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Showing posts with label Nice Food. Show all posts
Showing posts with label Nice Food. Show all posts

Sausage and Pepper Stuffed Spaghetti Squash

CookingAddic This recipe could not be easier, you simply roast some spaghetti squash stuff them with a mixture of Italian sausage and diced red peppers in a tomato sauce and cover it all in melted cheese!

Sausage and Pepper Stuffed Spaghetti Squash

A lot of the flavour in this dish comes from the sausage so choose some that you like and you can use your favourite tomato based sauce. This recipe is a great way to enjoy some fall spaghetti squash and it a great way to cut down on the carbs since the spaghetti squash replaces the pasta!

Sausage and Pepper Stuffed Spaghetti Squash

A quick, simple and tasty sausage and pepper stuffed spaghetti squash!


Ingredients

  • 2 small spaghetti squash, cut in half and seeded
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1 pound Italian sausage, casings removed
  • 1 tablespoon oil
  • 1 onion, diced
  • 2 red peppers, diced
  • 3 cloves garlic, chopped
  • 2 cups marinara sauce (or others sauce)
  • salt and pepper to taste
  • 1 cup partially skim mozzarella, shredded

Directions

  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
  2. Meanwhile, cook the sausage, about 8-10 minutes, crumbling it as you go and set aside.
  3. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  4. Add the red peppers and cook until just tender, about 2-3 minutes
  5. Add the garlic and cook until fragrant, about a minute.
  6. Add the sausage and marinara sauce, cook to heat and remove from heat.
  7. Fluff up some of the inside of each spaghetti squash half, divide the sauce and the cheese between them and broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.

Option: Use your favourite tomato sauce.



Sausage and Pepper Stuffed Spaghetti Squash


E n j o y . . .

Spicy Pepper Jack Mac and Cheese

CookingAddic Macaroni and cheese has to be one of the best comfort foods there is. Creamy, rich and loaded with tons of cheese. This is not your ordinary mac and cheese though. This SPICY Pepper Jack Mac and Cheese is a twist on the original. Loaded with Jalapenos, tomatoes, red pepper flakes, Tabasco and cayenne pepper. Spicy but not TOO spicy.




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This spicy mac and cheese is made with a creamy pepper jack cheese sauce.


This mac and cheese starts off with a typical roux (butter and flour whisked together). This helps thicken up our cheese sauce. Milk is then added and simmered until bubbly and thick. Cook pasta until al-dente so it still has a nice bite to it. Stir in cheese, diced jalapenos, cayenne pepper, and Tabasco and pour over noodles.

You can add more spice to this recipe if you like by adding the seeds of the jalapeno. I omitted them. You can also give your jalapeno a quick taste test to see how hot it is. This will help determine how much to add.

INGREDIENTS
  1. 2 cups cavapatti pasta, uncooked
  2. 1 tablespoon unsalted butter
  3. 1 tablespoon all purpose flour
  4. 1 cup milk
  5. ½ cup pepper jack cheese, shredded
  6. ¾ cup cherry tomatoes, quartered
  7. 1 teaspoon jalapeno, minced
  8. 1 teaspoon Tabasco
  9. ¼ teaspoon salt
  10. ¼ teaspoon pepper
  11. ⅛ teaspoon cayenne pepper
  12. fresh parsley chopped for garnish

INGREDIENTS

  • Boil pasta until al-dente.
  • Meanwhile add butter to a small saucepan. Heat until melted.
  • Stir in flour and whisk constantly for 1-2 minutes.
  • Add milk and simmer whisking constantly for another 3-4 minutes until thick.
  • Take off of the heat and whisk in cheese until fully melted.
  • Stir in tomatoes, jalapeno, Tabasco, salt, pepper and cayenne pepper.
  • Pour cheese sauce over the cooked noodles and toss to combine.
  • Serve with a sprinkle of parsley for garnish.

Read more:
NOTES
Original recipe from chefsavvy.com. Please do not publish my recipe or pictures without linking back to the original post. Thank you!


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ONE POT CHICKPEA TIKKA MASALA

One Pot Legume Tikka Masala- an wanton and nutritious aliment prefab with hot spices, burning cooked tomatoes, pure coloured and coco river. Vindicatory 30 proceedings to pass! (vegan + gluten-free)

I've been patiently ready to part this direction with you guys and it's been dynamical me nuts! I prefab it a few months ago, before we sinistral Calif., but with Thanksgiving themed recipes on the programme I had to put it off for a spell.

Then I tested it a terminal moment in my new kitchen and was reminded of fitting how swell it is. The flux of spices is so hot and the palm concentrate mixed with the burning roasted tomatoes hits your tastebuds in all the mitt places. On top of that, it's super prosperous to fox unitedly and exclusive requires one pot and 30 transactions to form!

If you've never poached with garam masala before, it combines a single blend of seasoning, cloves, laurel, nutmeg, herb and herb. A soft syrupy and a minuscule herb all in one.

I incline to bask solon of the spicy spices so I old conscionable enough garam masala so that you can discernment it among the pause of the seasonings. A tralatitious recipe strength use writer masala but you can ever taste endeavor it and add writer if you favor.

I also like to add a soupcon of preserved paprika and pepper for a minuscule temperature and complexity. Again, appear unimprisoned to customize it to your liking and use many or little!

Before we get to the recipe, I finger the penury to warn you that the ingredient listing looks a bit protracted. Nonetheless, forward you jazz a comfortably furnished alter support, you should already tally most of it in your stowage.

I same to process this with brownish basmati rice, crunchy cilantro and warming unit deform naan for a material nutrition that's perfect winter. I prospect it helps stronghold your bellies congested and your bodies lukewarm!



yield: 4 SERVINGS prep time: 10 cook time: 20 total time: 30

ONE POT CHICKPEA TIKKA MASALA


INGREDIENTS:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, diced (approx. 1 and 1/2 cup)
  • 1 teaspoon fine sea salt
  • 2 jalapeños, cored and finely chopped
  • 4-inches fresh ginger, minced (approx. 2 tablespoons)
  • 4 garlic cloves, minced (approx. 2 tablespoons)
  • 1 teaspoon garam masala
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon smoked paprika (or regular paprika)
  • pinch cayenne (optional)
  • 3 tablespoons tomato paste
  • 2 (15-ounce) cans diced fire roasted tomatoes*
  • 1 cup vegetable broth
  • 1 (15-ounce) can chickpeas, drained and rinsed
  • 3/4 cup unsweetened coconut milk
  • brown basmati rice, plain dairy-free yogurt, fresh cilantro and warm naan for serving


DIRECTIONS:

  1. In a volumed pot, change the oil over occupation change. Add the onion and the flavouring, stir and cook for 3 proceedings. Add the jalapeño, seasoner, and ail then cook for 2 minutes. Finally, add the spices (garam masala, cumin, curry, paprika, flavorer) and the tomato condiment then stir unitedly and fix for 2 writer transactions.
  2. Pour the cans of diced tomatoes with their juices and 1 cup vegetative broth into the pot. Bring to a roil and navigator for 10 proceedings, moving intermittently.
  3. Decoct emotionalism to a simmer then budge in the palm milk and chickpeas. Navigator until heated finished. Spend excitable with botanist basmati lyricist, overbold cilantro, unpretentious yoghourt and naan. Leftovers can be stored in an tight container in the icebox for up to 3 life


Greek Salad

A Greek style salad with tomatoes, cucumber, onion, pepper, olives and feta.

Greek Salad (Horiatiki Salata)

CookingAddic This is a more traditional Greek salad, one without lettuce, that typically consists of tomatoes, cucumbers, onions, peppers, olives, feta, olive oil, oregano and sometime a splash of red wine vinegar. 

This salad is super easy to make where you basically just need to slice the veggies and you are good to go! The feta is commonly served as a big slab on top of the salad but you can also serve it with the feta crumbled. This salad makes for a great side or even a light meal and it's perfect in the summer with all of the field ripened veggies around!

Ingredients
  • 2 large ripe tomatoes, sliced
  • 1 medium cucumber, sliced
  • 1 red onion, thinly sliced
  • 1 green pepper, thinly sliced
  • 16 kalamata olives, pits removed
  • 8 ounces feta, sliced or crumbled
  • 1 teaspoon oregano
  • extra virgin olive oil to taste

Directions
  1. Toss the tomatoes, cucumber, onion, pepper and olives in the olive oil, place it on a plate, top with the feta and sprinkle on the oregano along with a drizzle of olive oil.

Option: Add a splash of red wine vinegar.

Read more:


Greek Salad (Horiatiki Salata)

Singapore Noodles



Ingredients:

  • 3.5 tsp medium curry powder
  • 3 tbsp rice wine vinegar
  • 3 tbsp soy sauce
  • 1 tbsp turmeric
  • 3 tbsp water
  • cloves garlic
  • 1 inch piece ginger, peeled
  • 1/2 medium heat red chili
  • 1 tbsp sesame oil
  • spring onions
  • red bell pepper
  • 1/2 head broccoli
  • 2 handfuls green beans
  • 3 tbsp chopped fresh coriander
  • 300g rice vermicelli noodles
  • 1/2 block firm tofu

Method:

  1. Soak the noodles in a bowl of boiling water for 5-10 minutes, until soft.
  2. Chop the tofu into cubes and pan fry until browned, then tip onto a plate until ready to use.
  3. Meanwhile, combine the curry powder, rice vinegar, soy sauce, turmeric & water.
  4. Then finely chop the garlic, grate the ginger and prep the veg.
  5. Heat a tbsp of sesame oil in the pan and add the ginger, chili, garlic and spring onion, fry for a minute or so, then add the veg with half the sauce and fry for a couple of minutes. Next, add the rice, tofu & the rest of the sauce and toss together, cook for a couple of minutes until warmed through. Serve up with some fresh coriander and enjoy!

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BUFFALO TURKEY MEATBALLS

CookingAddic This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip.


This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip. TasteOrganicTurkey TurkeyTuesday AD


INGREDIENTS
  • For the meatballs:
  1. 1 pound Foster Farms Organic Ground Turkey
  2. 1/4 cup breadcrumbs
  3. 1 egg
  4. 1 teaspoon onion powder
  5. 1 teaspoon kosher salt
  6. ½ teaspoon ground black pepper

  • For the buffalo sauce:
  1. ½ cup red wine vinegar
  2. 1 cannedchipotle pepper, finely minced (remove the seeds before mincing to tone down the heat)
  3. 1 tablespoon honey
  4. 1 tablespoon ancho chile powder
  5. 1 tablespoon Dijon mustard
  6. 2 tablespoons cold unsalted butter, cut into pieces
  7. salt and pepper to taste
  8. 1 teaspoon cornstarch

  • Blue cheese dipping sauce:
  1. 1/2 cup low or non fat greek yogurt
  2. ½ cup low fat sour cream
  3. ⅓ cup crumbled blue cheese
  4. salt and pepper to taste
  5. 2 tablespoons finely chopped chives
Read more:

INSTRUCTIONS
  1. Preheat the broiler. Combine all of the meatball ingredients in a bowl and mix thoroughly. Using wet hands, shape the meat into balls that are 2 inches in diameter. Place the meatballs on a sheet pan that has been lined with foil and coated in cooking spray.
  2. Broil, for 8-10 minutes or until meatballs are cooked through.
  3. While the meatballs cook, make the sauce.
  4. Bring the vinegar, chipotle, honey and chile powder to a simmer in a medium saucepan over medium heat. Once it reaches a simmer, remove the mixture from the heat and whisk in the mustard and butter. Place the sauce pan back on the heat and bring to a simmer. Mix the cornstarch with 1 teaspoon of cold water; add the constarch mixture to the pan. Simmer for 2-3 minutes or until sauce has slightly thickened. Season to taste with salt and pepper.
  5. For the blue cheese sauce:
  6. Combine all of the ingredients. Cover and refrigerate for at least 30 minutes, or up to one day. Season to taste with salt and pepper before serving.
  7. To assemble: place the meatballs on a plate and drizzle the sauce over the top; toss gently to coat. Serve with blue cheese sauce.


This recipe for buffalo turkey meatballs is tender meatballs made with ground turkey that are tossed in a homemade chipotle sauce and served with a skinny blue cheese dip. TasteOrganicTurkey TurkeyTuesday AD



Lasagna Stuffed Spaghetti Squash

CookingAddic Lasagna is a layered pasta dish typically containing noodles, a meat sauce and a cheese or bechamel sauce and it is topped with plenty of cheese and baked until golden brown and bubbling.

Lasagna Stuffed Spaghetti Squash

This lasagna stuffed spaghetti squash takes the basic components of lasagna including the meat sauce and the cheese layer and stuffs them into a spaghetti squash, which essentially replaces the noodles, and bakes them until the cheese has melted. Since this dish goes with healthy spaghetti squash instead of noodles I decided to keep things on the lighter side going with ground turkey for the meat and a low fat cottage cheese for the cheese layer. Even though this lasagna stuffed spaghetti squash is designed to be healthier it certainly does not sacrifice anything in the way of flavour! You will definitely not miss the noodles in this tasty lasagna!


Ingredients
    FOR THE ROASTED SPAGHETTI SQUASH:
  1. 2 small spaghetti squash, cut in half and seeded
  2. 1 tablespoon oil
  3. salt and pepper to taste
    FOR THE LASAGNA MEAT SAUCE:
  1. 1 pound ground turkey
  2. 1 tablespoon oil
  3. 1 onion, diced
  4. 2 cloves garlic, chopped
  5. 1/2 teaspoon red pepper flakes
  6. 1/2 teaspoon fennel seeds, crushed
  7. 1 (15 ounce) can crushed tomatoes
  8. 1 tablespoon tomato paste (optional)
  9. 1 teaspoon italian seasoning or oregano
  10. 1 bay leaf
  11. 1/2 teaspoon paprika
  12. 1 tablespoon balsamic vinegar
  13. salt and pepper to taste
  14. 1 tablespoon basil, chopped
    FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
  1. 1 cup low fat cottage cheese or ricotta
  2. 1 tablespoon basil, chopped
  3. 1 cup partially skim mozzarella, shredded

Lasagna Stuffed Spaghetti Squash

Instructions
    FOR THE ROASTED SPAGHETTI SQUASH:
  1. Brush the inner flesh of the spaghetti squash with oil, season with salt and pepper and roast, skin side up, in a preheated 400F/200C oven until tender, about 30 minutes.
  2. FOR THE LASAGNA MEAT SAUCE:
  3. Meanwhile, cook the turkey, about 8-10 minutes, and set aside.
  4. Heat the oil in a large pan over medium heat, add the onion and cook until tender, about 5-7 minutes.
  5. Add the garlic, red pepper flakes, and fennel and cook until fragrant, about a minute.
  6. Add the turkey, tomatoes, tomato paste, italian seasoning, bay leaf, paprika, balsamic vinegar, salt and pepper, bring to a boil, reduce the heat and simmer until the spaghetti squash is cooked and then mix in the basil and remove from heat.
  7. FOR THE LASAGNA STUFFED SPAGHETTI SQUASH:
  8. Fluff up some of the inside of each spaghetti squash half, divide the mixture of the cottage cheese and basil between them followed by the sauce and the cheese.
  9. Broil in the oven until the cheese has melted and turned a light golden brown, about 2-3 minutes.
Lasagna Stuffed Spaghetti Squash

Option: Use ground beef or Italian sausage instead of ground turkey.
Option: Instead of making the sauce from scratch, use your favourite marinara or other tomato sauce.
Option: Add one 2 inch piece of parmesan rind to the sauce while it simmers.

Read more:


Italian Seasoning

A quick, easy and tasty Italian seasoning blend or spice mix!

Italian Seasoning

Ingredients
  • 2 tablespoon dried oregano
  • 2 tablespoon dried basil
  • 1 tablespoon dried rosemary
  • 1 tablespoon dried thyme
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried sage
Directions
  1. Mix everything.

Ham and Potato Corn Chowder

A lighter, creamy and tasty ham and potato corn chowder that is pure comfort in a bowl!

Ham and Potato Corn Chowder

CookingAddic The ham, potatoes and corn filled the soup out and as I often do, I added some white miso paste for even more flavour and a touch of umami. Not only is this ham and potato chowder really easy to make but it takes less than 30 minutes so it's perfect for any night of the week and if you make a large batch then the leftovers are even better for lunch the next day! Here's to hoping that it starts warming up soon but until then I have some ham and potato corn chowder to get me through these chilly early spring days!


Ingredients
  1. 3 tablespoons oil or butter
  2. 1 onion, diced
  3. 2 carrots, diced
  4. 2 stalks celery, diced
  5. 2 cloves garlic, chopped
  6. 1 teaspoon thyme, chopped
  7. 1/4 cup flour (or rice flour for gluten free)
  8. 2 cups ham broth or chicken broth
  9. 2 cups milk
  10. 1 1/2 pounds potatoes, diced small and optionally peeled
  11. 8 ounces ham, diced
  12. 1 cup corn
  13. salt and pepper to taste

Instructions

  1. Heat the oil in a large sauce pan over medium-high heat, add the onions, carrots and celery and cook until tender, about 8-10 minutes.
  2. Mix in the garlic, thyme and flour and cook until the flour is lightly browned, about 2-3 minutes.
  3. Slowly stir in the broth, deglazing the pan as you go, add the milk and potatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-12 minutes.
  4. Add the ham and corn, cook until heated and season with salt and pepper.

Ham and Potato Corn Chowder


Read more


Option: Start by cooking 4 strips of bacon, crumbling and setting aside before using the bacon grease to cook the veggies instead of the oil and then use the crumbled bacon as garnish.
Option: Omit the carrots and celery.
Option: Replace the potato with cauliflower.
Option: Fry the ham until slightly crispy on the outside before adding it to the soup.
Option: Add 1-2 tablespoons white miso paste by taking some of the hot broth and mixing it into the miso in a bowl and then mixing it back into the chowder as you remove it from the heat. (The miso adds a nice umami flavour!) Note: miso is salty so you will not need to season with as much salt.

Ham and Potato Corn Chowder