Tag Archives: recipe

Stuffed Spaghetti Squash

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Supper tonight spaghetti squash from a friends garden.

I halved the squash, removed the seeds and baked face down at 400 for 30 minutes.
Once cooked I scraped out the innards and mixed with cooked Gimme Lean, shredded Brussels sprouts, onion and garlic powders and black pepper.
Then put the mixture in to the squash halves, topped with Daiya mozzarella and baked for an additional 15 minutes.

Seeds removed and a little oil and pepper before going in the oven.

Seeds removed and a little oil and pepper before going in the oven.

Stuffing added and before going back in to the oven.

Stuffing added and before going back in to the oven.

BBQ Shredded Carrot Sandwich

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Marinated and roasted shredded carrots topped with a vinegar based bbq sauce, a simple purple cabbage slaw (shredded cabbage and vegenaise) and pickles. Served on a whole wheat skinny bun.

To make the carrots…

Ingredients
1 – 10oz bag shredded carrots
2 TBSP tamari (or soy sauce)
2 TBSP liquid smoke
1 TBSP maple syrup
1/4 tsp onion powder
1/4 tcp garlic powder
1/4 tsp black pepper

Directions
In a small bowl mix together all ingredients except the carrots.
Put the mixture along with the carrots in a ziplock bag (my carrots came in a resealable bag which I used).
Work the mixture around coating the carrots.
Let marinade for at least a couple hours occasionally working the bag to coat the carrots.
Place shredded carrots on baking sheet and bake at 350 for about 20 minutes.

This same method can be used to make carrot “hotdogs” only cooking the full carrots closer to 30 minutes..

Curry Potatoes, Chick Peas & Spinach

Ingredients
2 medium potatoes diced
1/2 large red onion chopped
1 can chick peas drained
1 can coconut milk
2 Tbsp tomato paste
1 Tbsp curry powder
1 tsp paprika
1 tsp dried basil
1 tsp black pepper
Baby spinach
Cooked rice

Directions
In a 350 oven roast potatoes 20-30 minutes stirring halfway
In a large skillet cook onions down
Add chick peas to skillet and cook for a couple minutes
Add roasted potatoes, coconut milk, tomato paste and spices.
Cook till heated through
Add spinach and cook till spinach is wilted down

Serve atop rice

Pineapple Fried Rice

 

Notes: We both like this even though I’m not a big fan of sweet with my savory.

Ingredients:
3 cups cooked, refrigerated brown rice
Container of cubed fresh pineapple (little less than 1 lb.) I diced into smaller pieces
1/2 cup chopped raw cashews
1 red bell pepper diced
4 green onions sliced
2 cloves garlic minced
2 Tbsp tamari
Cilantro

Directions:
Cook the pineapple and bell pepper on high in wok till pineapple is caramelized
Remove pineapple and bell pepper to a bowl
Add green onion to wok and cook for a minute
Add cashews and cook for 1/2 minute
Add rice and and cook till rice is heated
Add back in the pineapple, bell pepper and the tamari and mix through
Garnish with cilantro

 

Bibimbap

Bibimbap

My version of the Korean dish Bibimbap.

Ingredients:
Rice.
Cucumber cut in to strips.
Red bell pepper cut in to strips.
Carrots shredded.
Spinach chopped.
Mushrooms sauteed.
Tofu cut in to thin strips and pan-fried *optional

Kochujang Sauce:
2 TBSP fermented red pepper paste (available at Asian grocer)
1 clove minced garlic
1 TBSP rice vinegar
1 tsp sesame oil
1 TBSP tamari
2 tsp maple syrup

Directions:
Place a mound of rice in a large bowl.
Line the bowl with the vegetables.
Top with tofu and sauce.
Mix well before eating.

Notes
I generally make a double batch of the sauce.
Top with an egg cooked however you like in place of the tofu.