FLOATING KITCHEN

Seasonally inspired recipes from 42.79 N, 70.81 W

  • Moroccan-Spiced Stuffed Spaghetti Squash
  • Moroccan-Spiced Stuffed Spaghetti Squash
  • Moroccan-Spiced Stuffed Spaghetti Squash

Moroccan-Spiced Stuffed Spaghetti Squash

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Posted on December 17, 2014

What’s this? A vegetable? We haven’t seen one of those around these parts in a while.

Bah! Humbug!

But seriously. I need some vegetables before my brain turns into one giant Christmas cookie. Also I promised you some recipes with my homemade Preserved Lemons. You totally started making those, right? Right?

If not, just lie to me. It’s cool. We can still be friends.

Moroccan food is the first thing that comes to mind when I think of preserved lemons. So I tried to stick with that theme when I created this recipe. I combined some cooked spaghetti squash with preserved lemon peels and other traditional Moroccan ingredients like cumin, coriander, parsley and dried fruit. Then I stuffed the squash shells with this mixture and re-baked them for a few minutes for a super satisfying and healthy vegetarian side dish. It’s great alongside some roasted pork or fish. But if you wanted to make this more of a main entrée, you could certainly add some cooked chickpeas or white beans for protein.

On Friday we’ll return to our regularly scheduled programming (i.e. baked goods!).

Cheers,

Liz

One year ago: Homemade Hot Cocoa Mix

Moroccan-Spiced Stuffed Spaghetti Squash

Serves 4

Moroccan-Spiced Stuffed Spaghetti Squash

Ingredients

  • 2 spaghetti squash
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tsp. salt, divided
  • 1/2 tsp. black pepper
  • 1/3 cup minced shallot
  • 2 garlic cloves, minced
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • 2 tablespoons preserved lemon peels, finely chopped
  • 2 cups spinach
  • 1 cup fresh parsley, chopped
  • 1/2 cup golden raisins
  • 1/2 cup feta cheese, crumbled

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Slice the spaghetti squash in half lengthwise. Scrape out and discard the seeds. Using about 1 tablespoon of the olive oil, coat the flesh of the spaghetti squash with olive oil. Sprinkle with 1/2 tsp. salt and pepper. Place the squash cut-side down on a large rimmed baking pan. Transfer to your pre-heated oven and bake for about 30 minutes, or until the squash is tender. Remove from the oven and set aside until the squash is cool enough to handle, about 10-15 minutes. Keep your oven on during this time.
  3. Once the squash is cool enough to handle, use a fork to scrape the flesh out and into a big bowl. Leave a little bit of the flesh attached to the skin, as this will help the squash hold it’s shape. Place the emptied squash skins face-up on the rimmed baking sheet. Set aside.
  4. Heat the remaining 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add the shallots and cook, stirring occasionally, about 2-3 minutes. Add the garlic and cook for 1 minute more. Stir in the cumin, coriander and preserved lemon peels. Add the spinach and cook until wilted, about 1-2 minutes. Stir in the parsley, golden raisins and feta cheese. Add the scraped spaghetti squash flesh to the skillet and toss gently to combine with all the other ingredients.
  5. Spoon the spaghetti squash filling back into the emptied squash skins. Do not pack it in. Transfer the squash back to your oven and cook for about 8 minutes, or until everything is warmed through. Remove from the oven and serve immediately.
  6. Leftovers can be stored in an airtight container for 1-2 days.
http://www.floatingkitchen.net/moroccan-spiced-stuffed-spaghetti-squash/
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  • Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}
  • Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}
  • Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}
  • Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}
  • Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}

Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}

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Posted on December 15, 2014
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Today the internet will gain over 500 cookie recipes. Which basically makes this the best Monday ever.

This massive influx of butter, sugar and flour is brought to you by none other than the Great Food Blogger Cookie Swap.

The Great Food Blogger Cookie Swap is an annual event hosted by the amazingly hard working duo, Lindsay and Julie. Essentially a bunch of us food bloggers send cookies to one another, then we all blog about our recipes on the same day. It’s a fun way to spread a little Holiday cheer and to connect with fellow bloggers all across the globe. But probably my favorite aspect of this event is knowing that the money we raise during the cookie swap goes to a national non-profit called Cookies for Kids’ Cancer. I’ll trade cookies any day of the week if it means helping kids fight the good fight against childhood cancers.

This year I made Chocolate-Dipped Nutella Cookies for the swap. Everyone loves chocolate and Nutella, so I figured they would be a big hit. And these cookies taste as good on day 8 (eight!) as they do on day 1 (thanks Dad for being my official taste tester!), making them ideal candidates for cross country shipping.

I sent these Chocolate-Dipped Nutella Cookies to Kathi at the Laughing Spatula, Erica at Sun and Good Eats and Becky at So Very Blessed. And I received cookies from Sue at It’s Okay to Eat the Cupcake, Sarah at Fantastical Sharing and Shelby at Grumpy’s Honeybunch.

Be sure to check out the other awesome bloggers that participated in the Great Food Blogger Cookie Swap. Santa (and his belly) with thank you. Lindsay and Julie will have links to all the recipes in a round-up post later on in the week.

Cheers,

Liz

Recipe adapted from Food Mouth

One year ago: Chocolate Covered Cherry Cookies

Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}

Yield: Makes about 28 cookies

Chocolate-Dipped Nutella Cookies {Great Food Blogger Cookie Swap}

Ingredients

  • 1/2 cup (8 tablespoons) unsalted butter, melted
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 cup Nutella
  • 2 cups all-purpose flour (I used King Arthur Flour)
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 8 ounces dark chocolate, roughly chopped (I used Lindt 70%)
  • 2 tsp. coconut oil
  • 1/2 cup shelled pistachios (I used roasted and salted), roughly chopped
  • Sea salt for sprinkling (I used Cyprus White Flake finishing salt)

Instructions

  1. In a large bowl, combine the melted butter and sugars with a wooden spoon. Add the eggs and vanilla, mixing until combined. Warm the Nutella in the microwave for about 20-30 seconds. Then slowly pour it into the bowl, stirring until it’s well incorporated.
  2. Stir in the flour, baking powder and salt until no more white streaks remain. Cover the bowl with plastic wrap and chill the cookie batter for about 1 hour in your refrigerator.
  3. Pre-heat your oven to 350 degrees. Line a baking sheet with parchment paper. Form the chilled cookie batter into balls, using about 1 1/2 to 2 tablespoons of batter for each cookie (I used my two tablespoon cookie scoop for this) and place them about 1 1/2-inches apart on your prepared baking sheet. Transfer to your pre-heated oven and bake for 8 minutes. Then rotate the pan and bake for an additional 2 minutes. The centers should look slightly underdone and the edges should be firm.
  4. Remove from the oven and allow the cookies to cool on their baking sheet for 5 minutes. Then transfer them to a wire rack to continue cooling.
  5. Once the cookies are completely cooled, you can dip them in chocolate. In a small heavy bottom saucepan, slowly melt the chopped chocolate and the coconut oil over low-medium heat, stirring frequently. Remove from the heat and let the melted chocolate cool for 2-3 minutes.
  6. Dip the cookies halfway in the melted chocolate, scraping any excess off the bottom. Place them on a piece of wax paper. Once all the cookies are dipped, sprinkle the chopped pistachios over the dipped half of the cookies. Garnish with a small pinch of sea salt.
  7. Let the chocolate set before serving or storing. Cookies can be stored in an airtight container at room temperature for about 1 week.

Notes

1. I doubled this recipe for the Cookie Swap.

http://www.floatingkitchen.net/chocolate-dipped-nutella-cookies/
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