I know it sounds crazy but I just couldn’t resist pairing two of my favorite foods. It was amazing!
If you haven’t read about this in my earlier posts the best way to prepare a spaghetti squash is to bake it whole. Pierce it a couple of times with a fork or knife and bake at 350 degrees for about 45 minutes to an hour. Do this ahead of time; a day in advance, an hour in advance or whatever works for your time schedule. Once cool enough to handle cut in half, remove seeds and then using a fork fluff the “spaghetti” out of the shell.
So on to the recipe. In a large skillet heat up a bit of olive oil or butter. Saute squash about 5 minutes to heat through. Toss with your favorite homemade salsa. I used a simple tomato, onion, jalapeno, cilantro and lime juice version but you can use something like the salsa fresco recipe, the tomatillo salsa recipe or my roasted jalapeno salsa recipe.
If you need some ideas ~ Just click on the kind of salsa you’d like to try for a quick link to the recipe.
I’ve been dying to blog again; it’s been so long but I keep getting distracted so I must get back at it! I love to cook and all these recipes and ideas are in my head; this is the best way to get them out!
Today I went with a simple tomatillo salsa. I’ve always cooked my tomatillos; I just discovered how tasty they are raw! So sweet and delicious.
1/3 cup tomatillo ~ husked – deseeded and chopped
1/3 cup tomato – diced
1 Tbs onion – minced
1 tsp jalapeno – minced
1/2 tsp fresh garlic – minced
juice of half a lime
pepper and cilantro if desired
This is so simple to make. Just dice / chop / mince the ingredients and toss together in a bowl a little while before serving. I added pepper and fresh cilantro to mine ~ I didn’t use any salt but that’s up to you; taste it first and go from there!
I had half of a spaghetti squash that needed used so I decided to pair it with some goat cheese. I really liked this combination. I wish I could have gotten a better photograph but something about the shade of the squash seems to distort he color and I didn’t really have the time to find some better lights today. Anyway, here is the recipe for today.
1 1/2 cups spaghetti squash
1 Tbs butter
1 clove garlic
1/4 tsp salt
1/4 tsp pepper
1/8 tsp cayenne pepper
juice of half a lemon
a bit of soft goat cheese
In skillet melt butter; add squash, garlic, salt, pepper, and cayenne. Cook for about 4 minutes or until heated through. Squeeze lemon juice on top and stir. Serve with a little goat cheese stirred in just before serving.
We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different twist. My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes. Anyway, just a quick post for the recipe today.
1 1/2 cups spaghetti squash
1/4 tsp salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp pepper
1/4 cup milk
1/2 cup shredded cheddar
Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.
In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne. Pour milk over top and spread with shredded cheese. Bake at 350 degrees for about 30 minutes.
I always wonder to myself why I don’t fix grits more often. I like them; in fact I love them, at least in the savory form. I don’t remember eating them as a kid and I don’t know that I’d ever had them before I’d tried the shrimp and grits a gal at work made a couple of years ago. Today I did a deliciously spicy and cheesy version.
1 1/2 cup chicken stock
1/3 cup grits
1/2 tsp crushed red pepper
1/2 cup cheddar cheese
1 Tbs sour cream
salt and pepper to taste
Bring stock to a boil and add grits and crushed red pepper. Simmer covered over low heat for about 12 minutes or until most of the liquid is absorbed. Add cheese; cover and let rest for about 5 minutes. Stir in sour cream; check if flavor adding salt and pepper if needed.
I like to come up with new ways to fix my veggies. I think the combination of cauliflower, broccoli, and carrots are a great dish. Today I decided to broil them for a few minutes just to see what would happen. It was delicious.
fresh sliced carrots
fresh cauliflower florets
fresh broccoli florets
salt and pepper
garlic and cayenne or any spices desired
I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.
Once cool, drain the veggies and toss with a little bit of olive oil and seasoning. Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness. I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.
I don’t know if this really counts as a completely new post or not but these potatoes came out so deliciously and the picture is phenomenal so I must share.
Do those not just look amazing!
I took 4 raw baby Yukon gold potatoes and diced them into little squares; probably about 1/4 inch. I was cooking some bacon and used the bacon grease to fry up these wonderful potatoes. A little onion, a fresh tabasco pepper, some salt and pepper and a few minutes cook time and we had perfection. The key like before was to not stir too often for optimal browning. Some bacon and eggs and breakfast is served.
I always thought cranberries must be terrible …. that was until I had something other that the gelatinous stuff that comes in a can. You know, the stuff that gets sliced on the lines left by the can indentations and served with a fork. Now I love cranberries. Homemade cranberries are so easy to do. It takes about 10 minutes of cooking time and can be made with any of your favorite fruits to compliment its flavor.
1 bag fresh cranberries
1/4 cup fresh squeezed orange juice
1 – 2 Tbs fresh squeezed lemon juice
3/4 cup water
1 cup sugar
zest of one lemon and one orange
1/2 cup diced apple
1/2 cup pomegranate
Combine all ingredients and bring to a boil. Reduce heat; stirring occasionally for about 10 minutes. Cranberries will pop and everything will begin to meld together. Chill until ready to serve.