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Wednesday, May 9, 2012

Spaghetti Squash with tomatoes and basil

this is a great recipe that can be adapted to suit your tastes...if you are vegan, leave out the cheese, you can sub the goat cheese with fresh mozzerella, cubed, feta, or parmesan if you like. I just love me some goat cheese. The original recipe is here...I changed it : Spaghetti Squash with tomatoes and basil 1 spaghetti squash, halved lengthwise and seeded 1 T extra virgin olive oil (EVOO) 1 clove garlic, crushed 1 1/2 C grape tomatoes, cut in half 2 Tbs white wine 1/4 C crumbled goat cheese (or parmesan, or feta) 1 T chopped fresh basil\ salt to taste Preheat oven to 350 degrees. Place the squash cut side down in a large pan (9X13) with about a half inch of water in the oven for about 45 min or until a knife goes right thru it. Let it cool til you can handle it and then use a fork to "string it" , scrape down the insides so it comes out in strings that look like angel hair pasta. Heat oil over med heat and saute garlic 1-2 min, add tomatoes and then wine...cook til tomatoes are heated and wine cooks down a bit. Toss in squash, basil,and goat cheese. Serve warm. Salt to taste.

Crockpot Chicken Tortilla Soup

ok, so this soup is inspired by my cold....i love soup when I am sick and I am hoping the extra spice will clear me up. I looked at a bunch of recipes to come up with this one...and the best is if you are sick it can cook all day while you lay around on the couch. I am posting now bc people indicated interest, I have not made this yet and will add pictures later. ***USE CROCKPOT LINERS...U WILL THANK ME LATER...ALMOST NO CLEAN UP!*
 Karen's Crockpot Chicken Tortilla Soup
 1 Tbsp olive oil
 2-3 cloves garlic, minced
1 Jalepeno, chopped (optional, but highly recommended)
 1 (14.5 oz can) black beans, rinsed and drained
 1 (14.5 oz can) small white beans, rinsed and drained
1 C of frozen white corn kernels
 2 cans (14.5 oz) Rotel diced tomatoes with green chilis
 1 packet mild taco seasoning mixabout a tsp of Adobo
2 cans low sodium chicken broth (there is a lot of sodium in the taco seasoning)
3 boneless, skinless thin cut chicken breasts
 juice of a lime
 2 Tbsp fresh cilantro (optional)
 cornstarch slurry (1 tsp cornstarch and 1 Tbsp dry sherry, chicken broth or white wine, mix and add at the end)
1/2 C sour cream (optional)
 Garnishes: Tortilla strips (can find in salad dressing aisle near croutons), shredded cheese, avocado

Saute garlic and jalepeno over medium heat for 1-2 minutes. Place crockpot liner in crock, and put in beans, corn, jalepeno/garlic mixture, diced tomatoes, chicken broth, taco seasoning and adobo. Mix well and add chicken breasts. Cover and cook on low for 5 hours (6 hours if you use regular skinless, boneless chicken breasts instead of thin cut) or high for 3-4 hours. When chicken is cooked through, remove and shred with two forks. Put chicken back in soup, squeeze lime juice in and add cilantro and mix. **I thought the soup was a little thin so I mixed 1 tsp cornstarch and 1 Tbsp dry sherry and put the crock on the keep warm setting for an hour to thicken...can use chicken broth or white wine instead of dry sherry, but the liquid has to be cold when you mix or it wont work). *****today I used a roux (equal parts flour and butter and then add some chicken broth and add and whisk into soup) Shut off crockpot and stir in sour cream. Serve with optional tortilla strips, shredded cheese, avocado.

Tuesday, May 8, 2012

Crustless Quiche with Fresh Baby Spinach and Colby Jack Cheese

Crustless Quiche with Fresh Baby Spinach and Colby Jack Cheese this was sooo good you will never miss the crust!!! You can sub reg or low fat for everything I used...used what I had on hand. For gluten free sub rice flour. 4 eggs 1C small curd cottage cheese 1/2 c low fat sour cream salt and pepper 1 t dijon mustard (i ended up using yellow bc it is what I had) 1/4 C all purpose flour pkg baby spinach, steamed and squeezed dry few dashes hot sauce few shakes garlic powder 1 1/2 c colby jack cheese (or whatever cheese you want...low fat, feta, etc) Preheat oven to 375 degrees F. In a large bowl combine eggs, cottage cheese, sour cream, salt and pepper, mustard and blend with immersion blender or food processor until smooth. Add flour, garlic powder, spinach, 1 C cheese, and stir. Pour into greased pie plate (I lined it with nonstick foil) and top with remaining cheddar. Bake at 375 for 15 min and 350 degrees for another 35 min until center is set and knife comes out clean. Will look a little puffy and will not be as firm as a regular quiche, much more good!