I'll share my recipe, if you'll share yours, August 10, 2012

11 years ago

Spaghetti Squash Gratin

(serves 4)

Daily Unadventures in Cooking

Adapted from (Loosely) Laura Rebeccas Kitchen

1 spaghetti squash

salt and pepper

1 cup sour cream

2 tablespoons freshly chopped chives

1/4 cup Romano cheese, shredded

Cook spaghetti squash. (You can do this lots of ways, I poked it all over with a fork and bake it at 400F for 1 hour.)

Preheat oven to 400F. Remove seeds from squash.

Scrape squash strands into a mixing bowl and discard skin.

Toss with chives, sour cream, half of the cheese, and lots of salt and pepper. Pour into a baking dish, sprinkle with cheese and bake for 30 minutes. If not browned on top, turn on broiler and broil until browned. Watch closely. Allow to cool for a few minutes before serving. (This reheats well, we ate it again the next night.)

Comments (4)

Jasdip
11 years ago
This is a recipe from our Milk calendar.

Sun-Dried Tomato Cauliflower Cheese (Milk Calendar)

1 cauliflower
2 tbsp (30 ml) butter
2 tbsp (30 ml) all-purpose flour
1 cup (250 ml) milk
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) pepper
2 egg yolks, beaten
1 tsp (5 ml) paprika, or cayenne if you want a bit of a kick
1 tsp (5 ml) grated lemon rind
1/2 cup (125 ml) grated Canadian Cheddar cheese

Preheat the oven to 400F (200C)

Break the cauliflower into florets and boil until just tender. Drain and place in a 9 x 9-inch (23 x 23 cm) baking dish.

Melt the butter in a saucepan over medium heat. Stir in the flour to form a paste. Slowly add the milk, stirring constantly as you bring it to a boil. Add the salt, pepper, egg yolks, paprika and lemon rind, stirring quickly so that the yolks do not curdle. Add half of the cheese and mix until it melts.

Pour the sauce over the cauliflower and top with the rest of the cheese. Bake for 15 to 20 min or until lightly browned.
houstonmom_gw
11 years ago
luckygardnr, that sounds wonderful. I'm a big fan of spaghetti squash!

jasdip, that sounds great, also. I'll confess to being confused about the name of the recipe, though! I expected to see sun-dried tomatoes listed as an ingredient.
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I'll share my recipe, if you'll share yours, August 22, 2012
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Luckygardner, I'll sure give that recipe a try. I wonder how the sauce would be served with spaghetti squash instead of pasta? I'll try with pasta first. Glenda, anything with taco seasoning gets my attention. Has anyone tried making your own taco seasoning? I need to try it. This recipe sounds like it would be good on a cold winter evening. See what happens when our weather cools off to the high 80's? I think of stews, casseroles and soup :-) BRAISED TARRAGON CHICKEN (Williams Sonoma) (Slow Cooker) 1 Tbs. vegetable oil 1 chicken, about 4 lb., cut into 8 pieces 2 large leeks, white and light green portions, rinsed well and thinly sliced Kosher salt and freshly ground pepper, to taste 2 tsp. minced garlic 2 Tbs. all-purpose flour 1/2 cup dry white wine 2 Tbs. chopped fresh tarragon 3 Tbs. chopped fresh flat-leaf parsley 1 Tbs. fresh lemon juice 1 1/4 cups chicken broth 4 carrots, peeled and cut into 2-inch lengths 1/2 cup heavy cream In the stovetop-safe insert of a slow cooker (or a skillet) over medium-high heat, warm the oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate. Reduce the heat to medium. Add the leeks and season with salt and pepper. Cook, stirring occasionally, until tender, 4 to 5 minutes. Add the garlic and flour and cook, stirring constantly, for 1 minute. Add the wine and cook, stirring to scrape up the browned bits from the pan bottom, until the liquid is almost evaporated, about 1 minute. Add 1 Tbs. of the tarragon, 2 Tbs. of the parsley, the lemon juice, broth, carrots and chicken. Transfer the insert to the slow-cooker base. Cover and cook on high according to the manufacturerÃ¯Â¿Â½s instructions until the chicken and carrots are tender, about 3 hours; stir in the cream during the last 30 minutes of cooking. Stir in the remaining 1 Tbs. tarragon and 1 Tbs. parsley, and season with salt and pepper. Serve immediately with mashed potatoes alongside. Serves 4 to 6.
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Jasdip
11 years ago
HoustonMom, I messed up; thanks for pointing that out.

I grabbed the wrong recipe.....the one that I meant to post is an up-dated version of the one I posted.

Sun-Dried Tomato Cauliflower Cheese (Milk Calendar)

1 cauliflower, cut into florets (about 6 cups
1 tbsp (15 ml) butter
2 cloves garlic, minced
2 1/2 tbsp (37 ml) all-purpose flour
1 1/2 cups (375 ml) milk
1/4 cup (50 ml) thinly sliced sun-dried tomatoes
1/2 tsp (2 ml) sweet paprika or
1/8 tsp ( 0.50 ml) smoked paprika
1/4 tsp (1 ml) pepper
3/4 cup (175 ml) shredded Canadian old Cheddar or
Friulano cheese, divided

In a large pot of boiling water, boil cauliflower for about 7 min or until just tender. Drain well; set aside.

Meanwhile, in a small saucepan, melt butter over medium heat. Saute garlic for 1 min or until fragrant. Whisk flour into milk; gradually pour into pan, whisking constantly.

Stir in sun-dried tomatoes, paprika, pepper and cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat and stir in half of the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
glenda_al
11 years ago
Blueberry pie

4 cups fresh or frozen blueberries (thawed, if frozen)
3 tablespoons instant tapioca
3/4 cup plus 1 tablespoon sugar, divided
1 tablespoon lemon juice
Zest of 1 lemon
1 (15-ounce) box refrigerated pie crusts
1 egg, beaten

Instructions
1. Preheat oven to 400 degrees F. In a large bowl, combine blueberries, tapioca, 3/4 cup sugar, the lemon juice, and lemon zest; mix well and let stand 15 to 20 minutes.
2. Meanwhile, unroll 1 pie crust and place in a 9-inch pie plate. Pour blueberry mixture into crust. Unroll remaining pie crust and place on top of mixture; seal, and flute edges. Cut several slits in crust, brush with egg, and sprinkle with remaining sugar.
3. Place a pan under pie so it wonÃ¯Â¿Â½t drip in the oven. Bake 50 to 55 minutes, or until top is

I'll share my recipe, if you'll share yours, August 10, 2012

Comments (4)

Jasdip

houstonmom_gw

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Jasdip

glenda_al

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