Here are a few of the questions (and answers) that have recently been sent to me at OneRoastChicken.com (they’re both from people named Mike, what kind of a coincidence is that?).
If you’d like to submit a question, just send me an email and get busy typing.
Question (from Mike in Halifax, Nova Scotia):
On the subject of herbs and spices … (I don’t know which are which), I have five in my spaghetti sauce recipe: oregano, parsley, sage, rosemary and thyme. I would normally buy them (dried) in little plastic bags at the grocery store but I think they are also available in a fresh state. Is this preferable?
Answer: Thanks for the great question. On the subject of herbs and spices, according to science.enotes.com, “spices are aromatic (odorous) seasonings obtained from the bark, buds, fruit, roots, seeds, or stems of various plants and trees. Examples of spices are cloves, cumin, and black pepper. Herbs, on the other hand, usually come from the leafy part of a plant. Examples of herbs are oregano, basil, cilantro, and bay leaves” (source).
Fresh herbs are great when a recipe calls for rosemary or basil, both of which are completely different fresh-to-dried. Fresh basil would be great for your spaghetti sauce recipe, but not entirely necessary. I use dried basil for spaghetti sauce with great results. I save fresh basil for pasta that has only a few ingredients and when I need the basil flavour to really shine. Welcome to One Roast Chicken and thanks for writing.
Question (from Mike in Orlando, Florida):
I think I make an OK spaghetti sauce, but I need a better one. When I make mine, I use three cans of plain sauce for every small can of tomato paste. So I might use 9 cans of sauce with 3 cans of paste. I sauté onions, and garlic. I broil country ribs, and sausages, and sometimes I buy frozen meatballs. I add basil. What I can’t figure out is when I should put the basil in… while it’s cooking for 3 hours, or 20 minutes before it’s done? My sauce is missing that certain taste that I can’t explain. Maybe you could help?
Answer: Thanks for this request, I’d be happy to create a really great, simple, and tasty spaghetti sauce for the One Roast Chicken website, what a great idea! I’ll let you know when it’s ready … and I think you’re on the right track. Maybe canned sauce has too much salt and sugar, so we might be better off starting with whole canned tomatoes, and build up the spices from there… yummy, I can’t wait! I’ll keep you posted on the recipe research and thanks for the fabulous request 🙂
OK, I can take a hint! I’ve added spaghetti sauce to the list of requested recipes. I will work on creating a foolproof, easy, step-by-step recipe, using only grocery store ingredients with lots of full-colour photography. And I’ll let you know how to freeze it AND reheat single servings. I’ll keep you posted on my progress.
As always, I’d love to hear your feedback. Drop me a line 🙂
You can always reach me at firstname.lastname@example.org.
Thanks and bon appetit!
Shelley MacDonald Beaulieu, Owner & Head Chef
To view recipes for download, visit this link. Have you downloaded your meatloaf recipe yet? This complete recipe includes a complete meal for 4-6, as well as a separate mini-recipe for creating individual, single-serving, baby, mini meat loaves. Do you need to impress a boyfriend? Girlfriend? You need to download this Meatloaf with Spicy Ketchup recipe right now and get cooking!