Donna Walsifer
in a blink of an eye
It seems like it was just August and I was thinking how summer was almost over and now September has flown by. If I’ve had a busy day, sometimes I just don’t have the energy to sit down at night and write my cooking experiences.
But with the change in seasons and the weather going from hot and sticky to cool and refreshing, I was in a quandary as what type of meals to cook. Recently, my son-in-law sent me four recipes that he thought maybe of interest; they certainly were!
But with the change in seasons and the weather going from hot and sticky to cool and refreshing, I was in a quandary as what type of meals to cook. Recently, my son-in-law sent me four recipes that he thought maybe of interest; they certainly were!
The first recipe on the list was for Spaghetti Squash with Tomato, Spinach, Garlic and Pine Nuts from the website “The New Potato,” and Elizabeth Stein, of “Purely Elizabeth.” My husband has recently taken a likeness to spaghetti squash, this from a man that loves his “real” pasta every Thursday night! However, this recipe had the makings for a great supper. For the recipe you’ll need spaghetti squash, olive oil, garlic, grape tomatoes, spinach, pine nuts (optional), Parmesan cheese and salt.
As this was my time first preparing this dish, I followed the recipe, minus the pine nuts. However, when I make it again, I would make a few adjustments. I would season the grape tomatoes with salt and pepper prior to roasting. My husband I prefer the salty, sharp flavor of Pecorino Romano cheese instead of Parmesan. The link to the original recipe is accessible by clicking on the recipe name. You could also add herbs such as fresh basil or oregano and a pinch of red pepper flakes to the roasted tomato sauce.
Overall, my husband and I thoroughly enjoyed this dish. The spaghetti squash with sauce was delicious and light. One cup of spaghetti squash has 5.5 net grams of carbohydrates whereas regular spaghetti pasta has 43 grams. A new twist to Thursday night pasta may have been found.
I recently made Grilled Lemon Chicken with Herb Couscous, a recipe from the June 2020 issue of Southern Living Magazine. This recipe is packed with a lot of flavor. The charred chicken breast skin tasted absolutely delicious. With careful planning, this is a great weeknight meal.
For the recipe you’ll need bone-in chicken, garlic, Dijon mustard, honey, lemon zest and juice, olive oil, black pepper, salt, Israeli couscous (large pearl), lemons, cucumbers and fresh mint. For the record, I substituted parsley for the mint.
While the recipe calls for a whole chicken cut into six pieces (leg quarters, breasts and wings), I used bone-in chicken breasts. The chicken is marinated for an hour in a mixture of garlic, mustard, honey, lemon juice and zest and salt and pepper. The marinade gave the chicken a wonderful flavor and helped to caramelize the skin. However, in my case, I neglected to reduce the setting on the grill and my skin got a “touch” blackened, but it was delicious.
The accompanying herb couscous was a great side dish. I’ve prepared regular couscous, but my husband wasn’t crazy about it. The larger pearl couscous was more enjoyable and the with the addition of some reserved marinade, cucumbers and the substitution of parsley, the couscous was nice and moist.
As this was my time first preparing this dish, I followed the recipe, minus the pine nuts. However, when I make it again, I would make a few adjustments. I would season the grape tomatoes with salt and pepper prior to roasting. My husband I prefer the salty, sharp flavor of Pecorino Romano cheese instead of Parmesan. The link to the original recipe is accessible by clicking on the recipe name. You could also add herbs such as fresh basil or oregano and a pinch of red pepper flakes to the roasted tomato sauce.
Overall, my husband and I thoroughly enjoyed this dish. The spaghetti squash with sauce was delicious and light. One cup of spaghetti squash has 5.5 net grams of carbohydrates whereas regular spaghetti pasta has 43 grams. A new twist to Thursday night pasta may have been found.
I recently made Grilled Lemon Chicken with Herb Couscous, a recipe from the June 2020 issue of Southern Living Magazine. This recipe is packed with a lot of flavor. The charred chicken breast skin tasted absolutely delicious. With careful planning, this is a great weeknight meal.
For the recipe you’ll need bone-in chicken, garlic, Dijon mustard, honey, lemon zest and juice, olive oil, black pepper, salt, Israeli couscous (large pearl), lemons, cucumbers and fresh mint. For the record, I substituted parsley for the mint.
While the recipe calls for a whole chicken cut into six pieces (leg quarters, breasts and wings), I used bone-in chicken breasts. The chicken is marinated for an hour in a mixture of garlic, mustard, honey, lemon juice and zest and salt and pepper. The marinade gave the chicken a wonderful flavor and helped to caramelize the skin. However, in my case, I neglected to reduce the setting on the grill and my skin got a “touch” blackened, but it was delicious.
The accompanying herb couscous was a great side dish. I’ve prepared regular couscous, but my husband wasn’t crazy about it. The larger pearl couscous was more enjoyable and the with the addition of some reserved marinade, cucumbers and the substitution of parsley, the couscous was nice and moist.
Spaghetti Squash with Tomato, Spinach, Garlic and Pine Nuts
From the website, “The New Potato,” and
Elizabeth Stein, Purely Elizabeth
Adapted by Donna Walsifer
Ingredients
1 spaghetti squash
2 tablespoon olive oil
3 cloves garlic, minced
2 pints grape tomatoes
4 cups of fresh spinach
Kosher salt
Fresh ground black pepper
toasted pine nuts, optional
Pecorino Romano cheese
Directions:
Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30–45 minutes.
On another parchment-lined baking sheet, spread tomatoes and drizzle with 1 tbsp olive oil. Season tomatoes with kosher salt and pepper. Roast for 15–20 minutes. When squash is finished cooking, allow to cool then, using a fork, scrape the squash to get long spaghetti-like strands.
In a large sauté pan, heat olive oil over medium heat, add garlic, and stir until fragrant. Turn down heat to low and add tomatoes, spinach, and squash and continue to sauté 3–5 minutes. Season salt and pepper to taste. Serve with pine nuts and Pecorino Romano cheese on top.
From the website, “The New Potato,” and
Elizabeth Stein, Purely Elizabeth
Adapted by Donna Walsifer
Ingredients
1 spaghetti squash
2 tablespoon olive oil
3 cloves garlic, minced
2 pints grape tomatoes
4 cups of fresh spinach
Kosher salt
Fresh ground black pepper
toasted pine nuts, optional
Pecorino Romano cheese
Directions:
Preheat oven to 400°F. Cut squash in half lengthwise and discard seeds. Place on a parchment-lined baking sheet, cut-side down, and roast for 30–45 minutes.
On another parchment-lined baking sheet, spread tomatoes and drizzle with 1 tbsp olive oil. Season tomatoes with kosher salt and pepper. Roast for 15–20 minutes. When squash is finished cooking, allow to cool then, using a fork, scrape the squash to get long spaghetti-like strands.
In a large sauté pan, heat olive oil over medium heat, add garlic, and stir until fragrant. Turn down heat to low and add tomatoes, spinach, and squash and continue to sauté 3–5 minutes. Season salt and pepper to taste. Serve with pine nuts and Pecorino Romano cheese on top.
Grilled Lemon Chicken with Herb Couscous
Southern Living Magazine, June 2020
By Ivy Odom
Ingredients
1 (4-lb.) whole chicken, cut into 6 pieces (leg quarters, breasts, and wings)
2 medium garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons lemon zest plus 1/2 cup fresh juice (from 3 lemons)
3/4 cup plus 2 Tbsp. olive oil
1 teaspoon black pepper
2 teaspoons kosher salt, divided
2 cups uncooked Israeli couscous
2 lemons, halved crosswise
2 small cucumbers, chopped (2 cups)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint*
Directions
*My husband and I don’t care for mint, therefore, I substituted parsley.
Southern Living Magazine, June 2020
By Ivy Odom
Ingredients
1 (4-lb.) whole chicken, cut into 6 pieces (leg quarters, breasts, and wings)
2 medium garlic cloves, minced
2 tablespoons Dijon mustard
1 tablespoon honey
2 teaspoons lemon zest plus 1/2 cup fresh juice (from 3 lemons)
3/4 cup plus 2 Tbsp. olive oil
1 teaspoon black pepper
2 teaspoons kosher salt, divided
2 cups uncooked Israeli couscous
2 lemons, halved crosswise
2 small cucumbers, chopped (2 cups)
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint*
Directions
- Cut chicken wings at joints, separating flats, drumettes, and tips. Discard tips. Set aside 8 remaining chicken pieces. Stir together garlic, mustard, honey, and lemon zest and juice. Whisk in oil until emulsified. Whisk in pepper and 1 teaspoon of the salt.
- Place chicken in a large bowl. Add 3/4 cup garlic-lemon mixture (reserving remaining mixture in a separate bowl); toss to coat. Cover bowl with plastic wrap; chill 1 hour.
- Meanwhile, bring a large pot of water to a boil over high. Add couscous, and return to a boil. Reduce heat to medium. Simmer, stirring occasionally, until couscous is tender, about 10 minutes. Drain; transfer to a large bowl. Cool 10 minutes. Add remaining 3/4 cup garlic-lemon mixture to couscous; toss to coat. Cover; chill until ready to serve or up to 1 day.
- Preheat a gas grill to medium (350°F to 400°F). Using tongs, transfer chicken from marinade to a plate, letting excess drip off (discard marinade). Sprinkle evenly with 1/2 teaspoon of the salt. Using tongs, transfer chicken to unoiled grates, skin sides down. Grill, uncovered, until a thermometer inserted in thickest portion of thighs registers 165°F (13 to 14 minutes per side for legs and breasts and 10 minutes per side for wings). Add lemon halves, cut sides down, to grates while chicken cooks; grill until charred, 2 minutes. Let chicken rest 10 minutes.
- Stir cucumbers, parsley, mint, and remaining 1/2 teaspoon salt into couscous mixture. Divide couscous, chicken, and charred lemons among 4 plates.
*My husband and I don’t care for mint, therefore, I substituted parsley.