Goodfella' Gravy & Zucchini Bites

Jorge's been such a good partner this week - such a goodfella' - I decided to give him what he wanted. Meat. However, given we are on a budget, & that I want as many veggies as possible in our diet, I like to...extend my meat. Therefore, this recipe harkens back to my days growing up in Philly where tomato sauce was "cawlled gravy."

1 28 ounce can crushed Italian-style tomatoes
1lbs of lean ground beef
1 medium yellow onion, diced
5 cloves of garlic, smashed & cut into chunks
1 small bell pepper - color of your choice
2 medium zucchini, washed, cut down the center lengthwise, then cut into 1 inch chunks with skin
1/2 pint of portobello mushrooms, whole, stems removed
1/2 teaspoon iodized salt
1/2 teaspoon red pepper flakes
Fresh black pepper
Sea salt
Dried Oregano
Dried Basil
Sea salt
1/2 cup dry red wine, I used Sangiovese

Begin by cutting veggies. Save bits, such as zucchini ends, mushroom stems & put into "stock bag" in your freezer - more on that later. Into 6 quart dutch oven - I'm addicted to my Le Creuset Dutch oven - sprinkle about 2 tbs of Bertolli Extra Virgin Olive Oil on medium-high heat. When you hear it "sizzle" add ground beef. Press ground beef flat. After 5 minutes stir ground beef, try to get the red side "down," & browned side "up." After another 5 or 10 minutes when lightly browned, take a slotted spoon, remove beef. Transfer to large plate. Into fat introduce onion & garlic, season with 1/2 teaspoon of iodized salt. Let sit another 10 minutes on medium or low heat.

Reintroduce ground beef. Add mushrooms, bell pepper stir occasionally for 15 minutes on medium heat. Then use YOUR judgement! Add dried oregano, basil & sea salt to your taste. I use sea salt to season, & iodized salt to saute because we tons of it in the house & you do need iodine in your diet. Reduce heat to low, simmer, leave partially covered, pour yourself a cocktail & take the dog for a nice 30 minute-walk.*

(*Please note, I can take the dog out for a walk, cocktail in hand...because we live in a "gaYted community!")

After your walk - &/or cocktail - taste sauce. Add in 1/2 cup dry red wine and adjust spices. You might notice - or fear - the beef & tomatoes tastes a little like chili. Hence the red wine which will take care of the "chili" flavor. Raise heat to medium. Kiss your husband/fiancee/partner/boyfriend/girlfriend/breadwinner as he/she comes in from work & let sauce sit on stove for another 10 minutes, uncovered on medium heat. Then remove from heat & cover.

In large skillet drizzle 2 tbs of olive oil, whole clove of garlic, generous sprinkle of red pepper flakes & sea salt. When garlic is lightly browned on each side discard. Add zucchini chunks, skin side up. These "zucchini bites" are designed to replace meatballs. The chunks of bell pepper, whole mushrooms, & chunks of zucchini are designed to fool Jorge! When you're eating little meat you want something to bite into! When you smell zucchini burn a bit, using tongs, flip so chunks stand up! Now you can brown each side without skin. My great-auntie Joanne used to slice zucchini thin then fry until golden brown as a crispy topping to gnocchi, thanks auntie for the inspiration!!!

When they are all nicely browned, turn off heat, cover, remove from stovetop. In large pot, add 6 cups of water & 1 tbs of iodized salt, 1 tbs of olive oil. When it boils add in 2 cups of dry Barilla Plus penne. I prefer Barilla Plus because it's made of legumes...more protein than whole grain or white pasta.

When pasta is al dente remove with slotted spoon into strainer. Then add ladle of pasta water to sauce, return to medium heat. Stir when lightly boiling. Take remaining pasta water & pour over strainer which you have in the sink. The water already has oil & salt in it, two things with which you are supposed to "season" the cooked pasta - why waste?

Into warm, empty pasta pot add 1 ladle of sauce, covering bottom of pot. Set to low heat. Then add cooked pasta, ladle in 3 more ladles of sauce, stir. Add one cup of shredded Parmesean or Romano cheese stirring & shaking the pot so cheese melts & ziti tubes catch sauce. Scoop a few ladles of pasta onto warmed places. Top each plate with 5 or 6 zucchini bites & presto...you have a hearty, healthy, nearly meat-free pasta dish.

Best part...you'll have more than enough pasta with sauce to send your partner to work with the next day & enough of the sauce to freeze!

White Bean Soup with Shrimp, Avocado & Cilantro

In order to keep my Cuban partner happy I have to find recipes that are filling but not over-laden with meat. Before I moved in with Jorge I was almost vegan, & enjoyed lots of sauteed veggies with brown rice! I was very proud when I was able to avoid cheese. Not so with Jorge, meat - especially pork - is pretty central in Cuban cuisine.

So...now that we are both eating healthier & on a tight budget the trick is to fool him with filling, economical dishes. I haven't made Jorge beans yet but as they are a staple in Cuban & Latin kitchens I think my meal of a filling white bean soup, topped off with slices of avocado & 1/2 pound of pre-cooked shrimp will be QUITE a hit.

For soups don't use canned beans. The legumes don't hold their shape & the results are more like porridge rather than soup.

Take one 14-ounce bag of Goya Great White Northern Beans, which you have quick-soaked according to directions on the back of the bag. Of course, after soaking, rinse & pick through for stones.

Into a heavy pot - I use my Le Creuset for everything, you'll discover!

Set burner on medium-high-heat then,
5 tbs of olive or canola oil
1 medium white or yellow onion, sliced very thin
4 cloves of garlic, smashed with a heavy knife & rough-cut

After 10 minutes, basically when the onion is caramelized, shake over 1-packet of Goya chicken bouillon - or favorite vegetable bouillon to season. Stir until well incorporated. Then add in 6 cups of water, bring to a boil, stirring occasionally. Then reduce to simmer, leave lid cracked & keep on the stove for an hour. Remove lid, stir, & add in 2 tbs of fresh cilantro, adjust for seasoning add in 1 teaspoon of sea salt & several grates of black pepper. I like my soup rustic. You can blend all of the soup, but I suggest only pureeing half of it, especially if your partner feels cheated without meat & needs something to "bite into."

Take 1 medium avocado, cut in half, & cut into chunks. Place a desired amount onto the top of the soup. Season pre-cooked shrimp with juice of 1 lime & place on the beans for decoration. As you can see, the colors of the beans, avocado & shrimp all come together to be very pretty!

Serve with a nice, chilled white wine, such as a Sauvignon Blanc or a light crisp beer.