Spaghetti with Meat Sauce

Spaghetti with Meat Sauce, originally uploaded by Sweet Sugarplums.

Spaghetti sauce is one of those dishes that is closely connected to memories of mom and family. I didn't inherit a spaghetti sauce recipe from Mom. I remember it being bland and rather watery. But, it was familiar and tasted good at the time.

I tried a couple of recipes after leaving home, but wasn't cooking too much until I met Bob. My second general cookbook I bought as an adult is the New McCall's Cookbook, published in the 70's. I adapted the lasagne meat sauce as my basic meat sauce after trying 3-4 different recipes. I always come back to it.

Now the girls are on their own and Linz makes this as her "mom's spaghetti sauce". That makes me feel really great.

I usually serve this on angel hair pasta. I've been cooking with Barilla Plus, a multi-grain pasta with 7 grams of fiber in a 100-gram serving. It has a mild, nutty taste that's not overpowering. They only have the basic shapes, but it's an easy way to get fiber into our diet.

SPAGHETTI WITH MEAT SAUCE
Makes 12 cups

2 onions, chopped
2 cloves garlic, crushed
1 pound ground beef, 95% lean
1 pound ground turkey
2 28 oz. cans tomato puree, or Italian tomatoes, crushed and undrained
2 12 ounce cans tomato paste
1/4 cup parsley, chopped
1 tablespoon dried basil
1 tablespoon oregano
2 tablespoons sugar
1 teaspoon fennel seeds
1/2 teaspoon pepper

Heat large stock pot over medium-high heat. Brown meats, breaking up with a spoon. When almost cooked, add onions, then garlic. Continue cooking until onions are softened. Pour off grease. If desired, remove meat mixture with slotted spoon and drain on paper toweling set over newspapers.

Return meat to pan. Add tomatoes. You can use whole canned tomatoes, just break them up with your hands as you add them to the pot.

Add remaining ingredients. Simmer for 1 1/2 hours, stirring occasionally. Makes 12 cups.

Per Serving: 270 Calories; 5g Fat (19.4% calories from fat); 15g Protein; 28g Carbohydrate; 6g Dietary Fiber; 40mg Cholesterol; 1024mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 4 1/2 Vegetable; 0 Fat; 0 Other Carbohydrates.

Helen's Nut Snowballs

Helen's Nut Snowballs, originally uploaded by Sweet Sugarplums.

Stephanie from Joy of Baking.com writes, "These melt-in-your mouth, shortbread-like cookies go by many names; a Russian Tea Cake, a Mexican Wedding Cake, an Italian Butter Nut, a Southern Pecan Butterball, a Snowdrop, a Viennese Sugar Ball and a Snowball. They are very popular, not only during the Christmas season, but also at weddings, christenings, and other festive occasions. Looking at these cookies you may think they were Melting Moments, but the two differ in that Mexican Wedding Cakes contain ground nuts (ground pecans, hazelnuts, almonds, or walnuts). The secret to making these cookies taste their best is to use a high quality butter and pure vanilla extract."

These make an appearance every year on the cookie platter. Helen is a good friend who gave me several of her cookie recipes - each is simple to make and always so good.

HELEN'S NUT SNOWBALLS
Makes 48 cookies

2 cups butter, softened (1 pound)
1/2 cup powdered sugar
2 teaspoons vanilla extract
1/4 teaspoon almond extract
4 cups all-purpose flour
2 cups pecans, oil-roasted, finely chopped

Cream the butter. Beat in the powdered sugar until light and fluffy.

Add flavorings and mix well.

Stir in flour and nuts and mix well.

Form dough into small balls. Arrange on ungreased baking sheet.

Bake for 15-20 minutes. While cookies are still warm, roll in powdered sugar.

Per Serving: 142 Calories; 11g Fat (68.4% calories from fat); 1g Protein; 10g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 0 Other Carbohydrates.

Maze Gohan

Maze Gohan, originally uploaded by Sweet Sugarplums.

My dad's aunt would make enormous vats of this rice for family gatherings. He came from huge family, 10 kids here in America (and 2 that stayed behind in Japan when the family emigrated). There'd be 50 of us in the house on the holidays. This rice was always part of the meal. I've never had rice like this before or since and have been trying to figure out the secret. It was basically pork fried rice but it was sweet. I think carrot and sugar may be what make the difference. I recently heard from my cousin Paul that Auntie would also use a lot of bacon grease (ah-ha!) - of course, what wouldn't taste great with bacon grease!

I use various combinations of meats when I make fried rice. My favorite is chicken, ham, and shrimp. This time, I used leftover pork roast, soy chicken strips, and Chinese lop chong sausage. I didn't have greens (spinach or bok choy). After I took the picture, I realized I had forgotten the peas. I like them more for the color than anything else, but there was definitely something missing without them. It's important to use cold rice so the grains stay separate and firm.

MAZE GOHAN

3 stalks celery, minced
1 onion, slivered
1 carrot, slivered
mushrooms, sliced, optional
2 cups spinach, coarsely chopped
3 eggs
1/4 cup peas
4 cups cooked white rice

1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 tablespoon sherry
green onions, chopped

Heat a tablespoon of oil in a wok over highest heat. Stir-fry the carrot, onion, and celery until tender. Add some sherry if needed, to allow vegetables to steam and reduce browning. Add mushrooms and cook until soft and the liquid has evaporated. Add spinach and cook until wilted down. Remove from pan to large serving bowl or platter.

Add another tablespoon of oil to wok. Add rice and cook until warmed and lightly browned. Remove to bowl with the vegetables.

Heat another tablespoon of oil. Add eggs and cook until set into a 1/2-inch pancake. Remove from pan and chop into 1/2-inch cubes.

Combine sauce ingredients and heat in the wok. Return all ingredients to the wok and stir gently. Season to taste with more sugar, sesame oil, and bean sprouts if desired. Add green onions at the end so they keep their bright color and shape.

Hamburger and Beans

Hamburger and Beans, originally uploaded by Sweet Sugarplums.

Soon after Bob and I started dating, he told me about a great dish his mom would often make. When he described it, I was a bit skeptical, and the feeling increased after I made it. It reminded me of ....... dog food (shhhhh....). Anyway, looks aside, it is now a favorite in our household, too. It's easy to throw together and has only 3 ingredients - hamburger, canned refried beans, and tomato sauce. I've tried adding onion (too sweet), cheese (not the right flavor), and decided to not mess with a good thing.

HAMBURGER AND BEANS
Serves 6

2 pounds ground turkey and/or lean ground beef
26-oz can refried beans
16 oz no-salt-added tomato sauce

Brown turkey and/or beef. Drain excess fat. Stir in beans and tomato sauce until throughly blended. Simmer over medium heat for 15-30 minutes. Serve with diced onion, shredded cheese, hot pepper sauce, etc. Simple.

NUTRITION FACTS:
Per Serving: 510 Calories; 4g Fat (11.7% calories from fat); 41g Protein; 31g Carbohydrate; 10g Dietary Fiber; 81mg Cholesterol; 1373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable.

Baked Tomatoes

Baked Tomatoes, originally uploaded by Sweet Sugarplums.

Bob works with Persian businessmen, and they often discuss business over lunch. He's wanted me to learn to make Persian rice, and I've just never been able to master it. I probably need some hands-on instruction. Anyway, the restaurants will often serve baked tomatoes on the side, and Bob loves to combine them with his rice. Now, tomatoes I can manage and I've made a version of these for many years. I invariably get a positive comment and a smile when I serve this to Bob, even on plain jasmine rice.

For something more Mediterranean, eliminate the basil and substitute crumbled feta for the Parmesan.

BAKED TOMATOES
Serves 2

4 tomatoes
Oregano
Basil
Salt and pepper
1/2 cup Parmesan cheese

Preheat oven to 350 degrees.

Cut tops off tomatoes. Score the tops to allow tomatoes to open as they bake

Sprinkle with seasonings. Top with 2 tablespoons of grated Parmesan cheese

Bake uncovered for 30-45 minutes, or until very soft.

Serve over basmati rice.

NUTRITION FACTS
Per Serving: 143 Calories; 7g Fat (40.5% calories from fat); 10g Protein; 12g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 394mg Sodium. Exchanges: 1 Lean Meat; 2 Vegetable; 1/2 Fat.