Category: Josmo’s Cafe

Spaghetti Squash with Pine Nuts

Spaghetti Squash with Pine Nuts, Sage, and Romano

  • 1 spaghetti squash, halved lengthwise and seeded
  • 1/4 cup toasted pine nuts
  • 1/4 cup grated Pecorino Romano cheese
  • 2 tablespoons chopped fresh sage
  • 2 teaspoons butter, melted
  • salt and pepper to taste
  1. Cook the squash either in the oven or the microwave.
  2. For the oven, preheat oven to 350 degrees. Cut the squash in half lengthwise. Remove seeds. Place the squash, cut side down, in a large baking dish. Bake the squash in the preheated oven for 50 minutes.
  3. Microwave method. Poke the entire squash several times with a paring knife to allow steam/heat to escape. Place the whole squash in the microwave. Cook on high for only 5 minutes turning halfway through. Be careful handling the hot squash. Cut the squash in half lengthwise and remove the seeds. Place the half squash in a Pyrex dish cut side down. Add an inch of water to the pan. Cook on high about 10 minutes, checking a few times for doneness.
  4. Scrape flesh of squash from the rind using a fork and place in a bowl. Add the pine nuts, cheese, sage, butter, salt, and pepper; toss to combine. Serve immediately.

 

Variation of the recipe by Sarah Stephan on allrecipes.com

 

Onion Marmalade

Onion Marmalade

Adapted from an epicurious.com recipe

If you need a savory and slightly hot relish to jazz up pork, chicken, sausages, or mashed potatoes, look no further. Make this a day or two ahead of serving to let the flavors blend. Another added benefit is that the kitchen smells divine while it is simmering on the stove top. Enjoy!

2 large sweet white onions, chopped – Vidalia if you can get them
1 large red onion, chopped
3 T olive oil
2 fresh jalapeno chile peppers, seeded and finely chopped (use rubber gloves to handle)
2 T honey
3-4 T red wine vinegar
¼ cup water

In a large heavy skillet cook onions in olive oil over moderate heat stirring often until softened. Add salt and pepper to taste. Add jalapenos and cook one minute stirring often. Add honey and cook, stirring often. Add vinegar and simmer, continuing to stir until almost all liquid has evaporated. Add water and simmer, stirring until mixture is slightly thickened and onions are very tender, about 10 minutes. Taste and add salt and pepper if needed.  Marmalade can be made two days ahead and chilled. Serve chilled or at room temperature.

Lemon Cream Cheese Danish

Lemon Cream Cheese Danish

Served warm, this melt-in-your mouth flaky and creamy pastry is sensational. It’s so pretty, you’d never know it was so easy to make.

2 cans regular-size refrigerator crescent dinner rolls

2 8oz. packages of cream cheese

1 ¼ cup sugar (divided)

1 tsp vanilla

1 tsp fresh lemon juice

1 egg – divided

Wax paper

9×13 lightly buttered baking dish

  1. Unroll 1 package of the crescent dinner rolls on wax paper. Press seams together. Place dough in greased baking dish.
  2. Beat together cream cheese, 1 cup sugar, egg yolk, vanilla, and lemon juice.
  3. Pour over crescent rolls in pan.
  4. Unroll the second crescent roll package and press seams together. Place on top of cream cheese layer.
  5. Make an egg wash by whisking the egg white to a frothy foam.
  6. Brush the egg wash on top and sprinkle with remaining sugar.
  7. Bake at 350 degrees for 25-30 minutes. Refrigerate leftovers.

Apple Coffee Cake

Apple Coffee Cake

Allrecipes.com recipe by Nancy Gibson

What a sensational autumn cake!  The tart Granny Smith apples combined with brown sugar, cinnamon, sour cream, and yogurt make this a perfect cake. I served it to guests for dessert with vanilla ice cream, then John enjoyed it as a coffee cake (even more moist) the next morning. The recipe was requested by all!

Cake:

1/4 cup butter, softened
3/4 cup brown sugar
1 large egg
1/4 cup sour cream
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups peeled and diced Granny Smith apples
Topping:

1/4 cup brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons softened butter

Directions

  1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with cooking spray and dust with flour.
  2. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
  3. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
  4. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool on wire rack.

 

Snickerdoodles

Snickerdoodles

  • 1 ½ cups flour
  • 1 teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 10 tablespoons butter at room temperature
  • ¾ cup sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 tablespoon ground cinnamon
  • ¼ cup sugar
  1. Heat the oven to 375 degrees. In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt.
  2. In the bowl of an electric mixer, beat together the butter and 3/4 cup sugar until fluffy, about 2 minutes, scraping down the sides as necessary. Beat in the egg until creamy, and then add the vanilla, again scraping down the sides. Add the flour mixture to the butter mixture and beat on low until just combined.
  3. In a small bowl, combine the remaining ¼ cup sugar and the cinnamon. Roll the dough into small balls (about a tablespoon), then roll each one in the cinnamon-sugar mixture. (I needed more cinnamon-sugar)
  4. Put the dough balls on parchment-lined rimmed baking sheets, at least 3 inches apart. Bake the cookies until just set and dry in the center, 10 to 12 minutes. Do not overbake. Let cool on the cookie sheets for 2 minutes before transferring to wire racks to cool completely.

From the NY Times recipe collection

 

One-Pan Moroccan Spiced Chicken

One-Pan Moroccan Spiced Chicken

This dish has everything we like including easy-to-assemble and quick clean up! We served it for a dinner party and everyone wanted the recipe. That’s success!

1½ pounds carrots, peeled if you like
1 large onion, halved and sliced
¾ cup pitted green olives
1 tablespoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground turmeric
Salt and pepper
8 bone-in, skin-on chicken thighs (about 1½ pounds)
2 lemons, halved
¼ cup chopped fresh cilantro, for garnish

Instructions: Heat the oven to 425 degrees and position a rack near the top. Cut the carrots diagonally into 1-inch pieces. Put them in a 9-by-12-inch baking pan and scatter the onion and olives on top.

Combine the cumin, cinnamon and turmeric in a small bowl with a generous sprinkle of salt and pepper; toss to combine. Sprinkle half the spice mixture over the vegetables. Put the chicken on top of the vegetables and rub all over with the remaining spices; turn them skin side up. Tuck the lemons here and there. Pour 3 cups water into the pan.

Transfer the pan to the oven and bake until the chicken skin is browned and crisp and the meat is no longer pink at the bone, 30-40 minutes. Garnish with the cilantro and serve hot directly from the pan with a big spoon to get all the juices.

Makes 4 servings

From “Dinner for Everyone” by Mark Bittman

 

Orange Chocolate Chip Bread

Orange Chocolate Chip Bread with Coconut Topping

Makes about 24 muffins or 5 small loaves

3 cups flour
1 Tablespoon baking powder
1 teaspoon baking soda
¾ tsp salt
1 cup sugar
1 cup orange juice
Zest of one orange – about 2 tsp
2/3 vegetable oil
2 eggs
1 can (11 ounces) mandarin oranges, drained and coarsely chopped (use juice from oranges after chopping)
2/3 cup mini-chocolate chips

Topping
1 cup shredded coconut
1/3 cup sugar
2 T melted butter

  1. Heat oven to 350 (breads) or 375 (muffins). Line muffin pans or small loaf pans. Coat with Pam spray.
  2. In large bowl, combine flour, baking powder, baking soda, and salt. Set aside.
  3. In a larger bowl, beat together sugar, orange juice, zest, oil and eggs. On low, beat in the flour mixture until combined. Beat at medium speed for 1 minute.
  4. Fold in oranges and chocolate chips.
  5. Mix topping ingredients in a separate bowl. Sprinkle over top of batter.
  6. Bake* until toothpick inserted into center comes out clean or with a few crumbs. See note below for baking times and instructions.
  7. Cool slightly on wire rack before removing from pans.

*Bake muffins at 375 for 20 minutes.

*Bake small loaf breads at 350 for 40 minutes. Cover with foil after 20 minutes to prevent burning coconut topping.

 

 

 

 

Pickled Summer Squash

Pickled Summer Squash

Yield: 8 servings.

6 yellow squash, sliced thin (I use my mandoline slicer on setting 2)
3 stalks celery, sliced
1 cup sweet onion, sliced thin using mandoline
1 cup apple cider vinegar
¾ cup sugar
1 teaspoon salt* (see note below)
1 teaspoon black pepper
½ teaspoon turmeric (or substitute 1/8 tsp each of garlic powder, cumin, ground ginger)
¾ cup vegetable oil
1 teaspoon celery seed*  (substitute 1 ½ tsp of celery salt for salt and celery seed)

Place squash, celery, and sliced onion in large bowl. Set aside. In a blender or mixing bowl, mix vinegar and sugar until sugar is dissolved. Add salt, pepper, and turmeric. Slowly add oil and blend well. Add celery seed to dressing. Pour dressing over squash and toss. Refrigerate 3 hours or overnight. Drain well before serving. Keeps about 3 days when drained.

 

Our State magazine June 2016

 

Artichoke Chicken

Artichoke Chicken

I had a can of artichokes ready to expire and chicken breasts in the freezer. What could I make?  I found this recipe on my go-to source  www.allrecipes.com. The seasonings shown were adjusted from the original recipe. Easy and delicious!

15-ounce can artichoke hearts, drained and chopped
¾ cup grated Parmesan cheese
¾ cup mayonnaise
½ tsp garlic powder
½ tsp lemon pepper
4-6 skinless, boneless chicken breast halves

  1. Preheat oven to 375 degrees.
  2. In medium bowl, mix artichoke hearts, mayonnaise and seasonings.
  3. Place chicken in greased or no-stick foil lined baking pan. Cover chicken with artichoke mixture. I had enough mixture for six chicken breasts.
  4. Bake uncovered for 30-40 minutes depending on thickness of the chicken breasts. Bake until chicken is no longer pink in the center and juices run clear.

Great served with rice pilaf and a mixed green salad.  Enjoy!

Strawberry Salsa

Strawberry Salsa

The combination of tart, sweet, and spicy ingredients in this delicious salsa may surprise you, but somehow the flavors blend beautifully and taste great.

2 pints cherry tomatoes – quartered
1 pint strawberries – chopped
8 green onions chopped fine – white part only
½ cup fresh cilantro – minced
2 T balsamic vinegar
½ tsp salt
3 T olive oil
3 T canola oil
1 small jalapeno pepper – finely chopped

Mix together ingredients. Chill for 8 hours to let the flavors blend Serve chilled with toasted baguette slices.