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October 1, 2008

Roasted Winter Squash

Filed under: Side Dishes, Vegetables — Tags: — bettylou79 @ 9:34 am

Let me just start out by saying that I LOVE squash! I get so excited when I see the big bins of it in the grocery store! I have loved squash since I was a baby! I’m about to embarrass my mom with my impending story! She fed me a lot of squash when I was a baby! She fed me so much that I turned orange! Yes, new moms, it is possible! My mom said that she didn’t notice until she took me to the doctor for a check up. The doctor asked if I liked squash and my mom said yes. She asked how he knew and he said that I was a little orange! My mom was so embarrassed and then asked what she should do. He said not to worry but to feed me some green veggies and that should do the trick! I still love squash to this day!

This will probably not be the last squash recipe you see on this blog. My mom usually prepares Acorn Squash a different way and I was looking for a different way for last night. Again, Cooking Light did not fail me! Don’t worry, you will get to see the way my mom bakes squash. I really don’t think that squash can go on sale fast enough!

This recipe was good but I still like my squash a bit sweeter with some brown sugar. I am looking forward to finding new recipes for roasting squash. Enjoy!

Roasted Winter Squash

source: Cooking Light

Ingredients

  • 3 pounds butternut squash, acorn squash, or spaghetti squash (I used 1 acorn squash)
  • 1 tablespoon butter or margarine, melted
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Preparation

Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan. (If using spaghetti squash, cut each half into 2 wedges.)

Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

Bake at 450° for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges, and discard.

Soy-Glazed Salmon

Filed under: Fish, Main Dish — Tags: — bettylou79 @ 9:22 am

I bought some salmon at the grocery store on Sunday as I had planned to make it for dinner on Monday. When dinner time rolled around I really wasn’t sure how I wanted to cook it so I turned to my new trusty friend, Cooking Light. I searched the website and came across this recipe. It was very flavorful and extremely easy to prepare. Usually I have problems making sure that salmon is done but this recipe worked out perfect! This will stay in my fish rotation of recipes. I also loved that I had all of the ingredients on hand and they weren’t odd, maybe the Sesame Seeds were odd, but I had those from a salad that I made in the summer. I’m not looking forward to cleaning the pan, though. The sauce gets nice and baked on! It is actually still soaking in the sink. That will be my project for tonight! Enjoy!

Soy-Glazed Salmon

source: Cooking Light

Ingredients

  • 1 cup reduced-sodium soy sauce
  • 1/4 cup honey
  • 1/2 teaspoon finely minced garlic
  • 4 pieces (about 6 oz. each) salmon fillet (see notes), skin on
  • 2 tablespoons sesame seeds

Preparation

1. In a 1- to 2-quart pan, mix soy sauce, honey, and garlic. Stir often over medium-high heat until glaze is reduced by about a third, 7 to 10 minutes.

2. Pour 3 tablespoons glaze into a small bowl and reserve. Pour remainder into a shallow 2- to 3-quart baking dish. Set salmon pieces in dish, skin side up; let stand 15 minutes. Turn salmon pieces over.

3. Bake in a 450° oven until salmon has turned opaque at the edges but is still translucent in the center (cut to test), 15 to 20 minutes. Remove from oven.

4. Increase oven heat to broil. Brush salmon evenly with about half the reserved glaze and sprinkle evenly with sesame seeds. Broil 6 inches from heat until sesame seeds are toasted and salmon is opaque but still moist-looking in center of thickest part (cut to test), 2 to 3 minutes.

5. Drizzle salmon with remaining reserved glaze. Use a wide spatula to transfer pieces to plates.

Italian Meatballs and Spaghetti Squash

Filed under: Main Dish, Turkey, Vegetables — Tags: , , — bettylou79 @ 9:11 am

While browsing my Google Reader a few weeks back I came across a recipe featuring Italian meatballs. I knew that I had another use for that ground turkey taking over my freezer! Only one more package to go, thank goodness! I spotted the recipe here and saw that it was from Joy of Cooking and I instantly remembered that my fabulous sister-in-law gave me that cookbook for Christmas!

These meatballs were wonderful! The might even rival this Martha Stewart recipe! Who knows, I might even become a meatball connoisseur!! I wasn’t feeling particularly adventurous so I just used a jarred sauce to go with the meatballs.

I served the meatballs with Spaghetti Squash which is becoming another one of my favorite fall and winter squashes. I love how easy it is and it is just plays with your brain and your mouth. It looks like spaghetti and yet it tastes a bit nutty but still has a consistency similar to actual spaghetti. I strongly suggest you give it a try! My only suggestion is to not cook it too long. I did that once and it came out mushy! Actually it was done, but I left in the oven after I turned it off so it would stay warm. Darn those late dinner guests!! Enjoy!

Spaghetti Squash

source: Martha Stewart

To prepare the spaghetti squash, preheat oven to 400 degrees. Cut squash in half and scoop out seeds. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours. I’ve baked mine cut side down and they turned out fine.

Italian Meatballs

source: Joy of Cooking (found on recipezaar.com)

Ingredients

  • 1 lb ground beef (I used ground turkey)
  • 2 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, finely chopped
  • 1/2 cup fresh breadcrumb
  • 1 large egg, beaten
  • 3 tablespoons dry red wine (optional)
  • 2 tablespoons tomato paste
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil

Directions

  1. Mix all ingredients up to the dried oregano with your hands.
  2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
  3. Dredge the meatballs in the flour.
  4. Heat in a large skillet over medium heat the 2 tablespoons of olive oil.
  5. Brown the meatballs in batches.
  6. Place in baking pan and cook in a preheated 375 degree oven for 10 minutes.
  7. Or, if desired finish cooking in the sauce of your choice.
  8. Enjoy!

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