Mom & Dad's Spaghetti

With a Korean-Polish background, I didn't grow up eating much Italian. I was raised in the Detroit-area and there was certainly an Italian community. Sure, we got takeout pizza and even sometimes mostaccioli, but it never was a prominent cuisine in our house. We mostly ate Korean food since my Mom did most of the cooking, and sometimes my Dad would whip up one of his signature meals, like his incredible chicken and cabbage combo which was killer good. He even, if I can remember correctly, made some pretty decent lasagna at some point, but the irony is they both made spaghetti. Now, it's not from scratch. The sauce is mostly from a jar, but all together it is simply delicious. And it tastes like home- a place I wish I could revisit with the people I've lost whom I long to see the most.

I cooked the sauce in a Green Earth frying pan by Ozeri, which utilizes GREBLON - an ultra-safe ceramic coating from Germany which is 100% PTFE (PolyTetraFluoroEthylene) and PFOA (PerFluoroOctanoic Acid) free. The pan delivers enhanced heat distribution and superior non-stick performance without ever releasing harmful fumes or toxins. Groovy, huh! My sauce literally tasted better from cooking with this pan! I really recommend it into your everyday cooking. Though from many reviews, it doesn't seem to be long lasting. You can get one on Amazon today!

Mom & Dad’s Spaghetti

Serves 2-4

Ingredients:

1 pound ground beef

1 onion, chopped

1 green bell pepper, chopped

2 cloves garlic, minced

10 ounces button mushrooms, chopped

1 jar (1 lb. 8 oz.) Ragu® Sauce

1 bay leaf

salt & pepper, to taste

1 pound spaghetti, cooked and drained

Instructions:

1. Brown ground beef until fully cooked through. Drain grease. 

2. Add in onion and green pepper, mixing in with the beef. Cook 2-3 minutes

3. Add garlic. Cook 1-2 minutes

4. Stir in Ragu® Sauce, including the 1/4 cup of water mixed in with the rest of the sauce from the bottle.

5. Place in bay leaf. Bring to a boil, then simmer cooking 20-30 minutes.

6. Add in mushrooms last. Keeps it’s texture without turning it to mush. That’s how I love my mushrooms!

7. Don’t forget the s&p! Mix in with spaghetti noodles.

8. Garnish with parsley and serve with Parmesan cheese (optional).

This is the epitome of comfort food. Quick, easy and simply scrumptious - it is perfect for a Friday night in at home. While writing this blog post I, unfortunately, had CNN on my TV, breaking news of the attacks in Paris and of course, I can not write this entry without acknowledging this tragedy. My heart literally aches, I am incredibly sad. When will the hate stop? When will the world realize love truly conquers all? My thoughts and prayers are with you, Paris. Stay strong and keep those heads held up high. Don't ever let anyone rob you of your Goodness. Love and Light to all.

Please, PLEASE, please. Take care of each other and hold your loved ones a little tighter tonight, some will never be able to ever again. </3

Love & xx's,

maQ + suz

Roasted Pumpkin Seeds

This week I wanted to cook something Korean again but I had all these pumpkin seeds from the other day making that 'MaQ-o'-lantern'. And just like my father, I LOVE roasted pumpkin seeds! They are quite the tasty snack and I couldn't just let these nutritious lil' gems go to waste! I usually just season them with a little salt, but I saw a really awesome video by Tasty on Facebook showcasing a variety of seasonings! They're all great, ranging from wasabit to sriracha honey, but I went with the pumpkin pie and cocoa seasonings for today.

Directions

Roast pumpkin seeds in an oven at 350F until dry but not golden.

All amounts for 1 cup of seeds.

Seasoning Ingredients (Two-ways)

PUMPKIN PIE: 2 tsp cinnamon, 2 tsp ginger, 2 tsp allspice, 1 tbsp sugar
COCOA: 1 TBSP unsweetened cocoa powder, 2 tsp sugar, 1/2 tsp cayenne

Coat pumpkin seeds in a few TBSP of vegetable oil and then mix in seasoning.

Roast at 350F until golden.

I loved the cocoa pumpkin seeds! Really super delicious! They're not too sweet and the cocoa unearths the pungent taste in the seeds, making it such a pleasant surprise in your mouth. ;)

The pumpkin pie is also not very sweet and is absolutely scrumptious. That's what I like about pumpkin seeds, that they're not only healthy but they are a treat that's not loaded with some God-awful ingredient like high fructose corn syrup or anything that has so much sugar, my heart rate spikes just looking at the numbers! The cinnamon and all spice, along with the ginger and 1 tbsp of sugar is a terrific Fall mix, my hubby tried them for the very first time (he's French, they don't exactly roast pumpkin seeds everyday) and loved them!

They are such a staple Fall snack for me. I'm so happy to have tried different, authentic flavors! It just gets me really pumped up for next month, my favorite time of year with all those incredible Thanksgiving dishes, where I try to create a new dish every year. Can't wait to share with you with what's to come!

I'm really excited to munch down on these later, normally I'll make a bag of popcorn or have some kind of chips and dip, but this is a great substitute and is very good for you! Are you a fan of pumpkin seeds? What's your favorite seasoning for yours? Leave a comment in the box!

Have a fantastic & cozy weekend!

Love & xx's,

maQ + suz

Raspberry White Chocolate Scones

Happy First Day of Fall! In honor of my favorite season, I started the morning off right with one of my favorite pastries. Scones! And the ultimate combo: a raspberry white chocolate match made in heaven! These are literally the best scones I've ever made, all thanks to Rock Recipes!

RASPBERRY WHITE CHOCOLATE SCONES RECIPE

Hands down the best scones I've ever made! Thanks Rock Recipes!

Prep: 15 mins Cook: 25 mins Total: 40 mins

Ingredients:

    3 cups flour
    ½ cup sugar
    6 tsp baking powder
    ½ tsp salt
    ¾ cup very cold butter, cubed
    6 ounces good quality chopped white chocolate
    2 tbsp lemon juice
    2 tsp vanilla extract
    1 cup milk
    1½ cups frozen raspberries

Instructions

•     I start these in my food processor because it is so fast but they can be made just as easily in a large bowl by cutting the butter in with a pastry blender or even 2 knifes held between the fingers.
•     In a food processor, combine the flour, sugar, baking powder and salt.
•     Pulse in the cold butter until this mixture resembles a coarse meal. It is very important that pea sized pieces of butter remain in this mixture.
•     Transfer to a large bowl and toss in the white chocolate.
•     Mix together the lemon juice, vanilla extract ans milk.
•     Pour this over the surface of the dry mixture. Toss all together gently with a fork only enough to form a dough ball.
•     When the flour is almost incorporated, add the frozen raspberries.
•     Frozen berries work best because they are less delicate and easier to incorporate into the scone dough.
•     It is important that you work this dough as little as possible or the finished scones will be too dense and heavy.
•     Roll to 1 inch thickness and cut out scones with biscuit cutter or in triangles with a sharp knife and place on parchment lined baking sheet.
•     If desired you can brush the tops of the scones with an egg wash of 1 egg beaten together with 1 tbsp water.
•     You can sprinkle the tops with turbinado sugar if desired but this is, of course, optional.
•     Bake at 375 degrees F for 25 minutes or until light golden brown. Baking time will vary depending on the size of your biscuit cutter.

Drooling yet? I don't know about y'all but for me, butter is mandatory with scones! So yummy!

I can definitely attest to my hubby's full, content belly. I've already had two with coffee!

What is your favorite kind of scone? Got a killer combination? We'd love to hear about it!

maQ went crazy over the aroma in our apartment. It smells like the most divine bakery right now! Don't you love that after baking? :) We hope, whatever you decide to do to enjoy the first day of Autumn, is a happy, delicious one! We plan to get outside after work! Cheers to the best season!

Love & xx's,

maQ + suz