Greek Inspired Pasta Sauce

We have had a bumper crop of tomatoes this year and this was yet another recipe born out of necessity. In addition, we were given lots of eggplant and also had zucchini overflowing our kitchen counter. While I have plans for the extra zucchini, I wanted to make something that would use all of these vegetables. Today I was feeling in the mood to make something Greek. So after looking through my Greek cookbook, I saw a recipe for Eggplant Meat Sauce, which became my inspiration for this dish. This dish requires a little chopping but really comes together quickly and is so rich and flavorful. One of the things I love about Greek meat dishes is the addition of cinnamon. It adds a unique flavor and warmth that to me is simply addicting. This dish is also wonderful if you make the sauce ahead of time, refrigerate and then reheat, adding in cooked pasta when ready to serve. The flavors will be even better! Also, if you don't have fresh tomatoes, just use a large can of diced or crushed tomatoes with their juice.

Serves 6-8
Ingredients:

• 3/4 pound of ground meat- lamb, beef (I used venison, which worked very well)
• 1 large onion, chopped
• 1 large eggplant, peeled and cubed
• 4 cloves garlic, peeled and thinly sliced or minced
• 1 medium zucchini, cubed
• 1 large green or colored pepper, diced
• 4 Tbsp butter/olive oil mixture (I used half butter and half olive oil)
• 2-3 Tbsp dried parsley, or 1/3 cup fresh chopped parsley
• 1 Tbsp dried oregano, crushed before adding
• 1/4 tsp ground nutmeg
• 1 tsp ground cinnamon
• pepper to taste
• salt to taste (I used Goya's brand Adobo seasoned salt mixture)
• 3-4 Tbsp tomato paste
• 4 cups diced fresh tomatoes (including juice)
• 3 bay leaves
• 1 tsp sugar
• 1 pound #2 ziti or pasta of choice, cooked for about 2 minutes less than directions state on package

This pot is almost full with all the veggies and meat, but everything will cook down.

Adding in the tomato paste- When I open a can, I freeze any extra paste for use later.

Directions:

• In a large covered pot, brown the meat with the chopped eggplant, onion, garlic, zucchini, pepper, butter/oil. As the meat begins to brown, add in the seasonings and tomato paste. Stir around until the paste becomes fragrant. 
• After all the meat and vegetables have browned/softened, then add in the chopped tomatoes, bay leaves and sugar. Cook covered over medium high heat for about 10 minutes until the tomatoes begin to break down, then simmer for another 15 minutes uncovered to thicken the sauce. 
• Taste the sauce and add more salt if needed. Cook the pasta as instructed above in salted water. When pasta is ready, use a hand strainer and put directly into the sauce pot. (Don't worry about some pasta water being added- it will thicken the sauce somewhat.) Lift and fold the sauce around the pasta and then allow to simmer for another 5 minutes to further meld the flavors.
• Garnish with feta cheese and/or a shredded hard Greek cheese, or may use grated Parmesan or Romano cheese. Also optional is red pepper flakes.

This is good with a Greek salad or a simple side of sliced cucumbers, a dip made of lemon juice, a little mint, parsley and dill (or tzatziki sauce) and some olives.

Easy but Amazing Bolognese Sauce (Meat Sauce)

This is the sauce to make when you are short on time and need something full of flavor. Although I have typically kept a stock of store-bought spaghetti sauce on hand and add in herbs and other items to give it more flavor, I have been looking for recipes to make more things from scratch and be more in control of the ingredients in our food. When I saw this sauce recipe from Kristin Porter (Best-Ever Bolognese Sauce), I was impressed with how easy it looked and is similar to how I made some homemade sauces in the past. I have adapted this recipe and was so pleased with the flavors- totally worth a little extra effort over opening a jar and pouring it in a pot. 

Ingredients:

• 1 1/2 pound ground beef (or may use part or all Italian sausage)
• 1 large onion, chopped (about 1 cup)
• 1 cup chopped mushrooms
• 2 medium carrots, chopped (1 cup)
• 3 cloves garlic, minced (or a little more)
• 1 cup half and half or milk (not lowfat)
• 1 cup beef broth
• 1 Tbsp white wine vinegar
• 1 (28 oz.) can crushed tomatoes
• 1 (6 oz.) can tomato paste
• 2 tsp Italian seasoning, crushed in palm before adding
• 1 tsp black pepper
• 1/2 - 1 tsp salt (or adjusted to taste)
• 1 pound pasta of choice

Directions:

• Brown meat and vegetables together in large covered pot until meat is no longer pink and vegetables are tender. If meat is very fatty, you may drain off/sop up some of the extra fat.
• Add in the remaining ingredients (except the pasta) and cook uncovered on medium-high for about 10-15 minutes or until the sauce has thickened somewhat. If it is too bubbly, keep lid on partly so moisture can still escape. 
• Cook pasta according to directions and then drain, adding some of the sauce to mix with the pasta and flavor it prior to serving. Serve with parmesan/romano cheese and a little oregano sprinkled on top.

Tortellini In Vegetable Sauce

This was my latest brainstorm recipe that turned out so well that my husband and I could hardly stop eating this. I had a lot of different vegetables that needed to be used up, not enough time to thaw some meat and wanted to do something easy before I had to run off to work in the evening. It turned out that the veggies I had worked wonderful together for this dish, but I really think you could use all different types of vegetables and have a great dish. The cooking time for this is less than 30 minutes and would be a great weeknight meal if you have the veggies already prepped.

Serves about 6 (or 4 adult servings)

Ingredients:

• 1 large head of cauliflower, cleaned and finely chopped, including the upper stems
• 1 pint size container of grape tomatoes (or you could substitute 1  15oz. can of diced tomatoes with juice)
• 1 large onion or 2 small-medium onions
• 2 medium carrots, medium diced, or may use baby carrots chopped
• 2 large celery ribs, chopped
• 2-3 mushrooms
• 4 cloves of garlic, minced
• olive oil
• palmful of Italian seasoning/herb blend
• salt blend like Goya Adobo with pepper
• 1 pound pasta of choice
• cream or half and half
• 2-4 large handfuls of spinach, chopped (or may use 1/2 small package of frozen spinach); may use another type of greens
• 1/2 cup parmesan cheese, shredded
• 1/2 cup romano cheese, shredded
• 2-3 low fat string cheese sticks, shredded and then chopped (optional), or may use handful of shredded mozarella cheese
• chopped parsley for garnish

Directions:

• In a large covered skillet, generously drizzle olive oil over the vegetables and season with seasoned salt blend and crushed Italian seasoning. After it has begun to cook and soften a little, cover the pan so the juices do not evaporate out. Stir occasionally and add a little water if needed.
• While the veggies are cooking, start the pasta water. Liberally salt the water. Cook pasta about 2 minutes less than the recommended time as it will cook in the sauce at the end.
• As the veggies become tender as you desire, add in the cream gradually until the sauce is lightly creamy- I used about 1/4-1/3 cup.
• Add in the chopped spinach. 
• Pull out about 1 - 1 1/2 cup of pasta water as the pasta is finished and set it aside.
• Add the cheeses to the vegetable mixture and then add in the drained pasta.
• Combine everything together and add in as much pasta water as you need to make enough sauce to cover the pasta. Cover the pan as it cooks together for a couple more minutes. 
• Garnish with parsley and serve with a garlic bread or other warm rustic bread.

*Note- if using more sturdy greens in place of spinach, add them in with the vegetables at the beginning since they need more time to cook.

Easy Spaghetti and Vegetables

I never tried making much spaghetti except the traditional tomato sauce spaghetti until a couple years ago. However, Rachael Ray inspired me to try making it different ways, and I learned from her shows how easy it is to make a simple sauce using some of the starchy pasta water. This is such an easy dish that can be changed up many different ways. Just about any vegetables would be good added, as well as cooked meat, if desired. This is filling, pretty healthy and quick to fix up. Enjoy!


Ingredients:

3/4 pound spaghetti or capellini or other pasta
1-2 cups canned chopped tomatoes with its juice
1 1/2 cups each of broccoli and cauliflower (or other frozen/fresh vegetables- I really like to use chopped spinach or other greens)
1  15 oz. can of white cannellini beans, drained and rinsed
2 cups cottage cheese
3 cups reserved pasta cooking water (approximately)
2-4 Tbsp finely chopped fresh parsley
2-3 Tbsp finely chopped cilantro/culantro (use lesser amount if using culantro)
2-4 cloves of garlic, finely minced
1/4 -1/2 cup grated parmesan cheese

In a large cooking pot, boil spaghetti/pasta and vegetables in  well-salted water. When finished, drain vegetables and pasta, reserving the water. Meanwhile, prepare the other ingredients and mix into the cooked pasta. Add in the pasta water until the proper sauce consistency is obtained (the pasta will soak up a lot of water, so feel free to make it a little more "wet" if not eating immediately).  Cream cheese (light) is also a great addition, in place of the cottage cheese. It also would be good with some crumbled bacon bits on top.

Serves approximately 6-8

My Ultimate Macaroni and Cheese

This dish was inspired by a couple other recipes, one from Paula Deen and another posted on Food Network by Ed Wilson. I have played around with the ingredients and am posting my version here. Many recipes call for a white sauce as a base with cheese. However, this recipe does not require that, making it much quicker to put together. If you really want it creamy, you can use part Velveeta (or other processed cheeses). However, I prefer to use at least mostly other less-processed cheeses. Besides, the sour cream and evaporated milk help give it a creaminess. Paula's recipe calls for many different types of cheeses- most I do not have on hand. So for this time baking it, I used muenster cheese and sharp cheddar. Feel free to use whatever combination you like. This is not a diet-food, but it certainly is one of the ultimate American comfort foods.

If your kids don't like greens or other vegetables, hiding them in this casserole usually helps it slide down a little easier.

Ingredients:

• 2 cups uncooked elbow macaroni
• 1 extra large egg, or 2 medium eggs
• 1 12-oz can of evaporated milk
• 2-3 cups of cheese (or more, if desired), whatever combination of cheeses
• 1/2 stick of butter (4 tablespoons), melted
• 1 tsp salt (I prefer Adobo all purpose seasoned salt)
• 1/4 tsp ground black pepper
• 2 tsp dry ground mustard (may use 1-2 Tbsp yellow or dijon mustard instead)
• 1/2 cup sour cream or plain unsweetened yogurt
• 1/2- 3/4 cup bread crumbs for topping, if desired or may use crushed crackers (saltines or Ritz or Town House or other buttery crackers)
• 3-4 Tbsp butter to moisten bread crumbs, if desired

Directions:

• Grease 8x8 inch baking dish, (may use nonstick spray). Preheat oven to 350 degrees F.
• Cook macaroni as per instructions on package- just until al denté- about 3 minutes less than what package says (firm when biting them). Drain pasta and set aside.
• In a large bowl, mix together eggs, evaporated milk, sour cream, salt, pepper and mustard. Stir in cheese, drained pasta and melted butter. 
• In a small bowl, stir melted butter into bread crumbs and set aside. (may also add in some  chopped fresh or dried parsley to the bread crumbs)
• Pour macaroni mixture into prepared baking dish. Top with bread crumbs. If not using bread crumbs, top with 1/4 cup shredded cheese and sprinkle paprika on top. 
• Bake in a preheated oven at 350 degrees for about 30 minutes until cheese is golden and bubbly. Remove from oven and let set for approximately 5-10 minutes, then serve.

*This also great over the next few days as leftovers- sprinkle with a little water and put in the microwave for about 1 1/2-2 minutes (depending on power of microwave). Stir and then heat more, if needed.

I also usually double this recipe and cook it in a very large 4 quart oblong baking pan, since we love these leftovers!