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January in the Kitchen – Spagetti Squash with Mushrooms and Pesto Sauce
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January in the Kitchen – Spagetti Squash with Mushrooms and Pesto Sauce

Spaghetti Squash

Spagetti squash with mushrooms and pesto

Spagetti squash with mushrooms and pesto

At the time the British food writer Jane Grigson’s Vegetable Book was published (1978), Spaghetti Squash was considered a newcomer on the vegetable scene. She found it an embarrassing name and preferred noodle squash or squash novella. It now seems to be taking the U.S. by storm, particularly in Paleo or low carbohydrate circles. It’s called spaghetti squash because the flesh, when cooked, can be scraped out of the skin and resembles strands of spaghetti.

I think the name is somewhat unfortunate as well; it is a type of delicious winter squash and deserves to be treated with more respect. The name suggests that you can substitute it for pasta and the www abounds with lovely pictures of using it in lasagna or with a red sauce. I’ve tried it and don’t think the flavor mixes well with tomato sauce, just my opinion. It looks good with the runny cheese (as you can see below) but that’s where it ends. We didn’t like it that much. Any kind of cream sauce, or sautéed mushrooms or chicken is a different story.

Baked Spagetti Squash with Mozzarella and Tomato Sauce

Baked Spagetti Squash with Mozzarella and Tomato Sauce

Ms. Grigson suggests poking a hole in the stem end and boiling. I prefer to cut it in half, remove the seeds, and bake it (flesh side down) at 400 degrees F for 30-40 minutes. The time will depend on the size. The squash should retain some crunch but be easy to separate from the shell with a fork. If you intend to stir fry it, let it drain on paper towels in a colander for a few minutes. Otherwise it can be watery.

This is what I consider a ‘non-recipe’, just a loose set of directions rather than a strict ‘how-to’.

Spagetti squash with mushrooms and pesto

INGREDIENTS

  • 1 pound of mixed mushrooms, wiped with a paper towel and sliced
  • 3 tablespoons of butter
  • 2 shallots, diced finely
  • 1/4 cup of pinenuts, briefly browned in a dry skillet
  • 4 tablespoons of pesto sauce
  • Optional, a couple of tablespoons of heavy cream
  • Few cubes of fresh mozzarella
  • Freshly grated Parmesan
  • Salt and freshly ground pepper
  1. Prepare the squash as above, baking at 400 degrees, cut side down.
  2. When slightly cooled, shred the strands with a fork into a collander lined with a dish towel or paper towels. Leave to drain while you prepare the mushrooms.
  3. Melt the butter in a skillet over medium high heat.
  4. Add the mushrooms and saute the liquid is gone and they begin to brown.
  5. Add the shallots and continue to saute for another 5 minutes until softened.
  6. Add the cream, pesto and squash to the skillet. Turn off the heat, add the mozzarella, and warm all briefly before turning out onto warmed plates.
  7. Top the the pinenuts and additional grated parmesan.
Squash with mushrooms

Spagetti Squash with Pinenuts and Pesto and Mushrooms

I’m going to take this to share with Angie and the gang at Fiesta Friday, sponsored by the Novice Gardener. Please come join the party and sample the delicious food.

Fiesta Friday

Fiesta Friday

January in the Kitchen – Quick Roast Chicken with Citrus, Sumac, and Pomegranate
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January in the Kitchen – Quick Roast Chicken with Citrus, Sumac, and Pomegranate

Roast Chicken with Citrus, Sumac and Pomegranate

This recipe is Florida in the middle of winter…sunny citrus, bright sumac, and pomegranate. It’s a winning combination and one that tugs at memories for me. Just out of college I moved from warm and sun-drenched Florida to New York in mid-January. It was quite a shock on many levels; living in a one-bedroom apartment with four other young women, the high cost of food, cold, and worst of all…no citrus. I grew to love New York, but citrus remained out of my price range at the local markets. My parents had seven trees of different varieties in their back yard in Florida. They were unusual varieties, the kind you don’t find in the store because they don’t ship well, the kind that were especially delicious. I craved them. The highlight of that first winter was the box of citrus shipped from home (at great expense). I was a good roomie and shared.

I didn’t spend much time cooking back then, but I would have loved this recipe.

Roast Chicken with Sumac, Pomegranate and Citrus

Roast Chicken with Sumac, Pomegranate and Citrus

If you are not familiar with sumac (it’s new to me and I am still experimenting), it’s related to poison ivy but won’t give you a rash. The powder I found at my local spice shop is staghorn sumac and is not poisonous. The berries are dried and ground before being sold. I have read that some companies add salt to their sumac, so read the package before you purchase it.

Sumac

Sumac

Sumac adds a lovely red color to food and is considered a “flavor enhancer”. It has a tart, berry, and lemony flavor and can be used in place of lemon when you want the flavor without the acid of citrus. It is known to have antimicrobial and antioxidant qualities as well as helping with digestion.

Sumac is most often used in Middle Eastern cooking. It’s a major part of the spice mix Za’atar, and sometimes used in fattoush and tabbouleh.

Chicken brush

  • 2 Tablespoons peanut oil
  • 2 Tablespoons pomegranate concentrate
  • 1 teaspoon sumac
  • 1 Tablespoon honey
  • 2 Tablespoons soy sauce
Sumac, pomegranate brush for chicken

Sumac, pomegranate brush for chicken

  • 1 navel orange
  • 1 tangerine
  • ½ lemon
  • fresh sprigs of thyme and rosemary
  • 4 leg-thigh chicken quarters
  1. Preheat the oven to 475 degrees F (very hot)
  2. Line a baking sheet with parchment paper or aluminum foil
  3. Mix together the ingredients for the sauce or brush.
  4. Wash the citrus and then thinly slice it using a sharp knife or mandolin; you want slices about ¼ inch thick or less. Remove any seeds.
  5. Lay the citrus on the baking sheet. Try not to overlap the slices.
  6. Cut the legs from the thighs, making two pieces
  7. Place the chicken, skin side up, on top of the citrus slices.
  8. Brush the chicken with the sauce.
  9. Bake for 35 minutes or until the chicken is brown and cooked, and the citrus is caramelized.
  10. Serve with the citrus; the carmelized citrus is delicious, skin and all.
Roast Chicken with Sumac, Pomegranate and Citrus

Roast Chicken with Sumac, Pomegranate and Citrus

I think Angie at the Novice Gardener and her friends at Fiesta Friday will like this one.

Fiesta Friday

Fiesta Friday

January in the kitchen – Cauliflower Crust Flatbread or Pizza
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January in the kitchen – Cauliflower Crust Flatbread or Pizza

Cauliflower Crust Flatbread

Cauliflower Crust Flatbread with Shaved Brussels Sprouts

Cauliflower Crust Flatbread with Shaved Brussels Sprouts

Substituting Cauliflower for rice, couscous, pasta, or other wheat products is newly popular. It’s especially useful for those avoiding gluten or carbohydrates; and an easy (and delicious) way to get some extra vegetables into your diet. This recipe for a cauliflower crust was inspired by one on the blog “Health on Top“.

I must admit it turned out very well; my family gave it thumbs up. I’ll be repeating the recipe with varied toppings.

There are a few tricks you should be aware of before you start.

  • Grind the cauliflower fairly small (rice sized) in your processor.
  • Cook it slightly softer than you would use if stir-frying. 8 minutes was perfect in my microwave but every appliance is different.
  • Line a colander with a tea towel and pour the cooked cauliflower in to cool.
  • Once cool, squeeze as much liquid as possible from the cauliflower before mixing with the other ingredients. Squeeze more than you think you need.
  • Line your baking sheet with a non-stick silicone mat or parchment paper.

Cauliflower Crust (for each crust serving 1-2)

  • I small to medium cauliflower, cut into florets
  • 1 egg
  • ½ cup of low moisture mozzarella, shredded
  • ¼ cup of grated parmesan
  • 1 teaspoon of oregano
  • Salt and pepper to taste
  1. Preheat your oven to 450 degrees F.
  2. Rice the cauliflower in a food processor.
  3. Place in a microwave safe bowl, cover, and microwave on high for about 8 minutes, until cooked.
  4. Place the cauliflower in a tea towel lined colander and cool.
  5. Once cool, squeeze as much liquid as possible from the cauliflower.
  6. Mix the squeezed cauliflower, egg, cheese, oregano, salt and pepper together.
  7. Press the mixture into a circle on the lined baking sheet, pressing it out evenly with your fingers or flat bottom of a glass. My crust was about 12 inches.
  8. Bake for 15-20 minutes until brown. 
Riced Cauliflower

Riced Cauliflower

Cauliflower with liquid squeezed out

Cauliflower with liquid squeezed out

 

 

 

 

 

 

 

 

Assemble the toppings

Let your imagination run wild here although I wouldn’t use anything too runny. This is probably the time for more of a white flatbread than one with traditional red sauce.

I made two pizzas. One was vegetarian and had ricotta, pesto, shredded mozzarella, Parmesan, and shaved Brussels sprouts. The other had shredded mozzarella, carmelized onions, sliced spicy sausage, and Parmesan.

  1. Once topped, put them back in the oven.
  2. Bake another 10 to 15 minutes until the cheese is melted and toppings lightly browned.
  3. Cool for a couple of minutes before cutting into wedges.
Cauliflower Crust with Sausage and Cheese

Cauliflower Crust with Sausage and Cheese

Served with a green salad we had a dinner with three vegetables (Brussels sprouts topping), gluten free, low carbohydrate, and positively delicious.

Cauliflower Crust with Brussels Sprouts

Cauliflower Crust with Brussels Sprouts

I’m taking this to share with Angie (from the Novice Gardener) and friends at Fiesta Friday #50. There is definitely something to celebrate this week.

fiesta-friday-badge-button-i-party-1

And I think the group at Real Food Fridays will enjoy it as well.

After all, Friday is Pizza or Flatbread night, right?

January in the Kitchen – Hamburgers with Beer Candied Bacon
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January in the Kitchen – Hamburgers with Beer Candied Bacon

Hamburgers with Beer Candied Bacon

Hamburger with beer candied bacon, avocado and cheese

Hamburger with beer candied bacon, avocado and cheese

When I am feeling under the weather I crave simple food, just the basics please. I’ve been fighting a cold since the day after Christmas; but being who I am, I’ve been barreling through full speed ahead. I love the holiday season and refuse to let a cold get in my way. It’s winter right? Doesn’t everyone have a cold? It’s normal.

Last night was the end of barreling through. I needed something comforting and simple. It was time for a hamburger. Now I don’t mean any hamburger, certainly not MacDonald’s. A homemade one was what I needed. Something with grass fed chopped chuck, mixed with something lean (buffalo, elk, ground turkey?). I had a package of elk in the freezer complements of an amazing grocery store on the Northern Coast. Mixed together they would be the perfect blend of lean and juicy, complex and plain old beef. Even more interesting I had beer-candied bacon left over from New Year’s Day. Boy do I love leftovers!

Let’s start with the bacon; this is an amazing thing to have on hand. The recipe is by Laura on the blog Tide and Thyme. Here is the link to the post on her blog.

I’ve reprinted the recipe below.

Beer Candied Bacon

  • 1 lb. of thick cut high quality bacon
  • ½ cup of brown sugar
  • ¼ plus 2 tablespoons of dark beer
  1. Preheat your oven to 375 degrees F (she recommends 400 but I found that to be too hot). Ovens vary.
  2. Combine brown sugar and beer in a small bowl, whisking well to form a thin syrup. (I heated the mix for 30 seconds in the microwave since my house was chilly. It helped dissolve the sugar.)
  3. Line a rimmed baking sheet with aluminum foil. Place one or two wire cooling racks on top. Place the bacon on the rack, overlapping if necessary (it will shrink in cooking). Place in the oven and cook for 10 minutes.
  4. After 10 minutes remove from the oven and brush with the beer/sugar syrup. Turn the bacon over and brush the other side. Return to the oven for another 10 minutes.
  5. Repeat the process one or two more times until the bacon is brown and crisp.
  6. Cool on the wire rack for an hour or more until serving.
Hamburger with beer candied bacon, avocado, cheese and red onion

Hamburger with beer candied bacon, avocado, cheese and red onion

Hamburgers

  • 2 lbs. of ground beef, not too lean. (Combination of beef and dark meat turkey is also good)
  • 2 teaspoons of kosher salt, few grindings of pepper
  1. Salt and pepper the meat, mixing it carefully.
  2. With clean, wet hands form the hamburger into 6 patties, being careful to handle it very gently. Shape with a slight indentation in the middle, as they will shrink in cooking. I usually make mine slightly larger in diameter than the bun.
  3. Heat a skillet on medium high for a minute.
  4. Add as many patties to the skillet as can fit without crowding. You may need to turn on the fan to your stove so your smoke alarm doesn’t go off.
  5. Cook for 3 to 4 minutes on a side, depending on how rare you like your hamburger.
  6. If making cheeseburgers, add your cheese to the cooked side when they are flipped. That will give it time to melt a bit.
  7. Meanwhile, toast the buns till they are slightly brown and crispy on the outside.
  8. Assemble the hamburgers to your liking.

Our family favorites are cheese, avocado, sliced red onion, Dijon mustard, and mayo. What are your favorite garnishes?

Hamburger

Hamburger

I think that the party at Full Plate Thursday hosted by Miz Helen will like this one. Come and join us.

January in the Kitchen – Vegetarian Chili with Beer and Butternut Squash
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January in the Kitchen – Vegetarian Chili with Beer and Butternut Squash

Vegetarian Chili with Beer and Butternut Squash

Even non-vegetarians will love this chili! Our son, a definite carnivore, said it was his favorite of the three. The chili is better the next day once flavors meld, perfect for a party since it can be made ahead. Reheat gently before serving. party food. This recipe will feed 8 hungry hikers.

The recipe is adapted from the vegetarian-cooking app by Lukas Volger. I used Magic Mineral Broth for the vegetarian stock; you’ll need about 4 cups. If you are gluten free, consider using dry cider in place of the beer.

Start by soaking the beans the day before you intend to make the chili.

  • 1 pound of dried beans of medium size 

    Pinquitos

    Pinquito beans

  • 4 guajillo or ancho chiles, dried 

    Dried Guajillo Chili

    Dried Guajillo Chili

  • 1 large onion, roughly chopped
  • 3 medium carrots, peeled and roughly chopped
  • 8 cloves of garlic
  • 2 small fresh chilies such as Serrano, stemmed and seeded
  • ¼ cup of vegetable oil such as canola or sunflower
  • 1 tablespoon tomato paste
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon sweet paprika
  • 1 – 2 teaspoons of kosher salt
  • 2 cups of dark brown ale
  • 1 28-oz can of chopped or crushed tomatoes
  • 3 tablespoons of brown sugar
  • 4 cups of vegetable stock, such as Magic Mineral Broth
  • 4 cups of cubed winter squash, (1/2 inch cubes) 
  1. Soak the beans the night before you intend to make the chili. Start by rinsing the beans and picking them over to remove any stones. Cover them with plenty of cool water and leave overnight.
  2. Briefly toast the cumin and fennel seeds in a dry skillet until golden brown. Crush in a spice grinder or mortar and pestle.
  3. Cover the dried chilies with hot water and soak for about 10 minutes, until softened. Drain, reserving the soaking water. Stem and seed the chilies, chop them coarsely.
  4. Combine the onions and carrots in a feed processor and chop finely.
  5. Heat the oil in a large pot or Dutch oven. Add the carrot-onion mixture, cook on medium until soft, about 10 minutes, stirring occasionally.
  6. Add the soaked chilies, garlic, and fresh chilies to the bowl of the food processor. With the motor running, pour in a few tablespoons of the chili soaking water. You want to puree the contents into a smooth paste. Stop and scrape down the sides of the bowl as needed.
  7. Add the chili paste to the onions and carrots in the pot. Add the crushed cumin and fennel seeds, paprika, cocoa powder, and salt. Cook about 5 minutes until thick.
  8. Add the beer and scrape up any browned bits.
  9. Add the drained beans and stir
  10. Add the can of tomatoes and the stock.
  11. Bring to a boil, partially cover the pot, and cook for 60 minutes or until the beans are almost tender.
  12. Add the cubed squash and cook for another 30 minutes until the beans and squash are cooked. Taste a few beans to make sure they are done.
  13. Add additional stock or water as needed if the chili seems too thick. If you reheat the chili you will probably need to add more stock or water.
Vegetarian Chili

Vegetarian Chili

Serve with rice. Garnish with sour cream, chopped onion, shredded cheese, and cilantro.