Mom's Homemade Spaghetti Sauce

I think I make this at least every other week. My family is nuts for spaghetti. Not just any spaghetti though. Sauce from a jar is...well, gross. Why eat it? Sauce "a la Mom" is delightful and delicious. And bonus: it's also easy! It just takes a little planning to make sure it's done in time. A slow simmer brings out all the flavors, and the time it takes is worth it.

Mom's Homemade Spaghetti Sauce

1 lb hamburger
1 medium onion, diced
1 clove garlic, minced
2 (6.5 oz) cans sliced mushrooms, drained
2 (15 oz) cans tomato sauce (or 1 (6 oz) tomato paste & 1 cup water)
1 bay leaf
1/2 tsp. oregano
salt
pepper

In a large skillet, brown hamburger with onion and garlic. Add mushrooms, tomato sauce, bay leaf, and oregano. Salt and pepper to taste. Cover and simmer for 45 minutes, stirring occasionally.

Toss in your Al dente pasta, and you're good to go.

For you carbohydrate conscious people (diabetics) out there, I figure a cup of pasta with sauce is about 30-35 grams.

Chicken Tequila Fettuccine

1 pound dry spinach fettuccine
1/2 cup chopped fresh cilantro
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeno pepper
3 tablespoons unsalted butter
1/2 cup chicken stock
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch and cooked
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until
al dente, 8 to 10 minutes. Toss with a little oil and set aside.
Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons
butter over medium heat for 4 to 5 minutes. Add stock, tequila,
and lime juice. Bring the mixture to a boil and cook 5 to 6 minutes, stirring 

consistently; set aside. Pour soy sauce over diced, cooked chicken; 

set aside for 5 minutes. Meanwhile cook onion and peppers, stirring 

occasionally, with remaining butter over medium heat for 3−4 minutes. 

Add chicken and soy sauce; toss and add reserved tequila/lime mixture and cream.
Bring the sauce to a boil; boil gently until chicken is cooked through
and sauce is thick (about 3 minutes). When sauce is done,
toss with well−drained spinach fettuccine and remaining cilantro.

Jordan and I made some mistakes when we made this, but it still turned out yummy! We couldn't find spinach fettuccine at any of the nearby stores. Most stores said that it has been ousted by wheat. I guess we've been on a pasta kick lately. This one is the best so far. Great flavor!

California Pizza Kitchen Brocolli and Sun−Dried Tomato Fusilli

1 pound dry fusilli pasta
1/2 cup extra virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh garlic
2 tablespoons chopped fresh thyme leaves
About 12 oil−packed sun−dried tomatoes, drained and thinly sliced
1 quart blanched broccoli florets, drained (bite−size pieces)
1 1/4 cups grated parmesan cheese (reserve 1/4 cup for garnish)

Bring a large pot of salted water to boil. Cook pasta until
al dente, 8 to 10 minutes. Heat olive oil in a large non−stick
frying pan over high heat. Add salt and garlic; when the garlic
just begins to brown, add thyme and sun−dried tomatoes.
Toss and add broccoli. When broccoli is heated through,
add drained pasta (if pan is not large enough, combine
in a large mixing bowl while ingredients are hot). Add
1 cup parmesan cheese to all, sprinkling and stirring to mix.
Serve in warm bowls with a fresh dusting of parmesan cheese.

Chicken Lemon Soup

Creamy Chicken Lemon Soup

3 Tablespoon Butter
4 oz mushrooms sliced
1 Cup sliced celery
1 Cup sliced carrots
1 onion chopped
3 Tablespoon flour
6 Cups chicken broth
1.5 Cups half and half
2 Tablespoon chopped parsley
1.5 lbs cooked chicken cut in bite size pieces
1 Cup dry farfalle pasta
3 Tablespoons fresh lemon juice

Melt butter in large pot over medium, add veggies and cook 5 minutes or until tender. Add flour cook 3 minutes. Add in chicken broth and bring to a simmer. Add half and half and parsley and simmer 5 minutes. Add chicken, cooked pasta and lemon juice.

I got this recipe from my friend Lauren and it is now one of my favorites... So good for fall/winter time!

Basil Pesto

Basil Pesto

1/2 cup toasted pine nuts
4 cups lightly packed fresh basil leaves (2 ounces)
2 garlic cloves, coarsely chopped
1/2 cup Pecorino or Parmesan cheese (I use Pecorino.)
1/2 cup extra-virgin olive oil
Coarse salt and ground pepper

Preheat oven to 350°. Spread nuts evenly on a rimmed baking sheet; toast in oven until golden and fragrant, tossing once, 8 to 10 minutes. Let cool completely. (I buy them pre-toasted at Albertson’s)

In a food processor, combine nuts, basil, and garlic. Process until nuts are finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt and pepper to taste.

I like to stir it into bowtie pasta with cooked peas. Serve it chilled. Soooo good.