Spaghetti Squash Parmesan

Today, I amde spaghetti squash parmesan. This is my second time I cook with spaghetti squash. I never know this kind of squash existed until my DIL told me about it. So here is my Spaghetti Squash Parmesan.

Bake the spaghetti squash for an hour upside down. Photo above that is how it looks after an hour.

hot water with chicken bouillon cubes

See how it look like when it is shredded. It looks like spaghetti.

Here it is my spaghetti squash parmesan

Ingredients:

1 (2 lbs) spaghetti squash
4 tbsp butter
6 tbsp all purpose flour
2 chicken bouillon cubes
1/2 cup hot water
1 1/2 cups milk ( I used skim milk)
1/2 cup parmesan cheese
2 tbsp parmsan cheese (to used later for browning)

Directions:

1. Preheat the oven to 350F
2. Cut the squash in half lenghtwise; remove and discard seeds. Place squash on a baking sheet. Bake until tender or about 1 hour. Separate the strands of squash with a forl and place in a medium bowl; discard shells. Maintain the oven temperature.
3. Melt butter in a large saucepan over medium heat. Stir in flour. Reduce heat to low. Cook mixture, stirring continually, for 5 minutes.
4. Dissove bouillon cubes in hot water. Stir into flour mixture. Add milk gradually, whisking continually.
5. Cook the sauce, stirring frequently, until thickened, about 10 minutes. Stir in 1/2 cup Parmesan.
6. Add squash to the sauce and mix well. Spoon into a 3-quart baking dish. Sprinkle with the remaining Parmesan. Bake until bubbly and golden, about 30 munutes or a little more.

                                Linking to On The Menu Monday, Delicious Dishes, Tuesdays At the Table

Apple Mint Ale

This year I went crazy with herbs. One herb that I planted this year is apple mint. I look for some recipe and found this Apple Mint Ale..it's for beverages and this morning I made this for my honey!

After I tasted my concoctions and hubby said "he loves it". I am pretty sure I would make a lot of this every day plus the fact that my apple mint plant is thriving too. Here is the recipe:

1/2 quart Ginger Ale
1/2 cup water
2 lemons
1/4 cup sugar
9  sprigs of fresh Apple Mint

Preparation:

1.) In a glass saucepan ( I use glass), bring the water to a boil and dissolve the sugar over medium-high heat.

2) Once dissolved, remove from heat and add 9 sprigs of apple mint. Place in the refrigerator to chill.

3) Juice the lemons and add the lemon juice to the dissolved sugar mix. Strain all plant debris and lemon seeds.

4) Over crushed ice, fill a glass of 1/2 with the apple mint and top with ginger ale. Garnish with a sprig of apple mint and serve!

                                                         Here is my Apple mint plant.

                                                              Linking to TUESDAYS AT THE TABLE
                                                                              DELICIOUS DISHES and FOOD FRIDAY

Puto or Rice Muffin

Last Tuesday I made something for my kids at school. I decided I will cook puto or rice muffin for them. I did not know that the twins in my class is going to have a birthday this Thursday. Puto is made of ground rice but  I do not have a ground rice so I only cook the pre-puto mix. It was my first time to cook pre-puto mix and it turned out really good. 

This is the pre puto mix that I bought from an Oriental store.

 I follow the directions on the box. And with my colorful molder I put 3/4 of the mixture.

I let my steamer boil then I put my puto to steam for about 35 minutes. But 5 minutes before the steamer turn off I put the cheese on top. When it is done the cheese melt and it mixes to the puto.

 These is how it looks when I opened the puto before the steamer turn off. I put the cheese.

And here is what it looks like when the cheese melted. When I go back to the Oriental store this weekend I will buy more of this puto mix because I like it and so my students at church/school.










      Linking to FOOD FRIDAY and YUMMY SUNDAY and DELICIOUS DISHES

Corn Chowder

          It's very chilly here in Michigan. Our temperature is 21F and so decided to cook corn chowder.
             

               Corn Chowder
1 small onion, chopped
1/4 cup butter
1 1/4 cup water
1  can (14 3/4 ounces) cream-style corn
2  medium potatoes, peeled and cut into cubes
1  cup milk
salt and pepper to taste
dash of parsley ( I used dry)

Procedure:
1) In a sauce pan, saute onion in a butter until tender. Add the water, corn and potatoes, bring  to a boil. Reduce heat; cover and simmer for 16-20 minutes or until potatoes are tender. Reduce heat to low.
2) Stir in the milk, salt and pepper. Cook for 5-10 minutes or until heated through, stirring occasionally. Sprinkle with parsley.

Yield 4 servings. You may substitute water to a chicken broth. But omit salt.

              Linking to DELICIOUS DISHES, WHAT'S COOKING WEDNESDAY