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.

Chocolate Yogurt Bundt Cake Recipe | The Loftus Kitchen

Chocolate Yogurt Bundt Cake Recipe

from THE LOFTUS KITCHEN

 

Ingredients

 

  • 3 tablespoons confectionery sugar (optional)
  • 1teaspoon cinnamon
  • 2cups flour
  • cup dutch process cocoa
  • 1 12teaspoons baking soda
  • 12cup margerine or butter, softened
  • 1 12cups sugar
  • 2 eggs
  • 1 12cups greek yogurt
  • 1teaspoon vanilla extract

Directions

  1. Mix 1 Tbsp of flour with 1 tsp of coca and dist the inside of a greased 9 inch bundt or tube pan with this mixture, shaking out any excess.
  2. Sift 2 C flour and 2/3 C of cocoa together with the baking soda , set aside.
  3. In a large mixing bowl cream the butter, cinnamon and sugar together.
  4. Beat in the eggs, one at a time.
  5. Add the flour mixture alternately with the yogurt in three parts.
  6. Do not over mix. Stir in the vanilla.
  7. Pour the batter into the prepared pan and bake in a 350 oven for 45-55 minutes, until a tester inserted comes out clean.
  8. .Cool for 10 minutes before inverting onto a rack to cool completely —–.

Happy Happy Happy Birthday Cheeks!!! We Love you.

 

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!

Sushi Night | The Loftus Kitchen

The Loftus Kitchen

Wow, what an amazing dinner we had the other night. It was so much fun making our own sushi and then eating it. We all have such different taste buds, so we each put our own spin on our sushi rolls and everyone was extremely happy. Yummy, this was a healthy hit!!!

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.

 

5 Ingredient Healthy Banana, Raisin, Oatmeal Cookies | The Loftus Kitchen

 

 

Healthy Cookie Alternative

5 Ingredient Healthy Banana, Raisin, Oatmeal Cookies and

5 Ingredient  Banana, Raisin, Peanut Butter Cookies

 

Prepare 10
 

Ingredients

3 medium over-ripe bananas – mashed (substitute for 2 cups peanut butter for peanut butter cookies)
2 cups oats
3 oz raisins
2 Tablespoons honey
1 teaspoon cinnamon

Tips

The riper the bananas the sweeter your cookie bites. I added a splash of vanilla extract for more flavor. Feel free to sub coconut or any other dried fruit for the raisins.

Directions

Pre-heat oven

 to 350. Mash bananas in medium mixing bowl, mix in oats, cinnamon, honey and raisins. Spoon 1 tbsp for each cookie bite onto a baking sheet. Bake at 350 for 15 minutes.

Serving Size: makes 24 cookie bites

 

Happy Anniversary Auntie Mern & Uncle Cleve!!!

The Loftus Kitchen | Amazing Caramel Corn Recipe. It’s SO Good

The Loftus Kitchen

caramel-popcorn-loftandlearn-feature

Perfect Timing For Halloween

Yummy Caramel & White Cheddar Popcorn Recipe!!

Ingredients

  1. Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 350 degrees oven while preparing caramel.
  2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  3. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  4. Sprinkle white cheddar seasoning liberally over all popcorn
  5. Pour syrup over warm popcorn, stirring to coat evenly.
  6. Bake for 25 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  7. Cool in refrigerator for about 15 minutes; then break apart. Store in tightly covered container.

 

The Loftus Kitchen | How To Make Your Own Spinach Artichoke Dip

The Loftus Kitchen

spinach-artichoke-dip-the-loftus-kitchen-loft-learn

How to make a delicious Spinach Artichoke dip that everyone will love!

img_20160925_163614677 img_20160925_164001123 img_20160925_164359224 img_20160925_164933788 img_20160925_165008749 img_20160925_165326970 img_20160925_165357012 img_20160925_165458346 img_20160925_165732101 img_20160925_171731222

Ingredients

  • 3 Tablespoons Butter
  • 4 Tablespoons Garlic, Minced
  • 1 bag Spinach
  • Salt And Pepper, to taste
  • 2 cans Artichoke Hearts, Rinsed And Drained
  • 3 Tablespoons Butter (additional)
  • 3 Tablespoons Flour
  • 1-1/2 cup Whole Milk (more If Needed)
  • 1 package (8 Ounce) Softened Cream Cheese
  • 1/2 cup Crumbled Feta
  • 1/2 cup Grated Parmesan
  • 1 tablespoon dijon mustard
  • 3/4 cups Grated Pepper Jack Cheese
  • 1/4 teaspoon Cayenne
  • Extra Grated Pepper Jack
  • Pita Wedges, Tortilla Chips, Crackers

Instructions

Melt 3 tablespoons butter in a skillet over medium heat. Add the minced garlic and cook for a couple of minutes. Heat for 3-5 minutes then throw in the spinach and mustard. Stir around and cook for a couple of minutes until the spinach wilts. Remove the spinach from the skillet and put it in a small strainer. Squeeze the excess juice back into the skillet. Set the spinach aside.

Throw in the artichokes and cook over medium high heat for several minutes, until liquid is cooked off and artichokes start to get a little color. Remove the artichokes.

In the same skillet or a different pot, melt 3 additional tablespoons of butter and whisk in 3 tablespoons of flour until it makes a paste. Cook over medium-low heat for a minute or two, then pour in milk. Stir and cook until slightly thickened; splash in more milk if needed.

Add cream cheese, feta, Parmesan, pepper jack, and cayenne and stir until cheese are melted and sauce is smooth. Chop artichokes and spinach and add to the sauce. Stir to combine.

Pour into buttered baking dish. Top with extra grated pepper jack and bake at 375 for 15 minutes, or until cheese is melted and bubbly.

Serve with whatever you like but I prefer, Pita wedges or Tortilla chips.

Enjoy!

 

 

 

Chicken Kabob Time! | The Loftus Kitchen

Awesome Chicken Kabob Recipe

kabobs-the-loftus-kitchen-loftandlearn

 

Here is a quick and delicious game day idea from the Loftus Kitchen. It’s something that you can actually prepare the night before.

Ingredients

Chicken

Onions

Green, yellow, and red peppers

Tomatoes

pineapple

hot sauce

1/4 cup  honey

1/4 mustard

6 tablespoons soy sauce

1/4 cup bbq sauce

1 pinch of salt

kabob sticks

The night before cut and marinate chunks of chicken in mixture of honey, mustard, soy sauce, hot sauce, bbq sauce and salt.

soak kabob sticks in water

chop veggies and pineapples into chunks.

place chicken, veggies and pineapples on the wet kabob sticks.

Grill and enjoy!!

 

 

Eat Healthy With This Amazing Fish Taco Recipe!!! | It’s Taco Tuesday!

It’s Taco Tuesday!!!

 

Fish Taco's

Directions

  1. In a nonstick pan, heat over medium high heat the oil and then add the tilapia.
  2. Season with half the lime juice, salt, cumin and southwest seasoning.
  3. Once that side is cooked, flip and season, cooking till golden.
  4. Heat a small pan over medium heat and then spray with cooking spray. Add tortilla, cooking and heating both sides.
  5. Fill tortilla with a portion of fish and then top with desired toppings.

IMG_20160816_175037674

The Loftus Kitchen | Eating Healthy, Delicious Salmon Noodle Bowl Recipe

The Loftus Kitchen

Salmon Noodle Bowl Feature

Here is an amazing week night alternative to the usual dinner selection. What a quick and delicious option this was. It was a hit with everyone, and only took 20 minutes to prepare.Enjoy!!!

Ingredients

  • 4 ounces soba buckwheat noodles or whole-wheat spaghetti or (your noodles of choice)
  • 5 ounces asparagus, cut in thirds
  • Cooking spray
  • 1 (6-oz) salmon fillet, skin off, cut into 8 pieces
  • 1 tablespoon toasted sesame oil
  • Zest and juice of 1-2 limes (3 TBSP juice)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh pepper
  • 4 ounces cucumber, skin on, cut into medium pieces
  • 1/2 small avocado, cut into bite-size pieces
  • 1 tablespoon habanero mango sauce

Preparation

1. Cook the noodles in boiling water until soft (about 6 minutes for soba, 8 for spaghetti). Transfer with tongs to a strainer. Add asparagus to same boiling water. Cook until al dente (about 2 minutes); rinse under cold water.

2. Heat a grill pan or skillet over medium-high heat. Coat lightly with cooking spray. Cook the salmon until cooked through, turning pieces (about 2-3 minutes per side). Reserve.

3. Make the vinaigrette: Whisk together sesame oil, habanero mango sauce, lime zest and juice, and salt and pepper in a small bowl. Combine the noodles, asparagus, and vinaigrette in a medium serving bowl.

4. Add the cucumber and avocado; toss to coat. Just before serving, add salmon. Serve warm or at room temperature, or make up to 4 hours ahead and keep refrigerated in an airtight container.