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Originally posted by SIGNYM:
OK, one LAST recipe for now!

Spaghetti and meat sauce. What I do with this one is make the sauce really seasoned, almost like pizza sauce.

2 T olive oil
2 8-oz boxes mushrooms, washed, stem-bottoms trimmed (if necessary) and sliced

1- 1.25 pound ground turkey
1/2 jar low sodium pasta sauce
1.5 t garlic powder
1/4 t fennel
1/2 t dried oregano, or more
1/2 t dried basil, or 1/4 minced fresh basil
2 bags shiratake noodles, spaghetti style, or 1/2 pound noodles your choice, cooked

cook mushrooms in 2 T olive oil in flat pan until water is released and mostly dried, set aside

cook ground turkey in flat pan, crumble, drain fat if necessary
add pasta sauce, garlic, and fennel
cook low heat about 15 minutes
add dried oregano (and dried basil, if using dried basil) and mushrooms
cook another 15 minutes on low heat, or until thick
add fresh basil (if this is what you're using) and cook until basil is wilted and flavor released
toss in shiratake or cooked noodles of your choice

serve hot with sprinkled Parmesan, and salad or steamed green vegetable (broccoli, broccolini, asparagus, yu choi, etc) on the side


My family is EXTREMELY picky about food, and since they like these recipes a lot, I hope you'll like them too!

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I recently heard of some people habitually adding or using as cooking fluid Sweet Vermouth. Has anybody else heard of this? Any idea on how much works the best, or what way to infuse it?

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Originally posted by SIGNYM:

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I recently heard of some people habitually adding or using as cooking fluid Sweet Vermouth. Has anybody else heard of this? Any idea on how much works the best, or what way to infuse it?

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Never heard of that- it's intriguing. What I have found works in a lot of things is white wine. Yep, cheap white wine (around here, called Bay Bridge!)

It works in veggies, in works in tomato sauces, but what it REALLY works in is beef stew. Having been very disappointed in the red wine/ beef stew combo (too much tannin, too strong a flavor, plus the potatoes turn a weird color) I tried white wine in a whim, and it was excellent. Not more than 1/4 cup for a panful of veggies or 1/2c for a potful (4-6 servings) of stew.

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Originally posted by JEWELSTAITEFAN:


She said that vitamins and minerals are not natural substances to be ingested via any form of supplement or beverage - they should only be consumed via "food" in whatever form that is defined.

I have difficulty considering that adequate supplies of vitamins and minerals can be consumed purely via "food" without incurring vast amounts of calories.

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