Tuesday, May 9, 2017

Spaghetti Squash with Jalapeño Cream

This year I took advantage of the Produce Powwow we were blessed with quality and savings. Spaghetti squash is something I don't normally purchase, though I love many types of squash, spaghetti never was something I was interested in.  We ended up with three very large ones and I surfed the web of different recipes.  This recipe is one that would be perfect for a Mexican Restaurant.  It was definitely a hit and one I know I'll be making again.  Hey church pot luck!  Well to be fair I needed to use a few of the many many Jalapeños I got at the Powwow ~


Spaghetti Squash with Jalapeño Cream

1 spaghetti squash (around 3 lbs)
2 cups milk
2-3 Jalapeños (extra depending on heat), stemmed, seeded and chopped
2 Tbsp flour or gluten free
1 tsp salt
1 cup shredded jack cheese - I used pepper jack that's what I had

Preheat oven to 375 degrees.  Cut squash in half lengthwise and scoop out seeds.  Place cut side down on a lightly buttered baking sheet bake until tender when flesh is pierced with a fork, 30 -40 minutes.

Meanwhile, in a medium saucepan over medium heat, warm milk and Jalapeños until bubbles form along the edge of the pan.  Remove and let sit for 15 minutes then strain and discard Jalapeños.

When squash is cool enough to handle, using a large spoon scrape the strands out of the skin and into a large bowl.

In a medium saucepan over medium-high heat, melt 2 Tbsp butter.  Whisk in flour, salt and cook, whisking until flour smells cooked about 3 minutes. (Original says like piecrust)  Slowly pour in Jalapeño infused milk while whisking.  Reduce heat to medium and continue whisking until mixture thickens slightly, about 3 minutes.

Pour mixture over squash and stir to combine.  Transfer mixture to a buttered 2 quart baking dish. Sprinkle with cheese and bake until bubbling and brown on tope, about 30 minutes.


The original recipes from Sunset the photo looked beautiful, of course I had to make a little extra, it does keep delish for some time!  A couple of years ago my husband and I went to a restaurant in Tucson and I ordered there Green Chili Mac n Cheese.  I made that last night infusing the milk with Hatch green chili! Loved it!

A note on the powwow - I don't know how you feel about the idea of rescued food.  Please take time to check out the site it will possible change how you see things and hopefully for the good.  There is no reason for any to go hungry.  The produce I purchased both organic and conventional was 60 pounds for 10 dollars.  You and can, dehydrate, freeze just eat!  We should feel shame with the waste.
Check them out Borderlands  or the click above on Produce Powwow.


Monday, August 22, 2016

Tzatziki Cucumber Salad ~


I recently acquired a bunch of cucumbers and this is a refreshing summer salad I found at Eating Well that used up two, unless you make extra!   lol

Tzatziki  [tsäˈtsēkē] Greek


You will need:
cucumbers
salt garlic
greek yogurt
fresh or dried mint
fresh ground pepper and salt

1 large or 2 small cucumbers, halved and seeded then coarsely shredded.  I place shredded cucumber in a bowl or colander lined with a couple paper towels or a cotton tee towel to help remove excess water.

1 clove garlic peeled and coarsely chopped, sprinkle with 1/4 teaspoon of salt and work into a paste. You can use a fork or mortar.

In a bowl place 1/2 plain greek yogurt, 2 tablespoons chopped fresh mint or 2 teaspoons dried, whisk together with garlic paste and freshly ground pepper to taste.  Gently squeeze out any left excess water from the cucumbers and add to bowl stirring together combining with yogurt mix.

Taste and season with salt and pepper if needed.  This is nice and refreshing.


Friday, June 10, 2016

Cocoa- Nut Peanut Butter "No-Bake Cookies!"

This recipe was found in Better Nutrition - the shopping magazine for natural living that I picked up in Sprouts Farmers Market or you can go here.



Makes about 20 cookies - tastes more like a rich chocolate candy - truffle.

Cocoa-Nut Peanut Butter - Deliciousness ~

1/2 cup coconut oil softened, not melted - nothing hard its usually soft
2/3 cup natural unsalted peanut butter smooth or crunchy
1/2 cup raw honey or more to taste, but not needed
6 TB dark cocoa powder
1 tsp vanilla extract
3/4 tsp sea salt
1 1/2 cup unsweetened coconut flakes
1 1/2 cup whole rolled oats (you can get gluten free)*

Combine coconut oil, peanut butter, honey, cocoa powder, vanilla, and sea salt in bowl of mixer, and beat until well combined and smooth.  Add coconut and oats beat until well incorporated and mixture forms a loose dough.

Using a tablespoon, drop generous dollops (about 1.5-inch rounds) of dough into a glass storage container or wax paper lined container and chill for 30 minutes in freezer or 1 hour in fridge.  (Cookies may leave an oily residue while still wet, but this will harden when they are chilled).  Serve cold.

*I didn't have enough oats but I did have enough muesli make the amount needed for this recipe - very good choice!

per cookie: 200 cal, 4g protein, 15g total fat (10g sat fat), 15g carb; 0 cholesterol, 90ml sodium, 2g fiber, 8g sugars

Enjoy ~