Our go-to cook book around the house is Good Food Great Medicine: A Homemade Cookbook. Recipes and ruminations from a medical practice. The author is Miles Hassell, MD; he was Carla’s dad’s physician when they moved up here to Portland from the Bay Area. We’ve attended some of his local lectures where he provides evidence-based support for the Mediterranean diet. We’ve prepared many recipes from this book and it certainly doesn’t taste like “dieting”. Olive oil plays a major role in his recipes.
Our favorites include Granola, which Carla makes every couple of weeks; garlic and mustard vinaigrette, which we put on practically everything, Mexican brown rice with black beans, meat loaf, creamy Thai tomato soup; and Tom Kah Gai, a Thai Chicken soup with coconut milk. Other than granola, the dish we make most often is his tomato sauce. It has a couple of options and we usually go with the puttanesca style which includes anchovies and kalamata olives. Don’t let the anchovies scare you away from this recipe; there only a few and they give a nice depth to the sauce. It’s nothing like having anchovies on your pizza. You can find a recipe for it here; I made it this week with the capers which are optional; they can be left out and you’ll still have a great sauce. I also chose the option of using one 14 ounce can of crushed tomatoes and one of diced. I was going for a nice chunky sauce.
Finally, this is no hours-long simmering recipe. I made it from start to end in about 90 minutes and that includes a ridiculous amount of time posing the elements for my pictures, and getting all my mis-en-place organized before starting to cook so I could get comprehensive pictures
|The entire line up.|
By the way; I didn’t drop the onions in the dirt in this picture. The crushed red pepper flakes cook with the onions so I tossed them in instead of giving them their little bowl like I should have.
|Everything chopped and measured.|
Sauté the onions in 1/4 cup olive oil for about 10 minutes, then add the garlic, oregano, and thyme for a minute until they become fragrant.
|Sauté the onions, then add the oregano, thyme, and garlic.|
|Simmer the ingredients for 30 minutes|
This is great on top of meat loaf. We had it this week with spaghetti. I boiled the noodles for about 8 minutes, then drained and returned to the pot. I added a cup of the sauce to the pot to mix with the noodles. Then put in a pasta bowl and top with more sauce and some nice parmesan cheese.
|Dinner is served|
|All mixed up and ready to eat.|
Try the recipe sometime when you have a hankering for spaghetti; if you like it buy the book and I bet you’ll find a couple of other recipes you love.