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| A fondness for steam... (C) scifiwithpaprika 2019 |
The Meal Plan:
Sat (L) leftover salmon (S) out for pizza
Sun (L) leftovers (S) Spaghetti Squash Casserole
Mon (yoga/Bkgrp/Legion) leftover pizza
Tues - leftovers squash
Wed - Carnitas
Thurs (yoga) - leftover squash
Fri - leftover carnitas
Lunches - punjabi chickpeas with potatoes (me); hummus and veggies (husband)
Spaghetti Squash Casserole (Eating Well Jan/Feb 20)
IF you don't have a microwave (which I don't) or your microwave can be iffy, you'll want to bake your squash in the oven. Which I think makes for a more flavorful squash anyway, BUT it does require a bit of advanced planning or some extra time to prep. I baked the squash in the morning, scooped out and popped it into the fridge. Then when it came to assembly, all I needed to do was pull the squash out and proceed.
This was pretty good - with some notable modifications. I used mild Italian sausage, I added red pepper flakes, and I skipped the basil (too $$ this time of year). This would have been very bland without the uptick in flavor - which if you have kiddos is not necessarily a bad thing, but for some adult taste buds, waayy to bland.
Recommended with modifications to up the flavor/heat
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| photo from eatingwell.com |
1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed
2 tablespoons water
1 pound lean ground beef (( used mild Italian sausage)
1 medium shallot, sliced
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
½ teaspoon plus 1/8 teaspoon salt
½ teaspoon ground pepper
1 (28 ounce) can no-salt-added crushed tomatoes
1 cup shredded fontina cheese (I used mozzarella, had it in the fridge)
Preheat oven to 400 degrees F.
Place squash, cut-side down, in a microwave-safe dish; add water. Microwave, uncovered, on High until tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.)
Meanwhile, cook ground beef in a large ovenproof skillet over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 5 to 7 minutes. Add shallot, garlic, Italian seasoning, salt and pepper and cook, stirring, for 1 minute. Stir in tomatoes and bring to a boil. Reduce heat to maintain a simmer.
Use a fork to scrape the squash flesh from the shells into the sauce; stir to combine. Top with cheese. Transfer the pan to the oven and bake until bubbling, about 15 minutes. Let stand for 5 minutes. Serve sprinkled with basil, if desired.
Carnitas (Great American Slow Cooker Cookbook)
A simple but flavorful slow cooker dish that is chop, plop, and walk away. The recipe has directions for three different slow cooker sizes - 2 to 3 1/2 quart, 4 to 5 1/2 quart, and 6 to 8 quart, which also correlates into serving sizes via the amount of your pork (2lbs, 3 1/2 lbs, 5 lbs). I did the 2lb option, but in a 5-6lbs slow cooker (it was my smaller one).
This was perfect for a weeknight meal. I prepped in the morning, cooked on low for closer to 9 hours, shredded and reduced the juices, and dinner was on the table. I served with a side of cornbread (also prepped in the morning). Recommended for it's simplicity and ease.
Serves 4-5
2 lbs boneless pork shoulder, cut into 2" pieces
1/2 cup (1 sm can) chopped green chilies (mild or hot)
1/4 cup orange juice
1/4 cup lime juice
1 tbsp minced garlic
1 tsp garlic
Combine cubed pork, chilies, orange juice, lime juice, garlic and cumin in the slow cooker.
Cover and cook on low for 8 hours, or until the pork is quite tender
Transfer the pork chunks to a bowl, strain the fat from the sauce. Pour the de-fatted juices into a sauce pan and bring to a boil over high heat, stirring occasionally. Boil until reduced by half. Pour over pork cubes and serve.
My notes: alternatively, heat a skillet over medium-high heat, shred the pork, and sear the shredded pork until browned slightly. Add in reduced juices if desired and serve. Garnish with toppings of choice.
Oh yeah...this was very good and fairly easy to make. A blend of warm spices, onion, ginger, chickpeas and potato. The ingredient list seems substantial, but it's mostly spices. I did think the flavor profile in this was closer in taste to what I get from my local Indian restaurant and worth the time. The recipe does require the onion to be grated - next time I will do this in my food processor.
One substitution - I used Yukon Gold potatoes instead of Russet because I had those in the pantry. I made this for lunches and I made a batch of basmati rice to go with. This made five pre-portioned lunches for me. So nice to just grab and go in the mornings!
Recommended - check out the cookbook or online subscription.
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