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Here are the tastingspoons players. I’m in the middle (Carolyn). Daughter Sara on the right, and daughter-in-law Karen on the left. I started the blog in 2007, as a way to share recipes with my family. I’m still doing 99% of the blogging and holding out hope that these two lovely and excellent cooks will participate. They both lead very busy lives, so we’ll see.

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BOOK READING (from Carolyn):

Music of Bees, Eileen Garvin. Absolutely charming book about a woman in midlife, lonely, who raises bees, also makes unlikely friends. Heart-warming and very interesting about beekeeping.

A Postcard from Paris, Alex Brown. Really cute story. Dual time line, 1940s and present day about renovating an old apartment in Paris, things discovered.

Time of the Child, Niall Williams. Oh such a good book. Very small village in Ireland, 1960s. A baby is left on the doorstep. The town all whispers and helps. I listened to an interview of the author, which made me like him and his books even more.

Sipsworth, Simon Van Booy. If you like animals you’ll swoon. An old woman who really wants to die finds a tiny mouse in her house and befriends it and finds a reason to live. Utterly charming book.

The Forger’s Spell, Edward Dolnick. True story. For seven years a no-account painter named Han van Meegeren managed to pass off his paintings as those of Johannes Vermeer.

If You Lived Here, You’d be Home by Now, Christopher Ingraham. Could hardly put it down – about a journalist who takes on a challenge to move to small town in Minnesota and write about it. He expects to hate it and the people and place, but he doesn’t. Absolutely wonderful true story.

The River We Remember, William Kent Kreuger. 1950s, Minnesota. A murder and the aftermath. Could hardly put it down. Kreuger has such a vivid imagination and writing style.

How the Lights Gets In, Joyce Maynard. An older woman returns to New Hampshire to help care for her brain-injured son. Siblings and family, lots of angst and resentments.

The Filling Station, Vanessa Miller. Every American should read this book. A novelized retelling of the Tulsa massacre in 1921. Absolutely riveting.

The Story She Left Behind, Patti Callahan Henry. Love this author. Based on a true story. A famous author simply vanishes, leaving her husband and daughter behind. She had invented a mystical language no one could translate. Present day, someone thinks he’s solved the riddle, contacts the family. Really interesting read.

The Girl from Berlin, Ronald Balson. Love anything about Tuscany. An elderly woman is being evicted from a villa there, with odd deed provenance. Two young folks go there to help unravel the mystery. Loved it.

The Island of the Colorblind, Oliver Sacks, M.D. Nonfiction. The dr is intrigued by a remote Pacific island where most of the inhabitants are colorblind. He also unravels a mystery on Guam of people born with a strange neurological problem. Medical mysteries unveiled. Very interesting.

The Bookbinder, Pip Williams. Post 1914 London. Two sisters work at a bookbindery. They’re told to not read the books. One does and one doesn’t. One has visions beyond her narrow world; the other does not. Eventually the one gets into Oxford. Lovely story.

The Paris Express, Emma Donoghue. 1895 on a train to Paris, a disaster happens. You’ll delve into the lives of many people who survived and died in the crash.

A Race to the Bottom of Crazy, Richard Grant. This is about Arizona. Author, wife and child move back to Arizona where they once lived. Part memoir, research, and reporting in a quest to understand what makes Arizona such a confounding and irresistible place.

The Scarlet Thread, Francine Rivers. A woman’s life turned upside down when she discovers the handcrafted quilt and journal of her ancestor Mary Kathryn McMurray, a young woman who was uprooted from her home only to endure harsh frontier conditions on the Oregon Trail.

A Place to Hide, Ronald Balson. 1939 Amsterdam, an ambassador has the ability to save the lives of many Jewish children. Heartwarming.

Homeseeking, Karissa Chen. Two young Chinese teens are deeply in love, but in China. Then their families are separated. Jump to current day and the two meet again in Los Angeles.

North River, Pete Hammill. He always writes such a good story. A doctor works diligently healing people from all walks of life. His wife and daughter left him years before. One day his 3-yr old grandson arrives on his doorstep.

A Very Typical Family, Sierra Godfrey. A very messed-up family. Three adult children are given a home in Santa Cruz, Calif, but only if the siblings meet up and live in the house together. A very untypical scenario but makes for lots of messes.

Three Days in June, Anne Tyler. The usual Anne Tyler grit. Family angst. This wasn’t one of my favorites, but it was entertaining and very short.

Saved, Benjamin Hall. Author is a veteran war reporter. Ukraine, 2022, he nearly loses his life to a Russian strike. Riveting story – he survives, barely.

Grey Wolf, Louise Penny. Another Inspector Gamache mystery in Quebec. She is such an incredible mystery writer.

All the Colors of the Dark, Chris Whitaker. A missing person mystery, a serial killer thriller, a love story, a unique twist on each. Could hardly put it down.

Orbital, Samantha Harvey. Winner of 2024 Booker Prize. I don’t usually like those, but I heard the author interviewed and she hooked me. This is not a normal book with a beginning, a story and an end. It’s several chapters of the day in the life of various astronauts at the ISS (Int’l Space Station). All fictional. She’s been praised by several real astronauts for “getting it” about space station everyday life.

The Blue Hour, Paula Hawkins. An island off Scotland. Inaccessible except when the tide is out. Weird goings on. An artist. A present day mystery too.

Iron Lake, William Kent Krueger. A judge is murdered and a boy is missing. Riveting mystery.

Tell the Wolves I’m Home, Carol Ricks Brunt. 1980s. A 14-yr old girl loses her beloved uncle. Yet a new friendship arises, someone she never knew about.

Four Treasures of the Sky, Jenny Zhang. 1880s, a young girl is kidnapped in China and brought to the United States. She survives with many hurdles in the path.

The Boy Who Fell out of the Sky, Ken Dornstein. Memoir, 1988. The author’s brother died in the PanAm flight that went down in Lockerbie, Scotland. A decade later he tries to solve “the riddle of his older brother’s life.”

Worse Care Scenario, T.J. Newman. Oh my. Interesting analysis of what could/might happen if a jet crashed into a nuclear plant. Un-put-downable.

Song of the Lark, Willa Cather. Complicated weave of a story about a young woman in about 1900, who has a gifted voice (singing) and about her journey to success, not without its ups and downs.

Crow Talk, Eileen Garvin. Charming story which takes place at a remote lake in Washington State, about a few people who inhabit it, the friendships made, but also revolving around the rescue of a baby crow.

The Story Collector, Evie Woods. Sweet story about some dark secrets from an area in Ireland, a bit magical, faerie life, but solving a mystery too.

A Sea of Unspoken Things, Adrienne Young. A woman investigates her twin brother’s mysterious death. She goes to a small town in California to figure it out, to figure HIM out.

The King’s Messenger, Susanna Kearsley. 1600s England, King James. About one of his trusted “messengers,” and his relationship with a young woman also of “the court.” Lots of intrigue.

In the Shadow of the Greenbrier, Emily Matchar. Interesting mystery in/around the area of the famous resort in White Sulphur Springs, West Virginia.

Isola, Allegra Goodman. Hard to describe, survival story on an island in the 1600s.

Save the Date, Allison Raskin. Rom-com, witty, LOL funny. Clever.

The Sirens, Emilia Hart. Numerous time-lines, Australia. Mysteries abound, nightmares, abandoned baby, weird allergies.

Red Clay, Charles Fancher. LOVED this book. Mostly post-Civil War story about the lives of slaves in Alabama during Reconstruction.

Stars in an Italian Sky, Jill Santopolo. Dual time line, 1946 and recent time. Love stories and a mystery.

Battle Mountain, C.J. Box. Another one of Box’s riveting mysteries. Love his descriptions of the land.

Something Beautiful Happened, Yvette Corporon. A memoir of sorts in Greece, tiny island of Erikousa, where the locals hid Jews during WWII. All elusive stories told by the author’s grandmother.

The Jackal’s Mistress, Chris Bohjalian. 1860s Virginia, about a woman who saves the life of a Union soldier. Really good story.

Song of the Magpie, Louise Mayberry. Really interesting story about Australia back in the days when it was mostly a penal colony. Gritty strength of a woman trying to thrive with her farm.

The Boomerang, Robert Bailey. A thriller that will have you gripping the book. About a lot of secrets surrounding the president (fictional novel, remember) and his chief of staff and about cancer. A cure. Such a good story.

Care and Feeding, Laurie Woolever. Really interesting memoir of a woman driven to succeed in the restaurant business. She worked for Mario Batali and then Anthony Bourdain. Gritty stories.

Everything is Tuberculosis, John Green. Maybe not a book for everyone. A real deep dive into the deadly tuberculosis infection, its history. I heard the author interviewed and found the book very interesting.

The Book Lovers Library, Madeline Martin. Fascinating read about Boots’ drug stores’ lending library. And the people who worked in them.

The Arrivals, Meg Mitchell Moore. LOL funny, about a middle-aged couple whose children (and their various family members) return to the family home and the chaos that ensues.

My Life as a Silent Movie, Jesse Lee Kercheval. About grief. A big move to Paris, finding herself a new life with a new set of real blood family.

Escape, Carolyn Jessop. Another memoir about a woman really in bondage in Utah, Mormon plural marriage.

 

Tasting Spoons

My blog's namesake - small, old and some very dented engraved silver plated tea spoons that belonged to my mother-in-law, and I use them to taste my food as I'm cooking.

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Posted in Salad Dressings, on May 3rd, 2007.

Do you have go-to salad dressings like I do? My repertoire contains a list of about 8 dressings that I rely on, depending on my mood or a particular meal when I want a specific flavor addition to a meal. This is one of those, and it’s been a keeper since I first tasted it at the Mexican Village Restaurant, a 1960’s vintage restaurant in Coronado, California. I loved this dressing whenever I went to the restaurant, and was overjoyed when, in the 1970’s the San Diego Union Tribune printed a recipe, purportedly the original, but maybe it was somebody’s interpretation. Why it was called “Mock” Caesar, I really don’t know. It does have garlic, Parmesan, oil and anchovy paste in it (no lemon juice, though). It’s really just another style of garlic-Parmesan-blue cheese vinaigrette. But whatever it really is, it’s really tasty. I go-to to this often.

Note: I have received an email message from one of the daughters of the original Mexican Village family. She says my recipe isn’t anything like the one at the family’s old restaurant. Oh well. She said she and her family are trying to produce the dressing and other food items from the “old days” of the restaurant. I don’t live in San Diego, so don’t know if they’ve accomplished that goal or not. But the recipe – at the time I thought the newspaper recipe was similar. And, by the way, the Mexican Village has re-opened in its same Coronado location, but it is not owned by the previous family. The new owners just bought the name. And I’ve not heard any good comments about the food.

It keeps stored in the refrigerator for several weeks. It is at its best during the first few days, but it’s really just fine for a long time. Years ago I used to make this with the Kraft dry, crumbled Parmesan cheese in the paper can, because I sure didn’t know much about the real, Italian Parmigiano-Reggiano cheese. I use the latter now, but it’s certainly possible that the Mexican Village used the paper-can type themselves. It’s certainly cheaper!

SIDE NOTES ABOUT WHITE WINE VINEGAR: In the photo above, you’ll notice at the top right is a gray bottle. That’s my white-wine-vinegar jar/pot. I have this white (well, gray) one and a red one. Into those bottles go any dregs of wine that doesn’t get consumed. Initially I started with about 1/2 cup of white vinegar and 1/2 cup of wine in each bottle. I let it marinate (room temp is fine) for several days to allow it to develop, then you merely add more wine remnants. It can go months without additions. These bottles just reside on my pantry shelves. Don’t use sweet wines. And occasionally taste the mixture – if it’s not sour or tart enough, add 1/2 cup of vinegar to the bottle.
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Mock Caesar Dressing

Serving Ideas: Use different kinds of greens, but few veggies in the salad so the dressing shows through.

3/4 cup white wine vinegar
1 cup vegetable oil
1 large garlic clove
1 1/2 teaspoons salt
3/4 teaspoon celery salt
1/2 teaspoon thyme
1/4 teaspoon oregano
1/4 teaspoon paprika
1/4 teaspoon dry mustard
1/8 teaspoon pepper
3 tablespoons green onions
2 tablespoons parmesan cheese
3 tablespoons blue cheese
1 teaspoon anchovy paste

Smash the garlic clove with the side of a chef’s knife to remove the skin. Drop into blender container with the salt. Whiz briefly and allow to sit while you collect the other ingredients. Add all remaining ingredients and blend well. Refrigerate for a few hours before using. Makes about 2 cups.
Per Serving: 132 Calories; 14g Fat (95.0% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 305mg Sodium.

Posted in Vegetarian, on May 2nd, 2007.

The cooking instructor, Phillis Carey, explained that when she was a young child, her parents took a trip to Mexico, while she and her siblings stayed home. Upon their return, her mother worked on this recipe to recreate this dish until she was happy with the results. So, what is it, you ask? It’s a casserole containing a sauce, a filling of fresh mushrooms, chiles and onions, corn tortillas, drizzled with some Mexican crema, then topped with a delish relish of thinly sliced red onions that add a wonderful piquant flavor and a crunch as you eat it. In a way they’re just vegetarian enchiladas, but they’re not made in a traditional (rolled) method, but in layers, then baked. One of the unusual things about this is the sauce – it’s a can of black beans, drained and rinsed, blended with a can of enchilada sauce and jarred salsa. What could be easier than that? Blending it gives it a thicker consistency, and it melds well with the filling.

Phills Carey explained that if you didn’t like mushrooms, you can use a different filling. She suggested corn and zucchini. What came to mind for me is calabacitas, the flavorful side vegetable served in New Mexico (corn, zucchini, onion, Poblano chiles). I have worked on that recipe during the last year (it’s a favorite of mine) and I’ll post it one of these days. But you can create your own filling. For our dinner we made the other night, Cherrie made these, and I made the carnitas tacos.
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Stacked Enchiladas Negras

NOTES: Great dish for a buffet. Would work well for a brunch too. Do not substitute the Mexican crema – it’s important that you buy the agria kind, which means sour. Also, do not use Mexican table cream either as it lacks the stringy consistency of the agria variety. Regular sour cream will break down in this dish, whereas the Mexican variety will not.

Enchiladas:
2 pounds mushrooms — sliced, button
8 ounces Poblano pepper — diced
1 cup onion — chopped
1 teaspoon cumin seeds — or ground cumin
1 1/2 cups chicken broth — divided use
2 tablespoons cornstarch
1 1/2 cups Mexican crema — divided use
15 ounces canned black beans — rinsed and drained
1 1/2 cups salsa — bottled, Picante
10 ounces red enchilada sauce — mild
12 whole corn tortillas
1 1/2 cups cheddar cheese — grated
Vinegary Red Onions:
1 whole red onion — thinly sliced
3/4 cup seasoned rice vinegar

1. In a Dutch oven or large saucepan combine the mushrooms, chiles, onion, cumin seeds and 1/2 cup broth. Bring to a simmer and then cover and simmer until vegetables are juicy and limp, about 12 minutes. Uncover, increase heat and cook, stirring often, until vegetables are DRY and just beginning to brown, about 20 seconds.
2. In a measuring cup whisk together the remaining broth and cornstarch. Whisk in 1/2 cup crema and add to mushrooms. Cook until mixture boils and thickens, about 2 minutes. Combine black beans, salsa and enchilada sauce in a blender and puree.
3. Preheat oven to 350°. Pour 1 1/2 cups bean/enchilada sauce into a greased 9×13 baking dish. Stack 6 tortillas and cut in half. Arrange 6 halves in the casserole, straight edges against the edges, then overlap 3 whole tortillas to completely cover the sauce. Spread mushroom mixture over tortillas to cover. Repeat with tortillas and pour remaining black bean enchilada sauce over all to cover completely.
4. Bake until bubbling, 35-40 minutes. Sprinkle cheddar cheese on top and bake about 10 minutes until the cheese is melted. Remove from oven and let stand for 10 minutes before cutting or scooping. Serve topped with a few vinegary red onions on top and drizzle additional Mexican crema over the top.
5. VINEGARY RED ONIONS: Thinly slice onion and place in a medium skillet. Add vinegar and bring to a boil over high heat, stirring occasionally, about 2-3 minutes. Remove from heat and let stand until cool, stirring often. Add salt to taste. Serve immediately, or cover and refrigerate up to 3 days. Serve with a slotted spoon. (Added note: if you have leftovers, these onions are GREAT added into a sandwich, like tuna salad, chicken salad, or even sliced turkey. Because they’re crunchy, it’s a wonderful addition.)
Per Serving: 308 Calories; 9g Fat (26.4% calories from fat); 15g Protein; 44g Carbohydrate; 8g Dietary Fiber; 34mg Cholesterol; 896mg Sodium.

Posted in Pork, on May 1st, 2007.

As mentioned in the previous recipe, my friend Cherrie and I attended a cooking class recently, which was a Cinco de Mayo celebration of recipes by Phillis Carey. This is different than any carnitas I’ve ever had, and it’s really tasty. It doesn’t take long to simmer the meat, and the steps to make this are relatively simple. With a green salad, this could be dinner if you put out condiments like the salsa and guacamole. Shredded lettuce would probably be a nice addition too. In this version, instead of serving shredded (cold) cheese as a condiment, Monterey jack cheese is melted and baked with the meat and you merely scoop some of this combination into a hot flour tortilla and serve.
printer-friendly PDF and MasterCook file (click link to open recipe)

Caramelized Carnitas Tacos

CARNITAS:
1 1/2 pounds boneless pork center rib — or pork shoulder, cut in 1 inch cubes with some fat
2 cloves garlic — minced
2 tablespoons brown sugar
1 tablespoon tequila
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup water
1/2 cup green onions — sliced
QUESO FONDUTA:
1 pound Monterey jack cheese — grated
1/2 teaspoon garlic salt
1 tablespoon cilantro — chopped
TACOS:
8 small flour tortillas
1 1/2 cups salsa — freshly, not bottled
1 cup guacamole

1. CARNITAS: Place pork cubes in a medium bowl. Toss with garlic, brown sugar, tequila, molasses, salt and pepper. Transfer to a 10-inch skillet, spreading pork out to a single layer. Pour the water on and bring to a boil. Simmer until the pork is tender and the water is cooked out, stirring occasionally. Toward the end of the cooking time watch the pan carefully. You do not want it to scorch. Taste meat for tenderness and add a bit more water if needed to continue cooking. The cook time should be about 45 minutes. Remove from heat and allow to cook slightly before adding the green onions.
2. QUESO: Preheat oven to 375°. Place the cooked carnitas in a deep pie plate or casserole dish and top with the grated cheese. Sprinkle with garlic salt and bake for 20-25 minutes or until the cheese is bubbly. During the last 10 minutes of cooking, wrap the tortillas in foil and bake along with the casserole.
3. SERVING: Spoon carnitas and fonduta into the hot tortillas and add some salsa and guacamole on top, fold over and serve.
Per Serving : 688 Calories; 37g Fat (49.1% calories from fat); 37g Protein; 50g Carbohydrate; 4g Dietary Fiber; 96mg Cholesterol; 1194mg Sodium.

Posted in Beverages, on April 30th, 2007.

First off, I don’t have a photo of this. Obviously I was enjoying the margaritas so much I forgot! Would you have ever tried beer margaritas? I know I wouldn’t have. But, last week my friend Cherrie and I attended a cooking class focusing on the food for Cinco de Mayo; the teacher is one of our favorites, Phillis Carey, who teaches at A Store for Cooks in Laguna Niguel, and at a couple of places in San Diego, where she lives. Rarely does Phillis demonstrate anything that Cherrie and I don’t like, but we shook our heads and made frownie faces as she was describing it and mixing it up. Cherrie doesn’t drink beer, either, but we both whispered that we’d take a sip. Just a little sip. Hah! We both drank the glasses down to the last drop. Not fast, mind you, but we enjoyed it. We both like margaritas, and the flavor is really very similar.

The initial taste of beer is okay with me. It’s the bitter aftertaste that I don’t like. Sometimes on a truly blistering hot, summer day I will drink beer if it’s offered. Otherwise I pass it up every time. But this – there is a little hint of that beer aftertaste, it’s not bothersome somehow. Since I’d never heard of this concoction, I did a little sleuthing on the internet, where I found other recipes for beer margaritas, although most of them included a big glug of vodka in the mixture. I think this is just fine the way it is, but you could add more tequila if you like it stronger. About the only instructions Phillis gave us was to not be tempted to use any fancy beer – you do not want the beer to overwhelm the limade concentrate and tequila. That’s why this works. Oh, and be sure to chill the tequila. You want to start with everything veddy, veddy, chilled.

Cherrie and I prepared a dinner last night of most of the food from this cooking class, and you’ll see the recipes here in coming days. So, stay tuned.

Beer Margaritas with Lime

1 whole lime, cut in wedges
1/4 cup coarse salt
24 ounces light beer, like Miller or Budweiser
1/2 cup limeade, frozen concentrate
1/2 cup tequila, chilled
ice cubes
1. Rub a wedge of lime around the rim of 4 margarita glasses and dip in salt. Fill glasses with ice and drop lime into glass.
2. In a pitcher combine the beer, limeade and tequila. Pour over ice and serve immediately.
Per Serving: 185 Calories; trace Fat (0.7% calories from fat); 1g Protein; 22g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 5646mg Sodium.
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Posted in Salad Dressings, on April 27th, 2007.

garlic_vip_dressing

In most things in my life I’ve learned moderation. Like when a recipe calls for 2 teaspoons of crushed thyme, I know to use 1-3 teaspoons. Not 3 tablespoons. Or if it calls for 2 teaspoons of Madras curry powder, I won’t use 2 tablespoons. Now cookbooks are another matter. Well, I’ve never learned moderation there, as my sagging family room bookshelves can attest. And when it comes to garlic, there’s hardly ever enough. If a recipe calls for 1 clove, I’ll generally use 2, maybe even 3 cloves. And I like to buy good-sized heads – I can’t stand those little, puny cloves that need microsurgery to remove the skins and chop. I seek out a couple of markets that always have good, fresh garlic where each clove is the size of a thimble. We’re not talking “elephant garlic” here, but just your everyday garlic. And it’s a rare day when my kitchen is without at least one or two heads in my kitchen-counter bowl. Hence, I have numerous recipes for garlic-enhanced salad dressings. And the more the merrier.

So the next question is, how do you like your garlic – minced, mashed, chopped, squeezed through a press, food processed or blended? I suppose each method would have its proponents. For me, it depends on what it’s in. Bigger pieces go into stews and braises. Minced and chopped might go in a salsa. Food processed I don’t do much anymore because my trusty Cuisinart doesn’t always get the pieces uniformly cut. So what’s that leave? Ta-da:

THE BLENDER METHOD: So, some years ago I heard or read about a method for enhancing garlic flavor. Salt, as we know, can suck the juice out of most things, and that’s exactly what it does here. Using a chef’s knife I mash the clove of garlic with the side of the blade just to remove the skins. Drop the clove(s) into the blender and then add table salt. Whiz briefly (lid solidly affixed) and let it sit for about 5 minutes. That’s while you go collect all the other things that go into this dressing. Measure things out, and you’ll be ready to finish it. I’ve made this with olive oil, but find the olive flavor overwhelms the dressing, so I prefer using Canola oil or other unflavored vegetable oil.

This recipe was given to me in the 1960’s by a family friend. And it’s become one of my standard dressings ever since. Although I’ve tried making the salad itself with lots of different vegetables, I keep going back to the way it was originally served to me – the salad must contain mostly head lettuce, small florets of cauliflower, some shaved almonds and crumbles of Feta cheese. I like the way head lettuce holds a lot of that garlic-whammy dressing. And I will add, although this dressing keeps, it’s the very best an hour after making it.

What’s GOOD: the garlicky flavor is just wonderful – it’s the mingling with the salt that makes this, I’m convinced. A good all-around dressing. You’ve gotta like garlic, however! This is one of my favorite dressings that I make over and over and over.
What’s NOT: if you don’t like garlic, pass this one by. The only downer to this dressing is that the pungency of the garlic dissipates after a day and after refrigerating it. It keeps for a week or 10 days, but still, it’s not as garlicky as it is within an hour or so of making it.

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Files: MasterCook 5+ and MasterCook 14 (click link to open in MC)

Garlic VIP Salad Dressing

1-2 cloves garlic
1 teaspoon salt
2 tablespoon freshly squeezed lemon juice
1/4 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1/4 teaspoon celery seeds
½ teaspoon paprika
3/4 teaspoon dry mustard
1/3 cup vegetable oil

1. Place garlic in blender with salt. Blend briefly and allow to sit while you assemble other ingredients.
2. Add all remaining ingredients and blend until well combined. Pour into a covered container and allow to sit about an hour (ideally) before serving.
3. About ½ cup will dress a side salad for 4 people. Refrigerate remainder and use within a week. Make salad with head lettuce, Romaine, tiny cauliflower florets, Feta cheese and sliced almonds.
Per Serving: 208 Calories; 21g Fat (86.1% calories from fat); 3g Protein; 5g Carbohydrate; 2g Dietary Fiber; 4mg Cholesterol; 593mg Sodium.

Posted in Beef, Pasta, on April 26th, 2007.


I think it was about 1973. At the time I was living in Oklahoma City with my then husband, and our daughter, Dana, who was about 5 years old. A neighbor invited my daughter and me for dinner. She said “oh, it’s just chili spaghetti, the kids will love it.” Now I must tell you, this IS a casserole (uh oh, is that an ugly word in blogdom?). But, when you consider the ingredients – chili with beans – buttered spaghetti – and a very unhealthy mound of shredded jack and cheddar cheese – it becomes comfort food to the sublime. How can this stuff be so darned good, I ask you? It was only years later – years and years and years – that I found a mention of Cincinnati Chili and reckoned this was a similar piece of work. The Cincinnati version is not baked, but it’s a do-it-yourself plate with many similar ingredients (and a couple of toppings like crumbled crackers and green onions).

Chili Spaghetti is simple. It’s tasty. It can be frozen. It’s kid friendly. It reheats well in the microwave. It can be made in lickety-split time if you need to, as long as you’ve got all the ingredients at the ready.

I made this recently and wondered why I hadn’t prepared it in so long. It’s not gourmet in the least. But it sure tastes good on a cold winter’s night. Below is the original recipe. You could substitute ground turkey with very little taste alteration, and you can definitely reduce the amount of cheese. I’ve even made it with less pasta, to try to bring down the carb count. Serve with a green salad, using a simple oil and vinegar dressing. You can serve garlic bread with it, but you hardly need it.

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Chili Spaghetti (Cincinnati Chili)

Servings: 10
Preparation Time :1:30

Chili:
1 pound lean ground beef
1 tablespoon olive oil
1 whole yellow onion — chopped
2 cloves garlic — peeled, minced (2 to 3)
1 whole shallot — peeled, minced (optional)
16 ounces chopped tomatoes — with juice
2 tablespoons chili powder
1 tablespoon ground cumin
Salt and pepper to taste
Casserole:
16 ounces black beans — with juice
8 ounces tomato sauce — preferably low sodium
water – as needed
1 pound linguine — cooked al dente
2 tablespoons butter — optional
6 ounces Monterey jack cheese — shredded
6 ounces cheddar cheese — shredded

1. Heat a large skillet with olive oil, then crumble in the ground beef. While it is cooking, mince up the onion, shallot and garlic separately. Once the beef has lost all its pink color, add the onion and shallot, stir in and continue cooking for about 5 minutes, until the onions are limp. Add the garlic and cook for another 1 minute or so. Add the chili powder and cumin, the tomatoes and tomato sauce. Stir gently with a spoon, then bring to a boil, cover and simmer for about 30 minutes. Taste for seasoning and add salt and pepper as needed. If the chili is too thick, add water to make it a soupy consistency (the pasta absorbs much of the liquid when it’s baked).
2. Preheat the oven to 350°. Bring a large pot of water to a boil, add about a teaspoon of salt, then boil the pasta of your choice (I just happen to like the thin linguine, but any pasta will do) until it’s just undercooked, al dente. Drain (but do not rinse). Return pasta to the pot and add the butter (if you want to add it), stir until melted. Have the piles of cheese nearby. Prepare a 9 x 13 pan with cooking spray. To the pan add half of the buttered pasta first, then scoop half the hot chili over it, spread to cover the pasta more evenly, then sprinkle liberally with the cheeses, then more pasta, more chili, and top with the remainder of the cheese. Bake for about 25-30 minutes until the cheese is bubbling hot.

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