Spaghetti with Mushrooms and Herbs
Ingredients
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1 chopped onion
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1 garlic clove
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1 tablespoon of olive oil
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16 ounce of sliced mushrooms
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2 tablespoons of tomato paste
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14 ounce of canned diced tomatoes
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1 tablespoon of chopped fresh rosemary
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1 teaspoon of kosher salt
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1/2 teaspoon of ground black pepper
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12 ounce of spaghetti
Preparation
1. Add chopped onion, garlic and olive oil into a lighter type of cookware, I suggest a light weighted frying pan and then cook the ingredients. When the veggies soften, add sliced mushrooms and cook them until they get brown colour.
2. When the veggies are cooked, add tomato paste, canned diced tomatoes, chopped fresh rosemary, 1 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper. Let it simmer for another 10 minutes.
3. Cook spaghetti and serve the dressing over the dish. As a final touch, sprinkle the dish with parmesan cheese and oregano. And there you have it. Your very own, simple yet healthy and nutritious meal!
Extra tips
While eating spaghetti, be sure to keep your hands on the table during the meal, just avoid resting your elbows, as well. You won’t be needing a spoon while eating, since that is considered bad form. Eating with fork is just enough. When everyone is served, that is time to start your meal. Everything before that is thought to be rude. Also, take smaller bundles of spaghetti at a time and never cut the spaghetti with the knife. In Italy, that is considered as showing disrespect to the chef.
Best choice of drink to compliment this dish is wine. The best choice is Italian wine, because nothing goes better flavour-wise with Italian food as their own wine.
Green Eggs and Ham Frittata
Ingredients
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8 eggs
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1 teaspoon of dried drill
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¼ teaspoon of pepper and salt
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2 leeks
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5-ounce bag of chopped spinach
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½ cup of diced ham
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½ cup of shredded Muenster cheese
Preparation
1. Preheat the oven to 450 degrees. Whisk eggs and add dried drill, pepper and salt. Heat the oil in a cast iron cookware such as skillet and add 2 leeks and cook them for 4 minutes.
2. Add chopped spinach and diced ham. Cook it all together for one more minute.
3. Pour the egg mixture over the vegetables. Cook for 2 or 3 minutes.
4. Sprinkle shredded Muenster cheese and bake it in the oven for 6 to 8 minutes. Serve hot or cold.
Extra tips
Depending from when is served – breakfast, lunch or dinner, frittata goes well with any type of bread. For example, whole grain toast would be a great choice. For lunch add a side salad of mixed greens or pickled greens to your frittata meal. Nice choice would be mixing tomatoes with basil and olive oil. For dinner combine frittata with salad as well as with grilled vegetables and goat cheese.
You can choose whichever drink you want to consume with frittata, such as fruit juice, milk or coffee.
Bon Appetit!
