Garlic bread spaghetti squash » The Lovely Bits Okay, vacation is over for me {Michele}, and back to the normal day to day. We went up to Cape Cod for a few weeks and really got to turn off all electronics and just sit around and do nothing. Now, back in the city and feel like we left wearing floaty dresses, and came back bundled up in sweaters. I guess Autumn is here. If the Farmer’s Almanac is to be believed, we are in for a super chilly winter, so, I guess it is time to start digging out the winter clothes, and more importantly, start getting ready for all the fun winter food to be made. I had never heard of spaghetti squash until a few years ago. Since all the ingredients in this recipe are natural and not processed, we need to make sure that we get the most fresh and best quality possible. What to look for: a spaghetti squash with a firm, dry rind free of soft spots and cracks. Cut it open with your sharpest knife. Put your childhood pumpkin scooping skills to use (finally!) Flip the squash over to bake. Serves 2
Peas and Crayons: What I Ate Wednesday #80 + Summer Staples Someone needs to get What I Ate Wednesday a multi-pack of depends and some prune juice because it's getting OLD! Ooh! and while we're at it, we can also get it a shiny chrome walker with tennis balls on the bottom. Though I really just wanted an excuse to bring balls into the conversation. Clearly WIAW is old, but not very mature =) Or maybe I'm the one lacking in maturity? Well now that I've gotten that out of the way with, let's talk about food! Here's what I ate... on Sunday! Speaking of cherries, OXO just made my love affair with cherries 1001x more intense with their latest gadget. Nearly every gadget in my kitchen is OXO -- and for good reason! On to lunch! [lunch] mixed greens salad with cucumber, tomato, chia, falafel balls and my beyond baller homemade zucchini-ziki sauce as a dressing. [ACV shot!] I'm not one to deny myself a small mountain of macaroni and cheese when the craving strikes so finding a way to turn it into a balanced meal is a must! Confetti Mac & Cheese
UPPSKRIFT: Kjúklingur með pestó og mozarella – Fljótlegur og auðveldur! | Pjattrófurnar Hráefni 4 kjúklingabringursjávarsaltmalaður svartur pipar (ég nota alltaf krydd frá pottagöldrum)grænt eða rautt pestóferskur mozzarella ostur1-2 tómatar Aðferð: Hitið ofninn í 180°C. Skerið kjúklinginn eftir endilöngu, 2-3 lengjur úr hverri bringu (eftir stærð). Kryddið með salti og pipar. Smyrjið eldfast mót með olíu. Þegar kjúklingurinn er næstum því full eldaður, takið álpappírinn af og setjið tómatsneiðar og mozzarellaostinn yfir hann. Bakið í ofni í 5 mínútur eða þar til osturinn er bráðnaður. Berið fram með fersku salati. Með þessari sælu mæli ég með 100%. Þessi dásamlegi réttur er svo góður að þú svífur á vellíðan langt fram eftir kvöldi, afslöppuð og fín. Höfundur: Guðný H.
More snow, can you believe it? The only thing to do is to make something hearty and warm...how about a little corn chowder? This makes a pretty good size pot, probably 4 to 6 very hearty servings. Cold Weather Corn Chowder 1 medium onion, chopped1 large rib of celery, chopped2 medium carrots, chopped4 small to medium potatoes, cut into small chunks15 ounces of corn, canned or frozen2 T. flour4 T. olive oil (or other oil)1 cube vegetable or chicken bouillon4 cups water1 cup of cream (or, use milk if you want to keep calories down a bit)1 cup cheddar cheese, shredded1/4 t. cayenne pepper or hot sauce to tasteSalt and pepper to taste In a large pan heat the olive oil and flour, stirring so that it doesn't scorch, to create a roux. Goes great with warm cornbread or cheddar biscuits and a salad. And, while you are enjoying the chowder, take a look at the Artsy Blogger links this week...we welcome a new member, Vicki from Faint Heart Art...welcome Vicki! Creative Dreamer A tutorial to make your Valentine a fun little gift...
Spinach Artichoke Pasta « A Life of Flavor *adapted from Heat Oven to 350* Do you love spinach artichoke dip? I sure do. I don’t make it that often and when I realized I wanted it today, I thought it’d be interesting to make it into a main dish or entree. Enter pasta and we have a fantastic combination. This pasta dish tastes just like the dip. 1 12-oz box pasta (I used bowties)1 tsp butter2 cloves garlic, minced1 8 oz package reduced fat cream cheese1/2 cup milk1/2 cup reduced fat sour cream1/2 lemon, juiced1/2 tsp salt1/4 tsp red pepper flakes1 14 oz can artichoke hearts (packed in water), drained and chopped10 oz chopped, frozen spinach, thawed, with as much excess water squeezed out as possible1/2 cup parmesan cheese, shreddedAdditional Parmesan for serving Cook pasta according to package directions. In a medium saucepan over medium heat, melt butter and add garlic. Drain pasta and add to artichoke mix. Like this: Like Loading...
UPPSKRIFT: Pestókjúklingur með rótargrænmeti, ótrúlega einfaldur! | Pjattrófurnar Þessi kjúklingaréttur er ekki bara góður, heldur er hann ótrúlega auðveldur. Ekki verra ef tíminn er naumur og stórfjölskyldan á leið í mat. 1,5 kg af kjúklingabitum (lærum, leggjum og vængjum)3 sætar kartöflur1 bökunarkartafla2 stórar flysjaðar gulrætur, skornar í stóra bitasjávarsaltnýmalaður piparPestó Grænmetið skorið niður og sett í eldfast mót. Góðu pestói er smurt vel yfir kjúklinginn. Mér finnst Sollu pestóin æði. Sett inn í 160 gráður heitan ofn og bakað í ca. 75 mínútur. Gott að bera fram með fersku salati með mangó, vínberjum og furuhnetum. Höfundur: Guðný H. Guðný H.
"Better than Potatoes" Cheesy Cauliflower Puree (Low Carb) Welcome to IBIH to all of you newbies coming over from Pinterest! Please check out the Recipe Index for more creative low carb and gluten free recipes, or head over to the Cookbook page to download The Gluten Free Low Carber! There are lots of fun conversations going on over on the IBIH Facebook Page, so I hope you’ll join us over there! You can also follow on Twitter, Pinterest, and/or subscribe to IBIH by email or RSS so you don’t miss any of the new recipes being posted weekly! A cauliflower puree that’s better than potatoes?! It’s day five in my week of low carb recipe posts, and my third day of strict low carb eating myself. Now I’ve done low carb diets before, and heard many people tout cauliflower puree as an acceptable substitute for mashed potatoes. I think part of the problem for me is that they always seem too watery and don’t have that true starchy mouth feel of real potatoes. Well it worked! "Better than Potatoes" Cheesy Cauliflower Puree (Low Carb) Author: Mellissa Sevigny
Slow Cooker Spinach Lasagna | Unilever: Making Life Better Recipe serves: 8 Nutrition Facts Slow Cooker Spinach Lasagna This classic family favorite has all the flavor without slaving over a hot stove. Share Print Email Ingredients 2 containers (15 oz. ea.) ricotta cheese 2 cups shredded mozzarella cheese 1/2 cup grated Parmesan cheese 2 eggs 1 box (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 envelope Lipton® Recipe Secrets® Vegetable Soup Mix 2 jars (1 lb. 8 oz. ea.) Directions Combine ricotta, 1 cup mozzarella, 1/4 cup Parmesan, eggs, spinach and Lipton® Recipe Secrets® Vegetable Soup Mix in medium bowl; set aside.Spread 1 cup Pasta Sauce in 6-quart slow cooker. Find A RecipePlease enter a keyword or select category Almond Meal Cookies with Coconut and Chocolate Chips Recipe A month or so back I stumbled upon blog so lovely I immediately became enamored. The name, Sprouted Kitchen. The mission, to make whole foods tasty. The pair behind the movement, husband and wife Sara and Hugh Forte – cook and photographer, respectively. Consider me hooked, hence the reason I hopped over to Amazon mere moments after discovering their site and snatched up a copy of their new cookbook. I love Sprouted Kitchen because it’s not trying to be anything, per say, besides honest. John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. I was so excited to make these cookies – my first recipe to try from Sprouted Kitchen – that I think I literally squealed out loud while gathering my ingredients. So thank you Sara for dreaming up such delicious, wholesome recipes and sharing them on Sprouted Kitchen. Almond Meal Cookies with Chocolate Chips and Coconut Recipe type: Dessert
Spanakopita Strudels I am Greek. I did not, however, grow up in a family like the one portrayed in My Big Fat Greek Wedding. My mother did not pack me “mouss-ka-ka” for lunch. My aunt never chased me around with a roasted lamb’s eyeball. But I do have about 50 uncles named Nicky. Greek food is comfort food for me, and yet, if you searched the recipe archive of my blog, you’d never know it. In preparation for Easter, I’ve started brushing up on a few of my favorite Greek recipes, starting with spanakopita. Over the next few weeks, as my Easter menu — spanakopita, keftedes, tzatziki, and olive bread — comes together, I hope the all-but-absent Greek category on this blog starts gaining a presence. When making spanakopita, don’t be tempted to brush each layer with butter. Spanakopita Strudels Yield = 9 to 10 10oz. baby spinach 8 oz. cottage cheese (small curd) 12 oz. feta 5 eggs, beaten 1 1/2 sticks butter (gasp! *Fillo comes in all shapes and sizes these days. 1. 2. 3. 4. 5. 6. 7. Large Spanakopita 1. 2. 3.
Low Carb & Gluten Free Pizza Crust I’ve come to realize in the last week that I have been in a toxic relationship. I had a feeling that I needed to end it, but I was in denial for months. The other night was the straw that broke the camel’s back. It was a difficult break-up, but I have to do what’s best for me in the long run so I ended it. Had ya goin’ there for a sec didn’t I? the ER. Makes one 10″ pizza (serves 2) Recipe ingredients: 1/2 cup flax meal 1/4 cup coconut flour 1/4 cup hemp seeds 1/2 cup parmesan cheese 1/2 tsp garlic powder 1/2 tsp oregano 1/2 tsp baking powder 2 eggs Combine all of the dry ingredients and mix well. Note: If you can’t get hemp seeds you can use almond meal/flour instead, but it will alter the nutrition information. Approx nutrition info. per half pizza (crust only): 493 calories, 33g fat, 5.5g net carbs, 29g protein
Bacon, Ranch, and Chicken Mac and Cheese « First Look, Then Cook I hope that this is the first of many Mac-n-Cheese recipes on this blog. I have certainly made my share over the years. I am always looking for new unique Mac-n-Cheese recipes though – ones that are not just noodles and cheddar cheese. I remember about a year ago I made a recipe for 4 kids that had 4 different types of cheese and bacon – and one of the kids (not one of mine) told me that it was the best Mac-n-Cheese he had ever had. Now, I guess I can’t take that as a complete compliment, since my competition was probably just Annie’s – but still, it felt good. I saw this recipe in Cooking Light - and because I am not a fan of ranch dressing, it didn’t hit me as something I really longed to make. Ingredients Preparation Cook pasta according to package directions, omitting salt and fat; drain. Cook bacon in a large nonstick skillet over medium heat until crisp. Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Preheat broiler. Like this: Like Loading...
Chocolate Brownie Mug Cake (Low Carb & Gluten Free) Ever since I had Carolyn’s (All Day I Dream About Food) Meyer Lemon Mug Cake a few months ago, I’ve been obsessed with them. I had never made a low carb mug cake before, but I loved that they were so easy (and fast!) to make, and that you aren’t committed to an entire pan of something. Portion control is so much easier when you are only making one or two servings of something at a time! I knew I wanted to do a chocolate brownie low carb mug cake, and definitely wanted it to have a brownie-like feel. It took some experimenting (oh the things I do for you), but I finally hit on the right combination to get the texture that I wanted. A word of caution that microwaves and mugs vary – I found this out the hard way. I had been using the same mug for several tries with great results, then I made the last one with a thinner walled mug and it was WAY overdone. I added pecans to mine because nuts are a must in brownies as far as I’m concerned. They probably hate puppies and rainbows too. Ingredients