A Little Bit of Home(Cooking)

Today I still find myself missing the ease of being in my mother's home. Even though it is not my home anymore, I still find myself comforted by being in her space, simply because it resonates with her, and so with me. I think a lot about our times together, just the two of us in that little apartment. We struggled a lot to get by, but I'm not sure I knew it then. I mean, I knew but yet, those times were some of the best in my life so in that respect it never mattered. The make-shift family we had then of artists, musicians, writers -- these were some of the most important friendships of my life. These people shaped my outlook on the world, and so they are with me every day that I step out into it. To all of those beautiful people --- I love you.

So in perfect homage to my mother today, I took on another of her hand-me-down recipes. A classic Italian favorite - Spaghetti with Meatballs (and Ribs).

[I tend to make this recipe in large quantities and store for later use.]

My mother taught me to cook through instinct and emotion, and so I am not someone who generally cooks by recipe. I tend to be able to just throw things together without careful measurements. This blog is one way I am attempting to archive my family recipes for the next generation. Please keep in mind as you read that all of my measurements (excluding baking) are approximations, and that I may make a particular recipe a little bit differently each time I cook it depending on who I'm feeding, or how I'm feeling. Please adjust to your personal tastes, and use your culinary intuitions to guide you.

Meatballs
(Makes 24-26)1 lb. ground beef
2 eggs
1/2 c. bread crumbs
1/2 c. Parmesan cheese
2 garlic cloves, minced
1 tsp. each: basil, parsley, oregano

Mix all the ingredients together by hand until evenly mixed. Press into small hand-full sized meatballs. Bake at 350 degrees until browned and cooked through, approximately 15 min.

*Tip: These can be made ahead of time and stored in batches in the freezer until needed. Just make sure to cool them to room temperature before freezing in order to maintain flavor, and minimize frost buildup.

Per serving (2 meatballs): 118 calories, 15 grams protein and High in Iron

Ribs: This time around I used one package of pork baby-back ribs and cooked them according to the package instructions which called for them to be cooked in the oven at 350 degrees for 3 hours in a shallow covered dish and then grilled (or in my case, simmered) in desired sauce until done and serve.

Sauce
2 lg. (28 oz.) cans crushed tomatoes (I like to use ones seasoned with Basil, Oregano and Garlic)
1 sm. 6 oz. can tomato paste ( and 1 can water)
1 onion, finely chopped
1 green pepper, finely chopped
6-8 white mushrooms, finely chopped
1 tsp. each basil, parsley, oregano
4-6 cloves garlic, minced

(Per Serving (approx. 1 cup sauce): 113 Calories, 8 g Fiber, 7 g Protein and High in Iron, Vitamin C and Vitamin A)

*I didn't use all these vegetables in the version I photographed here, but I generally like to make a pretty hearty sauce. I make the meatballs and ribs ahead of time and divide the batches in half (freezing one half for later use). I then through the sauce components together into a crock pot and add the half batch of meatballs, and the half batch of ribs (sliced into single rib chunks) and simmer on low all day.

When I get home, I can throw on some noodles, crack open a bottle of wine and enjoy my masterpiece. (It is best with a thick slice of garlic bread and a small mixed greens salad (with a light garlic olive oil dressing) as a finishing course.) Enjoy!

Clams Under $10

Today, more than usual, I was desperately homesick for my mom. Living 7-8 hours away from her and my younger brothers never seemed very far, until I decided to get married --- and I don't have them here with me while I plan, and stress.

So, craving her presence I decided to fall back on the comfort of my kitchen and made a dish I learned from her so long ago ( I even remember refusing to eat this particular dish as a child, but lately I find it reminds me of home). Its simplicity is one of the best things about it – and it has very common ingredients that most of us food enthusiasts have lying around the house.

While I don't prefer the canned clams, they do make the dish simple and cheap, and if rinsed thoroughly they can still have a clean flavor.

Linguine with White Clam Sauce

(Serves 4)
3/4-1 lb. Linguine pasta
4 – 6.5 oz. cans chopped clams (you can also use minced clams if preferred) –
RESERVE CLAM JUICE
2 tbsp. olive oil
3 cloves garlic, chopped
1 small bunch parsley, coarsely chopped
1 lemon, chopped with seeds and rind removed
Optional 2-4 tbsp. cornstarch

This recipe requires a little bit of work ahead of time to clean and prepare the clams. Even when working with canned clams you tend to get some grit and sand mixed in with the juice, so first you definitely want to make sure your clams (and juice) are clean. To do this, first I drain the clam juice into a tall glass (or two), cover them with foil and allow them to sit for at least 4 hours in a cool place to allow the sand to settle to the bottom. Then suck up the clean juice carefully from the top with a turkey baster and set aside in a clean measuring cup.

Meanwhile, in order to clean the clams, place them in a small wire strainer and submerse the strainer and clams into a bowl filled with clean cold water and agitate. I repeat this 6-7 times and then rinse once with the tap and set aside.

Once these steps are complete you’re ready to proceed with this recipe.

First, cook the linguini pasta according to the package instructions.

Meanwhile, cover the bottom of a small skillet with the olive oil and heat. Brown the chopped garlic in the olive oil and let sit. Add the clam juice (approximately 1 1/2 to 2 cups cleaned) and heat to a low boil. If you want a thicker, creamer sauce (the way my hubby prefers it) you can add a few tablespoons of cornstarch at this point and whisk while heating until the sauce remains smooth (not chunky).

Add the clams and let simmer 10 minutes. Add the parsley and lemon at the end and serve over cooked linguine.

Price Break-Down for Recipe:
For every recipe I post here there are a few items that I assume every cook will have on hand, so those items (where indicated) will not be included in the price break down. For this particular recipe I assume you have: olive oil, fresh garlic and cornstarch.

4 – 6.5 oz. cans chopped clams - $1.39 per can – $5.56 Total
1lb. package of Linguini pasta – 10 for $10 this week at my local market - $1.00 Total
1 small bunch flat leaf parsley - $0.99 per bunch - $0.99 Total
1 lemon – 3 for $1 - $0.33 Total
Total for Recipe: $7.88 for 4 servings.

Even if add a tossed salad with a quick olive oil, balsamic and herb dressing I can still pull this meal together for under $10! With that kind of savings you can even throw in a nice, but still cheap, bottle of white wine and not feel guilty about the indulgence.

**TIP**
If I do splurge on the bottle of white wine I will throw 1/3 cup of it into the sauce for a little extra something. Enjoy!

Per serving (sauce): 180 calories, 2 g protein, 2 g fiber, and Very High in Vitamins A and C

Food for Thought

The problem with the traditional approach to dieting is that it is all about deprivation. It is impossible to stick with them because of the constant “can’t can’t can’t.” It ends up making you feel worse about yourself (as opposed to better) and you soon fall back into old patterns because, while they may not be healthy, they are comforting (and often easy). So, how can you ditch those bad habits (e.g., snacking when bored) without faltering? There is a trick! Turn dieting into a festival of opportunities. Make it about discovering new foods, new flavors, and new techniques. Try out new recipes, ones that you can and should eat and challenge yourself to try new ingredients, or old ingredients in new ways. And finally, once a week, CHEAT! If you allow yourself that small reward you’ll be less likely to binge (in both high quantities and high frequencies) on those guilty pleasures you just can’t resist.

If you have a favorite dish that you just can’t give up, try revamping it into a healthier version that you can feel less guilty about indulging. For me, one of those irresistible dishes is Eggs Benedict (eggs smothered in a rich hollandaise sauce over ham and English muffins). So when I came across this healthier version of my favorite breakfast in Good Housekeeping magazine I was so excited to test it out. All in all it was a very appetizing alternative to the traditional dish. While the sauce was not an ideal alternative to the hollandaise it still had a rich buttery flavor that complemented the lighter recipe. While this recipe itself still isn’t the healthiest breakfast option out there, it does pack some great nutrients and bright flavors into an otherwise heavy cream dish.

Spinach Eggs Benedict with Lemon Butter Sauce
(Makes 4 servings)

4 slices low-sodium ham
1 tbsp. distilled white vinegar
8 large eggs
4 whole wheat English muffins
9 oz. baby spinach

For Sauce:
1 lemon
2 tbsp. unsalted butter
2 tbsp. all purpose flour
1 cup low-fat (1%) milk, warmed
Salt and pepper, to taste

Preheat oven to 350 degrees F. Fill a tea kettle (or saucepan if no tea kettle is available) with water and heat to boiling on high.

Meanwhile, you can begin preparing the sauce. From the lemon, grate 1/2 tsp. of the rind and squeeze 2 tbsp. of juice and set both aside.

In a 1-quart saucepan melt the butter on low. Add the flour and cook for 1 minute, stirring constantly. Then, with wire whisk, gradually add in milk. Cook on medium, stirring until sauce thickens and boils. Once the sauce has reached a boil, reduce heat to low and simmer, still stirring, for 5 minutes.

Remove the saucepan from the heat and stir in the lemon rind and juice, a pinch of salt and approximately 1/8 tsp. freshly ground pepper. Set the sauce aside but keep it warm. This recipe will yield about 1 cup sauce (about 1/4 cup per serving).

Halve the ham slices and heat them in the bottom of a 12-inch skillet on medium for approximately 5 minutes, turning once. Remove them from the skillet but keep them warm.

To the same skillet, add vinegar and approximately 1 1/2 inches of boiling water. Break 1 egg into a small cup and then hold the cup at the water’s surface to slip in the egg gently. Repeat this with 3 more eggs and cook them for 3-5 minutes or until the whites are set.

With a slotted spoon transfer the eggs onto a paper-towel lined plate. Repeat this step with the 4 remaining eggs.

While the eggs are cooking, toast the muffin halves in the pre-heated oven for 10 minutes or until golden. Cook the baby spinach in a nonstick pan over medium heat until just wilted. To serve, top each English muffin half with 1 piece of ham, 1/8 of the spinach, 1 egg and 2 tbsp. of sauce. Enjoy!

Per serving: 435 calories, 32 g protein, 5 g fiber