 oz. Pizza Sauce — if I have homemade I use that if not I always have a jar of Raos Arrabiata or Marinara on hand

Italian Seasonings — dry app. 2 tsp. you’ll have to eyeball it

flour for stretching dough — this is a must

Olive Oil Spray for spraying baking sheet — I like this better than using olive oil — either one will work on baking sheet

Parmesan Cheese

Shredded Mozzarella — app. 8 oz. more or less

Directions:

Let dough rise. Read notes above. Keeping the store bought dough on a counter for at least 3 hours or more. It will keep rising in the bag so I usually open the bag to give it room to rise. If you’re defrosting it do so overnight in fridge and then take it out the next day. You’ll notice it rising in fridge ( at least it should)

Pre-heat oven to 450 degrees — very important to get oven hot so make sure you’re oven is pre-heated

Spray baking sheet with Olive Oil Cooking Spray or using a brush lightly coat bottom of baking sheet with Olive Oil . I use a 12x 17 rimmed baking sheet . You don’t need a pizza stone.

Stretch the dough. On a clean surface ( counter top ) I put down a light amount of flour (enough for both sides) and you can always add more , the flour will help to expand the dough. Place raw dough on top of flour, coating each side. Begin stretching the dough by pinching the outside in a circular motion to spread it out. I put my fists under the dough to stretch ( you don’t need a rolling pin) You can alternate between pinching the dough with your finger, pressing it out on your work surface, and using your knuckles to pull the dough from underneath in circular motions. Usually a few motions will get the dough stretching. When it’s large enough gently transfer to the prepared sheet pan. I spread it out thin in center and more dough around perimeter ( crust) if there are holes in your dough pinch together dough or fold over the dough in that spot and get rid of them . I spread it out all the way to cover entire baking sheet . Don’t worry about your dough being a perfect shape. All pizza is delicious and beautiful.

Bake the naked pizza dough in the oven at 450 degrees for 7 minutes. During this time prep your toppings. I am sort of a purist so it’s sauce, cheese , and seasoning. Never add the toppings to raw pizza dough.

After par-baking the pizza dough, remove from oven and raise temperature of oven to 500 degrees. ( make sure it gets to 500) I add my sauce — spreading it out on dough, I leave a little room around perimeter ( see photo) , dried Italian seasoning ( if you’re using) parmesan cheese and mozzarella cheese . Obviously if you have other toppings you want to use this is the time to add.

Bake the pizza at 500 for another 10 minutes — all ovens vary so check on it after 7 minutes.

I like my cheese fully melted and a little brown in spots. Let it cool off for a few minutes before slicing .

I use a pizza cutter and get 8 slices .

Let me know how this comes out — tag me on Instagram story — I would love that.

these are some photos from current pizzas and past pizzas–sometimes they come out better looking than other times but they always taste incredible! No such thing as an ugly pizza in my book.

before cooking adding sauce and cheese and spices

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Chicken Shawarma

Posted on May 16, 2025 | Leave a comment

I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine!

I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.

I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.

Thanks to www.pamelasalzman.com

Marinade:

1/4 cup good extra virgin olive oil

1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons

2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon

1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too

Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well

4 minced garlic cloves

2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.

Directions:

prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.

I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.

*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.

Enjoy! I know you will.

I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.

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Salmon with a Mustard Glaze

Posted on May 15, 2025 | 3 comments

Here is another delicious Salmon recipe and so super easy. This is a light easy to make dinner perfect Spring Time Meal.  I made this for dinner last night and it was ready in no time and tasted truly delicious.It is light and easy, it doesn’t get much easier than this. The whole recipe took less than 1/2 hour to prep and cook! Depending on how thick your salmon is it could take no more than 10 minutes to fully cook right in the oven. Very few ingredients and a perfect dinner casual enough for just you and your family and can be bumped up to serve to guests. This is a winner.  Almost any side dish will do alongside this.

Roasted Brussels and roasted potatoes or rice or lentil salad or anything you like as a side dish.

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Enjoy!

Ingredients:

3 Tablespoons Olive Oil

1 heaping Tablespoon Dijon Mustard

1 Tablespoon fresh lemon juice (app. 1 average size lemon)

Kosher Salt and Freshly Ground Black Pepper ( about 1/4 tsp. of each)

4 pieces Salmon fillets ( app. 6 oz. each) with skin on

*sprinkle a little fresh thyme if you’d like!!!

Directions:

Preheat the oven to 425 degrees. Spray a baking dish with cooking spray to facilitate removal of fish not to mention clean-up.

In a small bowl, mix together olive oil, mustard, lemon juice, and 1/4 teaspoon each kosher salt and freshly ground black pepper. I used a mini whisk and it came together beautifully.

Place Salmon, skin side down in a baking dish , and spoon mustard glaze over each piece of fish. Bake until salmon is just cooked through and no longer red, 6 – 10 minutes depending on the thickness of your fillet. I added a sprinkle of some fresh thyme right before I cooked and it added some more delicious flavor, this is totally optional.

*also now that I am an air fryer convert I would use that for this recipe as well. Probably 7-8 minutes as well –check on it after 7 depending on your air fryer and depending on thickness of salmon.

Voila! done and enjoy. 

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Chicken thighs with Hot Honey and Lime

Posted on May 12, 2025 | Leave a comment

I used bone-in skin on but you can easily make this with boneless skinless chicken thighs just watch your timing it may vary. Chicken thighs pack a lot of flavor and this was a perfect weeknight meal using a few pantry staples. This is a spicy chicken recipe and if you don’t like it “hot” and spicy it’s not for you. Original recipe is from. Vallery Lomas on NYT cooking site. I made a few changes to suit myself but basically followed the recipe. I would maybe try olive oil instead of butter next time but this was delicious. I would also double down on the sauce —

You can serve hot out of oven with rice/potatoes a vegetable or Cole Slaw or any salad to compliment this tasty dish.

Ingredients:

3lbs. bone-in skin on chicken thighs

Kosher Salt and Freshly Ground Black Pepper

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

2 Tablespoons unsalted butter melted

2 Tablespoons Hot Sauce — I used Cholula Hot sauce

1 lime for zesting and juicing

2 Tablespoons mild honey or use Hot Honey and omit the Cholula

Directions:

Pre-heat the oven to 450 degrees. I sprayed a baking sheet with Pam cooking spray for easier clean up or you can cover with foil whichever you prefer.

Pat chicken thighs dry and then season all over with spices — Salt , Pepper, Onion Powder and Garlic Powder — fresh garlic will burn here as oven is very hot

Arrange the chicken skin side up then post until browned for 20 minutes.

While the chicken is roasting, combine the melted butter and hot sauce and whisk to combine.

transfer 1/2 of it to a separate bowl and set aside for later. After the chicken has roasted for 20 minutes, brush the chicken all over with the butter mixture. Continue to roast until chicken is golden brown and cooked through, probably 10-15 more minutes — keep an eye on it after 10 minutes. Remove the chicken from the oven when done.

Zest the lime, then cut in 1/2. Add the honey and zest to the remaining butter-hot sauce mixture and whisk to combine, then brush over the hot chicken thighs and squeeze the lime over the chicken.

Serve immediately.

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Blueberry Banana Bundt Cake

Posted on May 10, 2025 | 1 comment

I had rotten bananas and I had some blueberries and I had all the other ingredients for this delicious bundt cake in the house. It took about 20 minutes to prep and another 50 minutes in the oven and it’s going into the freezer for another time and place. This cake freezes so well and the bananas were going in the garbage so there you have it –snacking cake for another time. You can freeze this cake for up to 3 months, but make sure you wrap it up carefully and mark the date you freeze it on the bag.

Enjoy!

This would make a lovely addition to a Mother’s Day luncheon or dinner.

  • when I freeze I usually cut up into sections rather than freeze the whole cake –it’s easier to freeze and takes up less space in the freezer and if I just want a small piece it works out best!

Ingredients:

1 1/4 cups flour

1 teaspoon baking soda

1 teaspoon fine salt (table salt)

1/2 cup butter unsalted and softened

3/4 cup sugar

3 large eggs — room temperature

1 teaspoon vanilla extract

4 bananas mashed– very ripe black bananas

1 cup blueberries — rinsed and dried

Directions:

Preheat oven to 350 degrees. I spray a Bundt Pan with Bakers Aid Spray– you can use other sprays but I prefer this one for baking

In a large bowl combine the flour, baking soda and salt with a wire whisk. Set it aside

Cream Butter and Sugar in an Electric Mixer. Add eggs one at a time and the vanilla. Beat until well combined

Add the flour Mixture to the bowl and Combine until just mixed. Fold in the Blueberries and Bananas with a spatula

Pour the batter into the sprayed Bundt Pan

Bake for 50 minutes. Check with a cake tester or toothpick till it comes out clean.

Enjoy!!

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Shaved Brussels Salad

Posted on May 7, 2025 | 1 comment

This is one of my most favorite salads. 7 Ingredients and you got this delicious shaved Brussel sprout salad. Perfect for a Holiday Meal and delish for Mother’s Day lunch or dinner salad with an added 8th ingredient as Protein. Perfect salad for Thanksgiving you can prep hours in advance because the hearty sprouts will hold up well even if you dress them. Perfect for Holidays. You can put your own spin on it — I used cherries this time out but I think yellow raisins are perfect as well. I actually used finely diced walnuts because no pinolli nuts and wanted to eat it NOW! Even though so few ingredients this salad hits all the flavors and is very delicious and Joel loved it and took seconds!

Enjoy!

*this should serve 4-6 as a side salad

Ingredients:

4 Cups shaved Brussels sprouts — I bought a bag of shaved Brussels from Trader Joes but you can find this almost everywhere or shave yourself in food processor ( just easier to short cut this step)

1/4 cup EVOO

1/4 cup fresh Lemon Juice (probably one regular sized Lemon)

1/3 cup dried cherries, golden raisins, dark raisins, etc. Use what you have in the house it’s all good!

1/2 cup pine nuts, toasted — I would also use finely diced walnuts which worked out perfectly– these also come in a bag ready to use

1/2 cup pecorino cheese, if you don’t like cheese you can omit it’s optional but in our house a necessary ingredient — crumbled feta would also be a good alternative

1/3 cup chopped fresh chives — a must for flavor

Kosher Salt and Freshly Ground Black Pepper

Directions:

Place Shaved Brussels sprouts in a large bowl ( large enough to mix) and toss with the olive oil and lemon juice, pine nuts, dried fruit, pecorino cheese, chives and a few pinches of kosher salt ( taste for flavor)

I let the salad sit at room temp for at least 15 minutes, then mix well , taste and adjust the seasonings. If tastes dry to you add a little drizzle of olive oil — I didn’t

Enjoy! and Your Welcome

*and obviously if you’d like add a protein to make this a perfect lunch or dinner salad

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Banana Cake with Cream Cheese Frosting (very easy)

Posted on May 6, 2025 | 1 comment

I love Banana Cake and since I always seem to have rotting bananas in the house it’s the perfect thing to make. I have tried so many recipes over the years and have posted mostly loaf style banana breads. I decided to make this one a sheet cake in a 9×13 Pyrex and I also decided to frost it with a delicious cream cheese frosting! I think this is a super easy cake to bake, perfect for beginner bakers. The orange zest gives it a distinct flavoring, it met with raves in my house tonite. Making it in the sheet cake style takes out the room for error. A 9 inch round cake would be perfect as well and you can frost just the top or sides and top. Just follow the same directions. I baked cake in the afternoon and frosted it that night for the next day. I kept it in fridge overnight, and took it out of fridge for a few hours so frosting and cake would be at room temperature. Give this one a go!

*would also make great cupcakes

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Ingredients:

3 very ripe bananas , mashed

1/2 cup light brown sugar, lightly packed

1/2 cup vegetable oil

3/4 cup sugar

2 extra-large eggs, at room temperature

1/2 cup sour cream

1 teaspoon pure vanilla extract

Grated Zest of 1 orange (don’t leave this out, it really adds distinct flavoring)

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup chopped walnuts ( optional) I didn’t use this time but nice to decorate the top with a few walnut halves as well. Totally optional. You can sprinkle chopped walnuts on the top of cake as well. I didn’t,  I left it simple and clean .

Cream Cheese Frosting:

8 ounces cream cheese, at room temperature

6 tablespoons ( 3/4 stick) unsalted butter, at room temperature

1 teaspoon vanilla extract

2 1/2 cups sifted confectioners sugar

Directions:

Preheat the oven to 350 degrees. Spray a 9x 13 Pyrex pan.

In the bowl of an electric mixer fitted with the paddle attachment, mix the mashed bananas, sugar, and brown sugar on low-speed until combined, scrape down the sides of the bowl. With the mixer on low, add the oil, eggs ( one at a time) sour cream , vanilla and orange zest. Mix until smooth.

In a separate bowl, sift together the dry ingredients. Flour, baking soda and salt. With the mixer on low, add the dry ingredients and mix until just combined. Pour the batter into the prepared pan and bake for 40 – 50 minutes. I baked for about 40 minutes, toothpick or cake tester should come out clean from the center of cake. I would watch cake the last 10 minutes or so for doneness.

To make the frosting. Mix the cream cheese , butter and vanilla in the bowl of an electric mixer with the paddle attachment on low-speed until just combined. Do not whip. Add the confectioners sugar and mix until smooth. Spread the frosting thickly on the top of the cake. Cake must be completely cool before frosting. Frosting is super delish! and I just put a few walnut halves or sprinkle chopped nuts over cake, if no nut allergies present.

*this cake also bakes up beautifully in 9 inch round cake pan. It will look a little fancier on the cake plate this way. For today I just did a good old fashioned sheet cake. ( no room for error) or delicious cupcakes!

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Sheet Pan Chicken Fajitas- Happy Cinco de Mayo!

Posted on May 3, 2025 | 1 comment

IMG_7067IMG_7069More of my favorite way to cook with Chicken Fajitas made on the Sheet Pan . I made this the other night and it is the easiest and most delicious meal. I am always experimenting with making Chicken Fajitas in new ways and trying to keep the oil down. If you use too little oil they come out tasting dry and that’s no good so use the 3-4 tablespoons of olive oil that I suggest.  This is what I did and I served with small soft tortillas and you can provide any fixings you like. I also served over rice in a bowl which is how I like to eat my fajitas. Obviously what you do with them is totally up to you! A little sour cream and guacamole never hurt anyone either. And buy some tortillas and you have perfection on a plate.

And if you’re ready to fire up the outside grill check out my recipe for chicken fajitas on the grill!

*it is important that all veggies be cut up into fairly uniform sizes this will help cooking process and timing

Enjoy!

Happy Cinco de Mayo !

Ingredients:

1 1/2 lbs. of chicken breast tenders– or just cut some chicken cutlets into strips

1 yellow bell pepper –sliced into 1/4″ slices

1 red bell pepper–sliced into 1/4″ slices

1 orange bell pepper–sliced into 1/4″ slices

1 small red onion–sliced into 1/4″ slices

3-4 Tablespoons of Extra Virgin Oil –now I have tried 2 Tablespoons and it was a little dry so use your own discretion here –depending on how much chicken you’re using and you’ll want a light glaze all over the chicken and veggies

1 teaspoon of kosher salt –this was enough for us but again use your own discretion

several turns of the pepper mill — freshly ground black pepper always works best

2 teaspoons of chili powder

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon of ground cumin

1/2 teaspoon of smoked paprika

Lime for squeezing at the end

*fresh chopped cilantro for garnish and delicious flavor if you like it

*warmed tortillas–if you like

Directions:

Preheat oven to 425 degrees

In a large bowl , combine onion, bell pepper, chicken strips, olive oil, salt and pepper and all the spices. Start with 2 Tbsp. of Olive Oil and add more . I really felt it needed more than 2 Tbsp.

Toss well and combine and allow to sit for a while before cooking. I find that the longer it sits the better it tastes. I prepped and let it sit for an hour or so.

Spray a baking sheet with non stick cooking spray

Spread chicken and onions and everything on baking sheet

Cook at 425 degrees for about 20 minutes, if you’d like to use a meat thermometer here chicken should be 165 degrees. After 20 minutes I turned the oven to broil and cooked for additional 2-4 minutes just letting the veggies get some nice color. Watch it carefully to make sure it doesn’t burn.

I served in bowls over rice with warm mini tortillas and sour cream and guacamole.

*should serve 3-4 nicely with the rice and sides

Enjoy!

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Caprese Baked Chicken– One-Pan

Posted on April 30, 2025 | 3 comments

I made this delicious dinner last night to rave reviews. It was very easy to make with very few ingredients. Cooks in about 1/2 hour. Prep is fairly quick – maybe 15 minutes. I go to a local butcher when I am in the city but if I buy the chicken from Whole Foods or somewhere I pound them myself with a mallet which is a great tool to have on hand. You want chicken breasts to be about 1/2 thick.

Enjoy with spaghetti on the side , a fresh green salad, or zucchini noodles would be great.

*this recipe would probably serve 4 with a pasta and vegetable/salad on the side.

Ingredients:

3 cloves garlic, minced

1 pint grape or cherry tomatoes — your choice, Campari Tomatoes are also delicious when available I used cherry tomatoes

3 Tablespoons Olive Oil

2 Tablespoons balsamic glaze, plus more for serving — this is a must and it’s available in most food stores

1 1/2 Teaspoons kosher salt

4 medium boneless, skinless chicken breasts mine were small but it was just for the two of us so make sure yours are larger if you are cooking for 4 (app. 2 lbs. total)

1/4 teaspoon freshly ground black pepper

4 oz. fresh mozzarella cheese or grated mozzarella — I used grated because that’s what I had in the house

fresh Basil — about a 1/4 of a small bunch

Directions:

Arrange rack in the middle of the oven and heat oven to 425 degrees

Mince 3 garlic cloves

Use cooking spray on a 9×13 inch broiler safe baking dish

wash tomatoes and add to the sprayed baking dish

In a small dish I mixed 3 minced garlic cloves, 3 Tablespoons Olive Oil, 2 Tablespoons balsamic glaze, and app. 1/2 teaspoon kosher salt — stir to combine and pour over the tomatoes and using clean hands mix around on the tomatoes making sure tomatoes get covered

Pound 4 medium boneless, skinless chicken breasts if not already pounded by butcher: Season all over with the remaining 1 teaspoon kosher salt and 1/4 teaspoon black pepper

Add the chicken to the baking dish 1 piece at a time, turning to coat all over with the balsamic mixture. Push the tomatoes to the edge of the baking dish and nestle the chicken in a single layer in the middle ( see photo)

Roast until the chicken is cooked through and registers at least 165 degrees on an instant read meat thermometer inserted into the thickest part about 20 minutes.

If using fresh mozzarella slice thinly, Pick the leaves from the bunch of basil and chop it or thinly slice it as well.

Remove the chicken from the oven and I took a fork and smashed tomatoes which happened very easily to release the juices and then heat the oven to broil . Place the cheese over the chicken and return to the oven and broil for app. 2 minutes. All ovens differ so check on it after 1 minute, mine needed 2.

Drizzle with more balsamic glaze if desired ( recommend) and garnish with fresh basil.

Spoon the tomatoes and sauce over the chicken and over pasta if you’re using. It’s a light sauce but should yield enough for a small amount of pasta.

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