Donna’s Roasted Spaghetti Squash Moussaka

Hello to All, tonight's dinner is a meal all in one and I think is simpler to make than traditional moussaka which we love.  In this recipe, I decided to use spaghetti squash boats to hold the moussaka filling since my spouse does not care for eggplant which is found in the original Greek version.  To make this even easier, I used a prepared Alfredo sauce for the topping which worked out quite well.  The moussaka filling was adapted from a my Shortcut Moussaka recipe that I submitted to Bon Appetit magazine and which was published in March 1992 (page 120).  Kalo fagito!  Donna:

Donna’s Roasted Spaghetti Squash Moussaka

 Ingredients:

2 medium spaghetti squashes, cut in half and seeds removed

One 11 ounce package Beyond Meat's Beyond Beef, Beefy Crumble flavor, meatless protein product or 1 pound ground beef, lamb or turkey, cooked

1 pint stewed tomatoes

3/4 cup red wine

1 teaspoon garlic, minced

1 teaspoon oregano leaves

1 teaspoon parsley leaves

1/2 teaspoon cinnamon

1/2 teaspoon smoked paprika

Salt and pepper to taste

1 cup Alfredo sauce

1/4 cup Parmesan cheese, shredded

Method:

Preheat oven to 375 degrees F.  Spray a cookie sheet with cooking oil and place squash halves in pan cut side down.  Bake for 60 minutes. Turn halves cut sides up and sprinkle with salt and pepper. 

While squash is baking, mix together in a medium saucepan the rest of ingredients except the Alfredo sauce and cheese.  Bring to boil, then simmer until liquid is reduced by half.  Using a slotted spoon, dish out 1/4 of the stuffing mixture into each of the 4 squash halves.  Top each with 1/4 cup of Alfredo sauce, and 1 Tablespoon of cheese.  Sprinkle with additional cinnamon and parsley and bake for 15 more minutes.  Remove from oven and let rest for 5 minutes before serving.

Serves 4.

Copyright 2016. 

Donna’s Gluten Free Gourmet Pizza and Grilled Sweet Chili Marinated Shrimp Skewers

24 April 2016:  Dear Culinary Friends, you may have noticed that my recipes are created gluten free although I rarely point this out.  In this case, I tried making a gluten free pizza crust from a recently published cookbook and was happy with the results.  For the toppings, I decided to use a pesto based sauce with white cheeses and an assortment of fresh vegetables to give it a gourmet twist.  It was simple and tasty, and if you make the pizza dough, you will be in for an extra treat.  The shrimp skewers added the protein component to the dinner, were so very easy to make, and added a sweet and spicy touch to the meal! Enjoy, Donna:

Donna’s Gluten Free Gourmet Pizza

 Ingredients:

One gluten free 12 inch pizza crust*

1 cup pesto sauce

8 ounce package fresh mozzarella, sliced 

4 ounces mixed variety, sliced mushrooms (baby bella, oyster, shiitake)

1 cup mixed colored, sliced sweet bell pepper (orange, red, yellow)

1 sweet onion, chopped

3 ounces asparagus spears, chopped

24 fresh basil leaves

8 ounce package mixed Italian cheese, shredded 

Freshly ground black pepper

*For a homemade version, I use the Pizza recipe, page 195, from “The How Can It Be Gluten-Free Cookbook” and add leaves from one rosemary sprig.

Method:

Preheat oven to 400 degrees F.  Spray pizza pan with cooking oil.  Place prepared crust on top of pan.  Add remaining ingredients in order listed.  Bake for 15 - 20 minutes until cheese is golden brown and bubbly.  Remove from oven and let rest for 5 minutes before slicing and serving.

Serves 4 - 6.

Donna’s Grilled Sweet Chili Marinated Shrimp Skewers

 Ingredients:

12 shrimp skewers, each with 5 uncooked shrimp

One 10 ounce bottle sweet chili sauce

Salt and pepper to taste

Method:

Place skewers in large container that has a cover.  Pour sauce over the skewers assuring that all shrimp are covered.  Top with cover and marinade in  refrigerator for 4 or more hours.  

Preheat grill to 400 degrees F.  Season skewers with salt and pepper to taste and grill for about 5 - 7 minutes depending upon size of shrimp, turning halfway through cooking time.  Serve immediately.

Serves 6.

Copyright 2016.

Donna’s Deep Bleu Seafood Salad

Hello Everyone, what absolutely beautiful weather we have had in SW Florida!  It is indeed Paradise and it made me want to create a light yet healthy and filling dinner to eat on the lanai.  With this combination of seafood - crabmeat, shrimp and smoked salmon - on top of a bed of fresh farmer's market vegetables, this meal was a treat!  Ahoy Mateys!  Donna:

Donna’s Deep Bleu Seafood Salad

Ingredients:

5 ounces romaine lettuce, chopped

1 avocado, sliced

1 heirloom tomato, chopped

2 stalks celery and leaves, chopped

1/4 cup swiss cheese, sliced into matchsticks

1/4 cup gorgonzola cheese, crumbled

24 cooked shrimp

One 6 ounce can crabmeat, drained

1/4 cup blue cheese dressing

1 Tablespoon milk

Freshly ground pepper

1 slice smoked salmon, cut in half lengthwise

2 sprigs fresh basil

Balsamic vinegar or glaze

Croutons

Method:

Starting with lettuce, layer ingredients in order given in 2 large single serving salad bowls through crabmeat.  Mix together dressing with milk to thin and drizzle over salads.  Add pepper.  Wrap each piece of sliced salmon around the basil sprig and set on top of salad.  Drizzle side of salad bowl with balsamic vinegar or glaze.  Serve immediately with croutons on the side.

Serves 2.

Copyright 2016.

Donna’s Slow Cooked Paleo Rosemary Lemon Chicken and Superfoods Slaw

Hi Friends, I must admit that it is fun to travel and get out but I missed my time in the kitchen experimenting!  So I spent Sunday getting groceries and coming up with some healthy and easy recipes including this simple and delicious Paleo chicken and vegetables dish and the crunchy and flavorful slaw.  Let me know what you think of them too!  Best, Donna:

Donna’s Slow Cooked Paleo Rosemary Lemon Chicken

Ingredients:

One 4 pound chicken 

Salt and pepper to taste

3 lemon slices

2 rosemary sprigs 

2 Tablespoons olive oil

1 pound carrots, cut into 1 inch pieces

1 pound parsnips, cut into 1 inch pieces

5 stalks celery, cut into 1 inch pieces

1 sweet onion, coarsely chopped

3 cups chicken broth, preferably homemade

Cooked basmati rice

Method:

Season chicken inside and out with salt and pepper.  Stuff inside with lemon slices and rosemary.  Heat oil in large pan and brown all sides of chicken, about 15 minutes.  Remove chicken from pan and set aside.

Mix together the chopped vegetables, season with salt and pepper to taste, and sauté in pan for about 5 minutes.  Place in bottom of slow cooker that has been sprayed with cooking oil.  Top with chicken and pour broth along side.  Cook on High for 3 - 4 hours.  Serve with rice if desired.

Serves 4.

Donna’s Superfoods Slaw

Ingredients:

One 2 pound purple cabbage head, coarsely shredded

One 10 ounce package shredded carrots

One 8 ounce package fresh mung bean sprouts

3 green onions and tops, chopped

1 fresh pineapple or mango, chopped

Black sesame seeds

Donna's Ginger Tamari Dressing (see 16 April 2106 blog post for recipe)

Method:

Mix together first 4 ingredients in large bowl and refrigerate.  Store fruit separately.  When ready to serve slaw, mix together desired portion with fruit, sesame seeds and dressing.  Serve immediately.

Serves 6 - 8.

Copyright 2016.

Donna’s Deconstructed Tuna Sushi Salad with Ginger Tamari Dressing

Dear Friends, the past 10 days have taken me to California and Minnesota with just a few days at home so I just wanted to stay home and unpack and relax.  My good intentions to get to the grocery store fell by the wayside so I looked at what I had in the freezer and in the crisper drawer and created this recipe from what I had on hand.  We both enjoyed the tasty and healthy result!  Give it a try!  Best, Donna:

Donna’s Deconstructed Tuna Sushi Salad with Ginger Tamari Dressing

Ingredients:

Salad:

Two 7 ounce sashimi tuna steaks

Salt and pepper to taste

8 romaine lettuce leaves

Lemon wedges

Croutons

Cilantro leaves

Pickled ginger

Cooked basmati rice

Dressing:

1/4 cup tamari (or soy sauce)

2 Tablespoons rice vinegar

2 Tablespoons ginger root

1 Tablespoon garlic, minced

1 Tablespoon honey

1 Tablespoon mirin

2 teaspoons toasted sesame oil

1 teaspoon cilantro, chopped

1/8 teaspoon Sriracha

Salt and pepper to taste

Method:

Preheat grill to 400 degrees F.  Spray all sides of tuna with cooking oil and season with salt and pepper.  Grill for 6 - 10 minutes, depending upon desired doneness, flipping steaks halfway through cooking time. 

Mix together all salad dressing ingredients in jar.  Place lettuce leaves on plate or large bowl.  Top with rice, tuna, croutons, cilantro, and pickled ginger.  Squeeze lemon on top of salad, if desired.  Top with dressing and serve immediately.

Serves 2.

Copyright 2016.

Donna’s Fast Turkey Meat Pie and Garlic Roasted Broccoli and Carrots

Hello All, here's a quick, easy meal that you can make that is also satisfying and tasty too!  With my garlic roasted broccoli and carrots, along with rice on the side, your meal is complete.  To another enjoyable and fast meal - Cheers!  Donna:

Donna’s Fast Turkey Meat Pie

 Ingredients:

1 pound ground turkey

1 egg

3/4 cup fresh salsa, medium

1/2 cup cornmeal

2 teaspoons Dijon mustard

1 teaspoon raw (or brown) sugar

1/2 teaspoon salt

1/4 teaspoon pepper

1/4 cup sweet chili sauce

Method:

Preheat oven to 400 degrees F.  Spray a pie or cake pan with cooking oil.  Mix together all ingredients except chili sauce and place into prepared pan.  Top with chili sauce to cover.  Bake for 30 minutes.  Let rest for 5 minutes before cutting into quarters.

Serves 4.

Donna’s Garlic Roasted Broccoli and Carrots

Ingredients:

1 bunch broccoli, washed and cut into pieces

1 cup baby carrots

1 Tablespoon garlic, minced

2 Tablespoons olive oil

Salt and pepper to taste

Method:

Preheat oven to 400° F.  Mix all ingredients and place in large cookie sheet sprayed with cooking oil.  Bake for 10 minutes, then remove from oven and toss with spatula.  Return to oven and bake another 10 minutes.  Serve immediately.

Serves 2 - 4.

Copyright 2016.

Donna’s Grill-Braised Pork Roast with French Rose Wine Sauce

03 April 2016:  Dear Friends, this recipe has got to be the juiciest, tastiest pork roast I have ever had!!  My spouse found the recipe in a local paper and I made some changes including the use of green onions instead of shallots, and French rose wine instead of beer to make this dish gluten free.  Paired with my Caesar Panzanella Salad and cooked quinoa, this was a perfect Sunday meal to kick start the week!  Best, Donna:

Donna’s Grill-Braised Pork Roast with French Rose Wine Sauce

(Adapted from “Grill-Braised Pork with Shallots and Herbes de Provence”, Elizabeth Karmel, Associated Press, 30 March 2016)

Ingredients:

One 2.5 pound pork roast

Sea salt

1 bunch green onions, washed and cut in half in middle of bunch

1 Tablespoon Herbes de Provence

2 cups La Vieille Ferme rose wine

Method:

Preheat grill to 400 degrees F (medium-high heat) on one side of grill only since cooking will occur on the indirect heat side.  Spray the roast on all sides with cooking oil and sprinkle with sea salt.  Cover the outside of a large dutch oven with foil and arrange the green onions in a grid design on bottom of pan.  Sprinkle with salt and some of the Herbes and add the wine.  Place the roast on top of the onion fat side up and sprinkle with rest of Herbes. 

Cover pan with lid and place on cooler side of grill.  Let cook for 1 hour, then remove the lid and cook for another 30 minutes.  Recover the pot and cook for 30 or more minutes or until the interior of the roast reaches at least 135 degrees F.  Remove from grill and allow meat to rest in pan for 15 minutes.  Then slice the roast and serve with extra sauce.

Serves 6.

Copyright 2016.

Donna's Sea Bass & Scallops in Zesty Roasted Tomato-Basil Sauce and Caesar Panzanella Salad

02 April 2016:  Saturday was our dinner and a movie night so I wanted to keep things light yet filling (in case there was popcorn in the future!) and these new recipes did not disappoint.  The seafood was luscious with a little spiciness, and the salad was crunchy and a perfect side to the entree.  Get the freshest fish and vegetables and you will have a meal worth staying home for!  Best, Donna:

Donna's Sea Bass & Scallops in Zesty Roasted Tomato-Basil Sauce

 Ingredients:

For Seafood:

1 pound sea bass, about 2 fillets

1/2 pound sea scallops

Olive oil

Salt and pepper to taste

For Sauce:

1 medium sweet onion, chopped

1 - 2 Tablespoons olive oil

4 Tablespoons butter

2 teaspoons garlic, minced

1 quart stewed tomatoes, preferably homemade

1/4 cup Pinot Grigio or other white wine

10 - 12 basil leaves, chopped

1 teaspoon capers, drained

1/2 teaspoon smoked paprika

1/4 teaspoon red pepper, ground

1/2 teaspoon salt

1/4 teaspoon pepper 

Method:

Preheat oven to 400 degrees F.  Line a roasting pan with foil and spray with cooking oil.  Spray all sides of sea bass with cooking oil and season with salt and pepper.  Place in pan. 

Heat olive oil in bottom of medium-sized stockpot.  Add onion and sauté until golden yellow and softened over medium-high heat.  Add the garlic and mix in the remaining ingredients.  Bring to boil and then carefully pour sauce over sea bass in prepared pan.  Cover with foil and bake for 10 minutes.  Remove foil, add scallops to sauce, and cover and bake for 10 more minutes or until seafood is cooked through.  Serve immediately with cooked rice or quinoa, if desired.

Serves 3 - 4.

Donna's Caesar Panzanella Salad

Ingredients:

For Salad:

6 celery stalks and leaves, coarsely chopped

1 cucumber, peeled and coarsely chopped 

1/2 cup Kalamata olives, cut in half

1 red onion, chopped

1 pint cherry tomatoes, quartered (if large) or halved (if small)

1 yellow sweet bell pepper, cut into chunks

1 Tablespoon garlic, minced

Salt and pepper to taste

Marzetti’s Simply Dressed Light Caesar salad dressing

Parmesan cheese, shredded

For Homemade Croutons:

1-1/2 pound loaf Udi’s Gluten Free Bread, cut into cubes

Garlic salt

Freshly ground black pepper

Dried oregano leaves

Dried thyme leaves

Method:

Combine all salad ingredients in a large bowl except salt, pepper, dressing and cheese.  Refrigerate until serving time.

Preheat oven to 275 degrees F.  Place croutons in large bowl and spray with cooking oil, stirring to lightly cover croutons.  Sprinkle spices and herbs to taste onto croutons and mix well.  Spoon onto 2 large baking sheets and bake for 20 minutes.  Remove sheets from oven, toss croutons and replace to oven for another 20 minutes or until bread cubes are dried and crispy.  Turn off oven and allow to cool in oven for extra crunchiness.

To serve, place desired amount of salad in bowl, add croutons, salt and pepper, and dressing, mixing well.  Spoon onto salad plates and sprinkle with Parmesan cheese.  Serve immediately.

Serves 6 - 8.

Copyright 2016.