Sunday, July 14, 2013

Spaghetti and Cabbage for a wet Sunday Dinner!

© copywrite by DMS Photography~all rights reserved (1)

I am cooking a lean spaghetti and cabbage dinner for the Sunday Menu and left overs for the week. The ingredients I am used are listed below. My picture is based off of small portions. I don’t want to screw up my summer diet program.

Ingredients -Spaghetti
1 ½      95 % Lean Ground Beef-browned
1/2       Small Red Onion - thin slices and the cube
1          Green Bell Pepper - cubed
1-2       Garlic cloves - minced  
1          (45 ounce) Old World Ragu “Traditional”  
1 ½       Cups water (for a long period of simmering for flavors to meld. If you don't want to simmer it as long, add less) 
2           Cubes of chicken bullion
1 ½      Teaspoons basil  
2          Teaspoons dried parsley flakes  
1          Teaspoon salt  
1/4-1/2 Teaspoon crushed red pepper flakes  
¼          Teaspoon fresh coarse ground black pepper  
1lb        Thick spaghetti - Banilla
 Fresh Shredded - parmesan cheese

Ingredients -Cabbage
1          Small cabbage
1/2       Teaspoons of fresh coarse ground black pepper
1         tablespoon “I cannot believe its Butter” Mediterranean blend

Directions:
Sauce
In large, heavy stockpot, brown 95% lean ground beef, breaking up as you stir. Add the red onions, chicken bouillon cubes and continue to cook, stirring occasionally until onions are softened. Add garlic, Ragu and water. Add basil, parsley, salt, crushed red pepper, and black pepper. Stir well and barely bring to a boil. Simmer on low, stirring frequently for at least an hour. A longer simmer makes for a better sauce, just be careful not to let it burn!

Noodles
Cook the thick spaghetti noodles in a large deep pot; add half the pot with water, ¼ cup of oil and 1 teaspoon of salt. Stir the noodles occasionally after 11-15 minutes check and make sure the noodles have a soft middle; please do this check throughout the cooking time in order not overcook. Drain and rinse with cold water and then place back into the cooking container. At this point I add butter, pepper and fresh shredded - parmesan cheese.

Cabbage
Cube cabbage and steam for about 10 minutes, drain off all water. Add the butter and pepper.

Bon Apatite  Peace Diana
(c) Copywrite by Diana Mary Sharpton

References:
1. Photography: Spaghetti and Cabbage© copywrite by DMS Photography~all rights reserved (1)
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