Category: Recipes

Spaghetti Squash Bowls

Spaghetti Squash Bowls

Spaghetti Squash Bowls will impress your guests and keep your family at the table for more.  I love vegetables and this is an easy way to change-it-up. Spaghetti squash is not something that we used a lot in our Italian kitchen, but I borrowed some of my nonna’s Italian zucchini hacks to dress this one up. In between all the Christmas baking, let’s make something healthy. lol

Nonna often sautéed zucchini with sauce and the list of add-ons is endless.  Today I begin by roasting my spaghetti squash and then removing the golden threads.  I toss everything together with cheese and our marinara sauce.  There is such a wonderful aroma in the kitchen.

For another stuffed member of the squash family recipe https://recipesatmytable.com/zucchini-boats-with-rice-and-mushrooms/

For nutritional values of spaghetti squash https://www.verywellfit.com/calories-in-spaghetti-squash-and-health-benefits-4119937

INGREDIENTS

  • 1 medium-to-large spaghetti squash
  • 4 a few sprays of olive oil
  • Salt and pepper
  • 1/2 tsp Italian seasoning
  • 1/2 cup marinara sauce
  • !/4 cup grated Parmesan cheese
  • 1/2 cup cubed mozzarella cheese
  • 1/2 cup canned chicken
  • 1 clove garlic
  • 1 small onion diced
  • 2 tsp olive oil

Process

Begin by cutting the spaghetti squash in half to create a bowl.  Chop off the bottom of the squash so that the bowl sits. Scoop out the seeds and then sprinkle with salt and pepper.  Sprinkle with the Italian seasoning and then give them both a good spray of olive oil.  Place in a 375 F oven for 30 minutes.

Meanwhile sauté the onion until translucent and now add in the garlic.

Pour in your marinara sauce and let it simmer a few minutes.

Add in the chicken.

When the spaghetti squash is golden brown, scoop out its golden threads and add them to the sauce.  Toss everything together.

Remove from heat and add in the parmesan cheese and mozzarella.

 

Return to a 375 F oven for 15 minutes.

Out of the oven.

Plated and ready to eat!!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Almond Crescents

Almond Crescents

My mother-in-law served the cutest crescent shaped cookies.  Going through her recipe cards, I found one recipe I always love this year. Almond Crescents come together with a few simple ingredients. You won’t have to go shopping for this one.  She used ground almonds in hers, but I used a mixed unsalted nut from Costco.  I can’t stop eating them.

Christmas cookies are a way to celebrate.  I know that in Italy during my mom’s time, they were a real treat.  Sugar was not always available and it was used sparingly.  My nonna had honey and other sweeteners, but most of the italian cookies use basic ingredients such as eggs, flour, nuts, and natural sweeteners.

Another one of my crescent shaped cookies for Christmas https://recipesatmytable.com/crescent-moons-with-jam-and-nuts/

If you want to read about the history of some of your favourite cookies this is a good article :https://www.chattersource.com/article/christmas-cookies

Ingredients

  • 1 cup butter ( leave it out to soften)
  • 1/4 cup sugar
  • 2 cups flour
  • 1 cup ground nuts ( your choice, I used a mixed un-salted nut)
  • 1/2 tsp almond extract
  • 1 tbsp very cold water

Process

Butter makes everything good.  Watkins makes a great Almond Extract. 

Cream the butter, almond extract and sugar first.  Make sure it is light and fluffy.

Next add your flour and mix for a few minutes until incorporated.

Go in with the nuts.  Mix and add the 1 tbsp of cold water.  You will see the dough come together on the paddle of your mixer.

Place the dough on your counter and bring it all together.

Take small amounts of the dough and roll it with your hands to form a tiny roll. Twist each roll on the cookie sheet to form crescent shapes.

Bake in a 350 F oven for 10 minutes.

Sprinkle with icing sugar when cooled.  These freeze well.

YUM!!

 

 

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Almond Crescents

Author Renata Solski

Ingredients

  • * 1 cup butter leave it out to soften
  • * 1/4 cup sugar
  • * 2 cups flour
  • * 1 cup ground nuts your choice, I used a mixed un-salted nut
  • * 1/2 ts

Instructions

  1. Butter makes everything good.  Watkins makes a great Almond Extract.
  2. Cream the butter, almond extract and sugar first.  Make sure it is light and fluffy.
  3. Next add your flour and mix for a few minutes until incorporated.
  4. Go in with the nuts.  Mix and add the 1 tbsp of cold water.  You will see the dough come together on the paddle of your mixer.
  5. Place the dough on your counter and bring it all together.

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Double Decker Pastry Squares

Double Decker Pastry Squares

Double Decker Pastry Squares were my mother-in-law Erika’s specialty.  She brought them with pride to all our gatherings and especially at Christmas.  Erika is now in a retirement home and we are thinking of her even more during these trying times.  Today I look at the worn out old recipe card that she gave me when we first got married and thinking of her fondly.

Years ago the world was a simpler place.  The women gathered at the holidays to bake together.  Recipes were shared at these gatherings and lasting friendships made.  Then everyone took home the goodies with smiles on their faces.  Today we just don’t make the effort anymore to do this.  I know sometimes there are cookie exchanges, but you haven’t lived until you hear the laughter of 10 women baking in a kitchen.

This is a beautiful and forgiving crust to work with.  Make sure that use cold butter and shortening.

Don’t forget to check out my jam crostata https://recipesatmytable.com/jam-pie-crostata/

Ingredients

Dough

  • 5 cups of flour
  • 4 tsp baking powder
  • 2 tsp baking soda
  • 1/4 tsp slat
  • 3/4 cup sugar
  • 1/2 cup unsalted butter
  • 2 Tbsp vegetable shortening
  • 4 egg yolks
  • 1 cup full fat sour cream
  • 1 tsp vanilla extract

Filling

  • 1 1/2 cups ground walnuts
  • 1/4 cup sugar
  • 2 cups strawberry jam ( I used triple berry)

Process

Sift the flour, baking powder and baking soda.  Add in the salt and sugar. Place in a mixing bowl with the cold butter and shortening.

 

Cut the butter and shortening in with your paddle mixer until it looks like small peas. Beat the egg yolks and the sour cream. Add to the flour mixture.

Mix the egg yolks and sour cream into the dry ingredients until it comes together into a soft dough.

Turn the dough onto the counter and gently bring it into a roll.

Divide into three equal pieces.

Roll out one piece to fit into a 9 X 13 cookie sheet.

Spread with half the jam.

 

Sprinkle on half the walnuts and sugar. Repeat the steps again.

Now take the third piece of dough and cut some strips to place criss-cross onto the last layer.

Brush with egg white and bake at 350F oven for 30- 40 minutes.

Oven view

Cool and cut into small squares.  This stores well in the freezer.

Look at the layers of nuts and jam.

 

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Sweet and Sour Turkey: Recipes At My Table

Sweet and Sour Turkey

Sweet and Sour Turkey

I cooked a big turkey on Sunday and my leftovers today become Sweet and Sour Turkey. With the new way of ordering food, turkey seems like a good choice.  It’s available and versatile.  My family loves turkey pot pie with leftovers, but I was thinking more Asian flavours.

When I make tuna salad and potato salad, I always add relish or sweet pickles.  Today I experiment with adding this condiment to the turkey.  We’ll see and my grandson never lies.  LOL  Although he did tell me that he could eat pasta every night.

In Italian sweet and sour is agro/dolce.  Try this recipes https://recipesatmytable.com/agrodolce-tomato-basil-turkey-meatballs/

Sweet and Sour??

Sweet and sour chicken originated in China sometime in the 18th century.  The deep fried chicken in most sweet and sour recipes makes them extra comforting.  My roasted turkey gives this dish a lighter flair.  One thing for sure, I serve it right out of the wok, nice and hot.  A simple side of plain rice is all we need.

In every sweet and sour sauce there is some combination of ketchup, chilli and plum sauce and of corse lemon juice. I switched the lemon with orange and added the zest for some zing.  As usual, my Sicilian roots tell me to add some nutmeg for that mysterious element.  Play with your recipes, it’s the best.  One of my friends uses vinegar and tomato paste in hers.

Here is my spin on sweet and sour turkey

Ingredients

  • 2 stalks celery
  • 2 large carrots
  • 1 onion
  • 1 bunch broccoli
  • salt and pepper to taste
  • 2 tbsp canola oil
  • 1/4 cup brown sugar
  • 1/4 cup cornstarch
  • 1 cup chicken broth
  • 1/2 cup relish or sweet sliced pickles
  • 1 can pineapple undrained (398 ml)
  • 2 tbs soy sauce
  • 1/4 cup ketchup
  • 2 tbsp chilli sauce
  • the juice and zest of 1/2 an orange
  • 4 cups cooked turkey
  • 3 tbsp toasted almonds

The process

Cut all the vegetables.

Stir-fry in canola oil for a few minutes.

Sweet and Sour Turkey: Recipes At My Table

Combine chicken broth, corn starch, brown sugar, soy sauce, ketchup , orange juice and chilli sauce and pour over vegetables.  Put on a lid and simmer for a few minutes.

Add the diced turkey relish and pineapple. Bring to a boil and cook a few more minutes.

Sweet and Sour Turkey: Recipes At My Table

Remove from pan and sprinkle the almonds,freshly grated nutmeg and orange zest over the dish.  Serve over rice or noodles. 

Sweet and Sour Turkey: Recipes At My Table

 

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