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

Mild Hangover Cure = Peas and Curry

Garam Masala Risotto

I Love Peas.  Can't get enough of them, they're like caviar in vegetable form when cooked properly.  They pop delicately and burst forth fresh spring flavors even in the dead of winter. When placed into a spicy and earthy curry, their subtle flavor somehow becomes the highlight of a bold dish. When I came up with this recipe, I had a mild hangover only a good curry could fix. However, I had no chickpeas, no potatoes, no meat. Just a terrible temper, an onion and some peas....really I was in a quandary. To get my curry-pea fix, I did the only thing that made any kind of sense to my agitated mind: I used risotto as my vehicle.

Risotto is a wonder dish that can morph into many things.  The traditional version made with white wine, onion, butter, rice, and parmesean is a great starting place, but once you're comfortable with the basics there are so many other things you can do!

For instance, the following replacements will morph the traditional version into a warm, comforting desert that is perfect eaten in the winter months next to a fire with a glass of hot buttered rum:

Traditional	Fall Apple
Stock	Spiced Tea
White Wine	Calvados
Onions	Apples
Parmesean	Marscapone

Creating a caramel and using boiled milk instead of broth will give you a the richest, creamiest rice pudding imaginable   If you add coconut milk and green or red curry paste to the broth, you can make a fabulous Thai inspired risotto. Hmm, I should add those recipes as well at some point.

For this particular version, I did the following to make a generous serving for one:

The Cooking Liquid
3-4 cups water
2 tablespoons garam masala
1/2 cube vegetable boullion (If you have homemade vegetable stock on hand, more power to you-it would be amazing)
1/2 teaspoon salt (more to taste)

The Pan
1 tablespoon butter
1/2 of a small yellow onion
Dash of Tumeric, Cumin, Coriander, and Cayenne
1 tablespoon Garam Masala
1/4 teaspoon sea salt
1/3 cup arborio rice
1/3 cup frozen peas (Fresh would be wonderful as well, but never ever ever canned)
White wine (I used a Pinot Grigio-no sweet wine for this recipe, buttery would work best)

Start by combining all of the elements of The Cooking Liquid in a pot and place it on a back burner over medium heat, enough to simmer but not enough to boil.

While the broth is heating up, pour yourself a glass of wine and enjoy a few sips.  Finely chop the onion half and set aside. Combine the Tumeric, Cumin, Coriander, Cayenne, and Garam Masala into a small bowl so they are ready to simply toss in the pan. Measure the Arborio and peas separately and set aside. Grab a measuring cup and set it near the broth to be used as a ladle while cooking. Sip more wine...

Melt the butter in a medium saucepan over medium to medium high heat just until it begins to brown.  Throw in the onions and spices, and saute until the onions become translucent   At this moment, add your rice and stir to ensure the butter mixture evenly coats the grains.  Continue to saute the rice until it just begins to look different, opaque-ish...you'll know it when you see it. Usually between 1-2 minutes Spill some of your wine into the pan to deglaze. (you're cooking for yourself, after all, so don't get squeamish! If you were to prepare this for anyone else I'd advise having some wine set aside, though, for propriety's sake)

Add approximately half of a cup of The Cooking Liquid to The Pan, and simmer. Stir slowly and frequently. Nay, constantly. After the initial liquid cooks down and is absorbed by the rice, add another dose. Continue this process of adding 1/4 to 1/2 cup increments, and allowing it to cook down, until your rice has reached the consistency you desire and you have a nice, thick, creamy sauce. Add the peas, and continue to cook for 2-4 minutes before transferring the entire concoction to a bowl.

Grate Parmesean over the top, if you wish, and enjoy!

Note:  Adding a protein to risotto is easily done, just cook it in advance, have it chopped or shredded and on a plate, and add it to the pan when the rice is just prior to your desired consistency. Never add meat too soon or it will overcook and ruin the entire dish.

I've made this several times since the morning of its conception, it never fails to satisfy:-)