The Ingredient Itch-Spaghetti Squash

Tasty leftovers for lunch:-)

Have you ever been introduced to something and found yourself on a bit of a rampage with it?  A new style, new author, new hobby, or, say, new ingredient, that you just can't get enough of?  I call this an itch. My previous such ingredient itch obsession was the variety of Masalas available at any Indian grocery store, and trust me, there will be a raving post about on those soon. However, my most recent craze revolves around spaghetti squash.  Up until two weeks ago I had never once cooked with it. Then, while dining at a friend's home, I had my first ever taste of what I now can't stop eating.  It was not a pleasant introduction- it was similar to meeting someone with super clammy hands and an overly firm grip, who holds on too long while maintaining awkward eye contact.  The sauce was a white wine cream sauce, with ground pork sausage and onions-completely the wrong texture and flavor marriage.  Not only that but it was bland!  Nothing with white wine, sausage, or onions has any excuse to be bland. No, no, no.  I kept eating it thinking:  This could be better, I can't judge this poor ingredient with the clammy hands, maybe it's just uncomfortable in it's outfit.  I know this can be better.  And oh my, could it.
Over the last 2 weeks I have made no less than 6 preparations of squash. I'm finding it to be a fantastic go-to healthy meal during the week because it is SO fast to cook!  Chop a squash in half, scoop it out, and chuck it in the microwave (yes, the microwave) for 8 minutes.  You're 3/4 of the way to the table because while the squash is cooking, you can get a good jump on chopping, melting, and preparing everything to go with it.

 Easiest preparation-as shown in leftover form, above, involves only cooking the squash, topping with butter, salt and black pepper and peas,  followed by grated parm. Totally addicting. Even the most complex casserole preparations only take about 40 minute start to finish. 

Spaghetti Squash is my current love, and an added bonus: at only 42 calories per serving of squash, I'm finding that I don't mind splurging a little on the things that go with it, or dessert;-)


I didnt even get to snap a picture of this one because we were ravenously hungry, it came together so quickly, and we ate every bite! I'm sure I'll be able to post one, soon:-)

Moroccan Spaghetti Squash
Adaptated from the February, 2002 issue of Gourmet, as shown here on Epicurious
Serves 2

1  spaghetti squash, cut in half and scooped of its seeds

1 full size sausage link-cooked*. We were lucky enough to have a Moroccan sausage from Kramarczuk's that we brought back from our trip to Minneapolis, but many sausages will do, depending on the flavor you want

3 tablespoons unsalted butter

2 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/8 teaspoon cayenne pepper

salt

1-2 oz raisins

1 carrot, shreded

* If your link is raw, cook it in a medium saute pan before starting the steps below, and do not discard the fat in the pan. 

Put the squash halves in the microwave uncovered for 8 minutes. 
While the squash is cooking, take the time to mince the garlic, measure the spices out into a small bowl, measure carrots and raisins, and chop your sausage into 1/2 inch rounds, and then in half again so you have approximately 24-30 half circle pieces, depending on the size of your original sausage.
Melt the butter in a medium saute pan over medium heat, when it is all melted, add the garlic and cook for 1-2 minutes.  
Add the spices all at once and stir to combine until the aroma fills your kitchen
Add the carrots and the raisins.
Add the sausage, and stir the entire mess up- remove from heat.
Remove the squash from the microwave, and pull the strands it into a large bowl.
Pour the entire contents of the sauce pan over the spaghetti squash, and toss to mix-enjoy!

Read More http://www.epicurious.com/recipes/food/views/Spaghetti-Squash-with-Moroccan-Spices-106168#ixzz2N3gvHV2A

Waking Up is Hard to Do

"Coffee & Fruit" Breakfast Quinoa

(Or...Breakfast Quinoa Base with Infinite Room for Variation)
It's about 15 minutes past the point I should have fallen asleep in order to be re-charged for a long day in the lab tomorrow, but I can't sleep.  We just put a deposit down on a house today, and I'm scheming. Breakfast Scheming.  Breakfast is a pain for me.  I hate waking up earlier than I have to.  I have been known to skip breakfast, to occasionally use dry shampoo instead of a morning shower, and to keep a toothbrush in my car for those mornings when I have to wake up and fly out the door in less than 2 minutes to get to work on time....I know.  I know.
BUT.  Since I discovered my new breakfast routine, things have a bit been better.  I already know that this is the breakfast I'm going to make in some variation for the new house almost daily, and that since it gets ME out of bed, its sure to get The Buck to wake up, too.  Cooking anything IN coffee is a great way to make your house smell insanely good in the morning, too:-)

Now, there are those who argue that you should cook quinoa for breakfast overnight to just grab-and-go in the morning.  You might think I would agree, given my ill adaptation to morning times...I do not.  I would rather eat this-piping hot, while sipping coffee and reading the news- than bring anything to the office to re-heat.  For one thing, there is a definite mushiness associated with re-warmed breakfast cereal type foods that I do not find appealing.  For another, taking the extra half hour in the morning gives me energy and sets the tone for a great day. Especially with a breakfast like this that doesn't leave me stalking the pastry bar at 9:05....

It's not a new concept, but this is my favorite version to date.  If you prefer the 1:2 ratio of quinoa to liquid, be my quest and add more coffee or water as you like.  If you like raspberries, use them mixed with Berry Cobbler Coffee.  If you hate bananas, dont add them. As always, guidelines only:

2/3 cup obscenely flavored coffee (my personal favorite is anything Bananas Foster flavored, but depending on what you add later you can be quite inventive)
1/3 cup water
1-2 tbsp cream or coffee creamer  (I do 1 tbsb cream with a dash of vanilla extract just because I try to avoid HFCS, but I've honestly done this with flavored coffee creamer and it works just as well, all depends on how healthy you feel like being on a given morning)
1 Cinnamon Stick, if available  
2/3 cup quinoa-rinsed!
2 Tablespoons Dried Blueberries
1 Tablespoon Coconut Flakes
1 Teaspoon dried pumpkin seeds
1 Tablespoon Walnuts
  (I just have little measuring spoons in these jars already, but any size spoon will do, really)
1/2 Banana, sliced
Brown Sugar, to taste

Combine coffee, water, cream, cinnamon stick, and quinoa in a small saucepan.  Bring to a boil. Once boil has been reached, turn down the heat and simmer from 15-25 minutes-depending on your desired doneness-with a lid slightly ajar to allow steam to escape. 
Gives you the perfect amount of time to do hair, makeup, brush teeth, and begin to peruse the morning news or crossword puzzle...

Return to stove and fluff quinoa with a fork. Add blueberries, pumpkin seeds, and walnuts, and stir to combine. Line the bottom of a bowl with sliced banana. Transfer quinoa to the bowl, top with a small amount of cream, and brown sugar to taste. It's about as tasty as one could expect quinoa to be in a breakfast, and it's a great powerhouse to start your day