Saturday, September 13, 2014

Spaghetti Squash with Moroccan Spices

Recipe from The Gourmet Cookbook by Ruth Reichl

1 (3.5 - 4 pound) spaghetti squash
1/2 stick (4 T) unsalted butter, cut into pieces
2garlic cloves, minced
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
3/4 teaspoon salt
2 T chopped fresh cilantro

Pierce squash all over with a small sharp knife. Cook in an 800 watt microwave oven on high power for 6-7 minutes. Turn squash over and microwave until the squash feels slightly soft when pressed, 8-10 minutes more.Cool squash for 5 minutes.

Meanwhile, melt butter in a small heavy sauce pan over moderately high heat. Add garlic and cook, stirring until golden, about 1 minute. Stir in spices and salt and remove from heat.

Carefully halve the squash lengthwise (it will give off steam) and remove and discard seeds. Working over a bowl, scrape squash flesh with a fork, loosening and separating the strands as you remove it from the skin. Toss with spice butter and cilantro.

Wednesday, September 10, 2014

Stir-Fried Bok Choy with Ginger and Garlic

Stir-Fried Bok Choy with Ginger and Garlic


1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper


Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

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Tuesday, September 9, 2014



Recipe from Barb Cummings, 9/2014

2 medium zucchini, trimmed – about 8 ounces each

1 medium onion
1/2 cup grated pecorino Romano Cheese
1/3 cup flour
1/2 cups finely chopped fresh parsley
1 teaspoon finely chopped fresh oregano
1 teaspoon of minced garlic
Coarse salt and ground pepper
Dash of cayenne pepper
2 large eggs, lightly beaten

Extra-virgin olive oil or canola oil for frying
Plain yogurt and apricot jam for serving (or sour cream & salsa)

Grate zucchini on the large holes of box grater, then squeeze dry in a clean kitchen towel or press in a ricer.  Repeat with onion.

Mix together zucchini, onion, cheese, flour and herbs.  Season with 1 teaspoon salt and pepper. Stir in eggs just before frying.

Heat a medium skillet over medium-high heat.  Working batches, coat skillet with 1-2 tablespoons of oil.  Scoop mounds (about 2 tablespoons each) of the zucchini mixture into skillet; flatten slightly using a spatula.  Cook until golden brown and cooked through, 2-3 minutes per side.

Transfer fritter to paper-towel lined plates to drain.  Serve with dollops of plain yogurt and apricot jam or sour cream and salsa.