Baby Spinach and Arugula Salad with Pears and Dried Cranberries

As a surprise,  my husband bought a tasting for us at The England Olive Oil Company in Concord MA.  We had a fantastic time sampling their olive oils from around the world and balsamic vinegars imported from Modena Italy.  It was difficult to choose, but we settled on a red apple balsamic vinegar, a pear and cranberry white balsamic vinegar, an everyday extra virgin olive oil and and an extra virgin olive oil infused with garlic.   Pear, dried cranberries and blue cheese on a bed of baby spinach and arugula were the perfect ingredients to highlight our new purchases.  I splashed the extra virgin olive oil and the pear cranberry white balsamic vinegar over the greens and ripe Bosc Pear.   A little drizzle of my cranberry bog honey, blue cheese and fresh ground black pepper finished it off.   Easy and so delicious.

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!