A New Squash Appreciation

When I was a little girl and was given squash for dinner, I had a couple of different ideas on how to handle this undesirable vegetable.  None of them included eating it.  I either dropped it on the floor for the dog to eat, left it on my plate until it was much to cold to eat or my favorite was to mix it with cranberry sauce and pretend I was eating peanut butter and jelly.  I said it was my favorite idea, just not a good tasting one.

Over the years, I tried in vain to acquire a taste for it.  I would think I liked the way it was prepared but when I ate it or tried to make it myself it had that same appeal that it had when I was a child.  I felt I would never grow to like squash, in any form.

Lately, however, I have been venturing out and a desire for different types of squash is burning.  I have had it pan-fried in hash and roasted in soups.  When I was at the market the other day, I went totally out of the box and picked up a spaghetti squash.  I didn’t even know how I was going to prepare it, but I knew I was going to do something!

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Imagine the odds when a couple of days later I came across this recipe from Half Baked Harvest’s blog for Roasted Garlic Spaghetti Squash Lasagna Boats.  I immediately went out, bought my ingredients and prepared my version of her recipe.

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I was totally amazed!  This had everything I loved about lasagna but was made with squash.  Could it be?  Could I actually have found a squash that I really loved?  I think the answer was a big yes.  I can’t really call this a healthy meal because of the cheese in it, but I do have to say it’s slightly better than eating a dish of lasagna.  Squash versus pasta equals a healthy alternative, so we have a partial win with this one.

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To make this easier if you’re in a pinch you can always use your favorite jarred sauce and for the cheese sauce, just layer parmesan and mozzarella cheese as you would in the traditional recipe.  If you do have the time however, go all out and do it as the recipe states.  It is so worth it.

Take it from a former squash hater.  This is one recipe you’ll keep!

 

 

A Lighter Stuffed Pepper

This is my favorite time of year.  THE HOLIDAYS!  It’s about good friends, good times and good food.  (Good parties aren’t really so bad either).  Christmas is actually my favorite, with Thanksgiving a close second as far as food and parties go, but I really do love the Thanksgiving leftovers.  (I know there are more out there like me, so admit it)  Seriously, I could cook everything up, skip the dinner and just save all the food for the next day.  That is how much I love it.

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The standard turkey sandwich is one of the best ways to go, but my mom’s turkey rice soup is pretty incredible too.  The only problem is I have so many leftovers left over, that it becomes boring with the choices I have to use them all up.  I think, however, I may have stumbled on a pretty good addition to the leftover madness that ensues.

This is a recipe that I have worked out with turkey sausage and the recipe follows.  An alternative of course would be to use the equivalent of chopped turkey. If you do use the chopped turkey, it may tend to be a bit on the drier side so definitely add a bit more olive oil to the mix when you’re cooking it with the onions.  You could also add a bit of leftover gravy to keep it moist.  The options are endless!  I also used Tatsoi, which is a hardy green, sort of like a spinach or kale relative.  If you can’t find it (I found mine at the farmer’s market) you can always substitute with spinach or kale.

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The fun thing about this is you can really use anything you want.  Stuffed peppers are typically made with rice and ground beef and lots of cheese, but I’m trying to go the heart healthy way more often, so this is why I decided on this formula.  Get creative and use those leftovers up!  After all, it’s going to be another whole year before we can do this again!

 

 

Dinner Made Easy

Like many people, my husband and I try to watch what we eat.  We never buy processed food and for the most part,  I shop the perimeter of the grocery store.  But with our schedules it makes it hard to do all the time.  Sometimes I get home late, or Peter does.  Let’s face it, there is just ever enough time in the day to do all we need, much less make a healthy meal all the time.

This is what I call a compromise.  It was quick and easy, but semi healthy and so tasty!  It really all began because I wanted Haricot Verts or what is known as French green beans.  It almost became an obsession, I was thinking about them so much.

I had a nice fish dish planned but then my crazy week began and I just didn’t have the time I thought I was going to have.  I had to come up with a new game plan.

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This was so easy to put together, didn’t take any time at all and the nice thing is, you can modify it however you would like to fit your own tastes.  It really makes for a great, but easy dinner.

So the next time you come home and need a quick meal.  Try this because you’ll love the taste and not feel guilty.

Happy eating!

Fried Green Tomatoes

Green TomatoesI grew up in the North where things like okra, hush puppies and fried green tomatoes were a foreign language.  The first time I even heard about fried green tomatoes was when the movie by the same name came out.  I watched it, and I saw the things she was putting on the plates and I wondered at the time why anyone in their right mind would want to eat something like that.  Fried tomatoes?

Living in the south you have to adjust….most times in a good way.  What’s that saying?  When in Rome…..?  I’ve been here long enough that I feel I am a southerner, so when the time came a few years ago and I saw Fried Green Tomatoes on the menu, I had to try them.  Well, either the southern humidity finally got to me or we were on to something good.  Fried Green Tomatoes?  OH YES!

As it usually is in my world, once I like something, I have to try to make it.  And it has must right.  I have tried many recipes but I believe I have finally got one that has become my favorite.  With a few tweaks here and there I have adapted this from Southern Living to a point where I think it’s worth sharing.   It’s got a nice tang, a little spice and a lot of crunch and you can always add a garlic aioli or basil mayonnaise for added enjoyment.

So for you Yankees…..you may have won the war, but you’re missing out on some good eating.   I hope you try this because you will be glad you did.

Bon Appétit Y’all!

View/Print Recipe Here

Roasted Caprese Pasta

Sometimes, even though it’s the middle of a hot summer,  I want some comfort food.  Although I love grilled veggies and fruit, salads and fish, there comes that time when I just want a dish of pasta.  Typically this time of year is just too hot for that.

We had two weeks of high temperatures and humidity and just when I thought I was at the breaking point we got a cool day.  Well, if you can call 79 degrees cool.  But it was the break I needed and that craving of pasta came crawling back into my brain.

I didn’t want a heavy pasta dish because it was after all still summer.   And then it hit me….. fresh tomatoes from the garden, homemade sausage and mozzarella from our trip to NYC,  with fragrant basil from my herbs..  My version of a caprese pasta was born.

it was substantial enough to meet my requirements of comfort food and yet light enough to still follow the rules of summer eating.  I felt like I had wrapped up in a comfortable sweatshirt and it made me happy.

We all need a break sometime, even if it’s about the weather.  Take advantage of it next time you get one.  You’ll be glad you did!

 

Stuffed Skirt Steak

If my husband was a math equation it would go like this: Peter equals carnivore plus red meat plus steak.   It would also be every day of the week. I am not such a person.  Maybe that’s why I never did well in math?

I’ve talked about this before.  My husband is a meat and potatoes kind of guy and i’m more chicken and rice so for us to find a middle ground is not only difficult but a sublime lesson in compromise.  I think we have hit the nail on the head with this recipe.  We both wanted to clean the plate..

I had told him I would have steak for dinner.  I didn’t want to but it had been quite awhile and the cave man was coming out in him.  Peter typically wants a steak he can chew….I want a steak without big chunks of fat.  Our compromise is skirt steak.  I can appreciate the rich buttery taste of the fat without being slapped in the face with it and my husband still has the texture he loves..

I actually got the idea for this recipe from a food show program.  It wasn’t a skirt steak and it wasn’t this stuffing, but it gave me the idea to incorporate what I love into this dish.  I believe that is what cooking is all about….inspiration and taking what you love and making it your own.

This had the crust on the outside and the inside gave the steak an incredible richness.  I wasn’t kidding when I said we wanted to clean the entire plate!

Go and enjoy this recipe! I have learned that every once in a while, there is room for compromise and there is nothing wrong with a good steak.

 

Gorgonzola stuffed tomatoes

Valentine’s Day.  Most people are going out to dinner, sending flowers or eating pounds of chocolate.  In my earlier life, I may have wanted all that but I have to say as I’ve gotten older it’s not all it’s cracked up to be.  Sorry Hallmark….but I think you should show the people in your life that you love them every day of the year and not just one.  With that said, I still wanted to do something nice for my husband so I decided to make a dinner that I thought he would enjoy.  Throw in a little candlelight, a nice bottle of wine and voilà!

I decided on seasoned beef tenderloin, roasted pepper salsa and stuffed gorgonzola tomatoes.  I am not a beef lover, but my husband certainly is and we both felt the tenderloin turned out quite nice.  The salsa, with it’s tangy bite  was a nice compliment to the savory tenderness of the meat.  What surprised me however, was that the tomato turned out to be the star of the evening.  It was so easy to do and yet such an elegant addition to the meal.

I was telling my friends what I had done a day or two later and I was amazed that everyone seemed interested in my sharing of this recipe.   It was one I found in a magazine,  inspired by Giada. I think this is really great if you’re having a dinner party, if it’s just a couple of people or even if you’re eating alone.  It’s very easy and very good.  I highly recommend this.

So, make this for someone you love, including yourself…. and it can be any day of the year.

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