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!

AUTUMNAL EQUINOX ~ CHEERS TO THE FIRST DAY OF AUTUMN! (MUSHROOM SPINACH EGG MUFFINS)

"Lord it is time. 

The summer was very big. 

Lay thy shadow on the sundials,

and on the meadows let the winds go loose. 

Command the last fruits that they shall be full; 

give them another two more southerly days, 

press them on to fulfillment 

and drive the last sweetness into the heavenly wine."

~ Rainer Maria Rilke

AUTUMNAL EQUINOX (Hubbard Lake, MI)

MUSHROOM SPINACH BREAKFAST MUFFINS

~  Super easy ... super good 

12  oz. favorite mushrooms thinly sliced (save 12 nice slices for top)

1  10 oz. package frozen chopped spinach, thawed

6  organic eggs

1/4  cup milk, sour cream, or cottage cheese

2  cups grated favorite cheese (cheddar, triple Mexican mix, feta, etc.)

coarse salt and freshly ground pepper to taste

1  cup grated favorite cheese (Parmesan is good ...)

• Heat olive oil in large skillet and add sliced mushrooms. Saute about 10 minutes or until mushrooms juices released. Add thawed spinach and combine well. Season with salt & pepper.
• In large bowl beat eggs until smooth. Add milk, sour cream, or cottage cheese, 2 cups of cheese and mix. Add cooked mushroom spinach mixture into egg mixture. Ladle into greased muffin cups 3/4 full. Sprinkle top with remaining cup of cheese and top with a mushroom slice. 
• Bake for 25 minutes or until puffy and beginning to lightly brown. Cool 10 minutes in pan before removing. (Good alone or squeezed between 2 slices of toast, pretzel bun or small slider roll. Additional small slice of cheese can be added.) 

Mushroom Spinach Breakfast Muffins

MID-OCTOBER 'SOUP FOR SUPPER' ~ ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

And the Autumn clutches the forests green

In a hasty and eager clasp;

But the leaves are true to the Summer they love,

And they wither and fade in his grasp.

~ J.J. Britton (1832-1913), "Death'

(Autumn Abstract)

ITALIAN WHITE BEAN MUSHROOM SPINACH SOUP

~  perfect for a blustery autumn day

I  cup chopped onions (red or white or some of each)

1  Tbsp. extra-virgin olive oil or more if needed

1  lb. mushrooms sliced (shitake, baby bella, white, wild ... or combo of several)

2  minced garlic cloves

1  Tbsp. chopped fresh rosemary

1  Tbsp. chopped fresh thyme

freshly ground pepper to taste

1  16 oz. box/can organic chicken stock or organic vegetable broth

juice of squeezed fresh lemon

1  16-oz. can rinsed and drained cannelloni beans

1  lb. fresh baby spinach

crushed red pepper flakes

• Heat olive oil in stock pot. Add onions and sauté until tender. Add mushrooms and garlic and sauté until tender. Add fresh herbs and pepper and sauté a bit longer.
• Add chicken or vegetable stock and beans and bring to boil. Lower heat and simmer 10 minutes.  
• Add baby spinach and crushed red pepper flakes to taste. Simmer gently 5 minutes.
• Adjust seasonings. If desired, serve topped with shaved Parmesan Cheese and crusty bread. 

'OCTOBER SYMPHONY' ~ CHICKEN PECAN QUICHE SPINACH, BASIL & PLUM SALAD

"October is a symphony

of permanence and change."

~ Bonaro W. Overstreet

Autumn Abstract

____________

CHICKEN PECAN QUICHE

~ Symphony of flavors, perfect for an autumn brunch

(adapted from Jan. 1999 Southern Living)

1 cup flour

1 cup shredded Cheddar cheese

3/4 cup chopped pecans

1/2 tsp. coarse salt

1/4 tsp. Hungarian paprika

1/3 cup vegetable oil

1 cup sour cream

1/2 cup organic chicken broth

1/4 cup good mayonnaise

3 large lightly beaten organic eggs

2 - 2 1/2 cups finely chopped cooked chicken

1/2 - 3/4 cup shredded Cheddar cheese

1/4 cup minced onion

3 drops Tabasco sauce

1/4-1/2 cup pecan halves

• Preheat oven to 350-degrees.
• Combine flour, cheese, pecans, salt, and paprika. Add oil and stir well. Press mixture firmly in bottom and up sides of 9-inch deep dish quiche or pie plate. Bake for 12 minutes. Cool completely.
• Combine sour cream, chicken broth, mayonnaise, and eggs. Stir in chicken, cheese, onion, and Tabasco. Pour chicken mixture over prepared crust. Arrange pecan halves over chicken mixture. Bake at 350-degrees for 55 minutes or until set. Allow to rest 10 minutes before serving. (8 servings)
  
  
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  SPINACH, BASIL & PLUM SALAD

  ~ Memorable salad from June 2007 Food & Wine

  
  

  2 Tbsp. extra-virgin olive oil

  2 Tbsp. fresh lemon juice

  2 Tbsp. fresh orange juice

  1 Tbsp. balsamic vinegar

  1 tsp. grated orange juice

  1 tsp. grated lime zest

  coarse sea salt (preferabley red)

  freshly ground black pepper

  2 5-oz. bags baby spinach

  2 cups torn fresh basil leaves

  2 halved, pitted and thinly sliced black or red plums

  
  

  • In small bowl whisk olive oil with lemon & orange juices, vinegar, and orange and lime zest. Season lightly with salt and pepper.
  • In large bowl, toss spinach, basil and plums. Add dressing and toss well. Sprinkle with sea salt & black pepper and serve immediately.
    
    

HAZY, DAISY, LAZY DAYS OF SUMMER ~ 'SIMPLE SUPPER' LAZY LASAGNA

"Deep summer is when laziness finds respectability."

~ Sam Keen

SHASTA DAISY

(Leucanthemum)

______________

LAZY LASAGNA

~ Stressless meal for long summer days ... double for large group

(adapted from Sara Moulton's Ten-Minute Lasagna)

_________

1 bag refrigerator or unfrozen large spinach ravioli

(Costco has them in a double pack, or use regular large cheese ravioli)

1 (26-oz.) jar favorite tomato basil or favorite pasta sauce

1 (10 oz.) frozen chopped spinach, thawed and squeezed dry

1 (12 oz.) bag shredded mozzarella

1 cup grated Parmesan

1 Tbsp. basil

• Heat oven to 350º.
• Coat 13 x 9-inch baking dish with cooking spray. Spoon 1/3 of sauce over bottom of pan. Arrange 1/2 of the ravioli on top and scatter the spinach over them. Top with 1/2 of each cheese. Cover with another layer of ravioli and remaining sauce and cheese. Sprinkle with basil.
• Cover with foil and bake 25 minutes. Uncover and bake 5-10 minutes more or until bubbly. Let rest a bit before serving. (6 servings) Note: Serve with crusty herb bread and crunchy green salad

___

HERB BREAD

4-6 mini-loaves (or 1 large loaf) crusty bread

1 - 1 1/2 sticks unsalted butter

1 tsp. cracked black pepper

1 tsp. garlic powder

1 tsp. thyme

1 tsp. rosemary

1 tsp. parsley

Melt butter in saucepan. Add pepper, garlic powder and herbs. Slice bread diagonally but not completely through. Brush herb butter between slits and over top. Bake in 350-degree over for 20 minutes.

SPRING PANSY PARADE ~ (SUNDAY BRUNCH) WILTED SPINACH & GRUYERE FRITTATA / ORANGE-ALMOND SCONES

Dainty pansy whose soft painted face

Tickles my garden with whimsical grace.

WILTED SPINACH and GRUYERE FRITTATA

4 Tbsp. unsalted butter

1 (10-oz.) package baby spinach leaves

1 bunch chopped green onions

salt and freshly ground pepper to taste

1 tsp. sweet Hungarian paprika

10 organic eggs

1/2 cup sour cream or half & half

1 1/2 cups grated Gruyere cheese

dried parsley flakes for garnish

• Preheat oven to 350-degrees. Saute green onions in 1 Tbspbutter. Gradually add spinach until wilted. Drain well and set aside.
• Melt 3 Tbsp. butter. Whisk eggs, sour cream, and salt & pepper. Fold in 1 cup of cheese, spinach mixture and melted butter. Spread in greased quiche pan. Sprinkle with additional 1/2 cup cheese. Garnish with parsley
• Bake 45-55 minutes or until eggs are set. (Serves 4-6)

ORANGE-ALMOND SCONES

~ delicious warm or cold

_____________

1/2 cup freshly squeezed orange juice

1/4 cup buttermilk

1 extra-large organic egg

1/4 tsp. almond extract

3 cups flour

4 tsp. baking powder

1/2 tsp. soda

1/4 tsp. salt

8 Tbsp. cold unsalted butter, cut up

1/2 cup sugar

1/2 cup finely chopped blanched almonds

1 Tbsp. freshly grated orange peel

• Grate peel before juicing the orange. Blend juice & buttermilk. Add egg and extract. Beat smooth with a fork.
• Combine flour, baking powder, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until mixture resembles fine granules. Add sugar, almonds, and orange peel. Mix together evenly. Add egg mixture and stir with a fork until soft dough forms.
• Drop by tablespoons on greased cookie sheet about 2 inches apart. Bake at 375-degrees about 20-25 minutes or until medium brown. (8-12 scones, depending on size)

HOLY SATURDAY BRUNCH ~ MUSHROOM SPINACH STRATA / SPRING SALAD with RASPBERRY VINAIGRETTE

"Easter spells out beauty,
the rare beauty of new life."

~S.D. Gordon

MUSHROOM SPINACH STRATA

~ Lovely to look at ... luscious to eat

__________

2 Tbsp. unsalted butter

1 lb. sliced mushrooms

1 cup chopped onion

8 slices good whole wheat bread,

trimmed & halved diagonally

2 cups shredded Swiss or Gouda cheese

1 10-oz. package chopped spinach, thawed and well drained

6 slices crisp bacon (optional)

4 organic beaten eggs

1 tsp. cayenne pepper

1 cup milk

coarse salt & freshly ground black pepper

• Grease a 10-inch quiche pan and set aside.
• Melt butter and saute mushrooms for about 5 minutes. Remove with slotted spoon and set aside. Add chopped onion to pan and saute for 5 minutes.
• Arrange 6 of the half slices of bread to cover bottom of quiche pan. Atop bread, spread 3/4 of sauteed mushrooms and all of the onions, 1 cup of cheese, and drained spinach. Sprinkle crisp bacon over top. Arrange 8 half-slices over spinach, overlapping the pieces to fit in a circle; place remaining 2 half pieces over center.
• Combine milk, eggs, cayenne pepper, salt & pepper. Pour over bread. Cover and let sit 30 minutes or overnight.
• Preheat oven to 350 degrees. Bake strata, uncovered, about 40 minutes or until almost firm. Place remaining mushrooms in center of strata and bake 10-15 minutes more or until knife inserted comes out clean. (6 servings)

SPRING SALAD with RASPBERRY VINAIGRETTE

Organic baby spring Greens

Arugula

Blue cheese or goat cheese

Toasted walnuts, pecans, pine nuts, or pistachios

Thinly sliced red onion

Blackberries, raspberries, blueberries or strawberries

Kiwi or star fruit

Place greens in chilled salad bowl (healthy handful for each guest). Top with cheese, toasted nuts, sliced onion and fruit. Spoon vinaigrette to taste over each salad serving.

VINAIGRETTE:

1/2 cup raspberry (or black raspberry) vinegar

1/4 cup balsamic vinegar

1/2 cup salad oil

1/2 cup sugar

1 tsp. salt

1 tsp. paprika

1 tsp. dry mustard

3 chopped scallions

Mix all ingredients (except oil) together in blender. Blend, slowly adding oil, until well combined. Serve spooned over salad.

'SNOWMAN'S ANNIVERSARY' ... CHICKEN SOUP with RICE

In February

it will be

my snowman's

anniversary

with cake for him

and soup for me!

Happy once

happy twice

happy chicken soup

with rice.

~ Maurice Sendak

(CHICKEN SOUP WITH RICE)

~ My Snowman

_____________

CHICKEN SOUP WITH RICE
(serves 4 so double for hearty eaters)

2 cups uncooked brown rice or Lundberg Country Wild

1 Tbsp. extra-virgin olive oil

1 large chopped onion

3 minced garlic cloves

8 oz. fresh stemmed shitake or baby bella mushrooms

8 cups organic chicken stock

1 Tbsp. fresh chopped rosemary (1 tsp. dried)

1 (15-oz.) can drained and rinsed chickpeas or cannellini beans

1 (15-ounce) bag baby spinach leaves

2-3 cups shredded cooked chicken

coarse salt and freshly ground pepper

1/2 cup freshly ground Parmesan cheese

• Cook rice in 4 cups of chicken broth or water about 30 minutes. Set aside.
• In heavy stockpot, saute onion in olive oil until tender. Add garlic and mushrooms and saute until tender, about 5 minutes. Add remaining broth and rosemary. Bring to boil and remove from heat.
• Add cooked rice (all or reserve some), chickpeas, cooked chicken and spinach. Carefully return to boil. Watch for spinach to wilt and add season with coarse salt and cracked pepper.
• Ladle into bowls and garnish with freshly grated Parmesan cheese. (Reheat gently as needed to keep spinach green)

FRIDAY NIGHT LENTEN FISH FEAST ~ FILLET of SOLE with MUSHROOMS & GRAPES / JOE MUER'S CREAMED SPINACH

"Everything Old Is New Again"

~ 'Retro' AFRICAN VIOLET

__________

FILLET of SOLE with MUSHROOMS & GRAPES

~ 'Retro' recipe from the 80s

____

1/2 pound sole fillets

1 Tbsp. unsalted butter

3 large sliced mushrooms

3 sliced green onions

1/4 cup finely diced red pepper

24 seedless grapes

1/4 cup sour cream

1/4 cup real mayonnaise

juice of 1/4 lemon

• Preheat oven to 350-degrees. Generously butter au gratin shallow dish. Arrange fish fillets in dish.
• Melt butter over low heat. Add mushrooms, green onion, and red pepper. Saute until softened. Add grapes, stirring gently. Add remaining ingredients and blend well. Spoon over fish.
• Tent with foil and bake until fish is flaky and sauce is heated through, about 20 minutes. ( 2 servings )

_________

JOE MUER'S CREAMED SPINACH

~ Classic favorite served with fish

____

2 10-oz. package frozen leaf spinach

2 Tbsp. butter

1 finely chopped medium onion

1 finely chopped clove garlic

1 quart milk

3 cups finely ground soft white bread crumbs

1 1/2 tsp. salt

1/4 tsp. freshly ground pepper

dash nutmeg

• Cook spinach until tender. Run cool water over and drain in colander, pressing out all the liquid.
• Melt butter and saute onion and garlic until transparent. Scald milk. Add salt, pepper and nutmeg to bread crumbs. Whisk crumb mixture into milk.
• Finely chop spinach and blend into milk mixture with whisk. Bring to second boil before serving. May be made ahead and reheated, the flavor better after standing several hours.

VALENTINE DAY 'RETRO' DINNER ~ INDONESIAN LAMB with PEANUT SAUCE / VALENTINE SPINACH TIMBALES

"A single rose can be my garden...a single friend, my world"

- Leo Buscaglia

~ Beauty of a single rose

_________

INDONESIAN LAMB with COLD PEANUT SAUCE

~ Romantic memories loom from a quite booth at the Bijou, one of Detroit's 'top 10 restaurants' back in the 80s ... this recipe is 'trial & error attempt after a 'first taste' of Renee's (the chef) peanut sauce.

______

2 lb. Frenched rack of lamb

3/4 cup extra-virgin olive oil

1/3 cup diced celery

1/3 cup diced onion

1 clove minced garlic

1/2 cup Dijon mustard

1/4 cup cider vinegar

3 Tbsp. curry powder

3 Tbsp. honey

2 bay leaves

2 tsp. A-1 steak sauce

1 tsp oregano

2 dashes Tabasco sauce

juice and zest of 1 large lemon

COLD PEANUT SAUCE:

1/2 cup peanut butter

1/2 cup coconut cream

2 Tbsp. soy sauce

1 1/2 tsp. Worcestershire sauce

1/4 tsp. coarse salt

dash of Tabasco

juice of 1 lemon

• In a medium skillet, heat oil and add celery, onion and garlic and saute until soft and transparent. Reduce heat and add mustard, vinegar, curry powder, honey, bay leaves, A-1 sauce, oregano, Tabasco sauce and fresh lemon juice and zest. Simmer briefly until heated. Pour into bowl. Cover and refrigerate to allow flavors to meld.
• Transfer marinade to large shallow baking dish. Add prepared lamb, cover and marinate several hours, turning several times to coat.
• Prepare Cold Peanut Sauce. Combine all ingredients, cover and chill.
• Preheat oven to 550-degree. Drain marinade from lamb and set aside. Wrap lamb in foil, leaving meaty portions exposed. Place in greased baking pan and bake 15 minutes for medium rare, turning once and basting frequently with marinade. Serve with Cold Peanut Sauce and VALENTINE SPINACH TIMBLES. ( 4 servings)

VALENTINE SPINACH TIMBALES

~ A lovely compliment ... from Bon Appetit/February 1987

_____

6 1-inch squares red bell pepper, cut into heart shapes

1 3/4 lbs. stemmed fresh spinach

1 Tbsp. unsalted butter

1/4 cup minced onions

1/2 cup grated Swiss cheese

1/3 cup fresh breadcrumbs

1/4 tsp greshly grated nutmeg

1/8 tsp. cayenne pepper

3 organic beaten eggs

1/4 cup milk

1/4 cup whipping cream

coarse salt & freshly ground pepper

• Preheat oven to 350-degrees. Position rack in lower third of oven.
• Oil 6 1/2 cup timbale molds (or custard cups). Place red 'heart' pepper in bottom of each.
• Steam spinach 2-3 minutes until tender. Drain spinach and squeeze dry. Chop and set aside.
• Melt butter in heavy small skillet. Over medium heat, add onions and cook about 5 minutes until tender. Transfer to large bowl. Stir in cheese, breadcrumbs, nutmeg and cayenne. Mix in eggs.
• Warm milk and cream in heavy saucepan over low heat. Slowly beat into egg mixture. Stir in spinach. Season with salt & pepper. Spoon into prepared molds. Arrange molds in roasting pan and transfer to oven. Add enough hot water to pan to come halfway up sides of molds.
• Bake 35-40 minutes or until knife inserted in certers comes out clean. Remove from water and let stand 5 minutes. Invert onto plates. Serve immediately. ( 6 servings)

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“It's not enough to have lived. We should be determined to live for something. May I suggest that it be creating joy for others, sharing what we have for the betterment of personkind, bringing hope to the lost and love to the lonely.”

Leo F. Buscaglia1924-1998

'CABIN FEVER' ~ WINTER WALNUT PESTO

"Winter either bites with its teeth or lashes with its tail."

~Proverb

~ Ice Crystal Patterns

_________

WINTER WALNUT PESTO

~ Delicious pesto for frigid weather ... you'll hardly miss the fresh basil

____

3 cups fresh spinach leaves (stems removed)

2 cups fresh Italian parsley

3-4 cloves minced garlic

1 - 1 1/2 cups grated Parmesan cheese

1/2 - 3/4 cup cup extra-virgin olive olive

1/2 cup toasted walnuts

3 Tbsp. toasted pine nuts

1 tsp. coarse salt

freshly ground black pepper to taste

• Puree all ingredients in blender or food processor until smooth. Add more olive oil as needed and process on and off until desired consistency.
• Serve over whole wheat penne pasta. Sprinkle with black olives and pass additional freshly grated Parmesan cheese.

REMEMBERING AUGUST ~ 'BIG FAT' MEDITERRANEAN GARDEN BURGERS & FLORENTINE POTATO SALAD

AUGUST'S CROWN

Whilst August yet wears her golden crown,

Ripening fields lush-bright with promise;

Summer waxes long, then wanes, quietly passing,

Her fading green glory on to riotous Autumn.

~ Michelle L. Thieme

~ Sunflower fields (Hubbard Lake)

_______________

'BIG FAT' MEDITERRANEAN GARDEN BURGERS

~ Perfect for a balmy early autumn day

*

2 pounds ground sirloin

1 finely chopped medium onion

2 cloves finely minced garlic

12-oz. jar roasted peppers, drained and finely chopped

3 Tbsp. fresh bread crumbs

2 Tbsp. extra-virgin olive oil

1/2 cup minced fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. chopped fresh rosemary

salt & pepper to taste

1 cup drained and sliced artichoke hearts

6 slices provolone cheese

fresh favorite greens

6 large grilled hamburger rolls

Sauce:

1 cup mayonnaise

1 Tbsp. fresh lemon juice

2 finely minced garlic cloves

1 Tbsp. drained capers

• Gently combine ground sirloin, onions, garlic, roasted peppers, bread crumbs, olive oil, herbs and salt & pepper. Carefully form into 6 large patties (do not overhandle).
• Combine mayonnaise, lemon juice, garlic and capers for sauce.
• Grill burgers over hot coal until desired doneness. Top with cheese. Serve on grilled rolls, slathered in sauce and topped with sliced artichoke hearts and favorite greens. (Serves 6)

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FLORENTINE POTATO SALAD

~ Adapted from Southern Living

*

3 lb. quartered red potatoes

coarse salt

2 cups shredded fresh baby spinach

1 cup sliced celery

1 cup mayonnaise

1/2 cup chopped fresh parsley

1/2 lb. crumbled cooked bacon (reserve some for garnish)

1 bunch chopped green onions (reserve some for garnish)

juice and grated rind of 1 lemon

freshly ground cracked pepper

• Bring potatoes and salt to boil in large pot over high heat. Reduce heat and cook 20-25 minutes or until fork tender. Drain and toss with lemon juice, grated rind, salt & cracked pepper. Allow to cool slightly.
• Add celery, mayonnaise, parsley, bacon, green onions, and additional. Toss gently. Fold in spinach. Garnish with bacon and green onions. Chill at least 1 hour. (6-8 servings)