400+ spaghetti dinners in 5 hours
2 years ago
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What's for dinner 1/5?
Comments (8)Joe's Italian, with friend who is up from the beach, in the process of selling her house here and purchasing a condo. Yea, she and the owners came to an agreement. I had Mamma's spaghetti and meatballs Friend had Tortellini al Pomodoro and we shared Mamma's homemade chocolate cake, that was big enough to feed 6 people. Friend will have the remainder as her bedtime snack :o)...See MoreHelp! Canned spaghetti sauce from my own tomatoes?
Comments (81)I have canned tomatoes, but not tomato/spaghetti sauce. This past weekend, I picked a mess of tomatoes from the garden and decided to make tomato sauce for the freezer. I looked online and found lots of recipes/methods, but took the easy way out. I cored and quartered the tomatoes and cut out any bad spots, but I neither seeded nor skinned them. I just put them in the blender in batches, along with a couple of onions and some garlic, a bit of salt, some bell peppers and fresh basil. I could have added a lot of other things to make it more of a spaghetti sauce, but chose not to, because I might want to use the sauce for something that I didn't want to necessarily taste like marinara. Just cooked it for about 8 hours until it was the thickness I desired (less than half the volume before cooking), let it cool, and put it in freezer bags and plopped it in the freezer. That is, all except for enough for DH to make spaghetti the following day. And of course, he added lots of other "stuff" - he always does, which is why it wasn't necessary to put everything in the sauce. And I know that many would cringe at having skins and seeds in the sauce, but I ate the spaghetti last night and it was delicious. Not bitter at all. Just yummy. DH was impressed and said he thinks he's been ruined for store-bought sauce....See MoreRECIPE: Progressive Dinner for July 5
Comments (9)Years ago on a hot summer afternoon, I was visiting a friend whose family came from Italy. My only exposure to "Italian" food at that time had been spaghetti and meat sauce, pizza, etc. I tasted many things there over the years that blew me away, and were nothing like the "franco american" italian food I was used to. That day her grandmother served cups of ice cold minestrone type soup out of a thermos. I was appalled at first. COLD SOUP? Not vichy or cucumber or gazpacho, but leftover minestrone soup COLD? I was afraid to try it LOL. But I finally did, and let me tell you it was filling without being too heavy, and very refreshing on a hot day. Afterwards we had grilled sausages, sliced onto the best bread I have ever tasted. You can use this recipe, or your favourite recipe - just try to keep the fat down because it is served cold. A bit of olive oil is fine, but you don't want cold fat globs in there. Ew. This is a meatless version. Go ahead and use meat stock and add small pieces of cooked beef if you want (leftover steak or roast beef would work well). Cold Minestrone Soup 1 small potato, peeled and diced 1 cup cooked mixed beans (small beans, lentils, etc.) 1/4 cup ditallini pasta (small tubes) or small soup pasta 1 carrot, diced 1 small onion, diced 1 celery rib with leaves, diced 1 tomato, peeled, seeded, and chopped 1 clove garlic, minced 2 cups tomato juice 3 cups vegetable stock 1 cup vegetable juice (like V8) or more stock or tomato juice Lemon juice, to taste Fresh parsley to garnish Heat a small amount of good olive oil in a soup pot or large sauce pan. Add the potatoes, carrot, onion, and celery and saute, stirring often until they are starting to soften but not brown. Stir in the pasta, beans, garlic, and tomato pieces. Add the stock and juices, stirring well to make sure nothing is stuck on the bottom. Add salt and pepper to taste, then bring to a simmer. Simmer until the potatoes and pasta are tender. Remove from heat and cool slightly, then refridgerate until well chilled. Overnight is best because it allows the flavours to meld properly. The pasta may swell and take over, that is part of the charm ;). Taste and adjust seasonings. A splash of lemon juice will brighten the flavours, and a sprinkling of parsley is a nice touch. If the soup is too thin after chilling, remove 1/3 and puree it then add back. If soup is too thick you can thin it with more juice, but really this should be thick enough to practically eat with a fork LOL. I like to add barley as well, but some people don't like the texture of it, especially cold. If you serve it with hot, crusty bread (try brushing it with oil and garlic and grilling it until toasted) the contrast in temperature and texture is very nice....See MoreLOOKING for: Spaghetti squash
Comments (16)This recipe was a hit with our family including young children and I've given it as a pre-made dinner (w/o baking in advance) to a family that had just had a baby and the parents were watching carbs. Hint: Microwave whole squash for 5 minutes before slicing and it is much easier to cut. Spaghetti Squash With Vegetables & Mozzarella (LOW CARB) This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash substitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative. 1 spaghetti squash, cooked by your favorite method and separated into strands (cut in half length-wise, place in glass dish w/ 1/4" water, microwave for 12-15 minutes) 1 large yellow onion, diced 1 green bell pepper, chopped 1 red bell pepper, chopped 2 Tbsp. olive oil 1 can (28 oz.) crushed tomatoes 3-5 cloves garlic, minced 1 tsp. basil 1/2 tsp. oregano 1/2 tsp. crushed red pepper (optional) 1 Cup grated mozzarella cheese 1/2 Cup grated Parmesan cheese Serves 6-8 Preheat oven to 375 F. Mix the cheese together, set aside. Heat olive oil in a skillet and add the onion, pepper and garlic. Sauté over medium heat for about 5 minutes. Add crushed tomatoes, basil, and crushed red pepper (if using). Simmer uncovered for about 15 minutes. Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish. Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese. Bake for 30 minutes or until cheese is bubbly and slightly browned. Let cool 10-15 minutes before serving. (I found that the squash should be well cooked in the microwave before making it into a caserole in order for it to not be crunchy upon serving.) Karen...See More
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