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June 26, 2008

Spaghetti Squash with Turkey Meatballs

Filed under: Main Dish, Pasta, Vegetables — Tags: , — bettylou79 @ 1:04 am

This is my “wow the company” meal. I served this to my in-laws the first time I cooked for them, scary! They thought the meatballs and sauce was from Costco! We’ll get to Costco in a minute.

If you have never had Spaghetti Squash I highly recommend it. It takes some time for your mouth and brain to get used to the texture and the name. That is what my husband says! The squash takes some time to cut into, like many squash but, it turns out delicious! The recipe tells you how to make your own tomato sauce, but I cheat and put in a jar of my favorite pasta sauce and then a small can of tomato sauce if necessary. If you are feeling adventurous, then go ahead and make the sauce as the recipe calls for!

The bread in the picture is Costco’s garlic bread! Yummy! Let me tell you, it is torture to drive home with that stuff in your car, especially when it is fresh from the bakery! Ahh!!! I strongly advise you to check out Costco, if you have one near you!

Spaghetti Squash with Turkey Meatballs

source Martha Stewart Show

Ingredients

Serves 4

  • FOR THE SPAGHETTI SQUASH
  • 2 spaghetti squashes (about 2 pounds each), halved lengthwise and seeds removed
  • 1 tablespoon extra-virgin olive oil
  • Salt and freshly ground black pepper
  • FOR THE SAUCE
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves garlic, finely chopped
  • 2 tablespoons tomato paste
  • 2 cans (28 ounces each) crushed tomatoes with basil
  • 1 teaspoon dried oregano
  • Coarse salt and freshly ground black pepper
  • FOR THE MEATBALLS
  • 1/2 cup fresh breadcrumbs
  • 1/2 cup grated Parmesan-Reggiano cheese, plus more for serving (optional)
  • 1/4 cup chopped fresh parsley
  • 1 large clove garlic, finely chopped
  • 1/4 cup milk
  • 1 pound ground turkey
  • 1 large egg
  • 3/4 teaspoon coarse salt
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil

Directions

  1. To prepare the spaghetti, preheat oven to 400 degrees. 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.
  2. To prepare the sauce, heat the oil in a saucepan over medium-high heat. Add the garlic and cook, stirring with a wooden spoon, for 1 minute. Add the tomato paste and cook, stirring, for an additional minute. Stir in the tomatoes and oregano; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Keep warm over low heat.
  3. Prepare the meatballs. In a medium bowl, stir together the breadcrumbs, Parmesan, parsley, and garlic with a wooden spoon until combined. Add the milk, and stir until incorporated. Add the turkey, egg, salt, and pepper, and mix with your hands until well combined. Form mixture into 1 1/2-inch balls.
  4. Heat the olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, cook the meatballs until evenly browned, turning often, about 6 minutes. Repeat with remaining meatballs. Transfer meatballs to the sauce, and simmer until cooked through, about 10 minutes.
  5. When the squashes are cool enough to handle, scrape the flesh of each squash with a fork into strands, and place into a large bowl. Serve topped with meatballs and sauce, and sprinkled with cheese, if desired.
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June 13, 2008

Southwestern Corn Chowder

Filed under: Chicken, Main Dish, Soup, Vegetables — Tags: , , — bettylou79 @ 5:15 am

I grew up in a valley that is a plentiful farming community. I sometimes call myself a produce snob. Some fruits and vegetables I just refuse to buy in the grocery store either because of the price or I know that it is no where close to local produce. When corn is in season in the valley it is wonderful. I always take advantage of the deals the farmers have going on, such as 10 ears for a dollar! You can really only eat corn on the cob for so long. I cut the kernels off of the cob, measured it and then froze it in a Ziplock bag. This recipe helped me use some of that delightful frozen corn. My husband loved this soup and asked for it again shortly after we had it.

Source: Everyday Food Magazine

Ingredients

Serves 2

  • 1 tablespoon butter
  • 1 scallion, white and green parts separated, thinly sliced
  • 1 medium carrot, halved lengthwise and thinly sliced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • coarse salt and ground pepper
  • 1 cup cooked chicken, cubed
  • 1 baking potato, peeled and cut into 1/2-inch pieces
  • 1 package (10 ounces) frozen corn kernels
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 1 cup milk

Directions

  1. In a medium saucepan, melt butter over medium heat. Add white part of scallion, carrot, chili powder, and oregano; season with salt and pepper. Cook, stirring occasionally, until scallion is soft, about 2 minutes. Add potato, corn, ,chicken, broth, and milk.
  2. Bring to a boil over medium-high, and reduce to a simmer. Cook until potato is easily pierced with the tip of a knife, 15 to 20 minutes. Stir in green part of scallion, and season with salt and pepper. Refrigerate in an airtight container up to 1 day.

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