Thai Turkey Spaghetti Squash

I mentioned in the past that I have been experimenting with turning my Pork Noodle Salad recipe into a spaghetti squash dish. Well I have made it several times and I think I have settle on the final recipe. My struggles have been with the dressing and seasoning of the squash strands. I wanted them to have flavor but not be swimming in the dressing. I tried to use less dressing but then the squash was bland. The trick is to make the squash first, dress it with the dressing and set aside while everything else is prepared. That way the flavor has time to absorb into the squash. Then when serving try to drain as much of the dressing out as possible. It is delicious! I have made it with both turkey and pork, both are great. The meat has a spicy lightly sweet sauce. I love the combination of the hoisin and garlic chili paste in the sauce. This dish has all the flavor and texture of the original dish. In this case the spaghetti squash is a great substitute for rice noodles. I love all the fresh Thai garnishes too. You just can't beat the cilantro and onions with the savory, spicy, sweet, and tart flavors.

Thai Turkey Spaghetti Squash

Yield: 4 servings

Ingredients

1 spaghetti squash

1/4 cup rice vinegar

1 Tbsp. sugar

3 Tbsp. lime juice

2 Tbsp. water

1 Tbsp. fish sauce

1/2 cup red onion, sliced

1/2 cup thinly sliced green onions

1/3 cup chopped fresh cilantro

1 Tbsp. hoisin sauce

1 tsp. rice vinegar

1 tsp. fresh ginger, minced

1/2 tsp. garlic, minced

1 tsp. fish sauce

2 tsp. garlic chili paste

1 Tbsp. canola oil

1 lb. lean ground turkey (or pork)

1/4 tsp. salt

1/8 tsp. black pepper

1/4 cup peanuts, chopped

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl prepare the dressing, combine the 1/4 cup vinegar and next 4 ingredients (through fish sauce) pour over squash strands toss well. Top with some of the red onion, green onions and cilantro, toss again and set aside.

Combine hoisin and next 5 ingredients (through garlic chili paste). Heat oil in a skillet, brown turkey seasoning evenly with salt and black pepper. Add hoisin mixture; continue to cook until well combined. Using a slotted spoon, divide squash into four bowls (or return to the squash shells) and top with turkey mixture. Garnish each bowl with more of the red onion, green onions, cilantro, and peanuts.

Linking to:
Carole's Chatter: Food on Friday - Coriander, chervil & chives
Ms. enPlace: See Ya in the Gumbo

Smoky 15 Bean Soup

15 bean soup was another meal from my childhood. We usually just followed the directions on the bean bag. We almost always added ham too. It is such a hearty warm soup. I love how the beans cook at different times. The small tender beans like the lentils break down and thicken the broth. Some how I got 15 bean soup on my mind and I just had to make a pot.

Remember I told you about 2 New Trinity Flavors I discovered in Louisiana Cookin' magazine. Well I was inspired to use the Smoky Trinity to add flavor to my 15 Bean Soup. This was the perfect addition. It adds both a smoky flavor and some spicy heat. I made this pot without added salt, I figured the ham is already high in sodium. It was so delicious. I think the chipotle chile powder is responsible for most of the heat. I really liked it, but if you do not like spicy cut back on the amount or leave it out. I decided to add a drizzle of Balsamic vinegar for a garnish. I LOVED IT! It worked so well with the spicy heat, like hot sauce on a plate of red beans and rice. The perfect finishing touch. I will definetly make 15 bean soup the smoky way from here on out.

Smoky 15 Bean Soup

Makes 14 – 16 servings

Ingredients

20 oz. bag 15 Bean Soup beans

1 recipe of Smoky Trinity (recipe below)

14.5 oz. can no salt added diced tomatoes

12 oz. diced ham

Optional garnish for serving:
a splash of balsamic vinegar

Directions

Place beans in a large pot with 10 cups of water. Bring to a rapid boil. Reduce heat, cover and continue boiling 1-1/2 hours. Stir occasionally.

After boiling, add remaining ingredients. Simmer covered for 30 – 45 minutes. Taste for seasoning and adjust if necessary.

Smoky Trinity

Makes about 2 cups

Ingredients

1 poblano pepper

1 cup finely chopped onion

1/2 cup finely chopped celery

3 cloves garlic, minced

2 tsp. smoked paprika

1 tsp. ground chipotle chile pepper

1 tsp. kosher salt (omit if following a low sodium diet)

1/2 tsp. black pepper

Directions

Pre-heat grill to medium-high heat for 10 minutes. Place poblano on the grill. Grill for five minutes on each side on medium high heat. Remove and cover with plastic wrap. When poblano is cool enough to touch, peel off the skin. Cut in half from stem to tip, remove seeds, stem and veins. Chop into small dice. Transfer to a small bowl, and add onion, celery, garlic, paprika, chipotle, salt (if using) and black pepper. Use in recipes calling for the trinity (onions, bell pepper and celery).

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays
Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday
My Pinterventures: Souper Bowl 2015 Party

Beef and Vegetable Soup from a Soup Bunch

So what exactly is a "Soup Bunch"? That is what I asked when I started looking at this recipe. It calls for a large soup bunch of chopped shallots, cabbage, celery, turnips, carrots, potatoes, and parsley. But how much of each? Mom said they use to sell bundles of veggies at the grocery store ready to chop up for soup hence "Soup Bunch". When I asked what was in the bunch she said, "I really don't remember?" So I started to research the topic on the web. Well no one is in agreement on which vegetables and the amount of each. It appears to be regional and seasonal. I guess that makes sense. But it left me with the question, what to put in our soup.

So I went to Mom's and we made the soup recipe with a huge "Soup Bunch" Mom put together. She had a small bag of carrots, 3 shallots, half a green cabbage, a bag of yellow new potatoes, 2 ribs of celery. 2 turnips and a bunch of parsley. It was delicious! Mom said next time she will use more beef. I said maybe next time we should use a smaller "Soup Bunch". Ha Ha! I mean it made a ton of soup! About sixteen, cup and a half bowls. It was so good, so having leftovers was wonderful. I love that this soup cooks so long. In fact it cooks so long that the onions, cabbage and celery start to breakdown into the broth. It gives the soup a hint of green color. I enjoy the big chunks of vegetables. The corn cob is the prize at the end of the bowl. You will not believe the sweetness the whole corn adds to the soup. Next time I think I will add collards or kale to the soup bunch. Collards were one of the veggies listed in a few of the "Soup Bunches" I read about. I really like the concept of "Soup Bunches". I plan to make many more in the future. Now for a challenge...

Please Share your "Soup Bunch"!

Let's see just how many "Soup Bunch" ideas we can collect. 
What does a "Soup Bunch" mean in your area?

Leave a comment with where you live and what is commonly found 

in a soup bunch there. I look forward to your answers.

Beef and Vegetable Soup

Adapted from: Pots, Pans, and Pioneers III

Makes 16 (1-1/2 cup) bowls

Ingredients

2-3 lb. chuck roast, cut up into 1" pieces
1 (14.5 oz.) can no salt added diced tomatoes (undrained)

2 medium yellow onions, chopped

1 large soup bunch

   - 3 shallots, chopped 
   - 1/2 green cabbage, cut into 1" pieces
   - 2 ribs celery, cut into 1" pieces 
   - 2 turnips, peeled and cut into 1" pieces 
   - 1 small bag carrots, peeled and cut into 1" pieces 
   - 1 bag Yukon gold new potatoes, halved
   - 1 bunch parsley, chopped

2 ears of sweet corn, shucked and cut into 1" coins

1 (14.5 oz.) can no salt added corn (undrained)

1 (14.5 oz.) can green peas
2 bay leaves
Mrs. Dash Extra Spicy, black pepper to taste

Kosher salt to taste (optional)

Directions

Boil meat in water with black pepper. Simmer 1 hour. Add tomatoes, onions, shallots, cabbage, celery and turnips. Simmer 1 hour. Add carrots, potatoes, corn on the cob, corn, peas and parsley. Add bay leaves and seasonings. Taste for seasoning add more salt (if using) and pepper. Simmer until vegetables are tender about 1 more hour.

Linking to:
Ms. enPlace: See Ya in the Gumbo
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Tumbleweed Contessa: What'd You Do This Weekend?
Stone Cottage Adventures: Tuesdays with a Twist
Anyonita Nibbles: #tastytuesdays

Yesterfood: Treasure Box Tuesday
Turnips 2 Tangerines: Wonderful Wednesday Blog Hop
Dizzy Busy & Hungry: Wine'd Down Wednesday

Design Can Be Scary

Happy Halloween!

Have you seen the Ashley Furniture commercial yet? Oh my gosh! This made me laugh and smile for hours later. This little girl is getting a scary design lesson. 

I agree this dining room is not attractive at all. But as a designer I get scared by both things that don't match and things that do match. Good design includes repetition of pattern, form, or color and focal points or the unexpected object.

Sometimes matching things or as I say "Matchy Matchy Foo Foo" is just too much. It can be dull or just plain scary. Sometimes it can hide an architectural flaw or make a space appear larger than it really is. A single color can be soothing not boring.

Is this too much? or Is it covering a irregularity in the right wall?

One color is soothing and fresh. But notice 

the texture and pattern created by the variety of tile size.

You need variety in design to create character and individuality. But if everything is different is it distracting or exciting?

 This would be a boring room if all the chairs were the same. 

There differences make this room exciting.

These fabrics do not match. But there is repetition

of color and the scale of the patterns are similar.

I love the merging and alternating of two different chair styles.

Lesson is don't go out and feel you have to get the whole matching suit or collection of a certain line of furniture for good design. You can collect things of interest over time. Don't feel the drapery must match the furniture. It does not have to be the same fabric.

Don't be scared to be an individual. Scary is thinking you have to follow the crowd or that you must do it the way everyone does it. Frightening is conforming to a trend because everyone is doing it. Do use wallpaper if you like it. Don't be discouraged from the purchase because your neighbor said wallpaper is out.

Go out and scare someone with your own personal style and design.

Asian Spaghetti Squash

I sort of feel the same about spaghetti squash as I do lettuce wraps. I always feel like I am doing something great for myself when I prepare it; so healthy and low carb. This recipe was inspired by a Taste of Home recipe for Asian Spaghetti. It was so good, but I was making it too often. So adapting it to a veggie side dish with all the same great flavor seemed necessary for me. I have to admit at first bite I thought no I like the original. But once it cooled a little I really really liked it. This dish is more about Asian flavors and the spaghetti squash. I really enjoyed the squash, it wasn't all about the sauce on top. This is great as a light meal or as a side. It would be wonderful with grilled fish, chicken or pork. I plan to add shrimp next time, I think it would be brilliant. I did experiment with the leftovers and let me tell you it is great cold or re-heated. I LOVE it with an over easy egg and Sriracha on top! It is the recipe that keeps on giving. You could make it on the weekend and have at least three different lunch options during the week. Definitely a keeper.

Asian Spaghetti Squash

4 to 6 Servings

Ingredients

1 spaghetti squash

8 oz. fresh mushrooms, sliced

1-1/2 cup fresh sugar snap peas

1 cup shredded carrots

1 Tbsp. canola oil

1/4 cup reduced-sodium soy sauce

a heaping 1 tsp. garlic chili sauce

1 teaspoon sugar

1/2 tsp. Sesame oil

4 green onions, sliced and divided

2 tsp. sesame seeds, toasted

Optional garnishes:

Sriracha sauce, to taste

More sesame seeds

Directions

To prepare spaghetti squash: Cut squash in half. Scoop out seeds and discard. Place cut side down in a microwave safe dish, add 1/4 cup of water and cover with plastic wrap. Microwave for 8 minutes. Let cool 5 minutes (You may have to do each half separately, I do). When squash is cool enough to handle, pull the squash into spaghetti like threads.

In a small bowl, combine the soy sauce, garlic chili sauce, sugar and sesame oil.

Heat oil in a wok or large skillet over high heat. Add mushrooms, snow peas and carrots stir for a few minutes until veggies are tender crisp. Pour soy sauce mixture over vegetable mixture and toss to coat. Remove from heat; add spaghetti squash and half of the green onions toss to combine. To serve remove to a platter and sprinkle with remaining green onions and sesame seeds.

Got Leftovers?

Also delicious as a cold salad with or without a splash of rice wine vinegar.

AMAZING! reheated with a over easy egg and Sriracha on top.

The running yolk adds a great richness to the squash strands.

Last but not least reheat in low sodium chicken broth with a shake each 

of white pepper, onion powder, garlic powder and kosher salt. 

It is warm and "Ramen" like. The mushroom flavor
is so obvious in the broth. So good!

***UPDATE 10.31.2014***
Tried re-heating in broth as above and topping with the egg and Sriracha. Ooooo! Really really good! Umm umm ummm!!!

Linking to:

Miz Helen's Country Cottage: Full Plate Thursday
Love Bakes Good Cakes: Freedom Fridays with All My Bloggy Friends
The Diary of a Real Housewife: Friday Favorites
Ms. enPlace: See Ya in the Gumbo
Tumbleweed Contessa: What'd You Do This weekend?
Creative K Kids: Tasty Tuesdays
Back to Basics: Tuesdays with a Twist
Yesterfood: Treasure Box Tuesday

Chicken Carbonara Tortellini Soup

Calling this soup a carbonara soup may cause an up roar. I know there are no eggs or bacon in the list of ingredients. But it sure taste like carbonara. It is rich, cheesy and the ham gives the broth a savory smoky flavor like bacon. I decided to go with a name that suited the flavors not a list of ingredients that would make for a long rambling name. This is another speedy souper supper inspired by Sunny and Rachael's 10 Instant Supper Soups. It is also inspired by a Easy Chicken Manicotti recipe I made once. The flavors were so good but it was a time consuming dish. This easy soup has all the same great flavor and can be ready in less than 20 minutes. And as a bonus it is even better the next day. All the tortellini soups I have made just get better the next day. So make enough to have leftovers. Double the recipe if you have to. I promise you will not be disappointed.

Chicken Carbonara Tortellini Soup

Servings:  6

Ingredients

6 cups fat-free, reduced-sodium chicken broth

9 oz. package cheese tortellini

1/2 cup diced cooked chicken

1/2 cup diced ham

10 - 12 oz. frozen peas

1/2 cup half and half

Black pepper (3 to 4 grinds)

Ground nutmeg (just a sprinkle)

Parmesan, shredded to garnish

Directions

Place broth in a stock pot, bring to a boil. Add tortellini, simmer 9 minutes or according to package directions. Add chicken, ham, peas and seasoning, continue to cook until peas are defrosted and chicken is warm through. Add half and half and taste for seasoning, adjust to taste. Do not let the soup simmer after adding the half and half. Keep warm on low heat. Serve garnished with Parmesan.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Back to the Basics: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Friday with All My Bloggy Friends

Southwest Chicken and Vegetable Soup

This soup is a modification to the Chicken Tortilla Soup I have already posted. Years ago I was looking for a way to reduce carbs and fat in the recipe. So I altered my original recipe to resemble a restaurant soup I had somewhere. The exact restaurant escapes me now. Oh well... It did inspire one great soup. This taste of the southwest is spicy and loaded with veggies. The zucchini and squash breaks down a little in the soup and makes a slightly thick broth. So good! The brown rice makes this soup a meal and also adds a great chewy texture. This pot of soup is made with all low/no sodium ingredients. I roasted my own chilies and added them to the can tomatoes to simulate rotel tomatoes. But if you are looking for a short-cut? Well I have great news. I have made it many times with one can rotel original tomatoes with green chilies and one can diced tomatoes. You can do the same just omit the roasted chilies and substitute a can of rotel for one of the cans diced tomatoes. More good news I have found no salt added rotel at Wal-mart this week. So you can have both convenience and low sodium. If you want to get this soup on the table fast use leftover chicken or chicken from a store bought rotisserie chicken. I have made all these substitutions and it always turns out delicious. I hope you will think so too.

Southwest Chicken and Vegetable Soup 

Servings:  12

Ingredients

1 or 2 Hatch or Anaheim (California) green chilies

1 lb uncooked boneless, skinless chicken breast 
Olive oil spray

1 med. red onion, quartered and sliced

1 lg. or 2 sm. zucchini, halved and sliced 

1 lg. or 2 sm. summer squash, halved and sliced 

2 (14.5 oz.) cans no salted added diced tomatoes, with liquid  

6 cups fat-free, unsalted chicken broth 

1/4 tsp ground cumin 

3/4 tsp Seasoned Pepper 

1 tsp Mrs. Dash Garlic Seasoning 

Kosher salt to taste (omit for a low sodium diet)

1/2 cup instant brown rice 

1/2 cup cilantro, chopped 

Directions

Pre-heat grill to medium-high heat for 10 minutes.

To grill the chilies: Place chilies on the grill. Grill for five minutes on each side on medium high heat. Remove chilies and cover with plastic wrap. When chilies are cool enough to touch, peel off the skin of the chilies. Cut chilies in half from stem to tip, remove seeds, stem and veins. Chop into small dice.

Place chicken in a 3-1/2 quart pot, cover with water and bring to a simmer over medium high heat. At the first sign of bubbles lower to temperature to low. Poach chicken for 30 minutes. Discard cooking liquid and shred chicken. Set chicken aside. Rinse pot and return to heat. (You may use leftover chicken or pull chicken from a store bought rotisserie chicken.)

Sauté onion in olive oil spray until they start to get transparent. Add the squash and zucchini. Sauté until they begin to soften. Add tomatoes, chilies, broth and seasoning. Bring to a boil and reduce to simmer. Add chicken, rice and cilantro. Simmer until rice is cooked. 

Serve garnished with more cilantro, sour cream or sliced avocado.

Linking to:
Love Bakes Good Cakes: The Ultimate Soup Recipe List Linky
Ms. enPlace: See Ya in the Gumbo
The Tumbleweed Contessa: What'd You Do This Weekend?
Back to the Basics: Tuesdays with a Twist
Miz Helen's Country Cottage: Full Plate Thursday
My Turn for Us: Freedom Friday with All My Bloggy Friends
My Pinterventures: Souper Bowl 2015 Party