Mexican Spaghetti Squash Bowl

Mexican Spaghetti Squash Bowl

We love spaghetti Squash and Whole Foods had some beautiful one so we grabbed a 2 Lbs. This meant I had to half the recipe, no biggie

Lyn found this recipe on Hungry Girl’s site. I made some small adaptations such as I used some already made guacamole added more cummin casue I love cummin bot alot jsut a bit more.

I left her recipe for the Guacamole so I could try in the future.

Prep: 15 minutes

Cook: 55 minutes
Ingredients:

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Bowl
1 spaghetti squash (at least 4 1/2 lbs.)
1 cup chopped bell pepper
1 cup chopped onion
1/4 tsp. garlic powder
1/4 tsp. onion powder
3/4 tsp. salt
1/2 tsp. black pepper
1 lb. raw extra-lean ground beef (4% fat or less)
1/2 tsp. ground cumin
1/2 tsp. chili powder
1 cup chopped tomato
1/4 cup chopped fresh cilantro

Guacamole – Again we had bought some small “WELCOME TO MOE’S” serving so I grabbed one of those. her’s looks interesting .

4 oz. (about 1/2 cup) mashed avocado
1/4 cup fat-free plain Greek yogurt
1 tsp. lime juice
1/4 tsp. garlic powder
1/8 tsp. ground cumin
1/8 tsp. chili powder
Directions:
Preheat oven to 400 degrees.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds.

Fill a large baking pan with 1/2 inch water. Place squash halves in the pan, cut sides down. Bake until tender, about 40 minutes. (For alternative cooking methods, see below.)

Meanwhile, in a medium bowl, combine guacamole ingredients. Mix until smooth and uniform. Cover and refrigerate.

Bring a skillet sprayed with nonstick spray to medium-high heat. Add bell pepper and onion. Cook and stir until mostly softened, about 5 minutes. Transfer to a large bowl and cover to keep warm.

Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture. Thoroughly blot dry, removing as much moisture as needed.

Transfer 5 cups squash to the large bowl. (Save any remaining squash for another time.) Sprinkle with garlic powder, onion powder, 1/4 tsp. salt, and 1/4 tsp. black pepper. Mix well. Re-cover to keep warm.

Clean skillet, if needed. Re-spray, and bring to medium-high heat. Add beef, and sprinkle with cumin, chili powder, remaining 1/2 tsp. salt, and remaining 1/4 tsp. black pepper. Cook and crumble for about 5 minutes, until fully cooked.

Spoon beef over spaghetti squash mixture. Top with guacamole, tomato, and cilantro.

MAKES 4 SERVINGS

Time-Saving Alternative: Instead of baking the squash, cook it in the microwave. After softening in the microwave, halving, and discarding the seeds, place one half of the squash in an extra-large microwave-safe bowl, cut side down. Add 1/4 cup water, cover, and cook for 7 minutes, or until soft. Repeat with remaining squash half.

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You might want to try out my Mexican Lasagna  this was pretty good.

 

Spinach and Feta Quiche with Quinoa Crust

 Adapted by Lyn from Cooking Light Jackie Plant

 

We enjoy a good Quiche every once in a while and this one turned out great. Lyn grabbed some roasted vegetables and added to this but topping off with some freshly roasted red bell pepper to me was one of the best tastes to this make it again dish. Lyn likes her cauliflower cake better and someday I’ll be there when she makes it so I too .

 

CRUST:

  • 2 cups cooked quinoa, chilled – Lyn used red quinoa thought it would look better
  • 1/8 teaspoon freshly ground black pepper
  • large egg, beaten
  • Cooking spray

FILLING:

  • teaspoon canola oil
  • 1/2   onion, thinly sliced
  • (5-ounce) bag baby spinach
  • 1/2 cup 1% low-fat milk
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 4   large eggs
  • large egg whites
  • 1.5 ounces feta cheese, crumbled
  • Some chopped leftover oven roasted vegetable

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How:

1. For the crust, preheat oven to 375°.

2. Combine quinoa, pepper, and egg in a bowl, stirring well. Press mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 375° for 20 minutes; cool.

3. For the filling, heat a nonstick skillet over medium heat. Add oil and onion; sauté 3 minutes. Add spinach; sauté 3 minutes. Remove from heat; cool.

4. Combine milk and next 5 ingredients in a bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375° for 35 minutes. Let stand 5 minutes; cut into 4 wedges.

 

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Savory Cauliflower Cake

Savory Cauliflower Cake

We tried a lot of different things with cauliflower, mashed potatoes, roasted, sautéed with garlic, in salads,  I keep saying that I will try the cauliflower crust pizza one of these days pictures look good, but Lyn found this awhile back and we finally, well she finally made again the other day. This time instead of a bunt pan she used a parchment paper lined pie dish came out just as good and was easier to remove from pan and cut just didn’t settle as well.

This healthy, savory cauliflower cake recipe falls somewhere between a quiche and a meatless meatloaf. Garbanzo bean flour adds nutty flavor plus protein to make the cake a satisfying vegetarian main dish recipe. The flavor is best when the cake is warm or at room temperature, so it’s an ideal choice for a buffet.

From EatingWell:  January/February 2014

http://www.eatingwell.com/recipes/savory_cauliflower_cake.html

8 servings Active Time: 50 minutes | Total Time: 1 3/4 hours

Ingredients

  • 1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, thinly sliced
  • 3/4 teaspoon caraway seed, ground or crushed
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon crushed red pepper, or to taste
  • 3/4 teaspoon salt, divided
  • 3/4 cup garbanzo bean flour (see Tip)
  • 1/4 cup all-purpose flour or gluten-free flour blend
  • 1/2 teaspoon baking powder
  • 6 large eggs
  • 1 jarred roasted red pepper, rinsed and chopped (about 1/2 cup)
  • 3/4 cup crumbled feta cheese
  • 3 tablespoons chopped fresh dill, divided

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Preparation

  1. Preheat oven to 350°F. Line the bottom and sides of a 9-inch springform pan with parchment paper.
  2. Bring about 1 inch of water to a boil in a large pot fitted with a steamer basket. Add cauliflower and steam until tender, 8 to 10 minutes.
  3. Heat oil in a large skillet over medium heat. Add onion and cook, stirring, until tender and golden, about 8 minutes. Add caraway seed, coriander, crushed red pepper and 1/2 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Gently stir in the steamed cauliflower, doing your best not to break up the florets, and cook for 2 to 3 minutes to combine the flavors.
  4. Whisk garbanzo bean flour, all-purpose flour (or gluten-free blend), baking powder and the remaining 1/4 teaspoon salt in a bowl. Whisk eggs in a large bowl until mixed. Sprinkle the dry ingredients over the eggs and whisk to combine and eliminate most of the lumps. Stir in roasted red pepper, feta and 2 tablespoons dill. Add the cauliflower mixture and gently stir to combine. Spread the mixture evenly into the prepared pan.
  5. Bake until the top is golden and the cake is set, 35 to 45 minutes. Let cool to warm; remove the pan sides and the parchment. Serve warm or at room temperature, garnished with the remaining 1 tablespoon dill.

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Nutrition

Per serving : 187 Calories; 9 g Fat; 4 g Sat; 4 g Mono; 152 mg Cholesterol; 15 g Carbohydrates; 11 g Protein; 2 g Fiber; 563 mg Sodium; 296 mg Potassium

1 Carbohydrate Serving

Exchanges: 1/2 starch, 1 vegetable, 1 medium-fat meat, 1/2 fat

Tips & Notes

  • Garbanzo bean flour, made from ground dried garbanzo beans (aka chickpeas), is a gluten-free flour used in many traditional Middle Eastern recipes. Look for it in natural-foods stores and/or in well-stocked supermarkets in the gluten-free section. Once opened, store airtight in the freezer.

 

cauliflower

WHFoods Recommendations

You’ll want to include cauliflower as one of the cruciferous vegetables you eat on a regular basis if you want to receive the fantastic health benefits provided by the cruciferous vegetable family. At a minimum, include cruciferous vegetables as part of your diet 2-3 times per week, and make the serving size at least 1-1/2 cups. Even better from a health standpoint, enjoy cauliflower and other vegetables from the cruciferous vegetable group 4-5 times per week, and increase your serving size to 2 cups.

As with all vegetables be sure not to overcook cauliflower. We suggest Healthy Sautéeing cauliflower rather than the more traditional methods of boiling or steaming, which makes them waterlogged, mushy and lose much of its flavor. Cut cauliflower florets into quarters and let sit for 5 minutes before cooking. For great tasting cauliflower add 1 tsp of turmeric when adding the cauliflower to the skillet. …..read more

 

Church from office Window

This is Church steeple from office window, I liked the clouds. Better in real life

Stuffed Grape leaves and stuffed peppers- an act of love

Stuffed Grape leaves and stuffed peppers- an act of love

This was an act of love, I mean really an act of love but well worth it.

Prepared two things  separate times, stuffed grape leaves and stuffed peppers booth same recipe just different holders so to speak. I made these months ago not sure why I have delayed posting perhaps it was a traumatic experience for me. The first batch I had some left over stuffing and a red peeper so tried that out. Hence the second batch was just the peppers. Thanks to Richard for loaning me his Armenian Cooking Today book. Now I know what to do with all the grape leaves that grow in the woods beside, around the house and neighborhood. Through him, his aunt suggest only using the younger leaves. I tried this with store bought and learned that one should definitely soak the leaves in water to get rid of the salt which seemed to grow stronger as the days went on.

 

Stuffed Grape leaves and stuffed peppers

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Ingredients

  • 3 pounds onions, chopped about 10 cups
  • 1 cup olive oil
  • 1 cup long grain rice
  • 2 Tbsp. minced parsley
  • ¼ cup minced dill
  • 1 Tbsp. sugar
  • 2 teaspoons salt
  • ¼ tsp. cayenne pepper
  • ½ tsp. ground allspice
  • ½ cup pine nuts
  • ¼ cup currants or golden raisins
  • 1 tomato, peeled and finely chopped
  • 1 Tbsp. tomato paste
  • 2 ¼ cups water
  • Juice of half a lemon 1 jar grape leaves (12 oz)

 

stuffed peppers

stuffed peppers

stuffed grape leaves

stuffed grape leaves

How

In a large skillet sauté onions in oil over medium heat for 15 to 20 minutes, stirring occasionally until onions are begin to wilt. Add the ingredients up to and including the currants /raisins.

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Combine the tomato and tomato paste with half a cup of water and add to the skillet, blending in carefully. Lower the flame, cover and cook additional fifteen minutes, Shut flame, Let cool ten minutes the add lemon juice and stir.

Spread grape leaf shinny side down with stem end at bottom. Place a spoonful of stuffing in center, fold over both sides and roll from the bottom too the tip of the leaf, It will resemble a small sausage when rolled up. Continue with remain leaves.

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Line the bottom of a wide 6 quart saucepan with the extra grape leaves and dill and parsley stems. Arrange the wrapped leaves, seam side down, in alternating rows. Place a few grape leaves on top and a small inverted dish. Pour in remaining water.

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Bring to a boil, then simmer, covered, for about one hour. Let cool in the sauce pan before removing pale or leaves, a t least one hour. Then refrigerate. Serve the stuffed leaves cold or at room temperature. Garnish platter with sprigs of parsley and lemon wedges.

 

Yield about 75 stuffed leaves.  I should have read this line first.

Garnish: parsley sprigs and lemon edges

Marinated Grilled Summer Veggies – Stonewall Kitchen

I love roasted veggies and have a lot of post about them her is just another twist grilled on the BBQ

Fantastic, flavorful dishes that just happen to be gluten free.

  • Thai Beef Salad with Grilled Sirloin Steak, Chinese Cabbage, Red Peppers and Cilantro
  • Marinated Pork Tenderloin in Maple Tamari Sauce Served with Steamed Rice
  • Marinated Grilled Summer Veggies
  • Orange Almond Cake with Fresh Oranges in Toffee Syrup

Marinated Grilled Summer Veggies – Stonewall Kitchen

marinated grilled veggies

Ingredients

1 eggplant, sliced into 2” rounds

2 summer squash, cut into 2” thick slices lengthwise

2 zucchini, cut into 2” thick slices lengthwise

2 portabella mushrooms – de-finned

2 yellow bell pepper, seeded, deveined, cut into 2” wide slices lengthwise

2 red bell pepper, seeded, deveined, cut into 2” wide slices lengthwise

1 medium red onion, peeled and sliced into ½” rounds

 

Marinade

1 Tbsp. kosher salt

1/3 cup red wine

1/3 cup olive oil

2 cloves minced garlic

1 Tbsp. grated orange rind

½ cup minced sage leaves

½ cup coarsely chopped basil

¼ cup minced fresh rosemary

1 Tbsp. Fresh black pepper

 

How

Combine cut veggies and mixed marinade for 1-4 hours, drain and paced on medium high grill turning frequently. About 6-8 minutes

 

 

Did you know that when buying portabella mushrooms you want it to be tighter to the stem that is why they always sell packaged steam side down so you can’t see this. Wide open mushrooms are father along.

 

 

 

 

A portobello mushroom is nothing more than a fully mature cultivated white mushroom. Most people think it’s an exotic mushroom, but it’s just the regular white supermarket variety that’s been allowed to grow to maturity.

Back in the 80s, a clever marketing campaign coined the name “Portobello” to bestow a little more cache to the oft-overlooked grown-up creminis, and boost their popularity. Portobellos are actually creminis, which are the cultivated brown mushrooms you see in the supermarket.

The difference between the three mushrooms is the maturity. The white button is the youngest and most mild tasting. If not harvested, it grows into a cremini, which is pretty similar to the white button in terms of size and taste, although it has a brown cap and is slightly deeper in flavor. Further growing of the cremini will yield the fully mature portobello, which has the most complex flavor.

With this in mind, you simply choose portobellos the same way you’d choose any cultivated mushroom. Here’s a few tips:

* Choose firm mushrooms. Avoid any that have withered. It’s okay if they’ve slightly dried — that only intensifies their flavor, but look to make sure they’re not entirely soft/wrinkly and in the process of collapsing.

* Avoid any that are slimy or bruised, or have other surface blemishes — like pits or gouges.

*Smell it: it should smell earthy. If there’s any hint of ammonia, or other off odors, then you know the mushroom has spoiled.

How you store your mushrooms is very important. If you’ve bagged them in plastic at the store, it’s imperative that you remove them from the bag when you get home. Plastic traps moisture, which will cause the mushrooms to rot. You want to strike a happy medium: not too dry, not too moist. I prefer to spread them out in a single layer on a parchment covered baking sheet, and then cover them with a linen or cotton dishtowel loosely draped on top, and then place the tray on a refrigerator shelf. They stay nice and fresh like this for a few days.

To clean them, you can use a soft brush, like a pastry brush, or a damp paper towel. Most people caution against soaking mushrooms to clean them because they absorb so much water that they can become waterlogged and mushy; however, I have had no trouble immersing them for a quick dunk and swirling them around to dislodge any dirt. I drain them in a colander and give them a good shake, and then turn them out onto paper towels to dry. I think it’s best to store them unwashed, and then clean them shortly before use.

A Sweet And Tangy Kale Slaw From The Famed Moosewood Restaurant

Thanks Nicole!!

January-2014-eNews-Confetti-Kale-from-Moosewood-269-2-862x1024The famed Moosewood Restaurant in Ithaca, N.Y., celebrated its 40th anniversary last year. The natural foods eatery has generated a dozen cookbooks. Dishes like the colorful kale slaw featured here have kept Moosewood going through the decades. (Click here to see the recipe.)

This fresh vegetarian dish – which can be pulled together in about 30 minutes – is both sweet and tangy. It combines several foods that are good for you:  kale, apples, greens, carrots, and celery.

Our fruity Arbequina would be perfect for preparing the fresh orange and lemon juice dressing, which also features apple cider vinegar.

The recipe appears in Moosewood’s latest cookbook, Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013). The book walks you through the steps for prepping the slaw.

“Several of the vegetables are described as shredded, by the that sometimes we mean shredded with a hand grater and sometimes shredded with a sharp knife,” the book notes. “It could get confusing, so we give you specific instructions for prepping the vegetables.” (Click here to see the recipe.)

The slaw can be served immediately. Letting it sit “intensifies” the sweetness. The dish will keep in the fridge two or three days.

Bon appétit,    California Olive Ranch Master Miller Bob Singletary

Salads and Dressings

Confetti Kale Slaw

Recipe courtesy of Moosewood Restaurant Favorites (St. Martin’s Griffin, 2013), by the Moosewood Collective

Ingredients
  • ½ cup orange juice
  • ¼ cup fresh lemon juice
  • 1 Tbs. apple cider vinegar
  • ¼ cup extra virgin olive oil
  • ¼  tsp. salt
  • ¼ tsp. ground black pepper
  • 1 large firm apple, shredded (1-2 cups)
  • 1 cup shredded green or red cabbage
  • 1 cup shredded carrots
  • 1 cup minced celery
  • ¼ cup minced scallions
  • 3 cups shredded kale, packed

Directions

  1. To make dressing: Whisk together orange juice, lemon juice, vinegar, olive oil, salt, and black pepper in a large bowl.
  2. Prepare apple and vegetables and place them in the bowl as you go: Peel the apple or don’t, and shred it on large-holed side of a hand grater. To prevent apples from discoloring, toss well with dressing.
  3. Thinly slice cabbage and cut across the slices about every inch. Peel carrots and shred on large-holed side of a hand grater. Mince celery. Mince scallions.
  4. To shred kale: Rinse kale leaves and shake off excess water. Strip leaves from large stems and pile on a chopping board. Gather kale into a compact mass and thinly slice it. Then cut down across slices, chopping kale into 1- to 2- inch pieces. Go after larger pieces of kale that got away from you when you were slicing it.
  5. Add shredded kale to bowl and toss well. Delicious served right away, but the sweetness intensifies as it sits. This slaw will keep in the refrigerator two to three.

January-2014-eNews-Confetti-Kale-from-Moosewood-269-2-862x1024

Orange Quinoa Stuffed Acorn Squash with Pecans

Orange Quinoa Stuffed Acorn Squash with Pecans

My wife found this and we made when Mark and Missy came up from DC, we had no cranberries so we tried it with tart dried cherries. This was great, I mean really good. I asked Marie if I could use her pictures and post she said no problem. You can find more of her recipes here citronlimette, it is a nice site with some great recipes and ideas. Thank you Marie for this great treat!

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Seasonal acorn squash stuffed with quinoa. pecans and cranberries is my idea of a healthy vegetarian meal. This recipe for orange quinoa stuffed acorn squash is easy to prepare and a real feast. I love the sweetness of the squash and the nuttiness of the quinoa.

Quinoa is addictively delicious.  Quinoa is usually treated like a grain or starch, cooking up like rice or pasta in a fraction of the time.

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Choose squash that are heavy for their size and have a hard, deep-colored rind free of blemishes or moldy spots.

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Once the seeds are removed, winter squash can be baked, steamed or simmered.

Orange-Quinoa-Acorn-Squash2

 

Ingredients

  • 2 small acorn squashes, halved length-wise, seeds removed
  • 5 tablespoons olive oil, divided
  • 1 cup vegetable broth
  • 1 cup orange juice
  • 1 cup quinoa
  • 1 small onion, diced
  • 1 stalk celery, diced
  • 1 clove garlic, minced
  • 1 teaspoon dried thyme
  • ½ cup dried cranberries – we were out of these so we substituted tart cherries
  • ¼ cup chopped pecans
  • Salt and freshly ground black pepper
  • 2 tablespoons maple syrup (optional)

How:

  • Preheat oven to 425 degrees. Line baking sheet with parchment paper or foil. Rub squash flesh with 3 tablespoons oil and place face up on baking sheet. Roast 30-35 minutes or until flesh is easily pierced with a knife. Remove from oven and cool.
  • Meanwhile, in saucepan bring broth and orange juice to a boil; stir in quinoa, lower heat and simmer, covered until ready. When quinoa is done cooking, turn off heat.
  • In medium pan, heat remaining 2 tablespoons oil over medium heat. Add onion and celery and sauté until soft and translucent, about 6 minutes. Add garlic and thyme and sauté an additional 1 minute.
  • Add onion mixture, cranberries and pecans to cooked quinoa and toss until combined; add salt and pepper to taste.
  • Fill each squash half with quinoa mixture. Drizzle with a bit of maple syrup before serving, if desired.