A Classic: Tomato, Mozzarella & Basil Salad

Can I have a blog about cooking from scratch without posting a recipe of this classic summer salad?!  Absolutely not!  I have always loved this salad, 

via Simply Recipes

but one thing that wasn't quite right for me was the fact that I had to cut every bite in order to enjoy it, which meant more time before it actually hit my taste buds.  Solution: chop it all up before serving!  The best part of this recipe is really in the dressing, so be sure to read the whole post, or at least scroll to the bottom, for the best balsamic vinaigrette ever!

Gather four tomatoes, one ball of fresh mozzarella cheese, and 12 basil leaves.

 Dice the tomatoes.  Cut the cheese into bite size chunks, and slice the basil into thin strips.  Mix together in a bowl.  Top with dressing (recipe below), enough to coat the mixture, but not make it soggy.

This is my absolute favorite dressing for balsamic vinaigrette.  I always use it for this salad, but it's also great drizzled on sliced avocados, or on a garden salad.  I can't take credit, though, my sweet friend Evyn, gave it to me a few years ago.  

Dressing:

1/2 cup water
1/4 cup plus 2 tablespoons balsamic vinegar
1/4 cup plus 3 tablespoons sugar
1 tablespoon flour
1 1/2 tsp. dry mustard
1 tsp salt
1/8 tsp ground pepper
1/4 cup chopped onion
1 1/4 cup vegetable oil

Combine water, vinegar, sugar, and flour. Using a deep bowl, microwave 4-5 minutes until thickened. Stir. Pour into food processor and add mustard, salt, pepper, and onion. With machine running, slowly pour in oil. Process for 30 seconds. Chill. Makes about 2.5 cups.

Favorite Spaghetti & Meatballs

Right after we purchased our first home (almost four years ago--time flies...), a sweet friend gave me this cookbook as a housewarming gift.

I've enjoyed cooking Giada's recipes over the years, and one has become our favorite spaghetti recipe.  I've changed it a little from the original, but it is yummy.  It also freezes well, which is nice, because you can make a double recipe and have lots to freeze.

Sauce:
1/2 cup olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground pepper
2 (32-ounce) cans crushed tomatoes  (Note: I've yet to find a 32-ounce can, so I always use 28-ounce cans.  Please, let me know if you find a brand that comes in a 32-ounce size!)
2 dried bay leaves
1/3 cup sugar

In a large pot, heat the oil over medium high heat.  Add the onions and garlic and saute for about 10 minutes.

 Add the celery, carrots, and 1/2 teaspoon each of salt and pepper.  Saute about 10 minutes, until all the vegetables are soft.  Add the tomatoes, bay leaves and sugar, and simmer uncovered over low heat for about an hour.  Remove and discard the bay leaves.   Dip a small piece of bread into the sauce to taste for correct saltiness.  (Okay, so maybe that's not a necessary step, but it sure is yummy!)  Season the sauce with more salt and pepper to taste

If you use 28-ounce cans, this recipe will make about 7 cups of sauce; you will need 5 cups for the meatballs.

Meatballs:

1/4 cup dried bread crumbs
1/4 cup chopped flat leaf parsley
2 large eggs, beaten
2 tablespoons milk
3/4 cup grated parmesan cheese
1/2 teaspoon salt
3/4 teaspoon freshly ground pepper
1 pound ground beef or turkey
1/4 cup olive oil
5 cups sauce


In a large bowl, stir together the bread crumbs, parsley, eggs, milk, 1/2 cup of the cheese, and the salt and pepper.

Add the meat and gently stir to combine.  Shape the meat mixture into bite-size balls.

 In a large skillet, heat the oil over medium-high heat.  Add the meatballs and cook until brown on the bottom, about 3 minutes.  Turn over and brown the other side, about 3 minutes more.

Continue to cook until all the sides are brown.  Add the marinara sauce and bring to a boil.  Reduce the heat and simmer about 5 minutes.

Serve over your favorite noodles and sprinkle with the remaining 1/4 cup of cheese.

If you don't want to deal with browning meatballs on top of the stove, you can always bake them on a greased cookie sheet or in a baking pan, for 30 minutes in a 350F oven.