Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.
Spaghetti Squash Lasagna
INGREDIENTS:
1 spaghetti squash
1 lb. Italian sausage
8 oz. sliced raw mushrooms
38 oz. jar Rao Marinara sauce (or sauce of choice)
1 cup fresh spinach (or more to your liking)
5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
8 oz. shredded mozzarella
DIRECTIONS:
Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
Lower oven temperature to 350 degrees Fahrenheit.
Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
Bake at 350 degrees for 45-60 minutes.
Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.
Eggplant Parmesan is my favorite Italian dish. I never make it at home because it seems like too much work. This recipe sounded easy and crispy, just the way I like it. I made the salad topping with kale vs. arugula and loved it. I also added pine nuts to the salad for added flavor and texture. This dish could easily be made into a traditional eggplant parmesan or service with a side of marinara. Yummy!
Crisp Parmesan Crusted Eggplant
INGREDIENTS:
For the Eggplant:
4 tbsp. butter
3 cups freshly grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. oregano
1 tsp. garlic powder
1 eggplant, sliced into 1/2 inch rounds
Olive oil and salt
Topping:
2 tbsp. fresh chopped basil
1/4 cup fresh chopped arugula (I used kale)
1 clove minced garlic
1/4 tsp. salt
pinch of pepper
2 tbsp. olive oil
1 tbsp. red wine vinegar
Optional: I added 1 tbsp. pine nuts
DIRECTIONS:
Preheat the oven to 425 Fahrenheit. Add the butter to the parchment lined sheet plan and place in the oven for 2 minutes to melt.
Make the parmesan cheese mixture by mixing together the parmesan, salt, pepper, oregano and garlic powder. Add it to the melted butter on the sheet pan. Mix together and pat it down.
Add the eggplant, scored side down and gently push it into the cheese. Be sure to spread them out a bit. Drizzle the tops with olive oil and season with salt. Bake for 15-19 minutes, until the cheese is browned and crisp. Flip, then place back in the oven for 12-14 minutes until tender.
Make the topping by adding all ingredients to a bowl and mix together.
This salad! Wow! I made it expecting it to be good but it was amazing! I shared the salad with my two daughters, who agree this is a winner. The dressing is amazing and I will have on hand most of the summer for other salads as well. For leftovers, perhaps omit the avocado and serve it fresh with the salad to avoid brown avocado bits the next day. We are planning a family dinner with other Asian dumplings and dishes to serve with this new favorite, refreshing summer salad.
Cucumber Edamame Salad with Sesame-Ginger Dressing
INGREDIENTS:
Sesame-Ginger Dressing
3 Tbsp. avocado oil (or grapeseed oil)
3 Tbsp. rice vinegar
2 Tbsp. toasted sesame oil
2 tsp. lower-sodium tamari or soy sauce
1 1/2 tsp. freshly grated ginger
1 garlic clove, grated or minced
Cucumber Edamame Salad
1 lb. English or Persian cucumbers, thinly sliced
1 cup shelled edamame
1 large avocado, cut into cubes
1/2 cup thinly sliced green onion
2 Tbsp. toasted sesame seeds
A pinch of Aleppo pepper flakes (optional)
DIRECTIONS:
Prepare Sesame-Ginger Dressing by combining all dressing ingredients in mixing bowl or large glass measuring cup; whisk well to combine.
In a large bowl, combine cucumber, edamame, avocado, green onion, and sesame seeds. Season ingredients with a pinch of sea salt.
Add dressing and a pinch of Aleppo pepper flakes; toss to coat. Serve immediately, or refrigerate in an airtight container for up to 3 days.
What’s better on a cold night that soup! This Turkey & Wild Rice Soup is very good and easy to make. I must admit, I didn’t use all Trader Joe’s ingredients, but the Holiday Vegetable Hash is such an easy, wonderful addition. If you have a TJ’s near you, I’d highly recommend it!
Once again, I purchased a case of peaches from the local high school and love experimenting with new recipes. Daughter, Megan and I decided to make a peach bread but swapped out the glaze for a streusal topping. Winner, winner, chicken dinner! We added a bit of peach marmalade to the batter to intensify the peach flavor and it was wonderful.
Peach Streusal Bread
INGREDIENTS:
3/4 cup granulated sugar 150 grams
1/2 cup 2% milk 4 ounces
1/2 cup canola oil (vegetable or coconut oil)
1 large egg
1 teaspoon vanilla extract
2.33 cups all-purpose flour 260 grams
2 teaspoons baking powder
1/4 teaspoon salt
2 cups diced fresh peaches
2 tablespoons heated peach jam or marmalade
Streusal Ingredients:
1/2 cup light brown sugar packed
1 teaspoon cinnamon
½ cup all-purpose flour
4 tablespoons butter very soft
DIRECTIONS:
Preheat the oven to 350ºF.
In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
Fold the peaches and jam gently into the batter.
Mix together Streusal ingredients.
Pour the bread batter into a greased 9″x5″ bread pan. Sprinkle Streusal on top.
Bake at 350 degrees for 55-60 minutes. A toothpick inserted in the center of the bread should come out clean. Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.Once the bread is cool, llice and serve.
Store the bread in an airtight container in the refrigerator.
My Mother made wonderful cinnamon rolls and I can still smell the wonderful aroma of them baking in my Mothers farmhouse kitchen. Daughter, Megan, also makes wonderful cinnamon rolls that I must share. These are similar to Cinnabon rolls, rich and delicious. Megan, when can we have another cinnamon roll party?
The BEST Cinnamon Rolls
INGREDIENTS:
For the Dough:
1 cup scalded whole milk
1/2 cup unsalted butter
1/3 cup granulated sugar
1 packet dry active yeast (2 1/2 teaspoons)
2 large eggs
4 cups all-purpose flour (+ for rolling)
2 teaspoons salt
For the Cinnamon Roll Filling:
1 cup brown sugar packed
1/2 cup unsalted butter softened
2 1/2 tablespoons ground cinnamon
3/4 teaspoon ground nutmeg
For the Cream Cheese Frosting:
1/2 cup cream cheese softened
1/2 cup unsalted butter softened
2 teaspoons vanilla extract
2 cups powdered sugar
DIRECTIONS:
For the Dough:
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. (This process is called scalding, and it ensures the milk doesn’t affect the yeast’s ability to rise. Don’t skip!)
Pour the hot milk into the bowl of an electric mixer and add 1/2 cup butter, to bring the temperature down. Stir and allow the butter to melt completely. Then stir in the sugar. Touch the milk mixture to test the temperature. It should be close to luke warm. If it is not, add 1/2 cup flour and test again. Once it is just above room temperature, stir in the yeast and let it foam for approximately 10 minutes. (Too-hot liquid can kill yeast.)
Place the bread hook on the mixer and turn on low. Add the eggs, salt, and remaining flour up to 4 cups. Allow the mixer to “knead” the dough until it pulls away from the sides. Run the mixer for approximately 10 minutes to allow the dough to stretch and develop the gluten. If the dough seems too sticky after the first 2-3 minutes add an additional 1/4 cup flour. After 10 minutes, turn the mixer off. Cover the top with plastic, and allow the dough to rise until double in size, approximately 60-90 minutes in a warm kitchen.
For the Cinnamon Roll Filling:
Mix the brown sugar, softened butter, cinnamon, and nutmeg until smooth. Keep at room temperature until ready to use.
Dump the inflated dough out on a well-floured work surface. Fold into thirds and press flat. Then turn and fold into thirds again and press into a rectangle. Roll the rectangle out into a large 16 X 20 inch sheet.
Using a large flat spreader, spread the cinnamon filling over the sheet into a thin layer. Leave 1 1/2 inches bare (cinnamon-free) on one long edge. Be careful not to gouge holes in the dough. Starting at the cinnamon-covered long edge, roll the dough sheet tightly toward the uncovered edge to form a long tight log. Place a piece of parchment paper in a 9 X 13 inch baking dish. Then cut the log into 12 equal rolls. Tuck the loose end under each roll to secure it, and place them in the baking dish to rise.
Preheat the oven to 350 degrees F. Allow the rolls to rise for at least 30 minutes while the oven heats. Then bake for 20-25 minutes, until the edges are barely golden and the center of each roll is puffed high up.
For the Cream Cheese Frosting:
While the rolls are in the oven, beat the cream cheese, butter, vanilla, and powdered sugar together until completely smooth. The moment the rolls come out of the oven gently spread half the glaze over the tops and allow it to seep down into the cracks. Five minutes later, add more glaze if desired. Serve warm or at room temperature.
Notes: To prep ahead, make the dough the day before serving. Follow the instructions through cutting the rolls and placing them in the dish. Then cover the baking dish with plastic and refrigerate until morning. Set them out on the counter while the oven warms. Bake for approximately 30 minutes and glaze!
The grandkids love chocolate chip cookies as well as peanut blossom cookies, so this recipe was a ‘must make’ for the grandkids. They were delicious and a easy way to combine our favorite flavors of peanut butter AND chocolate.
Peanut Butter Chocolate Chip Cookies
INGREDIENTS:
2 1/2 cups (318 grams) all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon fine sea salt
1 stick (113 grams) unsalted butter
3/4 cup (202 grams) creamy peanut butter
1/2 cup (100 grams) granulated sugar
1 cup (200 grams) packed dark brown sugar
2 large eggs plus 1 egg yolk, at room temperature
2 teaspoons vanilla
2 cups (340 grams) semi sweet chocolate chips
DIRECTIONS:
Preheat oven to 350ºF. Line baking sheets with parchment paper.
In a medium bowl whisk together the flour, baking soda, baking powder, and salt.
In a large heat safe bowl, microwave the butter until melted. Vigorously stir in the peanut butter into the hot butter until well combined. Stir in the granulated sugar and brown sugar until well combined. Add the eggs and yolk, one at a time, stirring well after each addition. Add in the vanilla. Gradually stir in the flour mixture. Stir in the chocolate chips. Dough may be a little loose and slightly crumbly. If it’s unbearably crumbly, that’s likely due to the brand of peanut butter. Add 2 tablespoons milk if that’s the case.
OPTIONAL: If time permits, cover the dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let the dough sit at room temperature just until it is soft enough to scoop.
Divide the dough into 3-tablespoon sized balls using a spring-loaded scoop and drop onto prepared baking sheets. Flatten dough slightly into disc shapes with your palms. Dot each disc with a few extra chocolate chips for picture-perfect cookies.
Bake for 12 minutes, or until golden brown. Let cool for 5 minutes before removing to wire racks to cool completely.Cookies can be stored in an airtight container at room temperature for up to 3 days.
Caramel Cookie Bars should be classified as a sin…but a very delicious one! Daughter, Megan, made these to take to friends that recently had a baby and she shared a piece with me. Oh my gosh! They are decadent and perfect for a special occasion.
Caramel Cookie Bars
INGREDIENTS:
1 cup salted butter softened
1 cup brown sugar
1 cup granulated sugar
1 egg
1 tsp vanilla extract
2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups chocolate chips/chopped chocolate use your favorite (I like a combination of milk and semi sweet)
Prepare a 9×9 pan by lining it with parchment paper or spraying it with non stick spray.
Measure out the chocolate chips/chopped chocolate into a bowl. Set aside.
In the bowl of a stand mixer, cream together the butter and sugars until smooth, light in color and fluffy. This will take a few mintues.
Scrape the sides of the bowl and mix in the egg add vanilla.
Once completely combined, stop the mixer and add in the flour, baking soda and salt.
Start mixing slowly, once the flour mixture is about half way incorporated into the dough, pour the chocolate chips/ chopped chocolate into the mixer and allow everything to mix together.
Stop the mixer as soon as the flour is completely incorporated. Avoid over mixing. Set the cookie dough aside.
In a medium sauce pan over medium heat, stir to combine the caramels and sweetened condensed milk until smooth. Remove from heat and set aside.
Divide the dough in half and press half into the bottom of your prepared 9×9 pan.
Pour the caramel mixture on top of the cookie dough. Spread until evenly covered.
Take large portions of the remaining cookie dough, flatten them in your hand and then place on top of the caramel.
Bake in your 350° oven for 25-35 minutes, or until the top is golden brown and the center is just set.
Sprinkle with sea salt, if desired.
Let the cookie bars cool COMPLETELY before cutting.
Zucchini abound this time of year as do my Sungold cherry tomatoes. Combine these two ingredients with basil, garlic, shrimp…WOW! You could easily adapt this to regular pasta, but why? I topped my meal with a sprinkle of Parmesan as well. Deliciouso!
Garlicky Tomato-Basil Shrimp with Zoodles
Serves Three
INGREDIENTS:
4 small, straight zucchini, ends trimmed
salt, garlic salt, pepper
1 cup cherry or grape tomatoes, quartered
5 large fresh basil leaves, chopped
1/4 cup + 1 teaspoon extra virgin olive oil, divided
1lb jumbo shrimp (16/20 count,) peeled and deveined
1 large clove garlic, minced
DIRECTIONS:
Spiralize zucchini using the fattest noodle blade then add to a colander set atop a bowl. Lightly salt then toss with your fingers to coat. Cover then place in the refrigerator for 30 minutes to an hour to drain excess liquid.
Add tomatoes and basil to a large bowl with 1 teaspoon extra virgin olive oil then season with salt and pepper, stir to combine, and set aside.
Heat 1-1/2 Tablespoons extra virgin olive oil in a large skillet over medium-high heat. Pat shrimp very dry between paper towels then season tops with garlic salt and pepper. Add half the shrimp to the skillet seasoning-side down then sauté for 2 minutes per side, or until cooked through, then transfer to bowl with tomatoes and basil. Heat another 1-1/2 Tablespoons extra virgin olive oil in the skillet then sauté remaining shrimp. When shrimp have 30 seconds left add garlic then sauté until fragrant, and then add to the bowl and stir everything to combine.
Meanwhile, remove zoodles from refrigerator then pat dry with paper towels. Heat remaining Tablespoon extra virgin olive oil in the skillet then add zoodles. Season with salt and pepper then sauté until crisp-tender, 2-3 minutes. Plate zoodles then top with garlicky tomato-basil shrimp and serve.
Vietnamese and Thai food are a favorite of mine and I was delighted to find this recipe. The caramelized ground pork is out-of-this-world and makes the dish. I also thought the caramelized pork would be great in street tacos (ok, so now I’m on to Mexican food). The leftovers were equally as good, warmed in the microwave. For those that do not like spicy hot, I was relieved that the green curry paste from the grocery store was not at all spicy hot, it just added the right about flavor to the dish.
Vietnamese-Style Caramelized Ground Pork Bowls
INGREDIENTS:
For the Quick-Pickled Carrots:
4oz grated carrots
1/2 cup distilled white vinegar
1/2 cup water
2 Tablespoons sugar
1/2 teaspoon salt
For the Caramelized Ground Pork:
1 teaspoon vegetable oil
1lb ground pork
1 shallot, chopped
2 cloves garlic, pressed or minced
1/2 teaspoon ground ginger
salt and pepper
1/4 cup brown sugar
2 Tablespoons fish sauce
For the Cilantro Lime Cauliflower Rice:
2 teaspoons vegetable oil
12oz fresh or frozen cauliflower rice
salt and pepper
squeeze fresh lime juice
1/4 cup chopped cilantro
For the Green Curry Drizzle:
2 Tablespoons green curry paste (I like Thai Kitchen)
1 teaspoon sugar
1/2 cup coconut milk (I like full fat)
2 Tablespoons chicken broth
squeeze fresh lime juice
For the toppings:
8oz broccoli florets, steamed
sliced jalapeños
chopped cilantro
chopped green onion
kimchi
DIRECTIONS:
For the Quick-Pickled Carrots: Add vinegar, water, sugar, and salt into a microwave safe dish then microwave on high for 1 minute. Stir until sugar is completely dissolved then pour over carrots, stir to combine, and refrigerate. Can be done several days ahead of time.
For the Caramelized Ground Pork: Place 2 layers of paper towel on a large plate then set aside. Heat oil in a large wok or skillet over high heat. Add ground pork, shallot, garlic, ginger, salt, and pepper (to taste) then saute until pork is just barely cooked through, breaking it up as it cooks. Add brown sugar and fish sauce to the skillet then stir to combine. Spread pork into an even layer in the bottom of the wok or skillet then saute for 2 minutes – DO NOT DISTURB OR STIR THE PORK as it caramelizes. Stir then spread the pork into an even layer again and cook for 2 more minutes, undisturbed. Continue cooking then stirring in two minute increments – leaving the pork alone as it cooks and caramelizes – until the pork is brown and caramelized. You may need to cook in 1 minute increments near the end to prevent the sugar from burning. Scrape the caramelized pork onto prepared paper towel lined plate to drain then set aside.
For the Cilantro Lime Cauliflower Rice: Get out a serving bowl then set aside. Place wok or skillet back over high heat then add oil. Once oil is hot, add cauliflower rice, season with salt and pepper, then stir fry until cauliflower is crisp tender, 3-4 minutes. Add lime juice and chopped cilantro then stir to combine. Scrape cauliflower rice into serving bowl then set aside.
For the Green Curry Drizzle: Place wok or skillet back over medium high heat. Add curry paste then saute for 30 seconds, scraping/flattening/stirring it with a spatula. Add coconut milk, chicken broth, and sugar then stir until smooth and bring sauce to a simmer. Turn heat down to medium then simmer until sauce is slightly thickened and reduced, 3-4 minutes. Squeeze in a little lime juice to taste.
To assemble: Scoop the Cilantro Lime Cauliflower Rice into bowls then top with the Caramelized Ground Pork, Quick Pickled Carrots, toppings, and Green Curry Drizzling Sauce.
Fork Lore 