Spaghetti Squash with Sausage

Oh yes.  This so happened.  After more than a year of marriage, my wedding dress is finally ready to be shipped off for a cleaning.  Who knew I'd feel such weight lifted off my shoulders? 

And then there was spaghetti squash.  How have I not told you about spaghetti squash?  It makes an appearance around here often as a simple meal for busy weeks.  Normally, we just bake it then add pasta sauce, but tonight we dressed  it up with sausage and cheese - so tasty without being over the top.  Todd thinks this dish would be better cooked with beer - maybe add some beer at the end then let it simmer...?  

Thought for the Evening:

The secret of health for both mind and body is not to mourn for the past, worry about the future, or anticipate troubles but to live in the present moment wisely and earnestly. -- Buddha

Spaghetti Squash with Sausage

From White on Rice Couple, serves 3-4

1 Spaghetti Squash (@3lbs or 1365g)
2 T (30ml) Olive Oil (divided in two parts)
5 or 6 medium Shallots, thickly sliced
3 cloves Garlic, crushed or finely minced
3/4 lb (340g) uncooked Sausage (any kind you prefer)
1 c (60g) coarsely grated Parmigiana Reggiano
1 T finely chopped Oregano, or other complimentary herb to the sausage
Sea Salt and fresh Cracked Pepper to taste

Preheat Oven to 375°F.

1. Slice spaghetti squash in half lengthwise. (Use the tip of the knife to first pierce and get the cut started. Once you get the first cut started the rest of the squash should slice easily.) Scoop out the seeds and strands, then place cut side down on the prepared sheet pan.

2. Bake for 45 minutes, or until the squash flesh separates easily into strands with a fork. Finish loosening and removing the “spaghetti” from the shells and set aside.

3. Onto a large sheet of butcher paper or similar, pinch and pull small balls of sausage out of the casing, laying them so they stay slightly separate. Continue for all of the sausage.

4. Heat a large saute pan over medium heat. Heat second 1 T of olive oil in pan, then add shallots and garlic. Cook until soft, stirring every 30 seconds, then add sausage. Cook untouched until bottom side of sausage starts to brown, then stir. Continue cooking and stirring occasionally until the sausage is cooked through (@2-3 minutes depending on heat and size of sausage).

5. Add spaghetti squash strands to the sausage and continue cooking until heated (usually less than a minute.)

6. Remove from heat. Toss in Parmigiana Reggiano and oregano. Season with sea salt and fresh cracked pepper (remember the cheese will have a bit of “saltiness” to it already.) Serve immediately.

Spinach Pesto with Cremini Mushrooms

Our first Food for Todd creation turned out pretty well! I used cashews here, but next time I think I'll experiment with pistachios. 

Finals time is closing in for law students - only 2 weeks now! I'm striving for a productive evening over here, and if you're studying, too, here's some inspiration:

“Forget about likes and dislikes. They are of no consequence. Just do what must be done. This may not be happiness but it is greatness.” - George Bernard Shaw 

Spinach Pesto with Cremini Mushrooms

By Food for Todd

Find

- 1 bunch spinach, stems removed

- About 3/4 cup roasted cashews (or walnuts or pistachios)

- 4-5 (or 6?) cloves garlic

- 1/4 cup extra virgin olive oil

- 2 boxes cremini (button) mushrooms, roughly chopped

- 1 bag farfalle pasta

- 1/4 cup Parmesan cheese 

- salt and pepper to taste

- lemon juice

Do

In food processor, add spinach, cashews/walnuts/pistacios, garlic and process until smooth. Then, slowly add the 1/4 EVOO.

Cook your pasta. BAM!

While pasta is cooking, cook mushrooms in a large skillet over medium-high heat for about 10 minutes.

Drain pasta then add to mushrooms and toss. Add pesto on top. Add your cheese on top of that and mix. Add lemon juice and salt and pepper to taste.

Shake that thing!

This lindy-hop clip is really something special.  Take a look!

Okra Gumbo with Chickpeas and Kidney Beans

Okra Gumbo!  


Isn't okra the happiest looking vegetable?

I found this gumbo on Post Punk Kitchen, a vegan cooking and baking and blog.  Admittedly, it's good (mild, creamy, loaded with vegetables), but I think it'd taste better with some spicy pork sausage - would you try it and let me know? :)

Okra Gumbo with Chickpeas and Kidney Beans

Post Punk Kitchen

3 tablespoons olive oil
1/4 cup flour
1 medium sized onion, diced large
About 3 cloves garlic, minced
1 large red bell pepper, diced large
1-28 ounce can of diced tomatoes
1 teaspoon salt
Fresh black pepper
2 bay leaves
2 teaspoons smoked paprika
4 teaspoons thyme
2 1/2 to 3 cups vegetable broth at room temperature
2 cups okra (about 10 oz) sliced 1/4 inch thick or so
1 1/2 cups cooked kidney beans (a 15 oz can, rinsed and drained)
1 1/2 cup cooked garbanzo beans (a 15 oz can, rinsed and drained)
1 tablespoon fresh lemon juice

First we’re going to make a roux, but it has a little less fat than a traditional roux, which means it doesn’t get as goopy. If you’d like a more traditional roux, just add 3 more tablespoons of vegetable oil. Okay, so, let’s proceed.

Preheat a large, heavy bottom pot over medium-low heat. The wider the pot the better, so that you have lots of surface area to make your roux.

Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.

Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 seconds or so.

Add the peppers and tomatoes and cook down for about 10 more minutes. If using cherry tomatoes, place a cover on the pot to get them to cook faster and release moisture. As the tomatoes break down, the mixture should become thick and pasty.

Season with fresh black pepper, add bay leaves, smoked paprika and thyme and mix well.

Stream in the 2 1/2 cups vegetable broth, stirring constantly to prevent clumping. Add the okra and beans, then turn the heat up and cover to bring to a boil. Stir occasionally.

Once boiling, reduce the heat to a simmer and let cook uncovered for 30 to 45 minutes, stirring occasionally, until the stew is nicely thickened and the okra is tender. If it’s too thick, thin with up to 1/2 cup vegetable broth. If it’s not as thick as you like, just cook it a bit longer.

Add the lemon juice, and adjust salt and pepper to your liking. Let it sit for 10 minutes. Remove bay leaves and thyme stems (if you can see them) then serve in a big, wide bowl.

White Bean Stew with Spicy Pork Sausage

Popping in with a quick and hearty recipe in anticipation of fall weather!  I adapted this recipe from Simply Recipes - omitting the bacon, adding more sausage, using canned cannellini beans instead of dried lentils to trim the cooking time, and seasoning with red pepper.

I think it's gonna be a homework night over here. xoxoxoxo

Can't wait for Albuquerque Lindy Exchange this weekend!!

White Bean Stew with Spicy Pork Sausage

Adapted from Simply Recipes

INGREDIENTS

1 large yellow onion, chopped 

2-3 large carrots, diced

2-3 large ribs celery, diced

1 teaspoon ground cumin

2 cloves garlic, minced

2 can cannellini beans, drained

1.5 cups chicken stock

1/2 teaspoon dry thyme

1 bay leaf

3 spicy pork sausage sliced

1 teaspoon sherry vinegar (can sub cider vinegar)

1/4 cup chopped fresh parsley, with a little extra for garnish

crushed red pepper (optional)

DIRECTIONS

Heat a large, thick-bottomed pot (6 to 8 quart) on medium  high heat. Add the carrots, onions, celery, and cumin. Stirring frequently, scraping up the browned bits at the bottom of the pan, cook until softened, about 5-7 minutes. Add the garlic and cook a minute more, until fragrant.

While vegetables are softening, cook Italian sausage in a skillet.

Add the beans, stock, water, thyme, bay leaf. At this point add a teaspoon of salt and some pepper. You will season more to taste later. Bring to a boil and reduce the heat to a simmer. Cook partially covered for about 15-20 minutes, adding in the Italian sausage at about the 10-minute mark.

.

Add sherry vinegar and parsley to stew. Add salt and freshly ground black pepper to taste (I also added crushed red pepper to the top of mine and really liked that).

Erica's Baby Shower Menu

Congratulations, Erica!  I think all the ladies had a lovely time at the shower today, and Erica and Adam have some seriously awesome baby stuff!

Special thanks to the lovely Kate and Kadie for helping pull everything together at the last minute, And of course, my amazing husband Todd, who has been a major trooper, even waking up with me at 5:15 a.m. this morning after running 520 Swing yesterday night. 

Here are the details of what I made for the shower.  Enjoy!

Mary Quite Contrary Garden Salad
Pink of Perfection
10 ounces mixed greens
3 ounces blue cheese (my heart flips for for the cow’s milk Bleu d’Auvergne)
1 sweet and tart apple (like honeycrisp), chopped
¼ cup extra virgin olive oil
2 tablespoons cider vinegar
1 tablespoon pure maple syrup
1 tablespoon Dijon mustard
Whisk together extra-virgin olive oil, cider vinegar, pure maple syrup, and mustard. Season dressing with coarse salt and ground pepper. In a large bowl, combine greens with apple. Drizzle dressing over and toss gently until leaves are thoroughly coated. Sprinkle with blue cheese and serve.

Miss Muffet's Lemon Curd
Honey and Jam
Makes 1 cup (240 g)
1/2 cup (125 ml) freshly-squeezed lemon juice

1/3 cup (65 g) sugar (or 1/2 cup, 100 g, if using regular lemons)

2 large egg yolks

2 large eggs
pinch of salt

6 tablespoons (85 g) unsalted butter, cubed

1. Place a mesh strainer over a bowl, and set aside.
2. In a medium saucepan, whisk together the lemon juice, sugar, egg yolks, eggs, and salt.
3. Add the butter cubes and set the pan over low heat, whisking constantly until the butter is melted.
4. Increase the heat and cook over moderate heat, whisking constantly, until the mixture thickens and just begins to become jelly-like. It’s done when you lift the whisk and the mixture holds its shape when it falls back into the saucepan from the whisk.
5. Immediately press the curd through the strainer. Once strained, store the lemon curd in the refrigerator. It will keep for up to one week.


Cream Scones
Honey and Jam
2 cups (10 ounces) unbleached all-purpose flour, preferably a low-protein brand such as Gold Medal or Pillsbury

1 tablespoon baking powder

3 tablespoons sugar

1/2 teaspoon salt

5 tablespoons chilled, unsalted butter, cut into 1/4-inch cubes

1 cup heavy cream

1. Adjust oven rack to middle position and heat oven to 425°F.
2. Place flour, baking powder, sugar and salt in large bowl or work bowl of food processor fitted with steel blade. Whisk together or pulse six times.
3. If making by hand, use two knives, a pastry blender or your fingertips and quickly cut in butter until mixture resembles coarse meal, with a few slightly larger butter lumps. If using food processor, remove cover and distribute butter evenly over dry ingredients. Cover and pulse 12 times, each pulse lasting 1 second. (it definietly took me more than 12 pulses to get the rid sized butter bits!) Transfer dough to large bowl.
4. Stir in heavy cream with a rubber spatula or fork until dough begins to form, about 30 seconds.
5. Transfer dough and all dry, floury bits to countertop and knead dough by hand just until it comes together into a rough, sticky ball, 5 to 10 seconds. Form scones by pressing the dough into an 8-inch cake pan, then turning the dough out onto a lightly floured work surface, cutting the dough into 8 wedges with either a knife or bench scraper.
6. Place rounds or wedges on ungreased baking sheet and bake until scone tops are light brown, 12 to 15 minutes. Cool on wire rack for at least 10 minutes. Serve warm or at room temperature.


Butternut Squash and Caramelized Onion Galette
Smitten Kitchen
Click Here for Recipe!
Note: you can also use a bag of frozen butternut squash for this recipe, which will save you loads of time!

Baby Shower Baking

Some of the prep work for the baby shower tomorrow ... 

More food photos to come after the shower!