Recipe Review from 11/26/2018

I was hoping Cooking Light would have the December recipe index posted at this point in time, but they are either busy with the Eating Well switch-over or they aren't bothering to post. Since I didn't realize that, I didn't take a picture of the yummy spaghetti sauce recipe.

Between the pork roast from Thanksgiving Friday, and the spaghetti sauce, we were a bit meat-centric this past week. I wasn't expecting leftovers to last so long (hint, they slid into next weeks meal plan). So it goes.

The Meal Plan for week of 11/26
Sat (L) out (S) leftover pork roast
Sun (L) leftover pork roast (S) spaghetti with Italian Sunday Sauce
Mon (yoga/bkgrp/Legion) leftovers
Tues - leftover spaghetti
Wed - shrimp and grits
Thurs - leftovers
Friday- leftovers

Lunches - chicken wild rice soup

Pasta with Italian Sunday Sauce aka "Sunday Gravy" (Ckng Lght Dec 2018)
I made two substitutions in the recipe and I think it turned out splendidly - I subbed country style pork ribs for the beef ribs, and I used bulk ground Italian sausage. Why the change?I don't care for beef and, chunks of sausage links in my spaghetti sauce was unappealing PLUS I already had a package of frozen ground sausage in the freezer.

Otherwise I made as directed - the ribs were fall of the bone tender and just fell apart. When I sauted the ground sausage, I didn't break it into little bits, but left it as larger chunks, almost like small marbles size. This was very tasty - and it made a lot.;

I served this over regular spaghetti, polenta (delish!), and spaghetti squash. Recommended!

Serves 8 -10
1 tbsp olive oil
1 1/2 lb bone-in beef ribs (I used country style pork ribs)
12 oz hot Italian turkey sausage (about 3 sausage links)
I used 12 oz bulk ground hot Italian pork sausage
2 cups finely chopped yellow onion
1/2 cup finely chopped celery
3 Tbsp minced garlic
5 Tbsp unsalted tomato paste
1/4 cup dry red wine
1 (28 oz) can unsalted crushed tomatoes
1 rosemary sprig
1 tsp dried thyme
1 tsp dried oregano
1/8 tsp crushed red pepper
14 oz uncooked whole-wheat spaghetti
4 tsp red wine vinegar
1 1/8 tsp kosher salt

1) Heat oil in a large skillet over medium-high heat. Add short ribs and sausage in batches; cook, turning occasionally, until browned on all sides. Transfer to a plate. Do not wipe out skillet.

2) Reduce heat to medium; add onion, celery, and garlic to skillet; cook, stirring often, until lightly browned, about 5 minutes. Add tomato paste; cook, stirring constantly, 1 minute, Remove from heat; add red wine, scrapping bottom of skillet with a wooden spoon to loosen browned bits. Pour& mixture into a 6-quart slow cooker. Sir in tomatoes, rosemary, thyme, oregano, and red pepper. Add short ribs and sausage, submerging in tomato mixture. Cover and cook on LOW until short ribs are tender, about 7 hours.

3) Transfer short ribs and sausage links to a cutting board. Skim and discard fat from surface of tomato sauce in slow cooker. Discard rosemary. Let short ribs and sausage links cook 10 minutes.

4) Prepare pasta according to directions on package, omitting salt and fat. Cover to keep warm until ready to serve.

5) Remove meat from bones of short ribs; shred meat, and return to slow cooker.  Discard bones.  Cut sausage links crosswise into 1/2" thick slices; return to slow cooker.  Stir in vinegar and salt.  Serve over pasta.


Roasted Spaghetti Squash (Martha Stewart)  vegetarian, vegan
I saw Martha make this on one of her Cooking Shows and it looked so simple and delicious.  And it was incredibly simple.   I had a 3lb squash, so I figured I would have enough for at least two meals - one of which would be with the spaghetti sauce above.

I had enough for one meal, with barely enough for a side for a second meal.  Some tweaking to the meal plan was necessary.

Mine didn't turn out as stringy and golden and "fluffy" looking as Martha's.  I had quite a bit of liquid which made it a bit...goopy?   Especially after adding the extra 1 tbsp of olive oil and lemon juice.  I'd make this again, but drain the squash before adding any oil or lemon juice. 

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.