FAREWELL OCTOBER 'SIMPLE AUTUMN SUPPER' ~ PARMESAN GARLIC SPINACH SPAGHETTI SQUASH

"October is Nature's funeral month. Nature glories in death more than in life. The month of departure is more beautiful than the month of coming—October than May. Every green thing loves to die in bright colors." 

~Henry Ward Beecher (1813–1887)

( October Glory ~ Hubbard Lake, MI)

PARMESAN GARLIC SPINACH SPAGHETTI SQUASH

~  Slightly adapted from Peas And Crayons 

1  Medium spaghetti squash

2  1/2  Tbsp. minced garlic

1  Tbsp. organic olive oil (or avocado oil)

5 - 8  oz.  chopped fresh spinach

1/2  cup cream or sour cream

1  Tbsp. cream cheese

1/2  cup freshly grated parmesan cheese, plus more for topping

coarse salt & freshly ground pepper to taste

grated or sliced mozzarella for topping to taste (although have never done this using only Parmesan)

• Pre-heat oven to 400º.
• Slice squash in half lengthwise and scoop our seeds. (For easy cutting, pierce squash a few times with knife - so it doesn't burst - and stick squash in microwave to soften up a tad. Cook 3-5 minutes until knife slides through. Smaller squash need about 3 minutes and larger more. 
• Brush inside of squash with olive and season with salt & pepper. Place upside down on baking sheet and roast squash 30-45 minutes or longer (depending on size) until tender. 
• While squash roasts, heat olive oil in skillet and sauté garlic on medium-high until fragrant. 
• Add spinach and stir until wilted. Add cream, cream cheese and parmesan cheese and stir well. Season with salt & pepper and remove from heat.
• Once squash is done, allow to cool until easily handled and use a fork to separate and fluff the strands.
• Pour spinach sauce over each squash and stir to mix. Top with mozzarella (if desired)  and additional parmesan. 
• Can bake at 350º for 20 minutes until hot and bubbly but, finding it perfect the way it is, I never have. Can also stick under broiler to warm up!

FRIDAY NIGHT SEAFOOD SUPPER ~ SALMON & WILD RICE CHOWDER / LEE BAILEY'S ONION-PARMESAN PUFFS

SALMON & WILD RICE CHOWDER

~ Perfect fare for a blustery night (adapted from The Gunflint Lodge Cookbook)

2 Tbsp. unsalted butter

1 finely chopped red onion

1 finely chopped (white part only) leek

1 tsp. minced garlic

1/2 cup diced celery

1 tsp. fresh thyme

2 Tbsp. flour

3 (8-oz) bottles clam juice

1/2 cup roasted tomatoes*

1 cup cooked wild rice

1/2 lb. chunks of bite-sized salmon

1 cup corn

1 cup heavy cream

2 Tbsp. chopped fresh basil (2 tsp. dried)

salt & freshly cracked pepper to taste

• Melt butter in stockpot. Add onion, leek, garlic, celery and thyme. Cover and cook until vegetables are tender.
• Stir in flour. Simmer slowly for 3-4 minutes. Whisk in clam juice; cook until thickened.
• Add roasted tomatoes, cooked wild rice, salmon, corn, and cream, and basil. Simmer 5-10 minutes or until salmon is cooked. Season with salt & pepper to taste. (serves 6)

Note: ROASTED TOMATOES: Slice Roma tomatoes lengthwise and brush halves with extra-virgin olive oil. Arrange cut side u on baking sheet. Sprinkle lightly with coarse salt and pepper. Bake at 250-degrees for 2-3 hours or until tomatoes are about half to three-fourths dried (similar to dried apricots.) Store in covered container in refrigerator for 4-5 days ore freeze for up to 6 months.

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LEE BAILEY'S ONION-PARMESAN PUFFS

1 1/2 cup water

3/4 cup (1 1/2 sticks ) unsalted butter

2 cup coarsely chopped onions

2 tsp. salt

1 1/2 cups flour

6 eggs

1 cup freshly grated Parmesan cheese

milk

additional grated Parmesan for topping

• Preheat oven to 400-degrees. Grease 2 cookie sheets.
• Bring water to boil in medium saucepan and add 1/2 cup (1 stick)of butter. Meanwhile, saute onions in remaining butter until wilted, about 5 minutes. Set aside.
• When butter has melted in the water and mixture has come to a boil again, add salt and flour, all at once. Turn heat down to low and stir for a few minutes until mixture makes a ball and pulls away from the sides of the pan.
• Off the heat, beat in the eggs one at a time, mixing well after each addition. Combine Parmesan cheese with the dough and then the sauteed onions, mixing thoroughly.
• Drop heaping tablespoons of dough onto the greased cookie sheets. Brush tops with milk and sprinkle with additional Parmesan cheese. Bake until golden and puffy, about 35-40 minutes. (about 2 dozen puffs)

SIMPLE SUNDAY NIGHT SUPPER ~ CHICKEN PARMESAN

"Soon as the evening shades prevail,

The moon takes up the wondrous tale,

And nightly to the listening earth

Repeats the story of her birth."

~ Joseph Addison

(Spectator - no. 465 Ode)

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Note: Check tonight's sky for yesterday's Full Moon

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Snow Crust Moon

(Bebookwaadaagame-giizis)

~ Objibwe

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CHICKEN PARMESAN

12 boneless skinned chicken breast halves

coarse salt, cracked pepper, flour

3 beaten eggs

2 3/4 cups coarse Ritz Cracker crumbs

extra-virgin olive oil

3 medium chopped onions

3 cloves crushed garlic

1 (28-oz) can Italian diced tomatoes

1/3 cup dry white wine

1 bay leaf

1/2 tsp. dried oregano

pinch of coarse salt

12 slices Mozzarella cheese

Parmesan cheese

• Mix together flour & seasonings in plastic bag. Lightly pound & flatten chicken breasts. Shake breasts in flour, dip in beaten eggs, and finish in cracker crumbs. Saute batches in olive oil until browned, about 20 minutes. Set aside.
• Brown onions & garlic until golden. Stir in tomatoes and wine. Add bay leaf, oregano, and salt & pepper. Bring to boil, reduce heat and simmer 10 minutes.
• To assemble: Spoon three-quarters of the sauce in 9x13 baking pan. Lay chicken breasts over top. Tuck 12 slices Mozzarella cheese over breasts. Sprinkle with Parmesan cheese. Top with remaining sauce. Bake at 400-degrees for 15 minutes.
• Serve with spinach linguine tossed with olive oil & cracked pepper and a crisp salad.