Monthly Archives: October 2010
Squash that Exploded
Need I repeat, we love spaghetti squash? Use your imagination and see what you can do with it. Have some fun. The one thing you should NOT DO WITH IT is to put it in the microwave, whole. I knew that when I did it. You should cut it in half and put it in, face down.
Needless to say, at the moment of meeting, I forgot and put the squash in whole. Suddenly, I heard a “blast” and when I opened the microwave, there was a squash with its innards coming out if the microwave. Why didn’t I think to take a photo? Probably, because I wanted to salvage the beautiful squash.
Oh, I also had a difficult time getting the seeds out and I am sure we ate a ton of them but they are pumpkin seeds so they can’t be bad. It was humorous to watch me peering into masses of “spaghetti” looking for seeds, the same color. I found my share but I am sure, I missed as many as I found.
Note on pumpkin: I have been baking and cooking with pumpkin and as a result, I usually have some hanging around the refrigerator. In this case, I decided to use some up by adding it to the spinach and squash. It blends right in. I have been doing this with a number of dishes and the pumpkin always adds a bit to the flavor. It seems to go with anything.
Spaghetti Squash with Spinach and Pumpkin
- 1 spaghetti squash (Cut in half and baked in microwave. Should be done this way.)
- 1 tbsp olive oil
- 1/3 cup of low-sodium vegetable broth
- 1/4 teaspoon fresh ground black pepper
- 3 ounces fresh baby spinach
- 1/2 cup scallions, chopped
- 1/2 cup mashed pumpkin, spiced with cinnamon, nutmeg and ginger
In a pot, heat broth, spinach and black pepper. Stir until spinach is wilted. Put aside.
Using a fork, scrape out the squash into a large bowl.Combine with pumpkin, scallions and spinach. Heat again, if necessary. 
Japanese Salmon —- Regional Recipes My Kitchen My World
I wonder how it happened that both Regional Recipes and My Kitchen My World picked Japan, as their destination, this month. At first, I could not find anything that appealed to me. I did not want to make meat or even main dishes. When, I went searching for a new salmon recipe, for today, I decided to check out Japanese salmon. making the salmon, anyway, so why not kill two birds with one stone, the stone being the best salmon, I have made. I probably, say this, each week, but I mean it. This salmon is far ahead of the crowd.
1/4 cup Olive oil (I used 1/8 cup)
1/4 cup Soy sauce, low sodium
1/4 cup Sake or dry white wine
1/2 bunch scallions chopped
1″ grated ginger root (I forgot to buy ginger, yesterday so I substituted a ginger cube, which broke down in the liquids)
1 clove garlic (I used a cube for the garlic also.)
3 – 4 to 6 oz pieces of Salmon
Method:
Heat oil in saute pan.
Add scallions, garlic and ginger then place the salmon in the pan skin side down.
Add the Sake, soy sauce.
Cook until salmon is done to your liking, flipping it once during cooking.
Number of Servings: 4
Marie Helene’s Apple Cake FFWD
This week in FFWD, French Fridays with Dorie, we baked and I am ever so glad, we did. I do enjoy cooking but baking is still my preferred activity. I was thrilled when I saw the recipe. Apples are a winner, under any circumstances but this particular cake was unique, in its goodness. The chunks of apples gave body to the cake as we bit into them, soaking in the apple flavor. I plan to make this for company. How could anyone not ask for seconds? Restrain me or I would happily eat half the cake.
I made the cake, a week ago, and don’t remember the details of the baking. It was uneventful though. I did end up using what I think, is a six inch springform pan. I know that is small but it worked perfectly. I went with the punches and felt accomplished baking. This was a calm time, where I enjoyed cutting apples and mixing ingredients. It all flowed together like a beautiful symphony.
I recommend this recipe to each of you. I made it gluten-free and if want to do that, you can easily adapt the recipe. You will find the recipe on page 432-3 in Around My French Table. What a stunning book with those photos that look edible, by themselves. Variety of recipes are excellent. Plenty for each of us. We would love it, if you would join us.
If you would like to see what others have done go the page listing the bakers and their links. I linked it up, at the beginning of this post. Enjoy.
Spaghetti Frittata – Ellie Krieger
In the CEiMB group, this week, we are cooking spaghetti frittata which my family gave a good rating to. Thanks to Marthe who selected this recipe.
I forgot to put in the tomato sauce and we did not notice anything missing. We liked it so much, if I make it again, I will not add the sauce. This is perfect for breakfast, lunch or dinner.
The egg puffed up nicely and the spinach and roasted peppers added the right flavor to the frittata. I grew up on a dish, noodles and eggs, which is similar to this so spaghetti in a frittata felt just right. This is real comfort food although, if I had put the sauce in, I would not have called it, comfort food. Food with tomato sauce does not fall into that category, as much as I like different sauces, using tomato, as a base.
Fortunately, I had bought a big bunch of fresh spinach and ended up, using it in a few dishes. I also bought a lot of cilantro and threw that in every dish. 
I did add some black pepper but I would vote for cayenne, next time. I am developing, a real liking for it.
As a post-script, never having liked a lot of spice in my food, I bought a pepper cheese, the other day. I took a bite and I felt that burn. I was taken by surprise. After the first bite, I was ready for it and I really enjoyed it. I want to put that cheese in an omelet, just not for hubby.
In a medium bowl, separate 2 of the egg whites, discarding the yolks. Add the remaining 3 whole eggs to the bowl with the whites and whisk to combine. Set aside.
I did not have a pan to put in the oven, so I fried it, very slowly.
Heat the oil in large oven-proof, nonstick skillet over a medium-high heat. Add the onion and cook, stirring occasionally, until the onionis softened, 3 to 5 minutes. Add the spinach, sun-dried tomatoes,garlic, salt and pepper and cook until the spinach is wilted, about 1 minute. Add the pasta to the pan and stir to combine.
Pour the eggs evenly over the pasta and vegetables. Lower the heat to medium-low and cook for 6 to 8 minutes, until eggs are set on the edges but not in the middle. Sprinkle the top of the frittata with cheese and cook another 3 minutes.
Serve in wedges.
Balsamic Chocolate Truffles Giada I Heart Cooking Clubs
They are being naughty over at I Heart Cooking Clubs. The selected chocolate cravings for the cooking specialty. Do they realize how we will over-indulge?
If this is not bad enough, how do we select a chocolate recipe? I understand, there are about 80 chocolate recipes. I want to make them all. How do I handle this, in one week. Lucky, for me, I sort of tripped over this recipe, Balsamic Chocolate Truffles. I admit, I could not image balsamic vinegar mixed with chocolate. I had to keep talking to myself, as I made this easy recipe. I just told myself to remember that we are discussing chocolate. Of course, chocolate would be good with balsamic vinegar and in fact, it is very good.
- 36 truffles
- Ingredients:
- 8 1/2 ounces dark chocolate, chopped (recommended: Valrhona)
- 1/4 cup cream
- 2 teaspoons balsamic vinegar
- 1/2 cup cocoa powder
Melt the chocolate and cream in a double boiler over hot but not simmering water. (I microwaved.)
Place melted chocolate in a small bowl. Stir in the balsamic vinegar.
Cool the chocolate in the refrigerator for 1 hour.
Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.
Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.
Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet.
Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.
Meatless Mondays Pays Off Again and Again
I love My Meatless Mondays at My Sweet and Savory. Each week, I check several times, for new recipes. Maybe, because the stress is off of meat, we are getting such interesting and quality recipes. This does not mean complicated or exotic. It can be something as simple as a muffin or as exotic as a combination of papaya, guava and mango. All I know, is that I will have some new meals, on my table, that week.
The first recipe, I am making is certainly easy and quick to make. It is cabbage soup. I was a little heavy on the cayenne and brown sugar and it well worth it. This recipe comes from Lisa of Sweet as Sugar where I have found a number of good recipes. Go over and introduce yourself to Lisa. She is the sweetest gal and I know you will like her and her blog.
I had to use the items, I had on hand so this recipe is definitely adapted. I did not have three cans of no salt – sauce, which is a staple, in our house. I did not want to use any sauce that was already seasoned. I wanted to carry the flavors we were adding to the soup. I also added herbs from my garden. I had basil and chives. It is amazing how they keep coming up. I had oregano also but I did not see that, in this soup.
Cabbage Soup (more or less like my mother’s)
3 (8 oz.) cans no-salt added tomato sauce
4 1/2 c. water
2 Tbsp. sugar (used brown sugar)
garlic powder
squirt of ketchup ( I had to leave Lisa’s wording. I love her squirt and splash. I understand that better than some exact measurements.)
splash of Worcestershire sauce
1 Tbsp. all-purpose seasoning (or to taste)
cayenne pepper (to taste)
salt, pepper
6 c. cabbage, thinly sliced (I bought a bag of the ready cut and checked cabbage.)
Combine all the ingredients except for the cabbage in a large pot over high heat. 
Season the soup to your taste. Bring it to a boil, then add in the cabbage. Lower the heat to medium and let the soup simmer for at least 30 min. until the cabbage is cooked through and soft.
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How is that for easy and I can tell you, it is also a delight to eat. It warms your insides.
Coconut Mango Salmon
I have not been sharing our salmon with you, for a while. Last week, we had one, I liked more than the average. I found a bottle of mango coconut pepper, a liquid to cook in or marinate with. It sounded delicious. All, I basically did was to cook the salmon in it. Easy and it turned out to be delicious. Linked to Simply Hot Recipes, our blog of the week. Please check it out and link up. Read about the crazy kitchen in the page for our weekly blogger.
Next time, I would add some sliced mango and just a little shredded coconut.
Coconut Mango Salmon
Ingredients:
3 salmon fillet
3/4 cup mango, coconut, pepper
cilantro or parsley for appearance
Method:
Place salmon in baking pan.
Cover with sauce.
Bake at 400 degrees for 22 minutes.
Add some green and bake for another minute or two.
Serve.
This is a dish that could not be easier and tastes great. My thinking, is that we need more recipes, like this.
Any suggestions as to what else, I could use the Mango Coconut sauce for? 
Pumpkin Mini Bundts – Our Friend Dorie
This week for Baking With Dorie, we made delicious pumpkin muffins which you can find on My Sweet and Savory although not gluten-free. For the gluten free version, you will it find it here.
A few weeks ago, I made the recipe but I made mini bundts. I liked them then and I like the muffins, which I made, last night. I had the cutest gluten-free mini bundts for the hubby and this is one of his favorites.
This is not the right photo. I could not find any. This is the shape but this one has apples rather than raisins, inside. When, I lost my hard drive, I also lost a lot of the photos and information, so this will probably not, be the only time, this happens. 
Chicken Pot Pies – Ellie Krieger
I would think that Shandy selecting the recipe tells us, it will be a good one. If you hop over to her blog, Pastry Heaven, you will see the recipes, she has made and I would not be surprised, if you started printed one after another.
In the group CEiMB, the recipe of the week is Chicken Pot Pies, hosted by Shandy of Pastry Heaven. I made it, the other night. The recipe is an easy one, heating up some vegetables in a skillet, transferring to individual baking dishes and covering with phylo dough and baking.
The problem, I had was that I did not have phylo dough and used puff pastry which is much thicker than the phylo. It had a different look, I would imagine but the taste, seemed to be the same, with the thicker crust. I had a little dough left and made some cinnamon sugar cookies.
I only made one small casserole with pastry covering and all the rest were these delicious veggie-chicken dishes so everyone could eat. I 
had the pastry but it was not gluten-free. For here, the recipe is really all the prep up to the point of covering. Hot chicken pieces, smothered in a variety of vegetables. I would add carrots, in the future.
Hats off to Shandy and Ellie who make quite a pair. Shandy has the recipe on her blog and it is found in Ellie’s book.
Nourishing Butternut Squash Soup
April from the 21st Century Housewife, each week, leaves a wonderful recipe on My Meatless Mondays. I look forward to seeing what she is going to leave for me to enjoy. Actually, we get excellent and innovative recipes, week after week, from those who link up. If you have any meatless recipes, you would like to share, here is the place to go. If you want meatless recipes, again, here is where you may want to go.
This week, April had a simple but welcoming soup, for the cold days, we are having. Honestly, as I looked at her soup, I decided, we would have that soup for dinner. It didn’t quite work out. She made a sweet potato soup and I had no sweet potatoes, in the house.
I did have a butternut squash and some baby carrots so voila, I made a butternut squash soup with the tang of scallions.
Nourishing and Creamy Butternut Squash Soup
2 tablespoons Hazelnut, Canola or Olive oil
1 large onioned, sliced
1 medium butternut squash, sliced in food processor to make thin 
10 baby carrots, sliced in food processor
4 cups organic, no salt, vegetable broth
2 cups water
1 teaspoon ginger
1 teaspoon nutmeg
1/2 teaspoon ground black pepper
1 cup soy milk
4 scallions, chopped
Method:
Heat oil in large saucepan.
Cook onions to translucent or if you like the taste of fried onions, like I do, until light brown.
While the onions were cooking, I used the food processor to thinly slice the squash and carrots.
Add squash to saucepan and coat with the onions.
Add carrots and coat with onions. 
Cook for five minutes, mixing occasionally.
Add vegetable broth and water.
Add spices.
Cook on low for an hour.
Add soy milk.
I cut up a scallion for a photo op and loved the crunch, it added to the soup, I am adding a bunch of scallions just to float on top and get crunched.
If you like a sweeter soup, add 1 tablespoon brown sugar, in the beginning of cooking.
I enjoyed my bowl of soup and plan to have another one with my husband, when he arrives.
Related Articles
- Recipe Linky: Delicious Fall Soup Ideas (momblognetwork.com)
- Butternut Squash Soup (online.wsj.com)
- How to Cook Butternut Squash (brighthub.com)
- Recipe: Roasted Squash and Pear Soup (christiescorner.com)
- Spicy/Sweet Butternut Squash Soup Recipe (rawlivingfoods.typepad.com)
This is for Souper Sunday, the home of the best soups, anywhere. This was organized and is run by Debbie from Hawaii. 
Linked to Midnight Maniac 
