Went skiing last week for a couple of days and visited with my friend Victoria (you remember her – she’s the one who I talk with about solving all the world’s problems 😉 ). This time we planned out each others complete financial retirement plan. The good news is neither of us will be eating cat food when we are old! Yeah!
I was supposed to only be there for 2.5 days but we had a huge snow fall and I didn’t want to drive home till the roads had been cleared so I got to stay an extra day. Was a real bonus day as we got to just hang out and play games, read and talk. Oh yes and the other thing we always do when we get together…..Cook!.
I blogged my friend Zannats spaghetti squash recipe a couple of weeks ago and we thought we would make a version of it for dinner one night. Here’s what we added and how it was prepared (using ingredients already in the fridge) – Healthy, satisfying and tastes great – the trifecta!
1 spaghetti squash cut in half
1 chicken sausage removed from casing and crumbled (can leave this out to keep vegetarian)
6-8 mushrooms chopped
½ chopped red pepper
1 can of white kidney or navy beans
½ tsp Italian spices
Parmesan cheese grated
1 tomato diced
Trim the ends off the squash first, then cut squash in ½ and take out the stringy centre. Coat lightly with some olive oil and place cut side down on a tray covered with parchment paper and bake at 350 degrees F for about an hour till slightly browned and fairly soft.
Using a fork, scoop some of the squash out to make room for the mixture (should scoop out like strands – hence the name “spaghetti” squash). Add the strands of squash to the bean and chicken mixture along with some grated or shredded Parmesan. Mix well and pack into the semi hollowed out halves of squash shell and top with mozzarella. Put back into a 350 degree (F) oven till cheese is melted and lightly browned.
Okay so it’s really an omelette but in my mind I was putting it together like a pizza so work with me on this…
I chopped up half a zucchini and a large handful of mushrooms and sautéd them in a small frying pan. Then I poured 2 beaten eggs with a drop of vanilla thrown in (adds a neat very subtle flavour). I then aded a few halved grape tomatoes. I cooked this up like an omelette and covered it. (You can also put the pan in the oven and cook it that way but for a small omelette it seemed like overkill in a big oven. Covering it worked fine).
When the top was pretty much cooked I used two spatulas to flip it and put some grated old cheddar cheese on top and slid it onto a plate. Then I added some slice avocado on top. The heat from the eggs finished melting the cheese which held the avocado in place and within about 7 minutes I had a delicious breakfast. You could make this for dinner too and add different ingredients like sliced meat, onion, mushroom in larger slices etc – anything that you might put on a pizza could work here. For my meal, I served it with a bit of hot sauce just to kick it up a notch.
This would be fun to make with kids and let them put different toppings on it just like a pizza. Great way to get kids to eat a good breakfast!
So there I was reading through facebook and on my friend Katherine’s timeline I see a recipe for 37 calorie brownies!!!! Well it started a huge chain reaction on her timeline and so I had to make them then and there to see whether they were real and any good.
Below is the full recipe as it appears however I did change one or two things (hence my title “low calorie” versus 37 calorie). I also didn’t see gluten in anything but I wasn’t sure which is why I have a question mark by the title.
First the recipe and then the pictures. I have to say they were actually quite delicious. Very very moist and somehow they held together too which when you read the ingredients you will wonder how. They were super quick and easy to make. All done in about 40 minutes.
3/4 cup nonfat Greek yogurt (original recipe used vanilla flavoured)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar) – I used mostly organic real sugar and topped it up with Splenda (I am not that crazy about artificial sweeteners – hence the more than 37 calories – but not high calorie by any means)
1/3 cup applesauce
1 teaspoon baking powder
1 pinch salt
* I added some chopped pecans to the mixture and blended and then topped with some chopped pecans when finished)
Preheat the oven to 400°F. Grease a square baking dish (I used 8″x8″). Combine all ingredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes (I baked mine for 25 minutes as they were still wet at 15 minutes). Allow to cool completely before cutting into 9 large squares.
Had dinner the other night at my friend Suzanne’s place. She made a fabulous dinner and when she told us how easy it was I knew I had to blog it. We had roasted acorn squash with it and just a plain white rice. Doesn’t get any better. Recipe follows from Suzanne.
In a shallow pan, combine:
1 C white wine
1 C water
4 bay leafs
¼ tsp. dill
¼ tsp. pepper
salt to taste
lemon slices (one-two per person)
4 wild salmon filets
Cover on a low/medium heat and cook for 5-8 minutes depending on the size/thickness of the filets
I make these as both a meal and a smaller version for an appetizer. Makes approx. 8-10 meal size cakes or about 20-30 mini appetizers. They freeze very well.
3 tins canned white or light tuna flaked (makes life easier if it is flaked already)
2 small sweet potatoes
2 tbsp dijon mustard
1 tbsp chili and garlic sauce (optional)
2 tbsp lemon juice
1/2 cup approx. bread crumbs (panko if you have) or I sometimes do half bread crumbs and half parmesan cheese (as a binder to absorb moisture)
2 eggs (I use egg whites so about 1/4 of a small carton
Salt and pepper to taste
Peel, dice and boil or microwave sweet potatoes until soft
Mix all ingredients in a bowl and mash until it is similar to hamburger consistency. Form into whichever size pancakes you want. Fry in a light oil until lightly browned on one side – flip and do the same on the other side. Serve warm or cold with a dollop of yogurt on top or on the side for dipping. For the appetizer version put on a platter with a small bowl of yogurt.