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Spaghetti Squash with Ground Turkey Tomato Sauce

10/1/2015

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The veggie box strikes again with a spaghetti squash! This is another vegetable that I've never had, so I figured for the first time I'd go with a classic use- spaghetti squash with tomato/meat sauce.
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Ingredients:
  • 1 spaghetti squash
  • 1 lb ground beef
  • Half a green pepper, diced
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 1 portobello mushroom, halved and sliced
  • 1 (28 oz) can diced tomatoes, drained
  • Salt and pepper
  • ¼ tsp. dried thyme
  • ½ tsp. dried oregano
  • ¼ tsp. cayenne
  • Parmesan cheese
Preheat the oven to 400 degrees. Stab the spaghetti squash with a knife a bunch of times to allow the steam to release. Place on a baking sheet and cooking for 30-40 minutes, or until a knife can pierce through the skin easily.
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Slice in half and allow to cool. Remove seeds. Using a fork, run it inside the squash to create the spaghetti "noodles."
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For the filling/sauce, heat a large frying pan over medium-high heat. Add the beef and cook for a couple of minutes. Add onions, garlic, and mushrooms. Cook until meat is browned.
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Mix in tomatoes, green pepper, salt, and pepper. Sprinkle with thyme, oregano, and cayenne. Reduce heat and simmer for 10 minutes.
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I stopped here and put my "noodles" in a bowl and put the sauce on top with some cheese. If you want, you can instead reduce oven to 350F. Add the sauce on top of your prepared squash halves. Sprinkle with Parmesan cheese if desired. Bake for 10 minutes, or until heated through and cheese is melted. I think that is a poor plan, because 1, the squash husk was really flimsy and thin after I got alllll the noodles out. 2) The squash and sauce made enough for 6 servings, and this implies only 2 servings (since there are only two halves to serve it in).
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RP Servings: 6, but it would depend on the size of your squash.
Stars: I say 4, husband says 3. For me- the noodles almost didn't even have a taste, so when you compare 42 calories for a cup of spaghetti squash noodles vs. 400 calories for a cup or actual noodles? We're counting calories right now, so there's really no contest. Eric thought that it was good, but that it seemed a little too bland. He said that for example, you could technically eat noodles with just butter or oil and salt/pepper/parmesan, but that you'd definitely need a lot of sauce to make spaghetti sauce good. Which, to be fair, is true. But the good news was that we had a lot of sauce, so it was still tasty.

Speaking of sauce, that was also pretty good, but I think that a can of tomato sauce or blended diced tomatoes would have added a nice (and needed) liquid to it.
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Green pepper casserole

9/25/2015

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We've gotten a lot of green peppers in our veggie box, and according to Pinterest, the only thing that you can make from green peppers is stuffed green peppers. After quite a few stuffed green peppers I wanted something different, so I present to you..... stuffed green pepper casserole! Don't worry, it's different because it's a casserole this time.
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Ingredients:
2 cups cooked rice
1 lb ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup frozen diced onion
29 oz can diced tomatoes, drained
3 (14 oz) cans tomato sauce
2 (14 oz) cans corn, drained
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups shredded cheddar cheese

If necessary, cook your rice! Then preheat oven to 350 degrees. Brown the ground beef, drain, and set aside.
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Simultaneously, heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally.
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Add tomatoes, sauce, corn, garlic powder, salt, and pepper to the onions and peppers. Bring to a boil, then reduce heat and simmer 5 minutes. 
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Stir in rice and ground beef. At this point, wish that you had taken the phrase "use a large stock pot" seriously.
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Pour into a 9x13 baking dish. Top with shredded cheese. 
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Bake at 350 for 12-15 minutes or until cheese is melted.
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RP Servings: 6-8
Stars: We gave it 4 stars and I really liked it a lot, but I think my husband liked traditional stuffed peppers more. Which makes sense- he likes green peppers and I don't really. This was more "casserole" than "green peppers," but it was a nice change!
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Sloppy Joes

4/28/2015

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Someone recently said the words "sloppy joes" around my husband, which made him say "mmm... sloppy joes. You should make sloppy joes soon." As a devoted wife who is always in need of pinterest recipes, I obliged. Then actually made him cook them because work ran late. Ah, well.
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We went with this recipe.

Ingredients:

  • 2 cloves garlic, minced
  • 1 pound ground beef (or turkey)
  • 8 ounces tomato sauce
  • 1/2 cup ketchup
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Freshly ground black pepper, to taste
  • Hamburger buns

Set a large pot over medium-low heat. Add a few drops of extra-virgin olive oil, and saute the garlic for a minute or two until just fragrant and very light golden brown. Add ground beef, increase heat to medium/medium high, and cook until no longer pink, breaking apart and stirring as meat cooks.
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While meat is browning, make sauce. In a medium bowl, stir together tomato sauce, ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, onion powder, and freshly ground black pepper, to taste, until well combined. Pour over browned meat, stir, and simmer for a few minutes until warm.
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Aaaand we forgot to take a picture of the sandwiches. Oh well. It looked like what's in the pot, but with hamburger buns. Bam. Imagination sparked.

RP Servings: 4
Stars: 4. It was good and pretty easy. I've tried homemade sloppy joes once in the past, and while they're (obviously) supposed to be sloppy, when I tried before it was just soupy. This held together like it was supposed to, but definitely still fit the sloppy description.

My husband did say the words, "it's missing that 'just came out of a can,' taste, but I guess that's ok." Take from that what you will.

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Swedish Meatballs

4/24/2015

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CONFESSION. This is my mother-in-law's blog, and this is her Swedish Meatball recipe.
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There is something very special about your mother-in-law making a food blog where she posts a bunch of the recipes she made while your husband grew up. It means that any time I want, I can say to my husband, "Hey! I'm making your mom's ______ for dinner!" and see his eyes light up. Mothers with sons- this is an amazing gift to your daughters-in-law. Our versions probably won't quite match up to yours, but we're really thankful that we get to make your sons so happy because of your food.

Ingredients:
4 slices of soft bread, crusts removed, torn into small bits
1/4 c. finely chopped onion
1 1/2 tsp salt
1/4 tsp pepper
1/4 tsp nutmeg (actually use a smidgen less)
3/4 c. milk
1 egg, beaten
2 lbs ground turkey (or ground beef & ground pork)
2 T. butter
2 T. olive oil
3 T. flour
1 can (10.5 ounces) beef broth
1 c. half and half or light cream
1/4 tsp allspice
1/4 tsp nutmeg (actually use a smidgen less)
1 tsp salt
1/4 tsp pepper

Combine bread crumbs, onion, salt, pepper, nutmeg, egg and milk in a large mixing bowl.  Let soak for a few minutes. Add the ground turkey and mix well with hands.
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Heat butter and olive oil over medium high in a skillet.  Use small cookie dough scoop to scoop meat mixture and drop into hot skillet.. Brown meatballs; remove with slotted spoon to a 2  1/2 qt. baking dish.  Repeat with remaining meat mixture.
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Add enough olive oil to make about 2 T in the skillet after all the meatballs are cooked, and stir in 3 T flour to make a roux.  Slowly whisk in beef broth and cream; add seasonings.  Stir over medium high heat until thickened.
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Pour gravy over the meatballs in the baking dish, and bake at 350 degrees for 30 minutes. Spoon over egg noodles.
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RP Servings: 5-6
Stars: 5, for sure! We did have a slight over-nutmeg situation, but the beauty of knowing the blog writer is that when you run into these types of pickles, you call and say "Hey! Sooo... why did this happen here?" Turns out, she always estimates, and guessed the measurements when she wrote the blog post! She said that there was probably actually a little bit more other spices-to-nutmeg ratio when she makes it. Regardless, it was still great, and with only the two of us, leftovers were gone by the next night!
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    Jennings & Ryan are mother/daughter, and love to cook. And look at Pinterest. So we thought...Why not? At least one Pinterest recipe, with photos and a review, every day for a year. What could go wrong?

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