One of the most comforting foods- Spaghetti and Meat Sauce

One of my most favorite meals is spaghetti and meat sauce. It's one of my favorite winter time meals because it's so hearty and can stand alone. Nothing beats a nice big bowl of pasta and meat sauce, coupled with some good quality crusty bread and a glass of red wine.
However, if it's done badly, i.e. too watery or not meaty enough, it's just plain bad. There is nothing worse than a puddle of watery tomato water under a pile of pasta. It's just gross. That's why I really don't like bottled sauces.
Over the years I've worked on my recipe and I've gotten it to the point that when I make it, my children get so excited for dinner, and my husband absolutely loves it.

It's super simple, but there are a few tricks to make sure it comes out just right. And there's no measuring.

Ingredients:
1lb lean ground beef
2 cans plain tomato sauce
1 small can tomato paste
1 can petite diced tomatoes
1/2 can water
1 green pepper chopped
1 onion, chopped
2-3 cloves garlic (or garlic powder)
chopped fresh mushrooms or canned mushrooms (optional)
2 bay leaves
dried basil
dried oregano
dried thyme
1-2 Tbsp sugar




Method:
Brown beef in pot on stove
Meanwhile, chopped green pepper, onion, and garlic and set aside.
When meat is browned, drain the fat. I use a baster to do this. Usually I drain and rinse the beef, but I have found that just taking some of the fat out and not rinsing makes for a more meaty flavor.



Add veggies and let cook for 2-3 minutes.
Add 2 cans of tomato sauce, 1/2 cans of water, diced tomatoes, tomato paste. Stir well.
Add the spices- basil, oregano, thyme, bay leaves, salt, pepper, and finally sugar. Sugar is the key as it cuts the acid.



Stir well, and let simmer on low on the stove for 3-4 hours, stirring occasionally.

Let Them Eat Cake...

I have always wanted to bake my cakes from scratch and get completely away from box mixes. I already have to make my breads, muffins, cookies, pies, and granola bars from scratch since most store bought contain dairy, so a cake was the last big baking goal I had. Recently I have been asked to bake the cakes for a couple different special occasions so I figured now is a good time to practice. I made both the cake and the icing completely from scratch, and neither contain any dairy! The girls told me it was "the best cake ever" :-) Of course, they are kids, and it was chocolate cake made for no reason, so of course to them it was the best ever.

Ingredients:
2 cups sugar
1 and 3/4 cup
3/4 cup Cocoa powder (I used Hershey's)
1 and 1/2 tsp. baking powder
1 and 1/2 tsp. baking soda
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup boiling water



Method:
1.Preheat oven to 350 degrees. Grease and flour two 9 in. baking pans.
2.Combine dry ingredients in a large mixing bowl. Add eggs, milk, oil, and vanilla.



3.Beat on medium speed for 2 minutes. Stir in boiling water (The batter will be thin).



4.Pour the batter into baking pans.


5.Bake for 30-35 minutes or until wooden pick inserted in center comes out clean.


6.Cool for 10 minutes in pans and then move to wire cooling racks. Cool completely before frosting.

Frosting:
Ingredients:
1/2 cup non dairy margarine
2/3 cup Cocoa powder
3 cup powdered sugar
1/3 cup soy milk
1 tsp. vanilla extract.



Method:
Melt margarine in sauce pan over low heat.
Put into mixing bowl and stir in cocoa.
Alternate between adding milk and powdered sugar, beating it on medium speed. I added more than the 3 cups of powdered sugar in order to get the right consistency of the frosting. Stir in the vanilla.
Makes about 2 cups of frosting- enough for a layer cake or cupcakes.


I didn't spend any time decorating it, or really frosting it well since it was just a practice cake.


YUM!

Guest Chef- Rochelle's South African Stir Fry

Last summer my friend Rochelle made this dish and brought it to our house for dinner. It was stir fry- pretty simple- but so very different than any I had ever had. And so unbelievably good! She made it again a week before she moved back to S.A. and had us over for dinner and a movie. When she made it she took pictures for me, and gave me the recipe so I could share it on my blog.
So I will share it now, and if you make it let me know what you think!
Thanks Rochelle, for all the fabulous new recipes and your influence on my cooking!

Ingredients:
All seasonings are to taste- there are no measurements. Make enough marinade to cover the meat. Use about a pound of each meats.
Pork
beef
chicken - all 3 cut into strips
soy sauce
Mrs. Balls Original Recipe Chutney
Olive Oil
Sweet Chili Sauce
Sweet and Sour Sauce
minced garlic
coleslaw mix (or shredded cabbage)
carrots: julienned
broccoli slaw mix (optional)
onions- chopped
peppers- chopped
mushrooms
bacon bits (If desired)
Chinese noodles




Method:
1. Cut meat into strips. Marinate in soy sauce, Mrs. Balls Chutney, olive oil, sweet chili sauce, and minces garlic for a few hours. (In the fridge)


2. Fry coleslaw mix, carrots, broccoli slaw, onions, peppers, and minced garlic in a little olive oil. Add a little soy sauce while frying. Can also add the mushroom and bacon bits at this time if desired.



3. Remove veggies from pan. Fry the meat in the same pan in the marinade.
4. Meanwhile, boil Chinese noodles, drain, and set aside.
5. Add veggies to the meat and add some sweet and sour sauce.


6.Combine noodles with meat and veggie mixture and heat through.




Serve with a nice wine.

I haven't forgotten...

I haven't posted this week like I wanted too. I actually have a few new recipes to post but just haven't had the time this week to devote to it. Our South African friends are moving back to Jo'Berg, S.A. tomorrow so we have been spending as much time as possible with them and their children. This next week I will be posting a Melktert (South African Milk Tart) recipe, Rochelle's stir fry recipe, and a jam muffin recipe. I have a product review to do as well. I also made oven roasted lamb shanks this week but I didn't take pictures, so I will make them again and post it then.
Sorry for the delays, but I will make up for it next week!
Until then, Happy Cooking!