Saturday, October 25, 2008

Spaghetti Squash Marinara

1 medium spaghetti squash

1 28 oz can plum tomatoes
2 cloves garlic, minced
1/2 medium onion, chopped
2 T olive oil
1 T basil
1 T oregano
salt and pepper to taste

Grated Parmesan for garnish
Optional - toasted pine nuts

For sauce, heat oil over medium heat and saute onions and garlic for a few minutes till slightly translucent. Add tomatoes, basil, and oregan. When the mixture is hot, break the tomatoes up with a wooden spoon and turn temperature on low. Saute for 15 minutes or so till flavors blend.

For squash, cut it in half. Bake with the rind facing up about 30-45 minutes int he oven, and let it stand a little to slightly cool, then use a fork to shred out the spaghetti squash strands.

If you're using pine nuts, heat a little oil or a pat of butter in a pan over medium. Toss nuts in this till they just start to brown. Watch them - they go fast, then dump out and put aside till ready to serve.

Top with hot sauce, optionally toasted pine nuts, and parmesan. Great vegetarian meal for fall!



Saturday, October 11, 2008

Easy Tuna Spread for Snacking

6 oz tuna
8 oz cream cheese
2 t lmeon juice
1 t minced onion or onion powder
2 dashes hot pepper sauce
1 dash worcestershire sauce (optional)
1/2 t salt and some cracked pepper
2 T dried parsley or dill, or 1/4 c fresh

Optional:
fine diced veggies such as red bell pepper, carrots, etc.

Rye Crackers
cucumber
little tomatoes
grated carrot

Stir together tuna, cream cheese, lemon, onion, hot pepper sauce, worcestershire, and parsle or dill, salt, and pepper. If you want, add in some very finely diced veggies.

I like this on rye crackers with thin sliced cucumber, tomato, or grated carrots.

Makes a great snacky lunch when you need crunch. If you want to make it into a party spred roll it in chopped herbs and nuts and serve with sturdy crackers.



Wednesday, October 8, 2008

My Favorite Homemade Roasted Root Vegetable Soup

The carrots and parsnips make it sweet to complement the spices - very hearty. You could add cooked chicken if you want. I made the veggie version this week.

4 14 1/2 oz cans chicken broth or veggie broth
2 medium to large yams - scrub and leave peels on
2 medium to large potatoes - scrub and leave peels on
1 large sweet onion
2 large carrots peeled
1 parsnip, peeled
1 head garlic, peeled

olive oil
3 T coriander
salt
pepper
1 T ginger
2 T curry powder
2 bay leaves

Heat oven to 450 degrees. Use non stick spray on two large cookie trays lined with foil (edges turned up so there aren't any spills) or any kind of pans.

Dice potatoes, onion, carrot, parsnip, and garlic into small cubes. In a big bowl toss with olive oil to coat thoroughly (use your hands!) and 1 T salt, 1 T coriander and cracked black pepper. Dump oiled and spiced veggies onto pans. Roast at 450 degrees for about 20-25 minutes till they get almost tender.

Now in a large soup pot, heat 2 T olive oil, then stir in 2 T coriander, 1 T ginger, and 2 T curry powder to make a paste - stir for a minute or so to toast the spices. Dump in roasted veggies and stir to combine spices. Dump in veggie or chicken broth, and add 2 bay leaves. Heat till all the liquid is hot over medium high heat (just a few minutes) then turn the heat down to the lowest setting and simmer for about a half hour.

I imagine this would be good with some greens or squash added in. It is a really hearty fall soup. If you added chicken it would be one awesome chicken soup for autumn. Good for rooting yourself!



Saturday, October 4, 2008

Easy Chicken & Squash with Marinara Sauce

Sauce:
1 28 oz can tomatoes
2 cloves garlic, minced fine
1/4 large sweet onion, chopped fine
2 t oregano
2 t basil
2 T olive oil

Chicken & Veggies :
2 large chicken breasts, cut into bite sized pieces
1 large zucchini, chopped into bite sized pieces
1 large yellow squash choped into bite sized pieces
1/4 large sweet onion chopped into bite sized pieces
2 T olive oil
grated parmesan for garnish

In a medium sized pot, saute garlic and onion in olive oil over medium heat. Dump in tomatoes, oregano, and garlic. Crush up tomatoes, and let simmer 15 minutes or more.

In the meantime, heat 2 T oil in a pan over medium high heat and cook chicken for at least 3 minutes per side, then add squashes and onions and stir fry till crisp tender.

Serve chicken and veggies with sauce over top and a sprinkling of parmesan. Great reheated. Good with a side salad and bread, or if you like you can cook some pasta and toss it all together.