Throw Together Spaghetti

Throw Together Spaghetti

These days you have all the time in the world to plan a meal, but there’s always a catch.  Today, the catch was I had plenty of stuff on hand, too much to warrant a trip to the grocers. Doesn’t sound like much of a catch, but I also had no plan.

See, I’m a guy who likes to dine, not just eat. So, I searched the cupboards and refig and saw some things that piqued my interest.

I decided on spaghetti, but there was no way to overcome my prideful exuberance and just pour some red sauce over noodles.  Some things just aren’t done in my kitchen.

Didn’t want a cream or cheese sauce either.  Much too much of a cliché.

What I came up with was something that even my fastidious significant other declared to be a tolerable dish.  High praise indeed from someone who eats pizza with a knife and fork and insists that I make salad dressing and bake my own biscuits for breakfast.  Well, it wasn’t breakfast time and there was no lettuce, so that simplified the matter.

I’m a simple man, with exquisitely simple tastes.   But, just to be sure I was on the right track, try this recipe yourself, making your own changes to suit what your pantry holds.

Throw Together Spaghetti

1 Pound ground pork

½ Sweet onion, diced

1 Regular sized colorful sweet bell pepper or a few baby bells, diced

Many good shakes of Italian Rustic herbs (list provided on a photo below)

A full package of whichever spaghetti noodles you have on hand (cooked according to package directions

Olive oil

Salt and pepper

Slosh in a goodly amount of olive oil in a medium to large skillet.  Cook the ground pork, breaking it up as much as possible.  Add the diced onions.

When the onion is translucent, add the chopped bell pepper and the seasonings.  Stir repeatedly, then pour in ¾ cup of water to steam the mixture until all the water evaporates.  Take the mixture off the stove.

Meanwhile, cook the spaghetti.  When done, drain and add olive oil to the pot.  Put the spaghetti back in the pot and stir.  Add more oil if you want, then add the sauce.  Mix well.

Serve with a toss of Parmesan and some sliced green onions.

Now pour yourself some Italian wine, white or red, your choice.

A throw together meal that’s fast and easy and one you won’t forget.

Saluti!   

Sweet Hot Mustard

Sweet Hot Mustard

Still need a few little gifts for friends and associates from work?  Of course.  Need to butter up the boss’s wife.  Oh, yeah!  But you have a slight problem.  Lots to do and little time to do it.  I have you covered and wrapped in ribbons! Sweet Hot Mustard is what you’re looking for.  No wonder both my faithful readers are so faithful.  You’ve come to the problem solver!

Listen closely. All your friends already have a house full of stuff.  The last things they need are trinkets for the coffee table, another ornament for the tree, or a set of coasters. But, do they have something that will turn ordinary ham sandwiches into fabulous treats that fit right in with eggnog and cookies when unexpected freeloaders wonderful guests drop by the day after Christmas?

One big hint:  When you make this recipe, you’ll be able to give away ten little jars to people you just barely like and still have enough to stock your own frig.

Another thing to keep in mind.  In the busiest time of the year, this gift takes very few ingredients and only a few minutes to make. The rave reviews will follow you well into the New Year.  The ravers will be soooooo apologetic they didn’t give you gifts.  Be happy!  The last thing you needed was another coffee cup.

So, let’s get started on Sweet Hot Mustard

Only Six Quick Steps

1.    Combine 6 oz of mustard powder with an eighth teaspoon of powdered red pepper, and a fourth teaspoon each of black and white pepper.  Add only enough water to make a thick paste.  Two Tablespoons of water or less. Stir well.

2.    Put two cups of sugar, one and one half cups of vinegar, and one teaspoon of salt in a sauce pan and boil until the sugar fully dissolves.

3.    Stir the sugar/vinegar mixture into the mustard paste a little bit at a time until all is combined. Don’t worry that it looks a little thin.  The next three steps will thicken it.

4.    Beat three eggs.

5.    Stir the mustard/sugar/vinegar mixture into the egg mixture.  Using an electric mixer is best to prevent the egg from cooking before it is fully combined.  Return the mixture to the sauce pan.

6.    Bring the mixture to a boil.

That’s it!  Now all you have to do is put the sweet hot mustard in jars!  Want to be a little fancy? Print and attach some labels. 

Voilá!  Quick and tasty presents from your kitchen to theirs! Now take a bow!

Because the mixture contains eggs, I suggest refrigeration.

Easy Lemon Chicken

This year’s Thanksgiving may be a vivid memory, but just in case, let me remind you,

1.    What you said:  Wow, this Thanksgiving was so special! What you meant: Please leave now. This ain’t an overnight.

2.    What you said: Everyone have enough to eat?  What you meant: Think your socks will still fit?

3.    What you said: We should do this more often. What you meant: Let’s schedule it at your house, during the next ice storm in hell!

After Thanksgiving, did your talking scale tell you, one at a time please? I understand your agony and I’ve come to your rescue.  You need something healthy, but satisfying. I have a very easy solution that will slash that hunger, cut those calories and won’t make you a kitchen slave.  Matter of fact, it’s called Easy Lemon Chicken.

First, let’s get this straight.  Easy doesn’t mean this recipe is bland or lacking in a certain amount of style, or complexity of flavor.  What it does mean is you can put it together in a matter of minutes, yet it gets flipped in the oven and comes out making you look like an accomplished chef.  It’ll also boost your ego and please your guests.  Did I say ‘please? Your guests will rise from the table to applaud as you take a bow.  Only your wife will look aghast and begin the interrogation, “Don’t lie to me!  Where did you buy this?”

Of course you’ve learned by now to simply swallow the bitter bile of matrimonial outrage and permit your guests to embrace you with a kiss on both cheeks. For the good-looking females, depending on your courage and the size of their husbands, it is permissible to suggest a deep and lingering kiss on the lips.

Yes, this recipe is that good.  And, no your wife is probably not that bad and will be content to damn you with faint praise. “It’s ok” and mildly suggest kissing guests on the lips will result in a massive head injury.

So, how do you make this wondrous dish?

Easy Lemon Chicken

4 Half chicken breasts, skinless and boneless

1 Lemon, juice and several wide peelings of the rind, finely chopped

1/3 Cup all purpose flour

½ Teaspoon salt

1 Tablespoon paprika

¼ Cup vegetable oil

1 Cup Chicken broth

2 Tablespoons brown sugar

1 Cup white wine

Preheat your oven to 375ºF (190ºC)

Putting it together:

Squeeze the lemon over the chicken breasts until al the juice is squeezed out.

Combine the flour, salt and paprika in a plastic bag, put the chicken in and toss until the chicken is coated.

Put the vegetable oil in a frying pan on medium heat and fry the chicken breasts until they are just golden brown on both sides.

Don't’ worry that they’re not cooked through.  Keep reading!

Place the chicken breasts in a baking dish and sprinkle on the finely chopped lemon rind.  Mix the sugar, broth and wine together and pour it over the chicken.

Slide the baking dish in the oven and cook, uncovered for 45 minutes.

Set your timer and don’t you dare overcook this dish!

I served the lemon chicken with chunked, unpeeled potatoes, tossed in vegetable oil, salt and pepper, microwaved to soften, then browned in the oven.

Also, Brussels sprouts, salted, peppered, coated in vegetable oil and browned in the oven.

Now you’ve got a decision to make.  Remember, you only used one cup of wine for the recipe…so do you drink the rest yourself or offer some to your guests?  I hate decisions like this.  But, these folks look like beer drinkers and beer is cheap. Hummmm….