Vegetable of the Week: Spaghetti Squash

The taming of the squash

I've long been terrified of the different varieties of autumn/winter squash.  They seemed challenging to cook, and they'd only been served to me in childhood swimming in butter and coated with brown sugar.  If you have to do that much to a vegetable to make it edible, it can't be very good, right?

I honestly can't recall ever having eaten spaghetti squash, so this week's veggie was truly a leap for me.  We decided to serve the squash "noodles" with spaghetti sauce; it somehow seemed appropriate.

How to cook spaghetti squash:

• Cut the stem end off the squash then cut the squash in half lengthwise with a sharp knife.
• Microwave each half of the squash, cut side down, on a plate for 10 minutes.
• Carefully (it's hot!!) remove the seeds and discard.  
• Use a spoon to scrape out the squash innards into a serving dish.  Marvel at the way it falls into "noodles!"

The raw squash smelled like a pumpkin.  When the squash is cooked, it has a sweet smell.  The flavor was mild and slightly buttery and just a little sweet.  We added a touch of butter to bring out the flavor a bit more.  Elias and I both enjoyed it.  Maddie wasn't all that excited about it (but she's pretty picky anyway).  The hubby ate it but wasn't all that excited either. I think he really wants the pasta back.  

Recipe:  Spaghetti Squash with Turkey & Mushroom Sauce

Ingredients:

• 1 spaghetti squash, prepared as above
• 1 lb. ground turkey
• 8 oz. mushrooms, roughly chopped
• Jarred spaghetti or tomato sauce (we used our homemade canned tomato sauce -- sooo good!)
• Salt, pepper, Italian seasoning to taste

Directions:

1. Cook the ground turkey in a deep skillet until no longer pink.
2. Add the mushrooms to the pan and cook until soft.
3. Stir in the sauce.  Season with salt, pepper, or Italian seasoning to your preference.
4. Serve over hot spaghetti squash noodles.

Vegetable of the Week: Green Beans

When we first made the switch to Paleo, we encountered some dissent over whether green beans fell under the banner of vegetable or legume.   Since legumes aren't Paleo, this was a pretty important question to answer!

The answer from a few trusted sources like Mark Sisson, Rob Wolff, and Diane SanFilippo is that while green beans are a legume, they have very little lectin, which is what makes other beans problematic.  I was pretty pleased to hear that since green beans are a favorite in our family!

Often when we have green beans as a side dish, we just steam them or saute them in a little coconut oil and garlic.  This week, we decided to revamp a traditional family dish from my husband's family that is known as "Laci beans" because it was the only way my husband's little sister would eat vegetables when she was little.

The story of the Laci beans is that they were created on a camping trip out of vegetable desperation.  They were essentially canned beans dumped in a pot with a bit of onion and some diced bacon and boiled.  I don't know what movies you grew up with, but when I think of boiled bacon, this is what comes to mind:

"You said you didn't like all the grease from fried bacon...
so I boiled it." 

We decided that we would like to revamp the Laci beans with fresh, tasty ingredients that still have nutritional content.  Here's what we came up with:

Recipe:  Sauteed Green Beans with Bacon and Onion (aka Laci Beans)

Ingredients:

• 4 slices thick-cut bacon, diced
• 1/4 of a sweet onion, chopped 
• 1 lb fresh green beans, trimmed and snapped

Directions:

1. Cook the bacon in a saute pan over medium heat until it is about halfway done.
2. Add the chopped onion and cook together with the bacon until the onion is caramelized and the bacon is mostly done.
3. Add your beans and saute them briefly with the bacon and onion just until heated through.  Be careful not to overcook.

Revamped Laci beans.

Vegetable of the Week: Tomatoes!

Okay, so it's probably technically a fruit.  But most people consume it as a veggie, so it belongs here.  We're starting off easy, especially since tomatoes are probably my favorite vegetable and definitely one of the most versatile.

What did we do with tomatoes this week?  We ate them raw, sauteed them in oil, used them in place of bread, and canned our own homemade tomato sauce.  Talk about a treat!  We got really lucky with our tomatoes this week too.  The ones for the sauce came straight off a farm in Eastern Washington, and the rest were picked right out of my mother's garden.   The sauce tomatoes were Romas, and the rest were different varieties of cherries, and some beautiful heirlooms.  If you're eating tomatoes from the grocery store, you are really missing out.  Compared to garden-fresh tomatoes, store-bought tomatoes have basically no flavor at all.

The bounty out of my mother's garden.  Wish you could see the heirlooms!

One of my favorite ways to eat tomatoes is to saute the little cherry and grape tomatoes in a bit of butter or bacon fat.  I especially like this with my breakfast.   I've been slicing up the larger ones and eating them with tuna salad (per my sister's suggestion).  I also like to just roast them with some garlic and eat them on the side of whatever.

Recipe:  Homemade Tomato Sauce

This is how we made the tomato sauce for canning.  It made approximately 16 pint jars.  I'm not going to include the full directions for canning, but once you've made the sauce, you can either freeze it or can it in the standard method.  This blog has the full directions for canning.  Our recipe was a variation on this one, though.  We did not add salt or sugar, which are frequently used in canned tomato sauce recipes.  Sugar is an obvious omission, but we figured we could add our own salt to taste when we cook with it.

Ingredients:

• 30 lbs. fresh Roma tomatoes
• 4 onions
• 6 cloves of garlic
• 1/2 cup of olive oil
• handful of fresh oregano
• handful of fresh basil, slivered

1. Prep the tomatoes by washing them well, cutting off the blossom end, and then quartering them.  
2. Chop the onion and the garlic finely (a food processor is good for this).
3. Heat the oil in a large stockpot (we split ours between several pots).  Saute the onion and garlic to release the flavors.
4. Add tomatoes in batches.  As the tomatoes heat up, they will shrink down, and you can add more tomatoes to the pots.  Add the herbs at this time as well.  Let the tomatoes cook until they have released juices and are reduced by about half.  
5. Process the tomatoes using a food mill.  Most food mills are different, so follow the directions specific to your mill.  This step takes all the juice and pulp out of the tomatoes (and other seasonings) and leaves the skin and seeds behind.
6. Once you've processed all the tomatoes, return your sauce to the stockpot and simmer until it is reduced by half.  This is when the tomato sauce becomes thick, rich, and incredible.  Make sure to taste it.  The difference between fresh tomato sauce from farm tomatoes versus store-bought canned tomato sauce will absolutely blow your mind!
7. Can sauce according to approved method.

That's a lot of tomatoes!!

Processing the tomatoes with the food mill. 

The beautiful finished product.

What is your favorite way to eat tomatoes??  

Recipe: Dijon Pork Chops

This recipe contains dairy.

Ingredients:

4 pork chops
salt & pepper
butter or other Paleo fat
1/3 cup chicken broth
2 tbsp. Dijon mustard
1/3 cup half & half

Directions:

1.  Season each pork chop with salt and pepper.
2.  Melt butter or fat in a skillet.  Cook pork chops for five to seven minutes on each side, until done through.  Remove and keep warm.
3.  Stir broth into the skillet and scrape up browned bits.  Stir in the mustard until well-blended, then blend in the half & half.  Bring sauce just to a boil.  Reduce the heat and simmer until sauce thickens, about five to six minutes.  Drizzle sauce over chops.

Recipe: Balsamic Chicken Salad

This is a quick and easy meal that is perfect for a lunch or dinner.  You might even want to prep extra chicken for another meal using this marinade -- it's that good!

Balsamic Chicken Salad

Ingredients:

2 boneless, skinless chicken breasts (or thighs)
1 cup balsamic vinegar
a few leaves of fresh basil, chopped
4 cloves of garlic, minced
1 tbsp. olive oil
mixed greens

1.  Mix the vinegar, basil, garlic, and olive oil in a small bowl, then combine with the chicken breasts to marinate. Marinate in refrigerator for two to three hours.

2.  Prepare outdoor grill or grill pan.

3.  Remove chicken and discard marinade.  Grill chicken until done through, about eight minutes per side.  Let chicken rest, then slice.

4.  Top greens with chicken and a few extra shreds of basil.