Tag Archives: Recipe

Odd to eat

Spaghetti Pie

In researching what to do with leftover spaghetti noodles, I happened on a recipe that was called spaghetti pie. It is very strange sounding, but it ends up being good enough that more than once we’ve made noodles explicitly to make spaghetti pie (rather than just using leftovers).

My version of it has morphed a bit since the original recipe. My childhood self would probably be mortified, and definitely wouldn’t have eaten it. To me, the fried noodle part tastes like the best part of rice-a-roni. I use whatever leftovers and cheese I have on hand, so it’s a little different each time. We use whole wheat spaghetti noodles, although I’ve also done it with regular.

Spaghetti Pie

  • Cooked spaghetti noodles. I use last night’s leftovers.
  • Small amount of minced onion, maybe 1/4 cup or so.
  • 2-3 cloves minced garlic
  • Salt and pepper
  • Small amount of shredded or crumbled cheese. About 1/2 cup, more or less to taste. I often use cheddar.
  • 2-4 eggs, depending on amount of spaghetti and mood.
  • Chopped up bits of things you might want to use up: leftover asparagus from the night before, black olives, peppers, parsley, really anything is good in this.


  1. Heat skillet on medium-high for a few minutes. I use a cast-iron, which works perfectly.
  2. Using your hands, crack eggs over spaghetti noodles and mix well.
  3. Put half the spaghetti-egg mixture into the skillet, pressing it sort of flat.
  4. Cover skillet-spaghetti with rest of ingredients, cheese on top.
  5. Top with the rest of the spaghetti-egg mixture.
  6. Fry until the side on the skillet is nicely browned. If it’s undercooked, it’s fine, but boring. Flip spaghetti pie to brown the other side. I do this by putting a plate over the skillet, flipping it up onto the plate (over a cutting board). I find if anyone is watching me while I do this, it is really awkward with my 12″ cast-iron skillet. If no one is watching, it’s actually super easy.
  7. When both sides are neatly browned, put the pie on the cutting board and cut it into slices just like a pizza. Mmmm.

Weird, yes. Super yummy, also yes. Sometimes it’s my hangover food.

What’s the weirdest recipe you’ve recently found and enjoyed?

Recipe: Shrimp cakes (Zucchini cakes)

Zucchinis and squash blossoms at the PSU farmers' market.

Zucchinis and squash blossoms at the PSU farmers' market.

We’ve been making all sorts of veggie cakes. Last night we modified my recipe to use up the bay shrimp I bought at the farmers’ market. Other than changing the vegetable or seafood, the recipe stays the same (well, mostly, I toss other things into it as my mood dictates). They have about the same texture as crab cakes, so if you’ve liked those, you’ll probably like one of these.

I mince some onion very finely. I do the same with a clove or two of garlic (heh, I’m kidding, I probably throw four or five in there, but you don’t have to do that, I’m just a garlic fiend). If I have a fresh herb, I mince it and toss it in. Grate about a cup or a cup and a half of cheese (last night we did cheddar and monterey jack and it was awesome). Toss in two cups of panko (or breadcrumbs if panko is not your thing). I always use paprika – maybe 2 teaspoons? Salt and pepper. Other spices as my mood changes. Often a dash or two of cayenne pepper, it doesn’t make the cakes hot, but gives them a nice sharpness.

Then I grate or mince the veggie I’m using. With last night’s bay shrimp, I ran a knife through the pile once or twice just to make the majority smaller. With zucchini, I grate a few of them, toss them into a towel, squeeze a good amount of the water out of them). Toss the veggie into the mix. Add two or three eggs for moisture and binding. Mix it all up. I use my hands because I’m going to use my hands to form the cakes anyhow.

Make them into patties, slightly smaller than a hamburger. Heat some oil in a skillet (we are trying to use less and less oil for this part). Fry each side until they are golden and have a slight crust. Put them on a plate with paper towel as you finish each of them.

We tossed some wheat germ into the ones we made last night and it did great things for the texture. I thought the ones we had last night would have been good with some cornmeal and lime tossed in because we put cilantro in the ones we made last night. We’ve been super low on protein and have been working on that, so I was happy to see that while each cake was about 220 calories, they had a whopping 26 grams of protein, making yesterday the first day that Brian and I had anywhere near what we should for protein (it’s bad – when I first started tracking protein, we would often only get 20 or grams of protein. We definitely don’t have the “eat too much protein” problem so many people in the U.S. have).

These are starting to be our favorite food, especially as the farmers’ market gives us more and more veggies over summer.

We make enough for dinner with a salad one night, and then eat the leftovers for lunch the next day. mmmmm.


I typed this up for a friend and realized I might as well put it out here since I took the time to type it up.

Vegetable Tempura with Dipping Sauce

We made tempura vegetables last night, waaaaay too many of them. Here’s the recipe, in case you are interested in our findings.

After some research, I found out that tempura flour is the way to go. So I went to our local Asian market and got some. We just chose the one that had the coolest packaging, heh.

For the batter, put 1 cup water in the freezer 10-15 minutes before you are going to make everything. We used the 10 minutes to chop everything up.


1 cup cold as you can get it ice water
1 cup tempura flour
1 egg

In a bowl, give the egg a few stirs, then add the water and tempura flour. Slightly mix – the worst thing you can do is over mix this – it will make it heavy and greasy. There should be big lumps in it. Add an ice cube or two to keep it very cold.

Last night we went way overboard for the fixings – onion, zucchini, carrots, sweet potato, mushrooms, broccoli. Waaaay too much food. For the carrots and sweet potato, we just sliced it about 1/4 thick. Mushrooms were by far our favorite.

To make the tempura, heat canola or peanut oil (high heat oil) in your wok, or favorite deep frying implement. Put a bowl of just the tempura flour out. Dredge your veggie in the dry flour, then dunk it and cover it in the tempura batter. Fry until it looks done (not very long, actually) and then set it on a plate with paper towels to drain.

If you like the tempura dip that you usually get at restaurants – you can buy a commercial one in a bottle or to make your own:

Tempura Dipping Sauce:

1 cup dashi (see below)
1/4 cup soy sauce
1/4 cup mirin (you might be able to get away with a sweet white wine or saki)
1/2 teaspoon sugar

For dashi – soak 1 stick kombu (seaweed) in 4 cups water. If you want it to be veggie dashi, add at least 4 dried shiitake mushrooms. Let it sit at least an hour (I do it over night when I am going to make miso soup). If you don’t care if it’s veggie, add 1/2 cup bonito flakes as well as the shiitake. It’s basically just a good broth base.

Brian thinks it’s just as good to dip tempura in soy sauce, so there you go. We’ve been eating a lot of Asian so I always have the mirin & dashi on hand so I make the dipping sauce too.

I was impressed that the sweet potato cooked so quickly. Next time I am going to do thin slices of winter squash – I had that at a restaurant once, and yum!

Playing catch up with food

(heh. get it? Ketchup? LOL. Okay, maybe not. Nevermind. Back to your regularly scheduled post.)

Things I’ve learned about myself recently: I make food that I consider to be pretty prosaic, and I am not the world’s best person for taking pictures of food. Even worse, I’m lousy about keeping up with posting on here, so we will see if I continue this. If I do, I’m thinking of spinning it off to a separate website so that this one doesn’t become “here’s what Heather had for dinner today…”

At any rate, food I’ve made from the CSA box this week:

Spanish Rice
Spicy Spanish Rice.

After we got back from Mt St Helen’s, neither of us wanted to cook so I made a “Spanish rice” sort of dish. Items used from the farmshare: scallions, garlic, onions and chives. The corn was from our farmers, though not from the fall CSA boxes. I also made it much spicier than I normally do, and really prefer it that way.

Brian eats more tortillas than anyone I know. The beginnings of a wrap.

For lunch the next day, Brian made tortillas for us – really just used the same things again, onions, garlic and chives. O, and he tossed some of the mixed greens in before he rolled it up into a wrap.

Lentil soup
Not gruel. Lentil soup.

I started to feel like I needed more protein than I’ve been getting so dinner was lentil soup. I am now convinced there is no way to take a picture of lentil soup and have it look good. It just comes out looking like gruel, even though it smells wonderful and tastes better. I used scallions, onions, garlic and spinach for this soup… really only the spices and lentils came from the grocery store.

Fried potatoes
Fried Potatoes.

In a fit of nervousness before the election, I decided I needed filling food that was not very good for me, so I used some butter to fry potatoes for lunch. Dinner was quick as we were watching the results come in – Garlic, parsley and olive oil over spaghetti noodles, which is comfort food to me. I eat it when I am sad or when I am hung-over. My sister says that we eat so much garlic there is no way we will ever have strokes. Heh. No pictures – the wine and the results distracted me.

Veggie fried rice
Veggie fried rice

Lunch today was veggie fried rice because I had some cooked rice in the fridge left over from last night (to do a decent veggie fried rice you must refrigerate the rice at least over night). This one used carrots, onion, garlic, chives, and chard from the farmshare. It was really good. Fried rice is the best way to use up some bits of things you need to use up.

Veggie fried rice


  • Rice, at least a 1/2 cup per person, cooked and refrigerated overnight
  • Peanut oil, or failing that, a veggie oil that does okay at high heat
  • If you have it, a few drops of toasted sesame oil go a long way in this.
  • Soy sauce (may I recommend a nice Tamari?
  • Garlic – maybe 2 -3 cloves, minced
  • Onion – for two people, maybe half of one
  • 2-3 carrots, diced (I slice them into coins, and then madly chop through them a few times)
  • Veggies. I just go with whatever I have hanging around. Today’s included two mushrooms, diced up. If I have some water chestnuts, I’ll dice ’em up too. I’ve done broccoli, asparagus, brussel sprouts, all sorts of things. Go by your mood and what you want to use up.
  • If possible, some sort of nice green. Today it was chard, sometimes it’s spinach. Doesn’t take much, and adds some good vitamins and a nice taste. Chop it up.
  • If you feel so inclined, an egg or two. Sometimes I do, sometimes I don’t.


  1. Make sure all of your prep work is done – that’s the longest part of making this. Get everything diced up, either on the cutting board or into little bowls, or whatever floats your boat.
  2. Heat your wok really hot. I put the burner on high, if that helps you, you want everything to cook really quickly.
  3. Toss in a tablespoon or two of the peanut oil.
  4. Follow this with a tablespoon of soy sauce. Splash the toasted sesame oil if you are using it too. Sometimes I will do a few dashes of garlic powder too – I like this garlicky, and I have powdered garlic on hand normally for a weird recipe I make every so often. I told you I like garlic a lot.
  5. Stir with a wooden spoon. It will sizzle or bubble a bit when it’s ready.
  6. Toss yer onions into the wok, stir. When slightly browned from the soy sauce, go to the next step.
  7. Carrots next. Followed by the mushrooms, if you are using.
  8. The rest of the veggies go in – I added them in order of hardness, if that makes sense, with the greens and garlic going in at the very end.
  9. When all the veggies are in (keep stirring!), and seem pretty nicely cooked (I like things to remain crisp), add the cold rice. It will be clumped – just break them up with your wooden spoon as you are combining it.
  10. If you are going to add an egg or two, push the fried rice up the side of the wok to clear some space. Break the egg into the cleared space, give it a good stir or two. Let it fry, and break it up with your spoon. Mix it in with the rice.
  11. There you go. Once the prep work is done, the whole process takes about 4 minutes from start to finish.

A quick lunch

You can keep yer mac-n-cheese.

Pasta in roasted pepper sauce
Rotini in roasted pepper sauce.

I had roasted some bell peppers from the farmshare and put them in the fridge for later use. We ended up making a roasted red pepper sauce. However, because red + yellow = orange, it actually looked even more like a fancy mac-n-cheese than a red pepper sauce.

It was quick and easy too if you either have recently roasted peppers and stuck them in your fridge, or if you just buy a jar of roasted sweet peppers.

Rotini with Roasted Pepper Sauce


  • Two good-sized roasted bell peppers, or one 14 oz. jar
  • 2-3 cloves of garlic, minced
  • 1/4 cup butter (what? I didn’t say it was mind blowingly healthy!)
  • 1/4 cup flour
  • About a cup of milk
  • Salt and pepper
  • Rotini (or another pasta, as strikes your mood)


  1. Put the water on for the pasta.
  2. Toss the peppers in a blender (a food processor probably would work too, I don’t have one, so I use a blender) and blend until smooth.
  3. On the stove, melt the butter in a saucepan.
  4. When the butter is melted, add the flour and the garlic. Stir for about a minute – you want the flour to cook for the roux, but not burn.
  5. Add about a cup of milk and the peppers (I eyeball how much milk I want)
  6. O yeah, add some salt and pepper.
  7. Stir, until thickened, while the pasta finishes cooking.
  8. Mmmmm…..put the sauce over your pasta and enjoy!

Stuff from the box: peppers, garlic

Dinner so far this week

Cauliflower and brussel sprouts
Roasted cauliflower and brussel sprouts over rice.

I had some brussel sprouts I needed to use up, so I roasted the cauliflower, the brussel sprouts, and some onion. Also sauted some garlic and shallots in some butter, and fried some panko. Tossed it all together, put it over rice, and man was it good. There should have been leftovers for lunch, but we ate every last bit. It tasted exactly like fall.

Butternut squash in my kitchen
Dicing butternut squash in my kitchen.

Last night I wanted something simple because I was feeling a bit down. I cubed and roasted the butternut squash from last week. While it roasted, I diced an onion, and sauted it in a bit of olive oil. Added some cumin, salt and pepper and a can of black beans. While I was doing all that, I minced garlic, tossed it into yet another pan, and threw some spinach in with it to wilt the spinach.

Inside the burrito
Squash and black bean burrito before rolling.
When the squash was done, I assembled the burritos – tortilla, a bit of shredded cheddar, bean mixture, spinach mixture, squash. Rolled it up, put it in a cooking pan, and when the pan was full, tossed some grated mozzarella over the top (who ate all the pepper jack?) and put it in the oven for 20 minutes.

Finished burrito.
Pretty good, and I used so little cheese, it felt pretty healthy. The only thing that wasn’t local was the salt. Yay! We are eating pretty healthy at this point.

Items used from the box: cauliflower, onion, garlic, spinach, butternut squash.

More CSA stuff, with a recipe!

Salad from CSA veggies

CSA Meals –

For lunch, I made a salad. Because I don’t really like lettuce, and only marginally like mixed greens or herbs, I have a theory that each salad should have vegetables, fruit, nuts, oil and cheese. And sometimes random crunchy bits.

This one used the Groundwork Organics’ mixed greens and carrots and our former CSA’s cucumber and apple. I also used shallots, Oregon walnuts from Cherryl’s Orchards, Rogue Creamery’s Crater Lake Blue cheese (mmmmmm) that I had picked up at the farmers’ market. The salad was yummy.

Cheese bread
Cheddar Cheese Bread

For dinner, I soaked some mixed dried beans from our former CSA to make a chili. The only ingredient I used from Groundwork was some onion to start it. No pictures of it, it was a pretty standard veggie chili. I did take a picture of the cheddar cheese bread I made for dunking in the chili, but it didn’t have any CSA items in it either, I just liked how it turned out.

Broccoli Tofu Cashew
Broccoli Tofu Cashew

Last night, I made broccoli cashew tofu over brown rice. It’s a slightly tedious recipe, but it turns out really nicely. You slice your tofu into three bars lengthwise, then thinly slice each of those into slices for frying. I press them between paper towels in the fridge while I’m starting the brown rice and doing the prep work.

Prep work is mincing about 2 tablespoons of fresh ginger, julienning carrots until I get bored (maybe 3-4 carrots, if they are a good size), cutting broccoli into small florets, and peeling the brocolli stem so I can slice it into small coins. O! And boiling 1/2 cup of water to create a veggie broth (I just use boullion for this recipe) to which I add 1/4 cup of soy sauce.

Next, pull the tofu off the paper towels, and marinade them in soy sauce.

Start toasted sesame oil heating in the wok (pretty hot, almost smoking), and fry the tofu in batches until each side is golden. Add more toasted sesame oil if needed as you fry the tofu. Pull ’em all out of the work and set aside.

Toast about a 1/2 cup of cashews. Can be done in the oven, I put them in a small pan on the stove so I can keep an eye on them and shake them until they start getting nice brown bits. Remove from heat. I do this while stir frying the veggies.

Heat canola oil or veggie oil in the work, and toss in the carrots with generous shakes of red pepper flakes and the ginger. Saute for a few minutes (you want the carrots to stay pretty crisp) and toss the broccoli into the work. Stir fry that for about a minute (broccoli starts turning a nice green color).

Whisk about a teaspoon of cornstarch into the veggie broth mixture, and pour it on top. Stir everything for a minute or two longer (most of the broth should be gone – if not, turn it up to high for a few seconds). Toss the tofu back in and stir it all up.

Serve stirfried veggies over brown rice with chopped up toasted cashew bits tossed on top.


Guess I should type all that up into a reasonable recipe since I’ve gone this far, huh?

Broccoli Cashew Tofu


  • 1 block extra-firm tofu
  • 2 tablespoons minced fresh ginger
  • 2 teaspoons red pepper flake (or to taste)
  • 3-4 good sized carrots, julienned
  • 2-3 heads of broccoli, cut into bite-sized florets, and stems peeled and chopped into coins
  • 1/2 cup veggie broth
  • soy sauce, I recommend Tamari, 1/4 cup for broth, 1/2 cup for marinade
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons canola or veggie oil
  • 1 teaspoon cornstarch
  • 1/2 cashews
  • cooked brown rice


  1. Slice tofu into three bars lengthwise, then thinly slice each of those into slices for frying. Press them between paper towels in the fridge for at least 20 minutes.
  2. Start cooking brown rice according to directions.
  3. Mix veggie broth with 1/4 cup of soy sauce, set aside.
  4. Heat toasted sesame oil in wok until nearly smoking.
  5. Fry tofu in batches, flipping so that each side is golden. Remove from wok after each batch, set aside.
  6. Toast cashews in a small pan on low heat, shaking frequently.
  7. Heat veggie oil in wok, stir fry carrots with ginger and red pepper flake until cooked but still crisp.
  8. Add broccoli, stir fry for about a minute.
  9. Whisk cornstarch into veggie broth, pour into wok.
  10. Stir for a minute or two longer. Most of the broth should be absorbed, if not, turn the heat under the wok higher for a few seconds.
  11. Chop cashews.
  12. Add tofu back into work, stir.
  13. Serve stir fry over brown rice, with toasted cashew bits on top.

CSA ingredients used in salad and stir fry: mixed greens, carrots, broccoli.

We are making pretty good progress on the box this week. I’m going to have to hold back more at the farmers’ market – I have too many veggies from there that I’m ignoring!

Empanada Dough

I’m making squash and black bean empandas for dinner tonight.

Here’s my version of empanada dough:

Empanada dough

  • 2 cups all-purpose flour
  • 1/4 cup corn meal
  • 1 1/2 teaspoons salt
  • 1/2 cup partially frozen butter (cut into small cubes, place them in the freezer until nearly frozen)
  • 1 egg
  • 1/3 cup ice water
  • 2 tablespoon vinegar


  1. In a large bowl sift together flour and salt.
  2. Blend in the cold butter cubes using your fingers until the mixture resembles pea-sized coarse meal.

  3. Whisk egg, ice water and vinegar in a bowl.
  4. Gradually add to flour, stirring until just incorporated (you don’t want to over mix or it will be tough, it’ll end up a bit lumpy).
  5. Put on a lightly floured surface and bring dough together with your hands. Gently knead with your hand once or twice (just to bring the dough together – don’t overwork it!!).
  6. Form the dough in a semi-flat ball.
  7. Cover the dough tightly with plastic wrap. Chill for at least one hour (can be chilled for up to 8).

Cathy’s Swiss Cheese Fondue

I typed this up today for someone who asked for a cheese fondue recipe, so as long as I’ve gone to the work of typing it up, I’m adding it here. MMMMMMMM. I’m going to make it this week, but it won’t be the same without Cathy hanging out drinking a glass of wine with me and the sounds of video games loudly wafting into the kitchen.

Cathy’s Swiss Cheese Fondue

3 garlic cloves
6 cups cheese, grated (1/2 gruyere, 1/2 emmentaler)
2 tbs flour
3/4 tsp baking soda
1/4 tsp cayenne pepper
2 tbs Kirschwasser
2 1/4 cup dry white wine

Take one garlic clove, slice in half. Use the cut side to rub the inside of the fondue pot, when it gets “worn out,” finish with the other half. Mince the garlic (including the two you used to rub). Put wine & garlic in pot and turn pot on for cooking. When it is hot, add handfuls of cheese that has been mixed with the flour, stirring constantly.

When the cheese is all in, dust with cayenne powder (about a 1/4 tsp – although we just shake cayenne powder over the top and never measure). After you’ve combined everything in the pot, whisk the Kirschwasser and baking soda together. Add to cheese mixture.

Now for the part that involves standing around the kitchen drinking wine and talking. Stir constantly, taking shifts if possible. It’s hard to describe, and will take forever, but you will eventually see a change in the consistency. When that happens (and not when you arm feels as if it’s going to fall off from stirring), dinner is ready for dipping things. We tended to put bread in the oven, cubed, at 200 degrees for a while as we prepared the cheese so that the cubes get nice and hard for dipping.