Baked Spaghetti Squash

Oooh, this was good!!  I found this recipe in my "Spaghetti Squash" file after I had used up my last spaghetti squash of the season, so I broke down and bought another one at the grocery store so I didn't have to wait  until next fall to try this recipe.  There were no local spaghetti squash left at Root's, so I had to settle for an imported one from Mexico.  (Maybe my guilt caused me to forget to include it in the picture above!)  But, I'm so glad I made it, and I'll be sure to prepare this dish next fall when winter squash and red peppers are available in my garden.  (I tried freezing several portions, so I'm thinking I can make it when the produce is available in the fall, then enjoy it over the winter.)  I was very happy to be able to use some Italian sausage I purchased at Rooster St Provisions in Etown (what a fabulous shop!!), along with some local Raw Monterey Jack Cheese made from 100% grassfed cows that I found at the Country Store. Yum!  And, I had just enough fresh (or should I say frozen!) Italian parsley remaining in the garden to sprinkle on top.  :)

Source:  adapted from Better Homes & Gardens magazine, Sept. 2006.

(Thanks, Julia H. for passing this recipe on to me!)

1 medium spaghetti squash (2 1/4 lbs.)

12 oz. bulk Italian sausage

1 1/2 c. sliced fresh mushrooms

1 medium red bell pepper, chopped

1/3 c. finely chopped onion

3 cloves garlic, minced

1/2 t. dried Italian seasoning, crushed

1/8 t.black pepper

1 1/2 c. red pasta sauce

1 1/2 c. shredded Monterey Jack, mozzarella, or Italian blend cheese

1/4 c. snipped fresh Italian parsley

Halve squash crosswise; remove seeds.  (Be sure to save seeds for toasting at another time!)  Oil rims of squash with olive oil.  Place cut sides down on a rimmed cookie sheet.  Roast squash at 450 degrees for 25-30 minutes until just tender (when the tip of a paring knife can be slipped into the flesh with slight resistance).

While squash is roasting, in a large skillet, cook sausage, mushrooms, pepper, onion and garlic over medium heat until sausage is no longer pink; stir to break up sausage.  Drain off fat.

After removing squash from oven, turn heat down to 350 degrees.

Scrape pulp from squash (about 3 cups).  Oil a 2-quart rectangular baking dish.  Spread half the squash in dish.  Add half the sausage mixture.  Sprinkle with Italian seasoning and black pepper.  Top with half the sauce and half the cheese.  Top with remaining squash, sausage and sauce.

Bake for 30 minutes.  Sprinkle with remaining cheese.  Bake for 5 minutes or until cheese is melted.  Let stand for 10 minutes.  Sprinkle with fresh parsley.

Serves 6

Luxurious Mashed Potatoes

I had seen this Everyday Foods video on how to make these mashed potatoes just before Thanksgiving, but didn't get around to trying them until now.  Oh my, after making mashed potatoes with their method (using a ricer and Yukon Gold potatoes), I will NEVER go back to making mashed potatoes using any other method or with any other variety of potatoes.  "Luxurious" doesn't even begin to describe these.  Divine....  Comforting....  Too amazing for words....   I won't even admit how many days in a row I've made these!  Using raw cream and high quality butter takes them to yet another level....

Source:  Everyday Food magazine, November 2009

2 lbs. Yukon God potatoes, peeled and cut into 1/2" pieces

coarse sea salt and ground pepper

1/2 c. (1 stick) unsalted butter, cut in pieces, at room temp

1 - 1 1/2 c. heavy cream, warmed

In a large pot, cover potatoes by 2" with salted water.  Bring to a boil; reduce to a simmer and cook until potatoes are tender (mushy, but not water logged), about 12 min.  Drain thoroughly; put back into pot to dry a bit.  Pass potatoes through a potato ricer into pot.

Over low heat, add butter and stir until melted.  Continue to cook, stirring constantly, until potatoes are stiff, about 1 min.  Gradually add cream, stirring constantly to combine.  If you wish, you may pass the potatoes through a fine-mesh sieve, using a rubber spatula, for a finer consistency.  (I don't bother.)  Season with salt and pepper.

Serves 6

Maple-Thyme Roasted Carrots

Source:  marthastewart.com

2 T. olive oil

2 T. maple syrup

3 springs fresh thyme, leaves removed from stems

1/2 t. sea salt

1 lb. carrots, peeled and cut in oblique shape

Preheat oven to 400 degrees.  Mix olive oil, maple syrup, thyme and salt together in a small bowl, then toss the carrots in the mixture.  Place carrots on a small baking sheet and roast in oven for 20 min.

Sweet Potato, Sausage & Greens Soup

Yum, yum, yum!  I decided to try this recipe because I had an abundance of kale and sweet potatoes from the garden, but I never dreamed it would be so delicious.  I'm sure the Italian sausage I bought at Rooster St. Provisions was part of the secret to the fabulous flavor combo.  Yum!

Source:  marthastewart.com

1 T. olive oil

1 large yellow onion, diced large

2 cloves garlic, minced

Sea salt & pepper

3/4 lb. sweet Italian sausage, casings removed

1 lb. sweet potatoes, unpeeled and diced medium

4 c. chicken broth

2 c. water

3/4 c. small pasta shells

4 c. packed roughly chopped mixed greens, such as kale and Swiss chard

Grated Parmesan. for serving

In a large pot, heat oil over medium-high.  Add onion and garlic and cook until onion is translucent, about 6 minutes; season with sea salt and pepper.  Add sausage and cook, breaking up meat with a wooden spoon, until browned, about 5 minutes.

Add sweet potatoes, broth and water and bring to a boil.  Add pasta and cook 3 minutes less than package instructions.  Reduce to a simmer, add greens, and cook until pasta is tender and greens are wilted, 4 minutes.  Serve with Parmesan.

Serves 6.

Sausages with Acorn Squash and Onions

Source:  Everyday Food magazine, December 2012

1 large acorn squash, halved, seeded, and cut into 1/2-inch slices

1 red onion, cut into 1/4-inch wedges

3 T. olive oil

sea salt and pepper

4 hot or sweet Italian sausages (3/4 lb. total)

1/2 c. grated aged Asiago cheese (2 oz.)

1 T. chopped fresh sage leaves

1/4 c. dried cherries, chopped

Preheat oven to 475 degrees.  On a rimmed baking sheet, toss squash and onion with oil and arrange in an even layer; season with salt and pepper.  Add sausages to sheet.  Roast until vegetables are just tender, 15-18 minutes.  Heat broiler.  Sprinkle Asiago and sage over vegetables and broil until cheese is browned and bubbling and sausages are cooked through, 3 minutes.  Sprinkle with cherries to serve.

Fresh Apple Pie

There's nothing like a classic Apple Pie, especially when paired with a flaky pie crust made with lard!

Source:  Betty Crocker's Cookbook. 1983 edition

8-inch

Pastry for 8" two-crust pie

1/2 c. sugar

3 T. flour

1/4 t. ground nutmeg

1/4 t. ground cinnamon

dash of salt

5 c. thinly sliced pared tart apples (about 5 medium)

1 T. butter

9-inch

Pastry for 9" two-crust pie

3/4 c. sugar

1/4 c. flour

1/2 t. ground nutmeg

1/2 t. ground cinnamon

dash of salt

6 c. thinly sliced pared tart apples (about 6 medium)

2 T. butter

Preheat oven to 425 degrees.  Prepare pastry.  Mix sugar, flour, nutmeg, cinnamon and salt.  Stir in apples.  Turn into pastry-lined pie plate; dot with butter.  Cover with top crust that has slits cut in it; seal and flute.  Cover edge with 3" strip of aluminum foil; remove foil during last 15 minutes of baking.  Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes.

Libby's Famous Pumpkin Pie

There's nothing like this classic pumpkin pie recipe from the back of the Libby's pumpkin can.  And, when you substitute organic grass-fed cream for the evaporated milk, and use lard in your pie crust, this is about as good as it gets!!

Source:  Libby's Pumpkin can

1 9" unbaked deep dish pie crust

3/4 c. white sugar

1 t. ground cinnamon

1/2 t. salt

1/2 t. ground ginger

1/4 t. ground cloves

2 eggs

1 15 oz. can pumpkin

1 12 oz. can evaporated milk

Preheat oven to 425 degrees.

Combine sugar, salt, cinnamon, ginger and cloves in a small bowl.  Beat eggs lightly in large bowl.  Stir in pumpkin and sugar-spice mixture.  Gradually stir in evaporated milk.  Pour into pie shell.

Bake for 15 min.  Reduce temperature to 350 degrees; bake for 40-50 min., or until knife inserted near center comes out clean.  Cool on wire rack for 2 hours.  Serve immediately or refrigerate.  (Do not freeze as this will cause the crust to separate from the filling.

Pasta Fagioli

"Pasta Fagioli" simply means pasta and beans.  My garden is getting ready to say "farewell" for the season, but there was still plenty of celery and kale out there, waiting to be added to this yummy soup - perfect for a cool, fall evening.

Source:  adapted from recipe on the (AICR) American Institute for Cancer Research website

1 T. olive oil

1 medium yellow onion, chopped

4 cloves garlic, minced

3 medium stalks celery, chopped into 1/2" pieces

1 1/2 t. dried Italian seasoning

1/4 t. crushed red pepper flakes

1 1/2 t. sea salt

1 (15 oz.) can chicken broth

1 (8 oz.) can tomato sauce

1 (8 oz.) can tomatoes, chopped

1 c. uncooked whole-wheat rotini pasta

2 c. fresh spinach, Swiss chard or kale, chopped*

1 (15 oz.) can cannellini beans

1/4 c. chopped fresh parsley (or 2 t. dried)

2 T. freshly grated Parmesan cheese

Heat oil in large saucepan. Cook onion, garlic, celery, Italian seasoning, red pepper and salt until onions are tender. Stir in broth, tomato sauce and tomatoes. Reduce heat to low and simmer approximately 20 minutes.

Add pasta and cook until tender according to package directions. Add spinach, beans and parsley. Stir gently for a few minutes until spinach wilts and mixture is heated through. Serve with grated cheese on top.

Makes 6 servings.

*Note - if using kale, you may want to cook it a bit longer.

Brussels Sprouts with Bacon and Apple

Here's another Brussels sprouts recipe for all you Brussels sprouts fans out there!  And for those of you who aren't converts yet (including me!), this is a nice way to start learning to appreciate this cute little vegetable.  The bacon and apple give your tongue some other flavors to think about instead of having to focus on the strong flavor of the sprouts. 

I'd love to try this out on my nephew to see if it will pass his taste bud test!

Source:  marthastewart. com

3 slices bacon, cut into 1/2" pieces

4 pts. Brussels sprouts, ends trimmed and halved (less if you're not a fan!)

Coarse sea salt and ground pepper

1 apple, cored and cut into 1/4" slices, each slice halved crosswise

2 t. red-wine vinegar

Preheat oven to 425 degrees.  Arrange bacon pieces in a single layer on a large rimmed baking sheet.  Bake until browned, about 10 minutes. 

Add Brussels sprouts in a single layer, sprinkle with salt and pepper.  Roast until they begin to brown, about 15 minutes.

Remove from oven; toss in apple.  Return to oven; roast until Brussels Sprouts are browned and tender and apple has softened, 10-15 minutes.

Toss vegetables with vinegar, and serve immediately.

Serves 8

Roasted-Vegetable Salad with Poached Eggs

Source:  Everyday Food Magazine

3/4 lb. fingerling potatoes, halved lengthwise

1 medium yellow onion, diced medium

2 carrots, cut into 1/2-inch rounds

1 large beet, scrubbed, peeled, and cut into 1/2" wedges

1 large sprig rosemary

3 T. olive oil, divided

sea salt and pepper

4 large eggs

1 head red leaf lettuce, trimmed and leaves torn into bite-size pieces

1 T. lemon juice plus wedges for serving

Preheat oven to 425 degrees.  On a rimmed baking sheet, toss potatoes, onion, carrots, beets, and rosemary with 2 T. oil; season with salt and pepper.  Roast vegetables until golden and tender, about 30 min.

Meanwhile, in a straight-sided skillet, heat 2" water over medium until a few bubbles rise to the top.  Crack eggs, one at a time, into a small bowl and gently pour into skillet.  Cook, undisturbed, until whites are just set and yolks are still runny, 3-4 min.  With a slotted spoon, transfer eggs to a paper-towel-lined plate.

Transfer roasted vegetables to a large bowl and toss with lettuce, lemon juice and remaining 1 T. oil; season with salt and pepper.  Divide among four plates; top with poached eggs, and serve with lemon wedges.

Brussels Sprouts with Toasted Breadcrumbs and Lemon



Photo credit:  foodblogga.com



My nephew Ricky has it in his head that he should like Brussels sprouts, but unfortunately he has only been exposed to mushy, overcooked sprouts so far, definitely not something any adult, much less a nine-year old, would enjoy!  So, I am determined to give him the opportunity to try some tastier versions.  He wasn't sure he liked these, but he finished his plate, a sign to me that we were making progress.  :)

Source:  foodblogga.com

3 c. Brussels sprouts, halved

1 small garlic clove, minced

2 T. butter

1 T. lemon juice

Pinch of lemon zest

1/4 c. breadcrumbs, toasted

salt & pepper, to taste

Peel off any marked outer leaves of the sprouts and trim the bottoms; slice in half.  Boil for 3-4 minutes.  Drain and plunge into a bowl of ice water; this will stop the cooking and maintain the sprouts' vibrant color.

To toast the breadcrumbs, place in a dry skillet over medium-low heat.  Cook for 2-3 minutes, while giving the pan handle a few shakes to toast the breadcrumbs evenly.  Once they begin to turn golden, remove them from the heat and place in a bowl, as the heat from the pan will continue to toast them.

Meanwhile, in a skillet over medium heat, saute the garlic in the butter.  Once the butter begins to bubble up and the garlic starts to jump a little, add the sprouts.  Cook about 5 minutes, turning occasionally, until brown spots start to appear on the sprouts.  Add the lemon juice, lemon zest, salt and pepper.  Add the toasted breadcrumbs into the skillet and toss gently.  Add more breadcrumbs on top before serving; sprinkle with lemon zest if desired.

Cream of Green Bean Soup

This recipe works great with fresh green beans that are a little on the mature side.

Source:  adapted from food.com

1 large onion, chopped

2 garlic cloves, minced

3 T. butter, melted

4 c. chicken broth

2 lbs. fresh green beans, cut into 2" pieces

2 medium baking potatoes, peeled and diced

1/2-1 c. heavy cream

1 T. lemon juice

1/2 t. dried tarragon

1/4 t. pepper

Saute the onions and garlic in butter in a medium skillet over medium heat, stirring constantly until tender.  Set aside.

Bring the chicken broth and green beans to a boil in a large saucepan.  After about 15 min., add potatoes.  Cook until tender.  Add the reserved onion and garlic mixture.  Stir well.

Transfer mixture into blender jar; cover and process until smooth.  Repeat with remaining mixture, if necessary.  Return pureed mixture to the saucepan and bring to a boil.  Stir in cream, and lemon juice and tarragon.  Cook until thoroughly heated.  Garnish with a dollop of cream and freshly ground black pepper.

Baked Sweet Potato "Fries"

Source:  Ina Garten's Back to Basics

2 medium sweet potatoes, peeled

2 T. good olive oil

1 T. light brown sugar

1/2 t. coarse sea salt, plus extra for sprinkling

1/2 t. freshly ground black pepper

Preheat oven to 450 degrees.

Halve the sweet potatoes lengthwise and cut each half into 3 long spears.  Place them on a sheet pan and toss with the olive oil.  Spread the potatoes in one layer.  Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 min. and then turn with a spatula.  Bake for another 5-10 min., until lightly browned.  Sprinkle lightly with salt and serve hot.

Caprese-Salad-Inspired Eggplant Rounds

I found this baby eggplant when I was cleaning out my garden over the weekend.  It was just the right size for some Caprese-Salad-Inspired Eggplant rounds - I simply used a slice of roasted eggplant on the bottom, then added slices of tomato and mozzarella cheese, topped with fresh basil and drizzled with my favorite Chef Tim's Sweet Balsamic Vinaigrette.  Or, you can layer ingredients on a platter and turn it into the Eggplant, Tomato and Mozzarella Salad as directed in the recipe below.  (The frost last weekend ended my fresh basil for the season, but thankfully I had smipped a few stems and stuck them in a vase of water to hold me over as I finish up some of my fresh produce.)

Source:  Everyday Food magazine, July/August 2009

6 T. extra-virgin olive oil

1 medium eggplant, cut crosswise into 1/4"-thick slices

Coarse sea salt and ground pepper

1 lb. fresh mozzarella, sliced

1 lb. sliced tomatoes

1/4 c. loosely packed fresh basil leaves, torn

2 T. balsamic vinegar

Preheat oven to 400 degrees.  Brush two rimmed baking sheets with 1 T. extra-virgin olive oil each.  Arrange eggplant slices on sheets.  Brush tops with 2 T. oil and season with salt and pepper.  Roast until eggplant is golden and tender, about 20 minutes.  Let cool to room temperature.

On a serving platter, layer eggplant and sliced mozzarella and tomatoes.  Top with basil leaves and drizzle with remaining 2 T. oil and balsamic vinegar.

Chicken, Rice and Black-Bean Salad

Ooooh, this was yummy with a freshly roasted chicken, the last of the tomatoes and jalapeno peppers from the garden, and brown rice cooked using the method I just discovered that was featured in the September issue of the Martha Stewart Living magazine.  If I had closed my eyes, I would have thought I was at Chipotle's!!

Source:  adapted from Everyday Food magazine, June 2005

1 c. brown rice

1 cooked chicken (about 2 1/2 lbs.), shredded (about 4 c.)

1 can (15 1/2 oz.) black beans, drained and rinsed

6 plum tomatoes, quartered lengthwise, seeded, and thinly sliced

1 jalapeno chile (seeds and ribs removed for less heat, if desired), minced

4 scallions, thinly sliced

cilantro, chopped

1/4 c. white-wine vinegar

3 T. olive oil

1/2 t. ground cumin

sea salt & ground pepper

Cook rice according to package instructions or Martha Stewart's food editors' "Better Brown Rice" method.  Spread on a baking sheet; refrigerate until cool.

Place cooled rice in a large bowl; add chicken, beans, tomatoes, jalapeno, scallions and cilantro.  Whisk together vinegar, olive oil, cumin, sea salt and pepper and pour over ingredients in bowl.  Toss to combine.