Spaghetti Squash ……. with Salsa

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.

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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.

 

Enjoy ~ Kimberly

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Cannellini Bean and Pasta Salad

We made some of those fantastic salmon patties tonight and decided to make a pasta salad to go along with.  The addition of cannellini beans, olives, and green onions made this a delicious side dish. Cannellini beans are one of my favorites; also known as white kidney beans they have a firm texture of a kidney bean and the coloring of a great northern bean. Either can be substituted if desired just keep in mind that great northern beans are a bit softer so add them near the end.

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  • 1 cup uncooked pasta
  • 1 can cannellini beans – rinsed and drained
  • 1 small can sliced black olives – drained
  • 2 green onions – sliced
  • 1/4 cup diced red pepper
  • 1/4 cup rice vinegar
  • 1 Tbs olive oil
  • 1 Tbs sugar
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/8 tsp marjoram
  • 1/2 tsp oregano
  • 1/4 tsp crushed red pepper
  • salt and pepper to taste

Cook pasta according to directions.  Drain and rinse with cold water.  Combine all ingredients in bowl and stir together.  Chill for at least 30 minutes before serving.

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Enjoy ~ Kimberly

Scalloped Spaghetti Squash

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.

Enjoy ~ Kimberly

Teriyaki Rice with Stir Fry Vegetables

Just a quick post for tonight’s dinner. I fixed some stir fry vegetables with rice and fish.  Very tasty and easy to do.  I had a frozen vegetable blend with asparagus and squash but any combo will do.

Teriyaki Rice with Stir Fry Vegetables

  • 1 1/2 cup chicken stock
  • 1/4 cup teriyaki sauce
  • 3/4 cup long grain jasmine rice
  • 16 o.z. mixed stir fry vegetable blend

Bring stock and teriyaki to a boil.  Add rice and reduce heat simmering for about 15 minutes or until rice is tender.  Meanwhile in skillet heat vegetables over medium high heat for about 5 minutes or until thawed and warm (you could use a microwave if you prefer).  Add vegetables to rice during last few minutes of cooking.  Remove rice and vegetables from heat and allow to rest covered for about 5 minutes.   I served mine with swordfish today ~ I cooked the fish with some teriyaki and topped with a little red hot sauce for an added kick.

Enjoy ~ Kimberly

Mashed Potatoes

Just a simple mashed potato on the slightly lighter side.  I used some beef broth for part of the liquid which helped to add great flavor.  Especially tasty with the Salisbury Steak I made yesterday!

Mashed Potatoes

  • 2 1/2 pounds small potatoes
  • 1/4 cup butter
  • 3/4 cup beef stock
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cover potatoes with water and bring to a boil.  Cook for 20 – 25 minutes or until desired tenderness.  Drain potatoes well and begin mashing with mixer.  Add butter and beef stock mashing well.  Add milk, salt and pepper mixing thoroughly.  Place in buttered casserole and bake for about 20 minutes or until hot.

Enjoy ~ Kimberly

Pasta with Dill and Tomatoes

I’d picked up some mini star-shaped pasta; I’d actually envisioned making some homemade chicken and stars but hadn’t done so yet.  Anyway, I thought I’d try it as a side dish.  Quite interesting;  lots of surface area for the sauce to cling.   I really enjoyed the tomato and dill combination.  I don’t know that I’d ever used dill with pasta before but it sounded like something delicious to try. This would likely work with orzo or even rice so I will be making this again.

Pasta with Dill and Tomatoes

  • 4 o.z. pasta
  • 1 Tbs butter
  • 1/2 cup fresh diced tomato
  • salt and pepper to taste
  • 1 tsp fresh dill

Cook pasta according to package, drain (do not rinse).  Melt butter in skillet, stir in drained pasta, tomato, and dill.  Season with salt and pepper to taste.

Enjoy ~ Kimberly

Peas and Mushrooms

I was trying to decide what veggie to fix for dinner tonight and I remembered a Portobello mushroom I had picked up a couple of days ago.  I asked Charles how peas and mushrooms sounded and he went into story mode.  Telling me tales of his grandma fixing peas and mushrooms for special dinners.  Sometimes it was pearl onions instead of mushrooms, but the mushrooms were always his favorite.  She usually used canned mushrooms as far as he could recall; canned mushrooms will work perfectly too just omit the first step of cooking the mushrooms and add everything at the same time.

Peas and Mushrooms

  • 1 cup diced mushrooms
  • 1 Tbs butter
  • salt and pepper
  • 2 cloves minced garlic
  • 12 o.z. frozen peas
  • 1/4 cup water

Melt butter in skillet and add mushrooms; season with salt and pepper.

Cook for about 5 minutes or until desired tenderness. Add peas, garlic, and water.  Cover and simmer for 5 – 7 minutes.

Enjoy ~ Kimberly

Corn with Black Beans and Jalapeno

I really enjoy good corn.  I’ve yet to find a frozen corn that is consistently good so we froze some of own earlier this season.  I had some open black beans and thought the combination would be delicious.  You can adjust the quantities as desired and use your favorite type of corn.  A nice change from the usual plain corn side dish.

Corn with Black Beans and Jalapeno

  • 1 Tbs butter
  • 2 cups corn
  • 1 cup canned black beans
  • 1 jalapeno diced
  • salt and pepper to taste

Melt butter in skillet add corn, beans and jalapeno. Cook time will depend on whether corn is frozen or canned. Frozen corn over medium heat will take about 10 minutes to fully thaw and heat through.  Canned corn will likely take about half the time.    Once hot check for flavor and add salt and pepper to taste.

Enjoy ~ Kimberly

Simple Pasta with Goat Cheese and Tomato ~ great for using up leftovers

Just a really quick post today.  I try to always cook a bit of extra pasta so that I have an easy side dish I can throw together at a moments notice.  Even just buttered pasta tossed with fresh garlic or garlic powder and a sprinkle of salt and pepper is delicious. I however still have tomatoes in my garden and I try to keep goat cheese in my fridge so this combination just seemed natural.  Perhaps not my prettiest side dish, but oh so tasty ~ fresh basil would be amazing in this too.

Simple Pasta with Goat Cheese and Tomato

  • about 2 cups cooked pasta
  • 1 Tbs butter
  • 1/2 cup fresh tomatoes
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 2 o.z. goat cheese

In skillet combine cooked and drained pasta, butter,tomatoes, salt, and garlic; heat through.  Stir in goat cheese just before serving.

Enjoy ~ Kimberly

Skillet Fried Potatoes

Fried potatoes are one of those simple side dishes perfect for any time of day.  It doesn’t matter how they are cut; they can be sliced, diced, or shredded.  The key though is a trick Charles taught me; he learned this when working at a restaurant years ago fixing breakfasts; it’s really pretty simple yet harder to do than one would expect. …. don’t touch.  No matter what type of potato you use the key is to let them thoroughly brown before stirring or flipping.

Skillet Fried Potatoes

  • 2 Tbs butter or oil
  • 1 to 2 pounds potatoes
  • salt, pepper, garlic, cayenne, or any seasoning desired

I started with some parboiled potatoes I’d prepped the day before.  I used whole baby new potatoes that I brought to a boil and simmered for about 15 minutes until just fork tender yet still slightly firm; drain and chill until ready to use.

Melt butter in large skillet; make sure it’s big enough for a single layer of potatoes.  I sliced my parboiled potatoes about 1/4 inch thick.  Add to hot skillet and spread out.

Season as desired and cook over medium high heat for 5 minutes.  Don’t touch; the potatoes will start to brown but as long as they are not burning don’t touch.

Check after 5 minutes if desired browning has happened flip over potatoes.  Cook an additional 4 minutes or until done.

Enjoy ~ Kimberly