When I was younger Halloween night went like this:
My family and a few of our cousins would visit our grandparents neighborhood for some trick or treating. Then we'd come back to our development and collect even more candy. When the treating was over we would all come back and have a huge pizza dinner. (the pizza place we would order from doesn't exist anymore but oh, what I wouldn't give for a slice of Joe's pizza)
After dinner, we would sort through the candy, make the necessary trades and settle down in front of the tv for some Halloween shows. Not the scary kind, the Disney kind.
These are some of my Halloween favs with a G Rating.
This is now one of my favorite dishes of all time. I've been making it a lot because it's fairly easy and completely satisfying.
I'm generally not a big mushroom person but, I've been trying to get into them for awhile and this finally did it. The first few times I made it I used Honey mushrooms and the most recent time, I used Cremini. Both work well.
If you can't find spaghetti squash this also tastes great over pasta. The bf and I recommend adding some butternut squash if you take the pasta route.
Oh! and I've also switched the spinach to dinosaur kale, it cooks just as quick and is packed with all kinds of good stuff.
1 tablespoon plus 1 teaspoon extra-virgin olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 1/2 teaspoons chopped fresh oregano
1/2 ounce grated Parmesan cheese (3 tablespoons)
1 tablespoon dried breadcrumbs
8 ounces lean ground turkey
8 ounces mixed mushrooms, such as shiitake, cremini, and oyster, cut 1/4 inch thick (about 3 cups)
1 cup homemade or store-bought low-sodium chicken stock
4 ounces baby spinach (about 5 cups), washed well
Preheat oven to 375 degrees. Season cut sides of squash with 1/4 teaspoon salt. Bake, cut sides down, on a baking sheet until tender, about 45 minutes. Let stand until cool enough to handle. Scrape flesh into strands using a fork. Let drain, covered to keep warm, in a colander set over a bowl.
Meanwhile, heat 1 teaspoon oil in a medium skillet over medium heat. Cook onion and garlic, stirring, until soft but not brown, 8 to 10 minutes. Add oregano; cook until fragrant, about 30 seconds. Divide mixture between 2 bowls.
Stir 1 tablespoon plus 1 1/2 teaspoons cheese into 1 bowl of onion-garlic mixture. Mix in breadcrumbs, turkey, 1/2 teaspoon salt, and 1/4 teaspoon pepper using your hands. Form mixture into 12 balls.
Heat 2 teaspoons oil in a large skillet over medium heat. Brown meatballs, turning, 4 to 6 minutes; transfer to a plate. Add remaining teaspoon oil to skillet. Cook mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper, adding a few tablespoons water if skillet browns too quickly, until soft and beginning to brown, 6 to 8 minutes. Add remaining bowl of onion-garlic mixture, meatballs, and stock; bring to gentle simmer. Cook, partially covered, until meatballs are cooked through, 4 to 5 minutes. Add spinach; cook until just wilted, about 1 minute.
Divide squash and meatball mixture into 4 servings. Sprinkle with remaining cheese.
If you really want to get into the Halloween spirit, a scary movie will surely do the trick. Last night the bf, a few friends, and I watched Evil Dead. Just scary enough to make me scream, but just campy enough to not give me nightmares.Win.
Here are a few movies to get you in the Halloween mood.
*The Exorcist (still scares the crap out of me)
*The Evil Dead
*Uzumaki (because who doesn't love Japanese horror)
I'll be selling at markets on Saturday and Sunday of this coming weekend!
On Saturday you can find me at Crafts in Chelsea. I'll be sharing a tent with my friend Felicity, who makes lovely jewelry from vintage beads. The event is being held on 21st St between 8th and 9th Ave, and is from 9am-5pm.
Also, check out the Crafts in Chelsea Giveaway on the NewNewBlog and win items from some of the vendors!
On Sunday I'll be back at the Brooklyn Flea at the Bank! We've moved down into the vault area, so come down and say hello! The Flea is located at One Hanson Pl and runs from 10am-5pm
* Nonstick vegetable oil spray * 1 cup large pecan halves * 1/4 cup pure maple syrup * 1/2 teaspoon plus 1 tablespoon coarse kosher salt plus additional for seasoning * 1/4 teaspoon freshly ground black pepper * 1/4 cup whole grain Dijon mustard * 2 tablespoons apple cider vinegar * 2 tablespoons fresh lemon juice * 1 tablespoon sugar * 1/4 cup vegetable oil * 1 1/2 pounds brussels sprouts, trimmed
* Preheat oven to 325°F. Spray large sheet of foil with nonstick spray. Place pecans on small rimmed baking sheet. Whisk maple syrup, 1/2 teaspoon coarse salt, and 1/4 teaspoon pepper in small bowl. Add to nuts and toss to coat; spread in single layer. Bake nuts 5 minutes. Stir. Continue to bake nuts until toasted and glaze is bubbling thickly, about 6 minutes. Immediately transfer nuts to prepared foil and separate. Cool completely. *
* Whisk mustard, vinegar, lemon juice, and sugar in small bowl; whisk in oil. Season with coarse salt and pepper. * Bring large pot of water to boil. Add 1 tablespoon coarse salt. Add brussels sprouts. Cook until crisp-tender and still bright green, about 5 minutes. Drain; rinse with cold water. Cool on paper towels. * Using processor fitted with 1/8- to 1/4-inch slicing disk, slice brussels sprouts. Transfer to large bowl. * Toss brussels sprouts with enough dressing to coat. Let marinate 30 to 60 minutes. Mix in some pecans. Place slaw in serving bowl. Top with remaining pecans.
~The nice thing about this dish is that you can make it a day ahead, just don't mix in the pecans until you are ready to serve it~
If I told you that this sign led to some delicious food would you believe me?
Flushing is kind of like Wonderland. If a ratty old sign promising hand pulled noodles points to this entrance, you don't think twice. You follow the arrows. They will lead you into a basement area that has been transformed into a mini food court. About 7 little "restaurants" crowded into a fairly small space. Each with their own specialties, all for amazing prices.
We decided to try out "Zhou's Hand Pulled Noodles" and they did not disappoint. For $5 we stuffed ourselves with beef and noodle soup. The photo really doesn't do it justice. This bowl is deep and very packed full of noodles, bok choy, beef, and cilantro. We also added some kind of pickled veggie and spicy chili sauce at the suggestion of our table mates.
I'd visit this place again and again. There was also a little hot pot restaurant that I really want to try. Everything down there looked so good. Sometimes you just can't judge a place by its entrance..
Another new place for us was this little hole in the wall that had 2 walk up windows, and by far the cheapest menu I have ever seen! $1.00 scallion pancake, $1.25 for a heaping pile of lo mein or rice noodles, $1.25 for 4 pork buns.
1 1/2 cups flour 1/2 teaspoon of salt 1 cup sugar 1 teaspoon baking soda 1 teaspoon baking powder 1 cup pumpkin purée** 1/2 cup olive oil 2 eggs, beaten 1/4 cup water 1/2 teaspoon nutmeg 1/2 teaspoon cinnamon 1/2 teaspoon allspice
Preheat oven to 350 F. Butter and flour a loaf pan, mine is 9x5x3".
Sift flour, sugar, salt, baking powder, and baking soda into a medium sized bowl. whisk lightly to combine.
In a large bowl, whisk the puree, olive oil, water, eggs, and spices.
Add flour mixture into the large bowl and whisk til just combined, do not overmix.
Pour batter into the loaf pan and bake for about 50-60 minutes, a cake skewer poked in the very center of the loaf should come out clean
** I do recommend using fresh pumpkin. (There is nothing wrong with canned pumpkin, but why not use an ingredient when it's at its peak??)
It's very easy to roast and puree, and can be done a day or 2 ahead. Set the oven to 350 F, cut the pumpkin in half lengthwise, and scoop out the guts and seeds.
( bonus: roast up the seeds with some salt and cayenne pepper!!)
Place halves cut side down on a baking sheet and roast for about 45 minutes. Let cool, then peel or cut off the skin, slice in to smaller pieces and place in food processor. Process til it has a smooth texture. Store in the fridge, it should last about a week.