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.
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
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
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
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:
1 1/2 teaspoons chili
1 pound extra lean ground
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
Pepper to taste
diced fresh tomato
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.
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.
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.
For the onion lovers amongst us here is an easy onion pie, which is
suitable for brunch, lunch or dinner.
Flour – 195 gr (6,8 oz\
Oil – 40 ml (1,4 oz)
Provencal herbs – 1 tsp
Salt and spice to taste
Water – 75 ml (2,6 fl. oz
\ 1\3 cup)
Onion – 450 gr (16 oz)
Seasoning – optional (salt,
sugar, red pepper, dry garlic to taste)
Tomato paste – 70 gr (2,5
Water – 200 ml (7 fl. oz)
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.
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.
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.
4. Spead the filling out evenly.
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!
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
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.
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
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
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.
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
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
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
Missouri – Butterscotch Pie
If you love butterscotch, you can thank the
Midwest. Missouri is most noted for this rich and creamy butterscotch-based
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
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
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
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
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
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!