Spaghetti Squash Mastery

time for a delicious bit of squash. This post is from a few years back, but it still works. Enjoy,

Mindful Palate

450px-Spaghetti_Squash_cooked_and_prepared_3 aWinter squash is a vegetable that some people avoid because they are not sure how to cook it. Others give it a pass because the squashes are so very hard, and they are afraid that it would be too difficult to cut. Let’s gain a little cookery confidence by improving our squash skills using the family meal friendly spaghetti squash.

After cooking, have some fun dragging the tines of a fork lengthwise through the squash to remove those long lovely and nutritious strands. Look at that beautiful mountain of squash!

Since you cooked it, you may as well serve it. The easiest way is to drizzle a bit of garlic and olive oil on top – or add a ladle of spaghetti sauce and a sprinkling of Parmesan cheese.

Below are eight different ways to cook spaghetti squash. Which one will be right for you? I usually use the whole squash in the…

View original post 882 more words

You have Psoriatic Arthritis, Mrs. Spoon Mage

There are knots in knitting and life.

On why I’ve been absent for a while:

The rheumatologists looked at the digital x-rays and pointed out why the erosion and joint damage we were looking at was from the autoimmune disease Psoriatic Arthritis and not just my osteoarthritis.

No wonder my hands hurt so much!

I peppered him with questions, including: Will PsA impact cookery? What about knitting? … (more on page 2)

Chicken in Marinara with Mushrooms


3 cups marinara (either homemade or from a jar)
6 large fresh basil leaves, torn in half
Goodly shake of ground black pepper
1 T olive oil
1 (8 oz) boneless skinless chicken breast
1 T olive oil
8 small cremini mushrooms, rinsed, patted dry, and destemmed, then cut into chunks
1/2 cup onion, chopped
4 cloves garlic, thinly sliced
4 oz angel hair pasta
Condiments: pecorino Romano cheese, chopped flat Italian parsley or sliced (from a jar) Calabrian chiles
Read More

Mama’s Marinara


1 (28 oz) can peeled Italian plum tomatoes, well crushed by hand, shoulders removed
2 T good quality extra virgin olive oil
1/2 cup onion, chopped
1/4 cup of finely chopped carrots
4 cloves garlic, chopped
1/4 t ground black pepper
1/8 t salt
8 large basil leaves, rinsed, dried, and torn in half

Optional: hot red pepper flakes or a little oil from the Calabrian chile jar. Be judicious. You can always add more later but you can’t take it out! Read More

Zucchini Latkes


1 pound zucchini, grated or shredded
1 teaspoon salt
1/4 cup plus one heaping tablespoon all-purpose flour
1/4 cup heaping cup grated Parmesan cheese
2 large eggs, beaten
2 cloves garlic, minced
kosher salt and ground black pepper to taste
2 tablespoons your favorite high heat oil, such as canola

Top with Greek yogurt or just about anything else like scallions or Calabrian chiles Read More

Easy Chicken Enchiladas

enchiladas made with flour tortillas


2 cups, loosely packed leftover shredded beef or chicken (or 1 pound raw ground beef)
1 t olive oil if your meat is already cooked
1 (4 oz) can Hatch Green Chilis, drained – hot or mild
1/2 t chili powder
1/4 t cumin
1/4 t Mexican oregano
1/8 t ground black pepper
1 cup torn spinach, packed
1/4 cup chopped onions
your choice of 1 recipe of Chimayo Red Chile Sauce or 1 large can (19 oz) Old El Paso red enchilada sauce, divided use, yes a canned sauce  and that specific type
8 oz shredded sharp cheddar cheese, divided use (more if you love cheese)
8 corn tortillas, or use medium sized flour tortillas
16 sprays of Pam

Read More

Feeding the World One Ravioli at a Time

Mama D ravioli best 2019 copyMy Aunt-in-law was Minneapolis St. Paul’s beloved Mama D. No matter how busy she was, when hungry college students, who could not afford a meal, came to her restaurant, she would feed them at no charge.

To honor her husband, she would open her restaurant on St. Joseph’s Day and serve free delicious homemade ravioli to everyone who came.

Feeding the world ravioli is such a friendly, caring, and peaceful way to be. She made a difference in a way I hope I can.

You don’t have to make the ravioli from scratch, although you could if that makes you feel more connected to the meal. For some of you, buying fresh ravioli from the grocers makes it easier and less stressful. Buy or make some pasta sauce. Choose a way with the sauce that makes your heart sing. Read More

Anasazi Beans in a Crockpot


1 lb dried Anasazi beans
5 cups water
2 T olive oil
1/2 green bell pepper, chopped
1/2 sweet onion, chopped
2 t New Mexican Chili Powder
1 t garlic powder
1/2 t Mexican oregano
1/4 t ground black pepper
1 pinch of either ground Guajillo (mild to medium heat) or Cayenne (spicy) pepper (optional)
Pinch sugar
12 oz smoked sausage, sliced
2 t chicken base
1 large jalapeno, cleaned, but left whole Read More

Mayocoba Bean and Sausage Stew

Mayocoba beans sausageMayocoba canary beans


1 crockpot
1 lb dry Mayocoba beans
5 cups water
1 T olive oil
1/2 sweet onion, chopped
1 green pepper, deseeded and chopped
4 cloves garlic, minced
1 t cumin
1 t Mexican oregano
1/4 t ground black pepper
1/4 t annatto
1 bay leaf
1 t chicken base
1 t olive oil
1 lb smoked sausage, cut into pieces
Additional water if needed
Optional: 1 large jalapeno stem shortened, but left intact, or 2 tablespoons chopped Hatch peppers (hot or mild), or 2 serrano peppers, chopped

Garnish: Tabasco sauce, chopped cilantro Read More