Tuesday, September 17, 2013

Spaghetti Squash Wrapped Shrimp

1 lb shrimp, peeled and de-veined (about 16-20)
1 Tbs salt
1 Tbs white pepper
1 Tbs garlic powder
1 Tbs onion powder
1 medium spaghetti squash
1 Tbs blended oil

Trim top and bottom of spaghetti squash. Cut in half lengthwise and scoop out seeds.
Rub halves with oil and put in oven at 350 degrees for 35 minutes, or until cooked through. Remove from oven and allow to cool.
Using a spoon, remove spaghetti squash from skin and season with salt, pepper, garlic, and onion powder.
Wrap each shrimp with a small amount of spaghetti squash and arrange on a tray and bake at 350 degrees for 12 minutes or until cooked through.
Drizzle with brandy shellfish butter and enjoy!
Courtesy of Chef Dave Lattomus  

Tuesday, September 10, 2013

Roasted Cabbage - So Yummy!

Cabbage always seems to last forever doesn't it? This recipe is so yummy though that I buy cabbage simply to roast it now - and I won't have any leftovers to use up. Yes, it is that good (I ate half a cabbage on my own the first time I tried it).

1/2 cabbage
Lemon juice and/or vinaigrette salad dressing of choice

The cabbage may try to fall apart
when you put it on the baking sheet.
Just squish it back together :) 
Grease a baking sheet. Cut the cabbage into wedges (not too thick 'cause then the small pieces will burn while you wait for the thick parts to cook). Arrange cabbage on baking sheet. Drizzle with lemon juice or your favorite vinegar-based salad dressing (Italian is my favorite but Balsamic was good too). Put in the oven. Turn the oven on to broil (400 degrees). After 8-10 minutes check to see how it's doing. Once the edges are starting to brown, switch to regular baking (still at 400 though) for 10-12 minutes. Remove and enjoy! (You could probably do all 20 minutes regularly with a convection oven, but I don't have one of those). Depending on how you cut the cabbage, you will have at least 6-9 wedges.

Friday, September 6, 2013

Crustless Beef Quiche

All of these measurements are approximate; change them based on what you like. I love cheese, so I added a bunch of cheese. We're not big on salt in my family, so there is probably 1/4 pinch of salt in it. And the veggies are usually whatever I have on hand.
  • In a frying pan saute until tender: 
            1 small onion, chopped
            1/3 cup cabbage, chopped
            1-2 tablespoons oil
  • Add and cook until done: 
           1/2 lb ground beef
           1/4 cup carrots, chopped
           1/4 cup fresh peas
  • Drain. Add a dash of garlic and salt. Set aside. 
  • In an 8x8" baking dish, whisk together: 
            3 eggs
           1/2 cup milk
  • Add and mix: 
           The meat mixture
           2 cups shredded cheese of choice (mozzarella, cheddar, american, swiss, etc)
  • Place in oven and bake at 350 for 30 minutes. The top should be just starting to brown and a knife inserted in the center will come out clean. And enjoy! Serves 3-4. You can also pour everything into a pie shell and bake that way to make a more traditional quiche. 

Monday, September 2, 2013

Garlicky Spaghetti Squash

1 small spaghetti squash
1-2 Tbs oil for sauteing
1 small onion, chopped
1 clove garlic, finely diced
2-3 sprigs of basil, leaves finely chopped
Salt to taste
1/4 cup crumbled Feta or shredded Parmesan

Bake the spaghetti squash using one of two methods. I prefer method two, but you have to have a big solid knife (and confidence in your cutting ability) to accomplish cutting it open without cutting yourself or dropping the squash on your foot. If you are a newbie to winter squash, use the first method.
If using method 2, scoop out the seeds
just like you do when carving a pumpkin. 
1) Pierce the squash all over with a knife several times, put on a baking sheet and bake for 60 minutes. Allow to cool for about 20 minutes, or until you can handle it easily without getting burned. Cut in half lengthwise, scoop out discard the seeds.
2) Cut the squash in half lengthwise, scoop out the seeds and bake for 30 minutes, or until a knife easily pierces the skin. Allow to cool about 10 minutes, or until you can easily handle the squash pieces.

Lots of spaghetti strands!
Heat the oil in a skillet. And onion and saute until tender. Add garlic and cook for another 2-3 minutes, or until nice and fragrant. Using a spoon, scoop out the squash into the onion garlic mix. Add the basil and salt. Toss with cheese just before serving. Enjoy!

Serves 2-3, depending on the size of the squash and what else you are eating. You can always use a bigger squash, just increase all the other ingredients too. You can also use parsley in place of the basil.
I really like cheese, so I have feta and parmesan.
And yes, this basil is purple.