Nothing to Do With Food

This post has nothing to do with food.  When I was a kid my Dad drove a beat up Chevy.  It was a sixties type of car, not real fancy but got us from Point A to Point B.  Dad literally drove that thing until it fell apart.  Ten years ago I bought a 2006 Ford Taurus used with 15,366 miles on the odometer.  I wanted a reliable car that I could drive until it fell apart.

The manager at the local auto shop I use told me this car was the best 06 Taurus he had ever seen.  I said no.  I told him this was the best 06 Taurus he’ll ever see.  The CD player just might keep and never spit out your CD.  Every now and then the fan for the AC sounds like Tweety Bird.  But I just got the car back from the shop after its 60,000 mile maintenance.

I plan on driving this thing until it falls apart but I might not live that long.

Diet for Preventing Diabetes – Nutrition Action

Source: Diet clues for preventing diabetes – Nutrition Action

The title is catchy and leads you to believe you can “prevent” diabetes with diet.  I personally favor the concept of delaying diabetes rather than preventing the disease.  My father (deceased) had, and my youngest brother has diabetes.  I knew what my risk was and continues to be.

Many years ago I asked one of the country’s top endocrinologists what I could do to avoid developing diabetes.  His answer was short and simple:

Stay as thin as you can as long as you can.

Be nice to your pancreas!

Turkey Ragu 2

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This recipe is Tiny Taste Tester Approved.

One of the more interesting aspects of capturing your recipes online is seeing how your recipes change over time.

“I made your sauce.  I followed the recipe but it doesn’t taste the same.

So I look at my original Turkey Ragu recipe.  Sure enough, I made it differently today.  Too many episodes of Food Network in your head changes your recipes.  Just my opinion but I’m sticking with it.

So I look at The Boss and say, “How about a fresh batch of meat sauce?”

And this is how I made it today with the changes from Ragu One in bold.

Turkey Ragu 2

2 cloves fresh garlic, minced plus 1/2 to 1 T garlic granules

1/2 cup sweet onion, diced

1 medium carrot, fine dice

1 celery stalk, fine dice

1 cup fresh mushrooms, sliced

1 fresh green pepper, finely diced

1 pound ground turkey (use 93/7)

2 T dried basil

1 T dried oregano

Pinch of Thyme

2 bay leaves

1/2 cup white wine

1 28 oz can tomatoes diced San Marzano style with juice

1 28 oz can tomatoes, crushed

1 6 oz can tomato paste

Extra virgin olive oil

Salt and pepper

Brown sugar

1.  Heat two tablespoons of extra virgin olive oil over high heat in a large saucepot.  I prefer the taste of Spanish olive oils and Borges is my favorite.  If you can’t find Borges look for the Star brand which is made by the same company.  Substitute your favorite regular olive oil if desired.

2.  When the oil is hot, add the garlic, onion, carrot, celery and green pepper.  Saute for a few minutes until limp.

3.  Add more olive oil to prevent sticking and add the ground turkey.  Break up the meat and brown.  Add basil, oregano, and thyme and continue browning until the herbs become aromatic.  With the heat still on high, add the wine and cook until the wine is almost completely evaporated.

4.  Add the can of diced tomatoes with juice.  Toss in the bay leaves, mushrooms, and green pepper.  Stir until well mixed and lower heat to medium.  The sauce ingredients should be bubbling mildly.  Leave uncovered until the tomatoes release their juices and the liquid in the pot is mostly evaporated.  This step concentrates the flavors and will take 15 to 20 minutes.

5.  When the sauce becomes thickened, add the can of crushed tomatoes and the can of tomato paste.  Stir to incorporate well.  Partially cover, turn the heat to low, and simmer for a minimum of one hour.

6.  Taste for seasonings and add more basil or oregano if desired.  Salt and pepper if you must but there is plenty of salt in the canned tomatoes.  If the tomatoes are highly acidic, add brown sugar a half teaspoonful at a time until the acidity is reduced to your liking.  A little bit of sugar will cut the acidity and add smoothness to the ragu.

7.  Find some cooked pasta and plenty of grated cheese.  Eat!