Sprinkled with Flour: Roasted Parmesan Asparagus. Spaghetti Squash with Swiss Chard, Dried Cranberries & Dijon Vinaigrette Recipe. Every year spaghetti squash challenges me to do something other than ladling tomato sauce over top.
This time, it’s Swiss chard, dried cranberries and Dijon vinaigrette that turn this versatile squash into a memorable side dish. As I mentioned in the post about Monthly Mingle, this month’s theme is Squashes. Don’t forget to submit your posts! Aside from cooking up our favorite fall dishes, we are soaking in the rainbow of crimson, yellow and pumpkin orange colors on the mountainside. We piled into the car and drove up Little Cottonwood Canyon, towards Snowbird and Alta ski resorts. Each time we go into the mountains, I wonder why we don’t go more often. Coming back home in the cool, crisp weather seemed like a good excuse for a bowl of Smoky Turkey Chili and a side of this easy spaghetti squash recipe.
The recipe: Using a large, sharp knife, pierce a spaghetti squash in several places. Before handling, let the squash stand for 10 minutes. Other spaghetti squash recipes: Ingredients. Grilled Avocado with Strawberry-Mango Salsa Recipe at Epicurious. Yield Makes 4 servings Editor's note: This recipe was included with two others from our roundup of great cookbooks for Dad.
There are more than 80 varieties of the avocado fruit, with the Hass variety responsible for 85 percent of production. The Hass avocado was discovered by a California postman named Rudolf Hass. Avocados are rich in unsaturated fats, contain no cholesterol, and are packed with dietary fiber and vitamins such as folic acid, A, B6, C, thiamin, and riboflavin.
And for good measure, this salsa adds honey, mango, strawberries, and citrus juices to complete the healthy affair. Preparation. Simple Okra Curry. As I have mentioned many times, okra (lady's finger) is one other family favorite, and whenever I buy it, most of the times it is this simple curry that I make with it.
This is a very basic curry that goes well as a side dish to both rotis and rice with some dal..Need To HaveOkra - 2 cups, 1/2" piecesSambar Powder - 3 teaspoonsTurmeric Powder - 1/4 teaspoonUrad Or Black Gram Dal - 1 teaspoonMustard Seeds - 1/2 teaspoonAsafoetida - 1/4 teaspoonCurry Leaves - 10Salt - to tasteMethod Heat some oil, add the urad dal and the mustard seeds, once it starts spluttering add the asafoetida followed by the cut okra.
Mix, cover and cook the okra in low heat for about 5 to 7 minutes, mixing 3 or 4 times in between. Then remove the lid, add the salt, turmeric and sambar powders, mix and keep sauteing it for about 7 to 10 minutes till it looks nicely fried. Finally add the curry leaves, mix for a minute and serve it warm with rice and dal. Avocado Fries. Oh dear.
I never should have done this. This may be one of my biggest mistakes all year. Can’t take it back now. So we’re totally enjoying our grilled avocados, but my husband innocently asks “What else can you do with avocados?” And so my daughter tweets this recipe, and I'm laying all the blame on them. Sigh…. At a buck fifty a pop (at least around here), avocados can easily run up quite a tab on the grocery bill. So, consider yourself warned. Avocado Fries Printable RecipeRecipe Adapted from Sunset Magazine Canola oil for frying1/4 cup flour1 tsp kosher salt2 large eggs, beaten to blend 1 1/4 cups panko (Japanese bread crumbs) 2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges Grated parmesan for serving (optional) 1. 2. 3. 3.