(cookie recipes too, and more soon to come, like desserts, appetizers, snacks...)
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MEALS
Italian Tuna Spaghetti
(I will add measurements soon - I always eyeball it, but I realize many people like to know exactly how much of spice and seasoning to use, please check back soon....thank you)
about 2 or so tbsp olive oil
1 can (5 oz) of tuna, drained
dash or two of salt
dash or two of black pepper
dash of red crushed pepper flakes
1 tsp dry minced garlic (or 1/2 tsp fresh minced)
1 can tomato paste (12 oz) ~ I use Hunts
1 tbsp butter
1 lb. of spaghetti (or pasta of your choice), cooked al dente ~ I prefer Barilla, I stock up when it's on sale
In a medium sauce pan over low-medium heat, cover bottom of pan with a thin layer of olive oil.
Dump in drained tuna, chopped (as fine or chunky as you prefer)
Add salt, black pepper, red pepper, and garlic.
Stir and cook for a few minutes to allow garlic to release flavors. (be sure NOT to let garlic get dark brown or burn. That ruins the flavor. Low to medium heat only for just a quick few minutes, and keep an eye on it).
Add the can of tomato paste.
Use the now empty tomato can and add two cans of water to the sauce pan.
Stir and put on medium-high to high heat.
Watch until it starts to come to a slight boiling point.
Turn down heat to low.
Add butter, stir, and let cook on low for at least 15 minutes before serving.
(check consistency of sauce, see if you need to add a little more water, but don't make too thin, pasta sauce is suppose to stick to your noodles.)
I put my big pot of water on (with some salt added, of course) when I start making my sauce. By the time the big pot of water comes to a boil and I cook my spaghetti, the sauce is done and ready to all be served.
I usually use just 1 can of tuna. But you can certainly use 2 cans if you prefer. Some kids really enjoy eating lots of chunks of tuna in this sauce. You can also leave the tuna in as large a chunks as you like, or mash it up well with a fork before adding into the sauce pan. It's a great easy and inexpensive way to add some protein to your pasta.
You really need to try this recipe before thinking tuna and spaghetti doesn't sound like a good combo. It's been enjoyed by Italian families forever. And whenever I have made it for friends they have always asked for the recipe. So, give it a try. Add a salad or a raw veggie platter to the table and it's a really nice balanced dinner. Green beans also go well with red sauce pasta dishes. Like many pastas, this tastes very good with some grated Parmesan cheese sprinkled on top of your portion.
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Quick Vodka Pasta
(can also be made without the vodka)
2 tbsps. butter
2 tbsps. olive oil
2-3 small onions, or one large onion, diced small
1 clove garlic, minced, or a few shakes of dried minced garlic
salt - to taste
black pepper - to taste
red pepper flakes - to taste
1 can pitted black olives (left whole, or cut them each in half)
1 can (28 oz.) crushed tomatoes (plain - not Italian flavored ones)
basil - to taste (dry is fine if you don't have fresh)
parsely - a good handful (dry is fine if you don't have fresh)
sugar - about 1 tablespoon
1/4 c. vodka
1 lb. of pasta (penne works well with this or rotini, etc.)
Put on a large pot of water to come to a boil. Don't forget to add some salt. I put it on med-high heat while I then start making the sauce:
Heat the butter and olive oil in a fry pan on low. Add the diced onion, salt, and sugar.
Cook on low to med-low heat. Be sure not to cook on too high a heat. You want the onions to get soft, translucent, sweet and tender (too high a heat can cause them to brown and toast, which you do not want in this recipe).
Once the onion looks clear and feel tender, add the garlic, black pepper, red pepper flakes , and olives.
Stir and let that cook up for a few minutes on low heat, then add the crushed tomatoes, basil, and parsley.
Then add the vodka.You can now cook your pasta. Put the pasta water on high and when it comes to a boil, pour in your box of pasta. Bring water back to a boil, then turn down to med-high heat, making sure it still has a slight bubbling to it at all times, but not a full boil so it doesn't boil over. Stir right off for a few minutes so it will not stick. (do not add oil to your pasta water) Stir occasionally, but if you stirred right off, and you don't over cook or over boil, it shouldn't stick. Cook al dente (read the time suggestion on the box of pasta if you are not sure, the time varies depending on what pasta shape you are using).
While the sauce is cooking, if it seems to thicken up too much, I often add some water here and there to keep it the consistancy I like. You can use the pasta water for this. Just like Italian grandma's do. : ) Just add a little at a time (a big spoonful or two) because once you over-thin it, you are stuck (unless you have some tomato paste on hand and can then add a few tablespoons to thicken the sauce back up, or cook it longer to let it thicken back up).
Once it's ready, drain your pasta and pour back into pot, then add your sauce to it and gentle toss to cover all noodles. Enjoy!
(you can add mushrooms to this, omit olives if you don't like them, make the recipe your own)
Yes, I promise I will add some non-red sauce and non-pasta recipes soon too. But I have an onion and bacon sauce similar to this that is so good! I will be posting that one soon...
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COOKIES
No Bake Chocolate Oatmeal Cookies
Making cookies has never been quicker and easier. (although it's almost like an oatmeal candy/fudge, in a way)
1 stick margarine or butter
1/2 cup milk
2 cups sugar
1 cup chocolate chips
3 to 4 tablespoons peanut butter, optional
3 cups oatmeal
1 teaspoon vanilla extract
Place chocolate chips, peanut butter (if used), oatmeal and vanilla in a large mixing bowl. Combine the margarine, milk and sugar in a saucepan; bring to a rolling boil. Boil for 1 minute. Combine the hot mixture with the oatmeal mixture; stir well. Drop by spoonfuls onto wax paper. Refrigerate for a few hours. Then gobble up!
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