How to Cook Spaghetti Squash!!! | The Loftus Kitchen

So my Big Sis Mern passed along this amazing recipe she found for Making Squash Spaghetti. If you are looking for a healthier spaghetti without sacrificing any delicious taste, then look no further. Thanks to Emma Christensen of The Kitchn  for this wonderful recipe!!!

 

 

 

How To Cook Spaghetti Squash in the Oven

What You Need

Ingredients
1 medium spaghetti squash (2 to 3 pounds)

Equipment
Sharp chef’s knife
Cutting board
Soup spoon
Medium-sized roasting pan or baking dish
Fork

Instructions

  1. Preheat the oven to 400°F: Preheat the oven while you prep the squash.
  2. Slice the squash in half: Use a chef’s knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
  3. Scoop out the seeds: Use a soup spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds (or save them and roast them for a snack!).
  4. Place the squash in a roasting pan: Place the squash halves cut-side down in a roasting pan.
  5. Pour in a little water (optional): Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
  6. Cook the squash for 30 to 45 minutes: Transfer the squash to the oven and cook for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
  7. The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
  8. Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest “noodles.”
  9. Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.

Additional Notes:

  • Roasting the squash whole: Instead of cutting the squash in half, you can also roast it whole. Roast until a fork can easily pierce through the outer peel and all the way to the interior of the squash, about an hour. Slice in half and carefully remove the seeds and stringy flesh, then scrape the flesh as directed above.

How To Make Handmade Parmesan Kaiser Roll Hamburger Buns | The Loftus Kitchen

So if you are looking to spice your your grilling routine. Just add this handmade bun recipe to your meal and it will be an instant hit!

How To Make Handmade Parmesan Kaiser Roll Hamburger Buns


Colin baked these awesome buns and he and the boys enjoyed huge bacon beef burgers while I opted for a grilled veggie delight sandwich. They were awesome!!

Thumbs up Loft! Here is the recipe below,

Enjoy

The Loftus Kitchen

INGREDIENTS (12)

  • 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
  • 1 cup warm water
  • 3 cups bread flour
  • 1/4 cup plus 1 tablespoon Parmesan cheese, grated on the small holes of a box grater
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated sugar
  • 1 tablespoon nonhydrogenated vegetable shortening
  • 2 large egg whites
  • 3 teaspoons vegetable oil
  • 2 teaspoons cold water
  • 1 teaspoons of onion powder

 

INSTRUCTIONS

  1. In the bowl of a stand mixer fitted with a dough hook, dissolve yeast in warm water. Let sit until mixture bubbles, about 10 minutes. (If mixture does not bubble, either the liquid was not at the correct temperature or the yeast is old.)
  2. Add 1 1/2 cups of the flour, 1 teaspoon onion powder,1/4 cup of the Parmesan, salt, sugar, and shortening to yeast mixture and stir on low speed until just combined. Add 1 egg white and mix until completely incorporated.
  3. With mixer running, slowly sprinkle in remaining flour a few tablespoons at a time, until dough pulls away from the sides of the bowl in one mass, about 5 minutes. Continue mixing dough until smooth and elastic, about 8 to 10 minutes more.
  4. Lightly oil a large bowl with 1 teaspoon of the vegetable oil. Place dough in the bowl and turn to coat in oil. Cover with a damp towel and let rise until doubled in size, about 1 hour. Meanwhile, oil a baking sheet with remaining 2 teaspoons oil and set aside.
  5. After dough has risen, punch it down and turn it out onto a clean surface. Divide dough into 6 pieces (each about 4 1/2 ounces) and shape into 12-inch ropes.
  6. To form a roll, tie one rope into a loose knot; you want 3-inch “tails” on either side of the knot. Take the tail that is on top, wrap it underneath the knot, then push it up through the center hole. Bring the second tail over top of the knot and push it down through the center hole. The formed roll will be an elaborate knot that will look the same on top and bottom. Repeat to form 6 rolls.
  7. Place rolls about 3 inches apart on the oiled baking sheet, cover with a damp towel, and let rise until puffy and about 1 1/2 times larger, about 45 minutes. Meanwhile, heat the oven to 425°F and arrange one rack in the middle and the second on the bottom. Place a metal baking sheet on the bottom rack.
  8. Mix remaining egg white with cold water in a small bowl until evenly combined. Brush tops of rolls with egg wash and remaining 1 tablespoon Parmesan, and place on a baking sheet.
  9. Bake until golden and internal temperature reaches 190°F, about 20 minutes. Transfer rolls to a wire rack to cool for at least 30 minutes.
                                                                                                                                 Parmesan Kaiser Roll Hamburger/Sandwich Buns
                                                                                                                                                                   yummy!

Quick & Easy Crispy Sweet Potato Fries Recipe!!! | The Loftus Kitchen

Super simple & tasty Sweet Potato Fries Recipe

The Loftus Kitchen

Cut 4 sweet potatoes into 1-inch thick wedges (about 6 to 8 wedges per potato)

Spread a thin layer of coconut oil on baking sheet (about 5 tbsps.) then in separate bowl mix the following

  • 4 tbsps. olive oil
  • 1 tbsps. cinnamon
  • 1 egg white
  • 2 tsps Seasoning Salt

Spread a thin layer of coconut oil on baking sheet (about 5 tbsps.) then in separate bowl mix the following

lightly dip potatoes wedges in mixed bowl then spread onto baking sheet

Bake at 425 degrees for 20 minutes and you are all set. Lightly season to taste…

Fast & Fun. Enjoy

How To Make Your Own Shamrock Shake | The Loftus Kitchen

With St. Patrick’s Day coming up on Friday I just wanted to repost this quick and easy Shamrock Shake recipe that  was originally posted 3.15.16 Enjoy!

How To Make A Yummy Shamrock Shake!!!

Here is a super simple and delicious Shamrock Shake Recipe, have as is or spice up with a little adult beverage for extra kick!!!

Shamrock Shake!!!

Shamrock Shake!!

Loft & Learn Shamrock Shake Recipe

Ingredients:

  • 1 pint (2 cups) Vanilla Ice Cream
  • 1 cup milk
  • 1/2 teaspoon pure peppermint extract
  • 1/4 teaspoon green food coloring
  • Whipped cream and green sprinkles (optional)
  • 1/2 cup heavy whipping cream

Directions:

  1. To a blender, add the ice cream, milk, peppermint extract, heavy whipping cream and green food coloring. Cover, and blend on high speed until smooth.
  2. Pour into glasses. Top with whipped cream and sprinkles, if desired. Serve immediately.

Enjoy!!!

Shamrock Shake Loftandlearn 3.13

Shamrock Shake

Shamrock Shake K

 

Chicken Parmesan Cacciatore Quinoa Bake Recipe | The Loftus Kitchen

Cooking With Kiddos

 Chicken Parmesan Cacciatore Quinoa Bake Prepared By Colin & Ace Loftus

 

Prep time

10 mins

Cook time

60 mins

Total time

1 hour 10 mins

 

Ingredients

  • 1 cup quinoa http://ir-na.amazon-adsystem.com/e/ir?t=fitfoofin-20&l=as2&o=1&a=B002BWS1OM
  • 1 cup Spinach
  • 1 green pepper
  • ½ cup yellow onion, finely diced
  • 3 cups Marinara Saucehttp://ir-na.amazon-adsystem.com/e/ir?t=fitfoofin-20&l=as2&o=1&a=B000R75W72
  • (any kind of spaghetti sauce will work!) We used Ragu
  • 1 cup low-sodium chicken brothhttp://ir-na.amazon-adsystem.com/e/ir?t=fitfoofin-20&l=as2&o=1&a=B002FYJTCE
  • 1 tablespoon minced garlic
  • 1 egg
  • 2 tablespoons flour (I used white whole wheat, but white or gluten-free will work, too!)
  • 1 cup shredded parmesan cheese
  • 2 teaspoons garlic powderhttp://ir-na.amazon-adsystem.com/e/ir?t=fitfoofin-20&l=as2&o=1&a=B000WR8TT0
  • 4 large chicken breasts (or 6 medium chicken breasts)
  • salt and pepper, to taste

Instructions

  1. Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
  2. Prep veggies by dicing a whole green pepper. Finely dice ½ a yellow onion (~1/2 cup).
  3. Place 1 cup of uncooked quinoa on the bottom of your casserole dish and then layer on veggies.
  4. Add 3 cups of marinara sauce, 1 cup of chicken broth, and a tablespoon of minced garlic to the casserole dish and mix everything together. Set aside.
  5. In a medium-size bowl, mix together flour, shredded parmesan, and garlic powder. Then, crack an egg into a small bowl and whisk.
  6. Prep chicken breast by dipping into the egg and then into the parmesan mixture making sure everything is generously coated. Place chicken breast on top of quinoa mixture
  7. Finally, sprinkle on the leftover parmesan mixture and even more cheese if you desire. Season with salt and pepper, to taste.
  8. Bake at 375º, uncovered for 20 minutes. Then, cover with tin foil and bake for an additional 40 minutes or until the quinoa is fully cooked.

Delicious!!! Also Ace and Dad made homemade garlic bread. Yummy.