Ham &Tri-Colored Peppers with Spaghetti

This can be made with left over ham, or low fat deli ham, cut into strips sauteed together in a light broth and poured over whole wheat Spaghetti, makes a nice light sauce.
This meal is done as quickly as it takes to cook the Spaghetti, faster than ordering take out and more economical healthier too! This makes enough sauce for a 375 gm package of regular or Whole Wheat Spaghetti.

• 1 tablespoon olive oil
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 2 cups of deli ham or left over ham
• 1 cup low sodium chicken broth
• 3 tablespoons fresh lemon juice
• 1 teaspoon sugar
• 3 tablespoons chopped parsley
• 2 teaspoons dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder (optional)
• salt and freshly ground pepper to taste.

1. Saute julienne (thinly sliced into strips) peppers for a few minutes to soften them.
2. Add the ham (also sliced into thin strips) and the remaining ingredients.
3. Simmer for 5-10 minutes.
4. *Pour sauce over Spaghetti and serve with freshly grated Parmesan Cheese, if desired*.

This is also a very economical meal to make for a crowd at a Potluck dinner. Very easily doubled or tripled.
*Don't add the sauce until you are ready to serve it, other wise it all soaks into the Spaghetti and can get dry.*

Italian Wedding Soup

This soup is a delicious alternative to Chicken noodle soup. We’ve enjoyed it at several Italian restaurants and I thought I’d try to duplicate it at home.

Here’s the recipe I came up with. You can easily double it to serve 10-12 people.

• 10 cups home made or purchased low sodium Chicken broth, divided
• Italian style meatballs (recipe follows)
• 1 cup sliced carrots
• 1 cup uncooked Orzo (rice shaped pasta)
• large handful of chopped kale or spinach
• the rind of a piece of fresh parmesan (if available)*
• several large leaves coarsely chopped fresh basil

For the Italian Style Meatballs:

• 1 cup fine breadcrumbs
• 1 large egg
• 1/4 cup milk
• 1/4 cup beef broth
• 1/2 lb. lean ground beef
• 1/2 lb. ground pork
• 1/2 tsp. salt
• 1/4 tsp. Montreal Steak Spice
• 1 tablespoon chopped fresh Basil
• 1 tablespoon chopped fresh parsley
• 1/3 cup grated Romano cheese

1. Mix breadcrumbs, milk, beef broth and egg together.
2. Add ground beef, ground pork and remaining ingredients.
3. Form into small meatballs. (about 3/4”) I use a tablespoon to measure the amount for each meatball.
4. Cook meatballs 10 at a time in 2 cups of chicken broth. This will only take a few minutes for each batch. Cut one in half to see if it is done.
5. In another pot, cook sliced carrots until just tender.
6. Cook orzo in a separate pot of boiling water until “al dente”. (do not overcook)
7. Add cheese rind to chicken broth in a large soup pot and bring to a boil.
8. Turn heat down to a simmer and add meatballs, cooked carrots, cooked orzo pasta and chopped kale and basil.
9. Heat until kale is wilted.
10. Serve with a sprinkle of grated parmesan and chopped basil if desired.

Notes:

As with any soup recipe this one can be adapted to your taste. Some like it with garlic added to the broth. I’ve also seen it made with different leafy greens (arugula, curly endive, escarole)

Making the small meatballs is the tedious part of this recipe but you can prepare and cook them ahead of time and refrigerate them. The carrots and orzo can also be cooked ahead of time so they are all ready when you assemble the soup.

*I’ve noticed from my reading that Italians often add the rind or heal of Parmesan cheese to their soups. This not only uses up that last bit of cheese but adds flavour to the soup. And, it’s a a delicious mouthful if the melted cheese turns up in your bowl.

Wassail ( Hot Spiced Tea)

On behalf of our MGCC team,
I wish very one of you dear readers and followers of our blog

a VERY blessed Happy New Year!

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My friend in the deep south has a family tradition of drinking 'Wassail' on Christmas Day. I think we might call it Hot Punch.

I remember in the early 80's we were at a meeting one winter evening where the hostess made a hot spiced fruit punch . It was the first time I had had anything like it and I still remember the taste of the first surprise sip!

This Wassail is just like it! I love it ! and when it is cooking the smell in the house is delightful!

I know Christmas is past ... but I think this hot spiced tea would be lovely for New Year's too -- or any winter day!

So, here is the Wassail recipe courtesy of my friend Tammie!

Ingredients

• 1/2 gal. unsweetened tea (I used 8 cups of boiling water and 9 Orange Pekoe tea bags)
• 46 oz. of Pineapple juice
• 2-3 cinnamon sticks
• 24 whole Cloves
• 24 whole allspice (or 3 tsp of ground allspice)
• 1 tin of frozen orange juice (12oz/355ml)
• 1 tin of frozen lemonade (12 oz/355 ml)
• 2 cups sugar ( I found this a little too sweet - I think 1 1/2 cups is lots)
• 5 cups water

Method

1. Bring the first 5 ingredients to a boil in a huge soup pot (larger than a 5 quart size)
2. Boil for 15 minutes
3. then add the sugar and frozen juices
4. Add 5 cups of water to make a total of 5 quarts wassail.
5. Heat until hot. Serve .... can be kept warm in a slow cooker for a party.

200 cal. per 8 oz serving with significant Vitamin C .

**Note -- Don't forget to make your New Year's fritters ! Click on the picture at the top right side bar for the regular recipe or find my GF recipe here.

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