If you enjoy pasta then this recipe will be one you will enjoy!
Ingredients:
3/4 pound spaghetti or thin spaghetti
1/4 cup extra-virgin olive oil, plus more for drizzling
1/4 cup sliced garlic
1/2 teaspoon finely minced Calabrian chilies, or 1/4 teaspoon red pepper flakes
1 pint small cherry tomatoes, stems removed, crushed between your thumb and forefinger
Sea salt, preferably gray salt
1/2 cup fresh basil leaves, each torn into 2 or 3 pieces
Wedge of Parmesan cheese
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta.
While the pasta cooks, heat the 1/4 cup olive oil i a large skillet over moderate heat. Add the garlic and cook until the slivers are golden brown and crisp, then add the chilies and cook for about 30 seconds. Raise the heat to high and add the tomatoes. Simmer briskly to soften the tomatoes and thicken the juices, about 3 minutes. Season with salt.
When the pasta is al dente, scoop out about 1/2 cup of the pasta cooking water, then drain the pasta. Return the pasta to the warm pot off the heat. Add the sauce and the basil and mix well. Add some of the reserved cooking water if the pasta seems dry. Transfer to a warmed serving bowl and grate Parmesan over the top to taste. Drizzle with a little more olive oil. Serve immediately.
Makes 4 servings.

This makes an easy yet impressive main dish complete with its own side vegetable. Serve as wedges of pumpkin-plus-beef. If pumpkins aren’t handy, use several dark green acorn-squash sliced down the center – the deep orange insides form a dramatic contrast, and guests receive their own halves.

1 pumpkin, approximately 8 inches to 10 inches diameter,
or 3 to 4 small acorn-squash
2 pounds ground sirloin (best for its low fat content)
2 eggs
¾ cup ketchup
½ cup water
¼ cup dried minced onion
1 ½ cups bread crumbs (plain or seasoned)

For pumpkin, bake at 350 degrees for 1½ to 2 hours.

For acorn squash, bake at 350 degrees for 1 to 1¼ hours.

For a pumpkin, cut out a “lid” about 5 inches diameter, then clean out the pumpkin, throwing away the lid, seeds and stringy parts. For the squash, poke the sides of the squash three or four times with a fork, then microwave them uncut for 10 minutes on high power. This trick makes them much easier to cut and scoop. Using a hot-mitt to handle them, cut them in half, and clean out the seeds and strings.

In a large bowl, stir together the ground sirloin, eggs, ketchup, water and onion. Add bread crumbs and mix thoroughly. With a large spoon, scoop the meatloaf mixture into the pumpkin or squash-halves, filling just about to the brim. Put any leftover meatloaf in a 5-inch x 9-inch bread pan to bake by itself. Place pumpkin/squash a 9-inch x 13-inch pan and pour in about half-an-inch of water in the bottom of the pan to keep the skins from burning. (Six squash-halves fit best into two 9-inch x 13-inch pans.)

Bake at 350 degrees: the pumpkin will take 1 ½ to 2 hours, and squash-halves about 1 to 1 ¼ hours. A pan of extra meatloaf will usually take less time; check it at one hour. Serves 6 to 8.

This is the one for fluffy, melt-in-your-mouthness making these types of waffles ideal for those who have braces. The secret is letting the batter “rest” for five minutes before using. Top with syrup, jam, fresh fruit or even ice cream. This recipe makes about five of the four-square style of waffles. Preheat your waffle iron according to the directions. You may want to lightly spray it with vegetable oil before heating.
- 3 cups flour
- 2 Tbl + 2 tsp baking powder
- 1 tsp salt
- 2 Tbl sugar
- 4 cups milk
- 4 eggs
- ½ cup vegetable oil

In a large bowl, whisk (or use electric mixer on low) together all ingredients. Let batter sit for about five minutes to activate the baking powder. When waffle iron is ready to use, pour about 1/3 cup of batter onto each of the four squares (experiment with your iron – you don’t want the batter overflowing.) Gently close the cover and set your timer as the manufacturer suggests. Do not lift the cover while they bake. When done, carefully lift one edge with a flat spatula and pull the waffle away from the iron. Keep waffles warm on a plate under a clean dishtowel while the others bake. Enjoy!

For a zesty change from simple corn, broccoli and green beans, this try-something-different succulent combination produces a flavor that keeps them coming back for more. Call it ratatouille, call it gourmet; you’re sure to call it delicious.
- 1 medium zucchini: peeled and ¼” sliced
- 1 medium yellow squash: peeled, ¼” sliced, and each slice halved
- 1 small eggplant: peeled, ¼” sliced, and then halved
- 3 small tomatoes (Romas work well) each cut in 8 pieces
- 1 onion, sliced or 1 Tbl dried onion
- ½ tsp oregano
- ½ tsp basil
- ½ tsp parsley
-about ½ cup olive oil (or vegetable oil)
Toss all of the ingredients together, including the oil, in a large no-stick frying pan or a Dutch oven. Saute this combination about 20 minutes over medium-high stove heat until everything is quite tender. Makes about 4 servings, as it cooks down considerably. Enjoy this braces friendly meal!