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.

Albondigas Soup

Albondigas Soup, originally uploaded by Sweet Sugarplums.

I love soup. There's nothing more comforting than a pot of soup simmering on the stove, creating wonderful smells wafting throughout the house. This is one of the best albondigas soups I've had; better than most restaurants. The chorizo and cilantro give it an authentic flavor. If desired, add some chopped zucchini during the last 10 minutes.

This recipe was posted on RecipeZaar by RuizA. It has a 5 out of 5 star rating based on 19 reviews.

BEST ALBONDIGAS SOUP
Serves 8

2/3 pound ground beef, 95% lean
1/3 pound chorizo, casing removed
2 egg whites
2 cloves garlic, minced
1/2 carrot, minced
1/2 cup cooked white rice
1/2 cup cilantro
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon ground cumin

6 cups low sodium chicken broth
1/2 cup onions, chopped
3 stalks celery, cut in chunks
2 carrots, sliced
2 roma tomatoes, 2-3, diced
1/2 teaspoon ground cumin
1 teaspoon oregano
1/2 cup cilantro
salt
pepper

Make the meatballs first: Combine everything and mix thoroughly. Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.

Combine chicken broth, onion, celery, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot. Bring to broil, and reduce heat and simmer for 10 minutes.

Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 20 minutes.

Season with salt and pepper.

The broth becomes a little greasy from the chorizo. If possible, strain the broth, degrease, and return all to the pot.

You could top the soup with cooked rice, or serve it just by itself.

Per Serving: 319 Calories; 9g Fat (31.7% calories from fat); 21g Protein; 23g Carbohydrate; 5g Dietary Fiber; 27mg Cholesterol; 841mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 Fat.

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.

Broccoli Beef with Tofu

Broccoli Beef with Tofu, originally uploaded by Sweet Sugarplums.

Broccoli is my all-time favorite vegetable. I can eat a whole pan of it. It's only natural that Broccoli Beef would be one of my favorite Chinese dishes. I usually make it with skirt steak, but am trying to use leaner cuts like sirloin. Just be sure to not overcook the meat to keep it tender. The recipe has been adapted from the recipes in Rose Cheng and Michelle Morris' Chinese Cookery and Lily Loh's Chinese Seafood and Vegetables.

BROCCOLI BEEF WITH TOFU
Serves 4

9 1/2 ounces light firm tofu, cubed and drained well
8 ounces top sirloin steak, partially frozen (or use skirt steak)
1/2 tablespoon sugar
1/2 tablespoon low sodium soy sauce
1 teaspoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon sesame oil
1/4 teaspoon baking soda
1/2 tablespoon sherry
1 1/2 heads broccoli, trimmed and cut into chunks and flowerets
1/4 teaspoon salt
1/4 cup water, or chicken broth
1/2 scallion, 1-2, cut into 1/2 inch diagonal lengths
1 slice ginger, peeled and minced
1 tablespoon canola oil, divided
SEASONING SAUCE
2 tablespoons oyster sauce
1 tablespoon low sodium soy sauce
1 tablespoon sherry
1 teaspoon sugar
1/2 tablespoon cornstarch

Cut up tofu into 1/2 inch cubes or strips and drain well on several layers of paper towels.

Slice partially frozen steak with the grain into 1-inch wide strips. The partially frozen meat makes it easier to control the outcome of the slices. The idea is to create more surface area of the steak to absorb the flavors of the sauce and to cook more quickly. Instead of cutting the meat across the grain into slices, angle the knife so you are cutting at about a 45 degree horizontal angle. Cut into the meat starting at about 1/2- 3/4 inch from the edge. You should finish with 1-inch wide squares of meat, about 1/8 inch thick.

Place the meat in a medium mixing bowl. Combine with sugar, soy, cornstarch, water, sesame oil, baking soda, and sherry. Allow to marinate about 20 minutes while you prepare the rest of the dish.

Combine the seasoning sauce and set aside.

Heat a wok over high heat. Add 2 tablespoons of oil. Stir fry the tofu until it is well browned on all sides. Remove to serving platter.

Add another tablespoon of oil to the wok if necessary. Stir fry the steak until it is mostly cooked but still pink in the middle. Remove to the platter.

Stir fry the scallions and ginger for about 30 seconds. Watch that the ginger doesn't burn. Add the broccoli and 1/2 cup water or broth. Cover and steam for about 3 minutes or until crisp-tender.

Return beef and tofu to the pan and add the seasoning sauce. Stir until well mixed and partially thickened.

Serve hot with steamed rice.

Nutrition Facts:
Per Serving: 237 Calories; 9g Fat (31.9% calories from fat); 23g Protein; 19g Carbohydrate; 7g Dietary Fiber; 33mg Cholesterol; 571mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Mongolian Beef

Mongolian Beef, originally uploaded by Sweet Sugarplums.

MONGOLIAN BEEF

2/3 pound beef skirt steak, partially frozen
1 teaspoon sherry
1 tablespoon low sodium soy sauce
1 tablespoon vegetable oil
1 teaspoon sesame oil
1/4 teaspoon baking soda
1 teaspoon cornstarch
1/2 teaspoon sugar
4 cups canola oil, for frying
1 ounce rice noodles
1 tablespoon hoisin sauce
1 tablespoon chili sauce, or hot bean sauce
1 teaspoon cornstarch
1/2 cup water
8 green onions, 8-10

Slice beef with the grain into long strips, forming 1-inch by 1-inch elongated rectangles. Cut at an angle into thin squares, about 1/8 - 1/4 inch thick

Combine marinade ingredients in a medium bowl, add beef strips. Mix well. Let stand for at least an hour, stirring occasionally.

Heat oil in a wok. Oil is ready when a strand of rice noodle puffs immediately when dropped into the oil. Divide the rice noodles in half. Use a slotted spoon to lower half of the rice noodles into the hot oil. The noodles should puff and rise to the surface immediately. Remove from the wok and drain on paper towels. Repeat process with remaining half of the noodles. Sprinkle lightly with salt, if desired, while still hot.

Remove all but 5 tablespoons of oil fromthe wok. Heat over high heat for 30 seconds. Stir-fry the beef until it is halfway cooked. Remove with a slotted spoon, set aside.

Remove all but 2 tablespoons oil from wok. Add hoisin sauce, hot bean sauce,and water to oil in wok. Bring to a boil over medium heat Stir in slurry of cornstarch mixed with about a tablespoon of water. Add green onions and cooked beef. Stir-fry for 30 seconds. Spoon over noodles. Serves 4 to 6.

Adapted from Chinese Cookery by Rose Cheng and Michele Morris

Nutrition Facts:
Per Serving: 229 Calories; 13g Fat (50.3% calories from fat); 16g Protein; 12g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 353mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.