On May 11, 9:21*am, ChattyCathy > wrote:
> http://www.recfoodcooking.com
> --
> Cheers
> Chatty Cathy

Hi ChattyCathy! I use canned foods about once or twice a month.
Typically canned tomatoes, peas, and corn. Don't have an electric
opener because I have a manual one that works JUST fine. Mostly, I
make spaghetti with my canned tomatoes, and here's my recipe:

http://triolus.com/2009/02/simple-spaghetti.html
Ingredients:
* 3 tbsp Olive Oil
* 1-2 Large Sweet Onions, chopped
* 1 Green Pepper, sliced and/or chopped
* 1 Whole Garlic, pelled and diced
* 15-20 Basil Leaves, chopped
* 2-3 Bay Leaves
* 1 tbsp Butter
* 1 tbsp Kosher Salt, plus more for salting meat
* 1 tsp Oregano
* 2 tsp Red Pepper Flakes
* 1 tsp Ground Black Pepper
* 1 can Tomato Sauce
* 1 can Tomato Paste
* 1 Large Can Chopped Tomatoes

Meat ingredients:
* 1 tbsp Vegetable Oil
* 1 lb Ground Italian Sausage
* 1/2 lb Ground Beef
* 2 tsp Red Pepper Flakes
* 1 tsp Ground Black Pepper

Preheat oven to 275F. Heat the olive oil over medium heat in a large
heavy oven-proof pot (I use my dutch oven), and add the onions, green
peppers, and garlic. Let the vegetables simmer for about 5 minutes,
then add basil, bay leaves, butter, salt, black pepper, oregano, and
red pepper flakes. Stir to combine, then reduce heat to medium low,
cover, and let the mixture sweat for about 15 minutes. After sweating,
mix in the three cans of tomatoes, adding a can of water with the
tomato paste. Stir well, cover, and place the pot in the oven. The
sauce will continue to sweat, extracing and blending all flavors in
the sauce. I usually cook mine for 3-4 hours before serving. Stir
hourly, adding salt to taste.

To prepare meat balls remove the sauce from the oven, and increase
heat to 350F. Heat a heavy oven proof skillet (cast iron again works
best) over medium heat. Throughly mix the sausage and beef (Tip: cold
water will keep the meat from sticking to your hands), then press out
flat. Sprinkle on salt, black pepper, and red pepper flakes. Knead the
meat to distribute, then knead in the oil. Form into balls with your
hands, and place in the skillet. Brown well on all sides (as well as
possible, anyway), and then place in oven for 15 minutes, giving them
a toss every 5 minutes.

Once cooked, let the meat rest on a wire rack for 5 minutes before
stirring into sauce. Reset oven heat to 250F, and place the pot back
in the oven. I usually do this 1 hour before serving. Stir the sauce
on top of noodle-o-choice, prepared per package directions, along side
butter toasted bread.


--
triolus
http://www.triolus.com