SANDRA'S MOOSE-MEDITERRANEAN-MEATBALLS and SPAGHETTI

This entree sounds fancy

but it's a breeze to make in about 1/2 hour

with typical on-hand ingredients...

Servings: (6 to 8)

Prep: 15 Mins.

Cook 25 to 30 Mins. (= Total time)

INGREDIENTS

Meatballs:

2 slices wheat bread, left whole

1/2 cup milk

1 lb. ground moose (venison, caribou, elk, beef, poultry, and so on)

2 tablespoons dried parsley

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground cumin

1 large egg, beaten

1 teaspoon granulated garlic

--1/4 cup olive oil (for searing, reserving some after searing meatballs for sauce)

Sauce:

--2 tablespoons drippings (reserved, as stated above)

2 (14.5 oz. cans) diced tomatoes, with juices (do not drain)

3 tablespoons red wine vinegar

1/2-1 teaspoon dried chili flakes (depending on how spicy you want it -- I like 1 tsp.)

1 teaspoon dried oregano, or 1/2 teaspoon ground oregano

--1/2 box thin spaghetti, prepared according to package directions

METHOD

Meatballs:

In a small and flat dish, add the bread slices and cover with the milk; set aside to absorb.

In a medium bowl, add the ground moose, parsley, salt, pepper, cumin, beaten egg and garlic, use clean hands to mix and  combine. Slightly squeeze a tiny bit of milk off and break the bread into small pieces while adding to the meat mixture. Mix mixture lightly, just to combine, then form into 1" meatballs. (Form all the meatballs prior to cooking to ensure even searing.)

Add the olive oil to a Dutch Oven and set heat to  medium-high. When oil is hot, add the meatballs in 2 separate batches and gently sear on all sides (top, bottom, and around sides of meatballs), about 1 minute on each side, until dark golden brown. Transfer meatballs from Dutch Oven to a plate, using tongs. Reserve 2 tablespoons drippings in pot; reduce heat to medium.

Sauce:

Add the tomatoes, red wine vinegar, chili flakes and oregano and stir. Bring to a boil; reduce to a very gentle simmer (so the addition of the meatballs is undisturbed). Using tongs, gently add the meatballs to the pot of sauce in an even layer.  Leave pot uncovered, and let simmer happen very gently to allow sauce to reduce and meatballs to cook through.

Pasta:

Meanwhile, prepare your favorite pasta (I adore thin spaghetti). ~ Enjoy!

MAX'S ALASKAN MOOSE-SWEET ITALIAN SAUSAGE SPAGHETTI

A comfort-food dish that you and your family are bound to love
as much as my husband Max and I do...

Servings (8 to 10)

Prep: 20 Mins.

Cook: 2 Hrs.

INGREDIENTS:

Sauce:

1 lb (or so) moose, venison, or beef burger

1 lb (or so) ground Johnsonville Sweet Italian Sausage

3 ribs celery, finely chopped

1 small yellow onion, finely chopped

1/2 of a large red bell pepper, finely chopped

2 garlic cloves, minced

1 (29-oz can) tomato sauce, plus

--1 (16-oz. can) tomato sauce

1 (16-oz. can) Italian Stewed Tomatoes, do not drain but chop tomatoes

3 to 4 tablespoons honey, to taste

1 tablespoon dried sweet basil

1 tablespoon dried parsley, or a small bunch of chopped fresh parsley

1 tablespoon dried Italian herb seasoning

Finish:

--Balsamic Vinegar

Serve with:

--12 oz. prepared thin spaghetti, according to package directions

--Freshly grated parmesan

--Loaf of prepared garlic bread

METHOD

In a large, heavy-bottom pot, brown the burger and sausage, then drain. Add the remaining ingredients, in the order listed above, to the pot.  Simmer, covered, for a couple of hours; stirring occasionally. Finally, add several good shots of Balsamic Vinegar.

In the meantime, prepare thin spaghetti noodles.

Serve sauce over pasta and sprinkle with freshly grated parmesan, including a side of warm garlic bread.

SANDRA’S ITALIAN PESTO SPAGHETTI SQUASH

The strands of squash resemble spaghetti noodles,
which makes a healthy and tasty substitute for pasta...

Servings: 4

Prep : 15 Minutes |

Cook: 15 Minutes
--(longer for larger spaghetti squash)

Posted by: Sandra

INGREDIENTS

1 (1.5 lb.) spaghetti squash

1 tablespoon olive oil

1/4 red onion, julienned

1 garlic clove, minced

1/4 teaspoon red pepper flakes

2 ripe roma tomatoes, chopped

1/4 cup jarred marinated and quartered artichoke hearts, roughly chopped

6 kalamata olives, quartered lengthwise

2 tablespoons jarred roasted red bell peppers, roughly chopped

3 tablespoons prepared basil pesto

½ teaspoon lemon juice

2 tablespoons feta cheese crumbles

METHOD

Pulp resembles spaghetti

Pierce squash with a paring knife (leave whole). Place on paper towel lined plate in microwave, and cook on high for 10 minutes, until squash is soft. Let stand 10 minutes to cool.

Amount  that a 2.5#
 squash yields

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion and saute until tender. Add garlic, red pepper flakes, and saute for 30 seconds. Add the tomatoes, artichokes, kalamata olives, and roasted bell peppers; cook only until tomatoes are warm.  Cut the squash in half lengthwise, and use a large spoon to scoop out the pulp.  Add the pulp, basil pesto, lemon juice to skillet, and toss with tongs to incorporate with vegetables and to warm through.  Pour into serving dish, top with feta cheese crumbles, and serve warm. – Enjoy!

~~~~~~~~~~~~~~

Tip:  A very stress-free recipe to prepare, as you can prep all your other ingredients while the spaghetti squash microwaves.

MAX'S HEARTY SPAGHETTI DINNER with CAESAR SALAD - [Updated as of 10-6-10]

Max makes this when he's out fishing for his crew
and at home at least every two weeks...it's his infamous
staple meal in our home...

Servings (8)
Prep: 10 mins.|
Cook/Simmer: 2 hours

Posted by Max via Sandra

INGREDIENTS

1 lb. spaghetti noodles
Garlic bread
--(Max purchases his from Fred Meyer Bakery)


***Sauce:
1 lb. beef/moose/venison burger
1/2 lb. moose breakfast sausage (Jerry’s Meats processes his)
2 cloves garlic, minced
1 cup celery, finely chopped
½ red bell pepper finely chopped
1/3 red onion, finely chopped
1 teaspoon sweet basil
½ teaspoon cayenne pepper
¼ cup Heinz ketchup
2 (15 oz. cans) tomato sauce
1 (15 oz. can) italian stewed tomatoes, mashed in a small bowl (do not drain)
2 teaspoons italian seasoning
2 bay leafs
1 handful of parsley, roughly chopped

***Garnish:
Freshly grated parmesan cheese

*** Caesar Salad:
- Romaine lettuce, torn
- Marie’s caesar salad dressing (his fav.)
- Freshly grated parmesan cheese
- Bacon bits
- Seasoned croutons
- Freshly ground black pepper, to taste

METHOD

Place a large skillet over medium-high heat; add the burger and sausage cooking until lightly browned; toss in all the vegetables and seasonings (except the fresh parsley). Add the ketchup, tomato sauce, and broken up italian stewed tomatoes with juices, stirring to combine. Cover skillet, and reduce heat to simmer, cooking sauce low and slow for 2 hours, while stirring occasionally.

Meanwhile, about 20 minutes before sauce is done, begin cooking spaghetti according to directions, and toss garlic bread into oven shortly thereafter and also cooking it according to directions.

For the salad, tear the romaine lettuce into a large bowl, add your desired amount of ‘Marie’s’ caesar salad dressing, and freshly grated parmesan; tossing to combine.  Add bacon bits, seasoned croutons, and freshly ground pepper; tossing just before serving.

Add freshly chopped parsley to the spaghetti sauce, and stir to combine.

Max serves his spaghetti sauce over noodles family style, with a small bowl of freshly grated parmesan cheese to sprinkle on top, if  desired.  He places slices of garlic bread, including a mound of caesar salad along side, + a nice glass of red wine. - Enjoy!

SANDRA'S ORGANIC ITALIAN HERBS SEASONING BLEND

It's so rewarding to make your
own blends, as you know
you're getting quality ingredients
with no fillers or other additives...

INGREDIENTS

· 2 tablespoons organic dried basil

· 2 tablespoons organic dried marjoram

· 2 tablespoons organic dried oregano

· 2 tablespoons organic dried rosemary

· 2 tablespoons organic dried thyme

METHOD

Mix all ingredients in a small bowl until well combined.  Add to a grinder designated for spices that has been properly cleaned, and pulse a couple of times.

Store in a “labeled” airtight container in your pantry.

Use this Italian seasoning blend in all your Italian dishes, including spaghetti, pizza sauce, and when preparing many other seafood and meat entrees...

~~~~~~~~~~~~~~~~~~~~~

TIP: When using dry spices place in palm first and rub with finger to activate oils before adding to recipes.