Spaghetti Squash with Moroccan Spices

Recipe from The Gourmet Cookbook by Ruth Reichl

INGREDIENTS
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

DIRECTIONS
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.

Stir-Fried Bok Choy with Ginger and Garlic

Stir-Fried Bok Choy with Ginger and Garlic

Ingredients

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

Directions

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.

Read more at: http://www.foodnetwork.com/recipes/robin-miller/stir-fried-bok-choy-with-ginger-and-garlic-recipe.html?oc=linkback

ZUCCHINI FRITTERS

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.

Citrus Tahini Dressing

 PRINT (photo credit: Nicole Axworthy)

This healthy homemade dressing is slightly thick, thanks to the inclusion of tahini. The oil is optional, and the dressing tastes full bodied and flavorful with or without! The flavors are kid friendly, and so it makes eating salad a little more interesting for the little ones. Another one from my “Saucy and Dippy” chapter in LTEV!

3 tbsp freshly squeezed orange juice

1 tbsp freshly squeezed lemon juice

2 tbsp tahini

1 tbsp apple cider vinegar or coconut vinegar

2 – 2 ½ tbsp agave nectar or pure maple syrup (adjust based on tartness of orange juice

1 1/2 – 2 tsp dijon mustard

½ – 1 tsp fresh ginger, roughly chopped

1 very small clove garlic (optional)

½ sea salt

1 tbsp hemp, walnut, or olive oil (completely optional, omit for oil-free)

Freshly ground black pepper

Using a standing blender or an immersion blender and deep cup or jar, puree all the ingredients (starting with 2 tablespoons of the agave nectar/maple syrup, until fully smooth and creamy. Add additional sweetener to taste, if desired. Makes a little over 1/2 cup.

Kid-Friendly: When I omit the garlic and use the lesser amount of ginger, my kids really like this dressing.

Serving Suggestions: Try this on finely julienned greens. It is especially great with kale, as it helps mellow the flavor of the leaves. Chop your kale, then toss the dressing onto the leaves. Let sit for 10 or more minutes to allow the dressing to soften the greens. Add other salad fixings you might like, such as cherry tomatoes, grated carrot, chopped apple, or dried cranberries.

BEETS N’ BLUEBERRY SALAD

Recipes from Barb Cummings 7/24/14

BEETS N’ BLUEBERRY SALAD

2 lbs fresh beets

2 lbs fresh or frozen blueberries (We picked ours!)

¼ cup sugar (I used a little less and I'm not sure any would be needed.)

1/3 cup sunflower oil ( I used olive oil… all I could find here!)

¼ cup white wine vinegar (I used a combination of cider vinegar & white wine.)

½ tsp salt

1 tsp freshly grated ginger (Surprisingly these folks had grated fresh ginger in their freezer!)

Grated zest of one orange

Scrub beets.  Roast in tightly covered dish for 1 ½ hrs until knife inserted comes out clean.  (I put some water in with the beets.  My pan was a mess, but it cleaned up okay.)

Cool.  Slip off skins.  Cut into half-inch cubes and place in large bowl.  Add blueberries.

Mix together sugar, white wine vinegar, oil, salt, ginger and orange zest .    Let set for at least an hour.  Could serve with additional zest as a garnish.  (I did not have more zest.) 

This will keep – and even improve – for a week.  (So it’s okay that it makes a large batch!)

I serve it on a bed of greens and sprinkle a few blue cheese crumbles on it..

Enjoy,

Shirley Senarighi

Tarragon Pickled Onions

http://www.thegardenofeating.org/2009/05/eatwell-recipe-17-tarragon-pickled.html

AMAZING TOMATO BASIL PASTA

http://myfridgefood.com/ViewRecipe.aspx?recipe=21011

Details

Cooking Time:		15 Minutes
Recipes Makes:		4 Servings
Calories:		371
Carbs:		53 Grams
Fat:		11 Grams
Protein:		16 Grams

Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid (You can use fresh if you like as well)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.

Read more at http://myfridgefood.com/ViewRecipe.aspx?recipe=21011#5DF7uY3BTQGb4oK6.99