Tag Archives: recipe

Mmm Spaghetti (Squash that is)

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I’ve got a cold and a serious case of food boredom.  Not a good combination.  I saw this post for garlic and goat cheese spaghetti squash yesterday and while shopping for food today found a lovely organic spaghetti squash calling to me.  I have a container of feta that’s been languishing in my fridge for some time, so I took inspiration from the recipe and made a version of my own.

Garlicky Spaghetti Squash

inspired by The Primalist’s Recipe Garlic and Goat Cheese Spaghetti Squash

1 spaghetti squash – medium/small size

2 Tablespoons of butter

4 large cloves of garlic, chopped

generous dash of pepper

generous dash of Penzys Hebes Fines

generous glug (about 2 Tablespoons) of olive oil

handful of crumbled feta cheese

Method

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Wash and cut spaghetti squash in half.  Scoop out out the seeds and coat the cut sides with olive oil.  Place cut sides down on a baking sheet lined with foil or parchment paper.
  3. Roast for 20 minutes and then flip for another 10 minutes until soft.
  4. While squash is baking, melt butter on low heat and add garlic.
  5. Cook butter and garlic for 5-7 minutes.  During that time add your Herbes Fines and pepper, along with whatever remains of your olive oil.
  6. Cook until garlic gets slightly browned.
  7. Scrape your spaghetti squash into spaghetti and plate.
  8. Sprinkle feta cheese over the hot spaghetti squash and toss together.
  9. Drizzle butter mixture over the spaghetti squash and cheese and toss until coated evenly.
  10. Eat with whatever protein you have a hankering for.

I had some left over gyro meatballs that I fashioned from this recipe over at the Domestic Man and chopped those up for my spaghetti and meatballs.  he he.

Now, excuse me while I go polish the rest of this off.  Then it might be back to bed to chase off this cold.  Not how I wanted to spend my weekend.

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Warm Seafood Salad

Remember me?  Considering I haven’t posted in eons, I won’t be offended if you don’t remember me, but I’m trying to get back into blogging.  It’s been sort of a crazy bunch of months and I’m trying to turn crazy into organized busy.  Not exactly the easiest thing to do when you’re freezing cold and trying to stay warm while keeping your heating bills from bankrupting you.

While we’re on the subject of cold, let’s talk salads.  I like salads when someone else makes a tasty one for me, but beyond that, I’m not a huge salad fan.  Why?  Well, the whole process of washing greens is a chilly endeavor.  Even thinking about washing salad greens makes me cold.  Add in below freezing temperatures and you’ll find me starving and malnourished under a pile of blankets in my apartment.

Well, fear not, I’m not starving or malnourished currently because I found a solution to cold salads…warm salads!  Genius, right??

Okay, maybe not.  For the record I did not wash the greens myself.  I trusted Olivia’s Organics on the cleanliness of their washing.  My sister said they had the best washing practices, so I just went with it.  I didn’t do my neurotic look it up and then still not trust them and wash the greens again thing that I usually do.  Technically, I think you should always rewash greens because that whole triple washing stuff hasn’t always turned out so nicely for everyone (ahem, food poisoning).

Anyway, let’s get on with the show.  May I present to you, warm seafood salad.

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Now, if you know me at all, you’ll know that I’m more of a fly by the seat of your pants type of cook and well, measurements aren’t really in my vocabulary most of the time.  (This explains why it takes me months to actually get around to trying recipes…I hate the idea of measuring stuff out that much.)  In any case, I’ll try to give you the run down on this delicious salad that I ate for both my meals today.

Warm Seafood Salad

Salad greens of your choice – I used pre-washed baby romaine from Olivia’s Organics

Coconut oil – About a half a tablespoon, you can add more or less depending on your preference.

Frozen shrimp – As many or as few as you want.  I tend to make 4-6 of them.

Frozen sea scallops – Again, how ever many as you want.  I like to make between 3-5 scallops.

Sea Salt

Black Pepper

Penzeys Fines Herbes – This is an herb blend of chervil, minced parsley, chopped chives and tarragon.  You can always make your own blend or just leave this out.  Up to you.

Directions:

  1. Wash your greens.  When I actually do wash my greens I like to wash them and then let them sit in a colander so the water can drain off.  I do not have a salad spinner.  (There is barely room enough for me in my current kitchen.)  If you do have a spinner, by all means, spin away.
  2. Melt the coconut oil in a frying pan over medium heat.
  3. Add the frozen shrimp and scallops to the pan, sprinkle your salt, pepper, and herbs on top.  Use your discretion about how much salt, pepper, and herbs to sprinkle.
  4. Cover the pan and let the shrimps and scallops cook.
  5. After about 5-7 minutes, turn the shrimp and scallops over and let cook another 5 minutes.  Please use your discretion with cooking time, as everyone’s stove is different and the cooking time will also vary depending on the size of your seafood.
  6. Once seafood is cooked to your liking, plate your greens and then place your shrimp and scallops on top.  Drizzle the liquid that has accumulated in the pan over the entire salad.

*Notes: You will see some avocados in my photo because I like avocados with everything.  Feel free to add whatever other salad items you like – tomatoes, cheese, peppers, mushrooms, etc.*

That’s all there is to it.  Simple, easy, tasty.  And best of all, warm.  I love this salad because I get a little bit of a dressing for the salad from the cooking.  No extra work needed.

I should warn you though, that if you don’t like seafood, this might not be the salad for you.  If you do, go for it, full steam ahead.

I hope that everyone is having a great start to 2013 and staying warm and healthy.  (Cool and healthy for those of you in the Southern Hemisphere and persistently warm climates.)

Till next time…


Fast and easy fancy dinner

I know I’ve been such a terrible slacking off blogger and not only have I not been around, the piddly posts that I’ve put up the last few times really doesn’t cut it. Well, here is what I made for dinner tonight. Maybe this will help you all forgive me.

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I made this dinner for two and it was surprisingly fast and easy considering I was working with a one hour time frame to cook and clean. How’s that for efficient? (Okay, admittedly all the stuff I couldn’t properly clean up either got shoved in my room or into various drawers and cabinets, but still, the common areas were clean!)

So this is how I put dinner together:

1. Preheat oven to 400 degrees Fahrenheit.
2. Wash and cut an acorn squash in half.
3. Coat acorn squash generously with olive oil and sprinkle cinnamon and nutmeg over both halves.
4. Place cut side down in a baking dish and place in oven. Allow that to roast for 30-40 minutes until soft and then flip over for another 5-10 minutes.
5. While squash is roasting, wash and slice a package of mushrooms.
6. Heat some butter (use a generous amount 1-2 tablespoons) in a frying pan and then dump the sliced mushrooms in. Make sure all the mushrooms get doused in the butter.
7. While those mushrooms are cooking (don’t forget to stir them around here and there), dice an onion.
8. Heat another skillet up with olive oil and dump the onion in. (Stir those mushrooms in the other pan!)
9. Add a package of sausage of your choice to the onions. I used a Cajun Turkey sausage from the co-op.
10. Break up the sausage into small pieces and cook until pieces are mostly cooked.
11. (Optional) add left over rice or chopped veggies of your choice to the onion and sausage mix. I used left over rice.
12. By now your mushrooms should have sucked up the buttery goodness and should have shrunken in size. Add a generous splash of port wine or any wine for that matter and keep cooking until the moisture is gone and the mushrooms get browned.
13. Your onion sausage mix should be done so turn off the heat.
14. Retrieve your acorn squash and plate. Put sausage onion mix into the cavity of the squash and the mushrooms go on the side.
14. Voila! Dinner.
15. PS I had some cauliflower hanging out in my fridge that had already been made up. I reheated that for some extra veggie power. So add on more sides as you can. 🙂

Happy eating!


Rainy With (A Chance Of) Meatballs

I remember reading a whimsical book back in the day called Cloudy with a Chance of Meatballs.  I don’t remember much of the book except that it was a little ridiculous (I was always a serious sort of child), but I remember the book being well loved.  So, if you have children or need to get in touch with your inner child, go and find it at the library or bookstore.  (P.S. Real books are cooler than e-books…just saying.)

Well, today is definitely a cloudy day.  In fact, it’s a rainy day filled with thunder and bursts of rain drops pattering down.  After a late start to a lazy morning, I figured cooking would be a good way to warm up the day (and clean out my fridge).  I’ve been making lists and cooking plans in my head all week, but haven’t found the energy to really go at cooking full steam.  Now, it’s come down to a matter of necessity.  I’ve depleted my freezer store of these guys and while my fridge is full of all sorts of veggies and meats, everything is sitting in there in their wonderfully whole form.

After much contemplation all week, I’ve come up with a meatball recipe of my own.  Now, I use recipe in the loosest of terms since I don’t really cook with measuring utensils unless I’m trying out a recipe that someone else wrote.  I’m going to write down approximately what I used, but feel free to play around with amounts.  Use your nose as a guide.

Rainy Day Meatballs

Ingredients:

1 pound ground bison meat

1 pound ground goat meat

2 Tablespoons stone ground mustard, the no salt kind

1 Tablespoon curry powder

1 teaspoon cumin powder

1/2 teaspoon paprika

1/2 teaspoon garlic powder

1/2 teaspoon salt, scale this back if your mustard has salt

generous dose of freshly ground black pepper

dash cayenne pepper powder

1 Egg

A handful of chives, chopped

About 2.5 ounces of feta cheese

Method:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, combine goat and bison meat using your hands, set aside.
  3. In a small bowl, mix the mustard and spices together.
  4. Add the egg to the mustard mix and beat well.
  5. Add the chopped chives to the mustard egg mix and mix well, set aside.
  6. Crumble the feta cheese and incorporate into the meat using your hands.
  7. Add the mustard egg mix to the meat and incorporate until the mixture is uniform.
  8. Form into meatballs and bake at 400 degrees Fahrenheit for 20 minutes or until browned on top and cooked all the way through.  I usually turn my meatballs after about 15 minutes and then cook until browned, which usually takes about 10 more minutes.

 

Other than spontaneously throwing things in a pan for a meal, which is relatively foolproof, I don’t think I’ve come up with a recipe on my own before that’s worked out so well.  These came out great.  You still get the buttery taste of the goat meat without being too strong.  The spices give it a good balance and the cheese is a nice surprise.

This comes together pretty quickly and makes enough for a whole bunch of people.  If you try it out, let me know how it turns out, I’d love to hear about it!


Happy Spring…Officially.

Happy Spring!  I said I’d be back when it was spring, so here I am.  This time I have food for you. Well, photos of food.

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This is what I made for a very late lunch.  The lunch I had after spending close to $150 at the grocery store.  I should not be allowed to shop in grocery stores unsupervised.  There are just too many interesting and novel things that I want to try out.

So, what exactly did I make for lunch?  It’s a twist on the paleo pad thai recipe from Health Bent.  I talked about this recipe the first time I tried it in an earlier post.

The changes:

  1. Lemon Instead of Lime – I didn’t have any limes on hand and didn’t feel like going out to buy one.
  2. Justin’s Honey Almond Butter instead of regular almond butter – The first time I made this recipe I used raw almond butter from MaraNatha and the result was super tasty.  The second time I used roasted almond butter from MaraNatha and the result was less tasty.  The third time I used Justin’s Maple Almond Butter and it was fantastic.  The fourth time I used some creamy peanut butter and it was less tasty.  I’ve decided to use Justin’s Almond Butters from now on.  They just taste better to me than the other almond butters that I’ve tried.
  3. Kelp Noodles – I bought this brand today at the grocery store.  After a quick rinse, I dumped the whole thing into the pan after the zucchinis had a chance to get wilted.  So, this was an addition to the original recipe.
  4. Smoked Duck Breast – I bought one made by D’Artagnan from the grocery store.  After, an attempt to make my own duck breast, I figured that buying it already made for me was a lot less hassle and frustration.

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So, that was basically my lunch.  I imagine this will also be for dinner, too.

Kelp noodles are pretty interesting.  Crunchy and pretty much tasteless.  More info here.

That’s all for now.  Hopefully, this will spur me to cook some more, so I don’t starve.


Early Morning Breakfast

Good morning!

I had every intention of being up early this morning, but not exactly this early.  I probably woke up somewhere around 3 am and actually got up and started my day about 45 minutes later.  Despite the lack of sleep, I actually do like this time of day.  It’s early enough that most of the world is sleeping or at the very least still at home.  The world is pretty quiet outside and everything feels calm.  This is why I also like being up late at night.  Of course this combination of liking late nights and early mornings does not make for very good sleep.  (I did go to sleep early last night, though, so I’m not terribly sleep deprived.)

Since good sleep wasn’t forthcoming, I got up and made breakfast.  Breakfast is my favorite meal of the day.  I love starting my day by making breakfast.  I also love eggs.  Chicken eggs, duck eggs, turkey eggs…I like them all.  This past week has been a duck egg week.

Yum.  Even more yum is the rest of this breakfast.  Without further ado…I present today’s breakfast.

The mushrooms are what really make today’s breakfast awesome.  These are not your ordinary grocery store mushrooms, but a light brownish-tan colored mushroom known as maitake.  The mushroom goes by a lot of different names depending on who you are and where in the world you are.  Whatever you call it, this mushroom is quite tasty.

So, what did I do to get such a tasty treat?

1. Start off with some sesame oil (for the record, the sesame oil from the Asian supermarket tastes way better than this stuff that I bought from the co-op…oh well) and minced garlic.  My garlic probably looks more chopped than minced since I have neither the patience, nor the knife skills to really do a good mince.  Add a dash of freshly ground black pepper if you like.  (I did.)

2. Heat over medium-low heat stirring as you go until the garlic gets browned and toasty looking.  Toss in your already washed and chopped (I just took the mushroom apart with my fingers after I cut off the base) mushrooms into the pan and turn the heat up a bit.

3. Move the mushrooms around to ensure they are evenly coated with garlic bits and oil.  After a minute or so, add a dash of tamari or soy sauce (I know, I know, not paleo), stir for even flavoring, and cover for a minute or two to get the mushrooms cooked all the way through.

Is your mouth watering yet?

4. Uncover your mushrooms, add in some chopped scallions, give it a final stir, and turn off the heat.

5. Plate and eat!

 

I pretty much think that everything tastes better with an egg, so I sandwiched these guys between a duck egg and some red leaf lettuce.

The only sad part to the story is that I ate all the mushrooms.  I’ll have to pick some more up from the co-op.

Well, I’m off to take advantage of the extra time I got from being up so early this morning.  Stay tuned for more catch up posts and eating fun.


Call Me Kohlrabi

Last post, I wasn’t entirely truthful about the lack of exciting food news.  On Saturday, I bought a humongous kohlrabi.  The diameter was probably the length of my entire forearm and it weighed at least 10 pounds.

Some Google assisted research told me that they aren’t always this huge.  Apparently, there are turnip sized ones.  This monstrosity took a good couple of hours Sunday morning to cut, peel, and chop up.  After doing that, I was too tired to cook and had to put off the cooking for another day.

The inside of the kohlrabi is a while, dense, crunchy flesh.  I would describe the texture and consistency as somewhere between a Korean radish and jicama.  Or maybe it’s more a combination of the two?  Either way.

I have two of these gallon bags of cut up kohlrabi.  I am trying to use less plastic, but there was so much of this stuff that I had to resort to bags.  Whew!

As for cooking kohlrabi, a generous chunk of butter, some chopped leeks, salt, pepper, and kohlrabi in a saute pan is quite tasty.  That’s what I’ve been eating all day today.

As for how long you should cook the kohlrabi, I would say experiment  a little.  I tried some raw.  Then due to my less than stellar chopping skills, I got a sampler of different levels of tenderness in my dish today.  I think my favorite is when the kohlrabi is cooked well, but before getting to the point of mushiness.  It’s more crunchy the more raw the kohlrabi is and more savory-sweet in taste the more cooked it is.

I was told that kohlrabi is quite nutritious when I bought it so here are some kohlrabi nutrition facts:

Self Nutrition Data – Kohlrabi, raw

Self Nutrition Data – Kohlrabi, cooked

Anyone have any good kohlrabi recipes or stories?