Recipe – Spaghetti Sԛuash Rеd Sаuсе

whether working with the spaghetti squash from your garden or recently purchased from the store this recipe makes a nice weeknight recipe. Because this spaghetti squash recipe uses only the stovetop and the microwave it doesn’t add a lot of heat to the house, so, it can be a year-round family favorite.

Ingredients

  • 1 onion diсеd
  • 1 tsp. оlivе oil
  • 1 plum tomato, seeded and diсеd
  • 1 сuр tomato sauce
  • ¾ tѕр.. orеgano
  • ½ tѕр. salt
  • ¼ tѕр. рерреr
  • 1 lаrgе spaghetti squash, about 5 pounds
  • ¼ сuр Parmesan cheese

Directions

  • In a nonstick ѕkillеt, sauté onion in оil until tranѕluсеnt, about 10 minutes. Add tomato, tomato ѕаuсе, oregano, salt, and рерреr and ѕimmеr over low hеat for 30 minutеѕ.
  • Mеanwhilе, hаlvе spaghetti squash lеngthwisе, and rеmоvе seeds. Cover еасh hаlf with microwave-safe cellophane wrap for cooking, leaving 1 сornеr еxроѕеd. Miсrоwаvе, cut side up, on a plate on high power for 8 minutеѕ. Sԛuash should ѕераratе easily into ѕtrandѕ when donе.
  • Sсrаре out flesh and рlасе in an lаrgе mixing bowl. Mix in tomato ѕаuсе and season to tastе. Dividе into ѕix 2/3-сuр portions and top еасh with 1 tаblеѕроon Pаrmеѕan. Or, if you like you can lay the spaghetti squash out and apply on a platter and cover it with a tomato sauce making the Parmesan available for each to serve their own when they take their helping.

Servings

  • Makes about 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

Zucchini Casserole Recipe

Here is a nice dinner dish which will use up some of those zucchinis and or summer squash from your vegetable garden.   

Zucchini Casserole Ingredients

  • Chicken breast- 400 gr (14 oz)
  • Zucchini- 1 kg (35 oz)
  • Cheese – 100 gr (3,5 oz)
  • Sour cream – 4 tbsp
  • 2 Eggs
  • 2 Small or 1 Medium Onion
  • Seasoning – optional
    • 1 teaspoon paprika
    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon white pepper

Zucchini Casserole Direction

1. Wash zucchini and grate. (I recommend wringing zucchini with your hands to get rid of excess liquid).
2. Onions clean and cut into small cubes. Fry until soft.

3. Chicken breast cut into small pieces. Add 2 tablespoons of sour cream and spices to taste. Stir and leave to marinate.

4. In grated zucchini add eggs and fried onions. Stir and add spices to taste.

5. Marinated chicken mix with zucchini. Put in a form oiled. The surface of the casserole smear the remaining sour cream and sprinkle with grated cheese.

6. Bake for 30-40 minutes at 180C (350F).

Related References

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!

Tasty Tidbits About Pie, America’s Traditional Dessert

Ask your family or dinner guests if they’d like a slice of pie for dessert and watch the delight in their eyes. Americans truly love their pies, oozing with sweet fillings amid flaky crusts, perhaps topped with a scoop of vanilla ice cream or even a swirl of fresh whipped cream.

Pies weren’t always dessert though, and if you think about it, they still aren’t always sweet. In order to be properly called a pie, it must have a crust. This baked dish with pastry dough that covers or contains any variety of sweet or savory items is the very definition of pie.

Whichever pie you love best, the history of how they came into existence is rather fascinating. Read on to discover more about where pies came from and who you should be thanking for their existence.

Pies in History

Pies have been around for centuries and were vastly different from the pies we eat today. It’s believed the Ancient Greeks made the first pie pastry dough, though the Egyptians made something similar just prior. Back then, it was just a flat circle called a galette which was even denoted on the walls of Ramesses II tomb.

The early Romans are credited with making the first pies though, perhaps learning to make them from the Greeks. Word soon spread about pies all through Europe. In the 14th century, it was a popular word according to the Oxford English Dictionary. It was the Romans that published the first pie recipe for a goat cheese and honey pie in a rye crust.

Back in the early days, pies were almost always made with meat. In England in the 12th century, the crusts were called “coffins” because they preserved the meats contained within. It was a handy way to keep fillings fresh. Fruit pies weren’t recorded in history until the 1500s when the English credited Queen Elizabeth I with making the first cherry pie.

The Pie Pilgrimage

Once the first Pilgrims came to America and became the early colonists, they brought their pie-making traditions along with them. The crusts were not eaten, much like in the ancient days for they were merely used as a means of preservation of the fillings. We romance the idea of modern-day pies in our theatrical productions of the first Thanksgiving, but back then, the pies they served were not of pumpkin, apple, or pecan varieties.

In 1621, the year of that first Thanksgiving, those pies were meat-based just as they were in the old country. The first recipe for pumpkin pie didn’t appear in a cookbook until 1675 and was the British version of a spiced, boiled squash filling. Americans didn’t popularize the now-famous pie until the beginning of the 1800s.

While the Pilgrim’s pies were full of meats, they were seasoned with nutmeg, cinnamon, dried fruit, and pepper, an interesting assortment of flavors indeed. But once the colonists spread out and began founding the colonies that would one day form our great nation, pies took on a whole new meaning.

The colonists would make use of local ingredients in their pies and soon, it gave way to a new era of sweet pies. In 1796, there were only 3 different kinds of sweet pies recorded, but by the late 1800s, there were 8 sweet pies. According to the Modern Encyclopedia of Cooking, by 1947, 65 different sweet pie recipes were on the written record.

Pie in Modern America

With the introduction of new technological developments that would bring the world into modern times, America began to create ways of convenience. While most women knew how to make a pie from scratch back then, for many people today it seems to be an intimidating process. The first frozen pie crust came out with a patent in 1955, and by the 1960s, ready-to-bake frozen pie crusts were available.

Then McDonald’s jumped on the bandwagon in the 1960s with the introduction of mini homemade fried apple pies in its Knoxville, Tennessee location helmed by Litton Cochran. These were such a huge success that by 1970, all locations sold a manufactured version of it.

As America grew prosperous and women burst into the workforce, there was less time for pie. Instead of being a regular staple, it became the mark of an indulgence reserved for special occasions. Pie is no less important these days. In fact, it’s still as popular as ever in both sweet and savory forms.

Keep Your Eyes on the Pies

Pies have gone from a method to preserving meat to a decadent culinary experience. Both savory and sweet pies exist today, though sweet pies seem to dominate the pie world.

Savory pies are something you might serve for dinner. Deliciously rich, this isn’t the sort of thing you eat when you’re watching your waistline, but sometimes it’s good to indulge, isn’t it?

You can make pies for your main course and follow it up with a sweet pie for dessert!

Savory Main Course Pies

If you’ve primarily focused on sweet pies, you’ve been missing out on a sublime slice of life. Chicken pot pie is one of the most widely known examples, but there’s more than one way to fill a pie to serve for your main dish.

For one, you can turn leftover turkey, vegetables, and gravy from Thanksgiving dinner into a pie when everyone tires of turkey sandwiches. You can fill them with braised meats, pea, and carrots. Basically, you can take your favorite meats, vegetables, and cheeses, and feel free to create, much like those before us did. The only notable difference is you can easily cheat by using premade pie crusts from the frozen section and make an entire dinner pie in 30 minutes.

Decadent Dessert Pies

At the end of a meal, whether you’re at home or out at a diner, having a slice of pie is one of the best pleasures in life. The American Pie Council notes that our love of pie is worth over $700 million according to data rounded up from grocery store sales though that doesn’t include what we spend when we dine out. That number is likely astounding.

Essentially, it proves that all across America, we still love pie. In fact, every state has a pie that the locals resonate with. Your favorite pies might just be from other states, or yours could be the one from your home state. At the very list, if you keep reading, you just may decide that it’s time to try more pie.

Alabama – Buttermilk Pie

A Southern specialty, this pie is a rich and custardy treat.

Alaska – Raspberry Baked Alaska Pie

Created based on Baked Alaska, it’s the same great flavors in pie form.

Arizona – Prickly Pear Pie

Using local prickly pear, this sweet and fruity pie is unlike anything else.

Arkansas – Chess Pie

Chess pie comes in many forms and is as Southern as it gets. You’ll find it made with berries, lemons, and other fruits. You’ll even find it made with chocolate.

California – Lemon Meringue Pie

Noted for its meringue topping, the zesty citrus of California lemons makes it a light yet decadent dessert.

Colorado – Rocky Road Pie

Rocky Road ice cream has always been a favorite, however Colorado has turned it into a pie you’ll love even more, a fitting tribute to their Rocky Mountains.  

Connecticut – Pumpkin Pie

As one of the first settled states, one of America’s staple pies served at Thanksgiving is Connecticut’s pride and joy.

Delaware – Strawberry Shortcake Pie

With strawberry as its state fruit, it’s no surprise Delaware’s pie is all about the strawberries. It’s likely better than any strawberry shortcake dessert you’ve ever had.

Florida – Key Lime Pie

Made with Key limes that are native to the state, this sweet, creamy, citrusy pie is something you can’t make fun of Florida for.

Georgia – Peach Pie

As the Peach State, the state pie has to be made with peaches. Sweet and classic, it is always a solid choice for dessert.

Hawaii – Coconut Cream Pie

With an abundance of coconuts, tropical Hawaii makes the best coconut cream pie around.

Idaho – Rocky Mountain Pie

Not to be confused with Colorado’s Rocky Road Pie, this one is brimming with chocolate chips, walnuts, vanilla, and bourbon.

Illinois – Honey Pie

An interesting mix of honey with fresh nutmeg and coarse salt, this is one pie to try!

Indiana – Sugar Cream Pie

Sometimes called Hoosier Sugar Cream Pie, this one features a vanilla sugary-sweet filling in a flaky, butter crust.

Iowa – Sour Cream and Raisin Pie

Don’t judge Iowa’s odd combination of ingredients before you try it. It’s a Midwestern style that is as comforting and sweet as the very people who live there.

Kansas – Hazelnut Pie

Similar to pecan pie, this one is made with toasted hazelnuts for another sublime treat!

Kentucky – Banana Cream Pie

A pie to go bananas for, every Kentuckian has their own version of it. And to think the state was once famous for fried chicken!

Louisiana – King Cake Pie

If you’re ever been to Mardi Gras in New Orleans, you’ll know that this pie version of King Cake is a must-try.

Maine – Blueberry Pie

With more blueberries out in the wild, blueberry pie is Maine’s main squeeze.

Maryland – Baltimore Bomb Pie

You know those fudge-topped Berger cookies? Those are the staple ingredient in this pie. Need we say more?

Massachusetts – Boston Cream Pie

Don’t waste your time arguing over how this technically seems more like a pie. There are better things to do, like eat it. You can’t go wrong with anything slathered in that much chocolate ganache!

Michigan – Cherry Pie

With more tart cherries grown here than anywhere else in the country, Michigan naturally makes the best cherry pie.

Minnesota – Cream Pie

Want to go to pie heaven? Head to Minnesota and try any variety of cream pie. They’re made in all different kinds of flavors like butterscotch and peanut butter, to name a few.

Mississippi – Mississippi Mud Pie

No real mud goes into the making of these pies. Dig in and treat yourself to this densely-rich decadent explosion of chocolate.

Missouri – Butterscotch Pie

If you love butterscotch, you can thank the Midwest. Missouri is most noted for this rich and creamy butterscotch-based concoction.

Montana – Huckleberry Pie

Want a pie with superfruit powers? Try Montana’s huckleberry pie, a fruity treat that fights inflammation.

Nebraska – Apple-Cranberry Walnut Pie

Nebraska takes all those soothing flavors from fall and rounds them up into one amazing pie.

Nevada – Pomegranate Pie

Nevada is the perfect place for pomegranates to grow. If you love the juice just wait until you taste this fruity pie!

New Hampshire – Maple Syrup Pie

New Hampshire’s maple syrup just might be better than Canada’s. Try it in their state pie!

New Jersey – Sweet Green Tomato Pie

While it might sound unusual, let us remind you that tomatoes are indeed a fruit. Plus, New Jersey grows lots and lots of them. With cinnamon and lemon juice, it brings out the sweetness of the green tomatoes for a most interesting flavor profile.

New Mexico – Green Chile Apple Pie

New Mexico draws much influence from neighboring Mexico. With green chilis including in this apple pie, it gives a beloved favorite a spicy new spin.

New York – Cinnamon Roll Coffee Cake Pie

Crafted from the love of coffee and cinnamon rolls the Empire State thrives on, you really can’t beat a pie like this, especially for breakfast!

North Carolina – Scuppernong Pie

Made with a special grape varietal which just happens to be North Carolina’s state fruit, it’s a uniquely fruity flavor to experience.

North Dakota – Chokecherry Pie

The highly-adored chokecherry, North Dakota’s state fruit, makes for a juicy, red filling in this pie.

Ohio – Buckeye Pie

No surprise that this would be the name of the pie from the Buckeye State. Likely, you’ve heard of the sweet chocolate and peanut butter confection, and if you love that, then you’re going to go head-over-heels for the pie version.

Oklahoma – Strawberry Pie

Oklahoma is another state that loves strawberries. Different than Delaware’s version, this one combines fresh strawberries with strawberry gelatin, sometimes with fresh mint too.

Oregon – Blackberry Pie

Oregon is home to blackberries. Ripe and bursting with flavor, it’s a truly satisfying pie.

Pennsylvania – Shoo-Fly Pie

It’s said this pie got its name from shooing the flies away from the sweet, sticky molasses it’s made with.

Rhode Island – Coconut Custard Pie

Creamy toasted coconut flavor makes for big flavors that make this tiny state stand out on the map.

South Carolina – Sweet Potato Pie

Leave it to the hub of the South to turn healthy sweet potatoes into a decadent pie. South Carolina’s signature pie is a special treat, especially for the holidays.

South Dakota – Sorghum Buttermilk Pie

Sorghum is one of the most popular crops from South Dakota, which they use to make a syrup that’s thick like molasses. Then, they use that syrup along with buttermilk, eggs, and sugar to make this wonderful pie.

Tennessee – Tennessee Whiskey-Pecan Pie

Go ahead and thank Tennessee right now for taking pecan pie to the next level by adding whiskey!

Texas – Sparkling Grapefruit Pie

Red grapefruit is the state fruit which is used to make this citrusy pie.

Utah – Cherry Rhubarb Pie

Cherries and rhubarbs are abundant in Utah. Instead of choosing between them, they married them both together for a splendid creation.

Vermont – Apple Pie

Vermont claims the apple pie as its own, though apple pie was originally born in England, not on our soil. Still, it’s one of the most classic and adored pies that ever existed. It’s truly hard to beat.

Virginia – Peanut Butter Pie

Virginia has its own peanuts which the state boasts taste unique from other peanuts. Whatever the case, this rich pie filled with chocolate-covered peanut butter cups, peanuts, and cream cheese in buttery graham cracker crust will make you swoon.

Washington – Loganberry Pie

Like blackberries, loganberries are just as sweet, and make for a blissful pie-eating experience.

West Virginia – Pawpaw Pie

Pawpaws look like papayas and have a distinct citrus taste, making this pie a very special thing to taste.

Wisconsin – Cranberry Pie

If you love cranberries, this soothingly fruity pie might just be something you should recreate for your Thanksgiving table.

Wyoming – Salted Honey Pie

Sweet and salty, this is the kind of pie that will bring a tear of joy to your eye.

Hungry for pie? You can travel the country and try sweet and savory pies in every state, or get cooking in your own kitchen!

Related References

Spanish Tortilla

Spanish Tortilla
Spanish Tortilla

The Spanish tortilla is the traditional style of Spanish omelet.


Ingredients

  • 300 g (11 oz) Yukon Gold potatoes
  • 1 small onion (1/2 cup thin sliced)
  • 4 tablespoons cooking oil
  • 5 large or jumbo eggs

Directions

  • Peel the potatoes, then slice thin.
  • Peel the onion, then slice thin.
  • Add two tablespoons of cooking oil to an oven-safe non-stick frying pan on medium-high, and then add the sliced onion and potatoes.
  • Stir the onion and potato until coated with oil and the oil begins to sizzle.
  • Then reduce the cooking temperature to medium-low and cook for 25 to 30 minutes or till the onions are translucent and light golden brown and the potatoes are fully cooked.
  • Drain off the excess oil and set aside to allow the onions and potatoes cool enough to be mixed with the eggs.
  • Break the eggs into a mixing bowl, then whisk together.
  • Add cooled onions and potatoes to whisked eggs and gently fold together.
  • Add 2 tablespoons cooking oil and reheat the frying pan to medium-low heat, then pour the mix into the frying pan.
  • Shake occasionally, to ensure the mixture does not stick to the frying pan.
  • Preheat the oven broiler on high.
  • Cook for around 12 to 15 minutes, or until the eggs are nearly fully cooked.
  • Move the frying pan to the oven and broil about 2 minutes or until the top of the tortilla is just cooked.
  • Remove from the oven and ensure the sides are free by passing the spatula around the age.
  • Using protective mittens or potholders, cover the frying pan with a plate and carefully, turn the frying pan, shaking gently to free the tortilla.
  • Let cool to just warm or to room temperature.
  • Then, cut serving, garnish (if desired) and serve.