Go to Spaghetti

Our go-to for those dinners when you didn’t quite prep but you’re hungry and want a one plate meal is spaghetti.  I try a lot of different spaghetti sauces, because Sprouts usually has various ones on sale.  I have found that the more expensive ones tend to taste better.  However, I also found that Costco sells an organic spaghetti sauce that actually tastes pretty good!  I also found that if I add to store-bought spaghetti sauce, I can make a pretty good tasting spaghetti.  There are a lot of tips on the Internet, and I find myself looking them up every single time.  So I’m going to document what I do this time.

  1. Saute(?) ground turkey until it is browned.  Drain and set aside.
  2. Add whatever aromatics I have to the pan.  Usually this is garlic, and sometimes onion if I have any around.
  3. Add whatever hard veggies I have.  This could be zucchini, carrots, or broccoli.  Today, I didn’t have any to add at this point.  Softer veggies (kale, spinach) go at the end.
  4. Add something alcoholic.  I usually don’t have red wine sitting around, but I do have rice wine.  It seems to do the deglazing trick just the same, and tastes like alcohol to me, so I add a splash of it to the pan.
  5. Add the sauce and meat back in.
  6. Add some spices.  I have dried basil and oregano in my cabinets.  I have some everyday seasoning.  Hmm.  Sure, why not.
  7. By this time, the pasta is probably done.  Add some of the pasta water to the sauce mixture.
  8. Add some sugar.  I only have brown sugar.  It’s going in.
  9. I have some whole milk in the fridge.  I add a little.  Usually I don’t have any.
  10. Let simmer.  Write a blog post.  Simmer for as long as I can.
  11. Add kale.  I added a ton (a whole bunch) so it filled up the pan.  Whoops!  Simmer it down.  Mix it in.
  12. Add some butter at the very end.  All done!

Thoughts:   I think I went a little too strong on the oregano.

Negimaki: Japanese Beef Rolls

I didn’t want to go out to eat and spend a lot of money, but I didn’t have anything set for dinner either.  I noticed I still had enoki mushrooms in the fridge, so I remembered the Japanese beef rolls I had said I wanted to make last week.  I looked up the recipe again, but the oven and basting thing looked like too much work and like I was asking for a burn, so I found a similar one, with a video, no less!  Hoorah. It was my first time using mirin and trying to cut up sirloin into thin pieces, and while it wasn’t perfect because my cuts of beef were awful, I was still able to roll them up with some goodies inside and fry them up!  Some of them were a little more rare than others, so my husband had to microwave those pieces.  Whoops.  Anyhow, it was delicious!  Next time I’ll look for pre-cut thin slices.


  • Wrapping: Thinly sliced sirloin
  • Innards: Enoki mushroom with bottom gross stuff cut off, Asparagus with bases snapped off and cut into halves crosswise to be somewhat proportional to the meat, and Green onions cut into halves crosswise so about as long as the asparagus.   The innards poke out a bit after they get wrapped in the meat.
  • Basting sauce: Equal parts of Mirin and Soy Sauce, and a bit of Oil

Easy, right?  It was delicious, and passed my husband’s test (not an easy test to fail, but regardless, it must be mentioned).  I made a plate of these, maybe five or so for each of us, and we ate it with a side of rice for dinner.


Pinterest is pretty cool.  Usually, I forget it exists, but every once in awhile I’ll remember it exists and think, why didn’t I check this before?

Lately it’s been a little nerve-wracking for me around these parts.  The future is kind of swirling around in this invisible unknowable cloud that is hanging over me.  That makes no sense, but whatever.  The other day, someone reminded me that I used to write a lot.  But I’m kind of sleepy a lot and multitasking a lot these days.  Now my blog is a kind of clipboard of sorts.

So here goes.  Today I was grumpy and not very ready to eat dinner, so we ended up having egg and tomato and some other random food we found in our fridge– an avocado, some soup that grandma gave us that was frozen, leftover salad.  Meal planning still escapes me, ugh.  I think it’s because it seems like whenever I plan something, it ends up being more elaborate and tiring than I wish it were. Hubby keeps telling me that it doesn’t have to be complicated, but I  insist that it always is.  Today, someone randomly asked me if I was a good cook.  I said no, but I was learning.  Boy, why didn’t I major in this in college?

So here’s a few things I want to make this week (maybe)