Spaghetti Squash with Brocolini & Bison

Have you seen the multitude of recipes that are posted on Facebook and wished that you had time to make them all of them?   Well, I did make one of the recipes but I changed it up a bit.  When a person just uses salt, pepper, Italian seasoning, and red pepper flakes and expects something extremely flavorful amazes me. Red pepper flakes only adds heat but not much for the flavor at all. I have done the dousing the noodles with marinara sauce thing, and, to be honest, I am not crazy about it. But this recipe is good.  Ok, so I tried a couple of things that I have never eaten before in this recipe, brocolini and bison. Brocolini looks like broccoli but it is more tender.  Bison is, you know, where the buffalo roam meat.  It was on sale when I went to the store for the brocolini. If you are not adventurous use ground meat of your choice or just go meatless.  

Ingredients: 

1 tbs olive oil
1 bunch brocolini, chopped
4 garlic cloves, minced
1 cup of shredded mozzarella cheese or an Italian blend of cheeses
1/4 cup of shredded Parmesan cheese
1 tsp Italian seasoning
salt/pepper to taste
1/4 tsp red pepper flakes

What I added:

1 onion chopped
1 tbs clarified butter or ghee
1 chicken bullion cube, I use Knorr  
1 lb of bison, or less of the amount that I used. 

Cut the spaghetti squash in half. Clean the seeds out of the middle.  Apply olive oil to the inside of the squash. Place on a pan lined with aluminum foil or parchment paper. Bake at 350 degrees for about 40 minutes or until tender.  

Place a large skillet or non-stick pan on medium heat.  Add the oil and butter. then add the chopped onion and saute until translucent or a little brown on the edges. Next, add the garlic and saute for a couple of minutes.  Place the bison in the pan and cook until brown. Place the meat mixture in a bowl and set aside. 

Add the chopped brocolini in the same pan and add a little butter.  Cover and simmer until tender.  You can add a little water, but it is not really needed if you lower the heat a bit.  Once the brocolini is done stir into the meat mixture. add the cheese but save enough to sprinkle on the top, 1/4 cup or more. Salt\pepper the mixture to your taste. Remember that cheese adds saltiness to the food.  

Fill the shells with the mixture and sprinkle with cheese.  Bake for 15-20 minutes until the cheese is golden brown.  Serve with crispy bread. Enjoy! 

Italian sausage with pasta, yellow squash, and zucchini

Have you ever wanted something filling, hearty and quick to eat?  I do all of the time.  When one works a lot a hours, there is very little time to cook lavish meals during the week.  I like to cook meals in one or two pots so that there is very little clean up at the end.

I like Italian sausage and you can use it in more things than on top of a pizza.  It goes very well with pasta.  I used rotini in this dish, but you can use any pasta that you like.  Then I added zucchini, yellow squash, and chopped tomatoes.  It was delicious. 

Ingredients:

1 lb of Italian sausage, or ground beef, lamb, turkey, or chicken
1 lb rotini, or your choice of pasta, cooked according to package directions
1 onion, sliced thinly
3-4 cloves of garlic, minced
2 small tomatoes, skinned and chopped fine 
2 small zucchini, sliced thinly
2 small yellow squash, sliced thinly
2 TBS vegetable oil
2-3 TBS butter or ghee
1 tsp Italian seasoning or oregano
salt/pepper to taste
1 bouillon cube, optional
1/4 cup Parmesan cheese
1/4 cup of Italian cheese, I use the Italian cheese mix in a bag from the grocer

Prepare pasta according to package directions. Place a non stick pan on med-high heat.  Cook sausage until the meat is brown. Remove from the skillet and place in a bowl, then set aside.  Next, add oil, butter, sliced onions, spices, bouillon cube, tomatoes, and saute until golden. Add the garlic and saute for a minute or two. Thirdly, add the sliced Zucchini and yellow squash.  Cook until tender.  I like to brown my vegetables a bit on both sides.  Once the vegetables are cooked to your liking add the sausage to the pot, then add the Parmesan & Italian cheese. In a large pot mix the pasta and vegetables together. Serve immediately. Enjoy!  

 Cooks Note:  You can use canned tomatoes in place of fresh tomatoes if you want the dish to have more sauce. 

Batch Blues Photography

I have finally done it. The Facebook page for Batch Blues Photography is up and running finally.  Things will be slow until the beginning of the year with me because I am working 50 hours a week and still try to maintain some kind of normalcy to my life.  Most days I come home and get ready for bed only to repeat the same thing again the next day.

As for cooking, well, I do most of that on the weekends along with all the other things that I enjoy the most.  I still want to post recipes as well as stories. Those times I spent in the kitchen cooking tagines and couscous were the best that I have ever experienced. It is thrilling to try new recipes along with spices that I never knew existed. I grew to love Moroccan cuisine, maybe even more so than American food.

When I started my other blog, Until Morocco, that is when the photography bug bit me. Ever since then I was hooked.  I lived and breathed photography. I have taken a few classes and a zillion pictures in the interim. There is so much to learn and so many ways to make photographic art. Wish me luck in this new phase of my life.  Trust me, I am very excited about it.  

This picture was taken in Roann, Indiana a couple of weeks ago.  I like the country feel when I travel outside of town and breathe in the fresh air. This is living at its best, quiet and simple, away from the noise of the city. What is of most interest is the old buildings, especially the barns.

When I was a child we would take our annual trip to the land of my father, Tennessee.  I love the rusty tin roofs on the run down log cabins and the old red barns with See Rock City written on the side or the roof. Those things remind me of my birthplace (Tennessee) which make my heart fill up with warm memories. So, forgive me if I become a little barn happy with my postings. I'm just thinking about Tennessee.    

Creamy Green & Wax beans, with Red & Golden Potatoes Salad

It is harvest time here in Indiana and the fields are already turning a bright golden color. A friend and I went to a small city about 40 minutes south of where we live into Amish country. I love the drive, especially to breath in the country air. We saw a lot of farms and horses. 

The crops are coming in, especially green beans. We, also, have wax beans which are a light yellow in color. Yesterday, while at the Warsaw Street market one of the vendors had a bag of the green and wax beans together, which reminded me of a salad that I have been making for a long time.  If you don't have fresh you can use frozen or canned or both.  I don't believe that wax beans are frozen here in the states but green beans are.  

This is a simple recipe and I really enjoy the diversity of taste from the mixture of cumin and dill along with the creaminess of the mayonnaise. It is really good right after it is prepared. 

Ingredients:

1 cup green beans,  cut into 1 inch pieces,cooked and tender
1 cup of wax beans, cut into 1 inch pieces, cooked and tender
1/2 lb baby red potatoes, boiled with skin on,tender, cut lengthwise
1/2 lb baby gold potatoes, boiled with skin on, tender, cut lengthwise
1 tsp cumin
2 large pinches of dill
3/4 - 1 cup of mayonnaise, more or less to your desired wetness
1 tbs white vinegar
1/2 tsp sugar
pepper to taste

Cook the vegetables until tender. Set aside to cool. Once the vegetables are cool add to a medium mixing bowl. Next, add the dill, cumin, vinegar, mayonnaise, sugar, pepper, and toss.  This can be served chilled or lukewarm. Serve with baked chicken or fish and crispy bread.  Enjoy!

English Muffin Bread Loaf

I love bread. When I discovered English Muffin bread at my local grocer many years ago I was hooked.  I put a slice in the oven  and leave it there until it is very crispy.  Then I slather it with butter and strawberry jam. It is wonderful!  I found this recipe on Taste of Home website and just love this recipe.  It is not only simple but the taste is wonderful as well.

Ingredients:

5 cups of all-purpose flour, divided
4 1/2 tsp active dry yeast
1 tbs sugar
2 tsp salt
1/4 tsp baking soda
2 cups of warm milk (120 to 130 degrees F)
1/2 cup warm water (120 to 130 degrees F)
Cornmeal for dusting

In a large mixing bowl, combine 2 cups of flour, yeast, sugar, salt and baking soda.  Add the warm milk and water, beat on low for about 30 seconds and then on high for 3 minutes. 

Stir in remaining flour, the batter will be stiff. No need to knead the dough.  Grease two 8 1/2 x 4 1/2 loaf pans.  Then sprinkle the bottom and sides with cornmeal. Divide the batter and spoon into the pans.  Cover and let rise in a warm place until doubled, about 45 minutes.

Bake at 375 degrees F for 35 minutes or until golden brown.  Remove from pans and cool on wire racks.  Slice and toast.  Enjoy!

Cooks note:  You can freeze the second loaf and have it at a different time.

Galette or Pear Tart

 I've had two colds in two months and haven't been sick for three years.  Sorry, that I haven't been on board here this last week.  Today, I felt well enough to cook something or starve.  Well, we all know that it would take a while, but, anyway I am excited about the galette that I cooked today.  It is super easy and I even made my own crust.

One of my co-workers gave me three quart jars of canned pears that her mother cans and then she brings them back from Alabama. I kept trying to think of a way to use the pears. One of my friends made a Galette out of apples that were about ready to go bad. My friend said that it was extremely easy to make.  So, I thought that I would give it a try. 



Standard pie crust: 

1/3 cup of shortening or 1/3 cup of lard
1 cup of all purpose flour
1/4 tsp salt
3 TBS cold water
1 beaten egg
sugar and cinnamon for sprinkling
canned pears, apples, or blueberries (fresh is best, but if you don't have it use the canned)

Preheat the oven to 400 degrees F. Put the flour and salt in a mixing bowl.  Add the shortening and rub the flour and shortening together with your fingertips until the mixture feels like sand.  Next, add the cold water one tablespoon at a time.  Mix with a fork until the mixture pulls away from the sides of the bowl.Form the pastry into a ball.  Place on a lightly floured work surface and roll out to the size of a dinner plate, cutting the dough to the size of the plate, the dough will be very thin.  Discard any leftover dough.

Oil the bottom of a baking pan. Place the dough in the pan and begin to fill the center of the pie crust with fruit, leaving about 2 inches or so around the edges so that you can fold the remaining dough edges around the fruit. Every couple of inches put a pleat in the pastry all the way around.  Brush with the beaten egg. Bake at 400 degrees F for 15 minutes, then turn down to 375 degrees F and bake for an additional 15-20 minutes. Sprinkle with sugar and cinnamon. Serve with ice cream or whipped cream or warm custard cream*.  Enjoy!

This serves about 4 people

Cooks note:  If you are using fresh fruit, you will need to add 1/4 cup of sugar or more if you like to the fruit. Put a pat of butter on top for extra flavor. 

*My neighbor served Bird's Custard sauce that was found in the English section at our local grocery store.  

Sour Cream Rolls

I love bread and this time of year I enjoy being in the kitchen more.In the newspaper this past weekend this recipe was in with the coupons. The rolls looked so good. So, this evening I made the recipe. The rolls are soft and have the most wonderful flavor.  I will be preparing these for Thanksgiving dinner this year. 

2 1/4 cups of flour
2 TBS sugar
1 tsp salt
2 tsp rapid rise yeast
1/4 cup water
3/4 cup sour cream
2 TBS butter
1 egg

In a large mixing bowl,  add 1 cup of flour, sugar, yeast (undissolved), and salt.  Heat the sour cream, water, and butter until very warm (120 to 130 Degrees F).  Add to the flour mixture.  Beat 2 minutes on medium speed. Next, add the egg and 1 1/4 cups of flour to make a soft batter.

Preheat oven to 400 degrees F. Grease a 12 muffin pan and spoon equal amounts into each cup. Cover and place in a warm place for 1 hour or until the dough has doubled in size.  Bake for 15 minutes or until golden brown.  Enjoy! 

Mustard Greens and Rice Stir Fry

Here in the States greens are eaten frequently.  There are mustard greens, kale, spinach, and collard greens to name a few.  The problem with greens is the bitter taste.  Then there is the use of bacon fat or ham hocks to help mask the bitterness. Overall, greens are good for you.  I had some in the fridge waiting to be used.  I thought that I would stir fry the greens and then mix with bismati rice.  I was really pleased with the result and surprisingly the greens were not as bitter.

Ingredients:

1 cup of bismati rice, cooked according to package directions
2 TBS sunflower oil
1 TBS clarified butter or plain butter
3 garlic cloves, minced
6 cups of greens, chopped
1 large onion, thinly sliced
salt\pepper to taste
1 chicken bouillon cube
1 tsp turmeric
2 tsp cumin 

Cook rice according to package directions. Set aside.  In a large wok or skillet add the oil and butter.  When hot, add the onion and stir fry until translucent or golden brown.  Then add the garlic and stir fry for a couple of minutes.  Next, add the greens and mix well.  Stir fry the mixture for about 8-10 minutes or until the greens have wilted.  Add the salt\pepper, bouillon cube, and cumin.  Mix well. Add the rice to the mixture and toss well.  Last of all, add the turmeric and make sure it is mixed thoroughly.  Serve immediately.  Enjoy!

Cooks Note:  You can use a mixture of greens if you don't want to use just one. 

Fried Cream Corn

This recipe is Southern to the core.  I think that my mother would have really liked it.  The corn is fried and then a bit of cream is added for extra flavor.  However, it is not like the creamed corn in a can, which can be a runny mess. Of course, anything with bacon in it has to be good.  I really liked this recipe.

Ingredients:

2 -16 oz bags of frozen corn or 10-12 fresh corn, cut off the cob.
1 tsp salt
1 TBS sugar
1/2 tsp black pepper
1/2 cup heavy cream or half and half
6 TBS butter
2 TBS flour
6-8 slices of bacon, browned and crumpled

Brown the bacon in an iron skillet or heavy pan over medium to high heat; I used a large non-stick pan.  Drain on a paper towel and when cool crumple the bacon into small pieces then set aside. Leave the bacon drippings in the pan.  In a large mixing bowl, add the corn, salt, pepper, sugar, and flour. Mix well.

 
Add the butter to the pan along with the bacon drippings, once it is hot add the corn mixture.  Fry the corn mixture until the pieces that have flour begin to brown. Flip it occasionally so that it can brown as much as possible. This could take 15-20 minutes.

 Then add the cream and mix it through the corn mixture. 

Next add the crumpled bacon, mix well. Serve with chicken, beef or lamb, a green vegetable or salad and bread.  Enjoy!

Cream Puffs

Now tell me, who doesn't love cream puffs?  Those decadent little puffs filled with cream or custard with lots of powdered sugar on top are so hard to resist.  I have a serious sweet tooth and I am not ashamed to say that I do.  These are quite simple to make, it just takes time and practice.  I made them a couple of times before I got it right.  I filled mine with custard.  I found an English custard mix by Birds which is to die for.  The custard is very thick and with a couple of drops of orange oil you would think that you were in sweet heaven.  

Ingredients:

1/2 cup of all purpose flour
1/2 tsp sugar
1/4 tsp salt
2 eggs, beaten
1 egg, beaten for brushing the tops of the puffs
1/2 cup of water
4 TBS butter, cut into small pieces
powdered sugar for dusting 

Preheat oven to 400 degrees F. Line a large baking pan with parchment paper or use cooking spray.  In a medium saucepan over medium to high heat add the water and the butter.  Bring to a boil.  Take off the heat and add the flour all at once.  Stir the dough until it is mixed well.  Place the pan back on the heat and continue stirring for a couple of minutes.  If you see a film on the bottom and sides of the pan that is normal. You want to try and get rid of some water.

Put the dough in a mixing bowl.  You can use a stand up mixer, hand mixer, or wooden spoon for the next step.  Mix the dough until it is lukewarm on low. Gradually add the eggs, about a 1/3 at a time.  You want to end up with a smooth dough that is wet, but not runny. If you pick some up with a spoon and try to drop it, it will stick but still fall off, sort of like a blob.  

This mixture makes 12 puffs.  Use two soup spoons or you can use a pastry bag.  Scoop up about a tablespoon into one of the spoons and push it onto the parchment paper with the other.  Place them about 2 inches apart.  Brush the puffs with the remaining beaten egg.  Use the brush to smooth the puff and round the edges. 

Place the pan in the middle of the oven and bake at 400 degrees for 15 minutes.  Then turn the puffs around and lower the heat to 350 degrees for 30 minutes.  If they start to brown too quickly turn the temperature down to 315-325 degrees.  The end result is a hollow puff that is crispy.  If at the end of the baking time the puffs are a little wet on the inside, put a couple of slits on each side of the puffs and place back in the oven for about 5 minutes, but turn off the heat and leave the door ajar.  Allow them to cool.  If your puffs begin to deflate that means that they are not cooked.  Place them back into the oven.  They should be a nice golden brown when done.  Sprinkle with powdered sugar and fill with cream or custard.  Enjoy!