Spaghetti Squash Parmesan

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As I drive around rural Northern Indiana I’m noticing a couple of things. First, the leaves are starting to change and the colorful fall landscapes are emerging over freshly harvested fields. The reds, yellows and browns create some of the most beautiful scenes mother nature has to offer and are one of my favorite things to see since returning to Indiana.

Second, the once lush gardens from this summer are being tilled under and the final bounties are being taken in, which means one thing – we're up to our necks in winter squash! I like one variety in particular - spaghetti squash. I use it as a light substitute for spaghetti pasta. I can wolf down a double helping without having to take a full-belly pasta nap afterward.

For this recipe, I roast spaghetti squash and toss it with fresh Parmesan cheese. For extra flavor, I include cherry tomatoes and Italian seasoning, creating a light and flavorful side that will compliment any main course, from meat off the grill to a roast from the oven.

BEHIND THIS BITE

Spaghetti Squash Parmesan

We have finally reached the end of the garden cycle. Over the last two months I have been inundated with free fresh food raised by friends and family – the winter squash is the final phase. I didn’t care for squash at all until I discovered spaghetti squash a couple of years ago and it wasn't until this summer that I found an acorn squash preparation that I liked. I think the key for me is surrounding squash with savory flavors rather than sweet, and dry roasting them in the oven.

I have never liked pumpkin pie and most of the time I had eaten any type of squash it was over cooked and loaded with sweet, which is a double whammy of yuck for me. Dry roasted with an al dente texture is the way I like it cooked and why I like to roast squash cut side up – cut side down creates a steaming action that makes the squash mushy if it is not monitored closely. The addition of bold flavors also helps to bully the flavor of the squash to the side, but I must say spaghetti squash in particular seems to have a natural savory flavor and I have grown to like it very much. Something I never thought I would be saying three years ago.

Eat well, cook often ...

THE RECIPE

Spaghetti Squash Parmesan

Serves 4; 50 minutes
1 Spaghetti squash, 4 to 5 lbs
1 C Parmesan cheese, fresh grated
1 pint Cherry tomatoes, halved
1/2 tsp Italian seasoning

Prepare, roast squash
Preheat oven to 375°. Cut spaghetti squash in half lengthwise. Scoop out seeds, drizzle with olive oil and season with salt and pepper to taste. Place both halves on a baking sheet, and roast in oven until cooked through, 40 to 45 minutes.

Toss, serve
Remove squash from oven and scrape flesh into a large bowl with a fork. Add parmesan cheese, cherry tomatos and Italian seasoning and toss together until well combined. Adjust seasoning if necessary, then serve.

Roasted Red Pepper and Artichoke Pizza

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I make a lot of gourmet pizzas. This time I wanted to get fancy. I don’t know why, but I guess my idea of “fancy” is roasted red peppers and artichokes. The two ingredients, with a little olive oil instead of sauce, is what I have conjured up.

And you know what?

It’s awesome!

This is one of the better pizzas I have eaten in a long time. It’s a must try for any pizza connoisseur. It also has the distinction of being vegetarian, something not very common with my recipes. My mom had been raving for months about a friend of hers that made a sun-dried tomato and artichoke pizza, so I thought I would go in that direction but I replace the tomato with the roasted red pepper.

Another touch with this pizza that makes a huge difference in taste is the oregano. As I sprinkled it over the pie I crushed it with my fingers bringing out more flavor. The ingredient is essential to bringing the whole thing together - it added flavors that are usually provided by a sauce.

BEHIND THIS BITE
This has to be one of my top three pizzas ever. It was light and tasty and I love roasted red peppers. I could see this being an opening course for an important dinner like a wedding party or even a Valentines meal, only I would call it “flat bread” just to make it sound fancy.

This pie delivers the boom. In the last year alone I’ve made at least 12 pizzas and posted them here. All are unique and gourmet so I created a link where all of them can be found.

Eat well, cook often ...

THE RECIPE
Make 2 12” pizzas; 30 minutes
Divide over crusts
2 Tbs Olive oil
2 C Mozzarella cheese, shredded
1 jar Artichoke hearts (6 oz)
1 jar Roasted red pepper (7 oz)
1 tsp Oregano
1/2 C Parmesan cheese, fresh grated

Assemble and bake pizza
On pizza crusts layer olive oil, mozzarella, artichoke, roasted red pepper, oregano and parmesan. Bake in a preheated 425° oven for 7 to 10 minutes or until cheese is melted and bubbly.

Mexican Pizza

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I wanted to make an exotic pizza for Football on Sunday. While I was at the grocery store I decided it would be fun to take a Mexican route. I headed to the meat case to pick up some ground beef. I usually start a pizza with the meat then go from there. While on my way to pick out the beef I had an epiphany - why not leave out the meat. I couldn’t believe a thought like that went through my head.

Just the day before I had served a vegan chili at Fort Wayne Chilifest. I had been asked to make the chili vegan by Fort Wayne Trails, who sponsored the booth. I never thought I would serve up such a dish, but I worked hard on it, and it turned out delicious. Now I was contemplating a gourmet pizza without any meat? What the hell had gotten into me!

Whatever it was I went with it.

I decided that refried beans would be a great base to build on. I added fresh sliced jalapeño and red onion, then it’s all held together with cheddar cheese. The end result was a great slice of pizza to enjoy while watching the National Football League. I left the seeds and ribs in the jalapeño which gave it some kick.

I think I’m going to try and do more recipe that require no meat - Just to gain more appeal with my cooking in general. By no means am I going to get nutty and go vegetarian, but I think it is a nice challenge to come up with a few recipes that appeal to the no-meat crowd.

BEHIND THIS BITE
In my last post I mention working with the Director of Fort Wayne Trails at Chilifest. While I was serving up chili and she was promoting the next Trails event, she mentioned to me that she had not eaten meat for 20 years. She said she’s not super hard core, sometimes she’ll eat milk based stuff or food with cheese but she has abstained from meat for 2 decades.

To me, that is impressive because I love protein, especially after being cooked over charcoal. I couldn’t imagine life without it. That’s when it kind of hit me. She does it for her health as a commitment. She doesn’t have too, but, it’s a choice for her health. That takes some guts.

I could see refraining from meat every so often for the sake of health, but to never eat meat again, that’s a real tour-de-force. I won’t be going that route anytime in the near future, but a few recipes here at Behind the Bites that vegetarians or even vegans could get into is a good thing. This pizza has cheese so it’s not vegan - no cheese on a pizza is not a pizza in my book - but it is a pizza that a vegetarian can enjoy. Now that I have made my declaration to make a few vegetarian recipes, I need to go cook the ribeye I have in the fridge for lunch.

Eat well, cook often ...

THE RECIPE
Makes 2 pizzas; 30 minutes
2 12” Pizza crusts
Divide ingredients among two pizzas
1 Can Refried beans (15 oz)
4 C Cheddar cheese, shredded
2 Jalapeños, sliced
1/2 C Red onions, diced

Assemble and bake pizza
On 2 pre-made crust divide, refried beans, most of the cheese, Jalapeños, onions and then the remaining cheese. Bake in a preheated 425° oven for 7 to 10 minutes or until cheese is melted and bubbly.

Trailblazer Vegan Chili

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When the director of Fort Wayne Trails suggested I make their entry in Fort Wayne’s Chilifest I thought it would be a fun challenge because there were two parameters. First, they wanted it vegan and second, it needed to be hot or “blazin” to help promote the next Fort Wayne Trails event called the Trailblazer 5K/10K on Oct. 21st.

I cringed at the idea of meatless chili, because I’m a complete meat fanatic, but I looked at it as a way for me to cook outside my comfort zone and develop a dish not in my arsenal of recipes.

After a number of tests, here are a few details about my creation. Black beans are used in place of meat, providing heft and they don’t get too mushy after a long simmer. Unsweetened chocolate imparts richness in the absence of fat from protein. Brown sugar and sweet corn are key elements to balancing the bitterness of the chocolate and the heat from jalapenos, cayenne pepper and cinnamon. All this results in Trailblazer Vegan Chili.

BEHIND THIS BITE
I met Lori Block Keys, Director of Fort Wayne Trails, at a meeting for entrepreneurs and start up businesses called Vertical Leap at Founders back in August. She was a keynote speaker and talked about the work she had done building bike and running trails all around the city.

Lori Block Keys and I at Chilifest.

Her work was impressive.

Fort Wayne now has more than 68 miles of trails with much more planned. She has recently started the Countdown to Connectivity drive, an initiative to raise $1 million by the end of 2013. If the goal is reached it will unlock an additional $5 million in funding and be a huge boost for the further development of trail networks around the Summit City.

During her talk she mentioned that she taught salsa classes as a hobby of hers. After she spoke and started mingling I asked her if she had ever thought about hosting a "Salsa after Salsa" party for her students. I thought it would be fun to host something like that to help grow my brand locally. She wasn’t sure about the “Salsa after Salsa” party but she did mention a chili competition coming up and that she might need help creating an entry for it. A couple weeks went by, then Lori contacted me about trying to work together on an event. After meeting up, it was decided that I would make their entry at the upcoming Chilifest and I got to work right away.

As I mention in the introduction, I was asked to make it vegan and hot. The heat was no problem but the vegan was a first for me. Chili without meat is kind of like a rock band without a drummer. After 5 test runs and many tweaks I had the dish I feature here and I'm really proud of it. I had never done a CASI Sanctioned chili cook off and when I arrived it was apparent that I was a newby to the scene.

Other contestants had tents and costumes, trophies and coolers full of booze. I had a giant pot of chili and a flyer with my recipe on it. I felt out of place but by the end of the day being out of place was a good thing. Our booth was the only vegan or vegetarian chili and I was the only cook giving out the recipe. I used it to promote my website and the Trailblazer 5k/10k. It also served as a good press release.  I was elated the next morning when the Journal Gazette used my flyer to quote me directly and give me kudos for my tasty chili. It was a great day overall and I hope to work with Fort Wayne Trails again. Regardless of who I work with though, next year I am most definitely going to enter and and have a tent and decorations ready. It was a fun day for sure.

Eat well, cook often ...

THE RECIPE
Serves 8; 2 hours, 30 minutes
1 C Onion diced
1 C Jalapeños chopped seeds, stems removed
1 Tbs Garlic diced
2 Cans Black beans (15 oz.)
1 Can Tomatoes diced (28 oz)
1 Can Corn (15 oz)
4 C Vegetable broth
1/4 C Brown sugar
2 Tbs Chili powder
1 Tbs Cumin
1 tsp Cinnamon
1/2 tsp Cayenne pepper
1 oz Baking chocolate unsweetened, chopped
1 C Saltine crackers crushed (optional)

Sauté vegetables, season Over medium high heat saute onion, garlic and jalapeño until soft. 4 to 5 minutes. Salt and pepper to taste.

Add rest of ingredients, simmer Add beans, tomatoes, corn, broth, chocolate, brown sugar, chili powder, cumin, cinnamon and cayenne pepper. Bring to a boil reduce heat, cover and let simmer for 2 hours stirring occasionally. Adjust seasoning if needed. Spoon into a bowl and sprinkle with crushed saltine crackers. (crackers optional)