Squashana

I pulled the classic move of seeing something in the grocery store that I'd never cooked before (not too difficult to find that for me) and took it home with no idea what to do with it. I did this a couple weeks ago with an eggplant and the meal I made does not qualify for my blog. This time it was spaghetti squash. I read that the squash can replace the noodles in lasagna. I've never made homemade lasagna. So I just made this up. Justin liked it alright.

Squashana
From the kitchen of Brooke C Hochstein

1 Spaghetti Squash
1 jar of spaghetti sauce (I used Ragu Veggie Delight)
1 bag of cheese
1 lb ground beef

Cut the spaghetti squash in half and scrape out the seeds and guts. Bake at 350 for about 40 minutes. When finished baking, scrape from stem to stem with a fork to create spaghetti-like strands of squash. While the squash is baking, brown the ground beef. Add the jar of spaghetti sauce to the meat. In a baking dish, spread a layer of squash at the bottom, then add the spaghetti sauce on top. Cover in cheese. Repeat until you run out of room or ingredients. Make sure the top is covered with cheese. Bake in oven at 350 for about half an hour.

Notes:
If you do not want to cut the squash in half before you cook it (because it's really tough to cut it and I may not cut it next time), bake at 350 for at least an hour. Be careful when you cut it, it will be very hot!

Gravy

I used this for the Thanksgiving Turkey. Everyone loved it.

Gravy
from the kitchen of Helen Robertson

3 T oil
3 T flour
Turkey drippings
Can of cream of chicken soup
Broth*
Corn Starch*

Brown the oil and flour. Add drippings and cream of chicken soup. If too thick, add the broth. If too thin, add the cornstarch until you reach the desired consistency.

*maybe

Penne Pasta with Spinach, Bacon, and Chicken

Got this recipe from Disney Family Food's website. I have no idea how I stumbled on it. The recipe does not call for chicken, but I wanted to make it the main dish.

I just copied from the page:

Prep Time:	10m
Cook Time:	15m
Ready in:	25m
Yield:	4 servings

Ingredients
	1 (12 ounce) package penne pasta 2 tablespoons olive oil, divided 6 slices bacon, chopped 2 tablespoons minced garlic 1 (14.5 ounce) can diced tomatoes 1 bunch fresh spinach, rinsed and torn into bite-size pieces

Directions

Bring a large pot of lightly salted water to a boil. Add the penne pasta, and cook until tender, 8 to 10 minutes.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat. Place bacon in the skillet, and cook until browned and crisp. Add garlic, and cook for about 1 minute. Stir in the tomatoes, and cook until heated through.
Place the spinach into a colander, and drain the hot pasta over it so it is wilted. Transfer to a large serving bowl, and toss with the remaining olive oil, and the bacon and tomato mixture.

Caramel

I tried to be domestic this year again for Christmas and made some turtles. Last year I made this caramel and burned it. I was pregnant and I cried. This year I bought extra of everything because I didn't care how many times I would have to try, I was going to get it right! Luckily it only took one try. And a lot of mess. But it was fun! And yummy~!
This was enough caramel to make about 170 turtles.

Caramel
from the kitchen of Carol R Cheesman

4 c. sugar
1/2 lb. butter
2 c. light corn syrup
2 cans evaporated milk
2 tsp vanilla

Melt butter, add sugar and corn syrup. When this mixture begins to boil, add milk approx 1/2 cup at a time every 4-5 minutes. You should allow about 1/2 hour to add the 2 cans of milk. Cook at med-fairly high temp, stirring constantly, scraping the sides and bottom of the pan. Cook to 240 degrees or to a firm ball stage in water (when you drop a little in a cup of water, it keeps its shape and doesn't dissolve immediately). Pour into buttered pan for caramel. For turtles place nuts on counter sprayed with cooking spray and pour small amounts of caramel on top while still pourable. After set, pour melted chocolate over the top of the turtles.

Notes: I put the caramel in the squirting containers too soon and my first squirt send the top flying off and left a huge puddle of caramel on my counter. The top melted off. Had to use my extra squirter.

Thanksgiving Turkey

It's been a while!
I used this recipe from "Uncle Bill."

It was FANTASTIC! And easy! I was so so so nervous to be in charge of the Thanksgiving turkey, but shrinking the skin was a great way to make it juicy.
I'm just copying and pasting straight from RecipeZaar.com.
We had a 16 lb turkey.

Uncle Bill's Method for Cooking Turkey Recipe #46262

Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.

by William (Uncle Bill) Anatooskin

5½ hours | 30 min prep

SERVES 14 -18

Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
Remove turkey parts from cavities and use as you desire.
Wash cavities well with cold water.
Boil a kettle of hot water (scalding hot.).
Place turkey in a clean sink or a large roasting pan.
Pour hot water over the entire turkey including in the cavities.
The skin will shrink tightly to the turkey.
"This will help hold the natural juices in the turkey while it is cooking.
"Pat dry both inside and outside of turkey.
Sprinkle cavities with salt and black pepper.
Line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely".
Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.
Place a wire rack in the bottom of roasting pan.
Place the turkey on the wire rack, breast side up.
Pour 2 cups of water or 2 cups of chicken broth into the pan.
Pour about 1/2 cup of extra virgin olive oil over the exterior of the turkey.
Cover the top of pan with heavy aluminum foil, but do not let foil touch the turkey as it will stick to the turkey while cooking.
Pinch foil tight to the sides of the pan.
Preheat oven to 400 degrees F.
Place turkey on lower rack in oven and cook for 1 hour.
Reduce heat to 325 F and cook for 2 1/2 hours.
Now turn heat up to 350 F and cook for another 1/2 hour.
Remove foil from turkey and baste, then continue cooking for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.
When the time for cooking is finished, test for doneness. Insert a thermometer in the thickest portion of the turkey breast, reading should be between 175 F to 180 F but no more than 180°F When inserted into the thickest portion of the leg, readings should be the same. Or, cut a small slice from the breast portion and make sure that there i no pink showing. Or, you may also use a fork and insert it into the thickest portion of the leg and if the juices run clear, then the turkey is done.
Remove from oven, lift turkey out the roasting pan using the string loops.
Cover with foil and let the turkey rest for about 1/2 hour before carving.
Total time for cooking a 16 pound stuffed turkey is 5 hours.
There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.
For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.
COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed.

*12-14lbs.

4- 4 1/2 hours-- 3 1/2-3 3/4 hours.

*14-16lbs.

4 1/2- 5 hours-- 3 3/4-4 hours.

*16-18lbs.

5- 5 1/2 hours-- 3 3/4-4 1/4 hours.

*18-20lbs.

5 1/2- 6 hours-- 4 1/4-4 1/2 hours.

*20-22lbs.

6- 6 1/4 hours-- 4 1/2-5 hours.

*22-24lbs.

6 1/4-6 1/2 hours-- 5- 5 1/4 hours.

NOTE: Test for doneness by inserting a meat thermometer in the thickest part of the breast, reading should be 175 F and in the thickest part of the leg or thigh, reading should be 180°F.

Brooke the Cook

Monday, January 4, 2010