We were looking for a side dish for our ham tonight and thought we’d give our spaghetti squash a different twist. My pictures don’t do it justice; for some reason I have a hard time photographing things like this sometimes. Anyway, just a quick post for the recipe today.
1 1/2 cups spaghetti squash
1/4 tsp salt
1/8 tsp cayenne
1/8 tsp garlic powder
1/8 tsp pepper
1/4 cup milk
1/2 cup shredded cheddar
Prep spaghetti squash by baking to soften ~ we baked out whole for about 45 minutes at 350 degrees to soften; then cut in half and removed seeds before shredding with a fork.
In buttered baking dish spread spaghetti squash; sprinkle with salt, pepper, garlic, and cayenne. Pour milk over top and spread with shredded cheese. Bake at 350 degrees for about 30 minutes.
I like to come up with new ways to fix my veggies. I think the combination of cauliflower, broccoli, and carrots are a great dish. Today I decided to broil them for a few minutes just to see what would happen. It was delicious.
fresh sliced carrots
fresh cauliflower florets
fresh broccoli florets
salt and pepper
garlic and cayenne or any spices desired
I started by blanching the vegetables for 2 minutes in boiling water and strain into ice water too cool.
Once cool, drain the veggies and toss with a little bit of olive oil and seasoning. Spread onto buttered baking sheet and broil a few inches from the heat for about 10 – 12 minutes or until desired doneness. I used the second rack from the top of my oven for the broiling position; I think next time I will try them closer to the heat source so I would assume they will cook faster; just keep an eye on them and serve when ready.
I bought a little package of fresh green beans at the store today and thought I’d pair them with a little lemon. I rather liked the results; it was really simple to do and a refreshing change.
8 o.z. fresh green beans
1 Tbs butter
salt and pepper
Melt butter over medium to medium high heat add green beans season with salt and pepper and toss together. Cover and cook for about 7 minutes stirring occasionally. Meanwhile zest the lemon. Once green beans are desired tenderness remove from heat and season with lemon zest and juice from half of the lemon.
I bought some broccoli at the farmers market today …. in retrospect I should have known it wasn’t the best idea. Broccoli doesn’t like this much heat and it’s been very hot. It tends to get bitter and I am not a huge fan of bitter. I did a little research on how to remedy this and combined the best ideas I could find. I must agree that it worked. I first blanched the broccoli with a little vinegar in the water … this probably did the job alone, but I decided I wanted a lemon butter seasoning so I went ahead with my plans. It came out very well; I must confess I purchased this fresh from the farm I did have to remove a couple of worms … they happen; I’d much rather pick out pests than contend with pesticides. After blanching I found the 2 rather easily. Soaking in salt water before beginning also helps so make sure and wash and check your veggies thoroughly.
12 o.z. fresh broccoli
1 quart water
1/4 cup white vinegar
1 tsp lemon zest
1 Tbs butter
juice of one lemon
Bring water and vinegar to boil. Add broccoli and boil for 1 – 2 minutes. Immediately drain and submerge in ice water for 2 minutes. Drain and set aside until ready to cook. In sauce pan melt butter, add lemon zest and lemon juice. Cook broccoli 4 – 5 minutes until heated through.
Ok, so making a fat-free dressing isn’t my first intent but for some reason I am not a huge fan of all the oil that is in a true vinaigrette. While making a raspberry dressing the other day I grabbed my cooking olive oil vs. the extra virgin type; I was so disappointed when I tasted what was starting to be a super combination. Ergo my oil-less dressing was created. I often use just balsamic vinegar on my lettuce anyway so no oil just makes sense. We enjoyed our tossed salad with romaine lettuce, locally grown radishes, tomato, carrot, and mushrooms. We also added some avocado to our salads; it just seemed like a natural addition with the cilantro and lime.
Strawberry Cilantro Salad Dressing
1 cup fresh strawberries
1/4 cup sugar
1/4 cup vinegar ~ I used rice vinegar for a milder taste
1 tsp cilantro
1 Tbs lime juice
1/2 tsp pepper
1/2 tsp salt
In blender combine all ingredients. I strained my dressing through a metal sieve. Some of the seeds still slip through and of course you lose a bit of the pepper and cilantro but it keeps most of the seeds at bay if you are sensitive or just don’t feel like contending with them in your teeth all day!
I mention the guacamole yesterday; I don’t always make it the same way but I really enjoyed this chunky version. The flavors all worked well together. I’ve seen many different techniques as far as the preparation. One thing all have in common is use of lime juice to prevent the avocado from browning and of course covering well if storing before serving. I opted today to prep everything but the avocado in advance and add the avocado just before serving. This worked out really well and made it easy to throw together when the time was right.
1/2 jalapeno finely diced
2 green onions thinly sliced
1 clove garlic ~ minced ~ I used my zester for this but a garlic press works well too
juice of one lime
2 Tbs diced tomato
1/2 tsp each salt and pepper
1 avocado ~ chopped or mashed as desired
Combine all ingredient except for the avocado. Set aside at room temperature until ready to serve and add the avocado just before serving.
Alternately if you wish to add the avocado early I would recommend waiting to add the tomato until time to serve or omitting completely as it can make the guacamole discolor and get a bit watery if it sets too long.
Fried rice is one of those things I don’t really have much experience making. I enjoy it and going vegetarian wasn’t exactly my intent when I started making it today. I just wanted a great side dish to go with the fried shrimp and homemade asian zing dipping sauce. In fact when I took my first bite I blurted out “there was bacon cooked in the fridge”; well that and I “forgot the water chestnuts”.
It was one of those recipes I did with substitutions. Normally I would have used celery but I was out; so cabbage instead. As for green onion diced yellow onion would have to do. I was just trying to make this with what I had on hand. The results were very tasty. There are a few changes I would make on the next batch. Like cooking the rice ahead, cooling, and maybe rinsing to keep it from being sticky.
We were just debating if vegetarians eat eggs … if you don’t eat eggs leave them out. Our eggs however were free range with a vegetarian diet if that helps!
Vegetarian Fried Rice
1 cup raw rice ~ Jasimine long grain cooking rice is my favorite
Cook rice for 10 minutes; the rice will still be chewy. Rinse the rice if desired; I chose not to as to maintain the nutrients but the rice was sticky when finished. Heat olive oil in large skillet or wok. Add onion, peppers, and crushed red pepper sauté 3-4 minutes until tender. Add ginger, rice, garlic, peas, and soy sauce; continue cooking about 5 more minutes over medium heat. Add cabbage heat through; push rice to sides of pan and add egg to middle stirring to break up as it cooks. Toss everything together and serve.
Enjoy and don’t be afraid to add your favorite things ~ Kimberly