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 had a craving for a Shrimp Primavera today. I went with a simple pepper, mushroom and onion combination. Super tasty; I perhaps could have seasoned it a bit more but the flavors of each ingredient came through nicely as I made it.
1/2 pound angel hair or desired pasta cooked according to package directions (reserving about 1/4 cup of pasta water)
extra virgin olive oil
1 bell pepper
1/2 medium onion
8 o.z. mushrooms
12 o.z. shrimp
salt and pepper to taste
1 cup fresh tomato – cut into wedges
3-4 cloves garlic
1 Tbs fresh basil
In skillet heat about 1 Tbs olive oil. Cut pepper, onion, jalapeno and mushrooms into chunks. Saute about 5 minutes until desired tenderness. Remove from skillet and set aside. In same skillet heat a little more olive oil. Add shrimp; season with salt and pepper and cook until shrimp is cooked though about 5 minutes depending on size of shrimp. Return veggies to pan and stir in tomato, garlic, basil and reserved pasta water. Toss with pasta and serve with parmesan cheese.
Just a quick post today for some veggies I fixed a couple of days ago. It’s a quick way to dress up a frozen vegetable blend.
1 Tbs sesame oil ~ olive oil will work too but sesame adds a nice oriental flavor
1 pound frozen stir fry vegetable blend; any combination
1/4 cup teriyaki sauce
1 Tbs soy sauce
1/2 cup cooked rice
Heat oil in large skillet or wok. Add vegetables and saute for about 6 – 8 minutes until veggies are thawed and cooked to desired tenderness. Stir in teriyaki sauce, soy sauce, and rice and heat through.
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.
Thought I would experiment with my new slow cooker. I purchased a 3 quart recently and hadn’t used it yet. I really wanted the 3 quart after much thought. The stores try to trick you into larger ones but this size just seemed ideal for the two of us.
Now on to the soup; it didn’t come out quite how I was hoping but it was still very tasty. I used some tiny star pasta and against most of the advise I read online I added it from the start. Well, it kind of disintegrated so I suppose that wasn’t the right approach. I would have added some meat but I didn’t have any in the house so that would have made a difference too I am sure. I’ll post it as I made it and will make it again soon with some alterations.
1 cup carrots
1/2 cup celery
1/4 cup onion
1 cup potatoes
1/2 cup lima beans
1/4 cup peas
1 cup corn
1/2 cup green beans
3 cups beef stock
1 can whole tomatoes
2 cloves minced garlic
I added 1/4 cup mini star pasta but it fell apart so maybe skip this step!
1/4 tsp marjoram
1/2 tsp black pepper
1/4 tsp cayenne pepper
Prep veggies and cut to desired size; you can even use a mix of frozen vegetables if you prefer. Add to crock pot along with remaining ingredients. Cook over low heat for 6 – 8 hours.
Just a quick post for another brussels sprouts technique. These were very tasty; in fact maybe one of my favorites so far.
about a pound of fresh brussels sprouts
a few fresh mushrooms
salt, pepper, and crushed red peppers
Trim brussels sprouts and remove outer leaves. Make a small slit in the bottom of each.
Boil a pot of water and blanch brussels sprouts for about 10 minutes; remove from heat and dip into an ice bath to cool. Cut brussels sprouts in half and slice mushrooms. Spread on baking sheet and sprinkle with salt, pepper, and crushed red pepper.
Broil about 3 inches from the heat and cook for about 8 – 10 minutes until toasty.
I thought I would try a honey glaze for my salmon tonight. This was just a quick dinner so I think I will make it a quick post.
12 o.z. salmon
1 bag frozen stir fry vegetables
1 Tbs olive oil
1 Tbs soy sauce
1 Tb honey
black pepper to taste
Heat the oil in large skillet. Add to skillet the stir fry vegetables and cook over high heat for about 5 minutes. Push the veggies to the side of the skillet and place salmon in the clear area skin side up; reduce heat to medium. Drizzle half of the soy sauce over the vegetables and cook the salmon for about 4 minutes occasionally stirring the veggies. Flip salmon over and drizzle with honey and remaining soy; sprinkle with pepper. Cook an additional 3 – 5 minutes until cooked through.
Cauliflower and carrots are one of my favorite vegetable combinations. It’s quick and easy to do and adds a nice touch to any meal. I use the microwave for this but you could cook them on the stove top or even roast the vegetables if you prefer.
1/2 head of cauliflower
1/4 cup water
salt and pepper
1 Tbs fresh grated parmesan
Cut cauliflower into bite sized pieces; peel and slice carrots. In casserole pan add cauliflower, carrots, water, salt and pepper. Cover and microwave for about 8 – 10 minutes until vegetables are tender. Drain and sprinkle with parmesan cheese.