November 30, 2011
Not only is spaghetti squash super good for you, it’s super delicious! I’ve always heard of baking this winter melon and using a fork to fluff out the spaghetti-like interior to use as a base for marinara, or anything you’d put on top of pasta, but quite frankly, I was a little bit skeptical. Until last night.
I now have a new favorite winter staple! It’s so easy to prepare, tastes delicious (think really al-dente pasta) and is loaded with nutrients. The topping for the “spaghetti” really made it shine and I will definitely be experimenting with this versatile fruit again in the near future!
Mediterranean Style Spaghetti Squash
- 1 spaghetti squash, halved lengthwise and seeded
- 2 tablespoons evoo
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 cup chopped tomatoes (I used two Roma tomatoes)
- 1 red bell pepper, choppped
- 3/4 cup crumbled feta cheese
- 3 tablespoons sliced kalamata olives
- Preheat oven to 350 degrees F. Lightly grease a baking sheet.
- Place spaghetti squash cut sides down on the prepared baking sheet, and bake 40 minutes in the preheated oven. Remove squash from oven, and set aside to cool enough to be easily handled.
- Meanwhile, heat oil in a skillet over medium heat. Saute onion and red bell pepper in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.
- Remove vegetable mixture from heat and add feta and olives.
- Use a large spoon to scoop the stringy pulp from the squash, and place in two serving bowls. Top with the vegetable mixture. Serve warm.
November 29, 2010
I have a new favorite foodie website. It’s full of creative recipes accompainied by gorgeous photos. Take a peek:
I have prepared over a half a dozen recipes in the past few weeks, and everything has been outstanding. Seriously. These are blow your hair back kinda concoctions. I had a taste for Paella about a month ago and stumbled upon this recipe. OMG. It’s soo good, I’ve already made it twice this month. I considered having a Spanish themed Thanksgiving so I could make it a third.
I tweaked the original recipe a little by adding some additional meats/seafood, but this is definitely a dish I’ll be making for years to come…especially for company. It’s soooo good, soooo easy and everyone thinks it’s a really exotic and difficult dish to make. And it’s okay to let ’em keep thinking that ;0)
Triple Surprise Paella (or sextuple, in this case)
- 4 Chicken drumsticks (I like to use chicken wings)
- 3 Links of Pork Chorizo (I used one Andouille and one Chorizo)
- 1 pound Shrimp (shelled and deveined), seasoned with salt and pepper
- ½ pound mussels
- ½ pound crab legs
- 3 cups Chicken Stock
- 1 Med. Red Onion (sliced)
- 2 cups Bell pepper (diced, assorted colors)
- 2 Cloves Garlic
- 1 1/2 cup Arborio Rice
- 3/4 cups Olives (sliced, assorted types – green and kalamata work great)
- 1/2 teaspoon Fresh thyme leaves (whole)
- 1/2 teaspoon Cumin (ground)
- 1/4 teaspoon Saffron springs (can be found behind the pastry counter at the DeKalb Farmer’s Market — $7.99/gram)
- 2 Bay Leaves
- Salt & Pepper (to taste)
- evoo (for pan)
- Preheat oven to 425ºF
- In a 12″ saute pan (or 18″ paella pan) add enough olive oil to cover the bottom. Put pan over medium to high heat.
- Season the chicken with salt and pepper. Add chicken to pan and sear both sides. Remove from heat and set aside.
- Place chorizo in pan and sear both sides. Remove from heat and set aside.
- Add onion to pan and cook until soft.
- Add garlic, peppers and olives. Continue to saute for 5 – 10 minutes. Season with salt and pepper.
- Add rice and saute for 3 – 5 minutes (until rice begins to toast)
- Add chicken stock.
- Add cumin, saffron, bay leaves and thyme. Salt and pepper to taste.
- Add chicken and chorizo to pan. Arrange in decorative fashion. Cover with foil.
- Place pan in preheated oven. Cook for 45 minutes.
- Add shrimp, mussels and crab legs and cook for an additional 10 minutes. Serve.
Check out the original recipe here.
September 14, 2010
Ok, so I know I haven’t blogged in a while, but I have a good excuse(s). In the past month, I have gotten engaged, turned 30, started WeightWatchers (the latter because of the former two) and been out-of-town 11 out of the past 22 days. Oh, and my camera has been in the shop — hence the picture below, which was taken with a BlackBerry (not too bad, I think). Needless to say — it’s been a crazy few weeks!
So, in honor of starting a healthier way of eating, I thought I’d post a WeightWatchers recipe I made last night. I must say, I was a little leery about trying a WW recipe. I thought if it’s only a few “points” it can’t taste good, right? Wrong. This is your perfect Meatless Monday Meal.
Pan-Roasted Mahi-Mahi with Olives, Lemon and Spinach Orzo
(Serves 2, 7 points)
- 1/2 cup uncooked orzo
- 2 TSP olive oil
- 2 skinless Mahi-Mahi fillets (I have the best luck with the frozen fillets)
- 1/2 red onion, sliced vertically
- 1/4 cup sliced pimento stuffed olives
- 6oz bag of fresh spinach leaves
- 1/3 cup white wine
- zest from one lemon
- 1/2 TSP dried dill
- 4 lemon wedges
- salt and pepper to taste
Cook orzo according to package directions, omitting salt and fat. While orzo cooks, heat EVOO in a pan over med/hi heat. Sprinkle fish with salt and pepper, to taste, on each side and add to pan. Cook fish 4 minutes per side, remove from pan and keep warm.
Add onion to pan and saute until clear, about 4 minutes. Add olives, spinach, wine, zest, dill and salt and pepper to taste and stir until spinach begins to wilt. (I like to throw a lid on the pot for about a minute to help wilt the greens.) Stir in the orzo. Divide evenly between two plates, add the fish and serve with lemon wedges. And who said healthy had to taste bad?