Our first live video podcast episode, "Cooking With Your Grands," was live on Saturday, Feb. 5 at 12 noon ET. The replay is available on YouTube.

Here are the recipes for the live episode, compliments of our Two Chefs:

EASY MARINARA 

2 - 28 oz. cans Tomato Sauce

¼ cup Extra Virgin Olive Oil

3 tbsp. Onion, minced

Salt & freshly ground Black Pepper, to taste

¼ tsp. dried basil

1/8 tsp. dried oregano

¼ tsp. dried parsley

¼ tsp. Garlic powder

Parmesan rind

Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes. 

Add sauce, spices, parmesan rind and ½ cup water.  

Raise heat, bring to a boil then lower heat and simmer for about 15 minutes.

Taste and adjust seasoning if necessary.

 

RICOTTA GNOCCHI

2 Eggs

1 1/3 cups Instant Potatoes

1 cups Water, hot tap water

3 ½ cups All-Purpose Flour 

Salt

½ lb. Ricotta Cheese

In a mixing bowl combine the potato flakes and hot water and set aside for 3-5-minutes. 

When the potatoes have absorbed the water add in the ricotta cheese and eggs. Next slowly add the flour and a dash of salt until it forms a dough. Cover with plastic wrap and let rest for 15 minutes. 

NOTE: you may not use all the flour.

When dough has rested – on a floured board, roll out into rope shapes then cut into 1-inch pieces. Using two fingers, make an indent on each piece of gnocchi then let rest on the board while you bring a pot of water to a boil. 

When the water is at a rolling boil, add a palmful of salt and stir. Add the gnocchi and gently stir. When the gnocchi rise to the top, cook 1 minute long then remove to a bowl…add sauce and sprinkle with cheese and serve.

Our first live video podcast episode, "Cooking With Your Grands," was live on Saturday, Feb. 5 at 12 noon ET. The <a href="https://youtu.be/6m64nuhjmOg">replay </a>is available on YouTube. Here are the recipes for the live episode, compliments of our Two Chefs:
EASY MARINARA&nbsp;
2 - 28 oz. cans Tomato Sauce
&frac14; cup Extra Virgin Olive Oil
3 tbsp. Onion, minced
Salt &amp; freshly ground Black Pepper, to taste
&frac14; tsp. dried basil
1/8 tsp. dried oregano
&frac14; tsp. dried parsley
&frac14; tsp. Garlic powder
Parmesan rind
Heat oil in a large saucepan over medium heat. Add onion and cook for 3 minutes.&nbsp;
Add sauce, spices, parmesan rind and &frac12; cup water.&nbsp;&nbsp;
Raise heat, bring to a boil then lower heat and simmer for about 15 minutes.
Taste and adjust seasoning if necessary.
&nbsp;
RICOTTA GNOCCHI
2 Eggs
1 1/3 cups Instant Potatoes
1 cups Water, hot tap water
3 &frac12; cups All-Purpose Flour&nbsp;
Salt
&frac12; lb. Ricotta Cheese
In a mixing bowl combine the potato flakes and hot water and set aside for 3-5-minutes.&nbsp;
When the potatoes have absorbed the water add in the ricotta cheese and eggs. Next slowly add the flour and a dash of salt until it forms a dough. Cover with plastic wrap and let rest for 15 minutes.&nbsp;
NOTE: you may not use all the flour.
When dough has rested &ndash; on a floured board, roll out into rope shapes then cut into 1-inch pieces. Using two fingers, make an indent on each piece of gnocchi then let rest on the board while you bring a pot of water to a boil.&nbsp;
When the water is at a rolling boil, add a palmful of salt and stir. Add the gnocchi and gently stir. When the gnocchi rise to the top, cook 1 minute long then remove to a bowl&hellip;add sauce and sprinkle with cheese and serve.

Grandparenting with our whole hearts takes time and intention. This podcast entertains, educates, and enlightens grandparents who want to become the best they can be. Author Emily Morgan hosts an exploration of grandparenting, the relationships within the role, and the ways in which our grandparenting impacts our children--and their children.

The Grand Life: Wholehearted Grandparenting

Join us Feb. 5 (2022) at 12 noon for live kitchen fun!

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