Tuesday, April 26, 2016

Spaghetti Squash

Spaghetti Squash
1 medium, fat spaghetti squash

1. Slice squash widthwise into 1" rings; run a knife along the interior of the rings to remove seeds.
2. Salt both sides of each ring liberally and place on a cooling rack for 15-20 minutes.
3. Preheat oven to 375* and a cookie sheet with parchment paper.
4. Wipe excess moisture from squash rings and lay in a single layer on the cookie sheet.
5. Bake for 40 minutes; allow to cool for 15 minutes and then peel away skin and separate strands into long "noodles".

Tuesday, April 19, 2016

Slow Cooker Butternut Squash Thai Soup

Slow Cooker Butternut Squash Thai Soup
2 lb butternut squash, peeled and diced
21 oz unsweetened coconut milk
3 c chicken broth
3 t onion powder
1-3 t sriracha, to taste
juice of 2 limes + zest of 1 lime, separated
1 t garlic powder
1 t curry powder
3 t salt, or to taste
1/4 c chopped cilantro
1/4 c chopped cashews
1/2 t red chili pepper flakes (opt)
    1. Add butternut squash, coconut milk, chicken broth, onion powder, sriracha, lime juice, garlic powder, and curry powder in a slow cooker; cover and cook on high for 2-3 hours (or on low for 4-5 hours).
    2. Using an immersion blender (or regular blender or food processor), blend soup; add salt to taste and additional milk, if desired.
    3. In a small bowl, combine cilantro, cashews, red chili pepper flakes, and lime zest; sprinkle over individual servings of soup. 

    Tuesday, April 12, 2016

    Dump Ranch

    Dump Ranch
    1 egg at room temperature
    1 c light-tasting olive oil
    juice of 1 lemon
    2 T red wine vinegar
    1 t salt
    1 t pepper
    3/4 t onion powder
    3/4 t garlic powder
    1/2 c full-fat coconut milk
    1 handful fresh parsley
    1/2 T dried dill

    1. Blend all ingredients with an immersion blender for about a minute, until well combined.
    Will last about a week in the fridge.

    Tuesday, April 5, 2016

    Mini Frittatas

    Mini Frittatas
    12 eggs
    12 slices of bacon
    1/2 red bell pepper
    1/2 c shredded sweet potato
    3/4 c chopped mushrooms
    salt and pepper, to taste

    1. Preheat oven to 400* and line the 12 cups of a muffin tin with one slice of bacon each; bake for 15 minutes. Drain the bacon grease and reduce oven heat to 350*.
    2. While the bacon is cooking, mix all other ingredients in a medium bowl; divide mixture among the 12 muffin cups.
    3. Bake for 20-25 minutes, until it passes the toothpick test.