Egg Poaching Made Easy

I think this is the first time I’ve ever posted about a kitchen gadget.  I’ve always stuck to food.  But this gizmo just caught my eye.

Do you like poached eggs but haven’t mastered the whirlpool method?  Here’s the coolest solution to that problem.

PoachPod: Silicone Egg Poachers

Click the link to read the review.  Here’s what it looks like.

How cool is that?  Having poached eggs has never been easier.

You can get them at Straub’s.  But I am sure there are other places that carry them.

 

Happy Poaching!

Stuffed Spaghetti Squash

STUFFED SPAGHETTI SQUASH

This sounded so good I just had to post it.  It might be a bit carby but I would use it as a complete meal so it might be OK.  ENJOY!

INGREDIENTS:

1 spaghetti squash (1 1/2 lbs.)
2 tsp. olive oil
1/2 c. diced onion and red pepper
1 garlic clove
8 oz. ground veal, or any meat
1 c. canned whole tomatoes, chopped
1/4 tsp. oregano
Dash salt and pepper
2 oz. shredded Mozzarella or Cheddar cheese
1 tbsp. chopped Italian parsley

DIRECTIONS:

Preheat oven to 400 degrees. Using fork pierce squash; place whole squash on baking sheet and bake for 45 minutes. Remove from oven and let cool. Reduce to 350 degrees.

Cut squash in half lengthwise, remove and discard seeds. Scoop out pulp, reserve shells. Set both aside.

In skillet heat oil, add onion, red pepper and garlic. Saute until onion is translucent. Stir in ground meat, saute until meat is no longer pink, add tomatoes, seasonings and reserved squash pulp and cook, stir occasionally until liquid is absorbed. Spoon half of mixture into a shell.

Place shells in baking dish(s) and bake 20 minutes. Sprinkle cheese on each one and then broil until melted and browned. Serve with sprinkled parsley.

Makes 2 servings.