Linguine With White Clam Sauce

reduced calorie linguine with white clam sauceThis recipe has its roots back in B.C.  I’m not talking about the time before Christ.  (I know it’s actually B.C.E. or Before the Common Era, I just didn’t need the E for my purposes, so I went old school.)  In this case, B.C. refers to Before Children.  This recipe was first prepared in our kitchen while I was a new college graduate and Baker’s man was working and going to school part-time.

Money was very tight with student loans to be repaid, and dinner had to be easy to cook as well as economical.  This recipe met both criteria, and it was delicious, too.  Back then, it cost us about $2.25 for the entire meal, so it went into regular rotation on our meager menu plan.  One thing we discovered was that minced clams were cut smaller than chopped clams so it appeared that there were more clams in the recipe.  As a result, they spread through the recipe more evenly.  That’s why we use them instead.    Of course, if you must have large pieces of clams, go with the chopped.

What I didn’t realize at the time, having never eaten linguine with white clam sauce before, was that the recipe I had memorized from an outdated waiting room magazine was actually a reduced fat version that was actually healthier than the original.  Over the years, I have tweaked it a bit, and I always double the recipe to feed our brood.  The best thing about it is that the longest part of the preparation is waiting for the water to boil to cook the pasta.  I can still make a this recipe for under $5.00.

This recipe is good served with some nice sour dough bread and a salad.  If you have Sue Chef over for dinner, you better serve some cheesy garlic bread instead of plain sour dough.  It’s her favorite. Of course, she also likes this version of cheesy garlic bread.  Whatever you decide to make will give you something to do while you wait for the water to boil.  using yogurt in place of cream reduces calories and fat in linguine with white clam sauce

Give the recipe a try and leave a comment to let me know what you think.  Thanks for visiting Patty Cake’s Pantry.

Linguine With White Clam Sauce
Recipe type: Entree
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
This is a quick and easy, reduced calorie, version of the traditional Italian dish. It tastes so good that no one will ever know you cut the calories. Enjoy. (Prep time and cook times listed below are for the sauce. Waiting for the water to come to a boil so you can cook the linguine is the longest part of the preparation.)
  • 1 pound of Linguine noodles (white or whole wheat).
  • 4 cloves garlic, minced
  • 4 tablespoons olive oil, divided
  • 2 (6.5 ounce) cans of minced clams
  • Juice of one small to medium lemon (you can use 2 tablespoons of lemon juice concentrate if you don't have a fresh lemon
  • 1 (6-8) ounce container of plain, unflavored, yogurt--No fat is okay to use here, but so is regular yogurt.
  • ¼ cup Parmesan cheese (to taste)
  1. Put salted water on to boil for pasta.
  2. Drain canned clams, but reserve the liquid
  3. Peel and Mince Garlic
  4. Squeeze Lemon Juice
  5. Wait for water to boil. This is a good time to assemble the salad or prep garlic bread for the oven.
  6. Once water has come to a boil, drop pasta into hot water and stir until it has settled into the bottom of the pan.
  7. Set a timer so you will know when the pasta is cooked.
  8. Heat a large skillet over medium heat.
  9. Add 2 Tablespoons olive oil to the pan and wait 1 minute
  10. Add garlic to the pan and saute for 1 minute.
  11. Add clams and saute for 2 minutes.
  12. Add clam juice and bring to a boil.
  13. Add lemon juice and mix well, sometimes, the mixture starts to become opaque and thicken slightly at this point.
  14. Stir in yogurt, until it is well incorporated into the sauce and bring to just a boil.
  15. By this time, 10 - 12 minutes should have elapsed, and the pasta should be cooked.
  16. Drain Pasta put into a large bowl and toss with the remaining 2 tablespoons of olive oil.
  17. Pour clam sauce over the pasta and toss well.
  18. Sprinkle with Parmesan Cheese and serve


Scrambled Eggs With Peas

peas and eggs scrambled togetherI known this may sound like a strange combination to some of you, but its actually pretty tasty.  The first time I saw this, my aunt was serving it to us for breakfast one morning.  I liked to eat raw peas from the garden, so I didnt hesitate to try this breakfast dish, and I liked it.  Recently, I woke up thinking about peas and eggs, so I whipped up some for breakfast.  I had leftover corn tortillas, so that was what I had with them instead of the toast that my aunt had served.

This whole dish comes together quickly.  In fact, this one came together so quickly that I didnt think about posting a blog with the recipe until I was plating the food.  That’s why there are no photos of the steps. Of course, being half asleep might have had something to do with it, too.  This recipe can easily be modified to include other vegetables like corn, carrots, or mushrooms.  Cheese is always a great addition, too.

The instructions tell you to cook the eggs over a low heat.  The reason for this is because scrambled eggs are always more fluffy when they are cooked slowly over a low temperature.  Almost everyone likes fluffy scrambled eggs.

If you’re wondering what to serve with your peas and eggs, you can serve them with just a side of toast, or a warm tortilla.  If you like meat with your eggs, sausage or bacon taste good.  As for me, I’m looking forward to the leftover Easter ham.  This goes great with a slice of leftover ham, too.eggs scrambled with peas are common in the diets of many cultures

Give the recipe a try and let me know what you think.

Scrambled Eggs With Peas
Recipe type: Breakfast
Cuisine: Multicultural
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Peas scrambled in eggs may seem like a strange combination, but it's really delicous. Give it a try.
  • 1 small onion finely chopped (about ½ - ¾ cup)
  • 6 eggs
  • 1 cup fresh or frozen peas
  • 1 Tablespoon milk
  • Salt and pepper to taste
  • 2 Tablespoons butter
  1. Place eggs in a bowl with milk and whisk together.
  2. Season eggs with salt and pepper.
  3. Melt butter in sauce pan.
  4. Add onion and cook over medium low heat for a few minutes until they become translucent.
  5. Whisk eggs again and add to skillet.
  6. Pour peas over eggs.
  7. Reduce heat to low and stir eggs by lifting from the bottom, and folding the eggs back over onto itself.
  8. The secret to fluffy scrambled eggs is to cook them slowly at a low temperature.
  9. When the eggs are set and the peas are heated through, it's ready to serve.


No-Bake Easter Nests

IMG_1808One good thing about having a well stocked pantry is that it’s easy to whip up treats for your loved ones without making a run to the store.  Before I continue though, I have to tell you something.  I love jelly beans.  Jelly Belly’s are my favorite, and I almost always have some around the house.  It makes my husband crazy because he doesn’t understand why I buy jelly beans when Easter is no where in sight.  The truth is that I have a Jelly Belly addiction.

Now that I’ve addressed that issue, I’m ready to move forward with this weeks recipe.  This week, I am going to share with you a super cute, fast, and easy no-bake recipe to whip up some Easter treats for the special people in your lives.  If you don’t have a Jelly Belly stash in your house like I do, don’t worry.  There are always inexpensive bags of jelly beans to be had in the local stores this time of year.  You can usually pick one up for under a dollar.  My daughter actually thinks these treats taste better when they’re made with “regular” jelly beans.  I’ll let you decide for yourself whick type of jelly bean you prefer.

To make the Easter Egg Bird’s Nests, you will need to combine 1/4 cup peanut butter and a 12 oz package of butterscotch chips in a double boiler.  These can also be made with chocolate chips, but the nests are dark brown.


Stir them until the chips are melted and the mixture has achieved a smooth and even consistency.


Add a 9 oz package of baked or fried chow mein noodles and mix well until all of the noodles are coated.


These are the crispy noodles that you can eat straight from the bag that are used to top chow mein dishes.  When I was little, my big brother used to tell me they were french fried earthworms.  That was his strategy to ensure he would have more of them.

Spoon the noodle and butterscotch-peanut butter mixture onto wax paper and use the spoon (or your fingers) to arrange it into a nest shape.


Place 2 – 3  jelly beans onto each nest and place the sheets of nests onto cookie sheets and place in the refrigerator until the butterscotch chips are firmed up.


Place in covered container with pieces of wax paper between the layers to prevent sticking.  Store in a cool and dry place.


For an adult, this recipe goes together quickly.  If you have children helping you, add an hour to the prep time so that little hands can work at their own pace.  In my household, holiday recipes are all about making memories, so we just allow extra time to enjoy the moment.

Thanks for visiting Patty Cake’s Pantry.  I hope all of you have a very Happy Easter.

No-Bake Easter Nests
Recipe type: No Bake Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
A simple 4 ingredient treat that's sure to be a hit with the kids in your family whether they are young or old.
  • 9 oz package of chow mein noodles
  • 12 oz package of butterscotch chips
  • ¼ cup peanut butter
  • Jelly Beans
  1. Melt peanut butter and butterscotch chips in a double boiler until a smooth and even consistency is achieved.
  2. Add chow mein noodles, stirring until all noodles are coated with butterscotch/peanut butter mixture.
  3. Spoon onto wax paper making small nests. Use the spoon, or your fingers, to shape them into a round shape and make a slight depression in the center of each one.
  4. Place 2 to 3 jelly beans into each depression
  5. Place in refrigerator or other cool place until they are set.
  6. Place in a covered container with wax paper between layers to prevent sticking.
  7. Store in a cool, dry place.





Complete Pork Chop Dinner in a Crock Pot — A Recipe Review

plated complete pork chop dinner in a crock potI don’t know about the rest of you, but I’m always looking for a way to get a healthy,  homemade dinner on the table without a lot of fuss.  I really don’t like to take a lot of time to make dinner, so I am always looking for fast and easy recipes that will work for us. Crock pot recipes can be really helpful especially on days when I have to work late.  As a result,  I’m always cruising the internet looking for a new recipes to try. While I was researching the pizza pull apart bread, I noticed a link on the bottom of the page at  The link advertised a complete pork chop dinner in a crock pot.  The accompanying photo showed a pork chop some potatoes and a vegetable plated and ready to eat. It looked delicious.  How could  I resist?  I had to give it a try.

Here’s what I did.

I seasoned four boneless pork loin chops with my moms secret pork rub.  pork chops are seasoned and placed in the bottom of the crockpot

Then I placed them in the bottom of the crock pot and added 1/2 cup of barbecue sauce. (My photography skills still suck, and I realize that I  need to learn food styling techniques, too.  I’ll add “Learn Food Styling Techniques” to my list of things to do.Topping the pork chops with barbecue sauce

The recipe called for red or white potatoes,  but I had sweet potatoes that I needed to use.  I peeled the potatoes and cut them into large chunks.  I arranged them on a foil sheet, sprinkled them with salt and pepper and dropped on some butter.  I folded them up in the foil, making a pouch,  like I would if I was cooking in a camp fire.  sweet potatoes are seasoned with salt, pepper, and butter and sealed in a foil packet

I shoved the foil packet into the crock pot and pushed it down on top of the pork chops.  The potato packet and the vegetable packet are placed on top of the pork chops in the crock pot.

Next, I placed brussel sprouts in a foil pouch with a little salt, pepper and butter, and once it was sealed, I placed it in the crock pot on top of the potato pouch.The crock pot is full and ready to cook

The crock pot was turned on to low, and the contents were allowed to cook for 8 hours.   Usually, if I am cooking something that I’m not sure will tolerate a longer cooking time, such as this recipe,  I assemble the ingredients in the removable crock,  I leave this in the refrigerator, and when it’s about 8 hours before I will come home, Baker’s Man puts it into the crock pot and turns it on.

That was what we did in this case.  When I came home, a delicious aroma greeted me.  I went into the kitchen and removed the foil pouches from the crock pot.  This was not as easy as it sounds because they were very hot, and they had steam building up inside of them so they were a bit swollen.  I ended up using kitchen tongs to remove them, but I split open the sweet potatoes’ pouch in the struggle, so I lost quite a bit of the butter into the bottom of the crock pot.  a complete pork chop dinner from a crock pot

I plated the dinner, and we all ate.  brussel sprouts were a major fail

What did we think?  I knew the minute that I opened the brussel sprouts that they were seriously over cooked.  They had that overly dark appearance.  I will confess that I used frozen brussel sprouts and their pouch was stored in the freezer until it was time to turn on the crock pot.  Maybe that had something to do with the fact that they turned to mush when we applied only the pressure of our tongues.  We ate them, but as Sue Chef says.  “It made my mouth sad.”  As a consolation, I made some blanched broccoli which met with everyone’s approval.   I may have had better success if I had started with fresh, raw brussel sprouts instead of frozen.  Next time, I may try fresh ones.  The sweet potatoes were perfectly cooked.

The sweet potatoes were perfectly cooked.  We didn’t even miss the buttery liquid that spilled into the bottom of the crock pot.  I will definitely explore potatoes in the crock pot.

The pork chops were tender.  They were sitting in a huge puddle of liquid in the bottom of the crock pot, and this seemed to dilute the flavor of all the seasoning.  I would have expected them to be moist, but they were a bit dry.  I read this complaint in the comment section of a similar recipe.. Unfortunately, I can’t find the site again.  When I do, I will link to it.    One site, suggests that perhaps I overcooked the pork chops and that’s why they were dry, or maybe I used too tender a cut of meat.  Whatever the reason, We added extra barbecue sauce to both moisten the meat and add back some of the flavor lost during cooking.

All in all, it wasn’t a bad meal, but if I make it again, I may just use a pork roast instead of the chops.  A larger piece of meat can’t be overcooked so quickly, and I’ve had good results cooking roasts in my crock pot.   I really like the idea of cooking an entire meal in the crock pot without it being all mixed together.  When I do this again, I will cook the potatoes in the same way, but I think that if I add vegetables, it will probably only be for the last hour or two.  That way, they won’t become over cooked and mushy.   Hopefully, my next attempt will be better and Sue Chef’s mouth will be happy instead of sad.

As we progress toward warmer weather and I won’t want to be using my oven so much, I intend to explore more crock pot recipes.  One thing that I know I will definitely be researching is how to bake potatoes in a crock pot.  We love baked potatoes, but rarely have them during warm weather because I don’t want to turn on the oven.  If they come out well in the crock pot, it will open up many new dinner options during the summer.  I’ll let you know how it works out.

Thanks for stopping by Patty Cake’s Pantry.

Seasoned Oven Fries

oven fried potatoesSometimes, I just want a burger and fries, but I really don’t like deep frying.  Buying burgers and fries for our family costs a minimum of $25 dollars, and sometimes, it costs more.  Since I am always trying to save money and provide my family with relatively healthy meals, I needed to find a better way to make burgers and fries at home without a deep fryer.  That was when my friend, Amber, came to my rescue.  She told me about oven fries.  I was surprised at how easy the instructions were, and I couldn’t wait to try her recipe.

The most time consuming part was washing and cutting the potatoes.  They are tossed with one to two tablespoons of olive oil and sprinkled with your favorite spice blend.  I frequently use seasoned salt.

The potatoes are then placed in a 400 degree oven for 15 – 20 minutes  until the potatoes are cooked through and slightly browned.

That’s really all it takes to make delicious fries that contain less fat without sacrificing flavor.

homemade french fries from the oven

4.0 from 1 reviews
Seasoned Oven Fries
Recipe type: Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 5
A delicious and easy side dish. Wedges of potatoes are tossed with olive oil and seasoning.
  • 5 medium potatoes, cut into wedges
  • 2 Tablespoons of olive oil
  • 2 Tablespoons of seasoned salt
  1. Preheat oven to 400 degrees farenheit
  2. Wash potatoes and cut into 8 to 12 wedges.
  3. Place potato wedges in to a bowl.
  4. Drizzle with olive oil.
  5. Sprinkle with seasoned salt.
  6. Toss together until all potatoes are coated with the oil and salt. They should not be overly greasy.
  7. Arrange potato wedges in a single layer on a baking sheet or pan.
  8. Place in preheated oven for 15 - 20 minutes or until light golden brown.

Give them a try and let me know what you think.

Beans and Greens

beans and greens steaming after being ladled into a bowlCanned beans are a pantry staple in my house.  By adding a few ingredients to a can of beans, you can have a nutritious dinner ready in a snap.  Today’s post isn’t just about a low fat, high fiber recipe loaded with vitamins and proteins.   The story is also an illustration of how a well stocked pantry can help you to manage dinner even when you’re a couple ingredients short.

Today’s recipe has Italian roots.     It’s Italian name is minestra.  It’s a simple dish that can be made with or without meat (usually Italian sausage or pancetta).  In addition, it can be made with most greens that you have hanging around.  I have seen similar recipes published which call for escarole or  spinach.  I have even been known to use swiss chard as the greens for this dish.  It’s extremely versatile and you really can’t make it wrong.

This week, Kale was on sale at my local market for 2/$1.  This was a good thing because Sue Chef wants to try Kale Chips.  I’m sure we’ll have a story to tell blog post about them if we ever get around to making them.  Because of the sale, Kale was my green of choice.three bunches of kale are needed for beans and greens

This recipe comes together quickly.  In fact, the bulk of the labor is in chopping up the onions, garlic, and greens.

First, chop 2 – 3 small to medium onions and 4-6 cloves of garlic.chop onion

Next, prepare the greens by washing them and cutting them into strips.

remove stems from kale

Break or cut off the stems from the bottom of the leaf.  These may not cook up in the same time as the more tender leaves and removing them makes for a more consistent texture.  It also avoids tough, chewy stems.

split the stem up inside of the leaf

The large vein (the ting that became the stem) should be cut in half lengthwise to speed cooking

split large veins in the leaf

This is a better view of the center vein of the leaf after it was split in half. Doing this ensures more even cooking.

slicing kale

One the leaves are prepared, you can stack them on top of each other and slice and chop through an entire bunch at one time.

Saute the onion and garlic in 2 tablespoons oil until tender. (We use olive oil.)garlic and onion are sauteed in olive oil

Carmelized onions and garlic

The onions and garlic have begun to carmelize.

When the onions are soft, add the greens to the pot.

What looks like too many greens for the pan

Pile the greens into your pan. It will look like there is way too much for the pan, but don’t worry. Greens shrink when they wilt.

Season with salt, pepper, and red pepper flakes.  (Easy on the red pepper flakes if there will be children eating.)Kale beginning to wilt

When the greens have begun to wilt, add 1 (14oz) can of chicken broth (approximately 1 1/2 cups).

Greens cooking in chicken broth.

There will be crackling and steam when the broth is added to the greens.

If, like me, you discover that there is no more chicken broth in your pantry, you can use a bouillon cube dissolved in 1 1/2 cups water or better than bouillon.  (Better than Bouillon has about half the sodium of  a bouillon cube.)  If you will be using either of these substitutes, omit the addition of salt from the recipe.

bouillon adds quick flavor

Bouillon cubes or better than bouillon, either chicken or vegetarian, can be a life saver in the kitchen when trying to put together a quick meal. Keep some in your pantry.

Add 2 (14 oz) cans of beans, drained and rinsed to the pan.  I really like to use dark red kidney beans in this recipe because of the intense color contrast, but when I reached into my pantry, I only had one can of light kidney beans.  I substituted a can of great northern beans for the other can of kidney beans.

Beans added to greens

I really wanted to use the dark red kidney beans, but I used what I had on hand instead. I will make this again with the dark red beans and post a picture when I do. It’s so pretty that way.

Mix the beans into the wilting greens and bring to a boil.  Cover and simmer 10 – 15 minutes until beans are heated through and greens are the desired consistency.

bowl of beans and greens

A steaming bowl of beans and greens ready to eat.

Serve with a crusty piece of bread, and you’ve got a great tasting, inexpensive meal that is very nutritious.  It serves well as a side dish or as a main course.   If you live with someone who must have meat in their meals, you can cook a pound of either mild or hot italian sausage with the onion and garlic before adding the Kale to the pan.

Beans and Greens
Recipe type: Entree or Side Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Beans served with greens are an Italian dish that hasn't gotten as much press. It's an inexpensive, nutrient rich dish that I'm sure you'll love. If you want to add meat to this dish, cook the onion and garlic with some Italian sausage in the beginning and finish the recipe as directed. You can also substitute spinach, escarole, or even swiss chard for the kale.
  • 2-3 small/medium onions
  • 4-6 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 3 bunches kale, stems removed, center vein split, and leaves sliced or chopped
  • ½ tsp salt (omit salt if using bouillon instead of broth)
  • ½ teaspoon black pepper
  • ¼-1/2 teaspoon red pepper flakes (to taste)
  • 2 (15oz) cans of beans (kidney, canellini, or great northern)., drained and rinsed
  • 1 (14.5 oz) can chicken or vegetable broth or 1½ cups hot water with bouillon dissolved in it.
  1. Heat oil in large pan
  2. Saute onion and garlic in oil until translucent.
  3. Add kale to pan and toss well.
  4. Season with salt, pepper, and pepper flakes.
  5. Stir until Kale begins to wilt.
  6. Add broth or water with bouillon to the pan.
  7. Stir in the two drained and rinsed cans of beans.
  8. Bring to a boil. reduce heat, cover pan, and simmer for 10 minutes or until greens are cooked.

Here’s your recipe.  Give it a try and let me know what your think.

Thanks for visiting Patty Cake’s Pantry.



Grow Your Own Spaghetti

IMG_2274One of the things we try to do at Patty Cake’s Pantry is to provide healthy and nutritious meals for our family.  This may not always be apparent when you look at the recipes that I post.  There have been several banana bread variations, and cookies.  There was even a recipe for some chocolate cookies with caramel centers.  There are also many recipes for dishes containing pasta.  This might lead one to believe that all of us at Patty Cake’s Pantry suffer from carbohydrate addiction or at the very least carb overload.  In spite of all these recipes, this isn’t the case.   This blog represents only a portion of what we eat and cook.  Sometimes, as any regular visitor knows, I forget to take pictures even when I’m making a recipe specifically for my blog.

In this post, I want to talk about one of the things we do to cut back on carbs during our meals.  It’s a pasta substitute that will cut calories as well as carbohydrates.  This substitute is none other than the humble spaghetti squash.  A pasta substitute that can be grown in your own back yard.

Spaghetti squash are winter squashes.  That means that, unlike zucchini, you can’t harvest them when they are small.  They need to mature on the vines and require a very long growing season to accomplish this, about 100 days.  Also, unlike zucchini which will produce squash all summer long, the spaghetti squash only produces 4-6 squash per plant.  (I have personally never had my spaghetti squash plants produce more than 2-3 squash per plant, but we have very poor soil that we continually amend to improve growing conditions. )  The good thing about spaghetti squash is that they have a fairly long shelf life, about two months, if they are mature when picked and stored in a cool, dry environment.  This is a good thing.

If you’re not a gardener, don’t worry.  Spaghetti squash can be found in the produce section of most grocery stores.  It’s also very easy to cook.  Spaghetti squash doesn’t taste like spaghetti, but it has a texture similar to capellini, or angel hair pasta.  Unlike many squashes, it has a very delicate flavor which is a great accompaniment to a variety flavors.  It can be topped with garlic and herb infused oil and parmesan cheese, mixed with a cheesy sauce,  topped with a bolognese sauce, pesto, or even turned into a curry dish.  It takes a bit longer to cook than spaghetti, but I usually start cooking the spaghetti squash in the oven and then start on whatever sauce I’m serving it with.  This way, the squash is cooked and I have time to shred it before pairing it with whatever kind of sauce I’m using.   Spaghetti squash really is  amazingly versatile, but how do you cook it?

Preparation is really very simple.

seeds and strings are removed from spaghetti squash prior to cooking.

First, cut the squash in half and remove the seeds and stringy things from the middle, being careful not to scrape away too much of the flesh.

Spaghetti squash in pan with water

Place the spaghetti squash in a pan, cut side down and add enough water to cover the bottom of the pan. Usually, this is between 3/4 and 1 1/2 cups.

When you can stab a spaghetti squash with a fork, it's done.

Place the pan containing the spaghetti squash into a 350 degree oven and bake for 30 minutes or until it is easy to stick a fork through the skin on the squash and into the flesh.

begin to loose the strands from the squash

Remove the squash from the oven and flip it over so that the cut side is up. Use a fork to loosen the strands of squash. Be careful. The squash will be very hot at this time, and if you’re not careful, you can get burned.

The strands grow horizontally

Once the strands of squash are loose, carefully draw your fork horizontally across the squash to ensure that you have longer strands.

There's a lot of spaghetti in a spaghetti squash.

After several minutes of scraping, you will have quite a pile of spaghetti squash strands stacked inside the squash peel. These can either be removed to a plate and topped, or stirred into whatever sauce you’re using. If you want to highlight that you’re eating squash, serving the strands of squash, and the chosen sauce, inside of the skin makes for an attractive plate.

I mentioned the calories that can be saved by using spaghetti squash instead of noodles.  One cup of spaghetti squash has only 31 calories.  This is significantly lower than the 200 calories found in a cup of cooked angel hair pasta.  Spaghetti squash is low in carbohydrates making it a good choice for people with diabetes or on carb restricted diets.  Also, unlike spaghetti or capellini, spaghetti squash contains higher concentrations of vitamins and minerals.  All in all, spaghetti squash is a good choice.

Thanks for visiting Patty Cake’s Pantry.  Please leave me a comment and tell me your favorite way to serve spaghetti squash.  If you’re looking for more recipe ideas, the Huff Post has an article containing 29 spaghetti squash recipes.

AUTHOR’S NOTE:  This is my favorite way to prepare spaghetti squash.  There are many other methods mentioned on the web.  A google search will present several–baking dry, microwaving, baking whole, and others.  The one thing I had never heard of was boiling spaghetti squash.  I should say that I had never heard of it until I read this post at Kitchen Hospitality.    Knowing that I can prepare the squash by boiling it means that I might be more willing to prepare spaghetti squash during the warm day of summer when I don’t want to turn on my oven.  (I don’t know why I never cook it in the microwave.)

The Perfect Steak

Preparing the perfect steak is easy with this techniqueWhen I was growing up, we didn’t eat steak very often. When we did, it wasn’t something that I enjoyed. My mother liked her steak well done. She didn’t like any pink to show. Unfortunately, frying tender and juicy steaks that met this criteria was not a skill my mother possessed. Even attempts to cook high end cuts of steak resulted in something that more closely resembled shoe leather than a piece of meat.

Don’t get me wrong. My mom was generally a good cook. She made great Swiss steaks, but most of the meats she cooked were either roasted or boiled. In all honesty, I never really liked steaks, and since they were expensive, I considered my dislike of them to be good for my budget.  I was fortunate when I married Baker’s Man because he wasn’t really a steak and potatoes kind of guy.

Back in our starving college student days, one of our employers took Baker’s Man and me out for a steak dinner. Honestly, we weren’t very excited about it, but when the steak was served, it was tender and delicious. It possessed none of the shoe leather qualities that I had come to expect from steaks. We actually enjoyed it. Unfortunately, due to our starving student status, we were unable to afford steaks as part of our grocery budget.

Fast forward several years. We had enough money to afford steaks, but unfortunately I didn’t possess the skill required to prepare anything that wasn’t reminiscent of my mother’s shoe leather. I tried several techniques over the years, but was never successful until a friend shared a secret that one of his friends had shared with him.

The secret to a perfect steak, he told me, is a very hot cooking surface. The cooking surface must be heated to 500 degrees F. (I usually use cast iron for this because I don’t think that other surfaces can tolerate such a high temperature, and I know that Teflon coated pans heated to those temperatures have been reported to release toxic fumes.

So here are the steps to make the perfect steak.

Heat your grill or skillet to 500 degrees F while you prepare your steak. In this case, I was using 1 1/4″ thick ribeye steaks that were on sale at my local grocer.ribeye steak are easy to prepare

Brush the surface with a light coating of olive oil.brush steak with olive oil before seasoning

Sprinkle the oiled surface of the steak with your favorite seasoning.  I prefer a combination of garlic and onion, but sometimes switch things up depending upon what I’m planning to serve as side dishes.perfect seasoning for the perfect steak

The oiled and seasoned steak is then placed oil side down into the preheated skillet where it is seared for two minutes. (I have a cast iron grill pan, and I like the look of crisscross grill marks, so I wait one minute then rotate the steak 45 – 90 degrees horizontally then allow it to sear for another minute on the same side, but I’m weird.)The prepared steak is placed in the heated pan abd seared for 2 minutes

While the first side sears, brush the other side with olive oil. The second side of the steak is brushed with olive oil while the first side sears.

Apply your seasoning blend on top of the olive oil coating the second side of the steak.  Seasoning blend is applied to the second side of the steak

At the end of two minutes, the steak is flipped and the other side seared.After two minutes searing on one side, the steak is flipped so the other side can be seared for two minutesAt the end of the next two minutes, You can do one of two things. Remove the steak and place it into a different pan, or  remove the skillet containing the steak from the stove and place it into a 350 degree oven for 10 to 20 minutes depending upon the thickness of your steaks and how you like them.  Obviously, you want to use an oven safe skillet if you do this.  Since I use cast iron, it’s not a problem to put the whole thing into the oven.The skillet containing the seared steaks is placed in a 350 degree oven and allowed to finish cooking

Twenty minutes in the oven produced a tender and juicy, well done, steak with no pink showing, just the way my mother liked it but without the shoe leather consistency.Preparing the perfect steak is easy with this technique

A few years ago, I prepared a steak this way for my mom.   She loved it.  For days, she raved about what a tender cut of meat I purchased.  It wasn’t the cut of meat.  It was the technique used to prepare it, but I didn’t tell her that.

I have used this technique with sirloin, filet mignon, and rib eye. No matter what the cut of meat, it always comes out perfect. The only down side to doing this in the house is that sometimes, the hot skillet sets off my smoke alarm as the steak sears if I don’t remember to turn on the exhaust fan over my stove.  If I grilled it outside, that would never happen.

Please give my friend’s secret to a perfect steak a try and post a comment to let me know how you like it. If you have a technique that works better, please share that, too.

Thanks for visiting Patty Cake’s Pantry.

Retro Dining–Chop Suey

Chop suey served over riceI previously posted a recipe for Chicken Chop Suey that included an assortment of fresh vegetables, but today’s recipe is a little bit different.  It’s a recipe that I got from an older friend.  She says that this is how they made “Chinese food” when her children were growing up.  Neither of us is Chinese, so this recipe is not authentic in any way.  Unless you consider it to be authentic to what home cooks were making in the 1960’s.  She says told me that she read the recipe in a women’s magazine when her children were little and she tried it out.  Since the children liked it, she would make it for them from time to time.

Her recipe is unhealthy by today’s standards since it calls for regular ground beef, but it does contain some fresh vegetables, and “it was a way to make them some Chinese food at home without buying those expensive cans of chow mein and chop suey from the store. Those were too expensive to buy and feed all my children”  Many of you are probably wondering about the reference to cans of Chinese food.  They still exist, and can be found in most grocery stores as well as on Amazon(As of the date of this post’s publication, I am not an Amazon Affiliate.)

I took home her recipe, and bought some canned bean sprouts. (Imagine me shuddering as I say this.)   I also noticed that there were canned chop suey vegetables that you just needed to drain, heat, mixed with some strips of meat, and season with soy sauce.  I picked up a can of those to try, too.In the middle of the 20th century, many Americans only ate canned bean sprouts

I’ll probably blog about chop suey from canned chop suey vegetables when I get around to using them.

I asked my friend about the canned bean sprouts. Why not use fresh ones?  She told me that back when her children were little, it wasn’t like it is now.  She lived out in the country and they ate a lot of canned vegetables.  Fresh stuff was only eaten in it’s season.  Most grocery stores in her part of Louisiana didn’t sell fresh bean sprouts.  The only bean sprouts she ever ate, back then,  were the ones that came from a can.

The world she describes is very different from the one where I live.  A trip to my local  Costco found me buying bell peppers grown in Israel and grapes grown in Chile.  When I read these labels, I think about two things.

1. The world really is getting smaller since my food is from three continents.  It’s amazing that food can travel halfway around the world and arrive fresh at my table.

2.  It’s really scary that my food had to come from three continents.  Why can’t my food come from where I live?

Sorry, I’ve digressed.

The retro style chow mein was surprisingly good.  I forgot to grab my camera while I whipped up dinner and didn’t remember to take photos until all that was left were dirty dishes, so the picture above is from the previous chop suey post.    If I make it again, I will add some new, and hopefully better photos.

Here’s my friend’s recipe.  Give it a try and leave a comment to let us know what you think.  If you want to leave me a picture of your recipe, that’s okay, too.

Thanks for visiting Patty Cake’s Pantry.

Retro Dining--Chop Suey
Recipe type: Entree
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
This is an inexpensive retro meal that when served over rice will feed a family of 6.
  • 1 pound ground beef
  • 1 cup diced onion
  • 1 cup diced/sliced celery
  • 1 cup hot water
  • 1 teaspoon salt (optional)
  • ½ teaspoon pepper
  • 1 (14.5 ounce) can bean sprouts, drained and rinsed.
  • ⅓ cup cold water
  • 2 tablespoons corn starch
  • 2 teaspoons soy sauce
  • 1 teaspoon sugar
  1. Brown ground beef and onion
  2. Add celery, hot water, pepper, and (optional) salt
  3. Cover and cook for 5 minutes
  4. Add bean sprouts and bring to boil.
  5. Mix together cornstarch ⅓ cup cold water, soy sauce, and sugar.
  6. Add to mixture in skillet and stir.
  7. Continue to cook for 5 minutes until thickened.
  8. Serve with or over steamed rice.



Quick and Easy Pizza Sauce

In my last post, I reviewed the popular recipe for  pepperoni pizza pull apart bread.   I mentioned that we served the bread with home made pizza sauce and a green salad.  Today, I’m going to give you my top secret recipe for quick and easy home made pizza sauce.  It’s so easy, and tastes so good, that you may never buy pizza sauce again.  This is especially true, when you consider that the cost of the homemade sauce is  under 50 cents per cup to make.

If you like light sauce on your pizza, this recipe makes enough for two home made pizzas about 14″” in diameter.  A family friend insists that she can cover 3 pizzas with this recipe, but two is the most we have done.  If you like the sauce on your pizza very thick, this is still probably more sauce than you’ll need for one pizza. Unless, of course,  you’re making a mammoth three foot diameter pizza.

My family loves this sauce.  We use it to dip home made calzones, fried mozzarella, cheesy bread sticks, and of course, pizza pull apart bread.   We have even been known to dip fried chicken strips into it, and if you’re in a pinch, it works well on pasta, but lacks the depth of flavor that you get from a slow cooked pasta sauce.  When my children were hungry and clamored for spaghetti, I would whip up this sauce and toss it with some  macaroni.  They ate it greedily and  never complained.

Here’s a real top secret tip about this sauce.  You don’t even have to cook it if  you’re using it on a regular pizza.  All you need to do is just mix it up cold and spread it on the crust.  No pre-cooking required.  If you’re using it as a dipping sauce, you will need to simmer it for a few minutes to ensure the dried herbs and spices have been reconstituted and the flavors are evenly distributed.

Money Saving Tip:  Cans of tomato sauce routinely go on sale at the grocery store for anywhere from 3 for $1 to 5 for $1.  Whenever I see them on sale, I  stock up.  Tomato sauce is a very versatile ingredient  to keep on hand in your pantry.

Give our Quick and Easy Pizza Sauce a try and let us know what you think.  Remember, you can always adjust the seasonings and add other flavors like onion powder to make it your own .   Thanks for visiting Patty Cakes Pantry.

Quick and Easy Three Ingredient Pizza Sauce
Recipe type: Sauce
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
No need to buy expensive jars of pizza sauce. All you need is tomato sauce and some herbs and spices to create the perfect dipping sauce for pizza pull apart bread, cheesy bread, or to put on your homemade pizza.
  • 1 (8oz) can of tomato sauce
  • 2 teaspoons Italian seasoning mix
  • ½ teaspoon garlic powder
  1. Pour tomato sauce into a small sauce pan
  2. Rinse can with 1-2 tablespoons of water to get all of the tomatoes out of the pan and dump this water into the saucepan with the tomato sauce
  3. Add Italian seasoning and garlic powder.
  4. Mix well. At this point, you can either heat sauce (if you're using it as a dipping sauce for pizza pull apart bread, cheese bread, or fried mozzarella sticks) or just spread it onto the uncooked crust if you're making a pizza.