Brad’s Simple Spaghetti

Submitted by Brad Waller
Serves 4-6


6 oz. tomato paste (1 small can) 12 oz. tomato sauce (1 medium can)
15 oz. stewed or stewed & diced tomatoes (1 large can) 1 pkg spaghetti noodles
salt Italian Seasoning

Carnivore Option

1 lb. ground meat of choice

Vegetarian Option

1 pkg frozen spinach 1 pkg firm tofu


  1. Empty all cans to a medium saucepan on medium heat. Season to taste. Experiment, add you own ideas.
  2. For the carnivorous option, brown the meat & add to the sauce.
  3. For the vegetarian option, drain the spinach & stir into sauce. Squeeze the tofu to drain & crumble into the sauce.
  4. Taste & adjust spices as tofu will dilute flavors a bit.
  5. Boil noodles to desired finish & serve with sauce.

Za Jiang Mein (Pork & Bean Chinese Noodles)

Submitted by randilicious


3 tbsp extra virgin olive oil 1 lb ground pork
¼ c. brown bean sauce 2 tbsp sugar
¼ c. beer 1 lb Chinese noodles (non egg-based)
¼ c. chopped scallions ½ c. shredded cucumbers
3 cloves garlic, minced 1 tsp red pepper flakes
¼ c. bean sprouts (optional) 1 pkg tofu, chopped into small pieces (optional)


  1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
  2. In a separate bowl, mix beer & brown been sauce. Blend well.
  3. Add the bean sauce mixture to the ground pork.
  4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
  5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
  6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.

Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.