Spaghetti Secret

Spaghetti is always among the top request dish from my daughters whenever they are home from college. This easy recipe was used to incorporate with whatever ingredients I have in the fridge.  The secret in this recipe is the oatmeal which not only mimic the taste of ground beef but also makes the sauce more creamier to taste.  The optional ingredients are only the suggested choice that will go well with the dish.  They're not only enhancing the flavor of the sauce but also provide various nutrition.  A one in all well-balanced meal is happening in this recipe.

Ingredients:

Meatball ingredients:

1 to 2 lbs of ground beef
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
1 tsp cornstarch
1 tsp of water

Sauce:

1 (24 oz.) jar Ragu sauce 
1/2 Onion, chopped
3 cloves of garlic, finely chopped
1 TBSP sriracha
 1 TBSP Sugar
3 tbsp rolled oatmeal
1 cup sliced or quartered Bella mushrooms or any fresh mushrooms
1 package spaghetti ( I used Barilla brand, as it cooks faster)

Optional ingredients: (chopped)

2 stalks of celery
1 green bell pepper
1 tomato

Directions:
1. Marinate the ground beef with oyster sauce, soy sauce, sugar, cornstarch, a tsp of water into a big bowl and mix well with your hands until evenly blended. Form the meat mixture into the shape of 1 inch balls.

2. Turn on high heat, heat the pan first until hot (when you see smoke).  Add 1 tbsp of cooking oil on the pan so the pan is coated with oil.  Heat oil until hot. Place in all the shaped meatballs.  Do not flip the meatballs right away, let them cook about a minute or until a little brown, then flip with a spatula to cook the other sides of the meatballs. Make sure it's brown enough, if not the meatballs will crumble. Scoop up the meatballs and place aside.

3.  Add and cook onions first, then garlic and stir until fragrant.  Add mushrooms and any optional ingredients and stir fry for 2 minutes.  Add in the cooked meatballs with sauce ingredients such as sriracha, sugar, and spaghetti sauce. Stir gently so meatballs do not break apart.  Sprinkle oatmeal and mix well together.  Cover and cook on high heat until boiling, turn the heat down to low or to a simmer for 20 minutes.  Stir occasionally to make sure the bottom is not or burned.

4. While spaghetti sauce is cooking, start to prepare the pasta according to the package instructions.

When the spaghetti is done, drain the water and pour them in a covered pot to keep warm (I used my tortilla warmer container). By then, the spaghetti sauce should be done.

Tips:

1. Sugar is needed whenever a tomato base is used to adjust the acidity in a dish.  Adjust to your preferred taste when the sauce is almost done.

2. Adjust the spiciness of the sauce with sriracha or any chili sauce.

3. The optional ingredients for the meal will taste delicious whether or not you decide to use them.  All ingredients and sauce can be adjusted to your preferred taste.

Pear Custard Pie

This pie has been our favorite dessert in our home for over 20-some years.  It has become my signature pie and most requested dessert during the holidays.  The light and not-too-sweet pie is best to consume while it is still warm.

Ingredients:

1   9"Deep dish frozen pie crust
1  can of 15 oz. LITE halves pears in light syrup
2   Eggs
1/3  cup sugar
3/4  cup Heavy whipping Cream
1  TBSP milk
1  TBSP vanilla extract
1  TBSP Flour


Steps:

Preheat oven at 350 degrees F.

1. Mix eggs with sugar until creamy.
2. Add in cream, milk, and extract, lightly mix well.
3. Add flour into the cream mixture and stir lightly a couple times with a fork until smooth. Do not over mix at this point.
4. Drain and discard juice from canned pears.  Cut pears into slices.
5. Use a fork to pierce some holes thru the pie crust.
6. Arrange sliced pears evenly on the pie crust and pour in the cream mixture
7. Bake at 350 F for 50 - 60 minutes.
8. Insert a wooden stick into a cooked pie. Pie is cooked when the pulled-out-stick is clear.
9.  Let the pie cool down for 20 minutes before slicing to get a clean slice. 

Tips:

1. Do not over mix flour as it acts as a thickening agent. Over mixing will cause the cream mixture to become liquidy and fail to solidify into the custard.

2.  Bake immediately after pears and cream mixture is in the pie crust. A soggy pie crust bottom will result if you delay baking it right away.

3. A pint of heavy cream can make two pies.

4.  It is easier to transport and avoid spills by placing the pie on a baking sheet or cooling rack to bake in the oven.