Recipe – Parmesan Cheese Spaghetti Squash

This Spaghetti Squash recipe is deceptively simple.  A sprinkle of Parmesan cheese may not seem like much, but the salty tang of Parmesan brings out the flavor of the Spaghetti squash. Add a little butter and some salt and pepper, and this simple spaghetti squash recipe becomes a delicious addition to your meal.

What is great about this simple recipe?

  • The recipe requires it’s easy
  • The recipe requires minimal prep work, and
  • The recipe requires just four ingredients.

Parmesan Cheese Spaghetti Squash Ingredients

  • 1 medium spaghetti squash
  • 1/2 cup grated Parmesan cheese or three cheese mix
  • 1/2 stick unsalted butter (melted)
  • Salt and pepper to taste

Parmesan Cheese Spaghetti Squash Directions

  • Preheat the oven to 350 degrees F (177 degrees C)
  • Use a paring knife to poke small cut through over the entire skin.
  • Place the spaghetti squash in a lined baking dish.
  • Bake about one hour or until soft.
  • Remove the spaghetti squash from the oven and cut the spaghetti squash in half.
  • Scoop out and discard the spaghetti squash seeds.
  • Using a fork, scrape flesh in strings into a serving bowl.
  • Toss with Parmesan and melted butter
  • Season to taste with salt and pepper and or Italian seasoning

Servings

  • Makes six servings

Recipe – Cottage Cheese And Apple Pancakes

Recipe – Cottage Cheese And Apple Pancakes
Cottage Cheese And Apple Pancakes

With fall upon us, it is apple season, so here is a quick recipe to use some of those fall apples and have a hearty breakfast.

Recipe Ingredients

  • Dry Cottage cheese – 250 gr
  • Egg- 1 large or jumbo
  • Sugar – 2 tablespoon
  • Vanilla sugar- 1 teaspoon
  • Flour – 1 tablespoon
  • Semolina – 1 tablespoon
  • Apple- 1 small
  • Lemon zest
  • Pinch (1/8 teaspoon) of salt (optional)
  • Lemon juice – 1 teaspoon
  • Breadcrumb- 1 tablespoon
  • Oat bran- 1 tablespoon

Recipe Directions

  • Apple wash and peel.
  • Cut into small cubes.
  • To prevent browning, coat the apples with lemon juice.
  • Mash the cottage with a fork

Note

Use dry cottage cheese. Otherwise, the recipe will need more flour.  If the cottage cheese is wet, then strain the cottage cheese through a cheesecloth.

  • In cottage cheese, add Apple and mix.
  • In cheese with Apple, add egg, sugar, vanilla sugar, a pinch of salt, lemon zest, add cinnamon to taste, and mix thoroughly.
  • Add dry ingredients and mix until smooth.
  • Mix oat bran and breadcrumb.
  • Roll the balls and roll them in the breading. Form cheese pancakes.
  • Fry the cheese pancakes on both sides until golden brown.

Recipe – Oatmeal With Pumpkin And Cinnamon

I’ve been seeing the usual fall selection of pumpkins and winter squash in the market for a couple of weeksnow, so, I thought it might be nice to put them to some use. Here is a quick and easy way to have some fresh pumpkin or winter squash (Butternut, Hubbard, Tan Cheese…etc.) to use for breakfast.

Ingredients

  • Oatmeal – 50 gr (1.8 ounces or 5/8 cup)
  • Pumpkin – 70 gr (1/2 cup)
  • Milk -250 ml (1 cup)
  • Pinch of cinnamon – 1/8 teaspoon
  • Vanilla sugar -1 teaspoon
  • Honey – 1 tablespoon
  • Butter – 1 tablespoon

Directions

  • In a saucepan combine milk, honey, butter, cinnamon, vanilla sugar, and bring to a simmer on medium-low heat.
  • Grate pumpkin with a coarse grater.
  • When the milk with spices starts to simmer, add the pumpkin, and stir gently.
  • When milk with pumpkin starts to simmer again, add oatmeal, and slow simmer for 10 minutes.
  • Remove from heat, cover, and let the oatmeal to infuse for a few 5 minutes.
  • Serve and enjoy.

Servings

  • Makes one serving

Recipe – Pork Pot Pie For Two

This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather.  This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.

Pork Pot Pie For Two Ingredients       

US                                                     Metrics:

¼ lb. pork ribs, cut into small cubes             113 gr pork ribs

¼ lb. salami, cut into small cubes                 113 gr salami

1/2 cup dried kidney beans                          100 gr dried kidney beans

1 stalk of celery, sliced                                 1 stalk of celery

2 cloves of garlic, finely minced                   2 cloves of garlic

1 carrot, roughly chopped                            1 carrot

1 tbsp ketchup                                             1 tbsp ketchup

¼ cup red wine                                            60 ml of red wine

½ tsp ground cumin                                     ½ tsp ground cumin

1 tsp paprika powder                                   1 tsp paprika powder

 2 cups of water                                           473 ml of water

1 tsp beef powder                                        1 tsp beef powder

1 sprig of fresh rosemary                             1 sprig of fresh rosemary

1 russet potato, cut into small cubes             1 russet potato

1 tsp dried parsley                                       1 tsp dried parsley

1 sheet puff pastry, thawed                          1 sheet puff pastry

1 egg yolk, beaten                                       1 egg yolk, beaten

Pinch of salt                                                Pinch of salt

Pinch of pepper                                           Pinch of pepper

Pork Pot Pie For Two Directions

  • Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
  • Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
  • Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
  • Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
  • Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
  • Preheat the oven to 375F
  • Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
  • Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.

Servings

  • Makes two individual servings

Ground Beef Wellington Recipe For Two

Beef Wellington is a nice way to dress up a cut of beef, especially for two people. However, you may not always have a small roast or a couple of steaks laying around to make beef Wellington with.  Or for that matter, the money to spend on a roast or a couple of steaks. So making a dressed-up version of ground beef, Wellington can be an inexpensive way to dress up some beef and put an appealing and tasty dish on the table for your family. Ground beef Wellington is a nice inexpensive way to have a dressed-up meal or a small-scale holiday meal that looks good and tastes great.

This particular recipe not only uses lean ground beef but also skips the use of onions  and mushrooms that are typically found in beef Wellington. You certainly can add a small quantity of of those ingredients to accommodate your tastes, if you want them, but around our house, onions and mushrooms are not favored ingredients.

Ground Beef Wellington Ingredients

US                                                                        metrics:

0.5 lb. extra lean ground beef                                                              225 gr ground beef

1 small size potato, peeled and cut to small cube              75 gr potato

1 cup frozen mixed vegetable (peas and carrot)                60 gr frozen mixed vegetable

1 celery stalk, cut to small cube                                       1 celery stalk

2 garlic cloves, finely chopped                                        2 garlic cloves

1 sheet puff pastry, thawed                                             1 sheet puff pastry

1 egg, beaten                                                                  1 egg

½ tbsp dry parsley                                                          1/2 tbsp dry parsley

1 tbsp paprika powder                                                     1 tbsp paprika powder

Canola oil for sauté

Pinch of salt

Pinch of white pepper

Ground Beef Wellington Directions

  • Add 2 tbsp oil in a medium skillet over medium heat. Add garlic and potato. Sauté until potatoes are half cooked. Add celery and frozen mixed vegetable, continue to sauté until vegetables are tender. Transfer into a bowl and set aside to cool down
  • Start preheating the oven to 350 F. Once the vegetable mixture is cooled down, add ground beef, half of an egg, dried parsley, paprika powder, salt and pepper to the bowl. Mix together until the ingredients are evenly combined.
  • Roll out the puff pastry in a clean and flour-dusted surface to 1/4-inch thickness. Add the beef mixture on the rolled-out puff pastry sheet. Gently roll up the sides of the pastry over the beef mixture. Pinch the ends together to secure it. Turn it over, so the pinched side now is on the bottom. Seal both ends by pushing it together with a fork. Brush the top and sides of the pastry with the remaining egg.
  • Bake the beef pastry in the preheated oven for 30 minutes to 45 minutes until crust is golden.

Servings

  • Makes two servings

Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

Recipe – Beef Burgundy

Beef Burgundy is a hearty beef stew, usually braised, which make an excellent lunch or dinner meal. Especially during the cooler of autumn, winter, and early spring.

Beef Burgundy Ingredients

  • 1 boneless beef sirloin steak, ½-inch thick, trimmed, cut into 1/2-inch pieces (about 3 pounds)
  • ½ cup all-purpose flour
  • 4 slices uncooked bacon, diced
  • 3 cups Burgundy wine or beef broth
  • 2 medium carrots, diced
  • 1 teaspoon dried marjoram leaves
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon Black pepper
  • 1 bay leaf
  • 2 tablespoons cooking oil
  • 20 to 24 fresh pearl onions
  • 8 small new red potatoes, quartered 
  • 8 to 10 mushrooms, sliced
  • 3 cloves garlic, minced

Beef Burgundy Directions

  • Coat beef with flour, shaking off excess; set aside.
  • Cook and stir bacon in a 5-quart Dutch oven over medium-high heat until partially cooked.
  • Add half of the beef to bacon; brown over medium-high heat.
  • Remove with slotted spoon; set aside.
  • Brown remaining beef.
  • Pour off drippings.
  • Return beef and bacon to Dutch oven.
  • Stir in wine, carrots, marjoram, thyme, salt, pepper to taste and bay leaf.
  • Bring to a boil over high heat.
  • Reduce heat to low.
  • Cover; simmer 10 minutes. 
  • Meanwhile, heat oil in a large saucepan over medium-high heat.
  • Cook and stir onions, potatoes, mushrooms and garlic about 10 minutes.
  • Add to Dutch oven.
  • Cover; simmer 50 minutes or until meat is fork-tender.
  • Remove and discard bay leaf. 

Servings

  • Makes 10 to 12 servings