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.

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.

Insalata Caprese

Insalata Caprese, originally uploaded by Sweet Sugarplums.

We grew basil for the first time last year and tried some new recipes. This salad is refreshing on a hot summer day and simple to put together. Fat content can be controlled by the amount of cheese that is eaten. Be sure to use fresh mozzarella, packed in water. (usually found in the gourmet cheese section of the supermarket) - the mozzarella found in the deli case would be rubbery and not a good substitute.

INSALATA CAPRESE
Serves 4

3 roma tomatoes, sliced
3/4 pound mozzarella cheese, fresh, sliced
10 basil leaves
extra virgin olive oil
salt
pepper

Alternate slices of tomato and cheese on a serving platter. Tuck basil leaves around the salad. Drizzle with olive oil. Sprinkle with salt and pepper.

Nutrition Facts:
Per Serving : 291 Calories; 21g Fat (65.1% calories from fat); 19g Protein; 6g Carbohydrate; 1g Dietary Fiber; 76mg Cholesterol; 362mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 Vegetable; 2 1/2 Fat.