Some food-related (mostly) things we enjoyed this past week:
We tend to get in a rut when it comes to breakfast — having the same couple of dishes over and over — so we tried something new this week. Â We love smoked salmon and usually serve it on toasted English muffins with cream cheese and chopped red onion. Â This time, we ditched the muffin, spread the cream cheese on a tortilla, added layers of salmon, chopped green onion, hard-boiled egg and slices of cucumber and celery for crunch, then rolled it up and cut it into several pieces. Â It was delicious and will be added to our breakfast rotation.
You can tell it’s been a bit of an off week when a Friday Favorite is an out-of-focus picture of our cats at the vet. Â But the older they get (they’re around 12 or 13 we think), the more relieved we are when they have an excellent check-up result. Â Livestrong, Kitties! Â (Too soon?)
We tried spaghetti squash for the first time this week and considered it a success. Â No doubt we enjoyed it mostly because of the sauce we
drenched served it with. Â Dear friends of ours gave us a pasta-of-the-month subscription from Pennsylvania Macaroni Co. for Christmas this year, and our first delivery included a jar of the homemade Eggplant Sauce. Â We loved it! Â The sauce was rich and tangy with hints of basil and garlic, and no vegetable-y taste whatsoever. Â Spaghetti squash looks like spaghetti (hence the name, how clever), but the texture is more crisp than pasta. Â Once you get used to the texture, it’s actually pretty good, especially when you keep in mind how healthy it is. Â It’s also really easy to make — just cut the squash in half (that’s the hardest part), place it cut-side-down in a baking dish, fill the baking dish halfway with water, cover the dish with foil, then bake at 375 degrees for about 45 minutes. Â Uncover the squash halves and carefully turn them over, then re-cover with foil and bake for another 15 minutes. Â Allow the squash to cool a bit, then scoop out the seeds with a spoon and discard. Â Use a fork to pull the “spaghetti” pieces away from the rind and that’s it! Â We might not have liked it as much without such an amazing sauce (thanks Paula and Matt!), but we’ll make it again. Â Maybe next time as a healthy side to complement a giant slab of veal parmesan.