Vietnamese Coffee Popsicles

I remember as a child my sister and I made ice pops nearly every opportunity we had during the summer. We'd sift through the refrigerator, mixing juices and creating different flavor concoctions to pour into the molds. Grape juice, apple juice, lemonade, root beer - you name it, we tried to freeze it.

My favorite then was grape - I believe hers was apple.

I still enjoy a good popsicle over ice cream any day of the week, although I think that has more do to with my freakish sensitivity to cold (thanks to a particularly unskilled dentist a few years ago) than with an actual preference.

I must admit that now my tastes run a little bit more involved than just a simple frozen juice, even though I doubt I'd turn down a grape popsicle most days (a real one, not the fake flavored, frozen garbage people feed to their kids nowadays), especially if it were with my sister.

I was quite delighted to find David Lebovitz's recipe for Vietnamese Coffee Popsicles yesterday.

They are ridiculously easy to make and therefore surprisingly delicious in their simplicity. I can see myself eating a ridiculous amount of these for the rest of the summer. Especially considering that Mr. TA and I will soon be vacating the Central Coast for a rather sultry location on the East Coast in a matter of weeks. I'm sure once I reach that heat I'll be downing these babies on an hourly basis.

Check out his recipe here: Vietnamese Coffee Popsicles. If you like coffee ice cream you will fall in love with it.



Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

Using David's recipe cut in half (1 cup coffee + 1/3 cup sweetened condensed milk) in a 4 popsicle mold, each popsicle will have:

Calories: 88
Carbohydrates: 15g
Fat: 2g
Protein: 2g

The entire recipe (2 cups coffee + 2/3 cup sweetened condensed milk) contains:

Calories: 702
Carbohydrates: 122g
Fat: 16g
Protein: 18g

Lime Meringue Tartelettes

Lime and Lemon Meringue pies and I have always had a contentious relationship. As long as I can remember I've always had an affinity for sour foods. Sweets hold little power for me - I could probably go the rest of my life without chocolates, cookies, and candy and not really miss them - but sour foods, that's another story. Put me in a room with a bag of Sour Patch Kids and there's little wonder who'll be walking out of their uneaten. (Now that I'm thinking about it, if I ever see a Sour Patch Kid that I think might be capable of eating me I bet it will change my entire outlook on food in general.)

As such, I've always loved lime and lemon meringue pies. I'd discard the meringue and eat the mouth-puckering filling all by itself. When the husband asked me to make a Key Lime Pie yesterday I decided it wouldn't be such a bad deal. Unfortunately it is nigh impossible to find key limes or key lime juice around here, so plain lime it was. Nevertheless, it turned out deliciously.

Typically I am not a fan of prepackaged food making its way into my kitchen, but the ease of the miniature graham cracker shells were just too hard to pass up while I was grocery shopping. We'll blame it on the jet lag from just having got back into town the night before. If you're uninterested in using the premade shells, feel free to make your own by mixing crushed graham cracker with a little sugar and melted butter.

Additionally, some people choose to add green food coloring when making lime pies and tarts to differentiate them from lemon confections. I didn't - I think food coloring is for Easter eggs. If Mother Nature had intended lime juice to be neon green she would've made it the same color as the rind - but she didn't, so enjoy it as it is. That being said, obviously feel free to do whatever the heck you want.



Lime Meringue Tartelettes

Makes 4 Tartelettes

4 mini graham cracker shells
4 yolks
125 g sugar (1/2 cup)
56 g butter, softened (4 tablespoons)
zest of 1 lime
100 ml lime juice (1/3 cup + 2 tablespoons)
2 egg whites
1/4 teaspoon cream of tartar
1/4 cup sugar

In a medium saucepan whisk together the sugar and egg yolks until thoroughly combined. Add butter, zest, and lime juice and stir continuously over med-low heat until thickened - about 7-10 minutes. Do NOT let boil. If it starts to simmer, remove the pan from heat and whisk until it cools enough to place back on the burner without bubbling. Divide the filling between the 4 graham shells, approximately 1/4 cup per each shell. Place in the refrigerator to set up while making the meringue. Preheat oven to 400 degrees F. In a metal bowl (NOT aluminum), add the cream of tartar and egg whites. Whisk until soft peaks form. Add the sugar in a slow, continuous stream until all is combined. Continue whisking until stiff peaks form. Top each filled shell with a large dollop of meringue. Place the 4 shells on a baking sheet in the center of the oven and bake for 5-7 minutes, or until meringue is nicely browned. Allow to rest for at least 20 minutes before serving. Garnish with lime zest if desired.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

1 serving = 1 tartelette

Calories: 446
Carbohydrates: 61g
Fat: 21g
Protein: 6g
Fiber: 1g

Refried Beans

I've always loved refried beans - they're filling and they're tasty - what can be bad about that, right?

As it turns out, refried beans are called refried because they are first cooked, then mashed and fried in lard/fat to give them their characteristically smooth, creamy texture.

Tell me the thought of that doesn't just totally skeeze you out. Beans frying in lard - not my idea of tasty fudz.

I decided that if I was ever going to eat refried beans again I had to develop my own method of making them. Turns out it's so easy that I'm pretty sure a trained monkey could actually do it.

Seriously, no exaggeration needed.

So, next time you've got a hankering for some tasty refried beans to add to your bean burrito, nachos, taco salad, etc. try this instead of loading up at your favorite Mexican joint.

Your arteries will thank you.

Refried Beans

Makes 4 Servings (1/2 cup/100 g)

1 (14 oz) can pinto beans, drained and rinsed
1/2 small yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon olive oil
1/2 tablespoon chili powder
1/2 teaspoon cumin
kosher salt

Process the onion and garlic in a food chopper/processor until nearly pureed. If you don't have a food processor/chopper, throw on some sunglasses and chop until they're a super fine mince. Heat the olive oil over medium heat in a 2 qt. saucepan until it begins to shimmer. Add the onion and garlic mixture and cook until softened, about two minutes. Add the chili powder and cumin, mixing until evenly distributed. Add the drained, rinsed pinto beans and add enough water to cover the beans. Bring to a boil, reduce heat, and simmer uncovered until water has decreased by half. Mash beans with a potato masher until they resemble your desired level "refried-ness." If still too thin for your liking, let sit over med-low heat, stirring occasionally, until they are as thick as you like. Serve immediately, or store in refrigerator with plastic wrap pressed directly on surface of beans so as not to form a skin.

Nutritional Estimate

This is a nutritional estimate, I do not claim it to be exact - although it is pretty close.

1 serving - 1/2 cup/100 g

Calories: 81
Carbohydrates:15.5g
Fat: 1.5
Protein: 5g

Carnitas

Pork is an amazing, wondrous meat.

I've often considered going vegetarian - for health and environmental reasons - but it's always pork that keeps me an omnivore.

I like it smoked, baked, braised, cured - you name it, I'll eat it. I could abstain from all other meats for the rest of my life, just leave me my delicious oinky friend and I'll be just fine.

That being said, I bought a whole pork loin a while back and have since been finding different ways to use it. Following in the steps of my lovely, frugal mother, whenever I see a sale on a protein I stock up. I'd portioned the loin into different sizes for different purposes and finally found myself with one last piece left - a 1.5 lb. roast.

I figured I'd just treat it like any other roast, but as I was perusing the interwebz looking for what to do with it I decided that I'd much rather have carnitas. I already had everything else in the house that I'd need to make a delicious latin-style meal, but was unsure how well the substitution of loin for shoulder would go.

Traditionally carnitas is made using a boneless pork shoulder, also known as a Boston Butt (god only knows how it became both a butt and a shoulder). It's browned in a dutch oven and then slow-braised at a low temp for several hours. When it's fork tender it's pulled apart so it can soak up the residual juices - and then depending on tastes you can throw it back in the oven without a lid for a while to crisp up, or keep it tender and soft.

Although pork loin has a minimal amount of fat, there's relatively little marbling - nothing in comparison to what a shoulder roast has got going on. Nevertheless, I figured it was worth a shot. If it goes horribly wrong we can always order pizza, right?

I am very happy to say that it turned out amazingly well. Surprisingly well. Shockingly well.

I could eat a whole damn pot of it given the time, opportunity, and exemption of weight gain from eating that much pork at once.

I am aware that this is not a traditional recipe. However it is delicious, it's lower in fat than the traditional style, and it's damn easy to make.

You should eat this.



Carnitas

Serves 4

1 1/2 lb. boneless pork loin
2 tablespoons vegetable oil
1/2 tablespoon chili powder
1 teaspoon cumin
1 (14 oz) can beef broth
2 garlic cloves, smashed and then minced
2 bay leaves
kosher salt

Preheat oven to 325 F.

In a large ovenproof skillet or dutch oven with lid, heat the two tablespoons oil over medium to medium-high heat. Season all sides of the pork loin generously with the kosher salt. Sprinkle the chili powder and cumin over all sides of the loin as well. Place the loin in the hot oil, and allow to cook, undisturbed, until it is browned. Repeat until all sides of the loin are browned, about 2-3 minutes each side. Pour in the beef broth, add garlic and the bay leaves. Cover with the lid and put in 325 F oven for two hours. After two hours check the loin, most of the liquid should be gone and it should be fork tender. If it is not, continue braising, checking every 30 minutes until it is. Using two forks, pull the meat apart and toss in the residual juices. If crispy carnitas is desired, return to the oven, uncovered, for 15-20 minutes or until the top is crispy. If not, serve as is with warmed tortillas and whatever condiments are preferred.

Apple Pie

It is hot, hot, HOT here. Thankfully today it has cooled down to the 80s.

Oh yes, you read me right. 80s!

This is not a normal thing for the Central Coast. Do not the weather gods know that we wee mortals melt above 85?

Apparently not.

At least I'm getting a sweet tan so at least I won't look like the Pillsbury Dough Girl when I ditch CA for FL in 6 weeks.

Obviously when it's this hot out I am less than interested in turning on the oven for any reason whatsoever. I made this last week when it was a much more normal 65 degrees. Because even in the Spring we need a little bit of comfort food.

...or I can tell the truth, which is that I was plodding away on the treadmill for the second hour in the day and I was like, "You know what sounds good, self?"

And I replied, "Apple pie!"

Thankfully we were in agreement, and apple pie was made that night.



I'm not posting a recipe because I was totally lame and used my favorite store bought crust and I don't think combining a couple pounds of apples with 1/3 cup sugar, 1 tablespoon cinnamon, a sprinkle of cloves and allspice, and some fresh ground nutmeg qualifies as a real recipe. Unless of course I also add that you should bake it at 400 degrees for the first 20 minutes, reduce heat to 350 and bake 20 minutes further, tent with foil and cook ten minutes further.

Oh, and egg wash the pastry.

Voila!

That is so not a recipe.

All American

There are many things in this world that I absolutely cannot live without, Mr. Totally Awesome (oh yes, that name is sticking), a clean house, brownies, fried chicken, goat cheese, and burgers and fries. Burgers are my guilty pleasure, I'm liable to order them whenever they're on the menu. I've even been known to patronize a Burger King or two when I'm hit with a real craving. I know, it's dirty and wrong, but I just can't help it (Burger King, not burgers in general). There's just something about the combination of juicy, flavorful hamburger, melty sharp cheddar cheese, salty bacon, tomatoes, onion, pickles...oh yum. I'll eat a specialty burger with gorgonzola and caramelized onions, or avocado, or pineapple, but nothing gets me quite like a good old fashioned all American hamburger with all the fixings.

This is one of my own recipes that I've fashioned after the way my mother made them when I was a child. These babies are moist and full of flavor, but they are a little fragile - I won't lie, they can fall apart on you. But, once you take that first bite you'll know what I mean. Nothing tastes quite like home like a burger and fries.

Tasty Juicy Burgers
Makes 4 burgers

1/4 yellow onion, chopped very fine
3/4 lb. lean hamburger
6 saltines, crushed
1 egg
1 clove garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Worcestershire sauce
pinch red pepper flakes

In a small skillet cook the onion until softened, remove from heat. Combine onion, hamburger and remaining ingredients in a medium mixing bowl and work together with your hands until thoroughly combined. Chill for at least two hours. Remove meat mixture from the refrigerator and let sit at room temp for 15 minutes. Shape into four patties. Grill burgers on BBQ, or pan fry over med-high heat.

The key here is to let the burgers cook for 4-5 minutes each side, only flipping once. Put the burgers in the pan/on the grill, let cook for 4-5 minutes, depending on thickness and how done you like them, then flip and cook for an additional 4-5 minutes. DO NOT press down on them with a spatula or you'll ruin them. It presses all the juices out and makes a dry piece of leather. If desired throw a slice or two of cheese on the patty after flipping. When finished place on a bun and top with whatever the hell makes you happy.



Oven Baked French Fries

3 russet potatoes
vegetable oil
salt and cracked pepper

Preheat oven to 450 F (this will take at least 1/2 hour allow for that)

Slice the washed potatoes into 1/3 inch square fries. Toss in a bowl with vegetable oil, salt and pepper to taste. Lay out on a baking sheet lined with parchment paper. Do not forget the parchment paper, if you're not going to use it just throw the potatoes in the trash because that's about all you'll accomplish. Lay out the fries in one even layer over the parchment. Bake for 40 minutes, or until crisp on the outside, tender on the inside.

Chicken and Broccoli Pot Pie

I don't think you can delve farther into the comfort food category than with pot pie. I think the only thing that beats chicken pot pie is macaroni and cheese. On that note, I must confess I didn't follow my own rules. See, I have this little problem about following recipes. To be honest I have a problem with following directions of most kinds, it just happens to be that recipes are generally the only directions I come across. Whoo...Nobody's the boss of me!



So, I posted earlier that you can do a boatload of things with a single fryer chicken. This is my second meal out of the same chicken, utilizing the remainder of the shredded chicken meat from our Roast Chicken Dinner on Sunday, and the chicken stock I made with the leftover carcass. In my earlier post I detailed a recipe for chicken pot pie that I've made several times. This time however I had some leftover bacon from Sunday morning's Cinnamon French Toast breakfast. And who knows what happens when there's left over bacon in the refrigerator? That's right. It makes it's happy way into as many dishes as is humanly possible. Husband was rummaging through the fridge on Monday looking for food and asked about the bacon, then insisted it must go in the pot pie. So was born the Chicken, Broccoli, and Bacon Pot Pie. Feel free to salivate at will.



Chicken, Broccoli, and Bacon Pot Pie
Serves 4

1/4 yellow onion, finely diced
2 cloves garlic, minced
2 very small, or 1 medium, leek, white part only, halved lengthwise and sliced
2 small yukon gold potatoes, small diced
1 broccoli crown, chopped into small florets, stalk included
10 oz. shredded roast chicken
4 strips bacon, crumbled
1/2 cup butter
1/2 cup flour
2 cups chicken stock
1/2 cup heavy cream
olive oil
sea salt
cracked pepper
prepared pie crust/puff pastry for two crusts
1 egg, beaten

In a large skillet (4 1/2 quart) or soup pot over medium heat cook the garlic in a drizzle of olive oil until fragrant, about thirty seconds. Add the leek and onion, cooking until softened and nearly translucent. Add the potato and broccoli, allowing the broccoli to turn bright green and potato to start to soften, about 4 minutes. Add in the cooked, shredded chicken and the crumbled bacon and stir well. Chop the butter into tablespoon size pieces and add to the pan, allowing to melt completely. Sprinkle the flour over the mixture evenly, and then mix well. Fold into the mixture until dry flour is no longer perceptible. Slowly stir in one cup of the chicken stock, mixing very well. When stock is fully incorporated with the flour and beginning to thicken add the remaining stock and the heavy cream. Mix well. Reduce heat to med-low and simmer for 4-5 minutes or until as thick as desired. Line the bottom of an 8 in. deep dish pie plate with one crust, top with filling. Place second crust over the top and seal edges by pressing together. Brush top with beaten egg and pierce crust to allow for steam ventilation. Bake in a 400 F oven for 15-18 minutes or until crust is golden brown. Allow to sit for at least 5 minutes before serving.

Chicken Days, Chicken Nights

There are few things that can provide more meals in one than a whole chicken. With the economy the way that it is and food prices skyrocketing the way they are, most people, it seems, are just trying to eke by until payday. Sadly, though Husband and I do well for ourselves financially, there's this little thing called identity theft. It sucks. Even when your bank catches it within an hour. I'm not even going to tell you how many thousands were gone. So, I got to reach back in my memory of being a starving waitress and trying to feed myself before I met Husband. Nothing like trying to buy a couple weeks groceries for thirty dollars, eh?

Luckily, one of our benefits from being enslaved to the government is the commissary. I've ranted about the commissary before, and don't get me wrong, if I could choose I would not shop at the one near where we're stationed, but the prices simply can not be beat. Everything is sold at cost, plus the overhead of running DECA (the commissary bigwigs). Now, before you get all "Lucky you!" and "Aww. That's not fair, what about me?" remember that I had to sit at home for 15 months while my husband was in a big ol' sandbox. Think I'd switch ya for a higher grocery bill? I'll let you decide.

My point in all of this is that grocery stores are raising prices to outrageous amounts feigning high gas prices and whatnot, even the commissaries. It's times like these that require pinching pennies and trying to get the most out of the items you can afford to buy. I was shocked walking into a civilian grocery store and seeing boneless skinless chicken thighs $3.99 per lb. And boneless skinless chicken breasts at $6.99 per lb. Outrageous! The whole chickens weren't hugely better, but at $2.19 per lb, you're saving money - plus there's so much more you can do with a whole chicken. Breasts or thighs - once you use 'em they're gone. But, a whole chicken - that's got some lasting power. So, stop buying all that pre-skinned, pre-boned, way more expensive stuff and come with me.

Following are four recipes, and three meals, using only a whole chicken and a few other ingredients, most of which I bet you've got in your kitchen.

Pantry Items

Sea Salt/Salt of some kind
Black Pepper
Flour
Butter
Dried Herbs
Eggs
Rice
Ingredients to make Pie Crust/Frozen Pie Crust

Shopping List

1 4 lb. Whole Fryer Chicken
1 box Stovetop Stuffing (or make your own at home)
1 head Celery
1 2 lb. bag Carrots
2 tins Chicken Stock
3 Onions
1 head Garlic
1 Broccoli Crown
1 Russet Potato



Roast Chicken Dinner
Serves 2

4 lb. Whole Chicken
Sea Salt and Freshly Ground Black Pepper
6 tablespoons Unsalted Butter, divided
1 box Stovetop Stuffing

1 cup Rice
2 cups Chicken Stock
1 tablespoon dried Sage

Preheat oven to 450 F.

Remove giblets and neck from cavity, discard or reserve for another use. Rinse chicken with cool water, inside and out. Pat dry with paper towels and let rest for ten minutes at room temperature. Season liberally with salt and pepper. Meanwhile, prepare stuffing according to directions. Fill cavity with stuffing and truss legs together. Place in oven, uncovered and cook for 20 minutes. Remove from oven and chop up remaining 2 tablespoons of butter and place pieces all over the breast and legs. Cook for 25 minutes further, basting with juices in pan every ten minutes, until bird is golden brown and registers 180 F both in center of cavity and in thigh or until a knife inserted in thigh produces clear juices.

Meanwhile, rinse rice until water runs clear, drain. Follow directions to prepare in rice cooker or place rice in saucepot with lid with the 2 cups chicken stock and dried sage. Bring to a boil for 1 minutes, cover, reduce heat to low and simmer for 25 minutes or until all liquid is absorbed and rice is tender.

Serve Roasted chicken legs, and ½ breast each, with rice and stuffing.

Shred remaining breast and thighs, plus pulling any meat possible off of the back or around the cavity. Be sure to exclude fat, skin, and ligament. Halve the shredded meat and store in refrigerator in separate containers. Save carcass for stock.

Chicken Stock

1 Chicken Carcass
2 Carrots, chopped
2 Celery Stalks, washed, chopped, leaves included
1 Onion, chopped
3 cloves Garlic, smashed
1 tablespoon Whole Black Peppercorns
1 tablespoon Sea Salt
2 Bay Leaves

Combine all ingredients in a large stock pot, add water to cover plus two inches and bring to a boil. Keep at a low boil for three hours, skimming fat and scum when necessary. Strain into a bowl, discard solids. Cover and chill overnight. Skim solidified fat off top the next morning and save for future use.

Chicken and Broccoli Pot Pie

Serves 2, with leftovers

½ Shredded Chicken Meat
2 Celery Stalks, sliced
1 Onion, chopped very fine
2 garlic cloves, minced
1 Broccoli Crown, florets and chopped stalk
1 Russet Potato, cubed
¼ cup Butter
¼ cup Flour
1 cup Chicken Stock
½ teaspoon Sea Salt
½ teaspoon Ground Black Pepper
1 Egg, beaten
1 portion pie crust/puff pastry, equal to 2 8 in. rounds

Preheat oven to 375 F

In a sauce pan over medium heat melt butter. Stir in flour and cook, stirring continuously for 1 minute. Slowly stir in chicken stock until fully incorporated. Bring to a boil, and cook, stirring continuously, for 2 minutes or until thickened. Add chicken, celery, onion, garlic, broccoli and potato. Cook for 5 minutes, stirring occasionally. Line an 8 in. pie plate with one portion crust, top with chicken filling, and lay second portion crust over top. Seal edges with beaten egg, pressing down with fork after to seal. Brush top with beaten egg and pierce with knife to vent. Bake for 25 minutes, or until heated through and crust is golden brown.

If desired, vegetables may be cooked/roasted separately before adding to sauce to deepen flavor.

Chicken and Rice Soup
Serves 2, with leftovers

½ Shredded Chicken Meat
Remaining Chicken Stock
2 Carrots, chopped
2 Celery Stalks, chopped
1 Onion, chopped fine
2 Garlic cloves, minced
1 cup Rice
2 tablespoons Unsalted Butter
Sea Salt and Cracked Black Pepper

In a large soup pot melt butter over medium heat. Add garlic and cook until fragrant. Add onion and cook until soft and translucent. Add celery, carrot and chicken. Cook for a further 3 minutes. Pour in chicken stock, season to taste with salt and pepper, bring to a boil. Add rice, stirring well. Boil for 1 minute, cover, reduce heat to med-low and simmer for 20 minutes or until rice is tender.

P.S. We did finally get our money back, but that was a rough two weeks. It opened my eyes to how much I really could cut back on our grocery bill if I tried a little harder. I'm already frugal, but there's always somewhere one can cut back. Even if you don't like these recipes, take a look at your receipt the next time you go grocery shopping. I bet there's a few things you could do without. Take a little time, and a little effort, and stretch that food budget like it's Jane Fonda in a Jazzercise video! I'll be making the stock tomorrow, along with the pot pie, followed by the chicken and rice soup after that - I'll prove this menu's not boring, and it's totally doable.

Dinner Rolls

Enter the best recipe for dinner rolls. Ever. So, I'm a bit of a bread snob - that's why I don't often try to make it myself. It seems like every time I do I screw something up and it ends up like a dense, floury, rock.

Without fail.

Every time.

I am no God of the Breads

Except this time.



This time I used a recipe I found on My Kitchen Cafe. It's the best recipe. Ever. I followed the directions exactly and it paid off big time. I was surprised at the large amount of yeast called for, and even more surprised when my dough tripled in volume in the specified hour. I made mine a little large, I'd probably make them smaller next time - I'd also be a little more gentle when applying the egg wash right before baking. I was a little too rough and a couple of them deflated. Though, surprisingly, they were still nice and fluffy.



I really cannot recommend this recipe enough. If you're like me, which is terrified of making your own bread, try this recipe. It was too easy and tasted exactly like I wanted it to. No floury yuckiness, and light and fluffy as air.

I think I'm going to go make some now...again.

Spaghetti & Meatballs

Who doesn't love spaghetti and meatballs? Well, other than communists. That's right, nobody. It's as American as...everything else we stole and bastardized from other nations?

This definitely went much better than last time I made meatballs. These ones turned out perfectly. Pretty much the only way I'll eat spaghetti is if I've made the sauce myself. Sure, I'll use bottled when I'm feeling totally lazy for lasagna or to mix with other stuff, but if it's just getting heated and then put in my mouth? No thank you, sir. I'll pass on the flavorless, artificial colorings, preservative enhanced blech. Of course, unless I'm feeling lazy. Seriously, folks. When I'm tuckered out I'll throw my principles out the window faster than that lady with the baby and the bathwater. I'm easy like that, what can I say?

Want to know the secret to fantastic spaghetti and meatballs? Don't top with grated parmesan - top with grated Roncal. It's a sheeps milk cheese and makes all the difference. MiL introduced me to Roncal and I can't thank her enough. It's superb and really adds an additional nuance of flavor.

Spaghetti & Meatballs

Sauce:

3 tablespoons butter
1/2 yellow onion, minced
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried basil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (28 oz) tin petite diced tomatoes
1 (10 oz) tin tomato sauce
1 (6 oz) tin tomato paste
2 tablespoons champagne vinegar ( If you're not using champagne vinegar, just omit it. Do NOT substitute white or cider vinegar.)
1/4 cup chicken stock (optional)

In a large deep skillet melt butter over medium heat. Cook garlic until fragrant, add onion and cook till softened and nearly translucent. Add basil, oregano, tomato sauce and tomato paste. Mix thoroughly. Add tin of petite diced tomatoes and incorporate completely. Allow to come to a steady simmer. Add a nice glug of champagne vinegar, approx. 2 tablespoons. Simmer over med-low heat for 45 min-1 hour. If the sauce becomes too thick add chicken stock if desired to thin. Do not shorten cooking time, it's needed to slowly deepen the flavor of the tomatoes and meld the flavors together.

Meatballs

olive oil
1/4 yellow onion, minced very finely
1 lb. ground beef
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon salt
freshly ground black pepper to taste
1 tablespoon Worcestershire sauce
6 saltines, crushed to crumbs
1/4 teaspoon red pepper flakes

Preheat oven to 400 F

In a small skillet cook onion over medium heat until softened and translucent. Remove from skillet and cool to room temperature. In a mixing bowl combine ground beef and cooked onion with rest of ingredients. Mix thoroughly. Grease baking sheet with olive oil and shape meat mixture into balls about 1 1/2 inches in diameter. Cook for 12-15 minutes or until internal temp reaches 160 F. Serve with cooked spaghetti noodles and sauce.