As promised, I did make it back into the kitchen this weekend!
Last week I posted about Melting Pot and offered up a $20 coupon for someone who commented about their dining out experience. Thank you Marathon Mom for being my solo comment! You are the recipient of the coupon. Please email me your address and I will shoot it out in the mail ASAP!
Marathon Mom suggested eating at Earth Fare for their great service and kid-friendly food and environment...not to mention healthy-on-the-go! I am no stranger to eating at grocery stores. My favorite treat is the hot bar at Whole Foods. I will literally drive all the way to Winston-Salem just for the hot bar! Thanks again Marathon Mom for your comment!
Back to the kitchen...did I mention I had the busiest weekend ever?! It began Friday, I worked until 6pm, met Susan and drove to Greensboro where we met the rest of our race buddies for dinner. A night in a hotel, an 11 mile leg of a race, a quick lunch at Jason's Deli, and another car drive and I was back home about 4pm. Mr. Kummerow and I ran to the store to buy ingredients for Sunday's lunch, grabbed a quick dinner and I was off to Charlotte to direct a wedding rehearsal (If you remember, this blog began as a wedding planner's marketing tool to start her own business). Finally home on Saturday night, I passed out on the couch and slept until Mr. Kummerow finally persuaded me to move to the bed.
Things didn't slow down any on Sunday...I woke early to prepare for my Sunday School class, and made it home from church in just enough time to start lunch for our guests, Alina and Ron.
Spinach and Artichoke stuffed Portabellas
Roasted Spaghetti Squash with Tomato-Tahini Sauce
Almond Stuffed Pears
Most of what I did in the kitchen on Sunday was a lesson in improv, and I will attempt to give you the exact recipes I created...however, I was rushed in cooking and substituted ingredients several times.
You can find the Spinach and Artichoke Stuffed Portabella recipe on my Labor Day post. It was so good, I had to try it again.
Because I don't have any photos from my Spaghetti squash roasting adventure, I will direct you to a fabulous site that I follow. Meet Emily at the Front Burner, excellent cook and terrific photographer. I was so busy on Sunday, it was all I could do to remember to photograph the final product, let alone the whole process. So check out Emily's photo tutorial on roasting spaghetti squash!
I was so nervous to cook this squash. I had read countless blogs about it and saw many photos that proved it really did cook into spaghetti-like strands. But I had to cook it myself to believe it! It really was as simple as Emily's tutorial makes it seem. Trust me! You must try this food. Do not fear squash any longer! It is simple and delicious!
I am excited to try the mushroom sauce Emily incorporated with the squash...but for our first attempt at spaghetti squash, Mr. Kummerow and I decided to go with a tried and true sauce: Tomato-Tahini.
16 oz canned tomato sauce
2 tablespoons Tahini sauce
1 tablespoon Italian seasoning
Salt and Pepper to taste
In small sauce pan combine all ingredients and simmer. Serve on pasta, raw or roasted veggies, use as a dip or any other way you want to use this sauce. It is delicious! Just check out all the ways we have used this sauce in just the last couple months!
I attempted a cauliflower mash recipe from my Vegetarian Times. Unfortunately I ran completely out of time, our guests had arrived and were hungry. So I did what any decent hostess does, improvise. I threw all the cooked vegetables into the food processor with veggie broth, almond milk and more seasonings and whirled it together to make Cauliflower soup! There isn't an official recipe because I'm not sure exactly what was in this mix. I will attempt cauliflower soup again soon and bring you a recipe, I promise!
And that was the lunch. Of course I am forgetting the pears...but that will have to wait. For now, here is a teaser!