Sweetly-Smooth Spaghetti

Made this tonight for dinner with no recipe! Blake said it was the best sauce he'd ever had, and I take that as a HUGE compliment coming from him! The maple syrup is the key ingredient, it adds an incredible sweetness against the tomatoes. Enjoy!

1 green pepper chopped
1 large carrot chopped
1 celery stalk chopped
1 onion chopped
2 cloves garlic
5-6 mushrooms (1/2 pound) sliced
1/4 cup maple syrup
2 cans of spaghetti sauce (about 680 ml each)
1 tsp thyme
1 bay leaf
Ground pepper and salt to taste
1 lbs ground beef
Noodles (any kind you prefer)

• Chop and cook together onion, green pepper, carrot, onion, celery for 5-10 minutes, until onions are clear, add the thyme and bay leaf.
• Add garlic until you get the essence (5-10 seconds). 
• Add mushrooms and cook until they release their juices (3-4 minutes).
• Add spaghetti sauce and maple syrup.
• Blend the sauce with a blender.
• Cook ground beef, then add the blended sauce and ground beef together in a pot.
• Bring to a boil, then turn to low and let simmer for 15-20 minutes to allow flavors to blend.

Serves 3-4, and then you made enough to have leftovers! Enjoy!

Thai Coconut Chicken

• 1 can (13.5 oz.) unsweetened light coconut milk
• 1 tablespoon chopped fresh ginger 
• 1 clove garlic, minced
• 1/2 small onion, chopped
• 1 teaspoon grated lemon rind 
• 1/2 teaspoon red pepper flakes
• 2 teaspoons paprika 
• 1 teaspoon curry powder
• 1/2 cup peanuts -optional
• 1/2 cup peanut butter (or your can combine and do 1 cup of peanuts or 1 cup of peanut butter)-optional
• 1 1/2 pound boneless skinless chicken breasts, cut into bite size pieces
• 1 to 2 tablespoons of fish sauce
• 2 bags (6 oz. each) baby spinach (or you can use frozen peas, 1-2 cups)
• 1/2 cup fresh basil leaves, cut into strips (or dry basil, a couple tablespoons)
• 1/2 teaspoon salt 
• cooked rice (optional)

1. Puree: 1/2 the can of coconut milk with ginger, garlic, onion, lemon rind, red pepper flakes, paprika, curry powder, peanuts, and peanut butter.

2. Add to a large pan or pot and heat up. Add remainder of coconut milk and chicken (yes, raw).

3. Bring to a boil. Turn down to medium-low, simmer for 8-10 minutes, or until chicken is done.

4. Stir in spinach (or peas), basil, salt. Let cook until spinach is wilted.

Serve over rice and with naan bread if you'd like, enjoy!

Original recipes found here. This recipe was made with my own additions!