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!

'SIMPLE SUNDAY NIGHT AUTUMN SUPPER' ~ GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

GARLIC GINGER SHRIMP on NEST OF SOBA NOODLES

~ An ever pleasing  favorite compliments of Baker by Nature

12  oz.  soba noodles

1/4  cup sesame oil

2  Tbsp. low-sodium soy sauce

1  large thinly sliced shallot (I like more)

2  tsp. peeled and grated fresh ginger

8  coarsely chopped garlic cloves

1  lb. large shelled and deveined shrimp

zest and juice of one large lime

coarse salt to taste

3  finely chopped scallions

1/2  cup chopped cilantro

1/2  tsp. crushed red pepper

Lime wedges for garnish

• Bring large pot of water to boil. Add soba noodles and cook, stirring occasionally until tender; 4 minutes (or recommended on package). Drain and risen noodles udders cold water. Transfer noodles to a large serving bowl.
• In medium bow, combine 2 Tbsp. of the sesame oil with the soy sauce. Add sauce to noodles and toss.
• In skillet, heat 1 Tbsp. of oil. Add shallots and ginger and cook over medium heat, stirring until golden brown and crisp, about 3 minutes. Transfer shallots and ginger with slotted spoon to a paper towel lined plate. Add garlic to the skillet and cook over very low heat until golden; 2 minutes. Transfer garlic to same paper towel lined plate.
• In  bow, combine lime zest and juice with remaining oil; stir in the shrimp and season with salt. Add shrimp to skilled and cook on each side for about 1 minute; just until pink.
• Sprinkle noodles with scallions, cilantro, crushed red pepper, and shrimp. Top with ginger friend shallots. Serve at once or chill until needed.  

ST. PATRICK'S DAY BLESSINGS ~ ROASTED CORNED BEEF, CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM SAUCE / MURPHY'S IRISH COFFEE

"May the road rise to meet you,

May the wind be always at your back.

May the sun shine warm upon your face,

The rains fall soft upon your fields.

And until we meet again,

May God hold you in the palm of his hand."

~ Irish Blessing

CORNED BEEF WITH ROASTED CABBAGE, RAINBOW CARROTS, YUKON GOLD POTATOES & HORSERADISH CREAM

Simple 'One Plate' Supper compliments of Once Upon a Chef https://www.onceuponachef.com

For Corned Beef and Vegetables

1  4-lb flat cut corned beef with seasonings packet (do not trim fat)

4  Tbsp. melted unsalted butter

2  Tbsp. prepared horseradish

1  1/2  tsp salt

1/4  tsp. freshly ground black pepper

6  diagonally sliced carrots

1  1/4  lb. halved small gold potatoes

1 very small head of green cabbage, sliced into slabs

Italian Parsley for garnish 

For Horseradish Cream Sauce

1  cup sour cream

2  Tbsp. prepared horseradish - or to taste

1  Tbsp. Dijon mustard

1  tsp. white wine vinegar (I love balsamic white)

1/4  tsp salt

1/4  tsp. freshly ground black pepper

1/4  tsp. sugar

• Preheat oven to 325º. Set one oven rack in middle position and another in bottom position.
• Rinse corned beef several times under running cold water. (No need to dry)
• Place corned beef fat side up in large roasting pan (you'll trim fat aft meat is cooked). Pour about 1/8 inch water around meat. Sprinkle contents of seasoning packet into water around corned beef. Cover pan tightly with heavy-duty aluminum foil and roast on middle rack for 3 hours.
• Meanwhile, in small bowl, mix together melted butter, horseradish, salt and pepper. 
• Place carrots, potatoes, and cabbage side by side on rimmed baking sheet (do not line pan with foil; potatoes will stick). Drizzle horseradish butter mixture over veggies and toss with spatula to coat all evenly, keeping vegetables separate. Turn potatoes so they are cut side down (they'll get crispier that way).
• After corned beef has roasted for 1 1/2 hours, place pan of veggies on bottom rack of oven. Roast veggies and continue  cooking corned beef or 1 hour and 30 minutes more, util both meat and veggies are tender. Check occasionally to be sure they are browning evenly. (Cabbage will brown first, so give a toss when bottom pieces look golden. Potatoes and carrots may need to be turned but only if nicely browned on bottom for time is up.)
• Transfer corned beef to cutting board and let sit until cool enough to handle, about 5 minutes. Cut off layer of fat on top and discard. Slice meat again gran into 1/4 inch slices. Arrange on platter with roasted beatable and sprinkle with parsley. Serve with Horseradish Cream Sauce. (6-8 servings)

 
Platter of Corned Beef, Roasted Cabbage, Carrots & Potatoes

Plated Corned Beef, Roasted Cabbage, Carrots & Potatoes

MURPHY'S IRISH COFFEE

MURPHY'S IRISH COFFEE

~ a healthy jigger of Brandy (Brian's claim to smoothness instead of Irish whiskey)

1 healthy tsp. of brown sugar

freshly brewed strong black coffee

fresh whipping cream

1 Tbsp. powdered sugar

1 tsp. vanilla

freshly grated nutmeg, chocolate or cinnamon

• Whip cream until a soft peak forms. Add powdered sugar & vanilla. Continue whipping until a peak forms.
• Warm an Irish coffee glass in hot water. Pour brandy (or Irish whiskey) & brown sugar into the glass and stir. Slowly pour fresh coffee filling the glass to within half an inch or so of the top. Carefully top with whipped cream. Garnish with nutmeg, chocolate shavings or cinnamon. Toast loved ones near and enjoy sipping through the rich cream. (Thanks Brian!)

WHOLESOME 'SIMPLE ONE PLATE' WINTER FARE SUPPER ~ SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS

"Winter is the time for comfort, for good food and warmth, for the touch of a friendly hand and for a talk beside the fire: it is the time for home."

- Edith Sitwell

Hubbard Lake Cottage Fireplace

SHEET PAN HONEY ROASTED NORWEGIAN SALMON with BRUSSELS SPROUTS and RAINBOW CARROTS 

 ~ sometimes the simplest things are the best
 (slightly adapted from Cooking Light)

1  1/2  lbs.  Norwegian Salmon (or any favorite seasonal salmon)

Salmon Marinade:

1  1/2  Tbsp. low sodium soy or tamari

1  Tbsp. virgin olive oil

1  Tbsp. honey

1  Tbsp. fresh lime juice plus zest

1  minced garlic clove

1  tsp. freshly grated ginger

Preheat oven to 400º. Coat foil-lined baking sheet pan with cooking spray.Combine ingredients for Salmon Marinade and pour over salmon. Set aside.

2  Tbsp. virgin olive oil

1  minced garlic clove

12  oz.  trimmed and halved Brussels Sprouts

3-4  cups sliced organic Rainbow (Tri-Colored) Carrots

1/2  tsp. Hungarian Paprika

Kosher salt and freshly ground black pepper to taste

2  Tbsp. thinly diagonally sliced green onions

sesame seeds (optional)

• Combine oil, garlic, paprika, salt & freshly ground pepper. Sprinkle over Brussels sprouts and carrots and toss to coat. Spread evenly on baking sheet. Bake for 12 minutes. Stir vegetables and push to edges of pan creating open center. 
• Place marinated salmon in open center. Pour leftover marinade over salmon. Bake for 15 minutes. 
• Top salmon with sliced green onions and sesame seeds. Serve with roasted Brussels sprouts and carrots.   

Note:  Served in picture - side of Smashed Yukon Gold Potatoes with Sour Cream and Chives (Simply Boil quartered small unpeeled Yukon Gold Potatoes in salted water until fork tender. Mash slightly. Add butter, chives, salt & pepper, and sour cream to taste.) 

   (Roasted Norwegian Salmon, Brussels sprouts & Rainbow Carrots)

WELCOME WINTER SOLSTICE with CANDIED PECANS

“O, wind, if winter comes, 

can spring be far behind?"

~ Percy Shelley

Winter at Hubbard Lake

CANDIED PECANS 

(Compliments of Two Peas & Their Pod)

1/2  cup granulated sugar

1/2  cup light brown sugar

1 Tbsp. ground cinnamon

1  tsp. salt

16  ounces (about 4 cups) unsalted pecan halves

1 egg white

1/2  tsp. vanilla extract

1  tsp water

• Preheat oven to 300º. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
• In a medium bowl, add sugars, cinnamon, and salt. Whisk until combined. Set aside.
• In a large bowl, whisk the egg white, vanilla, and water together until fluffy. Add Pecans and gently toss until pecans are well coated. Add the sugar and cinnamon mixture and toss until pecans are covered. 
• Spread pecans out in a single layer on prepared baking sheet. Bake for about 40-45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans. 
• Remove from the oven and let the pecans cool on the baking sheet. When completely cool store in an airtight container for up to 1 month. 

CANDIED PECANS

SIMPLE 'ONE PLATE' LENTEN SUPPER ~ HONEY GARLIC BUTTER in FOIL

March, when days are getting long,
Let thy growing hours be strong
To set right some wintry wrong.

~ Caroline May, 1887

THAWING LAKE

 (Hubbard Lake, MI)

HONEY GARLIC BUTTER SALMON in FOIL

So easy and delicious from Cafe Delights https://cafedelites.com

2  1/2  lb. salmon

1/4  cup butter

1/3  cup honey 

4  large cloves crushed garlic

2  Tbsp. fresh lemon juice (juice of 1/2 lemon)

sea salt to taste

cracked pepper to taste

2  Tbsp. fresh chopped parsley

lemon slices for garnish

• Position rack in middle of oven. Preheat oven to 375º. Line a baking tray/sheet to create a packet (or 2 long pieces of foil  overlapping each over other lengthwise to create your salmon packet, depending on the width of your fillet).
• In small saucepan, melt butter over low -medium heat. Add honey, garlic, and lemon. Whisk nail honey has melted through the butter and the mixture is well combined.
• Place salmon onto lined baking tray/sheet. Pour butter/honey mixture over salmon and using a pastry brush or spoons, spread evenly over the salmon. Sprinkle with salt (about 2 tsp.) and cracked pepper. Fold the sides of foil over salmon to cover and completely seal the packet closed so butter down not leak.
• Bake until cooked through (about 15-18 minutes, depending on thickness of your fish and your preference of doneness). Open foil, being careful of escaping steam, and grill/broil under grill /broiler for 2-3 minutes on medium heat to caramelize the top.
• Garnish with parsley and lemon. (Serves 8)
• Great served with simple baked sweet potato topped with sour cream and chives. 

Honey Garlic Butter Salmon in Foil 

SAYING GOODBYE TO WINTER ~ (SIMPLE ONE PLATE SUPPER) MEDITERRANEAN BEEF STEW with FRESH ROSEMARY

"The color of springtime is in the flowers; the color of winter is in the imagination." 

~ Terri Guillemets

MEDITERRANEAN BEEF STEW with ROSEMARY

This wonderful tasty recipe created by Kalyn Denny at KalynsKitchen.com tried several times, perfect for tonight ... the last night of WINTER

8  oz. sliced mushrooms

1-2  Tbsp. olive oil 

1  diced onion in 1/2 inch pieces

2  lbs. diced chick steak, cut into 1/2 inch pieces 

1  cup beef stock

1   14.5 oz can diced tomatoes

1/2  cup tomato sauce

1/4  cup balsamic vinegar

1 can sliced black olives

1/2  cup thinly sliced garlic cloves

2  Tbsp. chopped fresh rosemary (or 1 Tbsp. dried)

2  Tbsp. chopped fresh parsley (or 1 Tbsp. dried)

1  Tbsp. capers (or more to taste)

freshly ground black pepper

• Heat small amount of olive oil in heavy frying pan, add mushrooms and saute several minutes, until barely starting to brown. Add to Slow Cooker. Add diced onion to same pan, adding more oil if needed, and cook about 5 minutes. Add to Pot. Again, add more  oil if needed, then add diced beef and brown well, about 10-15 minutes. Don't rush the browning step. Add beef to pot. 
• Add I cup beef stock to pan and simmer a few minutes until slightly reduced, scraping off all browned bits. Add to Pot. Add diced tomatoes and juice, tomato sauce, balsamic vinegar, olives, garlic, rosemary, parsley, capers, and black pepper. Still gently to combine, then put lid on Pot and cook 6-8 hours on low. (You could cook this 3-4 hours on high, but for a recipe with large pieces of garlic like this I prefer the low setting.) Serve hot. 
• If you do all in advance preparation the night before and put combined ingredients in the refrigerator overnight, this could cook as long as 10 hours in the Pot while away. Manufacturers don't recommend putting crockery liner with prepared ingredients in the refrigerator; store in another container so contents stay cold, then put in pot in the morning. 
• For stovetop cooking: Follow steps as outlined, putting ingredients in heavy dutch oven type pan. Add one cup additional beef stock. Simmer on very low heat about 2 hours. Serve hot. 
• Note: This is Kayln's recipe works even doubled since I had 4 pounds plus of beef plus have a heavy hand with spices, etc. ... you can't go wrong adding/sub-tracting as you choose.     

Mediterranean Beef Stew with Fresh Rosemary 
(on Turmeric Rice*)


TURMERIC RICE
(adapted from 60 Minute Gourmet http://www.nytimes.com)

1 cup converted rice (I never use so use this or favorite rice)
1  Tbsp. butter 
1  Tbsp. olive oil
1/4  cup chopped onions
1  tsp. chopped garlic 
2  tsp. numeric
1  1/2 cup chicken broth
1  bay leaf
2  springs fresh or 1 tsp. fresh thyme
tabasco, salt and pepper to taste 

• In heavy saucepan with tight fitting lid, melt butter and olive oil. Add onions and garlic and cook until wilted. Add rice and turmeric. Stir to coat.
• Add broth, bay leaf, thyme, Tabasco, salt & pepper. Blend well, bring to boil and simmer for 17 minutes or what package on preferred rice suggests.
• Uncover and stir with a fork. Remove bay leaf.  

'GOLDEN NOVEMBER' ~ SIMPLE ONE PLATE AUTUMN SUPPER: MAPLE SOY GLAZED WILD SALMON & SIMPLE BAKED SWEET POTATO

"Even if something is left undone, everyone must take time to sit still and watch the leaves turn."

~ Elizabeth Lawrence

Golden November ~ Hubbard Lake, MI

MAPLE SOY GLAZED SALMON

~ So simple 'One Plate' Autumn supper from Skinnytaste  

16-24 oz. salmon filet

3  Tbsp. Maple Syrup

3  Tbsp. low sodium soy sauce

1  Tbsp. sriracha hot sauce

1 clove smashed garlic

Optional: sliced green onions for garnish

• Combine Maple Syrup, soy sauce, sriracha and garlic in bowl (or gallon resealable bag), pour over salmon and marinate 20-60 minutes or longer, turning often. 
• Preheat oven to 425º. Lightly grease baking sheet with nonstick spray. Remove fish from marinade, pat dry and place on baking sheet. 
• Pour marinade in small saucepan. 
• Bake fish 8-10 minutes. Meanwhile, bring marinade to boil them simmer until a thick glaze.
• Spoon glaze over fish just before serving. 

Great served with simple baked sweet potato topped with sour cream & chives.

WILD CAUGHT MAPLE SOY GLAZED SALMON

'DEVIL'S NIGHT' ~ ROASTED SPAGHETTI SQUASH with FRESH SAGE BROWN BUTTER

"The greatest advantage of all is that when people think you're a witch, you can eat an entire serving of squash by yourself."

~ Kathleen O'Near Gear, People of the Midst 

(Witch Portraits taken years ago at Franklin Cider Mill) 

ROASTED SPAGHETTI SQUASH with BROWN BUTTER SAGE WALNUT SAUCE

~ Earthy taste of autumn 

(dinner for 2)

Large spaghetti squash, halved lengthwise

olive oil

 coarse salt & fresh ground pepper to taste

sprigs of fresh sage to taste

 4  Tbsp. butter

1/2 cup walnuts or pignoli nuts

• Preheat oven to 400º.
• Halve squash and place cut side down on baking sheet. Depending on size, roast 40-60 minutes. Remove from oven and let rest.
• In the meantime, while roasting squash is resting, melt butter over medium heat and cook, swirling until foam subsides until nutty and fragrant. Add walnuts (or pine nuts), salt & pepper. As nuts brown, add fresh sage.
• Scrape tender squash with fork. Place on serving dish and top with browned butter sage & walnut topping.

Roasted Spaghetti Squash with Brown Butter Sage Walnut Sauce 

SIMPLE ONE PLATE 'OCTOBER' DINNER: MAPLE DIJON GRILLED PORK TENDERLOIN & CLASSIC BAKED ACORN SQUASH

"I am so glad I live in a world where there are Octobers."

~  L.M. Montgomery, Anne of Green Gables

OCTOBER LEAVES

(Hubbard Lake, MI)

MAPLE DIJON GRILLED PORK TENDERLOIN

~  Delicious 'Simple One Plate' Autumn supper slightly adapted compliments of allrecipes

MAPLE DIJON GRILLED PORK TENDERLOIN

1  1/2  lbs. trimmed pork tenderloin

1  cup maple syrup

2  Tbsp. Dijon mustard

1  tsp. sesame oil (or hot spiced sesame oil)

3  cloves minced garlic

 freshly ground pepper to taste

• Place pork in shallow dish. Combine maple syrup, Dijon mustard, sesame oil, garlic, and pepper. Pour over pork and coat thoroughly. Cover and marinate at least 8 hours or overnight. 
• Preheat grill for medium-low heat.
• Remover pork from marinade and set aside. Transfer marinade to small saucepan. Bring to boil, reduce heat, and cook over medium-low heat for 5 minutes.
• Grill pork 15 - 20 minutes or until desired doneness. (Could be less time depending on thickness ... check with your meat thermometer on how you like it cooked and allow time to rest where temp rises). 
• Carve tenderloin on an angle and serve topped with heated marinade. 

Maple Pork Dijon Tenderloins 

CLASSIC BAKED ACORN SQUASH

~  Could live on acorn squash in autumn ... and this is so simple and classic. Giving credit to Simply Recipes that is often a 'go-to' site for me since Elise and I are on the same page as to food we like. This is my same recipe I have done for years (hated as a child but in awe as I watched my dear mother dine on it thinking, hating the name, there must be something to this ... ) with the exception of scoring squash that makes it look divine and addition of freshly ground pepper, a must for me ... 

 1  Acorn squash

1  Tbsp. butter

2  Tbsp. brown sugar

2  tsp. Maple syrup

dash of coarse and freshly ground black pepper to taste

• Preheat oven to 400º.
• Using a sharp sturdy chef's knife, carefully cut squash in half, from stem to tip. 
• Scrape out seeds and stringy bits inside until smooth.
• With a sharp knife, score inside of squash in a cross-hatch pattern.
• Place squash halves, cut side up, in roasting pan. Pour 1/4  inch of water over bottom of pan so squash does not burn or dry out.
• Rub butter into inside of each half. Sprinkle with dash of salt (if not using salted butter). Sprinkle with cracked freshly ground pepper. Crumble brown sugar over each half and drizzle with maple syrup. 
• Bake for about 1 hour or plus until tops of squash are nicely browned and squash flesh is soft. (Hard to overcook and just gets better with more caramelization.) 
• Remove from oven and cool a bit before serving. Spoon any buttery sugar sauce over entire squash. 

Classic Baked Acorn Squash

Divine 'Simple One Plate' October Dinner

(Maple Dijon Grilled Pork Tenderloin & Classic Baked Acorn Squash)  

WELCOME OCTOBER ~ 'SIMPLE ONE PLATE AUTUMN SUPPER' SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

"October is the month for painted leaves ...

As fruits and leaves and the day itself acquire a bright tint just before they fall, so the year near its setting. October is its sunset sky; November the later twilight."

~  Henry David Thoreau

'Autumn Tints'

Autumn Leaves (Overhill Elm abstract)

Hubbard Lake October Sunset

SWEEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

Delicious 'Simple One Plate' Autumn Supper compliments of Cooking Light

SWEET POTATO 'ZOODLES' with SHRIMP and THAI-STYLE ALMOND SAUCE

2  medium peeled sweet potatoes (about 10 oz. each)

2  Tbsp. reduced sodium soy sauce

2  Tbsp almond butter or peanut butter

1  1/2  Tbsp fresh lime juice, divided

1  Tbsp. minced fresh garlic, divided

2  tsp. minced peeled fresh ginger, divided

1  tsp. honey

1  tsp. Sriracha chili sauce

1  tsp toasted sesame oil

2  Tbsp. olive oil, divided

1  pound medium peeled and deveined shrimp

1/2  lb. shaved Brussels sprouts

1/2  cup thinly sliced green onions

2  Tbsp. coarsely chopped dry-roasted almonds

• Cut sweet potatoes into long noodles using a julienne peeler or spiralizer.
• Combine soy sauce, nut butter, 1 Tbsp. lime juice, 2 tsp. garlic, 1 tsp. ginger, honey, Sriracha, and and sesame oil in a bowl. Whisk until smooth.
• Heat a large wok or skillet over high. Add 1 Tbsp. olive oil to pan, and swirl to coat. Add remaining 1 tsp. garlic, and remaining 1 tsp. ginger; cook 30 seconds, stirring constantly. Add shrimp; stir-fry 4 minutes or until done. Remove shrimp from pan. Add remaining 1 Tbsp. olive oil to pan; swirl to coat. Add sweet potato noodles; stir-fry until crisp-tender, about 5 minutes. Add Brussels sprouts and remaining 1  1/2 tsp. lime juice. Stir-fry 1 minute. Stir in soy sauce mixture; cook 1 minute, stirring often. Stir in shrimp; toss to coat. Sprinkle with green onions and almonds.

Sweet Potato 'Zoodles' with Shrimp & Thai-Style Almond Sauce