Spaghetti and Meatballs

Note: This blog post originally appeared on The Novel Approach.

Food, Memories, and Love

It might just be me, but I believe one of the most powerful ways you can show someone you love them is through feeding them. Growing up, the maternal side of my family was Sicilian. And let me tell you, the Sicilians believe in three things: love, family, and food. You simply did not turn down food when you visited my relatives (and you always sat around the kitchen table when you visited, never the living room).

My mom, who passed away from cancer in 2007, was a product of her Italian roots. Her best food was the simple Sicilian peasant fare she grew up and learned to cook from the aunts and grandmother who raised her. One of her best recipes, and the one she was known for, was her spaghetti sauce and meatballs. To this day, I make her all-day-simmer sauce on lazy Sundays. The smell of it brings her memory back to me more powerfully than any photograph and, yes, that aroma often brings a tear to my eye.

I could not write my “romance with recipes” Dinner at Home, without including that recipe. I share it with you below. I also would like to share a little excerpt from the book, in which my main character, Ollie, remembers making meatballs with his own Italian mom. The excerpt reminds me of the special times I shared with my mother, almost always in the kitchen.

Ollie and Meatballs (an excerpt from Dinner at Home)

“Go ahead, you do it.”

Ollie looks up at his mother, her warm smile, her dark hair and green eyes as she stares down at the five-year-old, expectantly. 

“Like this?” Ollie asks and he upends the jug of milk over a couple of slices of white bread his mother has placed in the sink.

“Rub it in. Get the bread all nice and wet,” his mother says.

“Like it’s getting a bath?” Ollie asks.

His mother laughs. “Like it’s getting a bath.”

Once the bread is thoroughly wet, Ollie picks it up and holds it, dripping, over a bowl of equal parts ground beef, veal, and pork. 

“Now grind it all up,” his mother says. And Ollie squeezes the bread, squeezing and twisting it until it drops in damp crumbs to the meat.

“Very good.” His mom pats his head. “What comes next?”

“The eggs?”

“That’s right.” His mom hands him the first egg and Ollie awkwardly cracks it against the side of the glass bowl. Some of the white runs down the outside of the bowl. “That’s okay,” his mom says when he looks up at her, lower lip out and eyes wide. “You’ll get it right with this one.” And she hands him another egg.

He does, cracking the egg and opening it over the meat and bread mixture so the yolk breaks when it hits. He looks down at the mixture, then back to Mom. “What’s next?”

“You know what’s next.”

“Garlic?”

“Lots of garlic.” She has already chopped the cloves fine and she gestures for him to cup his hands. When he does so, she delivers the pungent smelling stuff into his palms and tells him to scatter it around.
They add dried basil, oregano, onion powder, and salt and pepper. “Now get your hands in there and mix it all up.” She rubs his back as he combines everything, giggling at the wet mushiness of the mixture. She giggles too.

“Now the best part!” Ollie says. “Meatballs.”

His mother pulls a chair from the kitchen table and sets little Ollie on it so he can work more easily. She rolls up her sleeves and says, “Let’s get to work.”

Ollie awakened from the dream with a smile. One of his favorite childhood memories was helping his Sicilian mother make her spaghetti sauce and meatballs every Sunday. He did it throughout his life. He could now make her simmer-all-day-thick, rich, and delicious sauce with his eyes closed. Even though he used all the same ingredients in all the same proportions, it never tasted quite the same. Good, but just not quite the same. There was no substitute for a mother’s love.

Mom’s Spaghetti Sauce and Meatballs
(Serves 4-6)

1 29-oz. can tomato puree
1 12-oz. can tomato paste
1-1/2 teaspoon salt
1-1/2 teaspoon pepper
1-1/2 teaspoon sugar
Pinch of baking soda
1-1/2 teaspoon garlic powder
1 teaspoon each oregano, basil, and onion powder
2 handfuls grated Romano or Parmesan cheese (half a cup?)
7 cups water or 1-2 cups red wine with the remainder water (I usually use wine)

Note: Most all of the above ingredients can just be eyeballed. Mix everything in a big pot, add meatballs and pork and simmer for at least four hours. Highly recommended: brown some pork (ribs, chops, whatever’s cheap, a little less than a pound in the pan you’re going to cook the sauce in. Just caramelize it. Once it’s done, pull out, deglaze with a splash of red wine, and begin making your sauce.)

Meatballs
1 lb. ground beef (or beef and pork, or turkey)
1 egg
1 slice bread
¼ cup milk
Salt, pepper, garlic powder, parsley, onion powder, basil, oregano (just eyeball all of this)

Take a slice of bread, wet with milk, crumble into meat, and add seasonings and egg. Mix with hands, form into balls, brown in hot fry pan on stove in a little olive oil, and drop into the sauce.

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Beans, Beans, the Magical Fruit: Red Lentil Soup

Slow Cooker Red Lentil Soup

This is one of those recipes that I have to confess I came up with by throwing together pantry ingredients when I was looking for a quick and easy supper to make. I had some red lentils leftover from another recipe and thought, “What can I do with those?” A quick look around and I saw a can of diced tomatoes, chicken stock, herbs and the usual mirepoix (onion, celery, carrot) and thought they’d make a great hearty soup, especially in the slow-cooker, which really shines for cooking beans.

The soup (or stew—it’s thick) was amazing, if I do say so myself. Very flavorful and even better when reheat it a day or two later. I also had some Irish banger sausages in the freezer that I threw in, but you could substitute a different kind of sausage and still come up with a great main course soup. You could even go vegetarian—just leave out the meat and swap the chicken stock for vegetable.

Ingredients
½ onion, diced
2 carrots, peeled and sliced (or do what I do—use baby carrots already peeled and ready)
2 stalks celery, sliced
3 garlic cloves, crushed
1 quart chicken stock (homemade is best, but who has time for that?)
2 cups red lentils (I suppose another color would suffice too)
1 teaspoon dried basil
2 teaspoons herbes de Provence
1/2 teaspoon each garlic powder and onion powder
½ lb. sausage (I used bangers, but a good chicken sausage or Andouille, would also work well—just, for God’s sake—don’t use breakfast links)
Salt and pepper to taste (I am generous with my S&P); the best way to do salt and pepper is be conservative at the start of the recipe and taste and adjust just before serving.

Directions
Really, this couldn’t be easier. Simply dump all the above into a slow cooker, stir, cover and set to low for 8-9 hours. The great thing about dried lentils is they need no pre-soaking or prep (you might want to pick through quickly to make sure there are no stones mixed in).

At the end of cooking, remove sausage, halve lengthwise, then slice, and return to soup.
(Serves 4-6)

I served with grated cheese and more freshly ground black pepper. A loaf of crusty bread is almost a must-have with this.

Chicken Soup with an Italian Kick

I grew up with an Italian mom (Sicilian, actually), so I can't resist trying to morph regular recipes into Italian ones. This chicken soup is a good example. It's hearty and rich with garlic and spices like oregano and thyme. Pair it with a nice Pinot Grigio and a loaf of crusty bread and it's the perfect meal for a chilly day. 

Rick’s Italian Chicken Soup

Ingredients
1 T olive oil
1 sweet onion, chopped
1 carrot, sliced
3 stalks celery, sliced
3-4 garlic cloves, minced
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1 T dried basil
1 t dried thyme
salt and pepper
pinch of crushed red pepper (optional)
salt and pepper
32-oz. chicken stock
½ cup grated parmesan cheese
1 can cannellini or other white bean, drained and rinsed under cold water
2 cups baby spinach, kale, escarole or greens of your choice (run your knife through the greens; they should not be finely chopped)
1 cup orzo or other tiny pasta

Directions

Heat olive oil over medium high heat, add in onion, carrot, celery and garlic and sauté until soft. Season with salt, pepper, and the dried herbs. Stir a lot. They veggies should be fragrant, but shouldn’t brown.

Add in cubed chicken and cook until translucent. Add stock and stir to combine. Add in grated cheese (if you’re like me, you freeze the rinds from your parmesan and keep them on hand. If you do, throw a rind into the soup at this point). Add beans.

Bring to boil, reduce to simmer. Simmer for 20 minutes.  Add your greens, stir. Add in orzo and cook for recommended time on package. Taste for salt and pepper and adjust to your liking.

Soup is ready to serve. Add a drizzle of olive oil and pass more grated cheese at the table.

Mangia bene, vivi felice! (Eat well; live happy)

The Perfect Antidote to Winter: Chili Con Carne

When people ask me what's the best thing I make, I always think of my chili. It's a tried and true recipe and is as much a pleasure to make for my husband and me on a weeknight in and good enough to make for company on the weekend. I recommend pairing this with a pan of cornbread and a nice red wine.

Rick's Chili Con Carne

Ingredients
2 T olive oil
1 large onion, diced
1 Poblano pepper, diced
4 cloves garlic, minced
2-3 stalks of celery, sliced
1-1/2 lbs. ground chicken or turkey (you can use ground beef, but I think it makes too much grease. With the seasonings in this dish, the poultry works just fine)
2 15-oz. can fire-roasted diced tomatoes
1 15-oz. can black beans, drained and rinsed
1 15-oz. can kidney or pinto beans, drained and rinsed
2 T chili powder
1 T oregano
1 T cumin
1T instant coffee (yes, coffee. That might seem strange, but it adds depth of flavor and I promise you won't taste coffee)
1 t cinnamon (same as with the coffee)
1 t ground coriander
1 bay leaf
1/2 to 1 cup dry red wine
salt and pepper to taste
pinch or more of cayenne, depending on how hot you like your chili

Directions
Warm olive oil in Dutch oven over medium high heat. Add onions, pepper, garlic and celery and cook, stirring, until fragrant and soft (about 5 minutes). Add chicken and break up with a wooden spoon, stir and toss until it loses its pink color. Add in tomatoes and beans, stirring. Add in all the spices and bay leaf, stir, and bring to boil (if it isn't boiling already). Reduce to simmer and let it simmer for about 40 minutes. Taste and see if you need any additional salt and pepper. Note: this tastes much better if you make it a day ahead, refrigerate, and re-heat.

Top with sour cream or Greek yogurt, sliced green onions, avocado, cilantro, and shredded cheese...or whatever you like. It's all good.

Let me know if you tried my recipe, how you liked it, and if you got creative and made changes or additions. Both corn and mushrooms make great additions to the above.

Greens and Beans with Sausage Soup

My favorite way to cook is to just see what's in the pantry and fridge and let my imagination take over. This soup is an example of that technique. Inspired by mom's Sicilian greens and beans, this hearty soup will take the chill off any cold night. You can also make a vegetarian version. Just swap out the chicken stock for vegetable stock and leave out the sausage and add in an extra can of beans.

Greens and Beans Soup with Sausage

Ingredients
2 tablespoons olive oil
1 onion, chopped
1 carrot, diced
2 stalks celery, sliced
2-3 garlic cloves, minced
1-lb link Italian sausage, mild or spicy, your choice
4 cups chicken stock
1 15-oz. can crushed tomatoes
1 tablespoon dried thyme
1 tablespoon dried basil
1-2 tablespoons crushed red pepper flakes
1 bay leaf
2 cups baby spinach
1 15-oz. can cannellini beans or other white beans (garbanzo, navy)
½ cup orzo or other small pasta
Salt and pepper to taste

Directions
Heat olive oil over medium heat. Add onion, carrot, celery and garlic, sauté for about 5 minutes. Remove. In hot pan, sear sausage links, turning to brown evenly (only a minute or so).

Put sausage and vegetables into a slow cooker. Add chicken stock, crushed tomatoes, herbs, crushed red pepper, bay leaf, and salt and pepper. Cook on low for eight hours.

At 7/12 hours, turn slow cooker up to high and add in spinach, beans, and orzo. Cook for ½ hour or until spinach has wilted and pasta is tender.

Serve with a drizzle of olive oil and grated Parmesan or Romano cheese. All you need now is a nice crusty bread and some butter.

Fish on Friday: Parmesan Crusted Tilapia and Arugula Salad

When I was a little Catholic boy growing up in the 1960s, fish on Friday was pretty much a given. For my mom, it was usually breaded cod, fried, a salad with oil and vinegar, and homemade mac and cheese. Hey, if we didn't eat this way, we'd go to Hell! I pity those poor fools burning down there now while the rest of us lapsed Catholics can munch away on meat on Friday with impunity.

When I cook, I often like to forge a connection to my past and these two recipes below do just that.

Parmesan Crusted Tilapia
2 tilapia (or other white fish) filets
1 egg, beaten
1/2 cup grated Parmesan (please grate it yourself! Parmigiano-Reggiano is a staple at my house)
3/4 cup panko bread crumbs (or make your own if you're inspired)
1 t red pepper flakes
1 t dried thyme
1 t dried basil
i t garlic power
salt and pepper to taste
olive oil

Heat skillet over medium-high heat and add in a tablespoon or two of olive oil. Mix breadcrumbs and seasonings on a plate. Rinse filets, pat dry, and season with salt and pepper. Dip in egg then in seasoned panko crumbs, coating both sides. Immediately place in hot skillet (you should hear a sizzle). Cook for 3-4 minutes, flip, and cook for another 3-4 minutes. Transfer to a plate.

Arugula, Blueberry, and Beecher Salad
Note: This is more of a technique, but the dressing below is one of my go-to salad dressings. I rarely buy store-bought dressings; this dressing is one example of why not. It's simple, fresh, and takes about a minute to make.

Everyday Dressing
In the bottom of a salad bowl, drizzle about a quarter cup of good quality olive oil, drop in 2-3 tablespoons of red wine vinegar, add in 2-3 cloves of crushed garlic (I use my mincer, but you can certainly mince with a knife, just make sure it's very fine). Whisk until the ingredients emulsify or come together with no separation.

Top the dressing with a couple big handfuls of baby arugula (or greens of your choice). I work with handfuls, but I am guessing about three cups for this amount of dressing. Sprinkle on a handful of fresh blueberries and about a quarter cup of your favorite cheese, coarsely grated or use a vegetable peeler. I like Seattle's own Beecher's Flagship with this.

Mix it all up with tongs and serve as a side with the fish. Up to you if you want to add a starch.

Yes, yes, I know this is going out on Monday. I'm just giving you time to shop and plan for it!

Savory Oatmeal

Me with my sweet tooth and I've discovered I actually like my oatmeal savory rather than sweet. I have to admit, when I first read about the idea of using savory toppings on oatmeal from food writer Mark Bittman, the idea sounded gross.

But bear with me...and keep an open mind, as I did. Oatmeal is a pretty bland palate and if you think outside the box and jazz it up with savory condiments, trust me, you'll be rewarded. And like me, you may never want to turn back.

The picture is my savory oatmeal from this morning. It was filling, scrumptious, and I'm certain much healthier and lower in calories than if I had doused with it with butter, half and half, maple syrup and brown sugar, as I would have back in the days before I got wise to how good oatmeal can be with less-than-traditional toppings. Here's today's variation, but you should feel free to try it out with whatever sounds good to you or whatever you have on hand--cheese is a great addition, so are leftover veggies, chicken.... The possibilities are endless.

Savory Oatmeal

Ingredients
Oatmeal for one serving, prepared according to package directions (I use McCann's quick-cooking steel-cut oats and just zap it in the microwave in a big bowl).
1 scallion, sliced
Soy sauce
Sriracha sauce (Asian hot sauce--look for it in the aisle with the soy sauce, etc.)
1 poached or fried egg, cooked according to your tastes

Directions
Cook oatmeal (I always add a pinch of Kosher salt to the liquid, even if I'm making sweet). Halfway through cooking time, add in all of the white parts of the onion and most of the green, save a few green tops for garnish. When done, stir in a generous splash of soy sauce (if it's too thick, you can add a little more water, broth, or even butter). Top with your egg and reserved green onion. Drizzle sriracha artfully over all.

Panettone French Toast

One of our Christmas traditions at our house is to buy a panetonne, the gorgeous Italian bread-that-could-pass-for-cake traditionally served at the holidays. It's sweet, delicious, and usually filled with pieces of candied fruit (the one we got this year is chocolate and figs) Since there's only two of us, we usually can't eat all of it. But last year, I hit upon the idea (and I know it's not my idea alone; nothing new under the sun and all that) of making some of the panettone into French toast.

It's super easy and makes a wonderful Christmas morning breakfast. Here's my recipe for two; be fruitful and multiply if you want to make more.

Panetonne French Toast

Ingredients
4 thick slices panetonne
4 eggs
1/4 cup half and half
1/4 cup milk
dash of cinnamon
dash of nutmeg
1 T sugar
pinch of salt
zest of one lemon
juice of half that same lemon (oranges work equally well, too)
splash of Grand Marnier (Triple Sec would work too and I bet bourbon wouldn't be bad either)

Also:
Butter for pan
Powdered sugar and/or fresh berries for garnish
Maple syrup

Directions
Set a griddle or large pan over medium heat; put a generous pat of butter on the surface. While the

butter is melting whisk together all the ingredients except for the panettone (d'uh). When the butter has melted, dip each piece of panettone in the egg/milk mixture. It will soak it up quickly, so no need to leave it soaking. Take each slice out, shake off excess mixture and lay on griddle or in pan. Let cook approximately 4-5 minutes per side, depending on thickness and how high you have your heat. In other words, just check your slices, when they're golden brown, flip 'em over.

Serve with powdered sugar, maple syrup, and fresh berries if you have them. And yes, I know Sophia Petrillo would tell you that, "If God intended for us to eat like that, He would have handed us our teeth in a bag." But this is for a special occasion and you're not going to have it every morning. Mangia!

Veggie Minestrone

The following recipe is pretty close to the one in the wonderful book, Cook This, Not That by David Zinczenko and Matt Goulding. That recipe is a slimmed-down version of the minestrone served at Carraba's Italian Grill. This goes great with some crusty Italian bread and a green salad.

Vegetarian Minestrone

 (Serves 6-8)

 Ingredients 
2 tablespoons extra-virgin olive oil
1 onion, diced
4 garlic cloves, minced
1 cup diced potato (peel or unpeeled, your choice; I like the skin)
2 carrots, diced
1 medium zucchini or yellow squash diced
1 cup fresh green beans, ends trimmed and halved
1/4 cup oil-packed sun-dried tomatoes, diced
1 T tomato paste
1 t dried thyme
1 t dried basil
1/4 teaspoon crushed red pepper flakes
1 bay leaf
1 can (15 ounces) diced tomatoes in juice with Italian seasonings
4 cups chicken stock
4 cups mushroom stock (or all chicken stock or use vegetable if you want to keep truly vegetarian) Salt and pepper, to taste
1 can cannellini beans, rinsed and drained
Grated Parmesan cheese, optional
Pesto, optional

Instructions 
1. Heat oil over medium heat.
2. Add the onion and garlic and sauté, stirring, for five minutes.
3. Add potato, carrots, zucchini, and green beans and cook until the vegetables are just beginning to soften.
 4. Add the bay leaf, crushed red pepper, tomatoes, sun-dried tomatoes, tomato paste, thyme, basil, and stock. Bring to a boil. Reduce to simmer for as little as 15 minutes and up to 45 minutes (longer is better, in my book, but keep it at a simmer and give it a stir once in a while).
5. Add cannellini beans and warm through.
6. Adjust taste with salt and pepper.
7. Serve topped with Parmesan and a dollop of your favorite pesto.