Marry Me Spaghetti Squash

Looking at that title, I want to clarify. I do not want to marry spaghetti squash. I am already in a committed relationship. There is a flood on food sights, however, for the “Marry Me” base and I am actually getting on the bandwagon (a little).

Where did this come from? As the story goes, it originated at Delish, a video food site. It was a skillet chicken dish with a Tuscan flavor featuring garlic, parmesan, cream, and sun dried tomatoes. Seeing the dish caused a producer to say that they would marry for it.  And that is how a trend was born.

Actually the ingredients are a wonderful combination and cooks soon realized that it could be used for all manner of proteins and in many cases vegetables. I have made several variations using chicken, but this latest experiment focused on the versatile and identity conflicted Spaghetti Squash.

It is a hard shell squash like the winter squashes, but the inside is a pale yellow and when cooked it becomes stringy and if done “al dent” is a bit crunchy.

Some say it can be used in place of pasta. I find that a bit of a stretch. You really can’t twirl it on a fork and while it does get along with tomato based sauces, it really does shine with creamier toppings and in casseroles If you cut the squash carefully, the skin can become the baking/serving vessel. I posted a recipe many years ago doing just that. It was called Spaghetti Squash Lasagna and you can check out the recipe here.https://mamadskitchen.net/recipe/spaghetti-squash-lasagna/   

Now back to today’s dish. The base is oven roasted spaghetti squash. This is by far the best way to cook it.  Cut the squash in half length wise and scrape out the seeds. Spray the cut side with cooking spray and season to you liking. Bake cut side down on a foil lined baking sheet for 30 minutes or so at 350 degrees. The skin should yield a little when you touch it. Let it cool and then scrape the flesh out. It should come out in small strings.

Now for the other ingredients. I did use the Marry Me cornerstones, sun dried tomatoes and garlic, but I added a few other ingredients that speak to me often, those are Artichoke Hearts and Spinach. Garlic gets lonely if it doesn’t have onions, so that went in too.

Cheese, in my recipe is pecorino romano. Freshly grated, it will give some sharpness to the dish.Yes, that is the Mouli Grater I have had since I was a bride (the first time).

Now for the sauce. I didn’t use cream, I didn’t have any, so I substituted Ricotta (whole milk) and to lighten it up just a little, some chicken broth The pecorino would also join the sauce. More about that other pictured cheese later.

While the squash was roasting I cooked the other vegetables. A little olive oil and the onions went into the pan, followed shortly by the artichokes, garlic, sun dried tomatoes, and finally the spinach. Then I gently folded in the shredded squash and we were ready to turn it into a casserole.

The sauce was Ricotta, Chicken Broth, and Pecorino. I played with the broth until everything was creamy but not soupy. Then it was into a casserole, topped with a foil bonnet, and into the oven. 20 – 30 minutes and it was time to replace the foil bonnet with a layer of that Italian Cheese Blend.

It came out beautifully golden and was too quickly scooped onto plates. It was a perfect accompaniment to grilled pork loin.

Here is the recipe. As always change it up and make it your own.

Print
Marry Me Spaghetti Squash
Servings: 4
Author: binner216@comcast.net
Ingredients
  • 1-1/2 -2 Pound Spaghetti Squash
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Chopped Onion
  • 2-3 Garlic Cloves
  • 1-1/2 Cups Frozen Artichoke Hearts Thawed and dried
  • 1/3 Cup Sun Dried Tomatoes
  • 4 Cups Spinach Roughly Chopped
  • 1/2 Cup Whole Milk Ricotta
  • 1/2 Cup Chicken Broth More or less as needed
  • 2-3 Tbsp. Grated Romano or Parmesan
  • 1/2 Cup Grated Italian Blend Cheese
Instructions
Roast The Spaghetti Squash

  1. Cut the squash in half lengthwise. A sharp knife and a bit of muscle will be necessary.

  2. Scoop out the seeds. Spray the cut sides with cooking spray or brush with olive oil. Season as you choose. (I used Mccormick Italian Herb Grater.) Place cut side down on a foil lined baking sheet.

  3. Roast at 350 degrees for 20 to 30 minutes. It is done when you can press on the skin and leave a little impression. Remove from oven and allow to cool cut side up until it can be easily handled. When cool, use a fork to scrape out the strings.

The Rest of the Ingredients

  1. In a large skillet heat the olive oil over medium heat. Add the onion and cook until it begins to soften. Add the artichoke hearts and cook until they begin to get some color. This should take 5 minutes or so.

  2. Add the garlic and cook for 2-3 minutes before adding the spinach. The spinach will seem like a lot, but it will cook down in a matter of minutes. Finally add the squash and sun dried tomatoes folding them in and cooking for 2-3 minutes.

  3. Stir in the Ricotta and gradually add enough of the chicken broth to make everything creamy. When you are happy with the consistency, add the grated Romano or Parmesan. Make sure everything is nicely blended and pour into a medium size casserole that you have lightly coated with cooking spray. Lightly cover with foil and bake for 20- 25 minutes at 350 degrees until it is just starting to bubble around the edges.

  4. Remove from the oven and sprinkle with the Italian cheese blend. Leave the foil off and return it to the oven. Bake until the cheese melts and is just beginning to brown. Let sit for a few minutes before serving.

Easter Pie (Calzone) Revisited

 

As Easter is just around the corner, in many Italian homes it is Calzone season. I shared my mother’s recipe a number of years ago and I thought it was time to make a few changes. Not to the recipe, that will never change, but to the presentation.

We always referred to it as Calzone (as a child I pronounced it “gout-zone”) but it is also known as Pizza Rustica, Pizzagaina, Torta Pasqualina or simply Easter Pie. Besides going by many names, there are easily hundreds of versions. My aunt always put hard boiled eggs and ham in hers. I’ve seen lots of recipes that use Touma Cheese and even some that don’t have meat. Every family and every region seems to have their own recipe. My mother’s is somewhere in the middle. It has a simple ingredient list of sausage, ricotta, and eggs. Pecorino Romano and parsley round out the ingredient list for the filling.

Her crust is heavenly, part pie crust part biscuit and 100% delicious.

It all comes together in a pie plate and is topped with a crust. It heads into the oven.

When it is almost baked it gets brushed with egg yolk to create the glossy golden crust that always made my heart sing.

Here is her recipe.

5 from 1 vote
Print
Easter Pie (Calzone)

A tradition in many Italian homes, this is my mother's (and her family's)version.

Servings: 8
Author: binner216@comcast.net
Ingredients
Crust
  • 1-1/2 Cups Flour
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Salt
  • 1 Egg
  • 2 Tbsp. Milk
  • 1/2 Cup Shortening or Butter
Filling
  • 1 Lb. Italian Sausage Bulk is easiest
  • 1 Lb Ricotta Whole Milk
  • 2 Eggs Lightly beaten
  • 1/4 Tsp. Black Pepper
  • 1/3 Cup Pecorino Romano Grated
  • 2 Tbsp. Parsley Chopped
  • 1 Egg Yolk To glaze the crust
Instructions
Crust

  1. Sift the dry ingredients together in a large bowl. Cut in the shortening (or butter) until it is well blended

  2. Beat the egg and milk together and add to the dough mixture. Blend well and turn out on a floured surface and knead for one minute. Wrap in plastic and chill for about 30 minutes.

Filling

  1. Cook the sausage and drain on paper towels. Allow it to cool.

  2. Place the ricotta in a large bowl, add the beaten egg, cheese, parsley, pepper, and cooled sausage. Stir gently to blend.

Assembly

  1. Remove the dough from refrigerator. Lightly spray the pie pan with cooking spray and preheat the oven to 400 degrees.

  2. Divide the dough in half and roll one half out on a floured surface. Roll to a size that will cover the bottom of a 9 inch pie pan and extend up over the rim. Place the crust in the prepared pie pan.

  3. Spoon the filling into the crust smoothing it out evenly. Roll out the other half of the dough and place it on top of the filling. Cut several slits in the top crust to let steam escape. Crimp the edges to seal it well. If desired, snip the edges and fold the pieces in an alternating pattern.

  4. Bake in preheated oven for 30-35 minutes. About 15 minutes before the end of the baking time brush the top crust with beaten egg yolk. When the crust is golden brown remove it from the oven and allow to cool to room temperature. Serve for Easter breakfast or whenever you would like. Store leftovers in the refrigerator.

 

Have a joyful and blessed Easter.

Artichoke & Spinach Soup with Chicken Sausage (The Update)

I recently posted about a Roasted Artichoke Salad and attached an earlier post that shared two other artichoke recipes. Time passes (10 years) and changes happen (downsizing) and those two recipes, while still viable as they are, have changed in how they are prepared in the Kitchen of Love. 

First off, I no longer have a microwave, so when I prepare whole artichokes these days I steam them on the stove.  Prep is still the same and the ingredients are also the same. The artichokes are trimmed washed and given a lemon massage. Now when it is time to cook them I place them in a steamer basket in a large pot of water laced with pieces of lemon and crushed garlic. The pot is covered and the heat is turned to medium high and the artichokes steam until tender, 20-30 minutes depending on the size. They still turn out beautifully cooked with lots of scrapable meat on the leaves and  tender and succulent hearts.

I confess that I had forgotten about the soup recipe and when I read through it, I thought it needed an update to the ingredients that I use in the Kitchen now. In particular my artichokes of choice are now the the frozen variety.

The spinach is now more often the fresh variety that is so conveniently available everywhere, clean and ready to use. 

These two changes have elevated the soup, in my opinion, to a new level. While I was experimenting, I also changed a bit of the prep. I find it easier to cook the artichokes in the pan after browning the sausage along with the onions and peppers (I used Lollipeppers). I did need to add a bit more olive oil to keep everything moving.

One thing I didn’t change was the preparation of the stock base. Sauteing thinly sliced leeks with garlic in some olive oil before adding the stock is a good beginning. When the stock is added and simmered for awhile, the use of an immersion blender creates a dairy free, creamy base that has a deeper flavor, especially if you are using ready made stock/broth. This technique could be a good addition to many other soup recipes that could benefit from a little more body and flavor. I have also kept the McCormick Italian Herb Grinder in the mix. It is an aromatic blend that you can grind as needed that feels a little fresher than regular dry Italian blends.

While the stock is simmering, the other ingredients go through their pre-soup prep. This involves browning the of the sausage, artichokes, onions and peppers. This deepens the flavor of the finished soup and in my opinion is worth the extra time.

First into the pan is the sausage. Cut in chunks, they brown up quickly then leave the pan to make way for the artichokes. I lay them in an even layer to start and left them pick up some color on one side before flipping them over. Once they vacate the pan, the onions, peppers and garlic take their turn to get some extra flavor.

Once everything is ready, it is time to get everything acquainted. So the sausage and vegetables go into the pot with the stock and the spinach. Now, all that is left is some together time ( say 15-20 minutes) and we can call it soup.

Here is the new and, I think, improved recipe.

Print
Artichoke and Spinach Soup with Chicken Sausage
Course: Soup
Cuisine: Mediterranean
Author: binner216@comcast.net
Ingredients
  • 2 Tbsp. Olive OIl Divided, more as needed
  • 1 Large Leek, thinly sliced
  • 5 Cloves Garlic, chopped Divided
  • 1 Quart Chicken Stock
  • McCormick Italian Herb Blend Or seasoning of your choice
  • 1 12 Oz. Pkg. Frozen Artichoke Hearts Thawed
  • 12 Ounces Chicken Italian Sausage (precooked) Sliced
  • 3/4 Cup Chopped Onion
  • 3/4 Cup Colored Baby Bell Peppers Chopped
  • 4 Cups Fresh Spinach Chopped
  • Red Pepper Flakes Optional
  • Grated Parmesan Cheese For serving
Instructions

  1. For the Stock Base: Heat 1 tablespoon of olive oil in a soup pot. Add 2/3 of the garlic and the leeks and cook, stirring frequently until the leeks are soft and fragrant. Add the stock to the pot and raise the heat to medium high and bring to a boil. Lower the heat to maintain a good simmer and cover. Cook for 15 minutes or so until the leeks are very tender. Allow it to cool for a few minutes (to reduce hot splashing). Using an immersion blender, puree until very smooth. Stir in the herb blend to you taste and set aside.

  2. While the stock is cooking brown the other ingredients. Add a tablespoon of olive oil to a large fry pan, heating over medium heat. Add the sausage in a single layer and cook for 5 minutes until lightly browned, turn and brown other side. Remove from the pan. If your stock is ready add them to the pot.

  3. If needed, add a bit more Olive Oil. Add the artichokes in a single layer and brown them on one side until they have picked up a bit of color. Flip over and brown the other side. Remove from the pan and add to the pot.

  4. Add the onions peppers and reaining garlic to the fry pan, adding a bit more olive oil if necessary. Cook until just beginning to soften. Remove from pan and add to the pot.

  5. Add the chopped spinach and as many grinds as you want of the herb seasoning to the pot and give everything a good stir. Simmer over medium heat at a simmer for 15-20 minutes to give all the flavors a chance to blend.

  6. Give it a taste and add more herb blend, salt, or pepper to your taste, and if it's how you roll, some red pepper flakes. Serve with grated parmesan cheese and some crusty bread.

I hope that you will give this recipe a try, and as always, make it your own.

Roasted Artichoke Salad (the easy way)

During our time in California, artichokes were a family favorite. We usually got them at roadside stands on Highway 1. Our favorite was an old man named Dutch who sold them out of the back of his station wagon. We’d bring them home and steam them whole with lemon and garlic. We all became expert at eating them leaf by leaf scraping the tender flesh with our teeth until we reached the heart. That best part, was relished last. Here is a link to another Artichoke post that features pictures, memories, and a tasty soup recipe.

https://mamadskitchen.net/2014/03/14/memories-of-highway-one-and-artichokes/ 

Artichokes are available here most of the year and we often get them. The problem is that they have to travel from California and sometimes arrive past their prime. Still we try to enjoy a perfectly steamed edible thistle whenever we can.

There are other ways to experience artichokes. They have come in cans and jars forever. These are convenient and versatile, but they lack the texture and frankly, some of the flavor of fresh. Then there are frozen artichoke hearts. They retain more taste and texture than their canned cousins. Unfortunately, they are not always available. For years, I relied on Trader Joe’s, but haven’t found them there recently. To my surprise, I have found them at Walmart (of all places). They are sold in 12 ounce bags for under $3.00 at certain stores. They are firm, large, and tasty, and they are the cornerstone for today’s recipe.

I think that this qualifies to be called a salad as it is filled with vegetables and is tossed with a dressing. While many salads are served cold, this one can be served warm or at room temperature as well as chilled, but I think that the flavors are best warm. It is a wonderful accompaniment to grilled proteins and could be a nice addition to a potluck table.  Another benefit with this salad is that it can be a meatless main dish thanks to the chickpeas (use the whole can if you are going meatless) and if you want a little more protein, add some crumbled feta cheese.

I used the little bell peppers (Lollipeppers are my current favorite) that can be found in every grocery store along with some crimini mushrooms and red onion. These along with the artichoke hearts were seasoned with salt and pepper and tossed with a little olive oil. Within 20 minutes in the oven they were lightly caramelized and tender.

As I said, this is salad done the easy way so, canned chickpeas, sun dried tomatoes, and olives joined the mix. If you have a Mediterranean olive blend available use that, but kalamata or even green or black olives would work.

When it comes to a dressing, use your favorite vinaigrette recipe or make it easy on yourself and use a bottled dressing that you love. I used a Mediterranean Dressing and Marinade from Aldi. I think it has a nice balance of flavor and have used it as a dressing as well as a marinade in various dishes.

All that is left to do is toss the roasted vegetables with the canned/jarred additions. To assure that the vegetables really absorb the dressing, add it while the roasted vegetables are warm. Then serve it, let it stand until dinner is ready, or chill it. This does get more flavorful with time so it can be made ahead and I think it tastes even better the second day

Here is the recipe as I have been making it and as always you are welcome to play with it however you choose.

Print
Roasted Artichoke Salad

Hearty and healthy, the perfect salad to accompany grilled proteins.

Course: Salad
Cuisine: Mediterranean
Servings: 6
Author: binner216@comcast.net
Ingredients
  • 1 Pkg. Frozen Artichoke Hearts 12 oz. package
  • 1 Cup Baby Red Bell Pepper Rings About 4-6 peppers, sliced
  • 4-6 Ounces Crimini Mushrooms Halved or quartered
  • 1 Cup Chopped Red Onion Cut in about 1 inch pieces
  • 1 Tbsp. Olive Oil
  • 1/2 Cup Sun Dried Tomatoes Oil packed, drained
  • 1/3 Cup Kalamata or Mediterranean Olives Halved
  • 1 Cup Chickpeas Drained and rinsed
  • !/2 Cup Mediterranean Salad Dressing (more as needed) Store bought or homemade
  • Salt and Pepper To taste
  • 1/2 Cup Feta Cheese, crumbled Optional for garnish.
Instructions

  1. Preheat oven to 375 degrees. Line a large baking sheet with foil for easy cleanup and lightly coat with cooking spray. Combine the artichokes (no need to thaw), peppers, mushrooms, and onion in a large bowl. Add the oil to the bowl. Season lightly with salt and pepper and toss to coat. Spread out on the prepared baking sheet. Reserve the bowl and do not wipe it out.

  2. Roast in oven for 20 minutes or until everything is slightly caramelized and tender.

  3. While the veggies roast, Combine the chickpeas, sun-dried tomatoes, and olives in the bowl.

  4. When the vegetables are roasted, add them (and any pan drippings) to the bowl and gently toss to mix. Add the dressing and toss to coat evenly. If needed add more dressing to make it the consistency and flavor that you want.

  5. Transfer to a serving bowl and add some crumbled Feta Cheese if you desire. Serve warm, chilled, or at room temperature.

Have fun making this recipe to your own liking and I hope you enjoy these edible thistles as much as I do.

Savoy Cabbage and Sausage Soup

Winter is prime soup season and as we are in the thick of Winter here, it is time to share a favorite.  It is simple but satisfying, easy to make and provides multiple meals for a relatively low cost. The original recipe appeared on the Proud Italian Cook blog written by a friend and mentor, Marie. When I first started writing my blog she generously gave me advice and encouragement. She has shared wonderful recipes that highlight the beauty and simplicity of Italian cooking.

Her recipe is not that much different than the one that I am going to share. While Marie created a recipe that could easily be adapted to a variety of tastes. I tried it several ways and settled on one that features Italian sausage (a lot of it) and uses beef stock (a lot of it). The one constant is the Savoy Cabbage (a lot of it).

Savoy Cabbage is the ruffly cousin of Green Cabbage. Its leaves are crinkled and look a bit brain-like. It is slightly more tender than its cousin and has a milder taste. It is usually available in most grocery stores and is in season in Fall and Winter. It is perfect in this soup and plays well with the Italian Sausage. If Savoy is not available, green cabbage can be used.

The only other requirement is the largest soup pot that you have. Depending on how large you cabbage is, it will yield well over 8 cups of cabbage once it is chopped up. This will cook down to a reasonable amount eventually but with all of the other ingredients you will have at least 10-12 cups of soup.

If you have or can find them, Parmesan or Pecorino rinds add an incredible flavor.  I save them when I use up a block of either cheese. I have occasionally seen them in stores, but not very often. They are worth the effort to save or find.

As with any soup, this one benefits from long and slow cooking. It doesn’t require much in the line of garnishes either. I used some French bread croutons (from more than day old rolls I had on hand).

To make them; Cut stale bread into 1-1/2- 2 inch pieces. I usually spray them with some cooking spray and sprinkle them with a little seasoning, then let them toast in a 250 degree oven until they are dry and just barely turning golden.

I also like a sprinkling of Pecorino Romano cheese and a few red pepper flakes.

Here is the recipe as I like it. As always, play with it until it is yours alone. There is plenty of Winter left.

Print
Savoy Cabbage and Sausage Soup

A hearty and comforting soup that will feed a crowd or keep on giving.

Course: Main Course
Cuisine: Italian
Servings: 10
Author: binner216@comcast.net
Ingredients
  • 2-1/2 Lbs. Savoy Cabbage Cored and chopped
  • 2 . Lbs. Italian Sausage Bulk is easiest
  • 1 Tbsp. Olive Oil
  • 2 Large Carrots Chopped
  • 1 Large Onion Chopped
  • 6 Large Garlic Cloves Finely Chopped
  • 1 14.8 oz Can Fire Roasted Chopped Tomatoes Juice Included
  • 2 Quarts Beef Broth or Stock More as needed
  • 1-2 Parmesan or Pecorino Rinds
  • 1-2 Tbsp. Italian Seasoning (like McCormick Italian Herb grinder) To taste
  • Grated Parmesan or Pecorino Cheese For Garnish
  • Red Pepper Flakes Optional
  • Salt and Pepper To taste
Instructions

  1. Heat your largest soup pot over medium/high heat and add the olive oil. Add the sausage meat to the pan and break up with a wooden spoon. Allow it to cook until it is no longer pink, stirring and breaking up as needed, about 15 minutes or so

  2. While the sausage cooks, chop the onions carrots and garlic. Set aside.

  3. When the sausage is cooked, remove it to a bowl with a slotted spoon. Pour off all but a smidge of the oil and return the pot to the stove. Add the onions, carrots and garlic to the pot with a pinch of salt, cover and sweat for 2-3 minutes then cook uncovered until slightly softened and fragrant. Add half of the Italian seasoning and let cook for a minute or so.

  4. Return the sausage to the pot and add the tomatoes. Add 1 quart of the stock and the cheese rinds. Begin to add the chopped cabbage. This will seem like a ridiculous amount, but it will shrink as it cooks. Add more stock as needed to allow for stirring in the cabbage. Cover the pot and simmer until the cabbage is soft. 20-40 minutes depending...

  5. Once the cabbage is soft, add as much stock as needed to make it a soup (2 quarts may not be enough.) Add the remaining Italian seasoning and add salt and pepper to taste. Let it simmer for a few more minutes until it is steaming hot.

  6. Serve with grated cheese, pepper flakes, and Italian seasoning to pass at the table.