Spicy Artichoke Sauce and Pasta

1 Tablespoon olive oil
6 garlic cloves
1/2 teaspoon crushed red pepper flakes
28oz can plum tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pound linguine or angel hair pasta
6oz jar of artichoke hearts
1/4 cup fresh parsley
grated Parmesan cheese

Heat the oil in a large skillet over medium heat. Add the garlic and pepper. Stir in the tomatoes, basil, oregano, and salt. Bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring often. Add the artichokes to the sauce, stir in the parsley, simmer for 5 minutes. Toss with cooked pasta.

Vegetable Beef Stew

1.5-2 lbs. beef stew meat, cut into chunks
1 Tablespoon vegetable oil
4 potatoes, peeled and chopped into chunks
2 cans petite diced tomatoes
1 large onion, diced
1 bag frozen veggies for soup
3 bay leaves, salt and pepper

Hat oil in large soup pan and stir fry beef for 3-5 minutes until browned. Add potatoes, tomatoes, onion, and enough water to fill pan half full, vegetables, bay leaves, salt and pepper to taste. Bring to a boil. Reduce heat and let simmer for at least 2 hours. Remove bay leaves before serving.