miso garlic spaghetti squash

I know spaghetti squash is hard to beat. Unless you add some sort of buttery goodness to it, then it's undeniably good. It's even addicting, and absolutely impossible to refuse. But it can start to sound like a broken record if you're not careful. So toss some cabbage into the mix. That requires something else entirely. Like some spicy green onions, and some sort of Asian inspired sauce. Something with miso. And make it pronto. Jeff and I were on the way out the door for a busy afternoon of weekend errands, and needed something energizing, and ready stat. I wanted to get out the door for some fun, before all the shops close. I was so glad that we were lucky enough to have found a large spaghetti squash, the luscious middle all cooked, and ready to go. Yes, leftovers. And this spaghetti squash needed a new life, to be reborn if you will. No butter or tomato sauce today. Yes, I was in a hurry, and for some reason decided I needed to be creative, but just a little indulgence. Miso always gives me a chance to believe in the ultimate contradictions; salty and sweet. Only because I almost always make it into some kind of paste or sauce. Using a dollop of honey, miso transforms from a salty paste, to an irresistible addiction. It's like a little salt, with an enormous flavour punch. To prepare the spaghetti squash, pierce it a few times, and place in a pan in a 350 degree oven. Roast until easily punctured with a fork. Alternatively, a spaghetti squash can also be cooked in the microwave (be certain to pierce the flesh with a knife). Let the squash cool slightly, and then slice it open. Using a fork, remove the seeds and the accompanying matter. Remove the rest of the spaghetti into a large bowl, or straight into bowls for serving. miso garlic spaghetti squash (serves 1) 1 cup cooked spaghetti squash 1/2 cup chopped cabbage 1 tbsp sliced green onion miso glaze: 2 tsp honey 2 tsp miso juice of 1/2 a lime 1 clove of garlic, crushed 1. Combine the ingredients for the miso glaze into a small bowl, whisking thoroughly. Add to a saute pan on medium heat, and allow to warm until almost bubbling. 2. Add the spaghetti squash to the pan, and thoroughly coat with the miso glaze. 3. When the squash is heated through, add the cabbage for a quick dip. 4. Garnish with green onion, and enjoy!
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garlic pumpkin soup

I know what you're saying. Where's the picture? Well, I shouldn't say much more - or I'll take all the fun out of it; well that's if you like surprises. Today, I am a very fortunate guest blogger over at the Haphazard Gourmet Girls site - and you can read all the controversies unfurling over there today. There aren't any controversies with the soup exactly, but they have another thing or too up their sleeve, which I'll leave as a surprise because I know how much you like surprises. The site is food-oriented, but everything else seems to come up too. Check out Sarah Palin's...ummmm....cupcakes. They call them, "Sarah, "You Can't Blink" Palin Cupcakes", and I can't help but fall head over heels for their over the top sarcasm, which is duly noted, and perfectly timed. Hugs and kisses, until I finally make a real post for the month of October.
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asparagus with arugula pesto and parmigiano

Well I don't know, and I could be wrong, but asparagus is just so swell and good. It's for all those meals you think will require a green salad, and then you realize that there is no lettuce in the fridge, and you just can bear to head to the store even once more. Thin little spears of asparagus are my favourite, but they don't have to be imported from France as less than pencil thin (although those are good too). But there should be a sweetness, and tenderness found in smaller spears, which just accompanies most other dishes, or can be cooked into other creations just as well. Sometimes, I like asparagus to be a little bit more special. A little more of a main feature of a meal, with their own character and deliciousness out of the ordinary. Pesto and parmigiano just flavourful enough to yummify an already elegant vegetable. Asparagus with Arugula Pesto & Parmigiano For the pesto: 8 oz arugula (1 bag), washed and dried 2 cloves of garlic pinch fleur de sel 1/2 cup extra virgin olive oil 1/4 cup parmigiano-reggiano For the asparagus: 1 bunch aspargus 2 tbsp arugula pesto 1-2 tbsp parmigiano reggiano 1. Using a mortar and pestle (or food processor), combine the ingredients for the pesto until a thick, and even paste (pesto) has formed. 2. Lightly steam the asparagus (3-5 minutes or to taste). 3. In a sauté pan, thoroughly warm the pesto. Add the asparagus, and combine. 4. Place the asparagus on warm plates, and grate the parmigiano-reggiano over the top. For extra zing, also add some lemon zest. Bon Appétit!
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