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Spaghetti Squash Ragout

spaghetti Squash Ragout
spaghetti Squash Ragout

 

 

 

 

 

 

Spaghetti Squash Ragout

Spaghetti squash is one of my favorite vegetables.  Cut in half scoop out the seeds plop a bit of butter in the well and bake at 375° for 30 to 40 minutes.  Then scoop out the strings, add butter, a little pepper and some Parmesan and what a great side dish.

So when I needed a dinner and had not taken out anything prior I sought out the small spaghetti squash we purchased this week.  But I thought why not make it the main attraction?  So here starts my spaghetti squash ragout.  This recipe was for the two of us so if your cooking for more people just up the ante on everything.

Ingredients for Spaghetti Squash Ragout

  1. 1 medium to large spaghetti squash
  2. 1 large shallot thinly sliced
  3. 1 green bell pepper thinly sliced
  4. 1 can Hunt’s diced tomatoes with basil, oregano & garlic
  5. 1 clove garlic diced
  6. ½ cup olives with pimento diced
  7. salt & pepper to taste
  8. ½ cup grated Parmesan
  9. 1 tbs butter
  10. 1tbs olive oil

Directions for Spaghetti Squash Ragout

Cut the squash in half and scoop out the seeds.  Place into a bake pan and bake at 375° for 30 – 40 minutes until a fork inserted into the squash goes in easily.

Meanwhile take the green pepper, shallot, garlic begin to sauté in the butter and olive oil.  Once the peppers begin to soften add the tomato and olives and let it cook on medium low heat.

When the squash is cooked remove from the oven and let cool slightly.  When cool enough to handle, scoop out and add to the tomato mixture.  Stir to combine, add the Parmesan, adjust the seasoning, bring heat up to warm all through and serve.

 

Here are a few items to help make this recipe:
Kitchen Supply 8 Inch Square Glass Baking Dish
All-Clad 5112 Stainless 12-Inch Fry Pan

 

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Spaghetti Squash Ragout
Serves 2
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Ingredients
  1. 1 medium to large spaghetti squash
  2. 1 large shallot thinly sliced
  3. 1 green bell pepper thinly sliced
  4. 1 can Hunt's diced tomatoes with basil, oregano & garlic
  5. 1 clove garlic diced
  6. ½ cup olives with pimentos diced
  7. salt & pepper to taste
  8. ½ cup grated Parmesan
  9. 1 tbs butter
  10. 1tbs olive oil
Instructions
  1. Cut the squash in half and scoop out the seeds. Place into a bake pan and bake for 30 - 40 minutes until a fork inserted into the squash goes in easily.
  2. Meanwhile take the green pepper, shallot, garlic begin to saute in the butter and olive oil. Once the peppers begin to soften add the tomato and olives and let it cook on medium low heat.
  3. When the squash is cooked remove from the oven and let cool slightly. When cool enough to handle, scoop out and add to the tomato mixture. Stir to combine, add the Parmesan, adjust the seasoning, bring heat up to warm all through and serve.
Notes
  1. recipe above serves two if cooking for more increase the amount of all the ingredients.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

 

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Peach Cobbler

peach cobbler
peach cobbler

 

 

 

 

 

 

Peach Cobbler

An abundance of peaches that were slightly too ripe, so the mechanics of this recipe were a bit tricky.  Best made with slightly firmer peaches.  It’s still manageable with the very ripe, you just have to be a little more careful with your cutting.

First step is to peel the peaches by making a small not too deep cross wise slit in the bottom of the peach and dipping into lightly boiling water for about a minute.  Remove from the hot water and place into a ice bath to cool.  Once this procedure is complete the peel should come off quite easily.  Once peeled cut into small bite size pieces.

Ingredients for Peach Cobbler

  1. 5-6 not too ripe peaches peeled and cut into small pieces
  2. ½ cup granulated sugar
  3. 1 tsp cornstarch
  4. Juice of 1 lemon
  5. ¼ cup brown sugar (optional)

Ingredients for topping

  1. 1 cup all purpose flour
  2. ½ cup granulated sugar
  3. 1 tsp baking powder
  4. pinch of salt
  5. 6 tbs cold butter cut into small cube
  6. ¼ – ½ cup very hot water

Directions for making Peach Cobbler

Preheat oven to 425°

In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well.  If peaches appear not to be too sweet add the brown sugar.  Bake for approximately 10 minutes until peaches are soft.

In a separate bowl add the flour sugar ,baking powder and salt and stir to combine.  Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal.  Then stir in enough water to form a slightly moist dough.

Remove the peaches from the oven and divide into 4 individual ramekins.  Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.

Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.

 

place on wire rack to cool slightly
place on wire rack to cool slightly

 

 

 

 

 

 

 

Here are a few items to help make this recipe:
Bia Cordon Bleu Individual White Porcelain 8-Ounce Oval Au Gratin, Set of 4
Kitchen Supply 8 Inch Square Glass Baking Dish

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Peach Cobbler
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Ingredients
  1. 5-6 not too ripe peaches peeled and cut into small pieces
  2. ½ cup granulated sugar
  3. 1 tsp cornstarch
  4. Juice of 1 lemon
  5. ¼ cup brown sugar (optional)
  6. Ingredients for topping
  7. 1 cup all purpose flour
  8. ½ cup granulated sugar
  9. 1 tsp baking powder
  10. pinch of salt
  11. 6 tbs cold butter cut into small cube
  12. ¼ - ½ cup very hot water
Instructions
  1. Preheat oven to 425°
  2. In a glass or ceramic baking pan place the peaches the sugar, lemon juice and cornstarch and mix well. If peaches appear not to be too sweet add the brown sugar. Bake for approximately 10 minutes until peaches are soft.
  3. In a separate bowl add the flour sugar ,baking powder and salt and stir to combine. Add the butter and using a pastry cutter cut the butter into the flour until the mixture resembles a course meal. Then stir in enough water to form a slightly moist dough.
  4. Remove the peaches from the oven and divide into 4 individual ramekins. Drop spoonfuls of the topping over the peaches and place the ramekins on a baking sheet and bake for about 25 minutes until the peaches are bubbly and the topping is lightly browned.
Notes
  1. Be sure to bake on a sheet pan as they will probably spill over.
  2. Allow to cool slightly and serve warm, a nice dollop of vanilla ice cream would be a great accompaniment.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/

 

 

 

Posted on

Onion Tart

 

onion tart
onion tart

 

 

 

 

 

 

Onion Tart

Great deal at the green grocer on onions so I bought a bunch and needed a great recipe to use some of them up.  This one is a winner.   These onions were extremely watery so it took quite a bit of time to sweat them so I changed up the recipe a little and it came out just fine.

 Ingredients for Onion Tart

  1. 1½-2 pounds Spanish Onions thinly sliced
  2. ¼ pound bacon diced
  3. 2 cloves garlic finely chopped
  4. 2tbs butter + 1 tbs olive oil
  5. 2 eggs
  6. ½ cup half & half or heavy cream
  7. salt & pepper
  8. ¼ tsp nutmeg
  9. ¼ flaky pie dough recipe*see note below

Directions for Onion Tart

Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides.  If using the tart pan the cooking time will be slightly less.  Place the dough in the pan and crimp edges.

In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.

In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt.  Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown.  When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color.  Remove from the heat and stir in the garlic.  Set aside to cool slightly.

Preheat oven to 350°

In a large bowl place the cream and the eggs and salt & pepper and nutmeg and mix thoroughly.  Add the onion mixture and combine.  Pour into the prepared pie shell and bake for 30 – 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.

Serve hot, with sour cream or creme fraîche on the side.

*You can acces the flaky Pie dough recipe by using the “search my site” bow on the front page or by this link http://www.rantsravesandrecipes.com/flaky-pie-crust/

Here are a few items to help make this recipe:
Chicago Metallic Non-Stick 10-Inch Quiche Pan
All-Clad 5112 Stainless 12-Inch Fry Pan
Duralex Lys Stackable 10-Piece Bowl Set

 

 

 

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .

 

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 

copyright © rantsravesandrecipes 2013 all rights reserved

 

Onion Tart
A tasty savory pie, great for a light meal or a appetizer
Write a review
Save Recipe
Print
Ingredients
  1. 1½-2 pounds Spanish Onions thinly sliced
  2. ¼ pound bacon diced
  3. 2 cloves garlic finely chopped
  4. 2tbs butter + 1 tbs olive oil
  5. ¼ tsp nutmeg
  6. 2 eggs
  7. ½ cup half & half or heavy cream
  8. salt & pepper
  9. ¼ flaky pie dough recipe
Instructions
  1. Take ¼ of the flaky pie dough recipe and roll it out to fit a 9 inch pie plate or a 10 inch tart pan with removable sides. If using the tart pan the cooking time will be slightly less. Place the dough in the pan and crimp edges.
  2. In a small pan on medium heat cook the bacon until bacon is crisp and most of the fat is rendered.
  3. In a pan big enough to accommodate all the onions place the 2 tbs of butter and the 1 table of olive oil, melt. Add the onions and cook on medium to medium high heat until all the moisture is evaporated and the onions begin to brown. When the onions begin to brown add the bacon and bacon fat and mix well and continue to cook until the onions are a golden color. Remove from the heat and stir in the garlic. Set aside to cool slightly.
  4. Preheat oven to 350°
  5. In a large bowl place the cream and the eggs and salt & pepper and mix thoroughly. Add the onion mixture and combine. Pour into the prepared pie shell and bake for 30 - 45 minutes until eggs are set and the mixture is firm and the edges of the tart shell are nicely browned.
  6. Serve hot with sour cream or creme fraîche on the side.
Rants Raves and Recipes https://www.rantsravesandrecipes.com/