Carley's Spaghetti

Just as a note, I don't measure most of what I put in here. So start with the measurements I have listed and add more or less to your tastes. The two most important flavors are the brown sugar and the red wine vinegar.

1 lb ground beef (or turkey)
1 onion - chopped
2-14.5 oz cans of diced tomatoes
2 small cans of mushrooms (I've made will less or none - Hebe doesn't like them)
1-15 oz can tomato sauce
3/4 C brown sugar
1/2 C red wine vinegar
1 tsp basil
1 tsp oregano
1/2 tsp thyme
2 bay leaves

First, brown your hamburger in a pan with the chopped onion. Brown the meat until it's cooked through and onions are clear-ish. (At this point I take the meat and onions out of the pan an blot with a paper towel to get the excess grease off - you decide)
Next, just dump it all in and mix it around. Play with the flavors a little. Sometimes I add a little salt and more basil and oregano. Like I said you want it a little sweet and a little tangy.

There really isn't a rhyme or reason to this recipe. It's a sort of use what you have and make it taste like you like. It would also be good to use Heather's spaghetti pie recipe with...

Lomo Saltado

This is the Peruvian recipe I made at Mike & Karen's last week. I always substitute chicken for beef, which technically makes it "Pollo Saltado" (Lomo Saltado means "tossed beef").

Aji amarillo can be hard to find. At Mike & Karen's, I had to substitute sweet yellow peppers. They worked fine.

Ingredients

• 1 cup corn oil
• 2 lbs large potatoes, peeled and cut into French-fry sized pieces
• 1 lb beef fillet, cut into little finger-sized slices
• 1 clove garlic, chopped
• ½ cup sliced onion
• ¼ teaspoon cumin
• ½ teaspoon salt, or to taste
• 2 teaspoons red wine vinegar
• ¼ cup chopped fresh tomato
• 1 fresh aji amarillo, seeded and cut into thin slices, or 1 teaspoon dried yellow aji chilli powder

In a wok or skillet heat the oil over moderate heat until hot. Add the potatoes carefully and French-fry them. Drain on paper towels and set aside. Carefully pour off all but 1 tablespoon of the oil.

Combine the beef, garlic, onion, cumin, salt, and vinegar. Heat the oil in the wok or skillet, add the beef, and cook over low heat for 5 minutes, tossing.
Add the tomato and aji and fold in the French fries. Combine gently, frying the saltado for 2 minutes. Serve immediately.

Serve warm, with rice.

Serves 6