Robin's hair is lackluster but this recipe shines : Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

There is just something I can't put my finger on. She is bright and she has some great recipes that shine. But here is so "dull and lackluster" I cringe. Still this recipe is a winner.


Robin Miller
Stuffed Spaghetti Squash with Tomatoes, Olives, Tuna and String Cheese

Recipe courtesy Robin Miller

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Ingredients

* 2 medium spaghetti squash, halved lengthwise
* 1 (14-ounce) can diced tomatoes
* 1/2 cup pimento-stuffed green olives, chopped
* 1 teaspoon dried oregano
* Salt and ground black pepper
* 2 tablespoons green olive brine (from the olive jar)
* 2 (6- *white tuna
* 1/4 cup chopped fresh basil leaves

Directions

Arrange the spaghetti squash halves in the bottom of a slow cooker.

In a medium bowl, combine the tomatoes, olives, oregano, and 1/2 teaspoon each of salt and black pepper. Spoon the mixture over the spaghetti squash. Pour the olive brine in the slow cooker. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

When ready to serve, using a fork, "loosen" the squash slightly, creating spaghetti-like strands. Spoon the tomato sauce over the squash, top each piece with some tuna, string cheese, and basil and serve.

Turkey Cholent Crockpot

When it comes to cold, winter weather, this Jewish type hearty stew is really good . This is a version I just made up but you can use any kind of poultry, lamb, turkey, beef etc.

Turkey Cholent Crockpot
by Eric Flescher
Kansas City Traveling Gourmet
http://cpmputergourmet.blogspot.com/

Turkey wings, pieces of turkey, turkey thighs (you can also use chicken, beef flanken etc)
1 onion, chopped fine
2 tablespoons oil
1 tbls Hungarian / Spanish or hot Paprika
1/2 cup medium barley ( is used Quick Barley from Quaker but you can use other)
15 bean prepackaged soup ( I used Hurst's but not the package flavoring that came in a little package)
5 or 6 beef marrow or neck bones
2 cloves garlic, chopped fine or put through a press cold water
2 teaspoons salt
1 teaspoon black pepper, freshly ground

1. Get crockpot or pan.
2. Rinse barley in a sieve under cold running water, until water runs clear. Pick over beans and rinse thoroughly.
3. Brown meat and onions in oil in wok, pan or crockpot.
4. Add barley, beans, turkey bones and garlic to meat and onions in the saucepan. Add enough to cover, and bring to a boil over high heat or if use crockpot let it simmer on low for overnight while covered. Season with salt and pepper.
5.A few hours before serving, check the cholent. If it's too dry, add some water. If it's too moist, uncover and leave it in the oven to dry.
6. Spoon into dishes or plate, add meat, Dash some exgtra salt or spices as needed or wanted and enjoy.

It's time for Creole or Cajun Jambalaya

What is the difference between Cajun and Creole? A search for recipes helped me answer this question and find more.
I had beef franks which I broiled. I also had chicken so it was time for Jambalaya which I never have really made. To me it is like the dish Latin Aroz con Pollo

(1) Both are strongly French, the Creoles and the Cajuns came to Louisiana by different paths.
(2) I heard that Creole has Chicken and/or beef and vegetables.
(3) In this internet the following was said.
http://www.tabasco.com/taste_tent/menu_planning/cajun_vs_creole_cooking.cfm
Cajun includes seafood and more. Creole (jambalaya) tends to be reddened with tomato, while Cajun jambalaya tends to be brown and lack tomato.

I started looking through my cookbooks and the internet. I found in the Kosher Creole Cookbook (by Mildred L. Covert and Sylvia R. Gerson) . The chicken and sausage jambalaya looked good. The turkey one I would try another time. I did not try this one which included chopped tomatoes.

Tony Chachere's Cajun Country Cookbook ( I used to watch his TV shows) had a similar one Tomy's Chicken and Sausage Jambalaya. This is the one I went with which had also celery, onions, bell pepper, creole seasonings, onions and more. I also paprika and more

I made that recipe in crockpot and the the ingredients melded together, the rice with everything. Tasty, the meats infused into the stew and more.

My rating 9.2/10