Classic Spaghetti Sauce

Every cook has their own version of spaghetti sauce, and after trying some different kinds over the years, I made this one the other day. I looked at some different recipes, including this one from my friend Amber's blog, and then threw my adapted version together. Like Amber, instead of using a packaged spaghetti seasoning packet, I looked up recipe substitutes and then adjusted it in my recipe according to my preference. The great thing about a sauce like this is that you can adjust it according to your taste as you go. We loved the flavor and had enough left over to freeze for a future meal. 

Classic Spaghetti Sauce

I N G R E D I E N T S :

2 Tbsp. oil

1.5 lbs ground beef (I use mostly lean beef-I think it was 94% lean)

1 onion, chopped

2 cloves garlic, minced

15 ounces tomato sauce

1 28-ounce can diced tomatoes, liquid drained

1/2 cup water

2 Tbsp. cornstarch

1 tsp. dried basil

1 1/4 tsp. oregano

1 tsp. dried parsley

1 tsp. garlic powder

3/4 tsp. onion powder

1/4 tsp. dried thyme

1/4 tsp. dried rosemary

1/8 tsp. dried red pepper flakes

1 tsp. salt

1/4 tsp. pepper

1 tsp. sugar

D I R E C T I O N S :

In a saucepan over medium-high heat, cook onion and garlic until tender and transparent. Remove, and set aside (or, you could just leave them in while the beef cooks. I don't think it really matters).

Turn heat to medium-high/high and brown beef until cooked through, stirring constantly to crumble. 

Drain any grease.

Combine beef, onion, garlic, tomato sauce, drained tomatoes, water, and remaining ingredients to the sauce pan. Cook on medium heat, reducing heat to low once it reaches a gentle boil. Simmer, covered,  on low for a while (20-30 minutes if you need it quickly, or you can let it sit on low for longer to let the flavors combine even more). Adjust seasonings to taste.

Sloppy Joes

Oh, come on and admit it. It's okay; you don't have to be ashamed. You know you like a good sloppy joe every now and then! This was my first attempt at making sloppy joes, and I decided to give it a try after a friend sent me a recipe she loves and I thought it would be a good meal to make a freeze part of for after the baby. I ended up adjusting quite a few things in the recipe, so hopefully I'll be able to remember what all I did...but when in doubt, just adjust amounts according to your taste. This was a good meal and my husband loved it. I think he would rather eat something like sloppy joes over a fancy meal any night!

I did not get a picture, but really, let's admit it: Sloppy joes may taste good, but they aren't pretty.

Sloppy Joes

Original recipe here from allrecipes.com

I N G R E D I E N T S :

• 2 pounds lean ground beef
• 1/2 cup chopped onion
• 1 cup chopped celery
• 1 (10.75 ounce) can condensed tomato soup
• 1/2 cup ketchup
• 1/4 cup water
• 2 tablespoon white vinegar
• 1/4 cup packed brown sugar
• 2-3 teaspoons Worcestershire sauce (add a little, and then add more if you think it needs it)
• 1/2 teaspoon salt (I ended up using a little bit more)
• 1/2 teaspoon garlic powder (this is an estimate-original recipe calls for 1/4 tsp but I added more after tasting it)
• Onion powder (I sprinkled some over the top as it was cooking)
• Hamburger buns

D I R E C T I O N S :

• Cook beef in a large skillet over medium-high until evenly browned, stirring to crumble. Add onion and celery, cover pan, and cook until transparent. The original recipe says this takes about 5 minutes, but it took me a while longer to get the celery and onion to desire softness. Drain off any grease.
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• Stir the tomato soup (undiluted), ketchup, water, vinegar, brown sugar and Worcestershire sauce into the beef mixture. Season with salt, garlic powder, and onion powder, adjusting to taste. Heat to a simmer over low heat, and cook until thoroughly heated, stirring frequently to prevent it from burning on the bottom. If your onion and celery still needs to soften up, you can cook it for longer. I let the mixture simmer on low for a while, and was more and more pleased with the results after letting the flavors combine for longer.
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• Spoon the hot beef mixture onto buns. 

Inside out Ravioli

This is a very simple dish to make. The recipe calls for store-bought sauce, which I don't normally use, but I have to admit that it was a huge time saver. Rather than making one 9x13 dish, I made two small round pans and froze them because I'm having a baby in May and am currently stocking my freezer for meals in preparation. While we haven't actually had this meal yet, the few bites I sampled before freezing the dish tasted good, so I'm looking forward to trying it out in a few weeks!

Inside Out Ravioli

adapted from a recipe in The Christmas Cottage Cookbook

I N G R E D I E N T S :

1 (10-oz) pkg. frozen chopped spinach, cooked acc. to pkg. directions-reserve the water from cooking.

1 lb. ground beef

1 medium onion, chopped

1 (15-oz) jar spaghetti with mushrooms (I used Ragu super chunky mushroom)

1 (8-oz) can tomato sauce

1 (6-z) can tomato paste

1/2 cup soft bread crumbs (all I had was panko so I used that, but any is probably find)

1/4 cup oil

1 cup shredded cheddar cheese

1 (8-oz) pkg. shell macaroni, cooked

D I R E C T I O N S :

Bring a pot of water to a boil, and cook macaroni shells according to package directions.

Meanwhile, cook spinach according to package directions; drain well, reserving liquid. Set aside.

Brown ground beef with onion. Once finished,  add spaghetti sauce, tomato sauce, tomato paste, and spinach liquid. Simmer 10 minutes.

Combine spinach with bread crumbs, oil and cheese. Mix well and add to cooked macaroni shells.

Pour meat sauce over top of shell mixture, and stir until combined.

Spread in 9x13 baking dish (or two 8x8 or small around pans). 

Bake at 350 degrees for 25-30 minutes.

Serves 6-8.

Recipe: Bistec a lo Pobre

There is a very particular and delicious way to prepare steaks in Peru. Try the "Bistec a lo Pobre" and you will understand what we are talking about.

Ingredients:

• 4 sirloin steaks cut to 1/2 inch thickness
• 4 cloves garlic, mashed
• salt, pepper, cumin and smoked paprika to taste
• 2 large onions, sliced thinly
• 4 medium Yukon Gold potatoes, peeled and sliced thinly
• 1 packet Sazon seasoning (optional)
• 4 tbsp olive oil
• 4 extra large eggs

Preparation

The first step is to rub the steaks with the garlic. Season with the salt, pepper, cumin and smoked paprika. Set aside.
Heat the oil in a large skillet or frying pan. Add the onions and potatoes and sprinkle with salt, pepper and the Sazon, if using. What's more, saute the onions and potatoes over medium to medium-high heat, until very tender, about 10 minutes. I find it helpful to cover the pan for the first several minutes and finish it uncovered. Remember to remove to a serving platter and keep warm.

And in the same pan, sear the steaks on each side and cook them until they are done to your liking. Add a little more oil if you need to. Set them aside with the potatoes and onions. Continue to keep warm.

The eggs must be fried, sunny side up, in a nonstick pan. Leave the yolks soft and runny. Lay one egg on top of each steak. Finally, serve all together.

Recipe: Lomo Saltado

A delicious modern dish from the coast of Peru, the Lomo Saltado is made with beef, onions and fried potatos to make a delicious combination.

Ingredients:
2 Tablespoons Vegetable Oil
1/2 Cup Onion -- sliced
2 Cloves Garlic -- minced
1/2 Cup Bell Pepper, Red Or Yellow -- chopped
1 1/2 Cups Potato -- cubed and cooked
1 Tablespoon Jalapeno Pepper -- diced
1/2 Pound Sirloin Steak -- sliced thin
1 Tomato -- chopped
1 Teaspoon Fresh Oregano
Salt And Pepper -- to taste

Preparation:
In the first place, you must heat oil in a non-stick pan and saute onion, garlic and bell pepper. Add potato and cook, stirring occasionally, until potato just begins to brown.

Add chile and steak. Saute a few more minutes. Stir in tomato, oregano, and pepper.
Serve with steamed rice.