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!
Thought I would make a fast and easy lunch today with some leftover chicken and pasta. The chicken was already seasoned so I didn’t add any additional spice. Quick to throw together and best of all it made a couple of meals for me today.
1 cup cooked pasta
1/3 cup diced tomato
1/2 cup diced cooked chicken
1 green onion ~ sliced
1 Tbs balsamic vinegar
Mix together all ingredients and serve! Doesn’t get much easier than that.
It started out I was making a soup but as things progressed I ended up making a hearty entrée instead.
1 1/2 cups chicken stock
8 – 10 o.z. italian sausage – sliced or crumbled
1/2 medium onion
2 stalks celery
4 o.z. fresh mushrooms
1 can crushed tomato ~ 28 o.z.
2 – 3 o.z. fresh spinach
1/2 tsp oregano
cooked pasta if desired
In stock pot heat 1/2 cup of the chicken stock. Add sausage, onion, celery, and mushrooms. Cook until sausage is cooked through and veggies are desired tenderness about 10 – 12 minutes. Add remaining chicken stock and crushed tomato; simmer together; add spinach and oregano. Cook an additional 5 – 10 minutes until spinach is tender. Serve with pasta.
Oh, it’s that time of year again. Chili season is one of my favorites; don’t get me wrong I can eat chili anytime but when the temperatures dip into the 40’s at night and the mornings are cool it’s easy to want to make up a big batch of chili and have a bowl or two for lunch! I am sure I will post another recipe or two but today’s is just a super simple recipe that is quick to make and requires only a few ingredients. I like crushed tomatoes; they make a nice thick chili that ties together the flavors.
2 cans chili beans in sauce ~ hot or mild your preference
1 large can crushed tomato
Cooked pasta if desired
Cook ground beef, onion, and jalapeno until no pink remains; drain if desired and add chili powder. Stir in chili beans and crushed tomato and heat through. Reduce heat and let simmer for 30 minutes or longer for best flavor. If using pasta it is best to serve on the side and add to bowls at serving time. I never really used pasta in chili until I met my husband but that is his favorite way to have chili so I always try to remember to fix some kind of pasta whether it’s macaroni or spaghetti.
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.
I’d picked up a little steak on sale the other day and needed to use it up. I decided to make some burritos with the leftover corn and black beans from a few days earlier and I had some extra cooked rice too. I like my beef medium to medium rare so adjust accordingly for the cut of meat used.
I haven’t mentioned them yet on this blog but we have chickens. They’ve recently begun laying eggs! We also have some ducks one of which has just started laying too. We’ve gotten several eggs; enough to keep Charles in breakfast on work days and a few to pass along to mom and dad.
The duck eggs so far are about the size of a large chicken egg; most of the chicken eggs are small or medium. They seem to vary from egg to egg a bit. You may notice in the picture below the 3 eggs; The duck egg is the larger yolk with the clear white. The chicken eggs have a light yellow tint to the white which you wouldn’t normally notice but with the duck egg in the bowl you can see the contrast. The darker yolk came from a lighter shelled dark egg.
Spinach Goat Cheese and Tomato Scrambled Eggs
3 Eggs scrambled
2 o.z. spinach
1 small tomato diced
2 o.z. goat cheese crumbled
salt, pepper and paprika to taste
In skillet cook spinach till wilted; set aside. Add a bit of oil or butter to empty skillet. Pour eggs into skillet and season; flip eggs over and break apart once eggs have begun to set up.
Once eggs are cooked return spinach to skillet with eggs and stir in diced tomato; sprinkle with goat cheese just before serving.