Thursday Recipe - Squash and Sausage Stir Fry

This is a quick, easy dish, perfect for lunch or dinner on those days when you don't want to bother with much but still need something healthy and delicious. The key is in choosing the right squash.

I used delicata in my recipe. It's a winter squash, so orange insides and stores well, but it has a tender enough rind that you don't have to remove it. Most winter squash, like butternut or

Delicata squash - this site has seeds for sale

acorn, has a very hard rind. If you want to use those varieties in this recipe, you will need to peel them first. Most any of the yellow or orange squashes will work in this recipe. Experiment to find the flavor you like best.

Squash and Sausage Stir Fry

1 T. butter
1 small winter squash, delicata preferred
1 apple
2 pre-cooked sausage patties OR 1/4 lb. cooked sausage, crumbled
salt and pepper to taste

Slice the squash lengthwise. Scoop out the seeds. Slice into 1/4 inch slices. Set aside.

Slice the apple into quarters. Remove core. Slice into 1/4 inch slices.

Cut the sausage patties into bite-size pieces.

Melt the butter in a large frying pan. Add squash, apple, and sausage slices. Cook on medium-high, stirring occasionally, for about ten minutes, until the squash is tender and everything is hot through.

Add salt and pepper to taste. Serve over brown rice. Makes 2-3 servings.

Thursday Recipe - Oriental Casserole

This is one of those oldie-but-goodie recipes out of those old neighborhood cookbooks. The only reason it's called oriental is because soy sauce is the main flavoring. Try it sometime. It's quick and easy and not too expensive.

Oriental Casserole

2 c. rice
4 c. water
1 t. salt
1 T. butter
1 lb ground beef
1 T. soy sauce
1 t. ground ginger
2 16 oz cans green beans, drained
1 8 oz can sliced water chestnuts, drained
Chow mein noodles or chopped peanuts (optional for garnish)

Put rice, water, salt, and butter in a 2 quart saucepan. Bring to a boil. Reduce heat to low, cover, and simmer for 20 minutes until rice is done. (If using brown rice, it usually takes 35-45 minutes to cook.)

Meanwhile, crumble ground beef in a large frying pan. Cook over medium-high heat until meat is cooked through. Drain off excess grease. Stir in soy sauce and ginger. Cook for a minute to let the meat absorb the seasoning. Stir in green beans and water chestnuts. Stir just until hot through. Serve over rice. Garnish with chow mein noodles or chopped peanuts if desired.

Thursday Recipe - Spinach Cheese Pie

I know I've posted variations on this before but it's such a versatile recipe I had to post another version of it. This has been my lunch most of the last couple of weeks. It's fast and easy to throw together, it's healthy, and it tastes delicious. It's great for using up bits of veggies that are wilting in the fridge, too.

I used fresh mozarella medallions on the top of this one.

Spinach Cheese Pie

3 eggs
1/3 c. milk
1/4 c. flour
2 t. garlic salt seasoning (I love the Kroger brand California seasoning)
2 c. spinach
1 - 2 green onions
1/2 c. assorted chopped veggies - olives, green peppers, sliced mushrooms, cooked broccoli or carrots, etc.
1/2 c. shredded cheese or sliced cheese

Heat oven to 425°. Spray a pie plate and set aside. Beat eggs, milk, flour, and garlic salt until smooth. Set aside. Spread spinach in pie plate. Sprinkle green onions and chopped veggies over the top. Spread cheese over that. Pour egg mixture over the top. Lightly press cheese and veggies into the egg.

Bake for 30 minutes until set and browned on the edges. Let cool 5 minutes before serving. Makes 2-4 servings, depending on how hungry you are and what else you have to go with it.

Thursday Recipe - Ferengi Chicken

Continuing the Star Trek theme, here's a fast, easy meal that takes two pots to cook. Yep, I'm the queen of fast, cheap, and easy. Food that is.

Ferengi Chicken

1 T. oil
1 lb skinless, boneless chicken, cut in bite size pieces
1/2 c. onion, chopped
1 c. carrots, diced small
1 lb bag frozen mixed cauliflower and broccoli
1 c. ketchup or catsup
1 c. crushed pineapple
1 t. ginger
1 t. garlic powder
2 T. soy sauce
2 T. brown sugar

Mix together ketchup, pineapple, ginger, garlic, soy sauce, and sugar. Set aside. In large saucepan, heat oil over medium high heat. Add chicken and onion. Cook, stirring often, until chicken is mostly done. Add carrots. Cook 5 minutes longer. Add frozen vegetables and sauce. Stir. Cover and cook for 5 minutes until hot and bubbly. Serve over rice.

If you prefer the sauce thickened, use 2 T. cornstarch dissolved in 1/2 c. cold water.