Spaghetti Squash.....Thai Style

More often than not when we eat spaghetti squash it is usually topped with shrimp scampi, spaghetti sauce or Italian style vegetables with herbs. I was cautiously optimistic about using the squash with Thai flavors.  I'm glad I stepped out of  my Italian box.  The dish was delicious.  Here is the recipe adapted from Allrecipes.

Ingredients:

1 lb. fresh shrimp, peeled and de-veined 

7 oz. bag fresh beans sprouts
1/4 cup creamy peanut butter
1/3 cup low sodium soy sauce
3 tablespoons rice vinegar
2 tablespoons roasted sesame oil
1 tablespoon garlic chili paste 
1 tablespoon grated ginger root
4 garlic cloves, minced
5 green onions, chopped
1/3 cup chopped cashews 
chopped cilantro

Season the squash with salt, pepper and a drizzle of olive oil.  Cook the spaghetti squash in a 350 degree oven until tender, about an hour. While squash is baking,  start to mix the sauce. In a bowl combine the peanut butter, soy sauce, vinegar, sesame oil, garlic chili paste, minced ginger, minced garlic, and green onions.

In a saute pan heat 2 tbsp. of the sauce and add the shrimp and bean sprouts.  Cook on medium heat until shrimp are pink.  When squash is done, use a fork to scrap out the flesh into a bowl. Add the shrimp and  beans sprouts. Next add the sauce, green onions, chopped cilantro and chopped nuts.  
Toss gently to coat.

Mary from Ocean Breezes and Country Sneezes  called it an Asian- Italian fusion dish. I think no matter what you call it, you'll be calling it delicious.

Healthy Slow Cooker Chicken Taco Soup.......

 
Would you believe this soup is only 150 calories a serving.  Well, minus the shredded cheese and corn chips.  I threw everything in the slow cooker before work and when I came home I couldn't wait to have a steamy bowl.  Enjoy, it couldn't get any easier.  Here's the recipe courtesy of  my sister Ann.

• 1 medium onion, chopped
• 3 cloves garlic minced
• 16 oz. can chili beans (I used Bush's)
• 15 oz. can black beans, drained
• 15 oz. can corn ( I used Trader Joe's frozen roasted corn, 1/2 a bag)
• 8 oz. tomato sauce
• 1 1/2 cups chicken broth
• 15 oz. tomatoes with green chilies
• 1 pkg. taco seasoning ( I used my homemade no salt taco seasoning)
• 6 frozen boneless skinless chicken thighs

Put all the above ingredients in the slow cooker. Turn on low and cook for 8 hours.  Pull out chicken thighs, shred, then toss back in.

Low Fat Pumpkin Pancakes........

I'm starting out the New Year right and lightening up any recipe that I think could make a difference in my waistline.   Low fat pumpkin pancakes is a keeper.  Here is the recipe.

Ingredients:

• 1/2  cup all-purpose flour
• 1/2 whole wheat flour
• 1/4 cup packed brown sugar
• 1  tsp baking powder
• pinch of salt
• 1/2 tsp cinnamon
• 1 tsp pumpkin pie spice
• 1 large egg
• 1 tbsp canola oil
• 1 cup buttermilk
• 1/3 cup pure pumpkin

Mix flours, sugar, baking powder, salt, cinnamon, and pumpkin pie spice together in a bowl. Combine egg, oil, buttermilk and pumpkin in another bowl. Stir pumpkin mixture into dry ingredients. Let stand for five minutes. Use a 1/4 cup of batter per pancake and pour onto a hot griddle or nonstick frying pan that has been oiled or sprayed with non stick spray.  Flip pancakes when bubbles appear and edges are cooked.  I toasted a few pecans and served them on top with genuine New Hampshire maple syrup.
Makes 8-10 smaller sized pancakes .

Birthday Girl...

Happy 23rd Birthday to our beautiful daughter who is just as lovely on the inside as she is on the outside. We love you and are so proud of you.  


“Just one smile
Immensely increases the beauty
Of the universe.”
― Sri Chinmoy,

A Little Time Away.........

Wow,  I can't believe how long it has been since my last post.  I can't believe how long it has been since I have sat down at the computer.  Christmas crept up on me rather quickly this year.  I was behind on baking, cleaning,  shopping, decorating and anything else that goes along with the holidays.  Next year I will be better prepared. 
I'm thrilled the New Year is here and all my resolutions have been made.  One of my resolutions is to cook a big family meal once a week.  A meal where I put out the cloth napkins and set a nice table.  Today was that big meal. 

Above is the sirloin strip beef roast we had.  I sprinkled Montreal Seasoning all over the top,  roasted it in a 500 degree oven for twenty minutes and then turned the heat down to 325 for the remainder of the cooking time.
The roast cooking instructions came from my friend Mary (OBCS).

Aren't these the coolest looking carrots..  They are called Carnival Carrots,  I steamed them,  added brown sugar, butter and a few tablespoons of fresh orange juice.  The purple carrot had a bright yellow center.  

A delicious meal to gather the ones I love together around the dinner table.  A meal shared with the people who make me the happiest, the people who make my heart swell.   Wishing you all many wonderful meals shared with the ones you love.  Happy New Year friends!

Friend for Bella....

I'm thinking about getting my girl Bella a friend.  I work everyday and when I leave in the morning she always looks so sad.  Most days she spends sleeping on our bed trying to get as close to our pillows as she can without getting in trouble.  She could use a friend.   My daughter came home from school for Thanksgiving and along with her came the stray cat she adopted.  Lily was so sweet and lovely, the whole house fell in love. Would a cat be a good friend for Bella?   I really don't know. Although I enjoyed Lily, I'm thinking more about a rescue dog or a puppy.  Bella has more than enough love in her heart and with dogs being pack animals the more the merrier right!  I will have to sleep on this one.  I know there are a lot of you who have more than one dog.   Please let me know how your dog adapted to his or her new friend.

Black Bean and Pumpkin Soup.......

This was so delicious and so easy.  I topped my bowl off with sliced avocado and low fat Greek yogurt.  Adapted from Allrecipes.com

Ingredients

4 Tablespoons olive oil
1 cup onion, finely diced
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 small can diced green chilies
3 cans black beans (15 oz each), drained and rinsed
1 can (14.5 oz) diced zesty tomatoes
1 can (16 oz) pumpkin puree
1 cup roasted corn ( I get mine at TJ's)
4 cups vegetable or chicken broth
1/4 cup chopped cilantro
Salt to taste



Instructions
1. In a large pot heat the oil. Add the onion, garlic, cumin, chilies and salt, cook until the onion has softened. About 3 to 4 minutes.

2. In a food processor puree the beans and tomatoes. Add the puree, pumpkin and broth to the pot.

3. Simmer uncovered until thick, add third can of black beans and corn, stirring often while scraping the bottom, about 30 minutes or until desired thickness. Add chopped cilantro and serve.