Entrees, Garden, Vegetable

Spaghetti Squash – healthier option

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I don want to say this is the perfect option to pasta-  because well I am a pasta freak! This is a healthy option for a good spaghetti sauce that taste really good!  the key is a fresh spaghetti squash and really getting it steamed/bakes to tender.  I just half mine- seed it and roast it in an inch of water on the base of the pan. Cutting a raw squash can be tricky with the outside skin being really hard and tough.  So if this makes you nervous- roach the entire whole squash and seed it when its fully cooked.  I would recommend foil wrapping it if you cook it whole and icreash bake time by 20 minutes depending the size of the squash. Turn it half way thru the baking process.

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I roasted mine tightly foiled covered and halved for 1 hour at 400 degrees.  this was a 2.5 lb squash.  you can tell if its done if the exterior is soft and gives easily.

remove and allow to cool- then fork spread the meat into a bowl. season to taste.

 

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I like mine, as pictured, with my ground chicken veggie tomato sauce with a sprinkle of parmesan cheese.  also good with butter, salt and pepper or season salt.

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Soups and Appitizers, Vegetable, Vegetarian

Cauliflower Corn Chowder

Im trying, probably like most, to eat healthier these days. Smaller portions, more vegetables and lower fat. I love the new rice made from cauliflower and this simple chowder is hearty, healthy and satisfying. Using our friend cauliflower for the star of the party.

Easily made Vegan (suggestions added) my shown recipe includes bacon, chicken-broth and 1 %milk.

  • Small cauliflower stemmed and florets chopped
  • Small sweet onion chopped
  • Stalk of celery chopped
  • Med carrot cleaned and chopped
  • 1 small bag frozen sweet corn
  • 2 slices of bacon chopped (sub olive oil) V
  • 6 cups broth
  • Tsp better than bouillon chicken (V sub vegetable flavor)
  • 2 cups milk or coconut milk V
  • 2 T flour or 4 cornstarch V
  • Bay leaf
  • White pepper to taste

Cook bacon til partial done add vegetables less corn.

Cook until onion and vegetables just start brown. Stay close so they dont burn.

Add broth and bullion and simmer 10 min til soft.

Carefully with hand mixer or blender blend the veggies to desired texture. I like mine at a choppy texture larger than rice.

Return to pan-add corn and bay leaf bringing back to gentle simmer. Heat thru-

Sprinkle flour across top and mix in. If using cornstarch mix first with 1-4 cup water or broth and add.

Add milk( or coconut milk) and simmer to desired thickness.

Serve with garnish of parsley and croutons.

Hearty soup that is creamy, filling and satisfying.

breakfast, Entrees, Garden, Gluten Free, Dairy free, kitchen Tips, Traditions, Vegetable, Vegetarian

Morning Skillet Potatoes

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I am all about easy and fast these days.  Not just because if time but with us all cooking so much more-  we want to be useful with what we have as well as healthy and tasty.  My FAVORITE is baked potato night at home.  We do a big assembly line of toppings and you make your own.  I always bake two extra potatoes just in case there is company.  But we all know it’s for the easy morning skillet you can make with the left over spuds.  Simple-Fast and add a dippy egg on top and you have breakfast bliss. Enjoy!

Ingredients

  • Two good sized bakers potatoes-cooked
  • Mixed bell peppers Green, yellow, red chopped
  • Small sweet onion cleaned and chopped
  • 2 cloves chopped garlic fresh- heaping tsp Jarred
  • seasoned garlic salt to taste
  • two Tablespoons of Canola Oil
  • Black pepper
  • parsley garnish optional

Chop potatoes and place into a prepped heated to a sizzle(add salt to oil heating) hot deep skillet or cast iron with oil.

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Chop peppers and onions on top of potatoes and press down to start a bottom crust. Flat spatula flip as bottom browns about 3-4 minutes.  don’t let it burn- but should be good and crispy in 12 minutes.

Easy short cut- I like to have chopped peppers in easy grab bags in the freezer. Frozen peppers work great in this skillet.

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Serve as a yummy side to the star of the plate with a glorious runny egg on top.  Enjoy.

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Gluten Free, Dairy free, Traditions, Vegetable, Vegetarian

Protein Alternative

I have been getting request for Vegan, Gluten Free, Dairy free, high protein, healthy options. Not that my cooking isn’t healthy but us southern cooks do gravitate to real butter and heavy cream at times. so I decided to do some research and start coming up with some original options in these categories. I discovered a great protein alternative called TVP(Textured vegetable protein). Bobs Red Mill makes a very affordable product that I found to be very tasty. It has a unique chewy texture that when rehydrated and mixed in with sauces, chili, soups, salads.  Check out my Protein Packed Wild Rice Recipe.

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