Category Archives: Fall/Winter Favorites

October 11, 2022 · 11:34 am

Taco Spaghetti Squash Nests

INGREDIENTS: (4 servings)

2 Tbs Cilantro, chopped

4 ea Eggs

1 Tbs Olive Oil, extra virgin

2 cups Green Pepper, finely diced

1 lb Ground Turkey, 99% lean

1 tsp Lime juice

3/4 cup Parmesan Cheese, reduced fat

1/2 cup Mozzarella Cheese, reduced-fat shredded

1/2 tsp Salt

1 ea Spaghetti Squash

1 1/2 tsp Taco Seasoning

DIRECTIONS:

Cut the spaghetti squash in half lenthwise and scooop out the seeds. Bake spaghetti squash halves with cut side down on a sheet pan at 400 degrees for 30 minutes, until the flesh of the squash can be shredded with a fork.

Remove the squash from the oven, allow to cool, and shred the flesh with a fork into a bowl. Measure out 4 cups, savng any leftovers for another meal.

Combine the spaghetti squash with the salt, parmesan and eggs; mix well.

Fill 12 indentions of a silicone muffin pan or muffin pan lined with parchment baking cups with spaghetti squash mixture, leaving a well in the center of each for the filling.

Bake the spaghetti squash nets at 400 degrees for 12 minutes until they begin to brown.

In a non-stick skillet, cook the diced pepper in oil for about 2 minutes.

Add the turkey, taco seasonings, and lime juice; cook for about 2 minutes.

Mix in the cilantro, and fill each nest with an equal amount of the turkey mixture.

Top with cheese, and bake at 425 for 8 minutes.

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Filed under Fall/Winter Favorites, Holiday Menus, Party Picks, Starters, What's for Dinner?

October 7, 2022 · 3:25 pm

Coconut Fish Curry

INGREDIENTS: (4 servings)

2 cups Button Mushrooms, sliced

2 cups Light Coconut Milk, canned

1 1/2 Tbs Fish Sauce (Thai fish sauce preferred)

2 tsp Lime juice

2 cups Mung Bean Sprouts

1 Lb Shrimp, small, deveined and peeled

2 cups Red Bell Peppers, diced

1 Tbs Thai Red Curry Paste

3/4 tsp Salt

1 cup Basil Leaves (Thai if possible)

1 Lb Tilapia, largely diced

DIRECTIONS:

In a large sauce pan, combine the coconut milk with the Thai red curry paste and fish sauce, and bring to a boil.

Add the mushrooms and the red peppers and simmer for about 3 minutes

Season the shrimp and fish with salt, add to the simmering coconut mild, and simmer very gently for 2 to 4 minutes.

Add the mung bean sprouts, basil and lime juice and return to a very breif boil to heat through.

Divide into 4 equal sized potions (about 2 1/2 cups per serving)

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Filed under Asian Cuisine, Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Healthy Lunches, What's for Dinner?

July 25, 2022 · 10:59 pm

Chicken Kohlrabi Noodle Soup

INGREDIENTS:

1 1/4 lbs. Chicken Breasts, boneless, skinless, cut into thin slices

2 cups Chicken Broth

1 tsp. Chili Oil

4 each Eggs

1/2 cup Fresh Basil, torn into pieces

2 each Green Onions, cut into 1/4-inch rings

2 1/2 lbs. Kohlrabi

1/4 tsp. Red Pepper Flakes

2 tbs. Reduced Sodium Soy Sauce, divided

2 tbs. Sesame Seeds, toasted

DIRECTIONS:

Place eggs into a small sauce pan and cover with an inch of water. Bring water to a boil, and simmer gently for 6 minutes. Once cooked, place eggs in an ice cold water and allow to cool for 10 minutes. Carefully peel the eggs and place them into a small, re-sealable bag. Add 2 tablespoons soy sauce and gently push out as much air as possible from the bag. Seal and allow eggs to marinade for one hour.

Combine chicken slices with one tablespoon of soy sauce and allow to marinate for 30 to 60 minutes.

Meanwhile, peel the kohlrabi and cut or slice it with a “spiralizer”, vegetable peeler, or mandoline to make long “noodles” (for 4 servings, you should get about 6 cups kohlrabi “noodles”). Set aside.

Bring the chicken broth to a boil in a large soup pot. Add the crushed red pepper flakes, kohlrabi “noodles”, and chicken. Simmer until tender, about 3 to 5 minutes.

Stir in the basil leaves and green onions.

Remove the eggs from the soy marinade and cut in half. Arrange an equal amount of kohlrabi noodles and chicken into four soup bowls, and carefully pour an equal amount of broth over top. Garnish with 2 half eggs, 1/2 tablespoon of sesame seeds, and 1/4 teaspoon of chili oil per bowl.

Tip: Zucchini or radish “noodles” may be used in place of kohlrabi.

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Filed under Asian Cuisine, Chicken Dishes, Fall/Winter Favorites, Healthy Lunches, Super Soups, What's for Dinner?

October 22, 2020 · 6:20 pm

Fennel Sausage and Butternut Squash Casserole

INGREDIENTS:

a/n Cooking Spray

1 Tbs Olive Oil

5 ea Pork Sausages with Fennel, casings removed and meat crumbled

1 md Red Onion, diced

1/2 tsp Red Pepper Flakes

3 md Garlic Cloves, minced

1 can Diced Tomatoes with Juices

1/2 cup Pecorino Romano Cheese, grated

1 cup Walnuts, roughly chopped

3 Tbs Fresh Parsley, minced

1 Lg Butternut Squash, peeled, spiralized with blade C, then riced

tt Salt and Paper

DIRECTIONS:

Preheat the oven to 375 degrees. Coat a 9 x 13-inch casserole dish with cooking spray.

Heat the olive oil in a large saucepan over medium heat. When the oil is shimmering, add the sausage meat and onion. Cook for 5 minutes or until the sausage is browned. Add the red pepper flakes and garlic, and cook for 30 seconds or until the garlic is fragrant. Then add the tomatoes, cheese, walnuts, and parsley. Stir in the butternut squash rice (approx 4 cups.) Season with salt and pepper, and toss to combine.

Transfer the mixture to the prepared casserole dish and spread evenly. Bake for 25-30 minutes or until the squash rice is softened and cooked through. Serve immediately.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Inspiralized, What's for Dinner?

August 23, 2020 · 6:21 pm

Spicy Seafood-Chorizo Paella

IMG_0359

INGREDIENTS:

1 Tbs              Olive Oil

1 Tbs              Minced Garlic

1/4 tsp            Red Pepper Flakes

1/2 cup           Yellow Onions, diced

1/2 cup           Frozen Peas

2 Lg                 Carrots, peeled, spiralized with Blade C, then riced

1 tsp                Chili Powder

1 tsp                Smoked Paprika

1/2 tsp            Turmeric

2 Tsp               Lemon Juice

1 Tsp               Fresh Cilantro, chopped

tt                      Salt and Pepper

4 oz                  Cod Filet, chopped into 1-in cubes

12 md               Shrimp, defrosted if frozen, peeled and deveined

2 tsp                  Fresh Parsley, minced

DIRECTIONS:

Heat the olive oil in a skillet over medium heat. Wen the oil is shimmering, add the garlic, red pepper flakes, onion and bell pepper. Cook for 2 to 3 minutes or until it begins to brown. Add the tomatoes, peas, carrot rice, chili powder, paprika, turmeric, lemon juice, cilantro, salt and pepper. Stir to combine.

Press the cod and shrimp into the rice. Cover the skillet and allow the mixture to cook undisturbed for 5 to 7 minutes or until the seafood is cooked through. Garnish with parsley and serve immediately.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Fish Favorites, Inspiralized, International Inspirations, What's for Dinner?

August 14, 2020 · 11:17 pm

Kenyan Chicken

IMG_0509

INGREDIENTS:

2 lbs              Chicken Thighs, boneless and skinless, halved and patted dry.

tt                     Salt and Pepper, freshly ground

2 Tbs              Neutral Oil

4 clv               Garlic, chopped

2 ea                 Jalepenos, stemmed, seeded and finely chopped

1 Tbs               Fresh Ginger, finely grated

2 tsp                Coriander, ground

1 can                Tomatoes, fire-roasted diced

1/2 cup            Coconut Milk

1/2 cup            Water

2 Tbs                Lemon Juice, freshly squeeze

1 cup                 Cilantro, lightly packed and chopped

DIRECTIONS:

Season chicken with salt and pepper.

In a 12-inch skillet over medium-high, heat oil. Add half the chicken and brown without moving for 3-5 minutes per side.

Transfer to a bowl and repeat with remaining chicken.

To skillet, add garlic, jalepeno chilies, ginger and ground coriander. Cook, stirring until fragrant for 30-60 seconds, until fragrant.

Stir in tomatoes with juices, scraping up brown bits. Then add coconut milk and water.

Add chicken and any accumulated juices and cook, uncovered, stirring and flipping occasionally, until a skewer a poked into the largest piece shows no resistance, 20-25 minutes.

Turn off the heat and stir in the lemon juice and fresh cilantro. Taste and season with more salt and pepper if needed. Serves 4-6.

 

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Filed under Chicken Dishes, Comfort Cuisine, Fall/Winter Favorites, International Inspirations, What's for Dinner?

June 18, 2020 · 10:18 pm

Taco Seasoning

INGREDIENTS:

1 Tbs          Chili Powder

1/4 tsp        Garlic Powder

1/4 tsp        Onion Powder

1/4 tsp        Crushed Red Pepper Flakes

1/4 tsp         Dried Oregano

1/2 tsp         Paprika

1 1/2 tsp      Cumin, ground

1 tsp             Sea Salt

1 tsp             Pepper

DIRECTIONS:

In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in a airtight container.

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Filed under Comfort Cuisine, Fall/Winter Favorites, Kid's Corner, Party Picks, Summer Favorites, What's for Dinner?

June 18, 2020 · 10:09 pm

Easy Pizza Sauce

INGREDIENTS:

1 can               Tomato Paste

1 1/2 cups       Water

1/3 cup           Olive Oil, extra virgin

2 cloves          Garlic, minced

tt                      Salt and Pepper, freshly ground

1/2 Tbs            Oregano, dried

1/2 Tbs            Basil, dried

1/2 Tbs            Rosemary, crushed

DIRECTIONS:

Mix together the tomato paste, water and olive oil. Mix well. Add garlic, salt and pepper to taste, oregano, basil and rosemary. Mix well and let stand several hours to let flavors blend. No cooking necessary. Just spread on dough.

NOTE: Living near the water with high humidity we have found we needed to cut the water to less than a cup. If it is still too runny we heat and reduce it until a nice consistency.

 

 

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Filed under Fall/Winter Favorites, Kid's Corner, Party Picks, Sauces, Summer Favorites, What's for Dinner?

March 4, 2020 · 6:41 pm

Cauliflower Tacos With Cashew Crema

BC7E1994-3C11-4304-8AA6-3232FFB10E85INGREDIENTS:

Sauce:

1 ea               Green Chile (such as serrano), finely grated

1 cl                 Garlic, finely grated

1/4 cup          Cashew or Almond Butter

3 Tbsp            Fresh Lime Juice

tt                     Kosher Salt

Assembly:

3 clvs             Garlic, finely grated

1/4 cup          Grapeseed or Vegetable Oil

2 tsp               Cumin, ground

2 tsp               Smoked Paprika

2 ea                 Cauliflower Heads, cut into 1′ – 2′ florets

tt                     Kosher Salt

12                    6′ – diameter corn tortillas

1 sm                White Onion, thinly sliced

Sliced avocado, sliced radishes, cilantro leaves with tender stems, and lime wedges (for serving)

DIRECTIONS:

Sauce:

Using a fork, mix chile, garlic, cashew butter, lime juice, and 3 Tbsp water in a small bowl to combine; season with salt. Set aside.

Assembly:

Place a rack in the lowest position; preheat oven to 450 degrees. Stir garlic, oil, cumin, and paprika in a small bowl to combine. Arrange cauliflower on a rimmed baking sheet and pour spiced oil over. Season with salt and toss to evenly coat cauliflower. Roast, undisturbed until dark brown and crisp on the bottom, 15-20 minutes. Remove from oven and turn florets over. Continue to roast until second side is dark brown and crisp, 15-20 minutes.

Heat a large skillet over medium-high. Working in batches, toast tortillas in a single layer, turning halfway through, until warmed through, about 1 minute total. Transfer to plates.

Spread each tortilla with some reserved sauce; top with cauliflower. Garnish with onion, avocado, radishes and cilantro. Service with lime wedges for squeezing over.

 

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Filed under Fall/Winter Favorites, International Inspirations, Summer Favorites, Vegetarian Fare, What's for Dinner?

January 13, 2020 · 6:17 pm

Sardinia Minestron

65D62847-0EBB-4DF4-AABF-94EF951E1BDCINGREDIENTS:

1/2 cup           Dried Fava Beans, peeled

1/2 cup           Dried Cranberry Beans

1/3 cup           Dried Chickpeas

7 Tbs               EVOO

1 Md               Onion, yellow or white chopped (about 1 cup)

2 Md               Carrots, peeled and chopped (about 2/3 cup)

2 Md               Celery Stalks, chopped (about 1/2 cup)

2 tsp                Garlic, minced

1 can               Crushed Tomatoes (28 ounces)

3 Md                Yellow Potatoes, peed and diced

1 1/2 cup         Fennel, chopped

1/4 cup            Italian Flat-Leaf Parsley, chopped

tt                      Basil Leaves, freshly chopped

2/3 cup            Sardinian Fegula, Isreali Couscous or Acini Di Pepe Pasta

1/2 tsp             Salt

1/3 cup           Pecorina Romano, finely grated

DIRECTIONS:

Soak the fava beans, cranberry beans and chickpeas in a large bowl of water for at least 8 hours or up to 16 hours (that is, overnight) Drain in a colander set in the sink. Rinse well.

Warm 3 tablespoons of the olive oil in a large soup pot or Dutch oven set over medium-high heat. Add the onion, carrots an celery; cook, stirring often until soft but not browned, abut 5 minutes. Add the garlic, nd cook until fragrant, about 20 seconds.

Stir in tomatoes, potatoes, fennel, parsley and basil as well as the drained beans and chickpeas. Add enough water (6 to 8 cups) so that everything is submerged by 1 inch.

Raise the heat to high and bring to a full boil. Reduce the heat to low and simmer slowly, uncovered until the beans are tender. Adding more water as necessary if the mixture gets too thick, about 1 1/2 hours.

Stir in the pasta, salt and pepper. Add up to 2 cups of water if the soup seems to dry. Continue simmering uncovered until the pasta is tender. About 10 minutes.

Pour 1 tablespoon of olive oil into each of our serving bowls. Divide the soup amount them and top with 1 tablespoon of grated cheese.

 

 

 

 

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Filed under Comfort Cuisine, Fall/Winter Favorites, International Inspirations, Super Soups, Vegetarian Fare, What's for Dinner?