I love pasta. I love it’s heartiness, it’s simplicity, the many wonderful shapes it comes in. What I don’t love is the sheer amount of calories involved in a typical serving. It’s enormous, it’s ridiculous, it’s really a shame. When I was a kid (Mom, Dad, this is not a criticism, merely a fact.), when we had pasta, there were only three kinds. Spaghetti, fettuccine and macaroni. I had no idea there were even other kinds of pasta, until I started into my cooking career. Manicotti? Tortellini?! Shells??!!! I could live my entire life without ever eating spaghetti again. I am a sworn convert to the smaller forms of pasta, such as rotini, bowties, small shells, and penne. Another thing I love about pasta, is the items usually served along side it. Namely, delicious sauces and sometimes meat in ball form.
When it comes to making pasta dishes, I don’t get the chance very often, as the other member of the adults in my family won’t allow it. So I’ve resorted, in the past few years, to making spaghetti squash. Same name, it must be similar, right? Well, in shape, yes it is quite similar. Taste, on the other hand is closer to zucchini. It does not taste much like other forms of winter squash, having a much higher moisture content and lighter flavour. Adding lots of sauce and topping it in cheese is my preferred method of disguising it’s vegetable-ness.
If you are one of those people who would rather not eat massive amounts of carbs, or are simply looking for a lighter version of a popular dish, than this is it. This recipes makes a large batch and freezes well, so you can whip it out any time you like.
“Spaghetti” and Meatballs
1 large spaghetti squash
1 large onion, diced
1 clove garlic, minced
1 Tbsp canola oil
1 lb mushrooms, sliced
1 tsp oregano
1/2 tsp each basil & thyme
1 28oz can plum tomatoes, chopped (juice reserved)
1 680 mL can tomato sauce
1/4 cup tomato paste
1. Slice squash in half lengthwise, remove seeds and roast, cut side down, in 375°F oven for 1 hour.
2. Heat oil in large, deep saucepan on medium heat. Add in garlic, onions and mushrooms. Sauté for 5-8 minutes, or until softened.
3. Add tomatoes and their juice, tomato sauce and tomato paste.
4. Add in herbs, bring to boil, and lower to a simmer for 1 hour to thicken and cook.
5. Scrape squash innards out with a fork into a 9 x 13 casserole dish. Distribute evenly across dish.
6. When sauce is thick enough, pour over spaghetti squash and stir slightly to settle the sauce down into the squash. Set aside.
7. Meanwhile, make you meatballs:
Meatballs
1 lb. meatloaf mix (beef, veal and pork)
1 egg
1/3 cup bread crumbs
1/4 cup sour cream
2 cloves garlic, minced
1 tsp each basil and oregano
1 tsp salt
1/2 tsp pepper
1. Mix all ingredients until well combined in a small bowl.
2. Form into balls about 1 1/4″ round.
3. On baking sheet, bake in 375°F oven for 15 minutes.
4. Remove from baking sheet, push slightly into top of tomato sauce/spaghetti squash mix and finish in oven for another 15-20 minutes.
5. Serve with a sprinkle of cheese.
Time for some good news people! No, it’s not my big, deep, dark secret yet (you’ll have to keep waiting for that one!)…but it is fantastic stuff! I’m an aunt! My sister gave birth Friday the 13th at 5am. A little girl, with my middle name! Oh, I’m so proud and happy and honoured! Mama and babe are having a wee bit of trouble, but hopefully nothing serious. I’m flying out to see them on Tuesday, so if things slow down a bit, I apologize. Dragging a 2 year old around on planes and living in a house with a newborn, might turn out to be more hectic than I expect. If things go smoothly, expect some fantastic recipes coming your way.
As for now, here is one fantastic recipe I would really love to share. I love burgers, as you may have guessed here, but it was not always this way. I used to be, wait for it………a vegetarian(!). It’s true. I shunned meat in all it’s forms, although I did eventually give in to seafood because of stomach issues. After a while though, the smells in the kitchens I worked in got to me. Those smells of roasting prime rib roasts, the sizzling sears of steaks on the grill, the succulent aroma of a big, fat, juicy burger. I couldn’t do it anymore, and after 4 or 5 years, I reverted to omnivorism and never turned back. I’m so glad I did! But on occasion, for health and economic reasons, we try to eat meatless. This is a great alternative burger for those who do or don’t eat meat and are looking for something satisfying and delicious.
Portobello Burgers
2 Portobello Mushrooms
1 clove garlic, minced
1/2 cup water
1 tsp Dijon mustard
1 Tbsp red wine vinegar
1/2 tsp thyme
1/2 tsp oregano
3 Tbsp olive oil
3/4 tsp Worcestershire sauce (optional: contains fish)
1 tsp canola oil
Brie cheese, sliced
red leaf lettuce
heirloom tomatoes, sliced
1/2 an avocado, sliced
red onion, thinly sliced
mayonnaise
Dijon mustard
1. Mix garlic, water, Dijon, vinegar, herbs, olive oil and Worcestershire sauce in small bowl.
2. Remove stems from mushroom caps, discard or keep to eat on the side.
3. In large, shallow dish (or large resealable plastic bag, add marinade and mushroom caps. Turn a few times to coat and allow to marinade for 30 minutes to 1 hour.
4. In oven proof sauté pan, heat 1 tsp oil over medium high heat.
5. Add mushroom caps, gill side up, searing until brown (about 3 minutes). Flip over and repeat. Flip third time, add Brie slices and finish in 350°F oven for 20 minutes.
6. Serve on warm, toasted buns slathered in Dijon and Mayo. Top with avocado, tomato, red onion and lettuce.
Delicious, filling and surprisingly meaty for a slab of fungus. These burgers will satisfy even the most empty of bellies.
I’m a purist. When I hear the words “Broccoli & Cheddar Soup”, I think of lovely little broccoli florets swimming in a sea of creamy cheese soup. I don’t need much else in there. Sure, I like a little seasoning, some roux to thicken and a dash of colour when served, but I don’t need anything else. I hate to see peppers or potatoes, kale or other such foreign things. I don’t mean to be rude, if that’s your thing than, well, that’s your thing. I just prefer to taste the headliners in this wonderfully monikered amalgamation.
Lately, in the Guilty Kitchen, there’s been a need for more simple fare. I have less time to spend in the kitchen as of late, and I certainly don’t want to be spending the whole afternoon stirring, mixing or sautéeing. What is that’s creating such an upheaval in our humble home? Well, you’ll have to stick around for a little while. Announcements are meant to be long and drawn out, right? At least that’s what reality television has taught me!
You’ll find out soon enough, as long as you stick around.
Broccoli & Cheddar Soup
3 Tbsp butter
3 Large heads of Broccoli (divided into stems and florets)
1 small onion
1 clove garlic, grated or minced
900mL low sodium chicken broth
1 cup whole milk, warm
3 heaping Tbsp all purpose flour
3 Tbsp butter
2-3 cups sharp cheddar, grated
1/2 tsp mustard powder
2 dashes tabasco
1/4 tsp paprika
salt & pepper
1. Dice onion and peeled broccoli stems very fine and add to a large soup pot.
2. Add 3 Tbsp butter to pot and sauté on medium heat until softened, about 6-8 minutes.
3. Add in garlic and sauté for another 2-3 minutes.
4. Add broth, turn up heat and allow to come to a simmer. Turn down to medium low and continue to simmer.
5. Meanwhile, in small saucepan oven medium heat, melt other 3 Tbsp of butter. Sprinkle flour over melted butter and stir to form a roux.
6. Slowly add heated milk to roux, whisking as you go. Bring to a simmer and allow to thicken. On a slow simmer, with constant stirring, you can cook this cream sauce for up to 20 minutes. Season with salt & pepper.
7. Add cream sauce to broth, whisking to combine.
8. Add grated cheese and make sure it is completely incorporated before adding broccoli florets. You can add the seasonings at this point (mustard powder, Tabasco and paprika)
9. Add in broccoli florets and allow to simmer for an additional 15-20 minutes, or until broccoli is tender. Season with salt and pepper.
10. Thicken with a 1:1 ratio of cornstarch and water if the consistency is not thick enough for you.
Unfortunately, this soup doesn’t save so well. The broccoli tends to become more strongly scented as time goes on, and not in a good way, more like a strong cabbage. Those cruciferous vegetables are notorious for just that. It is good the next day, but I wouldn’t recommend freezing it or saving it for more than 24 hours. Also, the broccoli will change colour as well, becoming a more greyish green as time goes on. It’s still fine to eat, just less visually appealing.
This is a recipe that’s been locked up in the vault for a while. I’m not sure why it was never posted, something about not perfect pictures, probably, but I’m glad it’s here now. I am a huge fan of squash season, and making soups out of these luscious gourds is one of my favourite things to do with them. There’s just something about squash that screams purée! It could be my history of making baby food for the wee one, what with all the squash and fruits I mashed up for his cute little tummy. But this soup is far from baby food. It is a much more sophisticated take on the same basic principle though. You take a squash, you roast it, you mash it up, add some flavour and voila!
I’d love to go on and on about how this soup embodies autumn in all it’s lovely, crisp weather glory, but I think I’ve done that a few times here in the past month or two. Instead I will just be clean and precise. This soup will take you less than 30 minutes to make (once the squash is roasted) so it is a fabulous meal for those nights when you have no time for cooking, but crave a home cooked, quality meal. Served with a side salad or a even just a crusty bun, this soup is savoury and satisfying with notes of sweet apples. Make it the next time you feel like cozying up to a loved one instead of slaving away over the stove all night.
Butternut Squash Soup
1 medium onion, chopped
1 stalk celery, chopped
2 small apples (like granny smith) peeled and cored, roughly cubed
1 Tbsp oil or butter
1 large butternut squash
3 cups chicken stock
1/2 cup beer (dark)
1/2 cup apple juice
1/2 tsp freshly grated nutmeg
1 tsp sage
s & p
1. Heat oven to 375°F. Cut squash in half lengthwise, scoop out seeds. Rub oil on cut side and roast cut side up for 45-60 minutes or until soft. Remove from oven and scoop out flesh.
2. In large saucepan, sauté onion, apples** and celery in butter or oil until softened. Add squash and continue to sauté for 5 minutes. Deglaze with beer and apple juice.
3. Add chicken stock and other seasonings. Simmer for 10 minutes.
4. Purée in blender in small batches. Return to pot to reheat if necessary.
5. Serve with a swirl of cream.
** Alternatively, as a friend suggested, you can roast the apples inside the squash in the oven for extra roasted flavour.
Served with a swirl of buttermilk, creme fraiche, or sour cream, this soup delivers in the taste department. Don’t be shy with the seasonings either, the flavour of the squash can stand up to a lot.
The perfect brownie can be many things to many people, but i have only one request, there must obscene amounts of chocolate. Yes, it should be chewy, and dense and have somewhat crispy edges, but the chocolate factor is non-negotiable.
Seeking out and testing the perfect brownie is not for the faint of heart. It takes a lot of chutzpah to consume more cakey, chocolate goodness then is humanly necessary. One must be brave, strong willed and have impeccable tastes. There is not much leeway in my preferences for what a brownie should be.
And so we come to this recipe. Yes, I took the basic information from “The Baked Brownie”, but I found that recipe to be lacking in serious chocolate flavour. And so I tweaked a few things here and there, and bring you my version of perfection. Enjoy!
Perfect Brownies
inspired by “The Baked Brownie”
80 g all purpose flour, sifted
1/2 tsp salt
3 Tbsp cocoa
6 oz dark chocolate (70% cocoa solids or more)
4 oz butter, cut into small pieces
1 tsp instant coffee
1/4 cup granulated sugar
3/4 cup dark brown sugar
3 eggs, well beaten
1 tsp vanilla
1. Grease sides of an 8 x 8 baking pan.
2. In mixing bowl, combine flour, salt and cocoa.
3. In double boiler (or metal bowl resting on top of a saucepan of water), melt together the chocolate, butter and coffee.
4. Add sugars and remove from heat.
5. Add in eggs and vanilla, but do not over beat.
6. Sprinkle flour over chocolate mixture, folding gentle with a spatula. Again, to not over mix.
7. Pour into baking pan, bake 30 minutes (rotating halfway) or until edges are completely cooked and center is slightly underdone.
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Hi! I'm Elizabeth. I like fitness, bad ass tattoos, food, bacon, chocolate, taking lots of silly pictures and my spawn. Check out my FAQ for all the usual Qs or send me an e-mail and tell me all about your cat and your Aunt Sally's amazing apple pie. |
