Spaghetti Squash Caserole

Not tried Spaghetti Squash yet? Treat yourself to a new vegetable with this simple caserole! Perfect for busy school nights and holidays. This recipe is from an old Cooking Light CD but I have put all the fat back into it, sorry Cooking Light. You can substitute to reduce calories.
Buy a 3 lb Spaghetti Squash. Cut in half lengthwise and remove seeds. You will see the spaghetti sized bands of squash running crosswise along the shorter dimention. Do not remove the squash for they look similar. Simmer 2" of water in a large pot fitted with a steamer basket. Place squash on steamer basket, cut side down, without stacking squash. Steam for about 30 minutes or until squash is tender but not falling apart. Remove squash from heat and let cool cut side up until able to be handled, about 20 minutes.
Dice 1 Medium Onion and saute in 1 Tbl Butter til translucent, about 3 minutes. Scoop squash out of skin into a large bowl. Add cooked onion, 3/4 Cup Sour Cream, 3 Tbl Mayonnaise, 1/4 Cup Parmesam Cheese, 1/2 tsp Dried Basil, 1/2 tsp Salt, 1/4 tsp Freshly Ground Pepper. Stir until combined.
Butter a caserole dish appropriate for the volume of mixture. Dish can even be a souffle style dish, but don't fill all the way to the top. Add mixture and top with 1/2 Cup Crunchy Bread Crumbs (use Panko or Crushed Melba Crackers, for Gluten Free, use Gluten free Cereal or Cracker Crumbs), 1/4 Cup Parmesan Cheese and 1/2 tsp Paprika. Up to this point, can be made ahead. Refrigerate and set out for 30 minutes before baking.
Preheat oven to 350 and bake in hot oven for 40-45 minutes until bubbly. Delicious served with most all meats. Nice change for vegetarians too!

Stuffed Apple French Toast

This is a delicious breakfast! It's easy enough to make on a school day and what better way to lure sleepy heads to the kitchen than the smell of apples and cinnamon baking! Leftover, it makes a good snack!


Preheat oven to 375. Butter desired baking dish, I used a 7" x 11". Peel and section 3 Eating Apples and Cut into 1/4" Cubes. The type isn't that important but I would not use Granny Smith since there isn't a lot of sugar and the baking time is too short.  Cube day old bread or 5 Slices of Wheat Bread (or about 2 Cups) and add to a large bowl.

In a medium bowl, using a wire whip, beat 5 Eggs with 1/4 Cup Milk,  1 1/2 tsp Cinnamon, a pinch of Nutmeg and 2 Tbl Brown Sugar and 1 tsp Vanilla. Pour over bread mixture and toss to coat. If it seems like too little liquid, add another egg beaten with a splash of milk. The bread should be just covered.  Dust with Cinnamon and Sanding Sugar (or Sugar if you don't have it.)

Bake in hot oven for 30-35 minutes until golden brown. Brush with glaze made of 1 Tbl Melted Butter with 1 Tbl Maple Syrup.  Let rest for 5-10 minutes and cut into generous squares.

Caution, the apples will retain heat. You can also serve with pure Fancy Grade Vermont Maple Syrup. You can buy this calling Kim at Therriens Sugarhouse in Brattleboro, VT, 802.257.4013. A quart is $12 and a pint is $7.

Fresh Beets

Wow, was this terrific with the Beef Stroganoff and very simple.  Buy a bunch of fresh beets which should be readily available from any grocery or perhaps your local farmers market.
If they are covered in dirt, as mine were, cut off the stem and rinse very well. Peel and using a mandolin, cut to the match stick size. If you don't own a mandolin, slice to 1/4" thick. Cover with water and cook over medium high heat until tender. The matchstick sized beets were done in about 10-15 minutes. Add butter, S&P and serve hot!

Need to Update this week!

I will get this recipe in this week, plus I made fresh beets to go with it. I'll let you know how I did it!

Made a Baked Apple Stuffed French Toast on Friday, but I need to tweek the recipe.

With fall around the corner, I am bursting with stuff I want to add.

Tonight the Russian Dish, Beef Stroganoff!

First attempt for me. My son hears stuff on iCarly and I think he's heard Beef Stroganoff mentioned. This is his second request (obviously an episode he's seen before) so Beef Stroganoff it is. Of course we'll have to have beets with it and if I can find fresh, then I'll give them a whirl, too! Really, how fun, don't you think?

This recipe is from The Gourmet Cookbook. Pictured and as written, I bought a 1 lb Beef Tenderloin Tail. Although good, I don't think it lended itself to a longer cooking time because it has very little fat. Next time, I will use a 1/2" thick sirloin cut into 1/2" cubes for it has a bit of marbling which I felt this dish needed. Still a very good dish and I'll make it again.
In a 1 Quart Sauce Pan, melt 1 1/2 Tbl Unslated Butter. Add 1 Tbl Flour and cook for 2 minutes, making a roux. Add 1 Cup Beef Broth in a steady stream whisking continuously until it boils. Reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat and keep warm.
Cube 1 lb Beef Sirloin (or Tenderloin) to 1/2" cubes. Season with S&P. Using a heavy skillet over moderately high heat, melt 1 Tbl Unsalted Butter in 1 Tbl Olive Oil. Add 1/2 of the beef and cook, turning once, until browned on both sides. Remove with a slotted spoon and place on platter. Cook the remaining half of the beef the same way using butter and oil if needed. Remove with slotted spoon and place on platter.
In same skillet, add 1 Tbl Unsalted Butter & 1 Tbl Olive Oil. Add 1/2 Cup Thinly Sliced Shallots and cook stirring occasionally for about 3 minutes until golden brown. To this add 3/4 lb of Quartered Cremini Mushrooms and cook stirring occasionally until liquid has evaporated and mushrooms have browned about 8-10 minutes. Return meat and its juices to pan. Warm and place on platter.
Reheat sauce over low heat and whisk in 3 Tbl Sour Cream, 1 tsp Dijon Mustard, 2 Tbl Fresh Dill, 1/2 tsp Salt and 1/4 tsp Pepper. DO NOT let sauce boil. Pour sauce over meat and serve over hot noodles.
What a treat! This is a delicious meal in Fall or Winter. Serve with Spinach Salad and Warm Marbled Rye, sliced to order.

NOTE: GF, use either corn starch or GF Flour for thickening and GF Pasta.

Tomatillos Salsa and Fluatas

It was initially not my idea to attempt this type of dinner, it was my husband's, but it turned out fun. I normally don't attempt an entire meal of new dishes, ingredients and/or cooking methods, but he really had his heart set on a true Mexican theme after watching lots of Rick Bayless, so I obliged.

Our meal consisted of ceviche (I need to improve the recipe before I post anything), tomatillos salsa, and chicken flautas.
For the flautas, I first marinated 6 Chicken Thighs in the Zest of 1 Lime, 1/2 C. Lime Juice, 2 crushed Garlic Cloves, the meat of 1 Roasted Jalapenos, 1 Tbl Apple Cider Vinegar, 2 Tbls Olive Oil, 1 Cinnamon Stick, 1 tsp Dried Oregano, Cilantro, S&P. They marinated for about 1 hour and were grilled. Traditionally I believe shredded chicken is used and ours was sliced.
The salsa and flautas were very good and we will make both again. Tomatillos are readily available in grocery stores. Using 4 tomatillos, peel the paper off, remove the stem and slice in half along the equator. Slice 2 Garlic Cloves in half. Heat empty non stick skillet over medium to medium high. Add garlic and tomatillos cut side down and cook til rich brown in color but not burned. Turn and cook 2nd side. Once garlic is done, add to food processor. When tomatillos become soft, add to processor and allow to cool. Add the meat of 1 peeled, roasted Anaheim Pepper, 1 peeled roasted Jalapenos Pepper and S&P. Pulse just until there are no chunks remaining. Place in serving bowl. Stir in 2 Tbl Red Onion, 2 Tbl minced Cilantro and a Squeeze of Lime. Serve immediately.
For flautas, heat iron skillet with 2" canola oil. Once hot (about 375) add corn tortilla for 5 seconds in each side and remove. Add sliced chicken, roll and secure with with a toothpick. Place back into oil and cook until golden brown; turn and finish cooking. Serve crispy flautas with tomatillos salsa and sour cream.

Chocolate Chunk Almond Butter Cookies

This is for you G!!! This is my own creation entirely.

I bought the freshly ground almond butter at the Fresh Market. I tasted it first on toast and found it needed salt. So with that, my son and I set out to make a new nut butter cookie recipe. The batter was awesome and the cookies are baking while I type.


Using a chef's knife, rough chop 8 oz (2-4oz) Ghirardelli Semi Sweet Chocolate Bars.
Sift 2 1/4 Cups All Purpose Flour onto waxed paper. Set both aside. Preheat oven to 375.

Cream together 3/4 Cup freshly ground Almond Butter with 1 stick room temperature Unsalted Butter until just combined. Add 3/4 Cup Light Brown Sugar and 3/4 Cup Sugar and mix at medium speed until just combined. Add 1 1/2 tsp Kosher Salt, 1 tsp Baking Soda and 2 tsp Vanilla and mix at medium speed until just combined. Add 2 Eggs and mix at medium speed until just combined. Add sifted Flour (listed above) and mix at medium speed until just combined. Remove bowl from mixer and stir in Chocolate (listed above). On un-greased cookie sheet, scoop dough for desired cookie size. Bake for 8-10 minutes.

I use a clean cookie sheet each time. Once scooped, do not place on stove before cooking or cookie dough will begin to melt and flatten out. If reusing cookie sheet, cool completely. Serve warm with ice cold milk!

Coming Next...

When I visited my brother recently, he discovered the freshly ground nut butters in Whole Foods. Of course they are available in other gourmet grocery stores. He thought it would be cool to make nut-butter cookies as opposed to peanut butter cookies. So this weekend that's what's cooking at my house. Will post the results!

Mango Salsa (with Black Beans)

This is a great all year round recipe and it's healthy, flavorful and has little, if any, fat. The key is to dice all of the vegetables so they are the same size as the black beans. In a bowl mix together the following ingredients and let marinade together for a few hours before serving. Serve at room temperature with a sturdy chip.

1 ripe Mango diced, 1 can Black Beans, drained and rinsed, 1 finely diced Red Bell Pepper, 1/3 Cup finely diced Red onion, 1 1/4 Cups Fresh Corn off the Cobb, 1/4 Cup Fresh minced Cilantro, 1/3 Cup Fresh Lime Juice, 1 package Good Seasons Italian Dressing mix.

Can also be served with fajitas, tacos, or used in quesadillas.

Sorry I have been a slacker

I'm going on vacation but I will probably post while gone.