Simple Baked Spaghetti Squash

I kept seeing recipes for spaghetti squash on Pinterest, and really wanted to try it, especially after I had it as a side with a seafood entree last time David and I went out to dinner at Pappadeux's. I'm always hesitant to try a new food, knowing full well my hubby won't go near it with a 10 foot pole.

Yes...it's true. My husband eats many different things, but will not eat any kind of winter squash. No buttternut, acorn, or pumpkin squash ever crosses his lips (except for pumpkin pie). I made this Carrot Apple Ginger Soup and he didn't like it...even though it has NO squash in it! So yeah...I've given up. :-( 

Anyways...we recently have cut out a lot of carbs in our diet. Not completely, but David and I definitely don't reach for chips, crackers, or bread anymore. I try to serve more veggies or fruit instead. I haven't really pushed the kids in this direction, If I tried to take every bit of carbs out of their diet, I would have 5 very unhappy kids. And while I'd be perfectly happy having mashed cauliflower instead of mashed potatoes, and quinoa instead of pasta...my whole family would be up in arms...and this momma ain't got time for that! Right? 

My sweet Rebecca and I are the only ones who will eat spaghetti squash...and I guess I will keep trying to get the rest of the kids to try in. Meanwhile, that just means more for the two of us. ;-) 

Simple Baked Spaghetti Squash

1 spaghetti squash, wiped clean if necessary

2-4 tablespoons butter (I like 4 :-) ) 

2-4 cloves minced garlic 

1/3 cup grated parmesan cheese

1-2 teaspoons fresh herbs (I used thyme, but you can use basil or another herb of choice)

salt and black pepper to taste

Preheat oven to 375 degrees.

You can bake the squash 2 different ways. A) Cut the squash in half. Season with the salt and pepper. Bake at 350 for about 45 minutes to 1 hour or until tender. A knife inserted in the flesh should go in easily without any resistance. B). Leave the squash whole (my preferred method). Use a small, sharp knife and stab (yep...stab) the squash at least 6 times, You need to do this or you will have a squash explosion in the oven...and let's not even imagine what a mess that would be. Bake the squash at 375 for one hour. If you push on the rind and it doesn't give at all, let it bake an additional 15 minutes. 

Remove from the oven and let cool for about 15 to 30 minutes. If you're short on time, just go ahead and cut it in half with a big knife. Just be careful...it's going to be very hot and steamy! 

Once you cut it open, scrap out the seeds and any pulp that clings to the seeds. 

Now comes the fun part! Take a fork and scrap out the flesh. It will fall apart into strings, that look amazingly like spaghetti. See? 

Keep going until you have both sides scraped out. Now, you could serve this as is, with a little salt and pepper. But I like to add some more flavor. 

Heat a large, nonstick skillet over medium high heat. Melt the butter, then add the spaghetti squash. Stir it around a few times to evenly coat with the butter. We're not cooking it any more, just adding some seasonings. Now toss in the thyme (or herb of choice), garlic, and parmesan cheese. Season to taste with salt and pepper.

Serve immediately, with a fish fillet, pork chops, hanger steak...anything! It's the perfect substitute for pasta. After I made this the first time, I made a bolognesesauce and baked another spaghetti squash to go with it. It was delicious...at least, Rebecca and I fought over the leftovers. I did make regular pasta for everyone else. :-) 

We got our first hint of fall last week here in southwest TX by way of a "cool" front, meaning we had 2 days of highs in the upper 80's and lows in the upper 60's, plus lower humidity. I'm sure any Yankee reading this is laughing their heads off. But fall means winter vegetables are on their way, and you should be able to find spaghetti squash easily in your grocery store. Buy one, bake it, and serve it up...you won't regret it. 

God bless your table tonight! 

Finally, A New Recipe and an Answered Prayer

Hello!  I'm so sorry it's been forever since I posted.  My hard drive on my laptop crashed just after Christmas.  So we found an old drive and limped along for a little bit.  My hubby was so busy at work he just didn't have time to get it up to 100%.  Then that old drive crashed...WTH?!  Luckily the original drive was still under the 1 year warranty.  I know, I know, it didn't even last a year...what is UP with that anyway DELL!? 

So...we sent the corrupt drive off, and finally got the new one last week.  My techie spouse worked for hours to get my laptop set up again, so now I can finally blog again.  I could have gone upstairs and used the kids' computer, but loading pics from their old CPU is not fun...that's all I'm going to say. 

And...David was laid off for the second time the first week of June.  Good news...he as a contract job for 4 days/week. Please pray it will become a permanent position! It will take a year recoup financially, especially since our first round of unemployment in 2013 lasted 6 months. Thank you! 

Now, on to a NEW RECIPE! I'm sorry it's been SO LONG. I also started working 2 days a week last year and well...between that, homeschooling, and five kids...I honestly needed to sleep more than I needed to blog, although I missed cooking and posting recipes dearly. 

Over the summer, we harvested some beautiful beets from the garden.  I've had beet greens in salads plenty of times, but I confess, (gasp!) I've never cooked beets before.  Of course, I didn't dream of wasting them, so I polled my Facebook friends to get ideas.  I made a yummy Roasted Beet Salad...

and borscht!  I had borscht when I was younger, but didn't like it.  Thank goodness taste buds do grow up.  I made a big batch, and didn't regret it one bit.  I used fresh dill from the garden too...amazing!  There's a few more beets ready to pull from the vegetable bed...I can't wait to make another batch.  Best of all, borscht is meant to be served cold...perfect for a refreshing, healthy, summer lunch.

Borscht

 (adapted from Weight Watchers)

4 cups chicken broth

3 cups water

5-6 fresh beets, scrubbed clean and finely diced/shredded

1 bunch scallions, thinly sliced

1 teaspoon brown sugar

1 cups finely shredded red cabbage

3 tablespoons fresh dill, chopped (plus more for garnish)

2 teaspoons lemon zest

2 teaspoons fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup sour cream

In a large stockpot, bring the chicken stock, water, beets, scallions, and brown sugar to a boil. Reduce heat and simmer (covered) for 15 minutes. Add the cabbage and dill. Continue to cook (covered) until the beets and cabbage are completely soft. 

Remove from the heat. Stir in the lemon zest, lemon juice, salt, and pepper. Leave the soup chunky or pureed in a blender (or use an immersion blender). My borscht was a little chunky but that was fine with me. Pour the soup into a nonreactive container (glass or plastic) and chill for 2-4 hours. 

Serve in pretty bowls with a dollop of sour cream and a sprig of fresh dill. Isn't it pretty? I hope you can make this and enjoy it where ever you are. It's still hotter than heck here in Houston, so a cold soup really cools us down on a scorching hot day! 

God bless your table tonight! 

Greek Shrimp and Couscous

I cannot take credit for this dish.  I got my new issue of Food Network Magazine earlier this week, and flipped through it leisurely while sipping a glass of wine that night. 

Not really...I read it quickly while the girls were folding laundry and Theresa was napping.  Yeah...that sounds more realistic, doesn't it? ;-)

But I came across this recipe, and thought it would be perfect for Fridays during Lent.  So...all my fellow Catholic foodies...take note.  This ones's a keeper!

I only took pics of the finished dish.  I wish I had more...but I honestly just can't manage these days.  Theresa just turned 2, and the child wants to be held all the time!  I think I will just super-glue her to my hip!  

Here's the link to the recipe:  

Greek Shrimp and Couscous

And here's the finished dish.  Looks delicious, doesn't it?  

Happy Lent everyone, and God bless your table tonight!  

Kale Chips

David has been busy this weekend, tearing out the old, winter plants from the garden, tilling the soil, and planting new vegetables for the spring.  I told not to touch the 3 huge kale plants until yesterday, because I wanted to make some kale chips.  

I'd made one batch of kale chips a few weeks ago, but I didn't take any pictures...it was late when I finished, and my lighting would have been terrible.  This time, I had plenty of good light, and lots of time to take good pictures so you all could see for yourself.  

Kale chips have been growing in popularity lately.  They're easy to make, healthy, and kids love them.  Not all my kids like them, but Rebecca and Theresa can't get enough of them!  David ate up the whole first batch I made in less than 2 days.  So I made sure to make 5 batches this time! 

Kale Chips

1-2 large bunches of kale

1-2 tablespoons olive oil

Kosher salt to taste

Brown sugar (about 1/4 cup total)

Preheat the oven to 300 degrees. 

Wash and dry the kale leaves.  It's very important to dry the leaves thoroughly.  Otherwise, the kale will steam in the oven instead of crisping up into chips.  

Can you believe this kale that came out of our backyard?  It covered half of the kitchen island!

Pull the green leafy sides away from the rib in the middle of each leaf.  It will take a bit of time, but I've found the tough, middle rib doesn't bake up well in the oven, so it's best to remove it. 

Now tear the leafy parts into bite-sized pieces.  Continue until you have a bowlful.  

In the bowl, toss the kale with 1-2 tablespoons of olive oil.  Be careful not to use too much.  Start with a tablespoon of oil, and add a bit more if necessary.  The leaves should be lightly coated with oil and not saturated.  

Spread the kale pieces out on 2 baking sheets lined with aluminum foil.  They shouldn't be overlapping by much...try to keep them in a single layer.  This will ensure each piece bakes up properly.  (Don't be like me.  The first time, I didn't use foil, and even though I spraying the baking sheets with cooking spray, some of the chips stuck, and they couldn't be salvaged.  Trust me, use some foil, parchment, or silpat sheets!)

Sprinkle each piece with a bit of salt and brown sugar.  You will love the salty-sweet taste in the end!

Bake the kale at 300 degrees for 20-25 minutes or until the chips are dry and crispy.  It might take a bit less time in your oven (mind were done in 18 minutes), so watch the first batch carefully.  

Let cool on the baking sheet for 5 minutes, then transfer to an airtight container.  The chips will keep for about a week...but I seriously doubt they will last that long!  

I was lucky to have so much kale to use up from the garden.  You may not find much for kale at the grocery store now, since it's a cold weather vegetable.  Nevertheless, I hope you get a chance to make these chips before it gets hot and summery!  

Happy snacking, and God bless your table tonight! 

Carrot Apple Ginger Soup

Like most people, I am trying to lose weight this year.  I put on a couple over the holidays (who doesn't right?), and I still want to shed 10-12 pounds from my last pregnancy.  I lost 10 pounds last fall, but fell off the wagon a little after my husband started to work late in the evenings and I wasn't able to get out and exercise.  

So now, I'm back on track.  I'm walking 1.5 miles 3 times a week (hoping to increase that gradually), and lifting weights to get rid of those "bat wings" under my arms.  I really want to lose these last few pounds...not because I have to, but because I know I should, and in the long run, I'll be healthier for it.   

So, I'm trying to make healthy meals for a while.  I'm actually doing double duty.  My hubby is trying to lose weight too.  His father had a major heart attack last month, and I think it was a bit of a wake-up call for him.  So I'm cooking 2 meals every few days...one for us to eat at home, and one for David to take to work for lunch.  He really likes hot meals (no cold sandwiches!), and I'm hoping I can send him with tasty leftovers as much as possible. 

The funny thing is, David doesn't like this soup.  He hates anything that tastes even remotely like winter squash, and he said this soup tastes like squash to him.  I think it tastes likes carrots.  (I made pork roast and turkey sausage for him instead).  But you'll have to be the judge.  It's easy to make, only takes a few ingredients, and you can have 2 bowls of it without feeling one bit guilty!  

Carrot Apple Ginger Soup

3 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 tablespoons fresh ginger, minced
2 small (or 1 medium) apple, chopped
5 cups carrots, peeled and chopped
4 cups vegetable or chicken broth
1/4 teaspoon freshly grated nutmeg
salt and black pepper to taste


In a large stock pot, heat the olive oil over medium heat.  Saute the onions and carrots for about 5 minutes.  

 Add the garlic and ginger and let it go for another 5 minutes.  

Now toss in the apples and cook for another 5 minutes.  Season to taste with salt and pepper.  

Pour in the vegetable/chicken broth and bring to a boil.  Once it's boiling, turn the heat down to a simmer, and let the soup gently bubble for 25-30 minutes or until the carrots are tender.  

Puree the soup in batches in a blender or use an immersion blender to blend the soup right in the pot.  Still don't have one?  I told you to ask for one for Christmas! ;-)  (The soup will be smoother if you use a blender, and a bit chunkier if you use the immersion blender).

Taste and adjust the seasonings.  Add a pinch or two of nutmeg (freshly ground is divine, but ground nutmeg is just fine!).  I also added about 1/4 cup of cream (it was in the fridge and needed to be used up.  By all means you can leave it out).  
Serve garnished with a sprig of parsley.  This freezes beautifully for 3 months.  Thaw overnight in the fridge before reheating.  

I've been eating this soup every day for almost a week now, and haven't gotten tired of it yet.  Theresa has had some as well...and she loves it!  Every time I heat up a bowl, she crawls into the kitchen and won't stop fussing until I give her some.  Silly baby girl. :-)

I hope this is a recipe you can use to kick-start your weight loss goals for the new year. 

God bless your table tonight!

Vietnamese Summer Rolls

It is hotter than blazes here.  So hot, that I am cooking in spurts.  I'll go a whole week without really having cooked anything worthwhile, and then I'll go crazy for a couple of days, making enchiladas, chicken spaghetti, and these summer rolls.  No, these are not rainy day makings either...we're way behind the rainfall we normally get in a year.  It's finally cooled down a little bit, but I made these a while back when it was just so hot, turning on the stove or oven was the last thing I wanted to do. 

In between praying for rain and cooking spurts, I've been trying to make things for David to take to work.  He started a new job a few weeks ago.  The headquarters for the company is way out in the middle of nowhere, about a 45 minute commute.  The good news is it's a nice, pretty drive down country roads.  The bad news is there are no restaurants of any kind for miles around.  It's not such a bad thing...I'm secretly happy I get to cook for him more often instead of him eating out nearly every day like he was previously.

I made these summer rolls years ago, and it was fun, but really too fussy for my level of patience at the time.  Fast forward about 8 years, 5 kids later, and throw in a fabulous garden...well, it's still fussy, but the kids can occupy themselves, someone is always around to hold the baby, and the herbs I need are conveniently right outside the back door.  Not so bad, right?  Plus, I don't have to heat up the house, and the 2 ingredients that do require the stovetop take mere minutes to cook.

I found everything I needed at my local grocery store.  Hopefully you can as well, and have something cool and refreshing to eat on a hot summer day. 

Vietnamese Summer Rolls

8 rice paper wrappers (look for them in the Asian section of your grocery store)

12 medium shrimp (unpeeled)

4 ounces rice vermicelli noodles (make sure you get rice, not wheat vermicelli)

1 cucumber, peeled, seeded, and julienned

3 scallions, julienned

1 carrot, peeled and julienned

1 teaspoon salt

Handful of fresh mint leaves

8 large (or 16 small/medium) fresh basil leaves

Handful of fresh cilantro

8 lettuce leaves (green leaf, Boston, or romaine works fine)

Poach the shrimp briefly in a pot of simmering water for 2-3 minutes...don't overcook them.  As soon as they are pink and opaque, drain and run under cool water.  Cut in half lengthwise, and set aside.

Cook the rice noodles according to the package directions.  It should only take 3-4 minutes.  Drain and set aside to cool.

Toss the cucumber and scallions with the salt to help them soften slightly, but still retain some crispness.  Set aside for a few minutes. 

Have all the herbs washed, spun dry in a salad spinner (or patted dry with paper towels) and ready to go.  I was lucky to have some nice mint and basil from the garden.  Alas, my cilantro had already gone to seed. 

Leave the lettuce leaves whole if they are smaller, larger ones can be simply torn in half.  They should also be washed and dried.  

Soak a rice paper wrapper in water for about 20 seconds.  Lay out on a work surface covered with a clean kitchen towel.  The towel will absorb any excess water. 

Lay 3 shrimp halves across the middle of the wrapper.  Top with the noodles, cumcumber and onion mixture, carrots, cilantro, mint, and basil.  Place on lettuce leaf over everything.

Fold the bottom half of the wrapper carefully over the filling.  Don't worry...it feels delicate, but it's quite strong.  Fold in the sides, and then roll into a tight bundle. 

You can cut them in half on the diagonal to serve 'em if you want to be fancy. :-).  David doesn't go for looks when he's eating, he just opens his mouth, lol.  Serve with some peanut sauce on the side (you can find that in the Asian section of the store too). 

I doubled this recipe and made about 18 rolls (it just depends how much filling you put in).  They are best the day you make them, but will keep for one day in the fridge, in a lightly covered container, with a paper towel at the bottom to absorb any excess moisture and additional paper towels in between the layers. 

I'm not going to lie.  It took me a good part of the day to make these.  I prepped the vegetables, herbs, and shrimp in the morning, and cooked the noodles and assembled the rolls in the afternoon.  They may take some work, but it's worth it, trust me.  They are WAY better than anything store-bought.  You know you've always wanted to make these, right?  Don't be scared...you can do it!  Just remember I have to manhandle 4 kids and nurse a baby too. ;-)  It probably won't take as long for you. 

Stay cool everyone, and I hope you make these summer rolls while you're trying to beat the heat! 

 God bless your table tonight!