Hey Grandpa, What’s for Supper? – Breakfast Fry

66F5C790-24B4-44FB-9AEC-9470710E40ADA dear friend of my dad, Ken Hake, passed away unexpectedly last year.  He and his wife were also clients of Bellomo & Associates. 

Anyone who knew Ken knew that he loved food and he loved feeding people.  They also know he was a great joker and loved to “fight” with people over their food preferences.  He always had a great time teasing me about all the things he loved to eat that I couldn’t stand. 

One of my main food dislikes is zucchini unless it is surrounded by fat, sugar and spices in zucchini bread.  But Ken loved zucchini and mostly always had a garden full of them in the summer.  One way he used them was in this breakfast fry that he called “hishy hash”.  Give it a try and see what you think of his creation.  

Breakfast Fry

1 medium zucchini, chopped

1 medium onion, chopped

1 small pepper, chopped

Chopped garlic, to taste

Sprinkle of parsley

Season All or your favorite seasoning blend

6 eggs, beaten

Saute vegetables until soft.  Pour eggs over vegetables and fry until eggs are cooked through.  If you give this a try and have leftovers Ken’s dog, Katie, would be happy to make your acquaintance as this one of her favorite treats. 


Hey Grandpa, What’s for Supper? – Oven Spaghetti Sauce

9656FBD2-CB74-4CFB-801A-27D8A056654FIf you have some extra time or just have a hunger for spaghetti but find you are out of sauce this week’s recipe is for you. 

If you are like me you generally have some staples in the pantry that you bought for a recipe that you never made and now you can’t remember why you bought them. 

No, it’s just me?? 

Ok, well here is a way to use up any extra cans of tomatoes and tomato sauce that may have been hanging out in the pantry to make a tasty spaghetti sauce that you can use over noodles or make some meatballs and have homemade meatball subs.  It cooks in the oven so no mess on the stove!

Oven Spaghetti Sauce

1 Tbsp. olive oil

1 clove garlic, minced

1 beef bouillon cube

1 c. boiling water

28 oz. can tomatoes

6 oz. tomato paste

½ tsp. salt

1 tsp. Italian seasoning

½ tsp. basil

1 tsp. parsley

½ tsp. oregano

½ tsp. sugar

Combine olive oil, garlic and onion in 3 quart casserole and bake for 10 minutes at 350 degrees.  Dissolve bouillon cube in boiling water.  Crush tomatoes and stir with tomato paste, bouillon, spices and sugar into the onion mixture.  Return to oven and cook covered 15 minutes or until boiling.  Remove cover and cook and additional 45 to 60 minutes or until thick. 

This freezes well.  You can also cook on the stove top but be prepared for splashes!  Yummy over any sort of pasta or makes great meatball subs, just make sure to pre-cook the meatballs before adding them to the sauce.