Spaghetti and Meat Sauce for tomorrow Lime Pudding Tonight

We enjoyed the roast pork tonight with potatoes and salad. So now for tomorrow's prep. I'm making the tomato meat sauce. I make a simple one, but you can add more peppers, some mushrooms, more onions, zucchini, yellow squash. The vegys disappear into the sauce.
Root vegys like potatoes and members of the cauliflower family don't really go well in this dish. I do add diced carrots since it's a sneaky way to get them into the family.

Red Meat Sauce

• In largish pot, put in 2 TBP olive oil and heat to medium. Add 2 mashed garlic cloves, 1 minced carrot, 1/2 thinly sliced pepper, and up to 1 minced onion. Cook gently( do not brown the garlic as it will taste terrible. ) until beginning to turn color.



• Add 1 lb ground beef and cover with 1 can tomato puree. Add enough water to cover meat.



• Simmer gently , partially covered for 30 minutes until meat and vegys are cooked through



• Set any portion aside that you are planning to freeze now, BEFORE adding the herbs. Freezing changes the concentration and flavor of herbs.



• Add herbs like oregano, rosemary, bay or thyme . If the sauce is too acid, add small amounts of brown sugar, 1/2 teaspoon at a time or add lemon peel or cumin- I have no idea why the lemon peel or cumin works but it does take that sharp taste away.

Tomorrow I will cook the spaghetti squash in the microwave. If you have never had one, it's a strange vegetable. The inside is filled with long , delicious edible strings that look like spaghetti. It's a nice change from the wheat kind.

Lime Pudding

Limes were cheaper than lemons at the Weis market this week.

• Open 1 can sweetened evaporated Milk into a bowl



• Add the juice of 2 limes with a bit of grated rind to the milk and stir. The mixture will thicken almost immediately.



• Layer banana slices and this pudding into 4 fancy stemmed glasses for a pretty and fast dessert.

Tomorrow's Chicken Casserole Done

I boned the cooked chicken, and since I was there... I cooked rice in some of the stock, and cleaned up the kitchen. While the rice was cooking I made a simple white sauce:

• 1TBSP Butter whisked with 1TBSP flour on a medium hot pan
• add about 1 cup hot stock a little at a time whisking constantly
• herbs and spices and salt to taste

I mixed the slightly undercooked rice with the chicken, about 3/4 cup of chopped tomatoes and the white sauce in a greased casserole dish, then covered everything with crushed saltines.

Tomorrow when I come home, all I have to do is pop this in a 350 oven until warmed through, boil some water , then drop in some sliced carrots, and as soon as the carrots are soft, drop in a handful of snow peas. Dinner is done!

A few notes

I love leeks! The green made a nice ingredient in a stock. The all white part just dissolves in soup , so you can get a really nice leek and potato cream soup.

All this can be done with canned chicken stock- I just usually make my own since - well, I have the chicken bones right there anyway.

I was going to make the casserole with potatoes instead of rice, but well, I didn't feel like peeling potatoes again today. I'd made Spanish potato omelets for lunch.

Snow peas are hellishly expensive, but we like them. Usually in a casserole like this I use frozen mixed bagged vegys. They are good, nutritious and reasonably priced. The only drawback sometimes is that the combo of carrots, corn , peas and green beans I like can sometimes be a little sweet.

Finally, I don't mention how I spice things up. I tend to like herbs more than fiery spices , but any of these recipes can take the addition of hot spices and more herbs. In this case I used a lot of Rosemary for example, since that's what I have on hand. It goes well with chicken.