Recipes

Pesto Spaghetti Squash with a Poached Egg

Pesto spaghetti squash with a poached egg is our newest obsession. I make it once a week at least. The runny yolk adds creaminess to the dish, and we're quite sad when it's over. 

Most pestos at the grocery store either have 100 ingredients or contain soybean oil. I make my own with a fun added herb. Mint.

This is one dish I don't use my air fryer or instant pot. Yes, I kick it old school with the oven. Roasted spaghetti squash with garlic, olive oil, and CampMix makes me a happy woman. And my house smells delicious. I cook the squash the night before, The Foolproof, Step-by-Step Guide to Cooking Spaghetti Squash, I add a few cloves of garlic and fresh basil for aromatics. I also make the pesto the night before and pour a little over the spaghetti squash in the Tupperware bowl; it soaks in all the awesomeness. 

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My grandma made fried macaroni and cheese when I was younger. Best thing in the world. I used the concept for the spaghetti squash. I added Earth Balance Soy Free buttery spread in the cast iron and fried up the squash a bit. As it cooked, I added the pesto (save some for the top of the poached egg). Once it's nice and hot, drop to simmer and work on the poached egg.  

I know many who are intimidated of the poached egg. Don't be. The options to cook it in your instant pot are fantastic, but it didn't work for me. I use a saucepan of water, olive oil, salt, boil, stir and 2 minutes later have a beautifully poached egg. A slotted spoon is also needed.     

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I look forward to making this dish for my friends. 

Ingredients for Pesto

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil 

A few mint leaves

Squirt of lemon

Dash of crushed red pepper

Dash CampMix 

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up. 

Add the olive oil and lemon (watch out for the seeds). Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add but you can't take away.

How to Poach an Egg

Fill a saucepan with water

Add a tablespoon of olive oil and Himalayan Pink Sea Salt

Bring to a boil

Crack an egg into a bowl

Use slotted spoon to stir the boiling water into a vortex

Carefully pour the egg into the water

Timer: 2 minutes (I use my phone)

I've noticed with an electric stove I've had to slide the pan halfway off the heat or lower the amount of water I put in. I've had boil overflow issues before. I miss my gas stove.     

Lift the egg out with the slotted spoon.

Did you make this dish? Added anything to it? Am I fabulous? What are your opinions about poached eggs? Should I do a video?   

 

 

 

I Speak French Fries

My son is a die-hard french fry fanatic. Since he was little, it was all about the french fries and ketchup. Ore Ida was our go-to brand until I started to read the ingredients. In 2015 I was diagnosed with a soy allergy, on top of already having a sensitivity to lactose. Did I mention I have IBS? Good times. My initial thought was, what the hell am I going to eat? Soy is in almost EVERYTHING. Even vitamins and seasonings. The IBS peppermint oil capsules I was taking had soy in them. Really? 

Since then I've educated myself about food, as has our son. When he read soybean oil on the ingredient list for Ore Ida french fries, Logan no longer wanted to eat them, and we didn't blame him. 

                                                                Ew

                                                                Ew

Our solution was simple. Make homemade fries in our air fryer

We searched on Amazon for a fry cutter and found this beauty.

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New Star Foodservice 43204 Commercial Grade French Fry Cutter for $89.95. We could hand cut the potatoes, but we decided to go this route. Easy to cut and easy cleanup. Worth the investment. 

Let's get to the good stuff. How to make delicious homemade french fries with a bit of olive oil and seasonings.

I use russet potatoes. Skin and everything. Put your potatoes in the refrigerator. They will cut easier.

For two people I use three potatoes really, it depends on the size of the potatoes. When our son has his friends over the teenagers can quickly go through 5lbs of potatoes. The homemade fries are a huge deal for them.

You'll get an arm workout. But the suction cups help a great deal. I tip the bowl into the fry cutter; the potatoes fall right in. 

Preheat the air fryer to 380

In the bowl drizzle light tasting olive oil over the potatoes. Shake. Add your favorite seasoning. I prefer CampMix (my go to), but you can use season salt or just salt and pepper. It depends on the level you enjoy your fries. Some like salty and crispy others like less salt and not full-on crispy. 

Pour into the air fryer basket. Cook for about 25-30 minutes. Depending on desired crispiness. Every 7-10 minutes shake the potatoes in the basket or use a spatula to move them about for an even cook. 

I add a dash of salt and boom! Delicious homemade fries without all the ick ingrediants.

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Is it more work than popping fries in the microwave or oven? Yes. But I feel there is value to homemade meals. You know what you are eating. You're feeding your body a better way. It's also fun when the family gets involved. For us, cooking together is our time to talk about our day, discuss life, or sing weird songs. We have food fights. We get messy. We have fun and enjoy one another. Cooking for my boys brings me happiness, it's also an excellent stress reliever. My recipes may not look fancy. I don't do the videos. My camera is six years old. But I cook from the heart, and I want to share my joy with you. 

If you make one of my recipes, please let me know how it turns out. What personal touch did you add? I'd love to see your photos. 

Now get yourself an air fryer. Trust me; you'll thank me later. 

What You'll Need:

Air Fryer - preheat 380

A way to slice the potatoes into even cuts

1 bag of russet potatoes - use as many as you want

Light tasting olive oil

Seasonings of your choice (Uber fan of CampMIX)

Products used in this recipe.

 

 

 

 

 

Oh-Dear-It's-The-Holiday-Season Winetini

'Tis the season of chaos and merriment. 

Family and friends.

Gatherings. 

People-ing.

Never fear, I am here to aid you in your holiday quest for a drink to silence the bickering between your mother and Great-aunt Nettie on the proper way to set a table.

Hush the teenage drama due to your daughter's boyfriend who gifted her a lovely "ruby" ring that turned her finger green. Obviously, their love is tainted.

Quiet the political debate between grandpa and your uncle's third wife. Not current politics but sometime between Roosevelt (does it matter which one) and Nixon. Or maybe they were talking about soap?

Oh well, you're sipping your winetini and munching on more holiday Chex-Mix. 

That stuff is crack. 

Of course, there are plus sides to the holiday season, it's called limited edition booze.

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Candy Cane Winietini  

2 oz Smirnoff Peppermint Twist *scratch and sniff bottle* 

2 oz Kungfu Girl Riesling

2 oz Pure Cranberry Juice - I use Lakewood 100% Juice

                                            For those who appreciate visuals like myself. 

                                            For those who appreciate visuals like myself. 

Rim the glass with sugar but you could also use crushed candy canes.

On one plate I poured a bit of the cranberry juice and another the sugar. The red from the juice adds a hint of color to the sugar when you rim it. 

Fill a cocktail shaker with ice, Smirnoff, wine, and juice. Shake well. Pour into martini glass.

Also, you could garnish with fresh cranberries. 

I'm not a huge fan of garnishes. More stuff to drink around or pick out of my glass. 

The combination of peppermint and cranberry blend well with the medium sweet Riesling. Not overly tart. Not overly sweet. Warms and refreshes as it goes down. I usually stick with equal parts. I want to enjoy my winetini's and not have my husband have to hold my hair back in the bathroom 5 hours later.

I hope you enjoy this delicious winetini and please tell me if you make it and what your thoughts are.

Skol and Happy Holidays!

  

    

 

Feed Me Pizza And Tell Me I'm Pretty

Pizza.

Oh, how we love thee.

But most pizza joints use soybean oil in their dough.

My husband can't have tomatoes. I can't have lactose. Yes. We are walking food messes.

Publix does have pre-made dough but, you guessed it, soybean oil. Sigh.

That's it.

I had decided to make my own pizza. I'm not a measurement rule follower but with pizza dough, I had to be. Bobby Flay's recipe was the perfect find.

We don't have a stand mixer but our hand mixer worked great. 

While the dough was doing its thing, I shred the cheese and made the pesto. 

Since my husband can't have tomatoes, I  made a pesto with black truffle sea salt. For the cheese, I used free of lactose Cabot Farmhouse Reserve Cheddar Cheese. It has a parmesan taste to it. A bit sharp but not overwhelming. Another lactose-free favorite is Applegate Provolone.  

In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top basil leaves. Add garlic and seasonings. Black truffle sea salt is strong. You won't need much. Blend. After I dry blend, I use a spoon and scrape the mixture back into the middle. I have found that this method blends better. Especially if some of the basil leaves don't fully chop up. 

Add the olive oil. Chop again.

Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt. 

I tend to go lighter with the seasonings because you can always add but you can't take away.

The pesto can sit while your pizza dough is completing its awesomeness.

When the dough is ready per the Bobby Flay recipe, preheat your open to 400 degrees.  

With the pizza ball of dough, I used a flour covered wooden roller and sprinkled a bit extra on the counter. When it's rolled out, put it on your pizza pan.  

Spoon and spread the pesto over the dough. My dough was not a perfect circle on my pizza pan. Oh well. Imperfect works better for me. Sprinkle on cheese. We went heavy in that department because it's too good not to. 

Cook until the cheese is brown and bubbly, which is 20-25 minutes.  

The end result was beyond delicious. 

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The earthiness of the basil but the subtle bursts of garlic and the black truffle sea salt blend awesomely with the cheese. 

The crust was crispy but not break-a-tooth crispy.

No chewiness. 

A welcomed add to the football season food rotation. 

Ingredients

Basil

About 1/4 cup minced garlic

1 cup extra light olive oil 

Dash of crushed red pepper

Dash of malabar black pepper 

Dash of San Francisco Salt Co. Black Truffle Sea Salt

Dash CampMix (optional)