Cacio de Pepe Spaghetti Squash

1 spaghetti squash

salt

2 T. olive oil

2 t. minced garlic

cracked black pepper to taste

1/4 to 1/2 cup grated parmesan cheese

1. Preheat oven to 400 degrees.
2. Spray a baking tray with non-stick baking spray. Set it aside.
3. Pierce the squash using a fork or paring knife and microwave it for 2-3 minutes.  This will soften the squash making it easier and safer to cut in half.
4. Cut the squash in half and remove the seeds using a spoon.
5. In a small mixing bowl, combine the olive oil and garlic.
6. Brush this mixture on the cut side of the squash.
7. Season with a pinch of salt and place the squash cut side down.
8. Roast in the oven for 35 minutes.  Remove the squash, flip it over and scoop out the strands with a fork.  Place in a oven safe serving dish.
9. Add the cracked black pepper and grated parmesan cheese.  Stir to combine.
10. Roast for another 5-6 minutes or until the cheese is melty.
11. Remove from the oven and serve hot.

Marinated Roasted Red Peppers in a Jar

 

This is so simple but really tastes great.

1 jar fire roasted red peppers or 3-4 fresh roasted red peppers

1/4 c. extra virgin olive oil

4 cloves minced garlic

2 T. fresh oregano or 1 t. dried oregano

2 T. white wine vinegar

chopped parsley, optional

1. If using jarred peppers drain and rinse.  For fresh, char and peel and cut in wide strips.
2. Put peppers in a large jar.
3. Add the minced EVOO, garlic, oregano and vinegar.
4. Shake well and refrigerate for at least an hour.

Kay's Favorite Stir Fry

1 to 1.25 pounds chicken breast or beef, 

thinly sliced in bite sized pieces

8 ounces of snow peas, cleaned, string removed

1 large white onion, cut in wedges

1-8 ounce can of sliced water chestnuts

peanut oil for stir frying

Sauce:

3 cloves garlic, minced

1/4 c. brown sugar, packed

1/2 c. soy sauce

2 t. sesame oil

1 t. ground ginger or 2 T. fresh ginger

1 T. cornstarch

1. Make sauce and set aside.
2. Put 1 T. oil in a wok.  When hot, add snow peas and stir fry until tender crisp.  Remove and set aside.
3. Heat another 1 T. of oil.  Stir fry onions. Set aside.
4. Heat another 1T. oil and stir fry chicken or beef.
5. Return vegetables to the wok with the chicken and give it a toss.
6. Add drained water chestnuts and heat through.
7. Add sauce to pan and cook until thickened.

Old-School Scandinavian Dill Soup

6 cups good chicken broth

3 T. butter

3 T. flour

1 c. heavy cream

2 c. cooked shredded chicken

1/2 to 3/4 c. fresh dill (yes, that much)

1-2 T. fresh lemon juice

1 t. sugar

1 t. salt

1/4 t. pepper

pinch of nutmeg, optional

1. Bring the chicken broth to a gentle simmer in a saucepan.
2. In a small fry pan melt the butter over medium-low heat.  Whisk in the flour and cook 1-2 minutes.  Do not brown.
3. To thicken the soup, slowly whisk the roux into the broth.  Simmer gently until lightly thickened, about 5 minutes.
4. Add cream and cooked chicken.  Keep heat low, this soup does not like boiling.
5. Stir in dill, lemon juice, sugar, salt, pepper and nutmeg, if using.
6. Optional egg yolk finish (very traditional).  Whisk egg yolk with a few tablespoons of hot soup, then gently stir back in.

Make Ahead Cream Cheese Mashed Potatoes

This recipe makes 8-10 generous servings.  I made this one day ahead of Thanksgiving.  Next time I will add sliced green onions and cheddar cheese for flavor.  Also, this casserole will expand so only fill casserole 2/3rds to the rim.  Cook covered in the beginning. Remove the foil the last 15 minutes or so.

4 1/2 pounds russet potatoes, peeled and halved lengthwise

1/2 cup cream cheese, at room temperature

1 egg yolk

3/4 c. milk

salt & pepper

1 c. butter, cut into chunks 

1. Place potato halves into a large pot of salted water, bring to a boil and reduce heat to medium-low.  Cook until tender, about 15 minutes.  Drain thoroughly.
2. Preheat oven to 425 degrees.
3. Whisk cream cheese in a mixing bowl until smooth.
4. Stir egg yolk and milk into the cream cheese, whisking until smooth.  
5. Season with salt and pepper.
6. Using a ricer press the potatoes into a large bowl.  Add the cubed butter immediately to melt.
7. Stir the cream cheese mixture into the mashed potatoes.
8. Spread mashed potatoes into a 9x13-inch baking dish.
9. Bake until the potatoes are heated through about 20 minutes.  For a brown top, smooth the top and use the tip of a spatula to lightly press the potatoes and lift up to create little peaks and valleys in the top.

Our Favorite Marinade

This is the best marinade I ever tasted.  Use it on beef or chicken.

1/2 cup soy sauce

1 large clove garlic, minced or mashed

1 t. ground ginger

2 T. brown sugar

2 T. fresh lemon juice

2 T. salad oil

1/4 t. freshly ground black pepper

1. Whisk all ingredients together in a small bowl.
2. Pour over meat and place in the refrigerator and marinate for several hours or overnight.
3. I place meat in a large baggie and turn often.

Classic Egg Souffle

3 T. butter (plus more for greasing)

3 T. all-purpose flour

1 c. whole milk

1/2 t. salt

1/4 t. black pepper

1/4 t. nutmeg (optional)

4 large eggs, separated

1/2 c. grated cheese (Gruyere, cheddar or Parmesan)

1/2 t. cream of tartar (optional, helps stabilize egg whites)

1.  Preheat the oven to 375 degrees and prepare ramekins.
2. Grease 3- 5 1/2-inch ramekins (or one larger souffle dish) with butter.
3. Make the bechamel base by melting the 3 T. butter in a saucepan.
4. Stir in the flour and cook for about 1 minute until smooth.
5. Slowly whisk in milk, stirring constantly, until the mixture thickens (about 2-3 minutes).
6. Remove from heat and stir in salt, pepper and nutmeg.  Cool for a few minutes.
7. Whisk the egg yolks to the bechamel sauce one at a time.
8. Stir in the grated cheese until melted and combined.
9. Whip egg whites in a clean bowl until soft peaks form.  Add cream of tartar for extra stability.  Continue beating until stiff peaks form.
10. Gently fold 1/3 of the egg whites into the yolk mixture to lighten it.
11. Carefully fold in the rest using a spatula, keeping as much air in as possible.
12. Pour the mixture into 3-5 1/2" ramekins.
13. Bake for 20 - 25 minutes or 30 - 35 minutes for a large dish until puffy and golden.
14. Serve immediately as souffles deflate quickly.
15. Serves 2-3 people.