Roasted Vegetable...

When I was growing up, the usual dinner was meat, potatoes and a vegetable; usually peas or carrots. By dietary standards it was nutritious, but not too exciting. Well, forget about just meat and potatoes for a minute. A delicious side dishes; whether a vegetable, a bread, rice or other grain can make a meal memorable.

It doesn't even take much imagination to add a bit of Parmesan cheese, garlic or some herbs to help a vegetable go from everyday to great. Here is one of my favorite side dish that is really a simple recipe and a great way of making any dinner a special occasion.

This colorful dish has the perfect blend of sweet and savory. It is simple to prepare and can be served as a side dish, salad, or light meal.



Roasted Vegetable Medley

Ingredients:
Extra Virgin Olive Oil, divided
8 new potatoes cut into 1 inch pieces
2 carrots, cut into 1 inch pieces
1 zucchini, cut into 1 inch slices
1 yellow squash, cut into 1 inch slices
1 bunch fresh asparagus, trimmed
½ cup roasted red peppers, cut into 1-inch pieces
2 cloves garlic, minced
¼ cup chopped fresh basil
½ teaspoon kosher salt
½ teaspoon ground black pepper

Preheat oven to 425 degrees F.

Grease 2 baking sheets with 1 tablespoon olive oil.

Place the various vegetables onto the baking sheets. Bake in the preheated oven for 30 minutes, then add the zucchini and asparagus, and drizzle with the remaining 1 tablespoon of olive oil. Continue baking until all of the vegetables are tender, about 30 minutes more. Once tender, remove from the oven, and allow to cool for 30 minutes on the baking sheet.

Toss the roasted peppers together with the garlic, basil, salt, and pepper in a large bowl until combined. Add the roasted vegetables, and toss to mix. Serve at room temperature or cold.

Serves 6


George’s notes:

• The Healthy Eating Pyramid doesn’t worry about specific servings or grams of food, so neither should you. It’s a simple, general guide to how you should eat when you eat.
• A healthy diet is built on a base of regular exercise, which keeps calories in balance and weight in check. Read five quick tips for staying active and getting to your healthy weight, and a dozen ideas for fitting exercise into your life.
• As grilling vegetables is to summer, so roasting vegetables is to fall and winter. Not only does the cooler weather make it a wonderful time to turn on the oven for an hour, but the veggies available in fall are practically designed to be roasted. Many roasted vegetable recipes call for favorite fall vegetables like carrots, onions, potatoes, sweet potatoes, Brussels sprouts, turnips, winter squash, eggplant, and more.

Ratatouille ~ Roasted not stirred

Last week I commented on a blog, that Ratatouille was my favorite animated film; some how I really relate to behind the scenes of a commercial kitchen from my days working as a freelance chef at a large catering firm in Connecticut. But that’s a long story for another time.

When it comes to the classic French Provençal vegetable stew, ratatouille, I prefer it roasted not stirred. What I mean is I’d rather eat ratatouille that’s been cooked in the oven where the vegetables are left alone to slowly roast in their own juices, than ratatouille that’s been made on the stove-top where the vegetables are often overcooked and stirred to a mush.

Until quite recently I’d only ever made ratatouille on the stove-top. The results had always been very palatable, but not what I would describe as overwhelmingly good. I’d always put this down to the fact that I wasn’t cooking each vegetable separately, a method that some recipes recommend to preserve the integrity of each vegetable. But I’d never had the time or inclination to test that theory.

Being a big fan of oven-roasted dishes, and armed with the necessary ingredients of eggplants, tomatoes, zucchinis, peppers and onions, I was inspired to create this roasted ratatouille. Unhampered by excessive stirring, the vegetables develop a deliciously sweet roasted flavor and wonderful texture that rise above any stove-top ratatouille I’ve ever tasted.

Since this roasted ratatouille revelation, it’s become one of my favorite “set and forget” oven-baked dishes and has revolutionized my culinary repertoire with its sheer versatility. Just as good hot, warm or cold, this ratatouille can be prepared ahead and kept covered in the fridge until you’re ready to roast. Once cooked, the leftovers, which are unlikely, taste even better over the next day or two.

To date I’ve served roasted ratatouille: tossed with pasta and white beans; nestled on a baguette with brie, which is a heavenly appetizer! Or served on the side of grilled tuna; used as a pizza topping with anchovies and olives; and served over polenta.

I’m sure there are dozens of other ways you could use this ratatouille, and if you can think of any I’d love to hear your ideas in the comments.

Bon appétit!



Roasted Ratatouille

Ingredients:
14 ounce can diced tomatoes
1 teaspoon salt
¾ teaspoon freshly ground black pepper
½ teaspoon sugar
2 cloves garlic, minced
1 tablespoon fresh parsley, finely chopped
½ teaspoon dried thyme
6 tablespoons extra virgin olive oil
1 red onion, thinly sliced and separated into rings
2 red peppers’ cut into strips
1 green pepper, cut into strips
2 yellow squash, cut into 1-inch cubes
2 zucchini, cut into half-inch rounds
½ eggplant cut into 1-inch cubes

Preheat oven to 350 degree F.

Mix together the canned tomatoes, garlic, salt, pepper, sugar, parsley and thyme until combined.

Oil a baking dish with 2 tablespoons of the olive oil. Start by layering a quarter of the sliced onion in the bottom of the baking dish then top with a quarter each of red and green peppers, squash, zucchini and eggplant. Spoon a quarter of the tomato mixture and 1 tablespoon of olive oil over each layer.

Repeat the process to make 4 layers. Cover with aluminum foil and bake for 1 hour, then uncover and bake for a further 15 minutes.

Serves 4

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George’s notes:

• A challenge for the filmmakers of Ratatouille was creating computer-generated food animations that would appear delicious. Gourmet chefs in both the U.S. and France were consulted.
• The film was nominated for five Academy Awards including Original Score, Achievement in Sound Editing, Achievement in Sound Mixing, Original Screenplay and Animated Feature Film, winning only the last one.
• Ratatouille originated in the area around present day Province & Nice.

Stuffed Butternut Squash...

This incredible savory dish is based on a recipe by my friend Sue, who is a very talented cook & photographer. It's highly adaptable, but the principle is simple - the squash is baked whole, then the flesh is scooped out and mixed with a few tasty ingredients before being returned to its shell for a final baking. It's ripe for experimentation, and children will enjoy inventing variations. I've included two suggestions at the end.

Stuffed Butternut Squash

Ingredients:
1 large butternut squash or 2 small ones
1 garlic clove, finely chopped
¼ cup butter
A little olive oil
½ cup walnut halves
~ lightly toasted and very coarsely chopped
7 ounce blue cheese, crumbled into lumps
2 teaspoons chopped thyme leaves
Salt and black pepper
1 tablespoon honey



Preheat the oven to 375 degrees F.
Clean the outside of the squash, then cut it in half lengthways, and scoop out the seeds. Place in an ovenproof dish, put some garlic and a nut of butter in each cavity, brush with oil, season well and bake for an hour, until the flesh feels very tender to the tip of a knife.

Scoop the flesh and buttery, garlicky juices into a bowl, leaving a ½ -inch thick layer of flesh attached to the skin, so it holds its shape. Roughly mash the flesh. Keep back a few bits of walnut and cheese, and fold the rest into the mash, along with the thyme and more seasoning. Spoon back into the squash halves, scatter on the reserved cheese and nuts. Drizzle the merest trickle of honey on top, and bake for 15 minutes, until the cheese is bubbling.

Serves four

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George’s notes:

• Chop four rashers of smoked, streaky bacon into ribbons and fry until crisp. Stir into the mash with ¼ cup grated gruyère and lots of black pepper. Top with grated gruyère before returning to the oven.
• Add a teaspoon each of finely chopped basil, thyme and oregano to your mash, stir in a tablespoon or two of crème fraîche and season very well before returning to the oven.

Glazed Carrots…

My favorite thing to do with carrots, besides just munch on them raw, is to cook them with this interesting little recipe I picked up off an episode of Alton Brown’s Good Eats some years back. It's become a staple side dish for Sunday night dinners, but it's equally tastey for any occasion. Ginger ale is not the first thing I'd think to glaze my carrots with, but try it -- I find it works wonderfully, providing the perfect amount of sweetness without being overbearing. The carrots turn out tasting more essentially carroty than any raw carrot, so of course I love them. It's a pretty simple recipe and certainly worth the trouble if ever you're in the mood for carrots.



Glazed Carrots

Ingredients:
7 medium-sized carrots, cut
2 tablespoons butter
A pinch of kosher salt
1 cup of ginger ale
½ teaspoon of chili powder
1 tablespoon of freshly chopped parsley

Cut your carrots into even slices ~use a mandolin if you have one to get perfectly even cuts.

Heat the carrots with the butter, salt, and ginger ale on medium-high, covered, for 5 minutes. Add the chili powder and turn the heat up to high, gently stirring occasionally ~ if you're too rough with them, they'll break apart. Cooking them for 4 to 5 minutes -- until the liquid is nearly cooked down.

When the carrots are just tender, barely resisting the advances of a paring knife, take them off the heat and toss them with the parsley.

Serves 4

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George’s notes:

• Carrots have many important vitamins and minerals. They are rich in antioxidants Beta Carotene, Alpha Carotene, Phytochemicals and Glutathione, Calcium and Potassium, and vitamins A, B1, B2, C, and E, which are also considered antioxidants, protecting as well as nourishing the skin. They contain a form of calcium easily absorbed by the body. Finally they also contain Copper, Iron, Magnesium, Manganese, Phosphorous.and Sulphur - better than a wonder drug!!
• Carrot is also helpful in the following cases: Obesity, poisoning of the blood, gum disease, insomnia, inflamed kidney, liver, gallbladder, Alzheimer's disease, colitis, ulcer and painful urination. Carrots are one of the richest sources of Vitamin A. Carotene present in this vegetable gets converted into Vitamin A by our body. It is indeed amazing that a mere 100grams of carrot supplies around 11,000 milligrams of vitamin A.

Collards with a Dash of Soul...

Show me the money! Traditionally, collards are eaten on New Year's Day, along with black-eyed peas and cornbread; to ensure wealth in the coming year, as the leaves resemble folding money. Collard greens are a vegetable of southern United States and known locally as soul food. They are often prepared with other similar green leaf vegetables, such as kale, turnip greens, spinach, and mustard greens in "mixed greens". But they are generally eaten year-round in the South. Typical seasonings when cooking collards can consist of smoked and salted meats like ham hocks and fatback; along with vinegar, salt, and pepper.

The recipe I like to use is lighter; where the collard greens are cooked with a little “kick to them”, without the usual vinegar or meat flavoring. I add some tomato, onions and garlic to give them some life. Still, they have their luck and their soul, just a modern 21st century makeover. Enjoy!


New Year's Day Dinner 2008

Collards with a Dash of Soul

Ingredients:
2 bunches collard greens, (about 2 pounds)
3 tablespoons olive oil
2 medium Vidalia onions, cut into ¼ -inch dice
3 medium cloves garlic, chopped
1 medium vine-ripened, cut into ¾ -inch dice
2 teaspoon salt

Wash each collard leaf 3 or 4 times; make sure they are impeccably clean. Place them on a cutting board; cut off and discard the tips of the stems, leaving the rest of the stems intact. Cut the stems into ¼ -inch pieces. Cut the leaves vertically into 1-inch strips, then fold over and cut horizontally to form 1-inch squares.

Meanwhile, heat the oil in a large (at least 10-quart) pot over medium-low heat, for 3 to 5 minutes.

When all of the greens and stems are cut, transfer them to the pot and stir to coat evenly. Add the onion, garlic and tomato, stirring to combine. Season with salt to taste. Cover and cook, stirring occasionally to make sure the greens do not burn, for about 30 minutes or until they are just tender and the onions have softened. Serve immediately.

4 to 6 serving

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George’s notes:

• A traditional Southern-style New Year’s dinner like I was raised on ~ black-eyed peas for pocket change and collard greens for folding money.


• Smoky bacon and tangy cider vinegar are perfect complements to hearty collard greens. Rinse the greens a couple of times to remove grit.

Pommes Country Style...

Pommes Country Style is nothing more than thinly sliced potatoes slowly cooked in butter, also known as Pommes Anna, it is both simple and sophisticated.

This easy version of the famous French dish ~ created during Napoleon III's era and named after one of the lovely women at his court. It was traditionally made with enough duck fat to float the QE2, but I use a more moderate amount of butter.

Pommes Anna begins with peeled potatoes that are sliced using a mandoline or a food processor fitted with a slicing blade. The potatoes are then layered in special copper Pommes Anna pans, but I use Aunt Carrie’s old iron skillet. The starch in the potatoes keeps them together, so that when they're turned out, they form a pancake. The overlapping pattern, made on the bottom of the skillet, is now on top. Pair them with a good juicy steak, a nice glass of red wine and a crisp green salad; and you have one incredibly delicious easy dinner.....

Pommes Country Style

Ingredients:
1½ pounds russet (baking) potatoes
½ stick (¼ cup) unsalted butter, melted

Peel the potatoes. Using a food processor fitted with a slicing blade or a mandoline, slice them very thin, transferring them as they are sliced to a large bowl of cold water. Drain the slices and pat them dry between paper towels.


Generously brush the bottom and side of a 9-inch casserole dish with some butter. Arrange the slices in the baking dish in layers that slightly overlap. Brush each layer with the remaining butter and season each layer with salt and pepper to taste.

Cover the layered potato slices with a buttered round of aluminum foil. Press down on the assembled potato cake firmly to compress it. Bake it at 425 degrees for 30 minutes. Remove the foil and bake the potato cake for 25 to 30 minutes more, or until the slices are tender and golden.

To serve, invert the potato cake onto a cutting board and cut it into 8 wedges.

Serves 8

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George’s notes:

• My iron skillet is an heirloom handed down from my great-grandmother's cook, Aunt Carrie. She was a great cook and one heck of a lady. She was quite the character, too.

Golden Beet, Goat Cheese & Potato Gratin...

Recently I came across an old recipe that makes a great vegetarian meal or is an excellent side dish for a steak dinner. So, last week when I saw some golden beets at the farmer’s market I picked up a bunch. For me, golden beets have been a great ‘turn-to’ vegetable that can be sautéed or put into some type of casserole.

For this gratin, I wanted to keep it a bit rustic, so I didn't bother layering the vegetables in an ordered pattern. I put the potato and beets slices in the pan, all mixed up together. The only complicated part of this recipe is slicing the vegetables paper thin. But luckily I had my trusty mandoline to do that, but if you don't have one, you'll just need a bit more time and a very sharp knife.

There's not a lot of cheese or cream in this recipe ~ just a splash of milk to keep everything tender; that way the fresh taste of the vegetables are front and center. I sprinkled the gratin at the end with the parmesan cheese and baked until golden brown. It makes for a perfect dinner, even better. Enjoy!

Golden Beet, Goat Cheese & Potato Gratin

Ingredients:
4 medium golden beets
1 medium yellow onion
4 small to medium red potatoes
3 tablespoons olive oil
4 ounces goat cheese
salt and pepper
¼ cup whole milk
½ cup freshly grated parmesan cheese
Chives, cut in strips for garnish

Preheat oven to 400 degrees F. Use a mandoline or chef's knife to slice the beets, onions and potatoes into very, very thin slices, about ⅛ -inch or less. Toss the sliced vegetables with the olive oil in a large bowl.

Pour a small drizzle of olive oil in a casserole dish (around 8 or 9 inches square) and spread it around the bottom and sides. Place ⅓ of the beets and potato slices in the bottom of the dish—no need to layer them beets-potato-beets-etc.—then season with salt and pepper. Top with half of the goat cheese, scattered evenly in large chunks.

Repeat with another ⅓ of the vegetables, seasoning again with salt and pepper and topping with the other ½ of the goat cheese. Finish by layering on the final ⅓ of the vegetables and seasoning with salt and pepper.

Pour the milk over the entire dish. Top with the parmesan cheese. Bake, covered, for 30 minutes, then uncover and bake 15 more minutes, until the top browns. Sprinkle the chive stripes over the top, if using.

Serves 6



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George's notes:

• You can serve the Gratin by either using a biscuit cutter or just a serving spoon, as demonstrated in my photo.
• Also, this Gratin taste terrific with a layer of thinly sliced fennel for that added twist of flavor.

Roasted Vegetables...

Colorful caramelized roasted vegetables make a perfect Thanksgiving side dish. So, I headed down to my local farmer's market Saturday to look over the abundance of fresh harvested vegetables. I was not disappointed with the quality and variety.



There are many combinations of vegetables that you can use, but my favorites for color, texture and taste are Brussels sprouts, parsnips, carrots and butternut squash. This combination always receives huzzahs when ever I serve these delicious fall vegetables. It is also a great dish if you are asked to contribute to the dinner. It travels well and doesn't need reheating once you arrive, because it is delicious warm or at room temperature.

Roasted Vegetables

Ingredients:
¼ cup butter
1 teaspoon dried sage leaves
1 garlic clove, finely chopped
½ pound Brussels sprouts, cut in half
½ pound parsnip, peeled and cut into 2-inch pieces
¼ pound carrots
1 small butternut squash, peeled, seeded and cut into 1-inch pieces
1 small bunch fresh sage leaves for garnish

Preheat oven to 375 degrees F.

Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic. Place remaining ingredients in un-greased rectangular pan, 13 x 9 x 2 inches. Pour butter mixture over vegetables; stir to coat.

Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Serves 6 to 8

George's notes:
May your stuffing be tasty
May your turkey plump,
May your potatoes and gravy
Have nary a lump.
May your yams be delicious
And your pies take the prize,
And may your Thanksgiving dinner
Stay off your thighs!
      ~Author Unknown

Sweet Potato Soufflé...

Another side dish on a Southern Thanksgiving table is some type of sweet potato. This delectable dish is neither a soufflé nor a mousse, but its consistency gives the impression of both. My mom, Twomama to her grandchildren, has been making this casserole as along as I have a memory. None of our holiday dinners would be complete without her sweet potatoes. What makes her soufflé so good is the pecan topping. Try it and I'm sure it will become your family’s new tradition!



Twomama’s Sweet Potato Soufflé

Ingredients:
3 cups cooked mashed sweet potatoes
½ teaspoon vanilla extract
½ cup butter, melted
1 cup sugar
2 eggs, beaten
½ cup milk

Topping:
1 cup brown sugar
½ cup flour
½ cup butter cut in small pieces
1 cup pecans, coarsely chopped

In a large bowl, beat together the first six ingredients, and then pour into a lightly greased 9 x 13 inch glass baking dish.

In a food processor fitted with the steel blade, combine the topping ingredients until crumbly. Sprinkle the topping over the sweet potato mixture.

Bake in a preheated oven at 350 degrees F for 45 to 50 minutes, or until browned and bubbly.

Serves 6

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George’s notes:

• I have prepare mom’s recipe in individual ramekins and served it as a dessert. That’s why I gave it a dessert lable.
• Sweet potatoes are a Native American plant that was the main source of nourishment for early homesteaders and for soldiers during the Revolutionary War.
• Sweet potatoes are among the most nutritious foods in the vegetable kingdom. They are packed with calcium, potassium, and vitamins A and C. This is why nutritionists called them the "vegetable indispensable."

Bacon Braised Green Beans

Over the next week, I will post a few of my favorite recipes for the dinner of all dinners, Thanksgiving. Here is my modern take on a Southern classic that will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tender—they’re coated with sautéed onions and little pieces of bacon. And who can resist bacon!

Bacon Braised Green Beans

Ingredients:
1 tablespoon olive oil
6 slices bacon, diced
1 cup thinly sliced onion
2 tablespoons sliced garlic
2 pounds green beans, rinsed, ends trimmed
1 cup chicken stock or canned, low-sodium chicken broth or water
1 teaspoon salt
½ teaspoons freshly ground black pepper

Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.



Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.

Remove from the heat and transfer the leaves to a serving dish or small platter to serve.

Serves 4 to 6

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George's notes:

• The old Southern method of cooking green beans was to cook them in salt water with a hunk of 'fatback' and let them simmer for several hours, until they were tender soft.
• Fatback is the layer of tissue under the skin of the back of a pig, with or without the skin. Fatback often is rendered to make a high quality lard.

Wild-Mushroom Bread Pudding...

Have you ever made a savory bread pudding? It’s going beyond the customary side dishes of vegetables & potatoes for a meat entrée. In this recipe I have combined the sophisticated flavor of sautéed wild mushrooms bathed them in cream and added some good buttered toast. All giving each portion that perfect mix of crisp, warm and melting rich interior. Whether you get fancy with wild mushrooms and pungent cheeses or you are frugal using stale bread and leftover vegetables, there are endless possibilities to a savory bread pudding. Here is an old recipe from Gourmet that is worth trying ~ Enjoy!



Wild-Mushroom Bread Pudding

Ingredients:
4 cups fresh bread ½-inch cubes, like brioche or challah
1½ pounds mixed fresh wild mushrooms
~ such as chanterelle, cremini, and oyster, trimmed
½ cup finely chopped shallot
2 tablespoons unsalted butter
½ cup finely chopped flat-leaf parsley
2 large garlic cloves, finely chopped
2 cups half-&-half
4 large eggs
½ cup grated parmesan cheese

8 (6-ounce) ramekins

Preheat oven to 350 degree F with rack in middle.
Bake bread cubes in 1 layer in a large shallow baking pan until golden-brown, about 10 minutes.

Slice mushrooms lengthwise into ¼-inch-thick pieces.

Cook shallot in butter in a heavy skillet over medium heat, stirring occasionally, until they begin to soften, about 3 minutes. Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper and cook until the liquid mushrooms give off has evaporated, about 15 minutes. Add parsley and garlic and cook, stirring, 2 more minutes. Remove from heat.

In a large bowl whisk together half-and-half, eggs, cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Stir in mushrooms and bread cubes until coated well and let stand 10 minutes so bread can absorb some of egg mixture.

Meanwhile, butter ramekins, then put a round of parchment in bottom of each and butter parchment.

Spoon mixture into ramekins and bake on a baking sheet until firm to the touch, 30 to 35 minutes. Un-mold puddings and discard parchment.

Serves 8
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George’s notes:
• Mushroom bread pudding can be baked in a buttered 2-quart shallow baking dish (not lined with parchment; do not un-mold pudding from baking dish).
• Bread cubes can be baked 1 day ahead and cooled, then kept in an airtight container at room temperature.
• Bread pudding can be assembled (but not baked) 2 hours ahead and chilled, covered. If serving with a Beef Tenderloin ~ bake bread puddings while the beef rest before craving.

Time of year to experiment...

Fall is a terrific time of year to experiment and cook with different varieties of fruits & vegetables. One such vegetable is a Spaghetti Squash. It has a stringy spaghetti like flesh that can be forked out once cooked. To select a good squash, pick one that’s even in color, heavy for its size, with no soft spots or green. You can store it on the counter for about a month, but once it’s cut, use it within 2 or 3 days. Also, Spaghetti Squash is a great alternative for pasta. Its low-calorie, about 75 calories per 8 ounces (cooked), plus it looks and acts just like spaghetti ~ but crispy!


Spaghetti Squash with a Smoked Chili Pesto

1 large spaghetti squash
~ the average spaghetti squash will yield about five cups.
To cook, pierce the squash a few times (don’t forget this step or you risk a very messy explosion) and bake whole in a moderate oven until completely tender, or microwave on high for about 5 minutes per pound, until the skin can be pierced easily and the squash is collapsing.

Cool for at least 15 minutes, cut in half lengthways and gently scoop out the seeds with a spoon; then using a fork ~ pull the strands away from the skin and place into a bowl.

Stir in the pesto below, or just add butter and salt, or a rich tomato sauce, and top with cheese.

Smoked Chili Pesto
Ingredients:
1 dried smoked chili, such as chipotle
2 tsp. smoked paprika
1 large bunch of fresh basil
¾ cup pine nuts
2 cloves of garlic
½ cup grated fresh Parmesan
½ tsp sea salt, or to taste
6 tablespoons extra virgin olive oil
¼ cup grated fresh Parmesan for topping

If using the dried chili, place it in a small pan with boiling water and simmer for 15-20 minutes, until soft and re-hydrated. Cool, deseed and chop.

Place the remaining pesto ingredients, except olive oil, in a food processor with the chopped chili and process until finely chopped. Add oil with the motor running, until a thick paste results.

Toss the pesto through the spaghetti squash ~ if it seems difficult to distribute, a little splash of boiling water will help.

Spoon the squash into an oven-proof dish, sprinkle with remaining Parmesan, and bake in a 350 degree F pre-heat oven until heated through, about 10-15 minutes.

Serves 4

Pasta Primavera, a light healthy dinner...

Last night I was in the mood for something light. So, I thought of Pasta Primavera. The word primavera refers to being served fresh vegetables; it is from the Italian (alla) primavera, or (in the) spring (style). Pasta primavera is almost always a simple-to-prepare dish using the fresh vegetables of the season. In spring you might make it with asparagus and peas, later in the summer with tomatoes and zucchini. Sometimes I use a cream sauce, sometimes a marinara sauce, and sometimes, just with some olive oil and shaved Parmesan. The following recipe is how I like to prepare Pasta Primavera ~ I use whatever vegetables & pasta I have on hand; with just a little olive oil as sauce.

Pasta Primavera

Ingredients:
½ pound Penne pasta
4 cups of mixed vegetables, for example:
1 carrot, peeled and cut into 2 x ½ -inch strips
1 medium zucchini, sliced into ¼ -inch slices
½ small bunch broccoli, sliced into ¼ -inch florets
½ red onion, sliced into ¼ -inch slices
½ bell pepper, any color, cut into thin strips
3 Tbsp olive oil
Salt and pepper
½ teaspoon Italian seasoning or herbes de Provence
A sprinkling of garlic salt
¼ cup of spaghetti, marinara, or tomato sauce
1 pint of cherry tomatoes, halved
Grated Parmesan for garnish

Bring a large pot of salted water to a boil (for your pasta).

Heat oil in a large skillet on medium high heat. Add the vegetables, stir to coat with oil. Cook for about 10 minutes, stirring only occasionally, until vegetables are just cooked. Turn off heat, but let pan stay on the burner.

While you are cooking the vegetables, add the dry pasta to the boiling water and follow the cooking instructions for the pasta. You want to time it so that the pasta is done soon after the vegetables.

Add a ¼ cup of the spaghetti, marinara, or tomato sauce to the vegetables, along with ¼ cup of water to thin the sauce. If you are using a prepared spaghetti or marinara sauce, you don't need to add much seasoning, just a ½ teaspoon of Italian seasoning or herbes de Provence, a few sprinkles of garlic salt, and salt and pepper to taste. If you are using a plain tomato sauce, you might want to start out cooking the vegetables by cooking a minced clove of garlic first, and then adding the vegetables, and then add a bit more of the seasoning (to taste). Spaghetti and marinara sauce are already seasoned. Once the pasta is ready - cooked but still a bit firm, or al dente - drain the pasta and put it directly into the skillet with the vegetables. Adjust seasoning. Add more sauce if needed. Gently mix in the cherry tomatoes.

Serve with some freshly grated Parmesan, if you like. A little bit of chopped fresh basil would go nicely with this as well.

Serves 4

Brussels Sprouts ~ the educated cabbage...

Growing up amongst some wonderful Southern cooks, vegetables were a primary item at every meal. Luckily for me, I had a wise Grandfather, who knew how to make vegetables fun. Let’s just say he was before his time, using child psychology to get us to eat our vegetables. I always remember that when brussel sprouts were served, he would say that they were ‘the educated cabbage’.

Over the years, I have turn to brussel sprouts, because I really like them and they are versatile & easy to prepare. Here is my favorite way: cooked until deliciously tender inside and perfectly brown and crusted on the outside. Use brussels sprouts that are on the small size and tightly closed. You can finish these with many different types of cheese but I tend to go for dusting of Parmesan.

Bacon - Brussels Sprouts

Ingredients:
24 small brussels sprouts
8 slices hick cut slab bacon
2½ tablespoons reserved bacon grease for rubbing
fine-grain sea salt and freshly ground black pepper
¼ cup grated Parmesan cheese

Cook bacon until crispy brown in a large skillet over medium heat. Remove and keep warm. Reserve 2½ tablespoon bacon grease and discard the rest.

Wash the brussels sprouts well. Trim the stem ends and remove any loose outer leaves. Cut in half from stem to top and gently toss in 1½ tablespoons reversed bacon grease. Place the brussels sprouts in the pan flat side down (single-layer), sprinkle with a couple pinches of salt, cover, and cook for roughly 5 minutes; the bottoms of the sprouts should only show a hint of browning. Cut into or taste one of the sprouts to gauge whether they’re tender throughout. If not, cover and cook for a few more minutes.

Once just tender, uncover, turn up the heat, and cook until the flat sides are deep brown and caramelized. Use a metal spatula to toss them once or twice to get some browning on the rounded side. Season with more salt, a few grinds of black pepper, and grated cheese. While you might be able to get away with keeping a platter of these warm in the oven for a few minutes, they are better if served immediately.

Serves 4