Boiardi’s Spaghetti

1. 2 lbs (1 kg) canned peeled tomatoes, or fresh if they’re in season
2. 6 tablespoons (90 ml) extra virgin olive oil 
3. 1 cup (140 g) diced onion
4. 1 1/2 teaspoons salt
5. 1/2 cup (70 g) diced carrot
6. 1 lb (1/2 kg) lean ground beef
7. 1 teaspoon freshly ground pepper
8. 5 medium basil leaves, sliced into strips
9. 1/2 cup (40 g) sliced mushrooms
10. 8 ounces (225 g) dried spaghetti
11. 2 tablespoons (28 g) butter
12. 3 tablespoons (20 g) grated parmesan cheese, plus more for garnish

Directions

1. Chop the tomatoes, put them through a food mill, or press them through a conical sieve. You want to separate all the juice and pulp from the seeds. Set the tomato sauce aside.
2. In a deep saucepan over medium heat, add the oil. Add the onion and the salt. Stir frequently for about 3 minutes. Turn the heat down if the onions start to brown. 
3. Add the carrots and cook for another 5 to 6 minutes, or until the onions are soft and translucent. 
4. Add the meat and break it up into small pieces. Sprinkle the rest of the salt and the pepper over it. Cook for 10 to 12 minutes, or until the meat is no longer pink. 
5. Stir in the tomato sauce and the mushrooms. Raise the heat a bit and bring the sauce to a boil. Let it boil for a few seconds, then reduce the heat to a simmer. Place the lid on the pot, slightly ajar and let it cook for about 40 minutes. 
6. After the 40 minutes are up and the sauce has thickened, stir in the sliced basil, put the lid back on (ajar), and cook for another 5 minutes. 
7. Cook the spaghetti according to the package’s directions. Drain it and return it to the pot. Add the butter and the parmesan. Toss to combine.
8. Dish up the spaghetti and ladle the sauce over it. Sprinkle it with more parmesan and serve it forth.

Lamb Curry

 Ingredients:

• 1 large onion, sliced
• 2 tbsp canola oil
• 3 cloves of garlic, minced
• 1 tbsp minced ginger or 1/4 tsp ground ginger
• 1/2 tsp ground coriander
• 1/2 tsp ground cardamom
• 1/2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 1/4 tsp chili powder
• 1/4 tsp turmeric
• pinch of salt 
• dash of ground black pepper
• 1 green apple, sliced thinly
• 1 lb of lamb, cubed
• 1 1/2 cups vegetable stock
• 1/2 cup seedless raisins

Directions:

In a skillet, over medium heat, preheat oil for 2 minutes. Sauté onion and garlic until aromatic. Add ginger, coriander, cardamom, cumin, cinnamon, chili powder, turmeric, salt and pepper. Stir well. 

Add lamb and mix thoroughly with the spices. Remove from heat and cover for 30 minutes to marinate.

Add apple and vegetable stock to the lamb. Cook over medium heat to boil. Reduce heat to low and cook for 1 hour. Add raisins and cook for 30 minutes.

English muffins

Ingredients:

One cup water 

2/3 cup skim milk, hot 

2 tsp sugar 

1 package active dry yeast 

4 cups flour, divided 

3 tbsp butter, softened 

half teaspoon salt 

vegetable oil spray

Directions:

In a large bowl, combine water, milk, and sugar. Mixture should feel quite hot, about 105°F, but not too hot to the touch. Stir in yeast. After about 5 minutes, when mixture bubbles, using a wooden spoon, gradually beat 2 cups of flour into milk mixture. 

Cover bowl with cloth. Allow dough to rise in a warm place for one and a half hour or until dough collapses back into the bowl. Beat in butter and salt. Gradually beat in remaining 2 cups flour. Knead in flour as dough becomes harder to work with.

One a lightly floured surface, pat or prest dough to a half-inch thickness. Cut dough into 3-inch rounds until all dough is used. Arrange rounds on a lightly sprayed cookie sheet. 

Spray vegetable oil onto a skillet. Preheat a skillet for 2 minutes over medium heat. Carefully transfer muffins to skillet one at a time, using a pancake spatula. Reduce heat to low and cook muffins uncovered until lightly browned for about 10 minutes. Turn to cook the other side for about 10 minutes. 

Using 2 forks, split muffin horizontally. Toast until lightly browned. Top with favorite spread, if desired. 

The uncooked muffins can be wrapped and freezed to be kept within 2 days