Tag Archives: Sage

Baked Spaghetti Squash with Garlic Sage Cream

10 Oct

Baked Spaghetti Squash with Garlic Sage Cream b

This was a great pairing.  I plan to prepare and serve this garlic sage cream with other roasted vegetables.

Ingredients:

  • 1 medium spaghetti squash
  • 3/4 cup half and half or heavy cream
  • 1 T flour
  • 3 cloves garlic, minced
  • 1/2 tsp dried sage
  • 1/4 cup shredded Parmesan cheese
  • Salt and pepper to taste

Preparation:

Preheat oven to 400 degrees.  Halve spaghetti squash and place cut side down on buttered baking sheet.  Bake for 40 minutes or until tender.  Cool to the point of being able to handle, remove and discard seeds then shred pulp gently with a fork so that strands resemble spaghetti noodles.  Place in a warmed serving bowl.

Mix flour into cold cream until smooth and, while squash is baking, heat with garlic and sage over medium heat until thickened and bubbly.  Pour sauce over squash, salt and pepper to taste, and toss lightly.  Top with Parmesan and serve immediately.

Baked Spaghetti Squash with Garlic Sage Cream

Recipe inspired by food.com, photo by me, MyLittleFoodSpot.com

 

 

Double Mushroom and Marsala Cream Fettucine

31 Jan

mushroom-fettucine[1]

The marsala and sage give this dish its excellent flavor.  Marsala is a sweet dessert wine available in a sweet or dry form.  We chose the cheapest bottle which did not specify sweet or dry but I would assume for cooking you’re more likely to want the dry version.  Derek tried a glass of it with dinner but it was so syrupy sweet that he threw most of it out.

I also made a few changes to the recipe based upon my frugality and my supermarket’s selection.  I purchased only white mushrooms so skipped the whole simmering of porcinis with the chicken stock step.  To correct for this, I sauteed all of the mushrooms together and then removed half of them to be finely chopped and then returned them to the pan to simmer with the marsala.  And as usual I used my trusty frozen container of shredded parmesan in place of the pecorino-romano.

I always run into this issue with heavy cream, but my sauce never gets very thick.  I let it boil twice as long as the recipe suggests and if it was any thicker I think it probably had to do with the fact that most of the liquid had evaporated.  I’m going to have to figure this little problem out.

Despite all of these cheap fixes it was delicious.

Ingredients:

  • 3 cups chicken stock
  • 1 ounce dried porcini mushrooms (a generous handful)
  • Salt and pepper
  • 1 pound fettuccine pasta
  • 1/4 cup extra-virgin olive oil (EVOO)
  • 1 pound cremini mushrooms, thinly sliced
  • 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
  • 1/2 cup marsala wine
  • 1/2 cup heavy cream (eyeball it)
  • 1 cup grated pecorino-romano cheese, plus more to pass around the table

Directions:

  1. In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.
  2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
  3. While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute.
  4. Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.

Recipe and photo from Rachael Ray

Bread Stuffing

27 Nov

Ingredients

  • 1  (16-ounce) loaf French bread, cut into 1-inch cubes
  • 3  tablespoons  reduced-calorie stick margarine
  • 1 1/2  cups  chopped celery
  • 3/4  cup  chopped onion
  • 1/4  cup  water
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  rubbed sage
  • 1/2  teaspoon  dried thyme
  • 1/4  teaspoon  pepper
  • 1  (10 1/2-ounce) can low-salt chicken broth
  • Vegetable cooking spray

Preparation

Place bread cubes in a layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted; place in a bowl. Melt margarine in a saucepan over medium heat. Add celery and onion; saute 10 minutes. Remove from heat; stir in water and next 5 ingredients (water through broth). Add bread cubes, tossing to coat; spoon into a 2-quart casserole coated with cooking spray. Cover; bake at 375° for 30 minutes.