Traditional Stuffing…Mixing it up with Apples, Pecans and Golden Raisins

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Ingredients

1 bag or bunch of celery, chopped

2 yellow onions, chopped

4 Granny Smith apples, chopped

1 package fresh Sage leaves

2 eggs

½ cup pecan pieces

1 cup golden raisins

3 bags Mrs. Cubbison’s Classic Dressing, Seasoned flavor – purchase 2 boxes

1-1 1/2 cups turkey stock

4-6 tablespoons ground sage

3 sticks salted butter

Salt and pepper

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Without further ado…Let’s get to stuffin’!

In a food processor (Cuisinart is my favorite) chop the celery, onions, sage leaves and apples.  In a large bowl mix these ingredients together.

In a large saucepan melt 2 sticks of butter on medium heat.  Make sure the bottom of the pan is evenly coated with the melted butter.  Add 3/4 of the chopped veggies to the saucepan to sauté.  Sautéing the vegetables until they start to caramelize, this adds a nice subtle flavor to the stuffing.

Once nicely sautéed, mix in together with the raw vegetables.  Add the Mrs. Cubbison’s stuffing mix and 1 stick melted butter; mix well.  Slowly add the turkey stock and 2 eggs; mix well.

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Add the pecan pieces and golden raisins.  These ingredients are optional however, I believe this is what makes this recipe so incredibly special.  Slowly add the ground sage, salt and pepper.  Taste the stuffing often and add more seasonings if needed.  Mix all ingredients well.  I know, I know a lot of mixing in this recipe but look at it this way…it’s a great arm work out!  Reserve 2-4 cups of stuffing for the bird.  Some will say that this is not safe but our family is well and alive!

Transfer the stuffing to a casserole dish.  Bake at 350 degrees for 40-45 minutes.  A nice golden brown top will indicate readiness.

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Since I was a small child the turkey stuffing is absolutely my most favorite part of the Thanksgiving feast!  A very special thank you to my mother Holly Ann for sharing this family recipe.  She has been making this dish for years and always makes just a tad bit more Just for Me!  Cooking side-by-side with her all these years has given me my passion for cooking, forever grateful!

TeamBandG get silly while trying to make a stuffing video!  Check out our YouTube clip:

Happy Cooking!

Yours Truly with Love and Peace in my Heart,

G-

Sharing is Caring…Please leave me a comment as I would love to answer any questions you might have.  I have a passion for learning so if you have a kitchen tip please share.  Thank you!

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Gobble Gobble Turkey Stock

Making your own turkey stock is super easy and adds the most incredible flavor to the stuffing.

Ingredients

Turkey giblets and neck, found inside of the fresh turkey

4-6 carrots, unpeeled

1 large yellow onion, cut-up

4-6 celery stalks

1 bunch fresh sage leaves

1 bunch fresh rosemary

Salt and pepper, to taste

How to prepare the stock:

In a large stockpot add filtered water ¾ full.  Add the turkey innards, carrots, onion, celery, sage leaves, rosemary, salt and pepper.  Cook over medium heat for 3-5 hours.

This is a cooking step that our family prepares the day before Thanksgiving.  This makes a great stock for turkey soup using the leftovers from the feast.  You can also freeze this stock for a cold winter day.  Having reserved stock handy is a must and makes for a quick and easy soup!

Happy Cooking!

Yours Truly with Love and Peace in my Heart,

G-

Candied Chicken…A Definite Crowd Pleaser!

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Ingredients

Chicken options, with skin and bone-in:

1 cut-up chicken

6 chicken breasts

1 package thighs and legs

Salt and Pepper

Olive oil

Paprika

Candied Sauce:

½ cup honey

½ cup soy sauce

½ cup ketchup

4 tablespoons brown sugar

3-5 garlic cloves, crushed

candied sauce ingredients-001          candied sauce-001

It’s as easy as One, Two, Three!  Let’s get to cookin’!

If I have the time, I will usually refrigerate the chicken for a few hours before cooking.  This allows the flavors to soak into the chicken pieces.

Place the rinsed chicken parts in a glass Pyrex dish.  Season with olive oil, salt, pepper and paprika.  Sprinkle garden herbs, my favorite to use here is French thyme, on the chicken; set aside.

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In a large bowl combine the honey, soy sauce, ketchup, brown sugar and crushed garlic.  Mix these ingredients well.  Pour half of the candied mixture on top of the seasoned chicken.  Reserve some sauce for basting.

Bake at 400 degrees for about 1 hour and 15 minutes.  Remember to baste the chicken often.  I will usually set the kitchen timer for 15 minutes, a nice reminder to baste.  Oven temperatures and cooking time varies, so use a meat thermometer to check for readiness.

If time allows, bake at 350 degrees for 1 hour and 30-40 minutes.  The slow cook method will make the chicken fall nicely right off the bone, delicious!

This is a great recipe when serving a large crowd.  For my single mamas’ crew, this is a great dish that can be served in a few different ways once cooked.  Cut the chicken pieces into bite size and make: chicken and cheese quesadillas, chicken salad, chicken sandwiches or chicken/veggie rice mix.  This recipe will make a few meals for the munchkins and gives mama less fuss and clean-up on those “What a day” kinda days!

A very special thank you to my dear friend Jackie Rosenthal, who taught me this wonderful family recipe.  She is a mother like figure in my life, Isabella’s Grammy, and is always teaching us recipes and beautiful table décor to share with you all. Family recipes is truly what I enjoy blogging and sharing the most!  Love you Grammy!

Enjoy and Happy Cooking!

Yours Truly with Love and Peace in my Heart,

G-

Sharing is Caring…Please leave me a comment as I would love to answer any questions you might have.  I have a passion for learning so if you have a kitchen tip please share.  Thank you!

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Carroll Shelby’s Chili…Make it Hot or Not!

 IMG_8499 chili bowl

This is one of my favorite chili recipes and is perfect for a cozy Sunday night!

Ingredients

1 package Carroll Shelby’s Chili Mix

1 yellow onion, chopped

2 green peppers, chopped

6-8 garlic cloves, crushed

1 can whole kernel corn

1 can organic tomato sauce

2 cups filtered water

2 cans white kidney beans

1 can organic pinto beans

2 lbs ground beef or turkey

2-3 sprigs of garden herbs on-hand, rosemary, French thyme or winter savory

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It’s chili makin’ time folks so let’s get to cookin’!

In a large stockpot, on medium heat, brown the crushed garlic cloves.  Slowly add the ground beef (or turkey) and garden herbs.  Break up the meat with a wooden spoon.  Brown the meat until evenly cooked.  Drain some of the fat juices from the meat mixture.  I like to leave just a tad as this is where most of the flavor comes from.

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In a food processor chop the green peppers and onions; set aside.  You can chop these ingredients by hand but it is much faster using a chopping device.  The Cuisinart mini-prep is a great tool to use here.

Slowly add the tomato sauce and water to the meat, stirring until ingredients are combined.  Add the chopped peppers, onions and kernel corn.  Add the kidney and pinto beans and stir well.

Once all the ingredients are fully combined, add the Carroll Shelby’s spices including the masa.  The masa will make the chili become thicker in consistency.  You can always add a little water to the pot if you feel that it is too thick.  If you’re looking to make a mild chili batch, my advice is to only add half of the cayenne pepper packet.  Season with salt and pepper to taste.

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Setting up a toppings bar is a super fun way for children to try different veggies.  Toppings I like to offer are:  sliced avocado, chives, sour cream, shredded mild cheese, chopped onion and chopped tomato.

Most of these items can be purchased at one of my favorite shopping spots, Trader Joe’s.  You can find the Carroll Shelby’s chili mix at any major grocery store.  For the single mamas, freeze any leftovers you may have.  Like I often say, you’ll be glad you did on those “What a day” kinda days!  A batch of chili is great to make the day before you plan to serve.  This will allow time for the flavors to meld together.  Warm buttered tortillas or a nice fresh green salad work well for side dishes.

Watch our YouTube videos on our channel: GinaMisty – http://www.youtube.com/watch?v=0RNf4FN5rMw

Happy Cooking Friends!

Yours Truly with Love and Peace in my Heart,

G-

Granny Smith Apple Pie…With A Twist!

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A little twist to the traditional apple pie recipe is always a big hit in our family!

Ingredients

1 9-inch pie shell

¾ cup granulated sugar

¾ cup brown sugar, firmly packed

3 tablespoon flour

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

1 teaspoon fresh lemon juice

1 tablespoon fresh lemon juice, for sliced apples

½ teaspoon salt

1 tablespoon vanilla bean extract

½ cup sour cream

4-5 medium apples (4 cups), pared, quartered, cored, and sliced; Granny Smith (green)

½ cup flour

4 tablespoons sweet butter, softened

1 egg

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Now let’s get to bakin’ this delicious apple pie!

Preheat your oven to 350 degrees.  Line a baking sheet with foil as this makes for an easy clean up.  Sometimes the juices from the pie will overflow and it can get pretty sticky.

Once your apple slices are cut, add 1 tablespoon lemon juice (1 quarter lemon) to prevent from browning.  This also adds flavor to the apples.

In a large bowl mix the granulated sugar and ¼ cup brown sugar, 1 tablespoon flour, cinnamon, nutmeg, lemon juice, salt and vanilla extract.  Make sure to break up any lumps in the brown sugar.

Add the sour cream and apples to the sugar mixture.  Spoon the apple mixture into the prepared pie crust and set aside.

IMG_8114-apple pie unbaked

                     IMG_8120 b crumb topping

In a medium bowl mix together the ½ cup flour and ½ cup firmly packed brown sugar.  Cut in the butter with a fork until mixture is crumbly.  This mixture becomes your pie topping.  Sprinkle this topping on top of the sliced apples.  Use your finger tips to pat down the sides of pie with the crumble topping.  Make sure the pie is completely covered with topping, no holes around the crust.

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Using an egg, glaze the pie crust with a cooking brush.  This technique creates a nice golden crust.  I always cover my crust with Reynolds non-stick foil to prevent from burning.

Bake the pie for 40-50 minutes.  When the juices from the middle of the pie are bubbling your pie is done.  For best results let the pie chill for 3-4 hours before serving.  This time allows the pies flavor to settle and for the juices to soak into the apples.  Because this pie is made with sour cream, don’t leave this out on the counter for too long.  It’s best to refrigerate after you are done serving, just a little tip!

IMG_8121 crumb topping                         IMG_8167 apple pie baked

Remember friends that sometimes pies don’t always look super fabulous once you cut into them.  I say “Hey who cares what it looks like as long as it tastes delicious!”  This is for sure a pie that you might say this saying…at least I do! 

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Happy baking friends!

Yours Truly with Love and Peace in my Heart,

G-

Dear Prudence…Don’t Let Me Down!

 

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As a teenager, the alcohol scene was never Prudence’s cup of tea.  She would rather chill out under the stars and listen to The Beatles.  The crazy drinking games that led to an upset stomach that eventually led to pucking her guts out, just wasn’t her scene.  In fact she was much more the hippie type.  The late night nature hikes, eating junk food and playing Pink Floyd on vinyl was what she loved best.

In life, God gives you many chances to make things right.  When he’s had enough of the silly games that you’ve played with yourself, BAM, he sends you the sign that “enough is enough.”  For Prudence the sign came quick and unexpected of course, because that’s how it usually works, unexpected.  A quick flight in the sky to the “City of Sin” was where her party ended…the band would stop playing the music.

The alarm rings loudly as Prudence sluggishly rolls out of bed.  Today was the day she would fly to Vegas to speck her new home.  Prudence and her husband had purchased a new home in Las Vegas, a wedding gift to themselves.  A new chapter, an adventurous journey they would embark on together.    Prudence patiently waits at the airport bar as she enjoys two glasses of her favorite Chardonnay.  The flight was packed and Prudence sits in between two youngsters eager to party for their 21st birthdays.  She kinda felt old, yet young as she drank with the young men the entire flight.  The party was just getting started but for Prudence however, the party was coming to an end.  Laughing and barley able to walk off the plane, she’s says goodbye to the boys.  Prudence makes a mad dash to the bathroom.

Her father and mother had planned to meet her at baggage claim, the normal routine they’ve always had.  Unfortunately for Prudence the bathroom trip had taken a lot longer than anyone could ever imagine.  You see, she had passed out in the bathroom stall.  Yup, blacked out sitting on the toilet.  Talk about embarrassing.  Talk about a ring around your ass!  This was about to be Prudence’s bottom, no pun intended!  It was minutes that led into more minutes that eventually led into over an hour.  Her father was panicked, frantic and out of his mind.  All he could think about was that his baby girl was gone, kidnapped and never to be seen again.  He was told that she had boarded the plane, her ticket was taken and bags checked.  Her mother and father waited and waited and waited.  Hoping that their daughter would magically appear.

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Prudence starts to feel herself slumping over almost falling off the toilet, when she finally wakes up.  What seems like only seconds to her was a lifetime for her parents waiting downstairs.  Grabbing her bag, she slowly walks down the empty halls of the terminal and proceeds to the escalator pointing to baggage claim.  It’s the look on her parent’s face that she will never ever forget.  A look no daughter ever wants to see, the look of terror.  Because Prudence is still feeling pretty good, she starts to laugh and giggle as she tries to give her parents a welcome hug.  She could tell that her father had been crying but she couldn’t understand why.

As they got into the car and headed for home is when the “talk” of her lifetime began.  Never once did either of them yell.  It was the soft whisper like tone that really hit home.  “It’s over Prudence.  You’ve got to stop now before it’s too late.” Her father had said.  It was at that very moment Prudence knew what he had meant.  Her heart was broken.  His heart was broken.  The tears began to run down her cheeks as she sadly watched her father wipe his tears away.

As her mother and father tuck her into bed, her mother whispers “Goodnight and we will talk in the morning.”  That next morning Prudence sat at the kitchen table sipping on a warm cup of coffee.  Her father had already gone to work and she felt a huge sense of relief.  Her mother joins her at the table with a pen and paper.  And so the “talk” begins, the awful sense of the real world sets in.  Many hours had gone by as the two of them discuss Prudence’s drinking problem.  The Why’s? The How’s? The I Cant’s! The excuses that seem to not stop pouring out of her mouth.  The sun begins to set and it dawns on Prudence that she is ready for her nightly cocktail.  “Oh Shit!” she thought.  The cocktail hour was not in her playing cards tonight.  The withdrawal of alcohol starts to hit her.  The shaking of the hands, the thought of not having a drink completely takes over her mind.  Prudence feels as if she is going to lose her mind, in fact, she was losing her mind.

Thankfully Prudence’s mother was a nurse and had control over the process of withdrawing from alcohol.  Her mother and father had kept a close eye on her for the next few days and nights.  It was as if Prudence was living in a nightmare, her own nightmare that she had created.  Prudence knew in her heart that this was her last chance.  It was as if she knew that next time well…there might not be a next time. Prudence’s biggest fear about becoming sober was that she’d no longer be that fun crazy girl that everyone knew her to be.  She imagined the rest of her life to be absolutely dull.  Her groove would be forever lost, that funky beat gone forever.

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As the week went by, Prudence knew that she had to return home.  Prudence was nervous, frightened, and scared out of her mind.  The ride to the airport was a quite one.  In the matter of moments she would be alone with no one to watch her.  The airport bar was honestly the only thing she could think about.  “Just one more drink” she thought to herself.  One more drink to calm the shakes, to end the party right?

As her parents drop her off in front of the airport terminal, her father and mother give her big hugs and kisses.  As she begins to walk away she runs back to them for one last hug.  With tears in his eyes her father whispers, “Prudence, make me proud.  You can do this.  Be the winner of the big race.”  When Prudence was about five years old, she’d raced big wheels against all boys.  Yes indeed, she was the only girl.  Her father had given her this very speech right before she had won the “Big Race.”  How could she let him down, she couldn’t, she wouldn’t.

The Big Race!

The Big Race!

As Prudence walked through the airport doors she looked back at her father, with tears in her eyes, and whispered, “I promise papa, I won’t let you down.”  Prudence walked past the airport bar slowly, watching all the people laugh and drink.  She could feel the temptation, the struggle was real.  As she patiently waited at the airport terminal, she could feel her body shake.  The anxiety of returning home was beginning to hit her hard.  As the plane soared through the sky the flight attendant began to take drink orders.  “Miss, what would you like to drink?” The first test sent from above.  Her mother had warned her that she would be tested from anyone, anywhere at any time.  “So soon and why are mothers always right?” Prudence had thought.  “Yes, I would love a Sprite” she replied with tears in her eyes.  The flight attendant gave Prudence a warm smile as if she’d sensed the very struggle she was going through.

When she took her first step off the plane and the ride in the sky was over, Prudence needed to find the first AA meeting and fast.  She knew that the everyday habit of drinking at home was going to hit her and hit her hard.  As she walked through the front door she went straight to the fridge.  “One last glass before my first meeting” she said a loud.  The bottles were gone, her husband had already cleaned out the house.  No wine to be found even in her best hiding places.  “Shit, Damn it!” Prudence shouted.  She runs to the computer quickly looking up the nearest AA meeting.  The closest AA meeting is within a mile and Prudence grabs her coat and darts out the door.

“Welcome, welcome to our meeting” was the first thing that was said to her as she walked through the door.  Prudence was greeted with warm and friendly smiles.  A sense of relief hits her.  That night would be the first time Prudence shares her story, her bottom that she had just experienced.  Prudence makes a promise to herself to attend one or two meetings a day.  Hearing others’ stories and sharing her own was how she got through the toughest of days.

Prudence never had the luxury of a rehab center or fancy drugs to help her detox.  All of the symptoms that an alcoholic feels she felt cold turkey.  The first few months of sobriety for Prudence were extremely hard, shitty in fact.  The withdrawals and physical side effects were something Prudence never ever wanted to experience again in her lifetime.

When Prudence announced to her home group that she would be moving to Las Vegas, the entire room gasped.  “Are you kidding me?  How in the world will you ever survive in Las Vegas?” asked one of the women.  “I have faith in myself and have to trust ME!” she replied.  With the help of her support group and faith in her higher power, Prudence knew in her heart it was the right decision.  Vegas, the city of sin, the town of the 24 hour party, would be the challenge of a lifetime.  Prudence was on her way!  She couldn’t help but feel nervous but knew that it would be the ultimate challenge for any alcoholic.  If she could stay sober there she could stay sober anywhere.

The promise Prudence made to her family and friends but more importantly to herself, was to never turn back to the bottle again.  For an alcoholic, every day is a constant struggle.  Prudence lives by the golden rule of AA…On Day At A Time.  Finding the will of God, the higher power that one looks too, is what absolutely saved her life.

The Serenity Prayer

God, grant me the serenity to accept the things I cannot change, The courage to change the things I can,

And the wisdom to know the difference.

Sobriety Dream Team!

Sobriety Dream Team!

Because In The End…She Won’t Let Herself Down! 

Yours Truly with Love and Peace in my Heart,

G-

A very special thank you to Holly Ann – Editor-in-chief

Albondigas Soup…A Witchy Weather Favorite!

This is a wonderful soup recipe that will get children to eat their vegetables!

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Ingredients

1 ½ pounds ground beef, 85% works just fine

1 cup fresh bread crumbs or store bought

1 egg, beaten

3 tablespoons chopped fresh parsley

6-8 cloves garlic

3 tablespoons minced fresh mint

3 teaspoons salt

½ cup all-purpose flour

4-6 tablespoons olive oil

1-2 green peppers, seeded and diced

3 medium yellow or sweet onions, diced

6-8 carrots, sliced

6-8 celery stalks, sliced

1 quart water

1 ½ cups red wine (optional)

2 cans chopped tomatoes or 2 cans tomato sauce

1 tablespoon vinegar

1 tablespoon sugar

1-2 teaspoons dried oregano

Let’s get to cookin’!  How to prepare this tasty soup:

Line a baking sheet with non-stick Reynolds wrap and set aside.

bella meatball 1

In a large bowl combine the ground beef, broken into bits with a fork, bread crumbs, egg, parsley, 3 crushed cloves garlic, mint leaves, and 1 ½ teaspoons salt. Mix the ingredients with a fork or your hands.

Lil Chef Making Meatballs!

Lil Chef Making Meatballs!

Form the meatball mixture into balls about 2 inches in diameter. Roll each ball lightly in the flour and set on the baking sheet.  In a large sauce pan cover the bottom of pan with olive oil.  Brown the meatballs over moderate heat for about 10-12 minutes.  Remove the meatballs and set aside.

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Remove some of the meatball drippings out of the saucepan and throw away. Brown the remaining crushed garlic in saucepan.  Sauté the green pepper, onions, carrots and celery for about 8-10 minutes.

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In a large stockpot add the water, tomatoes or tomato sauce and stir together until mixed. Add the red wine, vinegar, sugar and dried oregano and mix well.

Slowly add the meatballs to the soup mixture. Mix all the ingredients together well.  Cover the skillet and simmer the soup for 1 ½ – 2 hours.  The longer the soup cooks the better the flavor!

You can use pre-made bread crumbs or make your own. I use fresh bread crumbs whenever possible.

Give it a try…make your own bread crumbs:

Take 4-5 slices of fresh bread and remove crusts. Cut bread slice in half.  Using your hands crumble the bread slices into a medium size bowl.  That’s all, pretty simple!

I love to serve warm tortillas, buttered if desired, as a side dish. A fresh green salad also works wonderfully here.  Don’t forget the fresh vegetables for salad toppings.  This soup also makes for great leftovers.  Single moms, freeze the leftover soup and take out when you have “One of Those Days!”  You’ll be glad you did!

The red wine gives this Albondigas soup a very gourmet taste.  If entertaining for adult guests, I would definitely add the red wine.  Some children may not like the wine flavor as much so add a tad more water, if you choose to omit the wine.

Happy Cooking Friends!

Cozy nights call for yummy soup!

Cozy nights call for yummy soup!

Yours Truly with Love and Peace in my Heart,

G-

Ginger Pumpkin Bread

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This simple yet wonderful quick bread is perfect for holiday entertaining.

Ingredients

12 tablespoons unsalted butter, melted (1 ½ sticks)

1 cup Swan’s cake flour

1 ½ cup all-purpose flour

2 teaspoons baking powder

2 teaspoons ground ginger

2-3 small pinches ground cloves

1 teaspoon salt

1 cup granulated sugar

1 cup packed light-brown sugar

2 cups fresh pumpkin purée, or 1 can (15 ounces) pumpkin

3 eggs

1 tablespoon vanilla extract

If you don’t want to use the Swan’s cake flour then use 2 1/2 cups all-purpose flour.

For coating loaf pans:

Wrappers from the butter sticks

2-3 tablespoons all-purpose flour

plain loaf

How to prepare this ever so tasty pumpkin bread:

Preheat your oven to 350 degrees. Using the wrappers of the butter, coat the loaf pans with butter and flour.  Use two 8 ½ by 4 ½ inch loaf pans.  I often use my larger loaf pan if I’m giving away as a gift.

Using a large bowl, whisk together the dry ingredients. Flour, baking powder, ginger, cloves and salt.  Using a medium bowl, whisk together, pumpkin purée, melted butter, eggs and vanilla extract.

Add the wet ingredients to the flour mixture. Stir until the batter is completely combined.

Divide pumpkin batter into the coated loaf pans. Bake for about 50-60 minutes.  To test readiness, insert a toothpick into the center of the loaves.  When the toothpick comes out clean the loaves are ready to be removed from the oven.  Let cool for about 15 minutes and serve.

I like to drizzle a sugar glaze on top. It looks beautiful and tastes fabulous.  You can serve this quick bread in the morning with a cup of coffee or tea.  This super tasty pumpkin bread also makes a great late night snack!

Ginger Pumpkin Bread

Ginger Pumpkin Bread

How to prepare the Sugar Glaze:

1 ½ cups confectioners’ sugar

3-4 tablespoons filtered water

Using a small bowl, mix together the confectioners’ sugar and water. Using a whisk, combine until mixture is smooth and thick.  Transfer glaze to a measuring cup and drizzle over the loaves.  This sugar glaze will make enough to glaze two pumpkin loaves.

Happy baking friends!

Yours truly with Love and Peace in my heart,

G-

Spaghetti with Vegetable Meat Sauce…all covered with cheese!

Ingredients

A Fabulous Fall Spaghetti Sauce

Ingredients

3 lbs Roma or On the Vine tomatoes

1 28oz can Roma tomatoes (unsalted)

1 package white mushrooms

2 green peppers

1 lb carrots

1 large yellow onion

I bunch fresh basil

8 garlic cloves (minced)

Salt and pepper, to taste

3-4 tablespoons olive oil

Sprigs of garden herbs: rosemary, winter savory, French thyme (for sauce and meat)

2 lbs ground beef, 85% works fine

1 16 oz ( 1lb) packaged spaghetti noodles

Parmesan cheese, grated

Little Isabella mixin' it up!

Little Isabella mixin’ it up!

I love to cook this recipe for the little munchkins. It’s a great way for them to eat fresh vegetables without even knowing it.  If you own a food processor, Cuisinart, this tool will come in very handy to mince the vegetable melody.

How to prepare this wonderful comfort food:

In a large stock pot add ¾ water and bring to a boil. Score tomatoes and place them into the boiling water.  Boil for about 5-10 minutes.  You will begin to notice the skins of the tomatoes starting to peel off.  In a large bowl prepare an ice bath (water and ice cubes).  Drain the water from the tomatoes and transfer them to the ice bath.  When cool to touch, peel the skins off.  Place the peeled tomatoes in the food processor.  You should get a nice liquid sauce.  Transfer tomato sauce to a large bowl.

ice bath

In a food processor mince the mushrooms, green peppers, onion, basil, 4 garlic cloves and garden herbs. You can combine the vegetables together in processor to save time.  Transfer the chopped vegetables to a medium bowl and set aside.

minced veggies

Place the remaining minced garlic and garden herbs in a sauce pan on medium heat. Brown for about 3 minutes.  Add the ground beef and brown until thoroughly cooked.  Drain the juices as needed.  I always leave a small portion of meat juice as that is where the flavor comes from.

Add the browned meat and chopped vegetable melody to a large stock pot. Slowly add the tomato purée to the meat sauce.  Add the olive oil stirring until fully combined.  Add salt and pepper to taste.  Simmer on low for at least one hour.  The longer the better for maximum flavor.

Boil the spaghetti noodles according to the directions on the package. Drain water and place noodles back into the pot.  Gradually add the meat sauce to the noodles.  Sprinkle the grated parmesan cheese on top of your spaghetti as much as your little heart desires.  In our family we sprinkle a lot!!!

Garlic bread or a garden salad make fantastic side dishes. Most of these ingredients you can purchase at Trader Joes.  This is a great dish for leftovers.  You can also freeze any meat sauce that remains.  Frozen sauces come in super handy when a mom has “one of those days!”

Enjoy this fun video of my dear Isabella using her Cuisinart skills in the kitchen!

http://www.youtube.com/watch?v=6_7o1iBQbZQ

b smiling while serving

Yours truly with Love and Peace in my heart,

G-