Got this recipe from a blog sometime last year and slightly tweaked it. It was super served warm with some carrot and tahini soup on the side. I couldn’t find the original blog post but will look a little harder later this week and post the link. The soup recipe was from the New York Times website (www.nytimes.com).
1 loaf multigrain bread
1 tbsp butter
1 tbsp olive oil
1 lb mushrooms (any type, or a mix), sliced
2 medium onions, halved and thinly sliced
1 or 2 bell peppers (red or green, or one each), cut into 2 inch strips
2 stalks celery, chopped
2 cloves garlic, minced
1/2 tsp dried thyme
1 cup heavy cream
2 cups milk (I used skim)
1/4 cup chopped parsley
Salt and pepper to taste
1. Cut the bread into medium pieces (crouton size). Spread them on a cookie sheet and bake in a 300 degree oven until just crisp on the outside. Remove from oven and allow to cool.
2. Meanwhile, saute the mushrooms, garlic, onions and celery in the olive oil and butter in a hot frying pan. Add thyme, salt and pepper. Saute until most of the liquid has evaporated from the pan.
3. Beat the eggs, heavy cream and milk in a very large bowl. Add the parsley and breadcrumbs and mix well. Allow to sit in refrigerator for about 15 minutes or until bread has absorbed much of the egg mixture.
4. Add the sauteed veggies and mix gently. Empty into one or two deep oven safe dishes. Bake at 350 degrees for about 45 minutes to an hour, or until it is just set in the middle.
5. Serve warm with either soup or salad on the side.
Lots of leftover spaghetti squash last night, but only a little bit of tomato sauce. What to do? What to do?
Here’s an easy fix: cook up a little pasta (we used tricolor rotini), mix it up with the leftover squash and tomato sauce, throw in some extra herbs and other cooked veggies, and put it all in a shallow oven-safe dish. Top with some plain breadcrumbs, grated parmesan cheese and a sprinkling of parsley and basil. Heat under a broiler until the topping is lightly toasted. Serve with salad or a cup of soup on the side.
So here’s my first foray into the realm of spaghetti squash.
Halve, de-seed, brush with olive oil and roast the squash, cut side down, for about 45 minutes at 400 degrees. While the squash cools, saute some chopped onions, minced garlic and a can of peeled and diced tomatoes in a touch of love oil. Add your desired herbs, and salt and pepper to taste. Run a fork along the inside of the cooled squash to get the strings of squash flesh. Mound on a plate or in a bowl and spoon the tomato mixture on top.
For the salad, de-seed and dice three bell peppers (one each of red, orange and yellow… throw in a green one if you are so inclined). Add a handful of grape or cherry tomatoes, halved, as well as a handful of chopped basil and a half-cup of mozzarella pearlinis. Drizzle with olive oil, add salt and pepper to taste, and toss gently.
We enjoyed garlic bread on the side.
Yum! Pumpkin spice cake with caramel cream cheese frosting, and pecan pie.