Spaghetti Squash Chow Mein

I love Asian inspired flavor and this recipe is fun and flavorful. I usually think first of Spaghetti Squash with Italian favorites like Chicken or Eggplant Parmesan. I was really excited to try something completely different and was pleasantly surprised at the tasty results. Enjoy!

spaghetti-squash-chow-mein

 

 

 

 

Spaghetti Squash Chow Mein

  • 1 spaghetti squash (large)
  • 1/4 cup soy sauce
  • 3 cloves garlic (minced)
  • 1 tbsp brown sugar (packed)
  • 2 tsps ginger (freshly grated)
  • 1/4 tsp white pepper
  • 2 tbsps olive oil
  • 1 onions (diced)
  • 3 stalks celery (sliced diagonally)
  • 1 1/2 cups shredded cabbage
  • 1/2 cup shredded carrot

Directions:

  1. Cut a spaghetti squash in half length wise and scoop out seeds. Lay skin side up in a 13 x 9 rectangle baking dish and pour 1/2 inch of water in the bottom of the pan. Bake at 400 degrees for 30-40 minutes, until flesh is very tender. Once done, scoop out flesh with a fork so it breaks apart into strings, set aside.
  2. In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.
  3. Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.
  4. Stir in spaghetti squash and soy sauce mixture until well combined, about 2 minutes.
Posted in Cabbage, Carrot, Celery, Garlic, Ginger Root, Onion, Produce & Recipes, Winter Squash | Tagged | Leave a comment

Quiche and Frittata

Mornings were my biggest challenge in preparing and eating real food as a family. This summer I focused on coming up with a long list of quick and make ahead meals that we can serve in stages (think buffet breakfasts). I also worked with my older children in the kitchen to help them know how to prepare some simple foods. What a joy to have older kids who can really cook!

Early in the summer I took three of my children to one of the kids cooking classes at Sur La Table in the Village. The biggest surprise during our class was how much my children enjoyed the Frittata. I make quiche fairly often and only one of the children has shown any enthusiasm for it. All of them enjoyed the frittata with spinach and other veggies. Since getting protein and at least one serving of fruit and vegetables in my children at breakfast is a goal this was a big win for our family.

Fritatta and Quiche are very similar with the main difference being that a Quiche has a crust. Both dishes reheat well so long as you don’t overcook them. Below are basic recipes for both dishes. Beyond being delicious these dishes appeal to my sense of creativity. I have a very hard time following a recipe so the “basic” recipes below serve as spring board for your imagination. We have sure enjoyed experimenting with the fresh vegetables of the season. I have been surprised to find there are several vegetables we love for breakfast in the frittata that we might not have thought of such as summer squash and green beans. I hope you enjoy great tasting real food meals this late summer and have fun in the kitchen!

Rachel

for Brown Box Family

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Basic Quiche

Ingredients
1  Pie Crust  – I like to make several and freeze.
1 cup half-and-half or milk – Cloverleaf Half and Half is amazing in this recipe
5 eggs, slightly beaten – the local eggs give this dish a beautiful dark yellow color even if you use white cheddar or light colored cheese
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Swiss or Cheddar cheese (4 oz) – We love Organic Valley Mild Cheddar or Ballard Cheese Idaho White Cheddar
1/4 cup grated Parmesan cheese – Organic Valley
1/8 cup chopped onion, optional
All the other ingredients are optional, but we always use onion and often use bacon. Here are a few suggestions that are great with quiche or fritatta:
6 slices bacon, crisply cooked, crumbled or diced ham.sausage or ground pork.
Mushrooms, Asparagus, Green Beans, Summer Squash, Spinach or chopped greens, sweet peppers or diced hot peppers, broccoli, leeks, potatoes (we love chopped roasted potatoes in the bottom of the frittata).
Top with: Sour cream, diced tomatoes, chopped green onions, avocado.
Herbs like parsley and cilantro can be added while cooking or sprinkled on top.
Directions:
• 1Heat oven to 350°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
• 2In medium bowl, mix half-and-half, eggs, salt and pepper; set aside. Layer bacon, cheeses and onion in crust-lined plate. Pour egg mixture over top.
• 3Bake 40 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes; cut into wedges.

fritatta

 

 

 

 

 

Basic Fritatta

Ingredients:

  • 12 whole Large Eggs
  • Salt And Black Pepper
  • 1/4 cup Grated Parmesan Or Romano Cheese
  • 1/2 cup Grated Cheddar Or Monterey Jack Cheese (more To Taste)
  • See ideas for mix ins above.

 

1. Preheat the oven to 375 F.
2. Beat together the eggs with the salt and pepper. Stir in the grated cheeses and set aside.
3. In a large oven-proof non-stick skillet, melt butter over medium-high heat. Add the onions and cook for several minutes, stirring frequently, until the onions are soft and golden brown. Saute veggies of your choice.
4. Make sure all the ingredients are evenly distributed across the bottom of the skillet, then pour in the egg mixture so that it evenly coats everything. Let it sit on the burner for 30-45 seconds to set the edges, then put the skillet in the oven.
5. Watch the frittata as it cooks. Let it cook in the oven for 10-12 minutes until the eggs are set but remove it before the eggs brown very much on top.
6. Slide the frittata out of the skillet and onto a cutting board. With a long serrated knife, slice it into wedges and serve warm with fresh fruit.
Posted in Asparagus, Avocado, Bacon, Broccoli, Diet, Eggs, Greens, Herb, Kale, Leek, Mushrooms, Onion, Peppers, Potato, Spinach, Summer Squash, Tomato, Zucchini & Summer Squash | Tagged , , , , | Leave a comment

Zucchini Tot Recipe

Have you ever tried Zucchini Tots before? If you haven’t, you are in for a treat. They remind me of a cross between zucchini latkes and tater tots. I am surprised to find that even people who seem to be finicky about vegetables think these are fun to eat.

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Ingredients:

1 1/2 cups shredded and lightly patted dry zucchini (about 1 1/2 medium zucchini)

1 cup Italian seasoned panko bread crumbs (please use panko for best results; if using regular bread crumbs, you will need to adjust and use less; if you use non-seasoned panko bread crumbs, make sure to add Italian seasoning to your mix)

1/2 cup shredded parmesan cheese

1 large egg

Directions:

  • 1. Shred zucchini with a vegetable grater. When done, pat zucchini dry with a few sheets of paper towels. While you don’t need to completely dry the zucchini, you do want to absorb some of the moisture. I used about 4 sheets of paper towels. You want to keep drying the zucchini until the stage where when you pat the shredded zucchini with a paper towel, the paper towel is moist but no longer soaking with water.

    2. Preheat oven to 400 F. Measure out 1 1/2 cups of patted dry zucchini and add to a large mixing bowl. Add egg, cheese and breadcrumbs. Stir until everything is thoroughly combined.

    3. Take 1 tablespoon of zucchini batter and squeeze between palm of hand, compressing it. Some water should also release out. Using both hands now, shape to resemble a cylinder tater tot shape. Place onto a baking sheet lined with silicone baking mat or parchment paper. Repeat with remaining zucchini.

    4. Bake for about 20 minutes until bottoms are golden brown and crispy. Flip over and bake for another 5 minutes. Serve warm with dipping sauce of your choice.

Posted in Children & Baby, Zucchini & Summer Squash | Tagged , , , | 1 Comment

Grilled Peaches

It’s been a great summer with time slipping by a little too quickly. We have posted a little less over the summer, but continued to collect great recipes along the way. A lot of our summer cooking has been outdoors and simple meals that make the most of the seasonal produce.

One of the most popular fruits of the season is not so popular at my house. Peaches are juicy, sweet and delicious, right? For some reason none of us love them as grab and go options. None of us love them in pies or preserves either. That doesn’t stop us from using several pounds each week because we do love them in smoothies with berries, with yoghurt and also grilled. Grilling peaches caramelizes some of the sweet peach juice and tastes delicious with yoghurt, ice cream or just a touch of whipped cream.

grilled peaches

Grilling peaches or any stone fruit is very simple. Half the fruit and remove the pit. From there you can use your creativity. You can grill them plain or sprinkle with honey, brown sugar, cinnamon or your favorite sugar. Place on the grill flesh side down and grill over very low heat to avoid burning the fruit or added sugars. This takes just a few minutes. Enjoy!

We hope you are having a beautiful summer filled with great moments, memories and great food.

Posted in Peaches & Plums | Tagged , , , | Leave a comment