Simple Buttered Spaghetti Squash with Parmesan & Parsley

I remember the first time I had noodles with butter, salt, and pepper. It was sometime during my later elementary school years (maybe even early middle school) and I was at a friend's house. Her dad was home and he made it for us as a snack. That first bite was a revelation for me! Something about the combination of the butter with the pepper tasted like the most comforting thing to ever pass my lips. Sometimes, the simplest things give us the most pleasure. Now, if I'm having a rough patch or if I just need to feel like that awkward, naive kid at the end of a regular old school day.

This is my grown up version of that classic, comforting dish.

As much as I would love to eat egg noodles every day, it just isn't something my already soft, squishy midsection can handle. Sooooooo, spaghetti squash it is! And to be completely honest, I'm not complaining one. little. bit. Spaghetti squash lends itself well to all kinds of dishes that are typically made with pasta, but this has to be my favorite. It's simple, fast, delicious, and perfect for those slightly chilly fall days that require comfort food.

If you're feeling fancy, you can add a touch of garlic to the butter, or a bit a protein. Italian sausage is lovely, but a simple poached or fried egg will also do just fine.

Simple Buttered Spaghetti Squash with Parmesan & Parsley

makes 4 servings

• 1 spaghetti squash
• olive oil
• salt
• 4 T unsalted butter
• 1/3 cup flat leaf parsley, chopped
• salt & black pepper
• grated parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit.
2. Cut the ends off the squash and then cut it in half lengthwise. Scoop out and discard the seeds and pulp.
3. Brush the cut sides of the squash with olive oil and sprinkle lightly with salt. Place the squash halves cut side down on a parchment lined baking sheet. Roast 45 minutes or until tender.
4. When the squash is cooked and has cooled off enough to handle, use a fork to scrape the squash out of the skin. It will magically become noodle-y!
5. Melt the butter in a large skillet over medium-high heat. Add the squash and season with salt a pepper. Toss the squash around in the butter to coat.
6. Remove from the heat and toss with the parsley. Transfer to serving bowls and top with parmesan cheese. Serve and enjoy!

Pueblo Chile Grilled Cheese with Strawberry Jam

I'm slowly but surely recovering from sending my oldest baby to preschool last week (cue the tears...again). Each day brings new challenges and rewards, but we are making it through and figuring how routines that work for us. I have often heard parents talk about how their children seem to move at a glacial pace when they need to be somewhere on time. That has been a difficult thing for me and my rocky relationship with early morning wake-up calls. Still, we have made it on time every morning and that, as many people will tell you, is a big win for me. I could go on and on about how wonderful and difficult this transition has been, but I'll save that for my Mommy Stuff page. The last thing I'll say is this: on the first day of school, I came home, put the baby down for a nap, and made myself this delicious grilled cheese sandwich piled with Pueblo chiles from Colorado, my mom's homemade strawberry jam, and not TWO delicious slices Tillamook cheddar cheese. Comfort food central.

Something about melty cheese, my very favorite jam in the entire universe, and locally roasted, gently spicy Pueblo chiles sandwiched between buttery bread helped make everything slow down for a few brief moments. Grilled cheese sandwiches have magical healing power. Of this, I am certain. I am also certain that this feeling that time is moving too quickly will always be there, lurking in the shadows and making me feel like I'm in a car that's moving too fast and the breaks are broken. Realizing this fact may help me to hold on to the small moments and simple pleasures a little tighter. Or at least that's what I'm going to tell myself. 

While I figure all of that out, I believe another one of these sandwiches is necessary.

Pueblo Chile Grilled Cheese with Strawberry Jam

Serves 1

Ingredients

• 2 slices white or wheat bread
• 2 slices sharp cheddar cheese
• 2 teaspoons strawberry jam
• 1-2 small/medium sized roasted green chiles
• 3 tablespoons unsalted butter, room temperature

Instructions

1. Begin by heating a cast iron or another heavy pan over medium low heat. I like cast iron because of the even heat and the picture perfect crust that forms on the outside of the bread.
2. While the pan is heating, peel and seed your chiles and cut off the stems.
3. Spread 2 tablespoons of the butter on one side of each slice of bread making sure the butter reaches all the way to the very edge.
4. Melt the remaining butter in the heated pan and, once it has melted, place one slice of bread, buttered side down, in the pan and place one slice of cheese on the bread.
5. Place the chiles on top of the cheese, then place the second slice of cheese on top of the chiles.
6. Spread the jam on the remaining slice of bread (on the side without butter) and place on top of the sandwich. Press down on slightly.
7. Allow the sandwich to cook for about 5 minutes per side, watching the heat carefully and adjusting as necessary.
8. Once the cheese is nicely melted and the bread is a deep golden color, transfer it to a cutting board and let it sit for 2-3 minutes before cutting in half.

Eggs on a Crispy Tortilla + Homemade Roasted Salsa

I have a bad habit of not finishing all the food in our refrigerator before going out and buying more. Before I know it, there isn't any room for anything else and I've forgotten about the containers of leftovers, jars of salad dressing, and half finished bottle of white wine that end up stuck in the back corners. It's like a black hole in there sometimes.

I'm just being honest. Don't judge.

Eggs, Crispy Tortilla, Homemade Salsa :: Set the Table

Lately, I've been trying to be more diligent about using what I have on hand before heading to the store. I actually love doing this because it helps me to think more creatively about dishes I can make with simple, every day ingredients. The dish photographed in this post was thrown together after an emergency visit to the vet with Decorah the dog. She had a run-in with a bee (we think) and her entire face was swollen. Not fun. Two shots and two days of Benadryl later and she's finally back to normal. Going to the vet with a toddler and a pup can be quite stressful, especially if you haven't had time to mentally prepare. It's like getting ready for a football game; you need time to get your head in the right place, plan your plays and backup plays (and backup-backup plays), and get all your gear ready. On this particular day, I tossed a few books and toys into a little monkey backpack, put a leash on my puffy-faced pup, and headed out the door without any breakfast and only half of my cup of coffee.

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Eggs on a Crispy Tortilla :: Set the Table

Needless to say, by the time we got home I needed some nourishment and fast. So, I started the broiler, spread some of my homemade roasted salsa on a whole wheat tortilla and topped it with some shredded cheese. While that was getting all melty and crispy in the oven, I fried two eggs (with nice runny yolks, of course) and chopped the last of my chives from the garden. A few drops of hot sauce and sliced avocado and I had a perfectly wonderful meal to enjoy.

What are your tricks for keeping the refrigerator clean and organized? Do you have any favorite ways to use leftovers? Tell me all about it! I clearly need help.

Eggs on a Crispy Tortilla with Homemade Roasted Salsa

Yield: 1 serving
Ingredients

• 1 whole wheat tortilla
• 1/4 cup roasted tomato salsa
• 1/4 cup shredded cheese (white cheddar, cheddar jack, or mozzarella all work)
• 1 tablespoon olive oil
• 2 eggs
• 1/2 avocado, sliced
• Fresh chives or cilantro for garnish
• Hot sauce (optional)

Instructions

1. Preheat your oven's broiler.
2. Place the tortilla on a baking sheet.
3. Spread the tortilla with the salsa and top with the shredded cheese.
4. Place under the broiler for about 3 minutes until the edges of the tortilla are crispy and golden and the cheese is melted.
5. Meanwhile, heat the olive oil in a non-stick skillet over medium heat.
6. Crack the eggs into the pan and cook until the whites are opaque, about 2 minutes.
7. Cover the pan and turn the heat to low. Allow the eggs to cook until the whites are set and the yolks are still runny, about 2 minutes more.
8. Top the tortilla with the fried eggs and sprinkle with salt and pepper.
9. Garnish with the chives and avocado. Serve with hot sauce if desired.

Baked Eggs, Rainbow Chard + Yogurt

Rainbow chard has been the most surprising thing I've grown this summer. I've cut it down and frozen a good portion to use in soups and stews this winter and it just keeps growing back with a greater yield each time. I basically have chard coming out of my ears. As a result, I've been scouring my cookbooks looking for new ways to feature greens in simple dishes that I can have for a quick, healthy lunch. This recipe for baked eggs came from Plenty by Yotam Ottolenghi and it has changed everything. About lunch, that is.

Most days, lunch consists of odds and ends from the refrigerator. That's not always terrible, but sitting down to a proper meal like this one is infinitely more fulfilling. Taking a few quite minutes to enjoy delicious, nourishing food is something I take for granted and really shouldn't. This meal reminded me of that, with it's comforting flavors and luxurious textures.

One of the greatest parts about this meal is how easy it is. The greens (I used rainbow chard but you can use anything- Ottolenghi calls for arugula) are simply sauteed in olive oil, then the eggs are tucked into the greens and baked until just set. The magic really happens with the addition of garlicky yogurt and melted butter infused with chili flakes and paprika. It is truly a perfectly balanced, delicious meal.

Baked Eggs, Rainbow Chard & Yogurt

Ingredients

• 4 cups rainbow chard or greens of your choice
• 2 tablespoons olive oil
• salt
• 4 eggs
• 3/4 cup Greek yogurt
• 1 garlic clove, crushed
• 4 tablespoons unsalted butter
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon smoked paprika
• 6 sage leaves, shredded

Instructions

1. Preheat the oven to 300 degrees F.
2. Heat the oil in a large pan over medium heat. Add the chard and saute until wilted and most of the liquid evaporates.
3. Transfer the chard to an ovenproof dish or skillet and make 4 holes for the eggs.
4. Break an egg into each hole.
5. Bake for about 15 minutes or until the whites are set. Watch them carefully because the eggs will go from not done to over done very quickly.
6. Meanwhile, combine the yogurt, garlic and some salt. Set aside.
7. Melt the butter in a small saucepan and add the red pepper flakes and smoked paprika.
8. Cook until the butter is infused with a nice red color and just begins to foam.
9. Add a pinch of salt and the sage. Remove from the heat.
10. Remove the eggs from the oven and top with a dollop of yogurt and drizzle with butter.

*Recipe barely adapted from Yotam Ottolenghi