Jason & Suzanne made this for us last night and you HAVE TO TRY IT! It is soooo amazing. I can't wait to play with the concept and try adding things like roasted red peppers and mushrooms!
1 Spaghetti Squash, halved lengthwise & seeded
1 container of black olives, chopped (optional)
1 cup shredded Havarti cheese
1/4-1/2 cup Parmesan cheese
Sauce
1 can tomato juice
1 onion, chopped
2 tablespoons minced garlic
1 tablespoons dried basil
black pepper to taste
Preheat oven to 325. Place squash halves cut-side down on the baking sheet.
Bake squash 35 minutes in the pre-heated oven, or until a knife can be easily inserted. Remove from oven, and cool.
Meanwhile, saute the onion and garlic in olive oil until very soft. Stir in tomato juice, basil and black pepper. Bring to a boil and simmer until reduced to about 3 to 4 cups.
Remove squash strands with a fork or spoon by scraping inward and removing.
In a casserole dish, layer sauce, spaghetti squash strands, olive, and havarti cheese. Repeat layers until pan is full or ingredients are gone. Top with Parmesan cheese.
Bake for 20 minutes in the preheated oven, or until Parmesan cheese melts.
ENJOY THE NEW LOVE YOUR LIFE. :D
Monday, April 19, 2010
Wednesday, April 14, 2010
Flourless (better-ish for you) Brownies
Makes 16
No one will ever guess the secret ingredient in this recipe: black beans!
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons sugar (you could substitute Agave nectar here)
1/2 cup semi-sweet chocolate chips (you could substitute dark chocolate here)
1/3 cup finely chopped walnuts (Optional)
1 package of Andes Mints (Optional)
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Optional – When brownies come out of the oven, place Andes Mints scattered on top. Let them melt into the brownies then spread with a rubber spatula or back of a spoon. Refrigerate after they have melted for a harder frosting.
No one will ever guess the secret ingredient in this recipe: black beans!
Ingredients
1 (15-ounce) can no-salt-added black beans, drained and rinsed
3 large eggs
1/3 cup melted butter, more for the baking dish
1/4 cup cocoa powder
1/8 teaspoon salt
2 teaspoon vanilla extract
1/2 cup plus 2 tablespoons sugar (you could substitute Agave nectar here)
1/2 cup semi-sweet chocolate chips (you could substitute dark chocolate here)
1/3 cup finely chopped walnuts (Optional)
1 package of Andes Mints (Optional)
Method
Preheat oven to 350°F.
Butter an 8-inch baking pan. Place the black beans, eggs, melted butter, cocoa powder, salt, vanilla extract and sugar in the bowl of a food processor and blend until smooth. Remove the blade and gently stir in the chocolate chips and walnuts. Transfer mixture to the prepared pan. Bake the brownies for 30 to 35 minutes, or until just set in the center. Cool before cutting into squares.
Optional – When brownies come out of the oven, place Andes Mints scattered on top. Let them melt into the brownies then spread with a rubber spatula or back of a spoon. Refrigerate after they have melted for a harder frosting.
Monday, April 12, 2010
My favorite way to cook Tuna Steak
Cris loves this! We buy frozen tuna steak at Costco and just defrost under water for about 5 minutes before we cook. Very fast and easy.
Heat up a bit of olive oil in a pan. Once the temp is up, place the tuna steak in the pan (oil should be hot enough to sear the tuna). Generously pour some Bragg's liquid amino's on top of the tuna. After about 3 minutes, turnover to sear the other side and give it a bit more amino's. Lower the temp to a bit above medium, cover and let cook until Tuna is cooked all the way through, to your liking. Should take about 10-15 minutes total.
Heat up a bit of olive oil in a pan. Once the temp is up, place the tuna steak in the pan (oil should be hot enough to sear the tuna). Generously pour some Bragg's liquid amino's on top of the tuna. After about 3 minutes, turnover to sear the other side and give it a bit more amino's. Lower the temp to a bit above medium, cover and let cook until Tuna is cooked all the way through, to your liking. Should take about 10-15 minutes total.
Salsa Chicken with Mixed Beans
If you are a meat-eater, this is a very substantial meal that is great to feed a crowd. (And this is finally one of my own, all previous entries are actually Liza's - thanks Liza!
Enough beans to cover the bottom of a large casserole dish - preferably dried beans which have been soaked overnight.
5 or 6 boneless, skinless, chicken breasts
large bottle of salsa (organic is best and of course check the sugar content)
In a skillet, pre-cook the chicken about 85% of the way, to reduce bake time.
In a large casserole dish, cover the bottom with a thick layer of mixed beans, whatever you like. Place the chicken on top of the beans and then smother in salsa.
Bake at 375 for about 45 minutes or until chicken/beans are thoroughly cooked. If mixture starts to look dry, add water and cover with foil for remainder of bake time.
Enough beans to cover the bottom of a large casserole dish - preferably dried beans which have been soaked overnight.
5 or 6 boneless, skinless, chicken breasts
large bottle of salsa (organic is best and of course check the sugar content)
In a skillet, pre-cook the chicken about 85% of the way, to reduce bake time.
In a large casserole dish, cover the bottom with a thick layer of mixed beans, whatever you like. Place the chicken on top of the beans and then smother in salsa.
Bake at 375 for about 45 minutes or until chicken/beans are thoroughly cooked. If mixture starts to look dry, add water and cover with foil for remainder of bake time.
Yellow Beet Salad
Fresh yellow, or red, beets
Mixed spring greens
Red onion, diced
Feta cheese crumbles
Olive Oil
Cracked black pepper
Sea Salt
Balsamic vinegar
Mixed spring greens
Red onion, diced
Feta cheese crumbles
Olive Oil
Cracked black pepper
Sea Salt
Balsamic vinegar
Asparagus and mushrooms
Button or mini-portobello mushrooms, sliced
Fresh Asparagus
Butter- about a pat or two
Oilve oil- a dash or two
Garlic- as much as you like, I LOVE it.
Worcestershire Sauce- a small dash or two
Combine all ingredients in a frying pan, cover with lid, and let cook for 15 or so minutes. YUM
Fresh Asparagus
Butter- about a pat or two
Oilve oil- a dash or two
Garlic- as much as you like, I LOVE it.
Worcestershire Sauce- a small dash or two
Combine all ingredients in a frying pan, cover with lid, and let cook for 15 or so minutes. YUM
Quinoa Stuffed Peppers
4 Bell peppers (I like yellow, orange, or red ones best)
2 cups cooked quinoa
1 pound of ground turkey
1-1.5 cups of organic tomato sauce ( I like Newman’s own Sockarooni)
One small onion
Grated parmesan, to taste
Fresh crushed garlic
Sautee onions and ground turkey. Combine cooked quinoa, turkey, onions, tomato sauce, and lots of garlic. Cut tops off of peppers, clean out, then stuff with mixture. Bake on 380 for about 30-40 minutes. Add parmesan when taking out of oven.
2 cups cooked quinoa
1 pound of ground turkey
1-1.5 cups of organic tomato sauce ( I like Newman’s own Sockarooni)
One small onion
Grated parmesan, to taste
Fresh crushed garlic
Sautee onions and ground turkey. Combine cooked quinoa, turkey, onions, tomato sauce, and lots of garlic. Cut tops off of peppers, clean out, then stuff with mixture. Bake on 380 for about 30-40 minutes. Add parmesan when taking out of oven.
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