Chicken Liver Mousse

 
Chicken Liver Mousse
 
Makes 1.5 cups
 
Ingredients:
 
12 oz chicken livers, rinsed, patted dry, trimmed, and halved if large
1/4 t table salt
1/4 t pepper
2 T unsalted butter, plus 4 T cut into 4 pieces and chilled
2 sprigs fresh thyme, plus 1/4 t minced
1 shallot, minced
3 T brandy
1/4 c heavy cream
 
Directions:
 
Pat chicken livers dry with paper towels and sprinkle with salt and pepper. Melt 2 T butter in 12-inch nonstick skillet over medium-high heat. Add livers and thyme sprigs to skillet and cook, without stirring, until livers are lightly browned, about 2 minutes. Flip livers, and shallot, and cook until livers are lightly browned on second side and shallot is just beginning to soften, about 2 minutes. Off heat, add brandy and allow residual heat in skillet to reduce brandy to 1 T, about 1 minute. Discard thyme sprigs.
 
Process live in food processor until smooth, about 30 seconds, scraping down sides of bowl as needed. With processor running, add remaining 4 T chilled butter, 1 piece at a time, until incorporated, about 1 minute. Strain liver mixture through fine-mesh strainer into large bowl, pressing on solids to extract as much liver mixture as possible; discard solids.
 
Whip heavy cream in separate large bowl until still peaks form. Fold whipped cream and minced thyme into strained liver mixture until fully incorporated. Season with salt and pepper to taste.
 
Spoon mousse into two 6-ounce ramekins and smooth tops. Press plastic wrap against surface of mousse and refrigerate until completely chilled and set, at least 1 hour or u to 3 days. Bring to room temperature before serving.

Serve with crostini or crackers.
 
My Notes:
 

I made this for a cookbook club in my community. This recipe (adapted) is from the America's Test Kitchen, Boards: Stylish Spreads for Casual Gatherings.

I did not strain the mixture. I made 1 day ahead.

I used Kentucky straight bourbon whiskey, as I did not have brandy on hand.

This could use a clove of minced garlic.
 
Everyone loved this!

Mexican Street Corn Salad

I made this for a Mexican-themed dinner party at a friends house (November 2023)

Adapted from this recipe in [  ]: 

https://www.tasteofhome.com/article/mexican-street-corn-salad-esquites/

Ingredients
 
2 tablespoons olive oil
3 cups fresh corn or thawed frozen corn
1/2 cup mayonnaise  [I started with less mayo and added some yogurt]
1/3 cup crumbled Cotija cheese
1/3 cup chopped fresh cilantro
2 green onions, thinly sliced
1 jalapeno pepper, seeded and minced
1 tablespoon lime juice  [This is about  one half of a medium lime]
2 garlic cloves, minced
1/2 tablespoon chili powder
1/8 teaspoon salt
1/8 teaspoon pepper
 
[I added about a tablespoon of minced red onion]
 
Directions
 
In a large skillet, heat the olive oil over medium-high heat. Add the corn [and garlic – I didn’t want to toss in raw garlic at the end]. Cook and stir for 8 to 10 minutes, until the corn is slightly charred.
 
Transfer the charred corn to a large bowl. Stir in the mayonnaise, cheese, cilantro, green onions, jalapeno, lime juice, garlic cloves, chili powder, salt and pepper [and minced red onion].
 
If desired, top the corn salad with any remaining cilantro and crumbled Cotija cheese. Esquites is usually served warm, not piping hot, so let the dish cool slightly before serving.

My Notes:

This came out very good. you definitely want to serve it right away. 

Artichoke Dip

There are many recipes for artichoke dip. This is mine. This makes a large batch and is perfect for parties. 

 

1 14 oz. can artichoke hearts (not in oil), drained well, and chopped
1 clove garlic, minced 
3 T. chopped onion 
1 cup grated mozzarella cheese + a little for the topping
3/4 cup mayonnaise
1 4.5 oz. canned green chilies, drained
3 oz. cream cheese (not low fat), room temperature
Dash or two of hot sauce
Pepper to taste 
Dash Worcestershire sauce

Crostini for serving with the dip

Instructions: 

Preheat oven to 350 degrees F.
 
Combine the dip ingredients in a bowl and stir to combine.

Place in an 8x8 baking dish and top with additional mozzarella cheese. Bake for 30 minutes. It should come out nice and golden on the top. Serve with crostini.

Crostini Recipe

Ingredients
 
1 French-bread baguette, sliced 1/4" thick
1/4 cup extra virgin olive oil for brushing
1 Garlic clove, whole
Salt

Directions

Preheat oven to 375°F.

Lightly brush both sides of each side with olive oil using a pastry brush – just a thin layer of olive oil.

Place the slices in a single layer on two baking sheets that are lined with parchment paper.

Bake on middle rack for about 5 until golden; then turn them over and bake the second side, about another 5 minutes. Keep an eye on this so they don’t burn.

Once removed, rub the garlic clove on each slice and lightly sprinkle with salt on top.

Notes:

The crostini can be made a few days ahead of time as long as you keep them in an airtight container. I prefer to make them the same day that I serve my appetizers. 

Olive Tapenade

This is a recipe I make all the time and it makes a large batch.

1 C. Kalamata Olives, pitted
1/2 C. Mezzetta Green Spanish olives
1 C. Black olives
1 Clove garlic, chopped
1-1/2 T. Capers, drained
1 T. Freshly chopped parsley
1-1/2 T. Olive oil
1 T. Fresh lemon juice
Salt and freshly ground pepper to taste




Combine the ingredients and process in a food processor until finely chopped. Serve with garlic crostini or crackers.

Garlic Crostini

1 French baguette

Olive oil

Salt

1 whole garlic clove



Slice the baguette into 1/4 inch slices.  Lightly brush or mist both sides with olive oil. Lightly salt.

Broil for 1-2 minutes or until golden brown, keeping a close eye so the bread doesn't burn. Turn over to brown the other side. 

Once out of the oven, rub the garlic clove on the toasted bread. 

 You can make the crostini ahead of time. Allow the toast slices to cool completely before placing in a plastic container. 

Greek Salad with Cannellini Beans, Feta, and Tomatoes

 

Ingredients:
1 cucumber, peeled, and sliced thick (seeds removed)
1 pint cherry tomatoes, sliced in half (I like to take seeds out)
Some thinly sliced onion
1/3 C Jarred Muffalata
1/2 C Feta cheese, crumbled
 

Dressing:
 
1 Clove garlic, minced
1 lemon, zest and juice
1 t. oregano
1 T. Red wine vinegar
1/4 C olive good olive oil
Salt and pepper to taste

Combine the salad ingredients in a large bowl.

Whisk the dressing ingredients well, and pour over the salad. Toss gently to coat. Cover and refrigerate until ready to serve.

Notes: 

I made this up, which was similar to another Greek salad I've made. This time I didn't have any Kalamata olive, so I used the Muffalata. I also added a few black olives, sliced.  

Tzatziki Dip

Ingredients:

2 C. Plain whole yogurt 

1 Medium cucumber, peeled, seeds removed, coarsely grated (or chopped into small pieces)

2-3 Cloves Garlic, finely minced 

2 T. Olive Oil, or a little more 

1 T Dried dillweed 

1 to 2 t. Fresh lemon juice

1/2 t. Salt 

1/4 t. Pepper

 

Additional Olive oil for garnish 

Directions:

  1. Place a piece of cheesecloth in a colander and pour in the yogurt. Place the grated cucumber in another colander and allow both to drain for 3-4 hours. Pat dry the cucumber with a paper towel. 

2. Mix all ingredients, except the oil for garnish, and chill. When ready to serve, pour a little olive oil on top. 

3. Serve with pita bread, crackers, or sliced vegetables. 

Serves 6-8

Note: 

I now use Fage yogurt, which is already strained, so you can skip the part for the yogurt, but you will still need to drain the cucumber.

Broccoli Mushroom Noodle Casserole

I made this for a cookbook club dinner yesterday. It's from Moosewood Cookbook by Molly Katzen. There were two books to select recipes. 

 
6 Servings
 
Ingredients
 
2 stalks fresh broccoli, including stems, peeled and chopped
1 lb fresh mushrooms, sliced
1 large onion, chopped
1 -2 T butter

Salt

Pepper

1/4 C dry white wine
3 Eggs
3 C ricotta cheese or cottage cheese, (or a combination)
1 C sour cream
3 C uncooked wide egg noodles

1 C grated sharp cheddar cheese

1/4 – 1/2 cup fine breadcrumbs or 1/4-1/2 cup wheat germ

 
Directions

 
Sauté chopped broccoli, mushrooms and onion in butter till tender. Salt and pepper lightly. Toss with wine.
 

Beat eggs in a large bowl. Whisk in ricotta/cottage cheese and sour cream.
 

Boil noodles in salted water till slightly underdone. Drain and butter.

 
Remove sautéed vegetables from pan to cheese mixture with a slotted spoon. Add noodles and either 1/4 cup bread crumbs or 2 T wheat germ. Mix everything.
 

 

Spread into buttered 9x13 baking pan.

 
Top with more breadcrumbs or wheat germ and grated cheddar.
 

Bake covered for 30 minutes at 350.

 
Uncover and bake for 15 minutes more.
 

My Notes:

The recipe wasn't really clear on the amount of broccoli, so I chopped up two large broccoli heads and later held  a bunch back, as it was way too much. 

I used baby Bella mushrooms; and added a clove of chopped garlic and some Trader Joe's truffle powder seasoning to the vegetable mixture.

I used a combination of butter and olive oil for the vegetables. 

I used ricotta cheese. 

I used Italian breadcrumbs. 

I added more cheddar cheese to the topping, as one cup really didn't cover the entire dish.

Overall, this was very good. 

You can add cooked grilled chicken to the mixture for added protein. 

  

Lemony Dressing

 Recipe from Cheryl Noll, 15 July 2023 

Cheryl made a delicious pasta salad with a wonderful dressing for our recent book club: 

As requested, here is the recipe for the pasta salad lemony dressing. Use on your favorite salad! Enjoy!

1/4 C olive oil

1/4 C white balsamic

3 T. fresh lemon juice

Minced garlic (to taste)

1 tsp Italian seasoning

Salt and pepper (to taste)

Notes:

Her pasta salad included pearl mozzarella, tomatoes, orecchiette pasta, and lots of fresh basil - like a Caprese salad with pasta.

Here's a link to a similar recipe (but use her lemony dressing):

https://www.simplyscratch.com/caprese-pasta-salad-2/

Lentil Salad

I purchased a box of steamed lentils from Trader Joes.  I made this salad for a recent pool party/book club.

Ingredients

1 lb bag of Trade Joes Lentils 
1 yellow bell pepper, diced 
1 small celery stick, diced
2 T diced onion
1 green onion, chopped
1 T chopped fresh parsley
Dash of hot sauce
Dash of Cumin and curry powder
Splash of red wine vinegar
3 T extra virgin olive oil
Salt and pepper to taste
2 oz or so of feta cheese

Directions:

In a large bowl, break up with lentils, as they are vacuum sealed and needs to be fluffed up. It's easy to do by hand, rather than by fork.

Add the remaining ingredients, except the feta cheese, and toss to mix.  Gently fold in the feta cheese. 

Place in a serving bowl and top with more feta cheese to finish. 

Notes:

Adjust ingredients if needed. 

Next time I'll use a red bell pepper to add more color. And I may add some diced cherry tomatoes.

I may also make a lemon-dijon dressing the next time I make this.

Loaded Cauliflower Casserole

This is a recipe that my friend Trish made for our 4^th of July party. It’s Keto friendly. Recipe from:  https://www.smalltownwoman.com/loaded-cauliflower-casserole/
 
12 Servings 
 
Ingredients:

2 lbs cauliflower florets cut in bite size pieces
1 box (8 ounces) cream cheese softened
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese finely shredded
1 1/2 cups Monterey Jack cheese finely shredded
1 teaspoon garlic powder
1/2 teaspoon onion powder
6 slices crispy cooked bacon coarsely chopped
1/4 cup chopped fresh chives (reserve one tablespoon for the top)
Kosher salt and black pepper to taste
 
Directions:

Steam the cauliflower until fork tender; approximately 10 minutes. Drain well in a colander.
 
Preheat oven to 425 degrees. Grease a 9 x 13-inch baking dish.
 
In a large bowl, combine the cream cheese, sour cream, cheddar cheese, Monterey Jack, garlic powder, and onion powder. Mix until creamy and smooth. Gently stir in cauliflower, 1/2 of the bacon, and chives. Season with kosher salt and black pepper to taste.
 
Spoon into a casserole dish and top with the remaining bacon. Bake uncovered for 20-25 minutes or until the cheese is melted. Top with remaining chives and serve.
 

Easy Brownie Mix Cookies

 Recipe from Mary Beth B. for our 20 June 2023 Lakes of the Lakes pool party. 

 (https://www.backtomysouthernroots.com/brownie-mix-cookies/)

These cookies were awesome!!!

Ingredients

1 - 18 ounce box of brownie mix
2 eggs
1/4 cup vegetable oil
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 cup chocolate chips
 
Instructions
 
Heat oven to 375-degrees. Grease a cookie sheet with non-stick spray or line with parchment paper.
 
Add the brownie mix to a large bowl.
 
Next, add the eggs, vegetable oil, vanilla extract, and flour and mix well. (It will be very thick dough).
 
Add the chocolate chips and mix.
 
Roll the cookies in 1-1/2-inch balls and set them two inches apart on a greased cookie sheet.
 
Bake for 10 minutes and allow to cool for at least 10 minutes before moving them from the pan.
 
Cool on a cooling rack.
 
Notes
 
TIP: The batter will be a very thick batter.
 
If the cookies are still doughy after 10 minutes, bake them for a few more minutes until the outsides look crinkly.

Roasted Butternut Squash

My friend Megan made this for our 26 June 2023 Cookbook Club in Brunswick Forest. It was excellent, especially the roasted garlic. This recipe is from the Barefoot Contessa Back to Basics cookbook. Lots of great recipes!

Servings: Serves 6

 
Ingredients
 
1 large butternut squash
1 head garlic separated but not peeled
2 Tbsp. good olive oil
2-1/2 Tbsp. pure maple syrup
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 ounces thinly sliced pancetta chopped
16 whole fresh sage leaves
French bread for serving
 
Directions
 
Preheat oven to 400°. Peel and seed butternut squash and then cut into 3/4- to 1-inch cubes. Place squash and whole unpeeled garlic cloves in a baking dish or sheet pan large enough to hold them all in one layer. Toss with olive oil, maple syrup, salt, and pepper, and bake for 20 to 30 minutes, until squash begins to brown, turning once during baking.

Sprinkle pancetta and sage leaves evenly over squash and continue to bake for another 20 to 30 minutes, until squash and garlic are tender and caramelized. Season to taste and serve hot with French bread for guests to spread with the roasted garlic.
 

Creamy Cucumber Salad

 For a recent Cookbook Club dinner, 26 June 2023, one person made this summer salad. This recipe is from the Barefoot Contessa Back to Basics cookbook. The recipe is posted here: https://www.foodnetwork.com/recipes/ina-garten/creamy-cucumber-salad-recipe-1948542

Ingredients
 
4 hothouse cucumbers, thinly sliced (3 to 4 pounds)
2 small red onions, thinly sliced in half rounds
Kosher salt
4 cups (32 ounces) plain whole-milk yogurt
1 cup (8 ounces) sour cream
2 tablespoons champagne vinegar or white wine vinegar
1/2 cup minced fresh dill
1 1/2 teaspoons freshly ground black pepper
 
Directions
 
Mix the cucumbers, red onions, and 1 1/2 tablespoons of salt in a bowl. Pour them into a colander and suspend it over a bowl. Wrap the bowl and colander with plastic wrap, and place in the refrigerator to drain for at least 4 hours or overnight. Discard the liquid that collects in the bowl.
 
Pour the yogurt into a sieve lined with a paper towel and suspend it over another bowl. Wrap the bowl and sieve in plastic wrap and refrigerate for at least 4 hours or overnight. Discard the liquid that collects in the second bowl.
 
When the cucumbers are ready, roll them up in paper towels or a kitchen towel and press the towel lightly to remove most of the liquid. Place the cucumbers and yogurt in a large bowl with the sour cream, vinegar, dill, 2 teaspoons salt, and the pepper. Toss well and refrigerate for a few hours to allow the flavors to blend. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper and serve chilled.
 

Honey Vanilla Pound Cake

For a recent Cookbook Club dinner, 26 June 2023, one person made this delicious dessert. This recipe is from the Barefoot Contessa Back to Basics cookbook.

Ingredients

1/2 pound (2 sticks) unsalted butter, at cool room temperature
1 1/4 cups sugar
4 extra-large eggs, at room temperature
2 tablespoons honey
2 teaspoons pure vanilla extract
1 teaspoon grated lemon zest
2 cups sifted cake flour
1 teaspoon kosher salt
1/2 teaspoon baking powder

Directions
 
Preheat the oven to 350 degrees. Grease the bottom of an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Line the bottom with parchment paper, then grease and flour the pan.
 
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for 3 to 4 minutes, until light. Meanwhile, put the eggs, honey, vanilla, and lemon zest in a glass measuring cup but do not combine. With the mixer on medium-low speed, add the egg mixture, one egg at a time, scraping down the bowl and allowing each egg to become incorporated before adding the next egg.
 
Sift together the flour, salt, and baking powder. With the mixer on low speed, add it slowly to the batter until just combined. Finish mixing the batter with a rubber spatula and pour it into the prepared pan. Smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Cool for 15 minutes, turn out onto a baking rack, and cool completely.
 

Italian Wedding Soup

 For a recent Cookbook Club dinner, 26 June 2023, one person made this soup. This recipe is from the Barefoot Contessa Back to Basics cookbook.

Ingredients
 
For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper
 
For the soup:

2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed
 
Directions

Preheat the oven to 350 degrees F.

For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside.
 
In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.
 

Raisin Pecan Oatmeal Cookies

For a recent Cookbook Club dinner, 26 June 2023, I made these cookies. This recipe is from the Barefoot Contessa Back to Basics cookbook.
 

 
Makes 30 to 35 cookies
 
Ingredients
 
1-1/2 c. pecans
1/2 lb. (2 sticks) unsalted butter, room temperature
1 c. dark brown sugar, lightly packed
1 c. granulated sugar
2 extra-large eggs, room temperature
2 t. vanilla extract
1-1/2 c. all-purpose flour
1 t. baking powder
1 t. ground cinnamon
1 t. kosher salt
3 c. old-fashioned oatmeal
1.5 c. raisins
 
Directions
 
Preheat the oven to 350 degrees.
 
Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely.
 
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.
 
Sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.
 
Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely.
 
 
My notes: 
 
I broke u p the pecans into pieces before placing them in the oven. Baked for about 8-10 minutes.
 
I only had a hand electric mixer. I used a wooden spoon to mix in the oats, raisins, and pecans.
 
I made each cookie smaller than the 2-inch mounds and ended up with 58 cookies.
 
Baked for about 17-18 minutes. They came out crunchy. Between 12-15 minutes, the middle was too doughy.

Excellent cookies!  

Sandy Nielson's Asparagus Quiche with a Spaghetti Squash Crust

Recipe from Sandy Nielson, 26 June 2023

*Serves 6-8*
 
A delicious quiche that's crust-less. 
 

(Adapted from: https://tastykitchen.com/recipes/main-courses/asparagus-quiche-with-a-spaghetti-squash-crust/ and one of Sandy's other recipe she uses to make a quiche).

Ingredients:
 
13 ounces of asparagus - I used a dozen or so asparagus spears cut into bite size pieces and blanched
1 good sized medium shallot diced into small pieces (or 1⁄2 small onion)
1 - 2 garlic cloves (your preference)
1 - 2 teaspoons of olive oil
5 eggs
1 cup of milk
1 1⁄2 cups of swiss cheese divided (I used Trader Joe’s Swiss & Gruyere shredded cheese mix)
1⁄2 teaspoon of salt
1⁄4 teaspoon of pepper
3 cups approximately of cooked spaghetti squash (1 medium squash) **see note below on how to prep squash for the pie “crust”
1⁄8 tsp of red chili flakes (optional)
 
Preparation:
 
Preheat oven to 400 degrees.
 
Wash and cut off/snap off the woody ends of the asparagus. Cut the asparagus spears into 1 inch long pieces and set aside. Chop the shallot or onion and mince the garlic.
 
Next, bring a pot of water to a boil with a tsp of salt. Toss the cut asparagus spears into the boiling water for 2 1/2 to 3 minutes (depending on their thickness) and then remove them quickly with a slotted spoon. Plunge them immediately into a bowl of ice water. Drain and set asparagus pieces aside on a dish towel to remove the excess moisture and so that they will cool off. This “plunge” keeps their vibrant green color!
 
Next, heat the olive oil in a pan over medium heat, and sauté the shallots or onion, and garlic for a few minutes until soft and translucent. *If you prefer not to blanch the asparagus using the above method, you can now add them here, and continue to sauté until the asparagus has turned bright green and is soft but not limp.
 
Whisk together the eggs, milk, cheese, salt and pepper, pepper flakes.
 
Grease a pie plate lightly with a butter or olive oil. Press the cooked spaghetti squash into the sides and bottom of the pan, forming an “even crust”. Spread 1⁄2 cup of the swiss cheese in the bottom of the pie pan. Then sprinkle the asparagus spears, shallot or onion mixture and garlic in the bottom of the squash crust. Pour the egg mixture into the pie plate. Add the last 1 cup of cheese to the egg mixture, and be sure it sinks in.
 
Bake for 40 - 50 minutes until the quiche is firm and enjoy!
 
*How to Prep the Spaghetti Squash:
 
Cut the squash in half. Remove all the seeds by scraping them out with a tablespoon. Brush with olive oil and lay both halves, cut side down on parchment paper. Bake for approximately 40-50 minutes at 425 degrees.
 
When the squash has cooled some, use a fork to shred the spaghetti squash and put it into a colander to drain any excess moisture. You can use the back of a large spoon to press or squeeze out the excess H2O in the squash as it sits in the colander. Next, put all the shredded squash into the pie plate and press it to form “the crust”. This part of the recipe can be done the day before if you prefer, so that it’s all ready to go the next day and it cuts down on the prep time the day of baking. Just cover the crust with Saran Wrap and put it in the refrigerator. (This simplified the process a bunch for me and was a timesaver.)
 

The next day you can remove the prepared crust from the refrigerator and let it sit on the counter for 30-45 minutes, to bring to room temperature. Next, bake the spaghetti “crust” for 7 minutes at 400 degrees. This is so that the spaghetti “crust” isn’t too “wet” or moist. Take it out of the oven after 7 minutes and then prepare the egg mixture. 

Solterito Arequipeño Salad “little bachelor from Arequipeño”

Tony and I hosted a Peruvian dinner with friends (15 June 2023). One couple made this wonderful salad.  It's a perfect summer salad. 

 
[My notes]
 
1 can corn, rinsed
1 can black beans, rinsed
1 can garbanzo beans, rinsed
1/2 c. chopped onion
1/2 c. black olives (more to taste)  [sliced]
1 pt. grape tomatoes, halved or quartered  [seeds removed]
Colorful peppers chopped coarsely
Salt and pepper to taste
Smoked paprika to taste
1/2 c. cilantro (hold to end) sprinkle on top
1-1/2 c. queso fresco small cubes (hold to end)
1 avocado small cubes (hold to end)
 
Sauce: 5 T extra virgin olive oil, 3+ T Jalapeno [about 1.8 oz], blend in cuisinart – add at serving.
 
Make early to let salad marinate in fridge.
 
Hold off on avocado, cilantro, cheese when ready to serve.

Guacamole

 For a recent Cookbook Club dinner, 17 May 2023, one participant made this creamy guacamole. He tripled this recipe. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.

Makes 1 cup dip 

Ingredients

2 medium very ripe avocados, halved, seeded, peeled, and cut up

1/2 of a small onion, cut up

1/2 of a 4-ounce can (1/4 cup) diced green chile peppers, drained; 2 fresh jalapeno chile peppers, seeded and chopped; or several drops bottled hot pepper sauce

1 T. snipped fresh cilantro or parsley

1 T. lemon juice or lime juice

1 clove garlic, minced

2/3 cup finely chopped, peeled, seeded tomato (1 medium) (optional)

Tortilla chips

Directions

In a food processor bowl or blender container combine avocados, onion, chile peppers, cilantro, lemon juice, garlic and 1/4 t. salt. Cover and process or blend until mixture is smooth, scraping sides as necessary. If desired, stir in tomato. 

Serve with chips.

Make-ahead directions

Prepare as above, except do not stir in tomato, if using. Cover and chill for up to 24 hours. if desired, stir in tomato just before serving.

Lamb Cassoulet

For a recent Cookbook Club dinner, 17 May 2023, one participant made this delicious hearty cassoulet. This recipe is from the Better Homes and Gardens New Cook Book Limited Edition.
 

Servings: 8
 
Ingredients
 
2 cups dry navy beans
1 pound lean boneless lamb, cut into 1-inch cubes
1 tablespoon cooking oil
1 cup chopped carrots (2 medium)
1/2 cup chopped green sweet pepper
1/2 cup chopped onion (1 medium)
1 tablespoon instant beef bouillon granules
1 tablespoon Worcestershire sauce
2 teaspoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
3 cloves garlic, minced
2 bay leaves
8 ounce skinless, boneless chicken thighs cut into 1-inch pieces
1 14.5 ounce can diced tomatoes, undrained
1/2 teaspoon salt
Salt and black pepper
 
Directions
 
Rinse beans. In a large  Dutch oven combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes.
 
Remove from heat. Cover and let stand for 1 hour. (Or, place beans in water in Dutch oven. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans. Return beans to Dutch oven.
 
Meanwhile, in a large skillet, brown lamb, half at a time, in hot oil; drain fat. Add lamb, carrots sweet pepper, onion, bouillon granules, Worcestershire sauce, dried thyme (if using), garlic, and bay leaves to beans in Dutch oven.
 
Add 4 cups fresh water. Bring to boiling; reduce heat. Simmer, covered, for 1 to 1-1/2 hours or until beans are tender.
 
Stir in fresh thyme (if using), chicken, undrained tomatoes and 1/2  teaspoon salt. Return to boiling; reduce heat. Simmer, uncovered, for 30 minutes more. Discard bay leaves. Skim fat.

 
Cooks Notes: Used chicken broth instead of bouillon granules. Probably tastes better if served the next day, but it was still delicious.