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 – 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

Mario’s Marine Corps Mash Recipe

My Fit Foods, which has since closed their doors permanently, introduced me to this dish. Marine Corps Mash was a favorite of mine, so I once made a copycat version of the dish, which I found on my computer today and thought I would post before I lose it.  Admittedly, this recipe is less spicy than the My Fit Foods version, but I like it, so, I hope you will as well.

Mario’s Marine Corps Mash Ingredients:

Mash Ingredients

  • 1 1/2 teaspoons chili powder
  • 1 pound extra lean ground turkey
  • 1 teaspoon garlic powder
  • 1 teaspoons salt (optional)
  • 1/2 cup canned kidney or black beans, rinsed (optional)
  • 1/2 sweet onion, minced (optional)
  • 1/2 teaspoon paprika
  • 2 cloves garlic, minced
  • 2 teaspoons cooking oil
  • 3/4 cup quinoa
  • ½ cup diced fresh tomato (Optional)
  • Pepper to taste

Optional Toppings:

  • shredded cheese
  • diced fresh tomato

Mario’s Marine Corps Mash Directions

  • Cook quinoa according to directions on the package.
  • Over a medium-high heated skillet, add cooking oil, garlic, and onion.
  • Cook them, stirring occasionally, until onions begin to turn translucent (about approximately 3 minutes).
  • Add ground turkey and remaining mash ingredients (except cooked quinoa) and cook for about 10 minutes until turkey is well done.
  • Once is mash is cooked, add in the rinsed kidney beans, cooked quinoa, and fresh tomato stir thoroughly.
  • Add optional topping and garnish, if desired.

Reheating Recommendation

  • If you intend to reheat and serving later, then the following changes are suggested:
    • Treat tomato as an optional topping (and cheese) and add to the dish after it has been reheated.
    • Divide the prepared mash into its four serving and place in a vented reheatable contains.  Once chilled close vents.
    • Place in refrigerator and do not stack until thoroughly chilled.
    • The mash will be food-safe for about three days if stored in this way, so, you don’t want to prepare too much at one time.

Cooks Notes

  • The beans have been listed as optional in the ingredients, because some folks don’t like beans much, but they do add volume, flavor, color, and vegetable protein to the mash.

Serves

  • Makes about four servings

Mexican Style Riced Cauliflower

This Mexican-style rice, fire recipe is one we typically prepare on the weekends and use as a side dish in our weekday lunches. However, we frequently use on the site for dinner as well. Find the recipe easy to fix and because we are not terribly fond of tomatoes sauce or tomato paste we have reduced the total amount of tomato paste you might see in some other recipes.

Mexican Style Riced Cauliflower Ingredients

  • 2 pounds of rice cauliflower (fresh or frozen)
  • 1 tablespoon chili powder
  • 1 tablespoon sun-dried tomato paste or regular tomato paste
  • 1 teaspoon paprika
  • 4 cloves garlic finely minced
  • 1/2 teaspoon of cumin powder
  • ½ teaspoon white pepper
  • 2 tablespoons sesame seed oil or olive oil
  • 1 cup diced carrots
  • ½ cup diced onion
  • 1 small chili pepper minced (optional)
  • 1 14 ounce can of kidney beans (optional)
  • 1 cup baby or petite peas (fresh or frozen)
  • ¼ cup minced cilantro (optional)

Mexican Style Riced Cauliflower Directions

  • first, gather all your ingredients
  • clean and dice your carrots onions and other vegetables you may use
  • open drain and rinse your kidney beans and allow them to drain as dry as possible
  • in a large nonstick pan add your oil and for heat on medium setting
  • once hot but not smoking, add carrots and cook for a couple of minutes and tell nearly tender
  • add onions and cook until translucent
  • add cauliflower and cook for two minutes and Terrell thought throughout
  • add all other spices and ingredients except the baby peas, kidney beans, and cilantro
  • heat for another couple of minutes during until all ingredients are well combined.  At this point, the cooking cauliflower rice should have a reddish color.
  • Cook for two more minutes, add baby peas, kidney beans, and cilantro stir thoroughly turn off the heat and remove from burner.
  • At this point, you may serve hot as a dinner side or allow the cauliflower to cool off and stored in a refrigerator for use at a later time.

Cook’s notes

  • I usually add a couple of teaspoons of sodium free chicken bouillon, but this is a strictly optional item, and I don’t always add the bouillon.
  • When working with frozen rice cauliflower, I typically cook each pound separately for about three minutes each to the point that they are not frozen any longer before beginning.
  • While adding the kidney beans is strictly optional, it does bring up the protein level of the riced cauliflower some, and it adds character.
  • I frequently use frozen peas, but I do rinse them in some cool water and allow them to dry, before adding them to the cooking cauliflower
  • Adding chili is purely optional; however, we typically add some finely chopped poblano pepper, or half heat jalapeno, or my wife’s favorite a small Sereno chili.

Prep Time

  • 5 mins

Cook Time

  • 8 – 10 minutes

Total Time

  • 15 minutes

Related Reference

Onion Pie Recipe

For the onion lovers amongst us here is an easy onion pie, which is suitable for brunch, lunch or dinner.

Onion Pie Ingredients

For dough

  • Flour – 195 gr (6,8 oz\ 7\8 cup)
  • Oil – 40 ml (1,4 oz)
  • Provencal herbs – 1 tsp
  • Salt and spice to taste – optional
  • Water – 75 ml (2,6 fl. oz \ 1\3 cup)

For filling

  • Onion – 450 gr (16 oz)
  • Seasoning – optional (salt, sugar, red pepper, dry garlic to taste)
  • Tomato paste – 70 gr (2,5 oz)
  • Water – 200 ml (7 fl. oz)

Onion Pie Direction

1. Prepare the dough. Combine water oil and salt with herbs de Provence. Knead the dough, if it turns out too liquid, then add water, if not going into a lump, then a little more flour. The dough should be smooth elastic dough. Cover it with cling film and leave until you prepare the filling.

Dough Seasoning
Remained Of Dough Ingredients
Mixed Dough

2. Prepare the fillings. Cut the onion into half rings and fry it until half-cooked, mix water and paste. Add to onion and simmer until tender. Add spices.

Quartered Sliced Onions
Quartered Sliced Onions
Half Fried Onions
Half Fried Onions
Fried Seasoned Onions
Fried Seasoned Onions

3. Roll out the dough and put it in a mold, from the sides. The form does not need to be lubricated with additional oil.

Dough Lined Baking Pan
Dough Lined Baking Pan

4. Spead the filling out evenly.

Filled baking pan ready for the oven
Filled baking pan ready for the oven

5. Bake at 180C for About 30 to 40 minutes.

6. Remove onion pie from oven and cut into servings. There your very tasty and simple onion pie is ready. Enjoy!

A smoothie primer

Smoothies have been around for a long time and are an excellent way of working in some low effort, health, food into your diet.  The term smoothie came out of the 1970s but some form of the drink has been around since about the time that blenders became commercially available in the 1930s.

Smoothie Basics

All you really need to get started is a good blender, some fruit, and berries (fresh or frozen), vegetables, ice, fruit or berry juice and, usually, some dairy product or a dairy substitute.  

Smoothies As Time Savers

Smoothies can be a very quick, easy, and tasty way to work some fruit and vegetables into your day.  I will admit a preference for the fruit smoothies, but there are a large number of perfectly good vegetable or green smoothie recipes available, as well. They can be consumed as meal replacements, when in a hurry, as a tasty relaxing dessert, or simply as a nutritious and refreshing drink.

Smoothies As A Hot Weather Beverage

Because smoothies are usually made with frozen fruit, ice or ice cream, smoothies are a cool drink will which can be very refreshing and a nice break from the heat of a hot day. The ease of creating smoothies can make them a crowd pleaser when entertaining or juice a healthy tasty drink for your family.  few children would turn down a tasty fruity drink after some hard play time.  The children really don’t need to know or care that it can good for them.     

Beware Of Commercially Prepared Smoothie Mixes

I recommend that you use a combination of fresh and or frozen fruits and berries.  However, take care if you are considering buying a commercial prepacked smoothie blend.  Unfortunately, many commercially prepacked smoothie’ blends have added sugars, food coloring, and other less desirable ingredients.  For the healthiest smoothies use fresh fruit or unsweetened frozen fruit and or berries, and vegetables (if you are into green smoothies). Even a little unsweetened juice can be used as a dairy substitute, to add some color, and flavor to your smoothie.

Smoothie Experimentation

Smoothies are easy to experiment with you simply switch out an ingredient or two and see if it meets your tastes.  I do recommend starting with a couple of recipes which you know you like already and use them as a foundation by adding or swapping an ingredient or two at a time, that way you ease your way into new flavor combinations.

Time To Get Started

 Well, if you are still reading this article, I assume you are ready to get started, so, go find some recipe which appeals to you and has a fun wonderful smoothie adventure.

Related References

Recipe – Nina’s Bean Salad

A bowl of bean salad
A bowl of bean salad

This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.

This recipe is also very flexible and can be easily supplemented with other ingredients:

  • Canned or fresh corn
  • Fresh diced cucumber, or zucchini (or other summer squash)
  • Fresh herbs (in moderation): cilantro, chives or green onions
Our Original Nina's Green Bean Recipe Card
Our Original Nina’s Green Bean Recipe Card

Bean Salad Ingredients

  • 1 can cut green beans (14.5 oz / 411g)
  • 1 can red kidney beans (15.25 oz / 432g)
  • 1 can wax beans (14.5 oz / 411g)
  • 1 small green pepper (1/2 cup diced)
  • 1 small onion (1/2 cup diced)
  • 1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
  • 3/4 cup sugar or your favorite sweetener equivalent
  • 1 teaspoon of salt (Optional)
  • 1/2 teaspoon of black pepper (Optional)
  • 1/3 cup vinegar

Bean Salad Directions

  • Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
  • Wash, clean and dice green pepper into small even pieces
  • Peel and dice onion into small even pieces
  • Combine ingredients n a large bowl and mix thoroughly

Cook’s Notes:

  • I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
  • I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
  • This salad can be chilled, covered, in the refrigerator until meal time.
  • I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.

Related References