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"UFO"……..Unidentified Food Object…..

Posted by on February 1, 2010
This mystery vegetable is a cousin of the carrot and has a stronger taste.    It is pale in color and has significantly more vitamins and minerals than the carrot.  It also offers a significant amount of dietary fiber.    If you guessed Parsnip, you’re correct.    I believe this vegetable is best oven roasted.  The natural sugars caramelize to make for a tender, sweet, excellent side dish to most any roasted meat or chicken.    It is also very good cut into chunks and adds heartiness to soups.  It’s a good alternative to potatoes.   Simply peel, cut into even slices as shown, toss with a drizzle of olive oil and season with salt and pepper.  Roast in a preheated 375′ oven for 10 minutes, give a turn, and roast another 5-8 minutes.  Simple, delicious, and nutrutious.  Enjoy!
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Simplest Tomato Garlic Spaghetti

Posted by on January 28, 2010

This is a wonderful side dish to serve with parmesan encrusted chicken, oven fried chicken, or oven roasted whole chicken.  This versitle pasta dish can be served on its own, as a meatless entree.  Serve with a delicious salad and you’re set.   You can also add just about any other ingredients you like, spincah, arugula, shredded roasted chicken, the possiblites are endless!   It is super simple,  as easy as any processed pasta or rice dish.  This recipe goes together in 10-15 minutes.   If you use the Barilla whole grain spaghetti you get 6 ounces of fiber per serving, it’s a very easy way to sneak fiber into the pickiest eater’s diet!

1 pound whole wheat spaghetti (I like barilla whole grain)
3 tablespoons olive oil
4 large cloves garlic, finely chopped
1 teaspoon dried oregano
¼ cup tomato paste
2 cups pasta water
½ teaspoon salt
¼ cup Parmesan cheese
1) Undercook pasta by 2 minutes according to package instructions. (if cook time is 6 minutes cook for 4) Reserve 2 cups of cooking liquid before draining.
2) While pasta is in colander draining, put pasta pot back on the stove over medium heat and add olive oil, garlic, and oregano. Cook 1 minute and add tomato paste, stir well to incorporate paste into oil and garlic mixture. Add water and salt, simmer for 3 minutes.
3) Add undercooked pasta to tomato/garlic mixture over medium heat, cook for about 2 minutes. Add parmesan cheese. Serve with additional cheese if desired. Makes about 8 one cup servings.

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“UFOs”…..unidentified “food” objects….

Posted by on January 16, 2010

There are two categories of squash, summer and winter.  Summer squashes are available year round and the outer skins are edible.  Winter squashes have the name because of late summer and early fall harvesting.  They will last for most of the winter and their tough skins are not edible.

The pictured “UFO” is spaghetti squash.  It is shaped like a small oblong watermelon and the average weight is between 2 and 5 lbs.  You will want to pick the most yellow you can find, it will be the most ripe and ready to eat.

I love using this unusual vegetable.  It is a nice alternative to wheat pastas.   It has a very mild taste so I like to use lots of onions and garlic for flavor.  I love the addition of sun dried tomatoes, they add a nice layer of flavor and color as well.   Serve this recipe as a delicious side to most any roasted meat or enjoy for lunch the next day.

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Spaghetti Squash with Sun Dried Tomatoes & Garlic

Posted by on January 16, 2010

1 medium size spaghetti squash, halved and seeded
1 cup water
2 tablespoons olive oil
1 medium onion, diced
3 tablespoons chopped parsley
3 large cloves garlic, peeled and minced
¼ cup chopped sun dried tomatoes
¼ teaspoon red pepper flakes (optional)
½ teaspoon salt

1)  Preheat oven to 350’.
2)  Carefully cut squash in half lengthwise.  Using a large spoon, scoop out seeds & discard.  Place halved squash cut side down on a foil lined cookie sheet with sides.  Place in oven and pour water into pan.
3)  Bake for 45 minutes, the squash should be soft to the touch.  Remove from oven and place on a cooling rack.  Carefully flip squash over and allow to cool enough to handle.  Using a fork, remove spaghetti like flesh from outer shell and place into a medium size bowl, set aside.
4) Heat a medium size non stick pan or cast iron skillet over medium heat. Add olive oil to pan, add onions; cook until translucent. Add garlic and sun dried tomatoes; sauté one minute. Add cooked squash; heat through. Add parsley and mix well. Season with salt & pepper. Taste, adjust seasoning if necessary.

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Easy Oven Fried Chicken & Potato Wedges

Posted by on October 16, 2009

This is a fantastic dinner to prep in 15 minutes and put in the oven. The chicken and potatoes get golden brown and crispy. It’s one of my family’s favorites!

EASY OVEN FRIED CHICKEN:

1 whole cut up chicken, or 2-3 lbs of chicken pieces of your choice
Kosher salt & pepper
Dried thyme
1 cup all purpose flour
Olive oil

Preheat oven to 375’. Line a cookie sheet (with sides) with Reynolds non stick foil. Rinse chicken and drain well. Season each piece generously with salt, pepper, & thyme. Put flour into a medium size bowl. Dredge each piece of chicken in flour and shake to remove excess flour. Place on foil lined sheet. Drizzle each piece of chicken with olive oil. Bake for one hour.

CRISPY OVEN FRIED POTATOES:

2 lbs. red potatoes, cut into bite size pieces, or russet potatoes cut into wedges
1/2 t. granulated garlic
½ t. salt
¼ t. pepper
½ t. dried thyme
1 t. dried crushed rosemary
2 T. olive oil
3 T. flour
Olive oil for additional drizzling

Preheat oven to 375’. Line a cookie sheet with Reynolds non stick foil. Wash potatoes to remove any surface dirt. Cut into bite size pieces or wedges and place in a large mixing bowl. Sprinkle garlic, salt, pepper, thyme, & rosemary over potatoes. Mix well. Drizzle olive oil over potatoes & mix well. Sprinkle flour over potatoes & mix well to coat. Spread over foil lined sheet, drizzle with a little additional olive oil. Bake for 45 minutes, turning half way through baking. For a little extra flavor, after potatoes are done toss with 1-2 tablespoons of grated parmesan cheese.

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