Tuesday, January 13, 2015

Spaghetti Squash Marinara

I have been dying to try baked spaghetti squash used as spaghetti noodles. I have heard so many times how it is a delicious, healthy substitute you can use for any type of pasta, in any dish. This, my friends, is a winner. A friend of mine has made spaghetti squash lasagna and spaghetti squash casserole several times, and every time I get a picture of it my mouth would water. Finally, my taste buds are satisfied of their curiosity.

It was a very simple night with a very simple dinner. Here is what happened in the Experimental Eatery I call my kitchen... :)

Pre heat oven to 400 Fahrenheit
Cut one large spaghetti squash in half length-wise
Remove the seeds and inards
Lightly coat open face with olive oil and salt/pepper to taste
Place face down on a pan and bake for about 40 minutes

Bring a pan to medium heat and put in 2 tbsp pine nuts
Stir pine nuts until browned slightly
Add 1/2 tbsp coconut oil and 1/4 medium white onion
Add 1/2 can of plain tomato sauce and bring to a simmer (I used Muir Glen Organic)
Add 2 tbsp Yummy Vegan Pesto Classico, or other pesto if desired
Add 1/4 cup ground beef (already cooked), preferably Chuck, or omit for vegan option
Cover and let simmer for a few minutes.

Scrape out your spaghetti squash noodles with a fork, combing lengthwise and add them to the sauce

Mix together and let simmer a couple more minutes
Serve hot

I served this delicious Italian-inspired meal with a slice of the Life Changing Loaf by My New Roots, and a glass of red wine.


Buon appetite!


Simple Baked Eggs from the Minimalist Baker

I have decided that being in school uses the academic side of my brain, and the creative side desperately needs an outlet. One of my favorite ways to express it? Through healthy cookin' :) It has been nice to have some time to be creative and try some new recipes in the transition back into class-mode. And the best part is that the ending is usually rewarding!

What do you do with your passions? Are there more than one? Do you get the chance to express all of them in your career field? Any of them?

I am having the greatest time seeing what some of my favorite bloggers have been coming up with, and the combinations of food they use. I want to start trying and recognizing more of the foods that go well together, compliment each other, etc.

Another thing that strikes me: what a fun way to recognize God's creation. Looking at all the brilliant colors of the food, and the way they combine to give us fuel, complete proteins, energy. How many food bloggers do you know? CLEARLY there is something that we are drawn to in the creativity and beauty of food.

Not to mention it's a complete feast of the senses. Touch, taste, smell, sight, and sound. Kneading a mound of bread dough between your loving fingers, taking that first bite of steaming apple pancakes, walking in and smelling that chili you've had in the crockpot all day, trying to capture the rainbow of vegetables stir fried on your plate, hearing the pop and sizzle of fresh cut onions as they hit the hot pan. Mental illustrations.

But, down to business: this recipe. A savory breakfast was calling my name this morning. It was a quick and easy way to start my morning, in spite of being a bit rushed (due to my cold floor glaring menacingly at me burrowed under my comforter.)

This breakfast bowl was steaming hot, delicious, and made waking up early quite a pleasure after all. I followed the Minimalist Baker's recipe, and cut it in half since it was just for me. The only exception was instead of using one whole egg I used two egg whites.

The crispy Life Changing Loaf made an exceptional toast-vessel for this recipe, and I highly recommend them together. A hearty bread with this tomato-saucy recipe? Muah! I used some fresh sage, thyme and parsley for garnish on the top. The combination of those flavors works well here (and almost everywhere?). I also added black pepper to the sauce and only a pinch of salt. I'm admittedly a Proclaimed Pepper Person, and trying to grow my spicy tolerance.

Here's the recipe: http://minimalistbaker.com/simple-baked-eggs/

Enjoy this chilly winter, wherever you may be!


Sunday, January 11, 2015

Repost: The Life Changing Loaf from My New Roots

Although I am not the social media queen by any means, I do like Instagram in many cases. One of those many is that there are some sensational food bloggers that post delicious looking pictures of their latest creations. The colors (Mama always says fill your plate with many colors!) always catch my eye, and then my stomach. 

I started following George Eats recently, and saw a delicious, hearty-looking bread in several posts. After going to his blog- which I totally recommend, what an artist!- I found the link to its origin. This bread loaf is chalk-full of seeds and nuts, but holds together in a bread-like consistency. I am a huge fan of nuts and seeds, so I decided to give it a go.

This recipe is easy to make, super filling, and makes an incredible piece of toast/snack/supplement to any meal.

Check out http://www.mynewroots.org/site/2013/02/the-life-changing-loaf-of-bread/#comment-269452 for the recipe! I followed it exactly, but used a regular silicone bread pan. I let the mix sit overnight, and covered it with plastic wrap while it sat.

Enjoy and Happy January!