another nice thing about fall is that our weeks are not as chaotic as they were in the summer. our weeks and weekends have been more laid back, more relaxing, and that is exactly what this soon to be graduated graduate student needs. on saturdays, i have been sneaking off to do early market runs on saturday mornings to gather my produce for the week (and let's be honest, get some pastries for chad and i to nibble on through out the slow saturday morning). and that fall crisp air, it gets me every time.
this year i have frequented the market much more then i have in past years. my garden did not do so hot this year (i blame the move) and i have had a pesty tomato thief who seems to always just take the ripe tomatoes. i don't know if this is a human, or an animal, but either way, i am not happy with this thief and i would really love to eat my favorite food out of the garden!!!!
anyway- change of seasons means change of food. something that always makes me excited. bring on the squash! carrots! potatoes! yummmmm.
i slowly have started to transfer some of our herbs from the garden indoor. i am slightly nervous about this, but am hoping that at least the basil makes it through the winter. i get so much inspiration with the herbs hanging around the kitchen. i just pick and place in whatever i am cooking! i feel french ;) i have also started drying them indoors. trying to capitalize on whatever i have left from my garden.
a couple yummy recipes that i have whipped up lately:
dash of milk
dash of salt
your favorite cheese, grated (i chose gouda)
handful of fresh herbs
scramble eggs as one normally would but add in the basil, apple, cheese.
results are life changing. a different but delicious taste.
kirsebom chili has made an appearance again...
spaghetti squash with home made marinara (from giada)
1/2 cup of extra virgin olive oil
2 small onions, finely chopped
2 garlic cloves , chopped
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon of salt
1/2 teaspoon of freshly ground pepper
2 (32-oz) cans crushed tomatoes (due to it being tomato season i chopped up my own tomatoes and then crushed them myself. results were a success!)
2 dried bay leaves
1 spaghetti squash
1. in a large pot heat oil over medium high flame, add onions and garlic and saute until onions are translucent (10 minutes)
2. add celery, carrots, and salt and pepper. saute until the vegetables are soft (10 minutes) then add in tomatoes and bay leaves and simmer uncovered over low heat until the sauce thickens (1 hour)
3. remove bay leaves and season sauce with salt and pepper
somewhere in this time frame, maybe after everything has been added, preheat the oven to 350. cut squash in half and remove seeds. bake for 1 hour (but varies based on the size of the squash). let the squash cool, then scrape out the "noodles" with a fork. serve with sauce served on top.
i always freeze/store the leftovers of the sauce, you never know when you will want a piece of toast with yummy sauce and a fried egg, or what you want actual spaghetti. i also usually add some type of meat to the sauce. we are still on a sausage kick in these parts, so i added cooked italian sausage to the sauce, highly recommend.
oven roasted tomatoes
however many tomatoes you would like to have slow roasted, i did about 4 tomatoes, sliced thinly. it does work great to do cherry tomatoes though
whole cloves of garlic unpeeled
dried herbs, i used herbs de Providence
dash of sugar
salt and pepper
1. preheat oven to 225
2. place tomatoes in a deep baking dish lined with parchment paper. add the cloves of garlic, mixing it up where you put them.
3. drizzle with olive oil, add herbs, a dash of sugar, salt and pepper.
4. bake for 2.5-3 hours, depending on your tomatoes/oven. when they look curled and shriveled, take them out.
serve on top of anything yummy or delicious. i snacked on some, put some on a roast beef sandwich.. added it to a pasta salad... the options are endless!
teal dish c/o corningware
what have you been eating lately? any fall food i should be eating?