Squash for the Fall

One of the great in season fall vegetables is “Squash” of all kinds.  There are too many to name them all here.  But the three most popular ones these days are Acorn, Butternut and Spaghetti squash.

Roasting is the easiest way to prepare them.  For acorn squash, scrub, pat dry, cut in half crosswise and remove seeds.  Using a rimmed baking dish, bake in a pre-heated 400-degree oven for around 50-60 minutes.  You can place them cut-side up or down.  If doing down, you might want to turn them over with 15-20 minutes left on the time and fill with items of your choice.  Some ideas would be butter, brown sugar, maple syrup and/or cinnamon sugar.

Butternut squash works the same way.  Although you may want to add peeling and cubing to the process.  If you do, lower the heat to 350-degreees and the time to 45-50 minutes.  Also, toss or turn about halfway through the baking time.

For spaghetti squash, follow the butternut squash format.  Once done, turn them cut-side up and use a fork to form the spaghetti like strands.  Eat it in or out of the skin.  Be sure to let it rest 10 minutes before using the fork.

Add a little water to the pan if you want the squash a little moister.  Especially if you place them cut-side down.

Baking times may vary a little because of size of squash and your oven.

So this week I have a casserole and a soup using squash.  “Winter Squash Casserole” is Wednesday’s entry.  Then Thursday we have “Cream of Winter Squash Soup” to try.

So until next week, “Happy Cooking” and be sure to share the link, Thanks.

Citrus Cod (GF)

Citrus Cod (GF)

(4 servings)

Ingredients:

4 (4-6 oz.) Cod Fillets

2 tbsp. Unsalted Butter

½ cup Onion, chopped

1 clove Fresh Garlic, minced

1 tsp. Orange Zest, grated

1/3 cup Fresh Orange Juice

1 tbsp. Fresh Lemon Juice

¼ tsp. black Pepper

1 tbsp. Fresh Parsley, minced

Directions:

On a rimmed baking sheet that has been coated with cooking spray, place the cod fillets.  In a medium skillet over medium-high heat, melt butter and sauté onion and garlic until tender.  Spoon over fillets.  In a small bowl, mix the zest and both juices and pour over fillets.  Place in a pre-heated 375-degree oven for 15-20 minutes or until begins to flake easily with a fork. Sprinkle with the pepper and parsley.  Serve immediately with your favorite side dishes.

Notes:              To help with clean-up, use parchment paper or foil over the baking sheet.  No need to spray the parchment paper but may still want to spray the foil.

Ideas for Future Efforts

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Skillet Pork Chops with Onions and Apples (GF)

Skillet Pork Chops with Onions and Apples (GF)

(4 servings)

Ingredients:

4 (6 oz.) Boneless Pork Loin Chops

3 medium Apples, cut into wedges

1 medium Onion, cut into thin wedges

¼ cup Water

1/3 cup Balsamic Vinegar

½ tsp. Salt

½ tsp. Black Pepper

Directions:

In a large nonstick skillet over medium heat, brown pork chops on both sides (about 4 minutes per side).  Remove from pan.  In the same pan, combine apples, onion and water.  Place pork chops over apple mixture.  Drizzle vinegar over chops, sprinkle with salt and pepper, reduce heat to simmer and cook covered (about 5-8 minutes).  Or until a thermometer inserted reads 145-degrees.  Serve immediately.

Notes:              Recipe can easily be doubled.  Just use as large a skillet as possible or a large Dutch Oven.  Add a tbsp. of oil if not using a nonstick skillet.

Ideas for Future Efforts

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Gluten-Free Fall Dinners

As the weather is cooling down, our desire for comfort foods increases.  This is as true for those who need to be “Gluten-Free” as well as those who do not.

One of the nice consequences of this week’s recipes is they will satisfy both groups.

We start on Wednesday with “Skillet Pork Chops with Onions and Apples (GF)” to warm your heart.  The “Other White Meat” as it has been advertised is a popular cut during the fall and winter months.

Thursday’s recipe is here to help us all eat more fish in our diet.  It’s “Citrus Cod (GF)” and couldn’t be easier to make.  You can substitute other firm white fish like haddock for the cod.  Check what’s available and in your budget before making this dish.

Enjoy and for those that need to be GF, remember to always double check your ingredients before starting with a recipe.

“Happy Cooking” and please continue to share the link with others.  Thanks.

Breakfast Casserole with Sausage and Waffles

Breakfast Casserole with Sausage and Waffles

(8 servings)

Ingredients:

8 Eggo Waffles, toasted and chopped

1 lb. Breakfast Sausage, cooked and crumbled

¾ lb. Cheddar Cheese, shredded

8 large Fresh Eggs

1 cup Milk

1 tbsp. Dry Mustard

1 tsp. Salt

½ tsp. Black Pepper

as needed Maple Syrup

Directions:

Place half the chopped waffles in a 2-qt. casserole dish.  Top with half the sausage and a quarter pound of the cheese.  Repeat for the second layer.  In a large bowl, whisk eggs, milk, dry mustard, salt and pepper together.  Pour mixture over the two layers in the baking dish.  Cover with plastic wrap and refrigerate overnight or at least 4 hours.  Remove plastic wrap and replace with foil loosely covering dish.  Bake in a pre-heated 350-degree oven for 40 minutes.  Remove foil and top dish with remaining cheese.  Return to the oven for an additional 10-15 minutes or until eggs are set and cheese has melted.  Let rest 10 minutes before serving.  Serve with maple syrup for a topping.

Notes:              You can use a different brand of waffles or even flavored ones if you like.  You could also change out the sausage for bacon or ham.  Make it your own special casserole.

Ideas for Future Efforts

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Sunday Brunch Casserole

Sunday Brunch Casserole

(6-8 servings)

Ingredients:

½ lb. Bacon, sliced

½ cup Onion, diced

½ cup Green Pepper, diced

12 large Fresh Eggs

1 cup Milk

1 lb. Frozen Hash Browns, thawed

1 cup Cheddar Cheese, shredded

1 tsp. Salt

½ tsp. Black Pepper

¼ tsp. Dill Weed

Directions:

In a medium to large skillet, cook bacon until crisp.  Remove to a paper towel lined plate and set aside.  Once cooled, crumble bacon.  In the bacon drippings, sauté onion and green pepper until tender.  Remove with a slotted spoon and add to crumbled bacon.  In a large bowl, beat eggs and milk together.  Now stir in hash browns, cheese, salt, pepper, dill weed, bacon, onion and green pepper.  Combine well and transfer into a greased 9x13 baking dish.  Bake uncovered in a pre-heated 350-degree oven for 35-45 minutes or until a knife inserted near the center comes out clean.  Let stand for 10 minutes before serving.

Notes:              You could substitute cooked sausage or chopped ham for the bacon, if that meets your taste better.  If you do this, add a tbsp. of your favorite oil to the skillet for sautéing the onion and green pepper.

Ideas for Future Efforts

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Breakfast Casseroles for anytime of the Day

Since we are into that time of the year where “Comfort Foods” become more regular at meal time, I have couple of breakfast recipes for you.

Fall and winter weather makes people want foods that stick to their bodies.  The ones that make you feel good and cozy.  That goes for breakfast meals as well.

When one thinks of breakfast comfort foods, one thinks of casserole dishes.  Not your basic eggs, hash browns and a breakfast meat.  Or maybe biscuits and sausage gravy.

Well I have two slightly different breakfast casserole dishes for you to try this week.  Tomorrow, Wednesday, give “Sunday Brunch Casserole” a try for your family.  It may say Sunday in the title, but you can have this dish any day and at any meal.

In fact, and I’ve mentioned this before, you can have breakfast dishes at any meal any time of the year.  You don’t have to save them for just breakfast or a brunch time.

I actually like the change up and have been doing it since I was in college, if not before.  Many of you do it when you go out for a meal at a restaurant.  So why not at home.

Continuing with the recipes this week, Thursday finds something a little different in “Breakfast Casserole with Sausage and Waffles.”  Many breakfast casseroles use bread as an ingredient.  Here we are using waffles (frozen type you find in grocery stores) instead.

So be brave and give these two recipes a try.  Also, think about and try having breakfast dishes at other times of the day.  Give yourself a little variety in your life.

“Happy Cooking” until next week and please be sure to share these and all the other recipes on this site.