Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Thai Hot and Sour Chicken Soup http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html#comments Tue, 03 Sep 2013 16:09:11 +0000 http://www.steamykitchen.com/?p=28246 I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster ...

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Thai Hot and Sour Chicken Soup Recipe

I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster was following.

Poor Coco – I know it will take time.

coco-5522

Last week called for comfort food and that means soup. We’ve been doing a lot of soups in the electric pressure cooker (just throw everything in a hit a few buttons) or the super-quick 20 minute on the stovetop soups. Basically, I like unfussy soups. What hit the spot last week was hot-spicy-tangy-savory Thai Hot and Sour Chicken Soup. This is the type of soup that Pavlov would love – the flavors are so distinct and powerful, that every time even just think about this soup, certain reactions that I cannot control begin happening. Mouth starts watering from the sharp lime, tip of tongue reacts to the slight sweetness of the fish sauce,  and the warming of the throat from the slow, lingering effects of the steeped chile slices.

Thai Hot and Sour Chicken Soup Recipe

While the soup contains ingredients that are difficult to find outside of an Asian market – don’t worry. I have a simple substitution! The citrusy flavor of the soup comes from lemongrass and kaffir lime leaf. If you can’t find one or both, the peel of the lime will work just fine.

Thai Hot and Sour Chicken Soup Recipe

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The ingredients are flexible – I’ve added shrimp, tofu and even spinach to the soup. Make it your own! This is a recipe that I’ve adapted from Katie Chin’s brand new Everyday Thai Cooking cookbook.

I was fortunate enough to receive an advanced copy (and loved the book so much that I wrote a little quote for the back cover!)

If you like Thai food as much as I do, you’ll love Katie’s Thai recipes that are designed for the home cook. Some of the recipes in the book:

  • Steamed Mussels in Lemongrass and Basil
  • Chang Mai Chicken Lettuce Cups
  • Chicken with Cashews and Thai Chilies
  • Grilled Halibut in Mango Coconut Sauce
  • Spicy Peanut Noodles
  • Thai Garlicky Eggplant
  • Pad Thai

Thai Hot and Sour Chicken Soup Recipe Video

 

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 Thai Hot and Sour Chicken Soup Recipe

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Thai Hot and Sour Chicken Soup

Servings: 15 minutes Prep Time: 4 Cook Time: 5 minutes
Thai Hot and Sour Chicken Soup Recipe featured-9650

Kaffir lime leaves and fresh lemongrass may be difficult to fine outside of an Asian market. You can substitute with lime peel. In the recipe, you'll be using the juice of a fresh lime. Before cutting the lime, take a vegetable peeler and peel long strips of the lime skin. Use your fingers and squeeze/wring the peel a bit to release its flavors and fragrant oil. Adapted from Everyday Thai Cooking by Katie Chin. The more chile slices you use - and the longer you let it steep in the broth, the spicier it will be.'

Other ingredients you can add: spinach leaves, tofu, shrimp, zucchini slices, bean thread noodles or rice noodles, snow peas, bamboo shoots, etc.

Ingredients:

3 cups chicken stock
4 slices fresh ginger
4 kaffir lime leaves, torn (substitute with lime peel)
2 stalks lemongrass, cut into 2" lengths and bruised (substitute with lime peel)
1 fresh hot chile pepper, sliced (I used 2 large slices)
1/2 pound skinless, boneless chicken, cut into bite-sized pieces
1 cup cherry tomato (or 1 whole tomato, cut into wedges)
One 15-oz can straw mushrooms (or handful fresh sliced mushrooms)
3 tablespoons fish sauce
1 lime, squeezed (about 2 tablespoons lime juice)
fresh cilantro leaves

Directions:

In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)

Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.

Stir in the fish sauce, lime juice and cilantro leaves.

 

 

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Zucchini Frittata Recipe http://steamykitchen.com/21513-zucchini-frittata-recipe.html http://steamykitchen.com/21513-zucchini-frittata-recipe.html#comments Mon, 14 May 2012 16:22:00 +0000 http://steamykitchen.com/?p=21513 I’ve known Giuliano, Lael and the girls since their early days of the blog. The Hazan’s live in Sarasota, Florida, just a few minutes hop down the interstate from us. If you’re not familiar with Giuliano, I’m sure you’ve heard of his mother, Italian cooking doyenne, Marcella Hazan, whom I was lucky enough to spend time with a couple of ...

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Zucchini Frittata Recipe

I’ve known Giuliano, Lael and the girls since their early days of the blog. The Hazan’s live in Sarasota, Florida, just a few minutes hop down the interstate from us. If you’re not familiar with Giuliano, I’m sure you’ve heard of his mother, Italian cooking doyenne, Marcella Hazan, whom I was lucky enough to spend time with a couple of years ago.

slice of frittata Zucchini Frittata Recipe

Giuliano, Lael and I have crossed paths many times, though usually it’s is a quick “hi!” at the IACP conferences or other blogging conferences. We’ve dined at their house and they at ours – I’m in love with their girls, Gabriella and Michela, who love their pastas almost as much as their papa.

Giuliano just came out with a new book, Hazan Family Favorites, featuring recipes from his childhood and new recipes that he loves to make at home with the girls. The dishes are unfussy and simple to prepare – most recipes have just a handful of ingredients and 3 steps. My favorite part of the book was reading the family stories and watching Giuliano grow up with Marcella and Victor through photos!

This morning’s eggs from our hens and a giant zucchini from the garden went into the Frittata with Zucchini. We added a super-ripe heirloom tomato, also from our garden and finished it off with goat cheese crumbles (sadly, not from our homestead, though one day….maybe…a goat or two)

Zucchini Frittata Recipe

The zucchini is best sliced on a mandolin – the one I *love* is the handheld mandolin by Oxo for $14.99. It’s lightweight, under $15 and requires no setting up.

slicing zucchini for Zucchini Frittata Recipe

Gorgeous heirloom tomato from my garden – I don’t remember the name of this tomato, but it ripens to a deep dark red/black color.

slicing tomatoes for Zucchini Frittata Recipe

The onions are caramelized with just a pinch of sugar. The sugar helps speed up the caramelization by half the time.

cooking onions for Zucchini Frittata Recipe

Sliced zucchini is added to the pan and cooked until soft.

cooking onion and zucchini for Zucchini Frittata Recipe

Those pretty eggs are from the hens – we used 5 of them. Whisk the eggs well.

cracking egg Zucchini Frittata Recipe

In the pan, pour in the eggs, throw on the tomato slices and dot with crumbled goat cheese. Bake.

Zucchini Frittata Recipe

Great for breakfast, brunch, lunch or dinner.

Zucchini Frittata Recipe

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Zucchini Frittata Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 25 minutes
zucchini-frittata-recipe-7837.jpg

Recipe adapted from Hazan Family Favorites by Giuliano Hazan. Adding just a pinch of sugar to the onions will speed up the caramelization. After the frittata is cooked, let it cool before cutting into it -- it's easier to cut nice, clean slices when the frittata has had a chance to cool. I like to serve frittata warm (not hot).

Ingredients:

1 onion, sliced
3 tablespoons butter
1/8 teaspoon sugar
12 ounces zucchini (1 large zucchini or 3 small zucchini)
salt and freshly ground black pepper
5 eggs
sprig of fresh thyme (or 1/4 teaspoon dried thyme)
1 tomato
4 ounces goat cheese

Directions:

1. Heat a nonstick pan over medium heat and add the butter. When the butter starts bubbling, add the onion. Sprinkle in the sugar. Saute the onion until carmalized, about 8-10 minutes. Take care not to burn the onions.

2. While the onion is sauteeing, slice the zucchini very thinly (1/8" thick) using sharp chef's knife or a mandolin. Cut the tomato into 1/4" slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occassionally until zucchini is tender and has just started to brown.

3. In a large bowl, beat the eggs with the thyme; Preheat the broiler and set the rack to about 8-10 inches below the heating element.

4. Once the zucchini is cooked, pour in the eggs. Top with sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes.

5. Place pan under broiler for 2-3 minutes until the top is lightly browned. Let cool for 10 minutes before slicing. Serve warm or at room temperature.

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Cod with Hazelnut Browned Butter http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html http://steamykitchen.com/21467-cod-with-hazelnut-browned-butter.html#comments Fri, 04 May 2012 15:53:29 +0000 http://steamykitchen.com/?p=21467 A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive. We haven’t made hazelnut milk since – but with ...

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Cod Fish Hazelnut Browned Butter Recipe

A few months ago, I thought it would be fun to make hazelnut milk. Yes, fun to make, fun to sip, but the concoction was so rich that sipping was all we could do….that is….until we discovered that adding a shot of Bailey’s Irish Cream to it made it fantastically addictive.

We haven’t made hazelnut milk since – but with a giant bag of happy round hazelnuts still in my refrigerator (hey, is is weird that I keep nuts in the refrigerator?) I came up with several recipes to use them up.

Even though this dish looks fancy, even restaurant-worthy, the elements of this dish are relatively simple. Well, it has to be, in my opinion – nutty and luxurious-tasting hazelnut browned butter shouldn’t have to compete with anything too complicated on the plate.

The cherry tomatoes are from the garden, I can’t pick them fast enough – I’ll finish picking one side of the plant, turn around and zoinks!! another 10 have ripened just like that.

Since I’m the only one in the house who eats tomatoes (!#!$@!#) I’ve resorted to sharing the lot with the hens, chucking a handful every day into their coop.

pssst…..Hey, has anyone tried hypnosis to get your kids and husband to like a certain food?

Throw those babies into the pan with the fish, they’ll burst open (sometimes I’ll even use my spatula to squish ’em a bit in the pan to release the juices).

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Cod Fish with Hazelnut Browned Butter Recipe

Servings: 4 Prep Time: 8 minutes Cook Time: 15 minutes
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Lots of flexibility here - Substitute dried sage for your favorite dried herb mix. Instead of cod, you can use any fish you like, just adjust the cooking time based on thickness of the fillet.

Ingredients:

four 5oz cod fillet
salt and pepper
1 tablespoon dried sage
1/2 cup hazelnuts, chopped
3 tablespoons butter, divided
1 pint cherry tomatoes

Directions:

1. Season the cod fillet on both sides with the salt, pepper and dried sage. Set aside.

2. Heat a saute pan over medium heat and add just 1 tablespoon of the butter. When the butter is bubbling and starting to get light brown, add the the chopped hazelnuts. Toast the hazelnuts in the butter, stirring constantly for 2 minutes. Remove the hazelnuts and let cool on paper towel. Keep the pan on the stove.

3. Add the remaining butter to the hot pan and add the cod. Cook for 2 minutes on one side, then flip the cod fillet. Turn the heat to medium-low. Add in the cherry tomatoes to the pan with the cod.

Cover loosely with a sheet of tin foil and let cook for an additional 2-4 minutes, gently shaking the pan every so often to turn the tomatoes. [fillet 1" thick = 2 minutes; fillet 2" thick = 4 minutes]

4. Serve the cod and tomatoes with chopped hazelnuts - make sure you drizzle a bit of the browned butter on each dish.

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Super Frico Grilled Cheese Sandwich http://steamykitchen.com/21442-super-frico-grilled-cheese-sandwich.html http://steamykitchen.com/21442-super-frico-grilled-cheese-sandwich.html#comments Wed, 25 Apr 2012 16:40:39 +0000 http://steamykitchen.com/?p=21442 Usually, the kitchen is loud….or should I say “lively” – the boys are running through with their Nerf guns, old-school Madonna playing on Pandora, me singing, “borderline….feels like I’m going to lose my mind…you just keep on pushing my love….” and Coco at my feet, waiting for me to drop a morsel of food as I fling my arms trying ...

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Usually, the kitchen is loud….or should I say “lively” – the boys are running through with their Nerf guns, old-school Madonna playing on Pandora, me singing, “borderline….feels like I’m going to lose my mind…you just keep on pushing my love….” and Coco at my feet, waiting for me to drop a morsel of food as I fling my arms trying to dance my Madonna.

Yeah, that’s usually the scene.

Last week, I was alone in the house during the day – the kids were at school and Scott was in New York to be with his very ill dad – my kitchen was very quiet. I liked it that way, I had forgotten how the sounds of cooking can be soothing.

the “pop” as my sharp knife breaks and pierces the skin of a taut, ripe tomato.

chorus of scratching as I grate parmesan cheese.

gentle tzzzzssssss of bubbling butter in a pan.

if you can hear with your eyes, the sucking and drawing up of hot melted butter into the spongy pores of the bread.

fllllueeaappp as the face of the sandwich falls back on the pan after you flip it.

zzzahhhhhhhh as grated parmesan relaxes, melts and spreads out.

(smile) thanks for listening….

This recipe is from my friend, Michael Natkin, who happens to have one of the most happy smiles I’ve ever encountered. Michael runs Herbivoracious blog, which is all about vegetarian recipes. His very first book is just out – Herbivoracious and I’m so giddy proud of him.

Of all the recipes, I chose Super Frico – only because after seeing that recipe name, I couldn’t stop singing, “She’s a super frico, super frico. She’s super-frico, yow”

Come on! Be a dork and sing with me!

That sandwich is pretty kinky
It’s a super frico
The kind of lunch you read about
In foodie magazines

That cheese is pretty wild now
It’s a super frico
I really love to taste it
Every time we meet
She’s all right, she’s all right
That sandwich all right with me, yeah

Super Frico, baby

Make your standard grilled cheese sandwich (I like adding tomato to mine)

Remove the sandwich and sprinkle in your grated parmesan cheese, roughly in the same size as the sandwich.

Once it gets a little bubbly and melty, put your grilled cheese on top.

Press with a ginormous spatula to weld the cheese to the sandwich.

Lovely.

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SuperFrico Grilled Cheese Sandwich Recipe

Servings: 1 Prep Time: 5 minutes Cook Time: 10 minutes
super-frico-grilled-cheese-sandwich-recipe-344-2

Recipe from Herbivoracious Cookbook by Michael Natkin. Michael says, "Everyone knows the best part of a grilled cheese sandwich (not to mention lasagna, gratin, mac & cheese, ...) are the bits where the cheese gets brown and crispy. So one night I said to myself, why can't there be more crispy? What happens if I just make a frico (cheese crisp) right there in the skillet and weld it to my already delicious grilled cheese? Would this not be a fine extension of an already superb late-night supper?

The answer was a resounding yes, so much so that I don’t make grilled cheese any other way now. It only takes a minute or two more than the standard sandwich, but the extra dimension of texture takes it to a whole new level."

Ingredients:

1 tablespoon butter
2 slices bread
2 slices provolone cheese (or other cheese of your choice)
2 slices tomato
1/4 cup grated Parmigiano-Reggiano (use large holes of box grater)

Directions:

1. Heat a nonstick skillet over medium heat with the butter. When the butter is melted. Lightly moisten both pieces of bread in the butter. Top one slice of bread with the provolone and tomato and cover with the other slice of bread. Cook until golden brown on both sides, flipping a couple of times.

2. When the basic grilled cheese is done, remove it from the pan. Turn the heat to medium. If the pan seems very dry, melt a touch more butter in it. Sprinkle the Parmigiano in the still-hot skillet, in a shape roughly the same as the sandwich.

3. Now watch closely, as the cheese melts. You'll see the fat start to cook out and the cheese begin to brown and crisp. When it has just begun to brown, put the sandwich back on top and press down with a large spatula to weld the frico to the bread. Let cook for one more minute then serve.

Stuff from the store

Need a cheese grater? I love this one.

I’m a big fan of fat spatulas…this one is nonstick.

Best Parmegiano Reggiano – big love for Whole Foods, the only company I know who has “crack parties

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Spicy Steamed Mussels in Miso Broth http://steamykitchen.com/20926-spicy-steamed-mussels-miso-broth-recipe.html http://steamykitchen.com/20926-spicy-steamed-mussels-miso-broth-recipe.html#comments Fri, 09 Mar 2012 15:51:52 +0000 http://steamykitchen.com/?p=20926 The once empty garage-turned-playroom-turned-moving boxes storage-area-turned-photography studio is now finally looking lived in, played in, worked in. In other words, it’s a mess and I love it. The wire shelving that holds my props is now about to collapse from the weight of an etsy and Fishs Eddy binge. Wooden boards are strewn across the bottom shelves, delicate stoneware bowls of all different ...

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Spicy Mussels Miso Recipe

The once empty garage-turned-playroom-turned-moving boxes storage-area-turned-photography studio is now finally looking lived in, played in, worked in. In other words, it’s a mess and I love it. The wire shelving that holds my props is now about to collapse from the weight of an etsy and Fishs Eddy binge.

Wooden boards are strewn across the bottom shelves, delicate stoneware bowls of all different sizes and shapes are stacked so high that it almost looks comical.

One itty bitty puff of air to one single 3″ bowl and it will leeeeeeeeean to the left and come crashing down onto the next tower of bowls.

These gorgeous Caribbean-blue glass bowls were sold in a package of 6, and thank goodness, because that itty bitty puff of air really did happen, as well as the teetering tower of bowls and now I only have 2 of these lovely bowls left, which happen to be perfect for serving mussels. Spicy, steaming, mussels in a miso broth.

Spicy Steamed Mussels in Miso Broth

This recipe will take you 20 minutes tops, even if you move slow as a sloth. This recipe is created for my client, Miso & Easy.

The ingredients:

 

Spicy Steamed Mussels Recipe Ingredient list

The first step is to cook the onions for a couple of minutes. I add the garlic after the onions have been cooking to prevent the garlic from burning.  Yes, I’m cooking in a wok because it’s big, wide and has a nice see-through lid.

Pour in your broth, add the miso. Toss in those tomatoes!

Leafy vegetables and mussels go in, cover and let it cook. Just a few minutes is all it takes.

That glass lid? Awesome. Let’s me check the progress of the mussels without opening the lid. And psssst….it’s a Steamy Kitchen Wok! Yes! I designed my own wok and it’s currently in production – eeeeks! I’m excited, can’t wait to show you once they come in and we can start selling them in the store.

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Spicy Steamed Mussels in Miso Broth

Servings: 2 Prep Time: 6 minutes Cook Time: 10 minutes
Spicy-Steamed-Mussels-Miso-Recipe-410.jpg

Miso & Easy is ready-to-use miso paste in a squeeze bottle. You can use regular miso paste - the recipe is flexible to use either.

Ingredients:

1 pound live mussels
2 teaspoons cooking oil
1/2 onion, diced
1 clove garlic, finely minced
1 teaspoon finely grated fresh ginger
1 tomato, diced
handful fresh leafy vegetable (like baby bok choy, cabbage or spinach)
2 cups vegetable broth
2 tablespoons Miso & Easy (or 1 tablespoon miso paste)
1 teaspoon hot chili sauce (like Sriracha), or more to taste
2 wedges lime

Directions:

1. Scrub the mussels and discard any with broken shells.

2. Heat a wok or saute pan over medium-high heat and swirl in the cooking oil. Add the onions and saute for 2 minutes. Add in the ginger and garlic and cook until fragrant, about 30 seconds. Add in the broth, miso and hot chili sauce and turn the heat to high.

3. When simmering, add the tomatoes, vegetables and the mussels. Cover and let steam for 3 minutes or until the mussels have opened. Discard any mussels that have not opened. Serve with lime.

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Salt Cod (Bacalao) with Potatoes over Rice http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html http://steamykitchen.com/20173-bacalao-salt-cod-with-potatoes-rice-recipe.html#comments Tue, 17 Jan 2012 15:43:57 +0000 http://steamykitchen.com/?p=20173 Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for ...

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Bacalao, pronounced [bah-kah-LAH-oh] is Portuguese dried, salted cod fish. Before refrigeration, fish was dried and preserved in salt to keep in the cellar. There are hundreds of variations of bacalao recipes, but my favorite has always been Bacalao con Patatas (bacalao with potatoes) – however I don’t make it much at home because traditional recipes require too many steps and forethought for my bad habits (impatience and spontaneity).

After spying a bag of bacalao at my local market, I decided to create a recipe that that would cut out a major tedious step. Unfortunately, I couldn’t nix the “forethought” part – as bacalao needs to be soaked overnight in water to get rid of some of its salt. It’s a step that can’t be skipped (boo) and there really isn’t a good shortcut.

The “major tedious step” I’m talking about is boiling the potatoes first before adding it to the dish. Okay, so I’m being dramatic, but bringing a large pot of water to boil (and of course, staring at the darn thing waiting for the first bubbles) and then cooking the potatoes until tender is crazy boring and requires another pot on the stove.

Instead, dice the potatoes into 1/2″ dice, briefly brown them in the saute pan along with the rest of the vegetables. Then add the bacalao, a cup of water, cover and let ’em all simmer quietly and harmoniously for 15 minutes, just enough time to cook the potatoes through.

Serve over pasta, rice, quinoa….or enjoy with a loaf of bread.

Salt Cod (Bacalao) with Potatoes over Rice

Step 1: soak the bacalao overnight in cool water. This is a step you cannot skip….the fish will be way to salty.

Salt Cod (Bacalao) with Potatoes over Rice

The fresh ingredients – bell pepper, garlic, onion, tomatoes, salt cod (bacalao), celery and potatoes. All the veg are diced small – quicker cooking!

First, brown the potatoes in the saute pan.

Then saute the aromatics – garlic, onion, bell pepper, celery.

and add the rest of the ingredients in:

Including the de-salted (and drained) bacalao.

Cover and simmer for 15 minutes.

Serve over rice, pasta, quinoa…or enjoy with a loaf of bread.

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Salt Cod (Bacalao) with Potatoes over Rice Recipe

Servings: 4 Prep Time: 15 minutes + overnight soaking Cook Time: 20 minutes
bacalao-potatoes-rice-recipe-6509.jpg

Ingredients:

1 tablespoon olive oil
1 large russet potato, peeled and cut into 1/2" dice
1 bell pepper, diced
1/2 onion, diced
1 stalk celery, diced
2 cloves garlic, minced
2 tomatoes, diced
1 tablespoon tomato paste
1 cup water
2 cups rice grains + water to cook
1 tablespoon chopped fresh parsley
1 pound salt cod (bacalao), soaked overnight (see note below)

Directions:

1. The night before, cover the bacalao with cool water and refrigerate.

2. Drain the bacalao, rinse with fresh water. Cut into 1" pieces.

3. Heat a large saute pan over medium-high heat with the olive oil. When hot, add the potatoes and cook until lightly browned on all sides, about 2 minutes. Add in the bell pepper, onion, celery and garlic and saute for 3-4 minutes. Add in the tomatoes, tomato paste, water and stir. Bring to a simmer and add in the bacalao. Cover and simmer for 15 minutes or until the potatoes are cooked through. Stir in the parsley.

4. In the meantime, cook the rice according to package instructions. Serve the stew over rice.

 

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Collard Greens with Ham and Smoked Hock http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html http://steamykitchen.com/19082-collard-greens-recipe-ham-hock.html#comments Mon, 28 Nov 2011 14:37:16 +0000 http://steamykitchen.com/?p=19082 I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock! The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job ...

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I don’t know what I like better: the collard greens, the rich pot liquor or digging out the bits of smoky meat from the ham hock!

The Collard Greens recipe is from my good friend and fellow food blogger, Lisa Fain, who writes the blog, Homesick Texan. She’s a 7th generation Texan who moved to New York City for a job and one day found herself scouring the city in search of Ro-Tel tomatoes, the only brand of tomatoes fit for true Tex-Mex Chile Con Queso.

Of course, she couldn’t find any, and thus the Homesick Texan blog was born. Lisa has just come out with her very first cookbook, The Homesick Texan Cookbook.

It’s one of my favorite cookbooks this year – after no less than 4 trips to the Lone Star state this year alone – I’ve been craving Tex-Mex foods like crazy.

Even though Lisa lives 1,200 miles from me, I see her more often than friends down the street. Every trip to NYC is incomplete without sharing a meal with Lisa – we’ve done sushi, Jamaican, sushi and more sushi.

And those red cowboy boots she’s wearing? Only Lisa could be responsible for this.

collard greens recipe with ham and smoked hock

Lisa’s Collard Greens are simple. Throw in a couple handfuls of hearty smoked meats, add the collard greens, pour in water and apple cider vinegar and let it simmer for an hour and half or until the greens are as soft as you like them. Collard Greens are just as much about the simmering sauce as it is about the greens.

The savory, smoky, vitamin-rich pot-liquor is so full of rich flavor that you’ll savor every last drop. In fact, spoon your collard greens onto your plate, right next to the roasted garlic mashed potatoes on your plate. Forget the gravy – the pot liquor will find its way over and bleed into the soft mashed potatoes. I guarantee my kids will be forming a mashed potato moat, just so the pot liquor doesn’t escape.

Vegetarian version of Collard Greens? You bet. Lisa’s got a secret ingredient, one that actually made me say outloud, “No. Way. Really????”

How to make Collard Greens

Here’s whatcha need:

In goes the smoked ham hock into a large pot. One, two or three — depends on how many canine pets you have in the house.

Chopped smoked ham or turkey. Or both.

A couple of chopped tomatoes.

A glug of apple cider vinegar.

Just plain ‘ol regular water.

And then the greens.

Most likely, you’ll have to tamp down the greens with a wooden spoon….unless you have giantungus pot. Don’t worry, all the greens will eventually fit in. Cram ’em in! They don’t mind. Simmer for an hour and half, longer if you wish.

 

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Collard Greens with Ham and Smoked Hock Recipe

Servings: serves 8 Prep Time: 10 minutes Cook Time: 1 hour 30 minutes
collard-greens-recipe-57401

Adapted from Lisa Fain, HomesickTexan.com

You can use any combination of smoked meats - turkey, ham, ham hock or bacon. The easy choice for us, since we'll most likely have a couple of hungry dogs waiting for their special Thanksgiving treat, is the ham hock. You can find large bunches of collards starting in November, peaking in December. Bags of chopped collards are sold year round, which is what I used.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 tomatoes, chopped
2 smoked ham hocks
1 1/2 cups chopped smoked ham
5 cups water
1 tablespoon apple cider vinegar
2 bunches of collards (about 2 pounds) or two 16oz bags chopped collards
salt and freshly ground pepper to taste

Directions:

1. Thoroughly clean each collard leaf, removing the tough stem and rib. Tear each leaf in half.

2. In a large pot, heat the olive oil over medium heat. Add the onion and saute for 5 minutes. Add in the garlic and saute for another minute until fragrant.

3. Add in the tomatoes, ham hocks and ham. Pour in the water and apple cider vinegar and bring to a simmer. Add in the collards, tamping down with a wooden spoon to get all of the greens in the pot. Cover and simmer for 1 1/2 hours.

4. Season wtih 2 teaspoons of kosher or sea salt (use 1 teaspoons table salt) and black pepper. Taste and add additional salt and pepper if needed. I used about 3 teaspoons of kosher salt. Don't be shy with the salt - remember, this recipe serves 8!

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Leftover Turkey Recipe: Halal Cart Style Turkey and Rice with White Sauce http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html http://steamykitchen.com/19511-leftover-turkey-recipe-halal-cart-style-turkey-and-rice-with-white-sauce.html#comments Mon, 21 Nov 2011 18:39:51 +0000 http://steamykitchen.com/?p=19511 A recipe just like the Chicken and Rice served on Halal Carts in Midtown Manhattan, but using leftover turkey instead!

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My parents will be visiting for a week, they arrive a little later this afternoon. This morning, I headed over to the supermarket to stock up on breakfast items, snacks and stuff for dinner tonight. As I was walking up and down the aisles, I thought, “hmmm, wouldn’t it be a fun idea to buy all the stuff that Mom and Dad *wouldn’t* let us buy when we were kids!???”

Ho-Ho’s!
Ding Dongs!
Spongy white bread!
Doritos NOT on sale!
Brand-name cereals!
4 different kinds of ice cream, NOT on sale!
Choco-Tacos!

My shopping cart was like the mecca of junk food and the hottie bag-boy was like, “You having a party?! Who’s comin’ over!?”

“Uh, my parents.”

Yeah, that’s hot.

I didn’t realize until I got home that my parents aren’t going to touch this junk food (I did end up buying Grape Nuts and nonfat plain yogurt for their breakfast); and I certainly won’t be able to eat all this junk food by myself.

Which means, my BOYS will be eating all that nasty sugar.

But wait….that goes against my house rules and all the hard work training the boys not to buy things not on sale or brand-name cereal because the generic ones in the bag are just the same.

Oh.

***

Those of you here just for the recipe, I’m sorry you had to read through my self-therapy just now :-)

If you’ve visited Midtown Manhattan, you must have seen the food carts featuring Halal-style chicken and rice. Moist, savory chicken pieces are cooked right on the cart griddle, deftly chopped with the side edge of the long, wide metal spatula. The edges of the chicken near that crunchy-crispy-fried stage and then tossed with a white, tangy sauce. This is served over golden-colored and cumin-spiced rice with a side of salad and wedge of flatbread.

The lines at lunch can be excrutiatingly long, as the delicious smell of the chicken being grilled can travel far and wide.

A recipe for Halal Chicken and Rice with White Sauce comes from Serious Eats’ brand new book, Serious Eats A Comprehensive Guide to Making & Eating Delicious Food Wherever You Are. (whew…that was a long title)

But I’m not going to give you *that* recipe just yet – today is about hacking this recipe to use your leftover Thanksgiving turkey – because we all know that next week you’ll quickly tire of turkey sandwiches.

 

Ground Turmeric may be an ingredient you’re not familiar with –

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Halal Cart Style Turkey and Rice with White Sauce Recipe

Servings: 4-6 Prep Time: 10 minutes Cook Time: 30 minutes
Halal Cart Style Turkey with Rice and White Sauce Recipe

Adapted from Serious Eats Cookbook

-If turkey's not your thing, try this with cooked rotisserie style chicken.
-If you can't find Harissa-style hot sauce, regular ol' Tabasco will sub just fine. Serious Eats suggests to toaste the pita or flatbread, but I prefer my flatbread soft and warmed through via the microwave instead. To keep the bread steaming hot (i.e. not dried out), I wrap them in a barely damp towel and then put them in the microwave.
-For Gluten-Free, substitute with GF flatbread of your choice.
-For a healthier version, substitute light olive oil for the butter and use non-fat Greek yogurt and low-fat mayonnaise (or skip the mayo altogether and use Greek yogurt only)

Ingredients:

FOR THE RICE
2 tablespoons butter
1/2 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 1/2 cups long grain or Basmati rice
2 1/2 cups chicken broth
salt and pepper
FOR THE WHITE SAUCE
1/2 cup mayonnaise
1/2 cup Greek yogurt
1 tablespoon sugar
2 tablespoons white vinegar
1 teaspoon lemon juice
1/4 cup chopped fresh parsley
salt and pepper
FOR THE TURKEY
2 tablespoons butter
1/2 onion, thinly sliced
1/2 cup turkey drippings (or chicken broth)
2 pounds cooked, leftover turkey, shredded
TO SERVE
1/2 head iceberg lettuce, shredded
1 large tomato, cut into wedges
1/2 red onion, thinly sliced
flatbread or pita bread, cut into wedges
Harissa-style hot sauce (or hot sauce of your choice, like Tabasco)

Directions:

1. To cook the Rice: Melt the butter over medium heat in a large pot. Add the turmeric and cumin and cook 1 minute. Add the rice and stir to coat. Cook, stirring freqently, until the rice is lightly toasted, about 4 minutes. Add the chicken broth, season to taste with salt and pepper. Raise the heat to high and bring to boil. Cover, reduce to simmer and cook for 15 minutes without disturbing. Remove from heat, keeping the cover on, and let rest for 5 minutes.

2. For the White Sauce, combine all the ingredients together.

3. For the Turkey, heat a large saute pan or frying pan over medium-high heat with the butter. When bubbling, add in the onion and cook for 5 minutes. Pour in the turkey drippings (or chicken broth) and bring to simmer. Add in the leftover turkey and cook for 1 minute just to warm through. Remove from heat, stir in 1/2 of the White Sauce.

4. Wrap the stack of pita bread or flatbread in damp towel. Microwave on medium for 60 seconds to soften and heat through.

5. To serve, divide the lettice, tomato and red onion amongst each plate. Spoon rice onto each plate and top with the turkey. Add a spoonful of the remaining White Sauce onto each plate (you can use this as salad dressing for the salad or just spoon on top of the turkey). Serve with Harissa-style hot sauce.

About Serious Eats book:

(from back cover)

“Ed Levine and the editors of food blog SeriousEats.com bring you the first Serious Eats book, a celebration of America’s favorite foods, from pizza to barbecue, tacos to sliders, doughnuts to egg sandwiches, and much more. Serious Eats crackles with the energy and conviction that has made the website the passionate, discerning authority on all things delicious since its inception in 2006.

Are you a Serious Eater?

1. Do you plan your day around what you might eat?
2. When you are heading somewhere, anywhere, will you go out of your way to eat something delicious?
3. When you daydream, do you often find yourself thinking about food?
4. Do you live to eat, rather than eat to live?
5. Have you strained relationships with friends or family by dictating the food itinerary—changing everyone’s plans to try a potentially special burger or piece of pie?

Ed Levine, whom Ruth Reichl calls the “missionary of the delicious,” and his SeriousEats.com editors present their unique take on iconic foods made and served around the country. From house-cured, hand-cut corned beef sandwiches at Jake’s in Milwaukee to fried-to-order doughnuts at Shipley’s Do-Nuts in Houston; from fresh clam pizza at Zuppardi’s Pizzeria in West Haven, Connecticut, to Green Eggs and Ham at Huckleberry Bakery and Café in Los Angeles, Serious Eats is a veritable map of some of the best food they have eaten nationwide.

Covering fast food, family-run restaurants, food trucks, and four-star dining establishments, all with zero snobbery, there is plenty here for every food lover, from coast to coast and everywhere in between. Featuring 400 of the Serious Eats team’s greatest food finds and 50 all-new recipes, this is your must-read manual for the pursuit of a tasty life.

You’ll learn not only where to go for the best grub, but also how to make the food you crave right in your own kitchen, with original recipes including Neapolitan Pizza (and dough), the Ultimate Sliders (which were invented in Kansas), Caramel Sticky Buns, Southern Fried Chicken, the classic Reuben, and Triple-Chocolate Adult Brownies. You’ll also hone your Serious Eater skills with tips that include signs of deliciousness, regional style guides (think pizza or barbecue), and Ed’s hypotheses—ranging from the Cuban sandwich theory to the Pizza Cognition Theory—on what makes a perfect bite.”

Buy Serious Eats book on Amazon for $18.15

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Leftover Turkey Recipe: Turkey Gumbo http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html http://steamykitchen.com/19344-turkey-gumbo-leftover-thanksgiving-turkey-recipe.html#comments Wed, 16 Nov 2011 14:00:42 +0000 http://steamykitchen.com/?p=19344 Use your leftover Thanksgiving turkey to make this simple Turkey Gumbo Recipe!

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I know it’s a little early to think about Thanksgiving leftovers, but believe me, time goes by so crazy fast! Once the big meal is over, even after the late-night refrigerator raid (you sneak in and pick at the turkey in the refrigerator too, right?!), we’ll always have more than enough leftover turkey for Turkey Gumbo.

Since Thanksgiving is such a big, heavy dinner, I created this recipe with restraint in mind.  It’s a lighter, milder version of gumbo than what you may be used to, a little more broth-y and no mouth-burning cayenne pepper or hot sauce, since the little kids will be enjoying this too (but feel free to douse your version with as much hot chili pepper as you like!)

While the ingredient list may look long, it is ingredients that you’ll probably have on hand anyways from cooking Thanksgiving meal. Leftover turkey meat is stirred into the gumbo at the end, just to heat through. The slow-simmered, richly flavored Turkey Gumbo served over steaming hot rice may just break the monotony of leftover turkey sandwiches this year for you too.

Making the Roux for Turkey Gumbo

Roux is cooking fat+flour over low heat to create a nutty thickener used in much of Southern cooking. It’s a simple, essential step for the gumbo, but takes a little patience as you have to cook the roux over low heat and stir frequently.

Traditional recipes call for 1:1 ratio of fat to flour, but I’ve found that I could use less fat and still achieve the same results, though I think Paula Deen would heartily disagree with me.

I like using butter as my fat, it’s the the most flavor — uh — unless you want to use bacon drippings (yay!) or even lard (double-yay!).

4 tablespoons of butter + 6 tablespoons all purpose flour. For gluten-free version, many have recommended using potato starch or rice flour.

Use a heavy-bottomed pot for best results. Thin pots = more likihood for burned roux. Once the butter starts bubblin’ a bit, sprinkle in the flour and stir.

Stir until the flour is totally incorporated. I use a silicone rubber spatula – here’s why: I’m not patient enough to stand over the stove constantly stirring nonstop. So I leave the silicone spatula in the pot – it doesn’t burn nor does it get hot. Every 30-40 seconds or so, I’ll stir. In the meantime, I’m choppin’ vegetables on a cutting board right next to the stove.

After a nearly 10 minutes, it will look smooth and the color of peanut butter. This is where I stop. By this time not only am I bored to tears, but a lighter roux makes a lighter gumbo. Feel free to keep cookin’ the roux if you have nothing else to do!

I’ve got onions, celery, green pepper, smoked sausage and whatever bits and pieces of vegetable I have in the refrigerator, basically any unused vegetables (like carrots, red bell pepper) from cooking Thanksgiving dinner.

Everything gets s simmered with a can of tomatoes and chicken broth for an hour or so.

In goes the frozen (no need to defrost) or fresh okra

and at the end, stir in the cooked, leftover turkey

Serve over rice. Isn’t this Turkey Gumbo better than your 48th turkey sandwich!?? Serve over rice!

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Turkey Gumbo Recipe (with leftover Thanksgiving turkey)

Servings: 8 Prep Time: 10 minutes Cook Time: 1 hour
Turkey Gumbo Recipe

Don't worry about the long ingredient list, most of the ingredients are things you'll have in your refrigerator anyways, from cooking Thanksgiving feast! For gluten-free Turkey Gumbo, use rice flour, corn flour or potato starch in place of the flour.

Ingredients:

4 tablespoons butter
6 tablespoons all-purpose flour
2 bell peppers, diced
2 stalks celery, diced
1 onion, diced
5 cloves garlic, minced
2 bay leaves
1/2 teaspoon each: dried oregano, dried thyme
One 14-ounce can diced tomatoes
1 pound kielbasa, smoked or polish sausage, cut into bite-sized pieces
1 quart chicken or vegetable broth
8 cups water
2-3 cups frozen or fresh okra
2 cups cooked, shredded leftover turkey
salt and pepper to taste
small handful fresh parsley, chopped
cooked rice

Directions:

Heat a large stockpot with the butter over medium heat. When the butter begins to bubble a bit, use a whisk or wooden spoon to add in the flour, a little at a time. Continue stirring for a 2 minutes, until the flour is fully incorporated into the butter. Turn the heat to low and cook for 10 minutes, stirring every 30 seconds or so, until the roux has turned into the color of peanut butter. Make sure that the roux does not burn - stay close by!

Return heat to medium and add in the bell peppers, celery and onion and cook for 5 minutes. Add in the garlic and cook another minute or so until fragrant. Add in the bay leaves, oregano, thyme, tomatoes, smoked sausage, broth and water. Bring to a boil and let simmer for 1 hour.

Add in the okra, cook 2 minutes, then add in the cooked turkey. Taste and season with salt and pepper. Stir in chopped parsley. Serve over cooked rice.

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Microwave Spaghetti Squash with Tomatoes & Basil http://steamykitchen.com/19385-microwave-spaghetti-squash-with-tomatoes-and-basil.html http://steamykitchen.com/19385-microwave-spaghetti-squash-with-tomatoes-and-basil.html#comments Mon, 14 Nov 2011 19:22:07 +0000 http://steamykitchen.com/?p=19385 Microwave instructions for Spaghetti Squash with Tomatoes and Basil with step by step photos.

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If you ask Nathan what his most favorite recipe to cook is, he’ll tell you, “p’skeddi squash and steak!” He’s taken quite a liking to p’skeddi squash, and we’ve never tried to correct his pronunciation of spaghetti squash, it’s just too darn cute! Though I can imagine one day, when he’s older and cooking a romantic meal for a special gal, calling it p’skeddi may ruin his chances of a second date.

Due to a little goof while gardening with 35 seed packets and 2 over-zealous kids, we planted 12 spaghetti squash plants in the garden, enough to supply our entire zip code with spaghetti squash for life.

Thankfully, the chickens have a taste for the leaves and the happy-yellow flowers – and we haven’t stopped them from consuming most of the spaghetti squash plants, so now we’re left with 3 plants, one of which is barely hanging on.

The hens are my heroes!

Microwaving the Spaghetti Squash

The fastest way to cook the spaghetti squash is to microwave it! If microwaving a solid, heavy squash intimidates you a bit, you can also bake the spaghetti squash in the oven, which takes an hour to do, but is just as easy.

You’ll take a sharp paring knife and carefully, very carefully, pierce the squash in several places all over. It’s a hard squash, so it takes a bit of effort to do this. I guess a better instruction would be to say STAB the squash. But do this carefully, k?! The squash is a round, rolly, hard object.

Microwave on high for 10-12 minutes, rotating the squash halfway during cooking.

After cooking, just let the squash sit there for a few minutes to cool down a bit. Put on some oven gloves and remove the hot squash.

I highly suggest a thick towel or oven gloves – remember you stabbed the squash? Well inside the squash is steaming hot squash and some liquid which may leak through the stab marks.

I use these Pit Mitts – okay, so I look like a dork, but they are amazing – soft gloves that actually fit my hand with rubber grippy grip lines all over. I highly recommend them as I’m not a fan of those traditional oven mitts that make you feel like you’re cooking with Barney the annoying purple dinosaur hands.

The squash should cut open very easily, with no resistance. If not, return it back to microwave and let it go for another couple of minutes.

Once you cut it open, it should look like this. Remove the seeds. If you’re only cooking for a small family, just use half the spaghetti squash, and save the other half for another recipe (see end of post for links to other great spaghetti squash recipes)

Use two fork to scrape out the strands of spaghetti squash. Try a piece of squash – if you feel like it needs to be cooked a little more, don’t worry – we’ll be saute’ing in a pan and you can cook the squash further in the pan. Just make a mental note that you’ll need to add a couple minutes of cooking time in the pan.

Okay, now it’s time to saute the rest of the ingredients – fresh basil, garlic and tomatoes.

Add in the spaghetti squash, toss with tongs. Season with salt, pepper and balsamic vinegar.

Throw in the cheese! Toss again.

Serve right away!

 

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Spaghetti Squash with Tomatoes and Basil Recipe

Servings: 8-10 Prep Time: 8 minutes Cook Time: 15 minutes
Spaghetti Squash Recipe with Tomatoes and Basil

If you're only feeding 4-6 people, I suggest cooking the spaghetti squash whole, then only using half of the squash when you're ready to saute with the tomatoes.

I like my spaghetti squash not too hard, not too soft. It shouldn't be mushy, you should be able to still separate the strands of squash.

Ingredients:

1 spaghetti squash
1 tablespoon olive oil
4 cloves garlic, minced
2 tomatoes, chopped
few basil leaves, chopped
salt and pepper
1 teaspoon balsamic vinegar
1/4 cup grated pecorino or parmesan cheese

Directions:

1. Using a sharp paring knife, carefully pierce (I really mean stab) the spaghetti squash in a few places (about 6 slashes is good). Microwave on high for 10-12 minutes, turning/rotating the squash halfway during cooking. A fork should very easily pierce through the squash, if there is resistance - microwave for an additional 1-2 minutes.

2. Let squash cool for a few minutes before handling. Carefully (the squash will be steaming hot!), use a chef's knife to cut the squash in half, lengthwise. The squash should be soft and easy to cut. Remove and discard the seeds. Use two forks to scrape apart the strands of the squash. Compost or discard the skin.

3. Heat a large saute pan over medium heat with the olive oil. Add in the garlic and cook for 1 minute. Add in the tomatoes and basil and cook for 2 minutes. Turn heat to medium-high and add in the spaghetti squash and toss. Season with salt and pepper and drizzle in the balsamic vinegar. Taste the squash - adjust seasoning and if the squash still needs a bit more time to cook through, cover and cook for 2 minutes. If the squash texture is perfect, toss in the grated cheese and serve immediately.

 

More Spaghetti Squash Recipes

Moroccan Spiced Spaghetti Squash (Smitten Kitchen)
Recipe for Spaghetti Squash and Chard Gratin (Kalyn’s Kitchen)
Spaghetti Squash with Ricotta, Sage, and Pine Nuts (The Kitchn)
Spaghetti Squash with Sausage (White on Rice Couple)

 

 

 

 

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