Spaghetti Squash Lasagna

Pre-Heat oven 425 Degrees

Ingredients
16oz Low/Reduced Fat Ricotta
16oz Low/Reduced Fat Mozzarella
2 eggs (beaten)
1lb Sausage *sub with turkey sausage if cutting calories*
1lb Ground Beef *sub with ground turkey*
1 large spaghetti squash
1 jar marinara sauce (I used Newman's Own)
salt and pepper

Prep

• Cut squash length wise using a very sharp knife
• Remove seeds
• Place flesh side down in glass dish and fill with enough water to cover 1/4 of the squash
• Seal with plastic wrap (I like press and seal by Glad)
• Microwave until squash is tender (approx 8-15 min depending on size)
• While squash cooks, cook your ground beef and sausage. When cooked, completely drain all fat from meats. 
• Using a fork, remove the flesh of the squash from the skin. Use the tines of the fork and drag length wise in one direction. This is how you will get the "spaghetti" type flesh off the skin. It should come off easily. Cook longer if it isn't coming apart.
• Place squash flesh in colander or strainer and over a bowl to drain as much liquid from the squash as possible. You don't want watery lasagna!
• While your squash drains, grate mozzarella cheese
• Combine cheeses, beaten eggs and salt and pepper (about a tsp of each). If you like a little extra kick, toss in some red pepper flakes. Mix together until you have a paste type mixture. 
• In 9x11 casserole dish, layer squash>meat>cheese>marinara. I "spread" the cheese with the back of my spoon. It spreads more easily after the marinara is poured over it. You want to finish with a marinara/cheese layer. 
• Bake dish in pre-heated to 425 oven for 25-35 minutes (until marinara and cheese is bubbling).
• Remove from oven and let rest for 5-10 minutes. Serve hot/warm.

Gluten Free Mushroom and Beef Cream Sauce (for Pasta/Rice)

So, growing up my mom used to toss a can of cream of mushroom soup (Campbell's), 1c. milk and 1lb of ground beef in the pan with some pasta and call it "Beef Stroganoff". Technically, I don't think this meets the definition and while it was great on our very low budget, it is not healthy nor is it gluten free.

However, I have been craving it, so I did a little experimental cooking today. Here's what I used:

1 lb Stew Cut beef
2-3 c. chopped (large) mushrooms*
1 lg finely diced scallion
3 cloves minced garlic
1 bullion cube (veggie)
1 c. water
4 oz heavy cream**
2 tbsp butter
1 tbsp corn starch

In a crock pot I tossed my bullion cube, scallion, garlic, salt and pepper, chopped mushrooms and beef. I let this cook 4-5 hours until beef was very tender (my beef was frozen).

Removed the beef chunks and placed mushroom and broth mixture in heavy bottomed sauce pan. Set aside 1/4. of broth to which I added the cornstarch and whisked until incorporated. Then I added the heavy cream.

To the sauce pan I added butter followed by cream/cornstarch mixture. I brought this to a low simmer while I chopped the stew meat into smaller chunks (similar to mushroom size). Return the beef to the sauce and simmer for 5-10 minutes. You'll want to let it cool so it will thicken before serving.

I served the sauce with shell quinoa pasta. However, it would be good with any pasta/rice.

Next time I do it, I will add veggies. It is a rich sauce and needed something to break it up a bit - perhaps peas. :)

Also, topping with freshly grated parm would just make it extra magnificent!! :-)

*I used cremini, however, I think it would be good to use a combo of different kinds of mushrooms. Perhaps if you wanted to skip the meat you could add portobellos for some heavier mushrooms.

**I would rather have used creme fraische, but was trying to do it cheaply and avoid Whole Foods or AJs. Why American grocers don't sell creme fraische in the regular store I will never understand!

Thanksgiving Day Feast

It is that time of year again!! My favorite meal to prepare and consume is just days away, so I thought I'd post some recipes for those of you looking for new methods of preparing your meal.

I'm a strict traditionalist and insist that our meal be traditional. You will see no salad or jello on our table. The things that are always on the menu are:

Turkey
Stuffing (we do stuff the turkey)
Mashed Potatoes
Cranberry-Applesauce

There are lots of different ways to cook a turkey, but I prefer slow roasting. If you are concerned your turkey will be dry, worry not. Think about when you slow roast pork - it is succulent, right? Your turkey will be too if you do it correctly. Stuffing your turkey will actually help keep it from drying out. Here is the recipe for turkey and stuffing from last year's blog post...
http://steffiskitchen.blogspot.com/2010/11/slow-roasted-turkey-and-traditional.html

and...the cranberry applesauce:
http://steffiskitchen.blogspot.com/2010/11/cranberry-applesauce.html

I'm getting so excited about cooking this year. I just wish our new baby could eat the meal...one more year and he will get to experience the culinary delight that has wowed my tastebuds for more than 30 years now!!

Happy cooking and Happy Thanksgiving!! :)

Summer Rice and Veggie Salad

I can hardly believe how long it has been since I've posted a new recipe. Pregnancy has put a huge damper not just on my appetite, but on my "inspiration" for cooking. A good friend came over for dinner, which means I had to actually think about what I was going to prepare. Alas, inspiration came to me and it actually turned out really good!

Ingredients
1 1/2 - 2 c. cooked rice (cooled in fridge)
3/4 c. frozen peas thawed
1/2 c. frozen corn thawed
1/2 pint heirloom cherry tomatoes (quartered)
1 avocado (diced)
2 tbsp. finely diced red onion
2 tbsp fresh basil (cut in chiffonade style: http://www.finecooking.com/articles/cutting-chiffonade-basil.aspx)
1/2 tsp salt
1/2 fresh cracked black pepper
2 tbsp lemon juice
2 tbsp lime juice
olive oil (approx 4 tbsp)
rice wine vinegar (approx 3 tbsp)

Toss all ingredients together and taste. Add most salt or lemon/lime juice for added flavor. However, be careful - the flavors will become stronger when the salad is chilled.

Chill for at least 2 hours in the fridge (if ingredients are already cold when mixed).

I served the salad with fresh grilled Atlantic Salmon, grilled zucchini and squash. It was FANTASTIC!!

Sausage (Hamhock) and Lentil Soup

I used a recipe on Christmas that was good for a soup similar to this, however, I needed something that would translate to the crock-pot and still be yummy. I threw this together yesterday and it was EXCELLENT!

1 white onion
1 tbsp Olive Oil
1 bunch celery
5 large carrots
2-3 Ham hocks or for a healthier version... 1lb Spicy Italian Chicken Sausage (links)
1 c. Red Lentils
1 c. Green Lentils
6-8 c. Low Sodium Organic Chicken broth
1/2 tsp. ginger
1/2 tsp Chinese all spice
1 tsp. ground sage
1 tsp. dried oregano
1 tsp. dried thyme
1 tsp. dried basil
3 bay leaves

Chop Veggies. Toss all ingredients in crock-pot, stir to combine. Cook on high or med-high for 4-6 hours. Remove meat, chop up and return to stew. Serve Hot! :)

I just had the left overs for lunch and I still think it was awesome!

Shrimp and Mushroom Pasta

I was in a bind tonight. I've been trying to use up the rest of our elk meat, but I am a little elk'd out! :) I found a pound of shrimp in the deep freeze and thought I'd throw together a pasta. I knew I had some shallots - but alas they were no longer edible. So here is what I ended up using. It was surprisingly fantastic! :)

2 tbsp olive oil
1/2 large onion (chopped)
2 tbsp minced garlic
1/2 c. Chicken Stock (or white wine)
1 tbsp butter (no substitutes)
1lb Shrimp
2 Portobello Mushrooms
1 tsp red pepper flakes
Fresh ground salt and pepper to taste


1 package Spaghetti

Begin by boiling water for your noodles. You'll want those cooking while make your sauce.

In a large heavy bottomed sauce pan, saute onions until translucent and golden. Add garlic and cook for 1-2 minutes. Add butter and cook for another minute or two. Add mushrooms, red pepper and stock. Simmer for 5 minutes until mushrooms are tender. Add shrimp and cook until pink. Most of the stock/wine should be cooked off at this point.

Drain noodles and add olive oil (2 tbsp or so) and coat noodles. Add sauce and combine completely with noodles. Serve and enjoy!

GF Pumpkin Muffins

I was super excited that I was able to modify a recipe on the first try. They turned out quite well and make a good semi-healthy muffin. :)

4 c. Pamela's Pancake Mix
2/3 c. Gluten Free Oats (Red Mill)
1 tsp cinnamon
1 can Pumpkin Pie Mix
2 eggs
1 tsp vanilla

Mix dry ingredients together in separate bowl. In mixing bowl, combine wet ingredients and mix until completely combined 1-2 minutes. Slowly add flour and oat mixture to the pumpkin. Mix until completely combined. Spoon into greased or lined muffin pan. Bake at 375 for 20 min. Keep an eye on them - they may cook more quickly depending on the accuracy of your thermostat.