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. We love smoked salmon and usually serve it on toasted English muffins with cream cheese and chopped red onion. 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. 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. 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. Livestrong, Kitties! (Too soon?)
We tried spaghetti squash for the first time this week and considered it a success. No doubt we enjoyed it mostly because of the sauce we
drenched served it with. 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. We loved it! The sauce was rich and tangy with hints of basil and garlic, and no vegetable-y taste whatsoever. Spaghetti squash looks like spaghetti (hence the name, how clever), but the texture is more crisp than pasta. Once you get used to the texture, it’s actually pretty good, especially when you keep in mind how healthy it is. 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. Uncover the squash halves and carefully turn them over, then re-cover with foil and bake for another 15 minutes. Allow the squash to cool a bit, then scoop out the seeds with a spoon and discard. Use a fork to pull the “spaghetti” pieces away from the rind and that’s it! We might not have liked it as much without such an amazing sauce (thanks Paula and Matt!), but we’ll make it again. Maybe next time as a healthy side to complement a giant slab of veal parmesan.