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Sunday, June 19, 2011

My Brother's Favorite Spaghetti

I have been asked to make this for him, package it and send it to him up in Washington state.When I visit, I have 2 lbs of ground beef waiting for me. When I make it, I swear he calls or texts. I think he just senses it.

Spaghetti with Meat Sauce

16 oz. package of spaghetti noodles ( I use Rigati )
1 lb. ground beef (80/20)
1 small onion, chopped
3 cloves garlic, minced
1/2 lb. fresh mushrooms, sliced
salt for pasta water and sauce
1 tsp. dried Italian seasoning
1 tbs. sugar
1 big can of traditional sauce (24 oz.?, 32?)
olive oil

In a large pot of water, add salt, as much as you like, and bring to a boil. Add pasta and cook as directed on the package, making to stir pasta to keep from sticking. In the meantime, in a large skillet, heat about 2 tbs. olive oil over medium heat. Add onions first, saute for 2 or 3 minutes, then add garlic, mushrooms, tsp. and a half of salt and Italian seasoning. Add meat and saute together until no longer pink. It will be nice and juicy, but do not, by any means drain the mixture. This is what makes this sauce so good. FAT. Add sauce and let  simmer together for at least 30 minutes to let all of the flavors combine. Serve hot over noodles.

Now I miss my little brother. I think I will call him. If you read this Randy, I love and miss you very much. Love, Your Favorite Sister. (Shutup Carrie)

Get Stuffed!

I felt the need to stuff things. (giggle)

So, I did. A few things. It was very fulfilling. Get it? Filling. Moving on.

Mexican Stuffed Tomatoes

4 tomatoes, cut in half horizontally
2 chicken breasts, cooked and diced
1/2 tsp. cumin
1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. pepper
1 clove garlic, minced
2 tbs. chopped onion
1 cup diced avocado
1/2 cup breadcrumbs (i use gluten-free of course)
1 egg, beaten
1/2 tsp. chopped serrano 
1 tbs. chopped cilantro
olive oil

Start by scooping out some of the flesh in the halved tomatoes. Set aside what you scoop out. In a medium skillet, cook all ingredients breadcrumbs, egg and cilantro. Let the filling cool down, then mix with the rest of the ingredients. Top with more breadcrumbs and drizzle with olive oil. Set on a foil lined cookie sheet and broil in the oven for about 5-10 minutes or until breadcrumb are browned and heated through. Let cool for a few minutes before you cut. Eat. So hard.

Greek Stuffed Eggplant

1 eggplant, halved legnthwise
1/2 cup marinated artichoke hearts, chopped
1/4 cup onion, chopped
1/4 cup crumbled feta
1/2 cup kalamta olives, chopped
1/4 cup leftover tomato, chopped
1 tsp. oregano
1 tsp. salt
1/2 tsp. pepper
1/4 cup breadcrumbs
1 egg, beaten
olive oil

You know the deal, scoop out insides, leaving about 1/2 an inch of shell. Set insides aside. In a medium bowl, mix all ingredients together until well combined. Spoon into eggplant halves, top with more breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 25-30 minutes.

Awesome Stuffed Red Bell Pepper

4 red bell peppers
1/2 cup eggplant
1 cup crumbled goat cheese
1 cup cooked, diced chicken
1 egg, beaten
1/4 cup breadcrumbs
1/4 cup chopped onion
2 cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
olive oil

Cut off the top of the bell pepper and hollow out. In a medium bow;, mix together rest of ingredients until well combined.. Spoon into peppers, top with more breadcrumbs and drizzle with olive oil. Bake at 350 degrees for 30-40 minutes. 

What are you waiting for? Get stuffed!