Since I had dinner at True Food, I have been wanting to make this Spaghetti Squash Casserole dish. I finally made it this past weekend. I used less cheese than was used by the restaurant. Feel free to use your choice of meat.
1 small spaghetti squash
1-2 cups fresh home made sauce
some mozzarella cheese, sliced or grated
red pepper flakes (optional)
For the sauce:
2-3 medium tomatoes
1/2 onion, chopped
2-3 garlic cloves, minced
1 tbsp oil
1 tbsp chopped basil leaves
salt and cayenne pepper to season
Bring a pot of water to boil. Add whole tomatoes and cook for 4-5 minutes until skin starts to peel. Remove from heat and wash with cold water and peel the tomatoes.
Meanwhile heat oil in a pan, add chopped onions and garlic and fry for 4-5 minutes until translucent. Chop and add the cooked tomatoes and let simmer on low. Season with salt and cayenne pepper and continue cooking till moisture evaporate.
Preheat over to 375 degrees.
Slice the spaghetti squash in half, remove seeds and pulp. Place cut side down on a baking sheet and bake for 40-45 minutes. Remove the squash and let cool till it can be handled safely.
Transfer sauce to a baking dish. Removed baked squash carefully and using a fork remove the squash strands and layer over the sauce. Top with cheese, sprinkle some crushed red pepper flakes (optional).
Broil on high for 3-5 minutes until the cheese is bubbly.
Enjoy warm with some fresh bread.
It’s October. Fall. And grocery stores have exploded with pumpkins of all sizes, shapes and varieties. I picked up not one, not two, but three different varieties!
I had family visiting the last few days, and after trying some different recipes such as this one, I decided to try my hand at making some home-made pumpkin puree and baking bread. The recipe had to be vegan, since as I learned they didn’t eat eggs!
I used the Pioneer Woman’s steps to make pumpkin puree. And loosely followed this recipe for the vegan version.
1.25 cups whole wheat pastry flour
0.25 cup olive oil
0.25 cup maple syrup
1 mashed ripe banana
1 cup pumpkin puree
1.5 tbsp flax meal
1 cup + 1tbsp rolled oats
1/2 cup + 1tbsp almond meal
2/3 cup brown sugar
2 tsp baking powder
1/2 tsp salt
3 tbsp pepitas
some walnuts or pecans
1 tsp pumpkin spice
0.5 cup water
Pre-heat oven to 375 degrees, and prepare a loaf pan.
Mix flaxmeal with 4 tbsp water. Add pumpkin puree, mashed banana, olive oil and maple syrup. Whisk.
Add brown sugar, baking powder, cinnamon, pumpkin spice and continue to whisk.
Add water, oats, almond meal, and flour. Mix well.
Pour the mixture into a loaf pan, sprinkle some pepitas and nuts and bake for 40-50 minutes until cooked.
Serve warm. Enjoy!
Next time, I’ll add some walnuts to the mixture.
Cranberry Pumpkin Loaf
Haitian Pumpkin Soup
Amaranth Pumpkin Loaf
Slowly, but steadily the temperatures are dipping down into the 60’s and 50’s and the lows into 40’s and 30’s. Most of my summer plants, while still alive have stopped producing. Almost.
My late blooming yellow pepper plant has abundant peppers growing, but some menace appears to be attacking them. So this week, I decided to harvest some well grown peppers even if they are still green and haven’t changed color. I also harvested some Italian flat beans and some red sorrel greens. Eggplant, tomato and zucchini are still alive and flowering but rarely producing fruit. Herbs are still doing great.
I used the beans and peppers to make some Wild Rice Pilaf that turned out pretty good.
1/2 wild rice
2 small bell peppers
4-5 Italian flat beans
1 shallot chopped
1-2 garlic cloves chopped or minced
a small piece of ginger chopped
1/2 stick cinnamon
1 tsp cumin seeds
a few mint leaves chopped
1 sliced jalapeno
a few bay leaves
pinch of turmeric
1 tbsp oil
dash of garam masala
dash of cayenne pepper
Bring a cup of water to boil in a bowl and add the wild rice. Reduce flame and let cook for 10-15 minutes till the water evaporates and the wild rice is almost cooked.
In a separate bowl, add oil, cloves, turmeric, and cinnamon. Lightly fry for a few seconds till golden. Add chopped shallot, garlic, ginger, bay leaves, mint and jalapeno and lightly fry until golden. Add cut beans and peppers and continue to fry for 5-6 minutes. Add garam masala, and cayenne pepper and semi cooked rice and mix well. Add salt to taste. Add a little water, reduce flame to low and cover and continue cooking for 5-10 minutes until the beans and pepper soften.
Remove from flame and serve warm with some raita (yogurt and cucumber sauce).
I have two white eggplant, 1 ripe tomato, several jalapeno from my patio garden.
I have two red bell pepper that are still growing and yet to change color.
I have basil, rosemary and parsley.
I have some Mustard greens and Red Sorrel leaves…
Some Italian beans….and tomatoes .. still growing.
Typically I love to cook fresh vegetables from my patio garden without mixing other store bought grocery.
Any recipe recommendations?