Puttanesca originated in Naples in the mid 19th century and is usually made with pasta, capers, tomatoes, garlic and hot peppers. Since I had a spaghetti squash I need to use up, I made this dish. It turned out wonderfully. Below is my own version of this!!
(Hidden under that luscious sauce is the shredded spaghetti squash!)
Spaghetti Squash Puttanesca
1 medium spaghetti squash cut in half horizontally with seeds removed
½ pound lean ground beef
1 diced jalapeno pepper or red pepper flakes (to taste)
2 stems of fresh basil leaves
1 T. olive oil
Salt and pepper
¾ cup of whole black olives (optional)
2 cups of Prego pasta sauce
Parmesan cheese for garnish
Drizzle olive oil over each half of squash and sprinkle with salt and pepper. Place cut side down in a Pyrex dish and bake in a preheated 350 degree oven uncovered for 60 to 75 minutes.
Remove squash and let cool before shredding each half with forks. Be careful not to puncture the squash skin! Cover loosely with foil. Let it rest while preparing the sauce.
In a large frypan (or wok – I love using a wok when preparing sauce for spaghetti), brown the beef, stirring frequently. When there is no more pink, add the 2 cups of pasta sauce.
Stir to combine all of the meat, adding the diced jalapenos (optional) or red pepper flakes
Add the pitted black olives and 1 stem of basil LEAVES and stir to combine.
Uncover the bowl of spaghetti squash shreds and pour the sauce the shreds.
Garnish with Parmesan cheese and the leaves from the other basil stem.
My spouse bought three medium sized zucchini at the grocery store with which I made this wonderful pesto dish. Meatless! Unlike most pesto dishes, this one I made with no pesto sauce, as you will see below. It was all his idea and turned out perfectly!
Zucchini Noodle ‘Pesto” for Two
2 medium zucchinis (ends trimmed) unpeeled
2 cups fresh packed basil leaves
2 cloves garlic chopped
1 T. cooking oil
2 teaspoons lemon juice
¼ cup shaved Parmesan cheese+
Kosher salt and black pepper
¼ cup toasted pine nuts
cherry or grape tomatoes
Extra-virgin olive oil for garnishing
Use a spiralizer to make strands of zucchini noodles(zoodles).I chose the thinner setting.
Shred the basil leaves by rolling them together like a cigar and slicing across the roll. This is called chiffonading.
Toast the pine nuts in a small pan until slightly brown and remove from heat.
Sauté the zucchini noodles in 1 tablespoon of cooking olive oil in a wok or deep frying pan for two minutes, stirring constantly.
Add the fresh basil leaves to the noodles and stir to mix well.
Add pine nuts and cherry tomatoes. Salt and pepper to preference.
Drizzle extra-virgin olive oil over the noodles and serve.
Top with shaved Parmesan cheese. Garnish with more basil leaves.
I made this version of Egg Roll in a Bowl last year and have been using it ever since while we were on the Keto Diet. It is great, but I have recently come across this one which uses a Mr. Lucky Mini Flakes of broccoli, cauliflower and carrots. It’s far easier than chopping up all that cabbage…LOL.
The original recipe from Tasha Metcalfwith the cabbage is below.
Keto Egg Roll in a Bowl Tasha Metcalf
Prep Time 5 minutes Cook Time 15 minutes Servings 6
1-pound ground pork OR chicken
1 head cabbage thinly sliced
½ onion medium, thinly sliced
1 tablespoon sesame oil
¼ cup soy sauce or liquid aminos
1 clove garlic minced
1 teaspoon ground ginger
2 tablespoons chicken broth
Salt and pepper to taste
2 stalks of green onion
Brown ground pork in a large pan or wok over medium heat.
Ensure cabbage and onion is thinly sliced into long strands. Use a spiralizer to cut the vegetables for quickest results.
Add sesame oil and onion to pan with browned ground pork. Mix together and continue cooking over medium heat.
Mix soy sauce, garlic, and ground ginger together in a small bowl. Once onions have browned, add the sauce mixture to the pan.
Immediately add the cabbage mixture to the pan and toss to coat the vegetable and evenly distribute ingredients. Add chicken broth to the pan and mix. Continue cooking over medium heat for three minutes, stirring frequently.
Garnish with salt, pepper, and green onion.
% Daily Value*
Total Fat 18g 28%
Total Carbohydrates 10g 3%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.
We likely all grew up with cauliflower smothered with Velveeta cheese. I was never quite sure that I didn’t like the cheese best? As my taste buds have matured I was willing to give roasted cauliflower a chance. I also like Thai foods. Grand slam for this recipe. You can certainly adjust the amount of Thai red curry paste you like, but as is the recipe is not all that hot. Give it a try and stop looking at that whole cauliflower and thinking CHEESE!
Red Thai Roasted Cauliflower Steaks
1 whole cauliflower head
1 Tbsp red curry paste
2 Tbsp olive oil (plus a little extra to coat pan and for little pieces)
salt and pepper to taste
Preheat oven to 450 degrees F
Remove the leaves of the cauliflower and then wash
Place the whole cauliflower head on a cutting board, with the stalk of the cauliflower facing up; then slice with a large, sharp knife into about 1 1/2″ thick slice, aiming to get 4, but if it’s a small head, you’ll get about 3. It isn’t a perfect science. Expect small pieces to break off (save these).
Coat the bottom of a large cast iron skillet or sheet pan with a little olive oil
Place your “steaks” on the pan
Mix together the red curry paste, olive oil and a little salt and pepper (based on your preferences – I go heavier on the pepper and wait until I taste later to add salt).
Coat the cauliflower steaks on the side facing up (only) with the red Thai curry/oil mixture and then pop into the oven for 20 minutes.
Meanwhile, take the smaller pieces and put them into the bowl, add a drizzle of olive oil and a little salt and pepper.
After the 20 minutes, ip the “steaks” and add the small pieces
Roast for another 10-15 minutes or until soft in the middle and slightly charred. Enjoy!
Having bought a huge bag of small potatoes from…you guessed it…Costco, I was stuck as to what to do with so many. Voila Pinterest. I followed the recipe by slicing those little gems using my trusty mandoline. I should have used regular potatoes as it would have been easier. Nevertheless, the flavour was great and doing them in muffin tins simplified serving. Great if you are serving a nice roast or fish.
Parmesan and Thyme Baked Potato Slices
Prep time 15 mins Cook time 1 hr. Total time 1 hr. and 15 mins
Makes about 4-6 servings
3 tbsp (45g) butter, melted
2 tbsp (25g) Parmesan cheese
1 tsp (3g) garlic powder
1 tsp thyme leaves
salt and freshly ground black pepper
8-10 gold potatoes (1.4 kg) sliced thin (about 1/16 inch -1.6 mm thick)
Preheat the oven to 375°F (190C). Butter 12 muffin cups and set aside. Cut the potatoes into thin slices.
Place potato slices into a large bowl. Add melted butter, Parmesan cheese, thyme, garlic, salt and pepper. Toss to coat evenly.
Layer the potato slices into stacks and place in the prepared muffin cups. Sprinkle some freshly ground black pepper. Heap up the potatoes as they will fall into the tins while baking.
Bake until the edges and tops are golden brown and the centers are tender, 55 minutes to 1 hour.
Remove from the oven, let them rest for 5 minutes then remove from pan and garnish with Parmesan cheese and thyme.
What to do when your stove gets taken away for repairs? Three choices – BBQ, Microwave or Slow Cooker. Oh, and company for dinner… Pinterest to the rescue as always. The best part is that we had everything in the house! Hope you will try this sometime soon, it beats cooking inside, as we can put our cooker outside, A great way to enhance the BBQ season!
Slow Cooker Chicken and Corn Chowder
4 slices bacon, diced
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
12 ounces red potato, diced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
2 cups corn kernels, frozen, canned or roasted
4 cups chicken broth 3 cloves garlic, minced
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Pinch of cayenne pepper (optional)
1 bay leaf
Kosher salt and freshly ground black pepper, to taste
1/2 cup half and half
2 tablespoons cornstarch
2 tablespoons unsalted butter
2 tablespoons chopped fresh chives
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Place chicken, potatoes, onion, carrots, celery, and corn into a 6-qt slow cooker. Stir in chicken broth, garlic, thyme, oregano, cayenne pepper and bay leaf; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.
In a small bowl, whisk together half and half and cornstarch. Stir in half and half mixture and butter during the last 30 minutes of cooking time.
Serve immediately, topped with bacon and garnished with chives, if desired.