Spaghetti Squash Recipes and Ideas

Can you really substitute spaghetti squash for pasta? Why not? Who rights the rules anyway?

For all the details on how to prep the squash and for three easy recipes including Spaghetti Squash Sausage Boats and Spaghetti Squash Shrimp Scampi, check out my Zulily post here.

Some other ways to work this vegetable into your pre-existing recipes, try:

1. Sub for pasta layers in classic lasagna.

2. Try it with chicken parmesan.

3. Go ahead and work it in to your alfredo, marsala, and carbonara dinners.

4. Top it with chili.

5. Use it as a gluten-free pizza crust.

6. Mix in a casserole with sausage, peppers, and onions.

7. Combine with barbecue sauce and create meatless sliders.

8. Plate as a base for your favorite fish.

9. Toss with roasted kale leaves, olive oil, and garlic and a sprinkle of parmesan.

10. Use in addition to pasta in your favorite dishes.

I wonder if you could use it to make a fritter or pancake in the same way you would use shredded potato? Maybe mix with a little flour and egg and try it in the waffle maker? Hmmmm. 

It's nice to have choices and variety and spaghetti squash can certainly be worked in to your regularly plated meals. AND, when you belong to the clean plate club like I do, you will have absolutely no guilt while feeling Fed Well!

Brunch - Family and Blueberry Ricotta Pancakes

 

I am a very lucky woman and I know it. I have been able to see my family, with only a brief interruption, during most of the Covid-19 pandemic. We live very close to each other, have meals together throughout the week, and talk frequently.

I wouldn't trade it for the world!

I'm not here to brag, the issue is, since we see each often and two of us work from home, conversation is focused on the family and a smattering of current events. That's also lovely but I am uncomfortable with too much quiet - my mind races and anxiety starts to creep in. So, when we gathered for brunch recently, somehow we came across a great topic everyone could contribute to and I think it is good for sharing.

Where would you like to visit in the United States?

The answers often included explanations and specifics and sparked some great ideas as well as shared stories from those who may have already visited the dream destination. Fun!

Maybe you're here because you just want to know about the pancakes? Well, have you ever added ricotta to your pancake batter? Or, to your pancake batter pre-made mix?

This is not a sponsored post but I am linking it to the Krusteaz recipe because it is the easiest one I can find (click here). My grandson happens to love blueberries, and they were mixed in the batter as well as sprinkled on his plate and even though I spied his parents helping by tasting a bite or two, the pancakes were eaten to the last bite. Add a bit of luxurious creaminess to your pancakes and try adding ricotta.

Be grateful for the times you share with family and leave the table feeling Fed Well! I am.

Recipes or Guidelines?

 

Have you ever watched Good Eats? Host Alton Brown explains the science behind various cooking techniques and breaks down the reasons for performing particular steps in cooking. 

Have you ever watched Chopped or Beat Bobby Flay? Cooks are asked to highlight a particular ingredient(s) or create a specific dish and the meals are compared and judged.

Have you ever planned on cooking dinner, with a particular recipe in mind, only to find you are missing an ingredient?

What do you do? Do you scrap the entire idea of cooking? Switch to a completely different meal? Order pizza? Many times, I try to work through and around it.

Also, when I see a recipe, I often consider it a list of suggestions. Frequently, I have to adjust ingredients to find a combination of gluten-free and dairy-free, or simply omit items I know my family is unwilling to eat. (Took 30 years to find out my son doesn't care for baked potatoes - ah, but that's a story for another day.)

If I wrote you a list of ingredients, I bet you could figure out a way to make a spectacular dish. And maybe it would or wouldn't match the end result I had in mind. Have you ever cooked this way? Or do you need to know the details and measure precisely?  I understand the need for this behavior with baking and maybe that's part of the reason why I chose not to bake very much but for cooking - ah, I go by instinct.

So, this weekend, I will probably create one dish out of ingredients on hand and see what I come up with - fingers crossed it's delicious and leaves me feeling Fed Well.

Plate Dinner like a Pro (10 tips for meal plating)

 

Most of us have been doing more cooking at home than ever before and some are feeling the fatigue. Whether you mix in to-go orders from restaurants or do head out once in awhile, during the restrictions imposed during the Covid-19 pandemic, more and more people are preparing their own meals. One way to keep things interesting is to learn how to plate food like a professional - or at least make your own food dressed up for a close-up on social media.

1.  Start with a visually pleasing menu

Choose foods with different textures and colors. Combine salty, sweet, crunchy, soft, and an array of colors whenever possible.

2.  Pick one of the professional plating methods

• Classic - 11:00 carbs, 2:00 vegetables, 6:00 protein
• Landscape - long and low plating design
• Free Form - abstract with dots and curlicues of colorful sauce.

3.  Choose the right dish

A classic white plate can go a long way in making the food "pop." Also make sure you use bowls or plates with an edge when needed.

4. Control portion size

Recommendations vary according to the dish, but for the most part aim for half the plate to be vegetable, one quarter carbohydrate and one quarter protein. 

5.  Create Height

• Begin with a sauce or broth.

• The next layer is most likely going to be a carbohydrate but any  component that would taste great with the base is best.

• Finish with a protein either directly on to or leaning over the middle layer. If the protein is steak, consider placing horizontally cut slices as the last step.

6.  Garnish with purpose

Avoid simply sprinkling parsley or other herbs around the dish like edible confetti. Consider not only visual interest but how the food will taste and if your garnish makes sense with the recipe.

7.  Odd numbers are even better

When plating foods that may either be counted or noticed by their amount, choose an odd number of items.

8.  Hot should be hot and cold should be cold

Keep the temperature of the dish appropriate for the meal being served. Warm plates in a low oven or cool plates by storing in the refrigerator prior to plating.

9. Tools for food plating and presentation

For the most part, the utensils you have in the kitchen right now are great basic tools to begin carefully arranged food plating and presentation for dinner at home. To really raise your game, consider adding the following items:

·       Squeeze bottles for sauces, condiments, and olive oil

·       Pastry brush to spread sauces on the plate

·       Various sized tongs for careful placement of foods

·       A ring mold to be used for plating rice or other carbohydrates

·       A grater or microplane

·       Vegetable peelers can be used to create edible vegetable ribbons or chocolate shavings

10.  Is it practical for eating?

If the plated food needs to be cut make sure it is on a flat surface. If the food has been layered, do all of the components make sense to eat together or in simple terms, will the combination be delicious when eaten together?

For the full Fed Well blog on The Find by Zulily about food plating click here. Enjoy elevating the look of your dinner and I invite you to post your results on social media and tag #FedWell. 

What is the secret to a great Bloody Mary for brunch?

 

I love brunch! I love a good cocktail - sweet or savory. I love various types of alcohol (although I do confess, I have a hard time finding a wine I like). And, the idea of a mini-snack with my drink sounds really appealing. I love extra olives in my martini :)

I have tried a few Bloody Mary's and I have not yet found one I can really get behind and the variations in this drink seems to really make ordering it a crap shoot. What is it that makes the best Bloody Mary? Is it the use of real tomato juice or V-8? Is it the need for worcestershire sauce (it's not only hard to say, it took me a minute to spell it)? Does it have to have a rim of salt or Old Bay seasoning? Tell me please - what is the secret to a great Bloody Mary?

And, if I truly can't discover a version I like, what are some other great brunch cocktails? I know, mimosa's are so very trendy with a variety of fruit juices and garnishes. The classic screwdriver can also be a big hit.

I once sat next to a woman at an event brunch (not a shower or social occasion - it was a non-profit event and I was there as a member of the press) and she asked if I wanted a cocktail. I asked what she was having. "A whiskey sour," she smiled and held her glass up with pride. 

Is that the thing about brunch? No rules? I mean really, if we think about it, it's breakfast foods mixed with lunch foods, served from late morning through early evening sooooo why not? 

Maybe my classic martini isn't far off the mark for being just perfect with brunch?

Whatever makes you feel Fed Well, right?

Valentine's Day Dinner at Home - I recommend the Mr.'s Chicken Cutlets

 

What are your Valentine's Day plans? It falls on a Sunday this year so really, many people (despite Covid) have more options than usual. Day dates, dinner out, dinner take-out, or cooking at home are all fabulous choices. 

If I could have any wish granted, it would be for the Mr. to cook his secret weapon chicken cutlets. No special ingredients. No expensive tools or exotic seasonings. You want to know what I think his trick is? He takes the amount of time he needs, uses the dishes and tools he likes, and we happen to like our chicken cutlets the same way. Golden brown, crispy, not oily, but tender/juicy on the inside. He made this for me about a week ago and I have not stopped thinking about it.

You'll need:

• an egg
• Italian seasoned bread crumbs
• vegetable oil
• a large pan
• chicken cutlets (of course)
• plenty of patience

That's it!

He mixes up the egg in a small bowl with a fork. Heats the oil on medium. He just knows when it is hot enough like a kitchen genie. Then he dips the chicken in the egg then bread crumbs - and places it in the pan. That's it! Genius. He let's it sit and cook. He doesn't pick it up and check it or poke it or dust it in flour or anything. Simple!! 

And then, when he can see the edges of the cutlet turn a gorgeous honey color, the cutlet is flipped. Once. Until the chicken Gods whisper in his ear that the cutlet is perfect crisp. He does let it rest for a minute on double up paper towel on a plate before serving. 

So good!

It doesn't need sauce or cheese or anything complicated. You can if you like. Sometimes, a squeeze of fresh lemon juice turns it all up a notch.

AH.

So, if you are the one planning the Valentine's Day festivities, know this, it does not have to be grand or epic in size or expense. It does not have to involve traveling. Just a bit of care to the details, giving things the time they need, and planning on simply being Fed Well.

Soup's on! Potato and Leek Soup Recipe

Winter in New York means snow storms, N'oreasters, chilly days, and plenty of excuses for soup. I like taking a recipe for guidance and making it my own and encourage you to do the same. I found inspiration for this soup online, but here is how I did it.

You'll need:

• 5 - 6 potatoes - peeled and cubed
• 1 box store bought chicken stock
• 1 cup of heavy cream
• 1 large leek
• salt and pepper to taste
• Optional crispy garnish can be croutons, crumbled bacon or simply sprinkle with parsley or a few celery leaves.

*Immersion blender or blender

First, I had my helper, Fed Well, Jr. (FWJ) in his high chair supervising.

I peeled about 5 medium/large potatoes and cut them into equal size chunks so they would cook quickly. I placed them in a pot with one container of store bough chicken broth (low sodium for me) on medium heat.

While the potatoes heated, I sliced the leek and let it soak for a few minutes in a large bowl of water to make sure all the dirt was removed. The ribbons of leeks were then added in the same pot and brought to a low boil.

 

Let the vegetables simmer until the potatoes are soft.

Blend with cream, salt and pepper using an immersion blender or transfer the mixture to a blender. If the mixture seems a bit thick, add either more chicken broth or cream until the desired texture is achieved.

Garnish as desired.

FWJ was a huge fan of this creamy soup. Working with my grandson in the kitchen and finding a new soup recipe to share with someone I love left me feeling Fed Well and ready for the next snow day!