September 26, 2012

I specialize in writing recipes with minimum preparation time that are from scratch. It is actually easy to eat really tasty fast and more healthy food.

This recipe came about because these days, wheat isn´t what it used to be in my childhood years. So I avoid eating it when possible. Don´t get me wrong, my body, especially after the treatment it had, is happy with home-made (natural wheat and other grains) bread about 4 times a week. But when you have wheat-based sandwiches at work four times a week, it is nice to avoid wheat spaghetti on top. And, in an effort to find substitutes, we tried rice pasta the other day. My tummy complained for two days afterwards, so clearly rice pasta is to be used in moderation. So what to use when you wish to avoid pasta, wheat and rice altogether for a change but still want that yummy spaghetti bolognese taste? Well, potatoes and spring greens made a lovely substitute today. And so nice, I think I prefer it to the original spaghetti bolognase any day!

Here is the recipe. It takes about 10 minutes preparation time.

Bolognase ingredients

1 1/2 tbs Oil for cooking (I used coconut oil, as it does not denature like ¨cooking oils¨ do)

Chopped garlic to taste

1 onion, chopped (don´t waste time getting the pieces perfect - just roughly chop them - life is for living, not wasting time in the kitchen)

Black pepper to taste

1 tsp Ground cinnamon

500 g Mince meat

Salt to taste

Spaghetti herbs, preferably fresh, such as oregano, basil, and thyme (a few fresh stalks should do - just run your thumb and forefinger, touching at the stalk, through the stalk against the direction of the leaves, and they come off very quickly with ease - the basil can be simply cut into 3 bits per stalk, leaving the stalk in)

2-4 Tomatoes (depending on size), fresh, roughly chopped

1-2 tbs Soy sauce (I check it is naturally brewed and free of artificial preservatives)

Spaghetti-substitute ingredients

3-6 Potatoes (depending on size), cut into halves or quarters

400 g Spring Greens

Small packet (about 100 g) of garlic-and-herb cream cheese - I use a goat-and-cow milk cheese that has no preservatives or strange ingredients and is really creamy and yummy

Start by putting the spaghetti-substitute vegetables in a pot and add hot water. While you wait for the water to come to the boil, move on to the next set of ingredients. When the spaghetti-substitute vegetable pot starts to boil, reduce heat to a simmer, covered, till cooked, about 10 minutes or so.

Heat oil in big frying pan or in a cooking pot with the garlic at medium heat. Add onions and stir occasionally, in-between preparing the rest of the ingredients, such as chopping the tomatoes. Add pepper and cinnamon. When onions start to almost-brown, add mince and salt and stir until the mince stops looking blood-red. Add herbs and tomatoes, stir, add soy sauce, stir, and reduce heat whilst all cooks.

Empty the water out of the spaghetti-substitute vegetables. Stir in the cream cheese, and if you like, salt to taste. By then, the bolognase mixture is ready.

Serve together side by side; serves 2-4.

© Suzanne Zacharia 2012. My name is Suzanne Zacharia and I am committed to spreading the word about ways to improve your health, happiness, success, and lifestyle.

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