How to Roast Spaghetti Squash

To get long strands of spaghetti squash that are delicious and not mushy, cut the squash into rings, and run your knife around the inside of the rings to cut the seeds out.

Lightly cover both sides with olive oil and salt and pepper, and roast it at 400°F for 40 minutes.

Peel the skin away from the squash, then use a fork or your hands to separate the strands. 

Gluten-Free 3-Ingredient Twice-Baked Spaghetti Squash Recipe

Ingredients:

1 Spaghetti Squash (medium size)

   

1/2 – 1 cup pasta sauce (adjust according to preference)

    

1/2 – 1 cup mozzarella cheese (shredded) (adjust according to preference)

    

Salt & Pepper (to taste)

    

Optional: fresh garlic, fresh chopped basil leaves, dried oregano or Italian seasoning

Directions:

Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or grease with olive oil or cooking spray.

With a sharp knife, carefully cut spaghetti squash in half lengthwise. With a spoon, gently remove seeds and discard. Place spaghetti squash cut side down on baking sheet. Bake for 45 minutes or until a fork can pierce the shell easily.

Remove from oven and allow to cool slightly. With a fork, loosen and separate spaghetti squash strands from shell. Reserve shells. 

Place strands in a bowl. Mix strands with pasta sauce (and additional spices, if you wish). Adjust the amount of sauce you use based on your own preference. Spoon mixture back into the empty shell. 

If you have enough strands, you may be able to separate the mixture into each of the two shells, but you may also be able to spoon the entire mixture into just one of the shell halves. Sprinkle with mozzarella cheese.

Bake for 7-9 minutes or until cheese is melted, bubbly, and slightly browned. Spoon and serve directly from shell.

Recipe from Home Cooking Memories 

Gluten-Free Spaghetti Squash With Bacon, Spinach, and Goat Cheese

Serves 2

INGREDIENTS

1 medium spaghetti squash

1 tablespoon olive oil

Kosher salt and freshly ground pepper

6 slices bacon, cut into 1-inch pieces

1 tablespoon red wine vinegar

1 tablespoon maple syrup

1 5-ounce bag baby spinach

2 ounces soft goat cheese, crumbled

PREPARATION

1. Preheat the oven to 400°F and line a large rimmed baking sheet with parchment paper.

2. Cut about half an inch off of the top and bottom of the spaghetti squash, and discard those pieces. Cut the squash crosswise into rings about 1 inch thick, and run your knife around the inside of the rings to cut the seeds out. Drizzle the olive oil over the baking sheet, then spread the squash rings over it, moving them around a little so that the undersides are evenly coated with a little bit of oil. Season with salt and pepper, then flip the rings over and season again.

3. Roast in the preheated oven until the squash is tender, about 30 minutes. When the squash is done, set it aside on the counter while you cook the bacon and spinach. It'll be easier to handle if you let it cool for 10 minutes before taking it apart.

4. Heat a large skillet over medium heat, then add the bacon slices. Cook over medium heat, stirring often, just until the very edges of the bacon start to brown slightly, about 2 minutes. Turn the heat down to low and continue to cook until the bacon is crispy and the fat has rendered out, about 5 more minutes.

5. When the bacon is done, turn the heat up to medium and add the red wine vinegar while stirring and scraping the bottom of the skillet. This will deglaze your pan, so that all of the caramelized bits of bacon end up in your food and not stuck to the bottom of your pan. After about 20 seconds, turn the heat back down to low and add the maple syrup. Stir everything together just to combine, then add the spinach, one handful at a time, stirring after every addition so that the spinach wilts and there's room in your skillet for more. When all of the spinach is wilted, turn the burner off under the skillet and let everything sit in there while you finish the squash.

6. Peel the skin away from the squash, then use a fork or your hands to pull the strands apart, adding them to the skillet as you go. When all of the squash is in the skillet, add the goat cheese and toss everything together just to combine. 

7. Divide between 2 plates and serve immediately. Enjoy!


Recipe from Buzzfeed/Christine Byrne

Golden Beets ~ Oven Roasted

2-3 golden beets
2-3 T vegetable oil
salt and pepper to taste

Peel and chop Golden Beets into cubes.
Toss with vegetable oil and put on a baking sheet or tray, in a single layer.
Add salt and pepper to taste.

Roast at 400 degrees F for about 25 minutes, or until beets are soft, with golden brown edges.
Serve immediately.

Mini Happy Baked Pumpkins

Recipe by Dora Moorcraft

[1 mini pumpkin per serving]

Using a sharp knife remove the top of the pumpkin, if you don't cut straight it's easier to fit the top back on. 

Use a spoon to remove the seeds. (you can use the seeds for making your own pumpkin seed snack later)

Draw a happy face on your pumpkin with a black marker.

In each pumpkin place the following:

1 to 2 tsp coconut sugar or sweetener of your choice

1 to 2 tsp butter

1/2 to 1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground ginger

1/4 tsp cloves

Add more or less for your preferred taste.(Can also use pumpkin pie spice)

Replace tops and place in baking dish with a little water in the bottom. 

Bake in preheated 350 degree oven for 30 Minutes or til tender.

Enjoy!

Grilled Garlic Scapes

Recipe from Paul Breau ~ Gagetown Garlic Farm

2 Bunched of Garlic Scapes

1 Tbsp Olive Oil

Pinch of Salt & Pepper

Squeeze of Lemon

Shake of Cayenne or Fresh Chopped Herbs

Heat your Grill to a Med Low Flame.

Throw all ingredients in a plastic bag & shake so Olive Oil coats the scapes.

Throw Scapes on the Grill & remove when they have turned bright Green and have become soft with grill.

Serve warm or cold, with a squeeze of lemon, shake of Cayenne, or sprinkled with fresh chopped herbs

Garlic scape Pesto

From Paul Breau ~ Gagetown Garlic Farm

1 lb Garlic Scapes (2 Bunches)chopped
1 C olive oil
½ C of Pine/Almond or Walnuts(optional) 
1 C Parmesan Cheese (optional)
1 Tbsp Lemon Juice 
Salt & pepper to taste

Pulse in a food processor and serve on warm pasta, on crackers or by the spoonful!

Old-Fashioned Oatcakes

This recipe is from the Speerville Flour Mill website: 

Preheat oven to 375°

2     cups flour

1 ½   cups rolled oats

1     tsp granulated sugar

1     tsp salt

½     tsp baking soda

¾     shortening

½     cup water (approx.)

In a large bowl, mix together the dry ingredients.

Cut in the shortening with a pastry blender or two knives until the mixture resembles coarse meal.

With a fork stir in water.. Dough should just cling together.

Add a little flour if too wet, or a little more water if too dry.

Divide dough in three portions.

On a lightly floured surface, roll out each portion as thin as possible. Cut into triangles.

Place 1” apart on an un-greased cookie sheet and bake for 10-15 minutes.

Oatcakes should brown but be still quite blonde when done.

Troy's Ham Glaze

It's very simple...

Ingredients

1 cup brown sugar

2 tablespoons yellow mustard

4 tablespoons orange juice

Directions

Poor over ham 5 minutes prior to taking out of the oven. 

Mmmmmmmmm

Maple Honey Mustard Glazed Ham

From Linda Graham
(a Cochran's customer)

Ingredients

100 g (1/2 cup, firmly packed) brown sugar

80 ml (1/3 cup) maple syrup

80 ml (1/3 cup) honey

1 Tbsp. Dijon Mustard

1 (about 8kg/17+ lbs.) whole leg ham on the bone

ground cloves

Whole cloves, to stud – optional (difficult to remove after baking and leaves a strong taste)
                                   

Directions
Stir the sugar, maple syrup, honey and mustard in a bowl until the sugar dissolves.

Simmer ham for 20-30 minutes and drain completely prior to baking.

Preheat oven to 170C.  Line a large baking dish with 2 layers of non-stick baking paper.
Place an oven shelf in the lowest position.  Remove all other shelves.

Use a short knife to cut around the shank of the ham, about 10cm from the end.  Run the knife under the rind edge of ham.  Gently lift the rind off in 1 piece by running your fingers between the
rind and the fat.

Score the fat in a diamond pattern, about 5mm deep.  Stud the centres
of the diamonds with cloves (optional).  Transfer to prepared dish.

Brush one-third of the glaze over the ham.

Bake, brushing with glaze every 25 minutes, for 1 hour 30 minutes.

Enjoy!

Slow Cooker Kale and Chorizo Soup

Photography by Jeff Coulson/TC Media

By Rheanna Kish and The Test Kitchen at Canadian Living Magazine

Inspired by Portuguese caldo verde, this hearty, richly flavoured soup is a yummy way to use up an entire bunch of kale in one go. It freezes well, so leftovers make quick and easy lunches all week. The soup thickens as it stands; thin with water and adjust the seasonings as desired when you reheat it.




Ingredients
8 oz (227 g) dry-cured chorizo sausage or chouriço, halved lengthwise and sliced
1 spanish onion, sliced
4 cloves garlic, sliced
1 lb (454 g) yellow-fleshed potatoes, peeled, halved lengthwise and sliced
2 bay leaves
1 tsp (5 mL) sweet paprika
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
4 cups (1 L) water
4 cups (1 L) sodium-reduced chicken broth
1 bunch kale, trimmed and shredded

Preparation
In skillet over medium-high heat, brown chorizo. Transfer to slow cooker. Drain any fat from pan (do not wipe clean)

In same skillet, cook onion and garlic, stirring occasionally, over medium heat, until softened and light golden, about 8 minutes. Transfer to slow cooker.

Add potatoes, bay leaves, paprika, salt and pepper to slow cooker; stir in water and broth. Cover and cook on low until potatoes are tender, 6 to 8 hours.

Discard bay leaves. Using slotted spoon, remove as much chorizo as possible to bowl; set aside.

Add kale to slow cooker; cover and cook on high until tender, about 10 minutes. Using immersion blender, purée soup until almost smooth with a few chunks. Stir in reserved chorizo. (Make-ahead: Freeze in airtight container for up to 2 weeks.)

See the recipe (and more) at Canadian Living

Lemony Kale

Photography by Ryan Brook/TC Media

By The Test Kitchen - Canadian Living


Serve this easy side dish with grilled fish or chicken for a light supper.

Ingredients
1 tbsp (15 mL) olive oil
3 cloves garlic, sliced
6 cups (1.5 L) torn stemmed kale
2 tsp (10 mL) lemon juice
1 pinch each salt and pepper

Preparation
In skillet, heat oil over medium heat; cook garlic until fragrant, about 1 minute.
Stir in kale; cook until slightly wilted and dark green, about 5 minutes.
Stir in lemon juice, salt and pepper.

See the recipe (and more) at Canadian Living

Michael Smith's lentil, arugula, red grape and walnut salad

One of our customers, Debbie E. Blais, suggested this recipe for anyone who is interested in a great way to use Arugula, Lentils, Fruit and Nuts together, in a DELICIOUS and easy to prepare salad

Preparation time: 20 minutes

Cooking time: 10 minutes

Ready time: 30 minutes

Servings: 4

Ingredients

4 cups water

1 cup green, du Puy or beluga lentils

½ teaspoon salt

1 tablespoon white sugar

1 cup whole walnuts

4 teaspoons olive oil, divided

1 tablespoon red wine vinegar

1 tablespoon honey

½ teaspoon your favourite hot sauce

½ teaspoon salt

1 small red onion, thinly sliced

2 cups red grapes, halved

5 ounces (about 6 cups) arugula

Method

In a medium saucepan over medium-high heat, bring the water, lentils and salt to a boil. Reduce the heat to maintain a simmer and continue cooking just until the lentils are tender, about 15 to 20 minutes. Strain off any excess water, cool to room temperature and the lentils are ready to add to any salad.

Preheat your oven to 350 F. Put the sugar and the walnuts into a small plastic bag and pour in a teaspoon of olive oil. Then toss everything together until the nuts are evenly coated. Spread out in a single layer on a baking sheet, then bake until lightly browned, about 10 minutes. Watch the nuts closely, as they can burn easily. Cool to room temperature.

Meanwhile, in a large salad bowl, whisk the remaining three teaspoons (or one tablespoon) of olive oil together with the vinegar, honey, hot sauce and salt. Toss in the red onion and grapes. 

Just before serving, throw in the arugula and toss everything together thoroughly, evenly distributing the vinaigrette. Top with the walnuts and lentils. Serve and share.

From: Chef Michael Smith who has written five cookbooks and hosted several cooking shows on the Food Network, including Chef at Large. Follow on Twitter: @GlobeFoodWine

Carrot Oatmeal Muffins

1 ½ cups       organic all - purpose flour (I used our Acadia heritage flour)
1 cup             Newfound Oatmeal
½ cup            packed brown sugar
1 tbsp.           baking powder (try to avoid the one with aluminum)
½ tsp.            cinnamon or ginger
¼ tsp.            salt
1 cup             milk (water will work fine if allergies are an issue)
1                    egg
¼ cup            vegetable oil (same quantity of chia seed and water will work)
1 tsp.             vanilla
¼-½ halcup grated carrot
½ cup            chopped walnuts (optional)

Preparation:In a large bowl, whisk together the dry material. In a separate bowl mix the wet. 

Combine and spoon into a greased muffin tin. 

This recipe should make 1 dozen muffins. Bake @ 375 F (190 C) for about 20 minutes. Let cool and enjoy.

From Speerville Flour Mill website: 
http://www.speervilleflourmill.ca/Recipes/recipes.html

Quinoa & Feta Salad with Roasted Vegetables

By Sarah Cook

Cooking time
Prep:30 mins
Cook:30 mins
Serves 4

Ingredients
200g quinoa
3 tbsp olive oil
1 red onion, peeled but left whole, then cut into 1cm thick round slices
2 peppers, red, yellow or mixture, deseeded and cut into chunky long wedges
200g baby courgettes, halved lengthways
3 garlic cloves, unpeeled
zest and juice 1 lemon
pinch of sugar
small pack flat-leaf parsley, roughly chopped
200g pack feta cheese
Buy Ingredients

Method
Cook the quinoa following pack instructions, then drain really well and set aside.
Meanwhile heat oven to 200C/180C fan/gas 6. Toss the onion and peppers with 1 tbsp of the oil and seasoning on a roasting tray, then roast for 15 mins.
Toss the courgettes and garlic with the rest of the veg and roast for another 15 mins.
Squeeze the roasted garlic cloves out of their skins and mash with some seasoning.
Stir in the remaining oil, lemon juice and zest and season with sugar to taste. Drizzle over the quinoa and toss together with the roasted vegetables and parsley. Crumble over the feta, toss gently again and serve.

Recipe from bbcgoodfood.com, January 2012

Green Bean Casserole

1 1/2 tablespoons of butter
3 tablespoons all purpose flour
1 1/2 Cups Milk
3-4 teaspoons dry ranch style salad dressing mix
1/4 to 1/2 teaspoon white pepper
1 Cup chopped onion
2 cloves of garlic (minced)
1 1/2 cups sliced fresh mushrooms
1 1/4 lbs fresh green beans, cooked until crisp-tender
1 cup fresh bread crumbs, toasted

Too make the sauce, melt butter stir in flour. Cook for few mins stirring it constantly. With whisk stir in milk, bring to boil. Whisking constantly until thickened. Stir in dressing mix and white pepper, set it aside.

Preheat oven to 350. Spray medium skillet with non stick cooking spray, heat over medium heat. Add onion and garlic, cook and store 2-3 mins until tender, remove half mixture and sett aside.

Add mushrooms to remaining mixture in skillet and cook approx 5 mins until mushrooms are tender.  Combine mushroom mixture, green beans and white sauce in 1 1/2 quart casserole. Combine bread crumbs with reserved onion mixture. Sprinkle over casserole. Bake uncovered, until heated through, approx 20-30 mins

Tadaaaa!!
Amazing

Nova Scotia Hodge Podge

by movita beaucoup
From http://tastykitchen.com/recipes/main-courses/nova-scotia-hodge-podge/

Description
A traditional Nova Scotian recipe—farm fresh veggies swimming in cream and butter!

Ingredients
10 whole To 12 Whole New Potatoes, Scrubbed/not Peeled, And Halved; Quarter Any Large Potatoes, And Don’t Cut The Small Ones; You Want The Potato Pieces To Be About The Same Size
2 cups Up To 3 Cups Baby Carrots, Chopped Into Bite-Sized Pieces
1 cup Chopped Yellow Beans - 1 Inch Long Pieces
1 cup Chopped Green Beans - 1 Inch Long Pieces
1 cup Shelled Pod Peas - You Want The Peas, Not The Pods
1 cup Blend Or Half-and-Half – You Want Something Around The 10% Fat Mark (FYI – Some People Use A Higher Fat Cream, And Up To 1.5 Cups Of It)
6 Tablespoons Butter
Salt And Pepper, to taste

Preparation
Note: This is a traditional maritime recipe. It is not heavily seasoned. The broth is just that—brothy. If you’re looking for a stew, this isn’t it. The cooking times listed below are what I use. Generally, you want the veggies, especially the beans, to be tender crisp. Some people like their veggies softer, and will cook longer, thus the frequent use of the word “about”.

Fill a Dutch oven about halfway full with water, and salt the water lightly (about 1/2 teaspoon of salt). Bring water to a boil.

Add the potatoes to the boiling water. Cook for about 7 minutes. Then add the carrots to the pot, and continue cooking for about 5 minutes.

Next add the yellow and green beans to the pot, and continue cooking for about 5 minutes. Finally, add the peas, and continue cooking for about 3 minutes.

Drain off most of the water but leave about an inch of water (no more) in the bottom of the pot with the vegetables. Return the pot to the stove, and reduce burner heat to low. Add the blend (or in the US I think it’s called half-and-half) and butter, and some salt and pepper (I start with 1/4 teaspoon of each). Gently stir to combine, allowing the the blend and butter to heat through. As you’re stirring, the potatoes might break up a bit. Not to worry. As the blend and butter heat through, the broth may begin to thicken. This is normal. Don’t allow the mixture to boil.

Once the mixture has heated through, it is ready to serve. Season with a little salt and pepper to taste. Serve with bread to sop up the extra broth.

Store any unused portions in the refrigerator, and re-heat before serving.

Garlic Scape & Honey Dressing

Ingredients:
2 garlic scapes, coarsely chopped
2 green onions, coarsely chopped
1 teaspoon honey
2 teaspoons Dijon mustard or similar brown mustard
4 tablespoons red wine vinegar
1 tablespoon lemon juice
dash salt
1/8 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil

Preparation:
In a blender, combine the garlic scapes, onions, honey, mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender on low, slowly add the olive oil until well blended.

Makes 1 cup.

Watermelon Feta & Basil Salad

• 3 cups cubed seedless watermelon
• 1 cup traditional Feta cheese crumbles
• 2 tablespoons fresh chopped basil

Simply mix all of the ingredients together et voila!  You have a fine summer salad that’s fresh, light, sweet and savory – all of the best flavors that summer has to offer.  

If you like a bit more finish to yours salads, you can top this off with a a dash of balsamic vinaigrette.  We prefer it undressed, but you might like a little more savory flavor on yours.  

One thing I do recommend is that you wait to mix this salad just prior to serving, as the watermelon tends to break down if done too far in advance.

Black Bean Brownies

Ingredients:

1 (15.5 ounce) can black beans, rinsed and drained or 1 1/2 cups cooked dried beans
3 eggs
3 tablespoons coconut oil
1/4 cup unsweetened cocoa powder
3/4 cup Coconut Sugar
1 teaspoon vanilla
1/2 teaspoon baking powder
1 pinch of sea salt
1/2 cup chocolate chips





Directions:

Preheat oven to 350 degrees and grease an 8×8 pan. Place beans in food processor and process until mashed. Add eggs, vanilla, cocoa powder, baking powder, salt, sugar and oil. Process until smooth. Pour into pan and sprinkle chocolate chips on top. Bake for 30-35 minutes.

These brownies are VERY popular with the staff at Cochran's!