INGREDIENTS:

1 ½ #  spaghetti squash, microwaved

4 oz. chicken sausage

2 T olive oil, divided

½ onion, diced small

2 cloves garlic, minced

¼ C white wine or chicken stock

2 T fresh basil, minced

3 T Parmesan cheese, shredded

METHOD:

Cut the squash in half, scoop out the seeds, place face down in a zip lock style freezer bag., Add 3 T water and seal bag leaving 1” of zip lock unsealed. Microwave on high until squash is slightly softened, about 7 minutes. Let steam in bag for 1 -2 additional minutes. *Take care when removing the bag from the microwave.  Hot water and steam may escape and could potentially burn you.

Remove squash from bag and place cut side up until cool enough to handle.

When cool, gently scrape the flesh using a dinner fork to produce the delicate strands.  Toss with 1T olive oil and 2 T parmesan cheese.

While squash is cooking, cook sausage in a nonstick skillet over medium high heat until browned and cooked through. Transfer to a paper towel lined plate.

Return pan to heat and sauté onion in 1 T olive oil until softened. Add garlic and cook until fragrant but not browned. Add cherry tomatoes, white wine (or stock) and cook until tomatoes soften and begin to burst. Lightly crush tomatoes using the back of a spoon or potato masher.  Add salt and pepper to taste and finish with minced basil.

Top spaghetti squash with sausage marinara, additional Parmesan and basil.

Serves 2

Facebook

Twitter

Pinterest

email

CLASSIC ASIAN STYLE MARINADE INGREDIENTS:

1              medium lemon or lime, juiced

2T           hoisin sauce

¼ C         scallion, minced

¼ C         low-sodium soy sauce

¼ C         rice vinegar

1 T          garlic, minced

1 T          ginger, grated

¼ t          black pepper

CAJUN STYLE MARINADE INGREDIENTS:

½ C          dry sherry

¼ C         molasses

2 t           salt

2 T          no-salt-added Cajun seasoning

1 T          tomato paste

½ t          dried thyme

¼ C         cider vinegar

INDIAN STYLE YOGURT MARINADE INGREDIENTS:

1 T          vegetable oil

1 C          sliced onion

¼ C         fresh gingerroot, minced

2 T          garlic, minced

1 t           serrano chile pepper, sliced

¼ C         cilantro, minced

1 T          curry powder

1 T          garam masala

1 C          Greek yogurt (6 oz.)

MEDITERANEAN STYLE MARINADE INGREDIENTS:

2 T          fresh rosemary, minced

2 T          fresh parsley, minced

2 T          garlic, minced

1 T          olive oil

Grated zest of 2 lemons

1 T          Dijon mustard

2 t           salt

1 t           coarse ground black pepper

METHOD

Place all marinade ingredients in a food processor or blender and process until well combined. Pour marinade into a large nonreactive bowl. Add chicken; cover and marinate in the refrigerator 30-60 minutes. Turn meat halfway through marinating time.  Remove chicken from marinade & pat dry; discard marinade.

Heat grill pan or skillet until hot.  If you are using an outdoor grill, make sure grill grates are clean by scraping with clean grill brush and set up a hot side and a cool side on your grill surface. If you are cooking indoors and using an indoor grill pan or skillet, pre-heat oven to 400 degrees.

Place chicken breast on hot part of grill and cook until chicken develops a nice sear, 2-3 minutes.  Flip chicken and cook until second side about 2 minutes.  Move chicken to cool side of grill with thicker part of the breast facing the hot side. Cover grill and continue to cook 5-7 minutes.  If you are using an indoor grill pan, transfer chicken to a preheated oven instead of moving to cool side of grill.  Finish in oven for 5-7 minutes.  Transfer chicken to carving board and let rest, tented with foil, 5 minutes.  Carve breast into ½” slices and serve.

Facebook

Twitter

Pinterest

email

SOUP INGREDIENTS:

½ ea. onion, diced

1 T garlic, minced

2 t smoked paprika

1 T ground cumin

2 t dried oregano

1 t ground coriander

½ t cayenne (or to taste)

Pinch of granulated sugar

Pinch of salt

2 cans black beans, drained and rinsed

3 C chicken or vegetable stock

2 t sherry vinegar

3 tomatoes with accumulated juice, chopped

RELISH INGREDIENTS:

½ C pineapple, diced

½  C banana, diced (not too ripe is better)

3 T red onion, minced

1 small orange, supreme (see how @ https://petitefeastutah.com/blog/2020/05/26/virtual-dinner-party-5-fish-taco-with-citrus-salsa-and-cilantro-crema/)

2 t jalapeno, seeded and minced (or to taste)

2 T cilantro, chopped

½ lime, juice

METHOD:

Sauté sofrito – onions, garlic and seasonings – in 2 T olive oil over medium high heat until softened, about 5 minutes. Stir frequently to prevent the garlic from burning. Add sugar and salt and sauté briefly.

Deglaze the pan with sherry vinegar scraping up browned bits from bottom of pot. Add chopped tomatoes and their accumulated juices. Simmer to soften tomatoes and reduce mixture slightly.   Lightly mash tomatoes before adding rinsed and drained beans and chicken stock.  Simmer for 30-40 minutes.

While soup simmers, prepare banana-pineapple garnish. In a bowl, gently combine all ingredients.  Set aside to allow flavors to blend before using.

Using an immersion blender, lightly puree the soup. You are after a slightly thickened broth with some whole beans. (Alternatively, you can puree the soup in batches in a blender or food processor.) Season soup with a little more vinegar and salt if needed.

To serve, fill shallow soup bowl with soup and top with a generous spoonful of banana-pineapple relish.

Serves 2

Facebook

Twitter

Pinterest

email