National Meatball Day

raw meatballs on a cutting board with vegetables and herbs on wooden rustic background - National Meatball DayCloudy with a Chance of MeatballsWho remembers the movie – Cloudy With A Chance of Meatballs? We personally seen the movie, as we enjoy movies with a twist of culinary action in it (other greats: No Reservations).

A meatball is a small or large ball of ground meat, especially beef, often mixed with other ingredients of choice, like breadcrumbs, eggs, and seasonings

The preparing of meatballs is an individual’s expression of culinary creativity. Everyone who loves cooking has a different meatball recipe. 

There is no rule to cooking meatballs, as they are cooked by frying, baking, steaming, or braising in sauce.

The meatball dates back all the way to between 221 BC to 207 BC in China, with their culinary – Four Joy Meatballs.

Yes, there really is true love for a meatballs. How so? Just look at the different ways of taking ground beef (or meat of choice) and preparing them into little balls.

This list is not complete, but there are many meatball recipes out there.

Do you question the hedgehog meatballs? Well, it really isn’t hedgehog, but as Anglea Day Kitchen says, “This recipe is so called, because when cooked, the rice sticks out, making them look like hedgehogs.”

Hedgehog Meatballsceramic baking dish with Hedgehog Meatballs

2 1/4 pounds ground beef (can also use chicken, turkey, lamb, or pork)

3/4 cup uncooked long-grain white rice

1 onion, finely chopped

1 green pepper, finely chopped

1 cup grated cheddar cheese

1 teaspoon garlic, minced

salt and pepper

Sauce:

1 teaspoon olive oil

1 onion, chopped

1 40 ounce can of chopped tomatoes

3 tablespoons tomato paste

1/2 cup chicken stock

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 tablespoon chopped fresh sage

salt and pepper

pinch of sugar

Combine the ingredients for the meatballs and mix well. Shape into balls about the size of a golf ball. Prepare sauce, and place meatballs into an ovenproof baking dish, then pour sauce over the meatballs.

Cover with foil and bake at 350 degrees for 30-40 minutes.

Remove the foil for the last 10 minutes of baking.

SAUCE:
Heat the oil in a small saucepan and fry the onion for about 5 minutes.
Add the tomatoes, tomato paste, stock, herbs, seasoning and sugar.
Simmer for 15 minutes.

Remove from the heat and pour into a blender or food processor, and puree to a smooth sauce.
Pour the sauce over the meatballs.

Meatballs Are Not Only For Spaghetti

Spaghetti with meatballs is not an authentic Italian dish. As is bowls of olive oil set out for for dunking bread at Italian restaurants (USA), so is spaghetti served with a red sauce and topped with meatballs, both an American creation. The pasta recipe may have made its appearance in New York or New Jersey (USA) in the late 19th century.

Sue, owner and writer of “The View From Great Island” says, I love meatballs.  They’re like little soldiers, all lined up, just waiting to be of service…” She even like’s these little bite sized Bourbon Meatballs which are drenched in apricot chili bourbon sauce, and she says, “They’re perfect for the cocktail hour.”

Bourbon Meatballs on a small white plate with dipping sauce

Image credit: The View From Great Island

3/4 pound ground beef

3/4 pound ground pork

1/2 cup  Ritz Cracker, finely crushed into crumbs (you can opt for plain bread crumbs)

1/2 cup finely chopped onion

1/2 teaspoon salt

lots of fresh cracked pepper

1 egg

2 tablespoon olive oil

Bourbon Sauce

1 jar apricot preserves

1/4 cup brown sugar

3 tablespoon hot chili sauce

1/2 cup bourbon

1/2 cup barbecue sauce

1/4 cup water

Set oven to 350F

Put the above ingredients, except the olive oil, in a large mixing bowl, breaking up the meat as you put it in. Mix together, using the tips of your fingers to gently combine everything without compacting the meat. Form into small 1 inch balls.

Heat 2 tablespoons of olive oil in a skillet and brown the meatballs, working in batches. Transfer the meatballs to a baking sheet, and bake for about 10 minutes, until cooked through, about 160 degrees.

Place cooked meatballs into the sauce, and let heat through until ready to serve. Serve on a plate with toothpicks, a drizzle of sauce, and lots of napkins. Serve a bowl of sauce on the side for extra dipping.

To make the sauce, combine all the sauce ingredients in a skillet and bring to a simmer. Simmer gently for about 10 minutes until thick.

Sue even makes Herbed Meatballs and says, “You can eat these meatballs on pasta, on a split French roll with sauce and melted mozzarella, or all by themselves in a little bowl.”

Yes, meatballs are not just for topping a plate of spaghetti any more.

Orange Ginger Pork Meatball SoupOrange Ginger Pork Meatball Soup

1 lb. ground pork

2 green onions

3 clove garlic, minced

1 piece (1-inch) peeled fresh ginger, finely chopped

4-5 teaspoons of orange zest

4 cups vegetable broth

8 oz. snow peas, cut into thirds at an angle

1 cup of cooked brown rice

1 cup cooked black beans

Arrange oven rack 6 inches from broiler heat source. Preheat broiler on high. Line large rimmed baking sheet with foil.

In a medium bowl, combine pork, green onions, garlic, ginger, orange zest, and 1/2 teaspoon each of Himalayan salt and fresh ground pepper (both optional). Form pork mixture into bite-size meatballs (about 1 inch each).  Arrange in a single layer on prepared baking sheet. Broil 5 to 7 minutes, or until browned.

Meanwhile, in covered 5-quart sauce pot, heat broth to simmering on high. Once the broth is simmering, add snow peas, rice, beans and cooked meatballs. Reduce heat to medium, and simmer 5 minutes, or until meatballs are cooked through and snow peas are tender.

There’s even a – Meatball Stuffed Baked Potato – recipe found here at Homemade By Elle.

Enjoy some meatballs however you choose, this day – National Meatball Day!!

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National Spaghetti Day

National Spaghetti Day - Little Girl Eating her spagheti dinner and making a mess

Today January 4th is National Spaghetti Day (USA). Were you aware that 1.3 million pounds of spaghetti was sold at the turn of the 21st century (USA)? All those packages together would circle the Earth nine times. Now that’s a lot of spaghetti.

Wikipedia writes that there is controversy in respects to the origin of spaghetti.

There are records in the Jerusalem Talmud of itrium, writing about a kind of boiled dough, being common in Palestine from the 3rd to 5th centuries A.D.

A 9th century dictionary written in Arabic describes itriyyaas, string-like shapes made of semolina and dried before cooking.

Record keeping was done for Norman King of Sicily in 1154, and itriyya is mentioned being manufactured and exported from Norman Sicily.

By the 14th century pasta became popular, and was even taken on sea voyages due to its easy storage. A century later, pasta was present around the globe during the voyages of discovery. In Italian spaghetti means “little lines.”

Pasta has always been associated with the Italians, who have established the dish by inventing a wide variety of pasta shapes. These include farfalle, conchiglie, rotini, penne, tortellini, and, of course, spaghetti.

Spaghetti with anchovies and sundried tomatoes

Spaghetti with Anchovies and Sundried Tomatoes – By Il Cuore in Pentola

Spaghetti dishes are traditionally served topped with grated hard cheeses such as Pecorino Romano, Parmesan and Grana Padano.

March of 2009 The world record for the largest bowl of spaghetti was set in March 2009, and beaten in March of 2010 when the Italian RestaurantBuca di Beppo” in Garden Grove, California  successfully filled a swimming pool with more than 13,780 pounds of pasta.

Just about anyone loves a good plate of spaghetti. Here are some great spaghetti recipes to enjoy this day – National Spaghetti Day.

Spaghetti bundles

Spaghetti Al Pesto Genovese

7 ounce spaghetti

Spaghetti Al Pesto Genovese2 tablespoons pesto alla genovese

3 tablespoons extra-virgin olive oil

3 tablespoons grated parmesan cheese

1/3 teaspoon salt

Pinch of pepper

Pine nuts (optional)

Have some pesto alla genovese basil paste on hand. If frozen, break off the amount you’ll need and thaw. The basil paste is similar to basil pesto, but prepared without the olive oil, and cheese.

Boil spaghetti in a large pot of salted water. Follow the directions if using packaged spaghetti, making sure to stop when it’s still al dente. Drain and set aside.

In a large bowl, mix prepared basil paste with olive oil, Parmesan cheese, salt, and pepper, stirring until smooth. The amount of oil, cheese, and salt can be adjusted to your taste.

Add the spaghetti to the bowl and toss with a pair of forks until well coated.

Put on plates and sprinkle with whole pine nuts and more Parmesan cheese, if you like.

Recipe credit: The Delectable Hodgepodge 

Spaghetti bundles

Close-up of spaghetti bolognese in a cast iron frying panSpaghetti Bolognese

1 tablespoon extra-virgin olive oil

1/2 onion, finely diced (1/2 cup)

1 carrot, finely diced

2 celery stalks, finely diced

4 ounces pancetta, finely diced (optional)

1 pound ground beef, or a combination of beef and pork

Coarse salt

1/2 cup red or white wine

One 28-ounce can best-quality tomatoes, pulsed in a blender

1/2 cup cream or milk

Freshly ground black pepper

1/4 teaspoon crushed red-pepper flakes

1 pound spaghetti or other pasta

1 1/2 tablespoons unsalted butter

1/2 cup freshly grated Parmesan cheese

Heat a saucepan over low heat. Add the olive oil, onion, carrot, and celery and saute over low heat until lightly caramelized, about 12 minutes. Add the pancetta and beef and cook, separating the meat into small pieces, until browned, 10 to 15 minutes. Drain off most of the fat. Stir in 1 teaspoon salt.

Pour the wine into the beef mixture to deglaze the pan; stir to loosen the browned bits on the bottom of the pan. Cook for about 2 minutes, until the wine is almost evaporated. Add the tomatoes and stir in the cream, black pepper, and red-pepper flakes. Gently simmer for about 40 minutes, until the sauce has reduced and thickened.

Start cooking the spaghetti when the sauce is within 10 minutes of being done. Bring a large pot of water to a boil over high heat. Add the spaghetti and a generous pinch of salt to the boiling water and cook until al dente, about 8 minutes. Drain.

Stir the butter into the bolognese sauce and season to taste with salt and pepper. Spoon the sauce over the pasta and serve with grated Parmesan cheese on top.

Recipe Credit: Martha Stewart 

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Spiralizing: Turn Vegetables into Healthy – Creative – Satisfying Meals

Spiralizing: Turn Vegetables Into Health - Creative - Satisfying Meals

A Cozy Kitchen - spiralizing Zucchini into noodles

Image Credit: A Cozy Kitchen – A Manual Spiralizer – Turning Zucchini Into Pasta Noodles

The spiralizer is a culinary gadget that has quickly become a must have in kitchens all around the world. Put simply, the spiralizer is a tool that allows a kitchen cook to turn vegetables into noodles. Lisa Richards author of The Candida Diet (www.thecandidadiet.com) says, “Quitting Refined Carbs? The Spiralizer Is Your New Best Friend.”

With the spiral slicer you can conjure up endless julienne strips of carrot, radish, cucumber, and all kinds of other firm vegetables. The unqiue spirals are perfect to create vegetable stir-fries or pasta.

julienne spiral peelerThe mechanism can be purchased as a manual counter top, hand held or even a julienne peeler.

The counter top spirlizer has sharp blades, that allows you to feed any kind of vegetable through the system, and the hand held has thin blades built into the plastic funnel like gadget, and the julienne peeler is much like a vegetable or fruit peeler.

How A Spirlizer Works

Vegetable SpiralizerThe mechanism is simple. The hand held is made in the shape much like a funnel. Place the vegetable at one end of the funnel, and firmly push the vegetable into the funnel while twisting the vegetable. The built-in blades will spiral the vegetable into noodles.

The counter top spiral is much the same. Using nothing more than gentle pressure, turn the handle and gently slide the vegetable through the spiralizing blades.

The julienne peeler is simple. Just hold the vegetable in one hand while placing the peeler at the top of the vegetable and slide it down over the surface of the produce.

What ever spiraler you chose, you will always be left with perfectly formed vegetable noodles ready for instant use. It really is that simple – there’s no chopping or preparation involved. Choose your vegetable and away you go!

Forking Yellow Summer Squash Pasta and SauceMexican Squash Pasta with Chorizo Meat SauceHere are two recipes that we used a julienne spiral peeler to turn squash into vegetable noodles.

Click here for the recipe to: Mexican Squash Pasta with Chorizo Meat Sauce

Click here for the recipe to: Yellow Summer Squash Pasta and Sauce

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Orecchiette with Chorizo and Chickpeas

Orecchiette with Chorizo and ChickpeasThe first time we used pasta Orecchiette was around 2009. We had seen a recipe in a food magazine using the pasta, so to the store we went. We had a hard time finding it, but our local co-op (sell’s all natural – organic foods) had the pasta. When we described the pasta (as we had forgotten the name) the sales lady new right away what we wanted. She referred to the pasta as little pope hats. Ever since Orechiette has become a staple in our pantry.

About.com talks on Italian food and describes Orechiette as a distinctive Puglian type of pasta shaped roughly like small ears, as orecchio in Italian means eat, and Orecchiette means little ears. The pasta is roughly 3/4 of an inch across, slightly domed, and the centers are thinner than the rim of the pasta. The pastas texture is soft in the middle and more chewy along the rim or outside of the pasta.

Barilla (store brand that sells Italian products) says that Orecchiette is the signature pasta of Puglia, describing Puglia as a humble farming land situated along the southeastern coast of Italy.

Here is a video posted to You-Tube of Italian women in Italy making fresh Orechiette pasta.
Now for our featured recipe: Orecchiette with Chorizo and Chickpeas, and here is what you will need.

2 tablespoons olive oil

2 small shallots, chopped

3/4 pound fresh Mexican chorizo, casings removed

2 tablespoons tomato paste

1/2 teaspoon crushed red pepper flakes

2 cups chicken broth

1 15-ounce can chickpeas, rinsed

12 ounces Orecchiette

Garnishes:

Fresh chopped cilantro or parsley

Finely grated Parmesan and lemon zest

cooking Mexican chorizoHeat olive oil in a large skillet over medium-high heat. Add shallots and saute, stirring often, until beginning to brown and smell fragrant, about 3 minutes. Add chorizo to pan and break up with a spoon, and cook meat until browned and cooked through, about 5-7 minutes.

adding chickpeas to meat sauceNext add tomato paste and red pepper flakes to meat mixture and mix in. Next add the broth, and bring to a boil. Reduce heat, and simmer, stirring occasionally, until sauce is thickened a bit, about 15-20 minutes. Next add the can of chickpeas, and mix in, cooking 2 minutes more to heat the chickpeas through.

adding orechiette to meat sauceMeanwhile, cook pasta according to packaged instructions. Drain the pasta, reserving 1 cup of the pasta cooking liquid.

Next add the pasta and 1/2 cup pasta cooking liquid to meat sauce. Continue to cook until sauce thickens and coats pasta, about 3 minutes. Add the pasta liquid as needed. You might use the whole cup, and possibly less.

Orecchiette with Chorizo and Chickpeas in the panServe pasta topped with cilantro or parsley (your choice), Parmesan, and lemon zest.

Orecchiette with Chorizo and ChickpeasWe have had this for left overs a few times, and each time we add cilantro, cheese, and lemon zest. The zest adds great flavor to this dish. Be sure to use it.

For the side salad using candy cane beets, see our recipe here: Shredded Candy Cane and Green Apple Slaw with Pecans.

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Asparagus and Bacon Cream Pasta

Asparagus and Bacon Cream PastaAccording to Food History asparagus has a long history as far back as the first century. There are records of it growing in ancient Greece and Rome. History even records Egyptians over 2,000 years ago cultivated asparagus for medicinal reasons (Kitchen Project)

Of course most eatable plants were first discovered growing wild, and asparagus is no exception. A wild asparagus has thin shoots thinner than a pencil and is much different than the asparagus that we find in the market.

Nutrition facts asparagusThrough selective breeding and growing techniques, a modern non wild asparagus has a thicker stem with more edible flesh.

Asparagus is even a low carbohydrate food, and a 15 on the glycemic index, which is the rating of plant food and how it effects your blood glucose or insulin in the body (0-35 is low).

Now for our featured recipe, and here is what you will need.

 

8 slices thick-cut bacon, chopped

1 pound fresh asparagus, trimmed and cut into 1″ pieces

2 cloves garlic, minced

1 lb pasta (your choice)

2 cups Alfredo sauce (homemade or your favorite store bought brand)

Himalayan salt

black pepper

Cook pasta according to package directions. Reserve 1/2 cup of pasta water before draining. Return the pasta to the pan that you cooked it in, and set aside.

Heat a large skillet over medium heat. Cook the bacon until browned, but not crispy. Remove and place on paper towel lined plate to drain.

Remove all but 2 tablespoons of grease from the skillet, and return to the stove. Add the chopped asparagus to the pan, stirring occasionally. Cook until tender, about 7 minutes. Add the garlic to the skillet, and cook for 1 minute more.

Add the cooked asparagus, garlic, bacon, and Alfredo sauce to the pot of cooked pasta. Toss to combine. If the sauce is too thick, add a bit of the saved pasta water to thin it out. Season to taste with Himalayan salt and pepper before serving (optional).

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National Tortellini Day

National Tortellini Day

collage-of-places-in-modena-italyTortellini is a pasta that has made centuries of tradition for all the families that live in an Italian province called Modena.

The pasta is made on special occasions, using recipes handed down from one generation to another.

It is said the origins of tortellini dates back to the early 1600’s.

There is doubt and speculation as to who the person or persons are that invented the pasta.

Italian food is romantic

Today, February 13th is National Tortellini Day in the United States, according to The Nibble.

Italian food represents romance, and can bring out the romantic affection in anyone.

How is Tortellini Made

Here is a short video to demonstrate how tortellini is made. The video will present the preparation of Tortellini Bolognesi.

 

Nutritional Benefits of Tortellini 

Regular cheese tortellini, though it is pasta made from flour does have some nutritional benefits, like 72 mg of potassium, 20 mg of magnesium, also some small amounts of vitamin-A, iron and vitamin B-12 per 3/4 of a cup serving.

Recent studies have shown that a deficiency in vitamin B-12 can be associated with feelings of fatigue and low energy, including depression, irritability, anxiety, and dementia. So let’s eat some Tortellini.

Here’s three recipes from our kitchen to celebrate National Tortellini Day:

Mushroom Tortellini with Asparagus

 

 

 

 

 

 

 

 

Mushroom Tortellini with Asparagus

Plated close up of Tortellini and Summer Sausage with Tomato Basil Vinagrette

 

 

 

 

 

 

Tortellini and Summer Sausage with Tomato Basil Vinaigrette

Sausage and Tortellini Soup

 

 

 

 

 

 

Sausage and Tortellini Soup

 

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Spaghetti Carbonara

Spaghetti CarbonaraAs with many recipes, the origins of the dish Spaghetti Carbonara and its name are uncertain or ambiguous. There are countless speculations as to the origin of the name, which some have concluded the name Spaghetti Carbonara may be more recent than the dish itself.

The name is derived from carbonaro, Italian for charcoal burner. Some believe the dish was first made as a pasta meal for Italian charcoal workers. Another theory is American soldiers who combined bacon and eggs with pasta, after they had occupied Italy in the post-war era.

Yet another theory is Ippolito Cavalcanti a highly influential chef of nineteenth-century and Neapolitan cook book author, “Cucina Teorico-Pratica” (1839) which included a recipe for pasta with eggs and cheese.

The third edition book “On Cooking” (2003) written by  Sarah Labensky, writes about techniques from expert chefs., and included are the variations of Spaghetti Carbonara. She says outside of Italy may chefs include the addition of other ingredients with Spaghetti Carbonara, such as peas, broccoli, mushrooms, or other vegetables.

Here at Splendid Recipes and More we tried to stick to the original recipe, though we did not include any black pepper. Here is what you will need.

1 lb. spaghetti

12 slices thick bacon, cut into 1 inch slices

4 large eggs

¾ cup grated Parmesan cheese

½ cup heavy cream

salt and pepper to taste (optional)

boiling water to cook pastaCook the spaghetti according package instructions. In a large measuring cup or small mixing bowl, combined the eggs, cream, and cheese, then set aside.

cutting bacan for Spaghetti CarbonaraNext, prepare bacon, and in a large skillet, cook cut bacon over medium heat, stirring occasionally, until crisp. Transfer bacon to a paper-towel-lined plate, and set aside.

cooked pastaDrain pasta, leaving some water clinging to it. Do not rinse pasta, but quickly add hot pasta back to a heated skillet and add the egg mixture along with the bacon, and toss to combine. The heat from the hot pasta will cook the eggs, though you don’t want the eggs to have a scrambled look.

Spaghetti Carbonara

Plate Spaghetti Carbonara on to a platter and serve immediately. You can sprinkle with additional Parmesan cheese, if you desire.

 

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Tortellini and Summer Sausage with Tomato Basil Vinaigrette

Plated close up of  Tortellini and Summer Sausage with Tomato Basil VinagretteSummer might be gone, but Summer sausage can still be enjoyed. Most everyone knows that Summer sausage is any sausage that can be kept without refrigeration. Summer sausage is usually a mixture of pork and other meat such as beef or venison. Summer sausage can be dried or smoked, and while curing ingredients vary significantly, curing salt is almost always used. Seasonings may include mustard seeds, black pepper, garlic salt, or sugar (Wikapedia ).

Sausage in Latin is salsicius, which means “prepared by salting.” Sausage has its origins since ancient times as a method of preserving meat but many experts believe the sausage was first invented by the Sumerians, in what is now Iraq, about 5,000 years ago.

According to the Wise Geek and we quote, “Despite its name, summer sausage is not necessarily made in the summer, although it can be. It is made with meat scraps, like all sausage, so it tends to be made when animals are butchered, which is often in the fall or spring. The sausage might also be made with a combination of meats for efficiency and flavor variety. Cuts are often kept lean to ensure that the sausage does not become rancid during the curing process [end quote].”

As for the benefits of basil in the vinaigrette link here to the Health News Library and read how basil is an alternative to treating depression: Holy Basil a Natural Anti-Depressant.

Now for our featured recipe: Tortellini and Summer Sausage with Tomato Basil Vinaigrette, and here is what you will need.

ingredients for Tortellini and Summer Sausage with Tomato Basil Vinagrette

Before making the vinaigrette, boil and cook the tortellini according to package instructions. Basically is to bring to boil a pot with 5 quarts of water, add pasta and cook for 6 to 9 minutes. drain off water and set aside to cool.

While the pasta is coking you can make the vinaigrette. From the ingredients on our cutting board you will need the following.

1 cup chopped seeded plum tomatoes

1 cup packed coarsely chopped fresh basil

1/4 cup red wine vinegar

2 tbsp. balsamic vinegar

1 tbsp. Dijon mustard

Place the first 6 ingredients and 1/2 cup of the olive oil into a food processor. While processing, add the remaining 1/2 cup of olive oil, and process until well blended. You can season to taste with salt and pepper. But as the sausage is curd with salt, you may not want to add any salt to the mixture. Set aside.

chopped Plum tomatoes in food processor

I prepared the tomatoes, seeding them, and then placed them first in the processor, and put the seeds and veins into a small strainer, and placed it over the opening of the processor to allow the  tomato juice to drip off over the cut plum tomatoes. Next slice up the sausage into small strips, set aside. For the olives I used a can of whole medium olives, and sliced each 3 times, till I measured a cup.

By this time pasta should be ready to mix with the prepared ingredients.

Tomato Basil Vinagrette at bottom of salad bowl

Add 1 cup of Tomato Basil Vinaigrette to bottom of a large serving bowl. Next add prepared sausage, and olives.

adding Tortellini

Add cooled, or a least semi-cooled tortellini to the bowl, and mix till ingredients are will coated with the basil liquid mix.

Tortellini and Summer Sausage with Tomato Basil Vinagrette

Plate and enjoy, Tortellini and Summer Sausage with Tomato Basil Vinaigrette.

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Yellow Summer Squash Pasta and Sauce

Yellow Summer Squash Pasta and SauceMost yellow summer squash is gmo now days, but not the ones we used. We got these fresh from a vegetable garden, harvested from non-gmo seeds. Without the grated cheese, this can be a Vegan meal.

Yellow Summer Squash Pasta and Sauce - Shaving Squash into SpaghettiThere are several gadgets on the market that one can use to turn a yellow summer squash into spaghetti strands. They can range from $3.99 to about $100.00 depending on the one you buy. We bought a OXO Good Grips Julienne Peeler Stainless Steel Blade , and the cost was $9.99 at Macy’s.

You wash the squash, remove the blade protector cap, grab the squash in one hand and the peeler with the other hand, and start peeling until you reach the seeds.

You can mulch the rest of the vegetable after discarding the seeds or remove the seeds and steam the vegetable flesh in a steamer, and enjoy with a little butter and Italian seasonings.

But before you peel the squash into spaghetti strands, let make some sauce. What you will need is:

1 15 ounce can of stewed tomatoes, with no other flavors or added salt

1/2 cup fresh basil

3 cloves fresh garlic

2 tbsp. tomato paste, no added salt

1/2 tsp. Himalayan salt ( or sea salt) optional

5 tbsp. olive oil

1 tsp. garlic powder

Open can of tomatoes and pour into a food processor. Add basil, chopped garlic, and puree.

Side not: allow garlic to set 10 minutes after chopping before adding to processor. To get the health benefits of garlic, oxygen needs to active the enzymes within the garlic, to give us it s health benefits. When ever using garlic after mincing, or chopping it, allow it to set for 10 minutes before using it, your body will be thankful you did.

Yellow Summer Squash Pasta and Sauce - Preparing SauceNow add the puree tomato sauce to a medium sauce pot over a med-high heat. You will note that the tomato sauce will be a little soupy. Just add 2 tablespoons of tomato paste and stir in, and see how it thickens. Lower heat to simmer and place lid over pot. Just before pouring sauce over sqauch pasta, stir in 1/2 teaspoon of Himalayan salt, but is optional.

Yellow Summer Squash Pasta and Sauce - Sautéing Yellow Squash in Olive OilOn med-high heat place a (1) large ceramic coated frying pan, and pour 4 to 5 tablespoons of olive oil into pan. Allow to heat some, then add 1 teaspoon of powdered garlic.

Next, (2) add squash pasta to pan, put timer to 5 minutes, and stir now and again.

Note (3) the olive oil has stuck to the squash, if it hasn’t, then you added to much olive oil. Continue to stir now and again.

After 5 minutes (4) turn squash pasta onto a flat plate or pie pan and set aside for 2 minutes. Then turn pasta squash into a strainer to drain off any water, that may have accumulated, but do not rinse.

Yellow Summer Squash Pasta and Sauce platedPlate squash pasta, top with spaghetti sauce and with your favorite Italian cheese and serve.

Forking Yellow Summer Squash Pasta and SauceIf you can fork the squash pasta like traditional pasta, then it was cooked right. But if  squash cannot be forked and falls apart, it was cooked to long and in too much oil.

 

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Pesto Orecchiette with Chicken Sausage

Pesto Orrechette with Chicken Sausage

Italian cuisine is always an elaborate meal. You gather several ingredients and spend half the day or more. But this recipe , this Italian pasta dish, is fast , simple and easy in under 40 minutes. It has vegetables for lots of vitamins and minerals. Garlic good for digestion and helps fight against stomach cancer. Also controls your blood pressure.

Basil leaves contain much health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and antibacterial properties. Vitamin K in basil is essential for many coagulant factors in the blood and plays a vital role in the bone strengthening function by helping the mineralization process in the bones.

As a side note this is a great nutritional meal for those who suffer with Schizophrenia (Read More Here: Nutritional Hope for Schizophrenic Patients).

What is pasta Orecchiette?

Pasta-Orecchiette

Orecchiette is a type of pasta shaped roughly like small ears, hence the name Orecchiette which in Italian means little ears. It is pasta typical of Puglia, a region of southern Italy.

Orecchiette is about ¾ of an inch across, somewhat domed, and the center is thinner than the rim of the pasta therefore, giving the pasta its interestingly variable texture soft in the middle and a little chewier on the outer part. You can purchase it with a  smooth surface, as in the image or with ridges. Both are the same flavor and texture.

Enjoy the food video!!

 

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