Spaghetti with Spaghetti Squash – vegetarian

Tags

. Chinese, Italian, olive oil, sour cream, spaghetti, spaghetti squash, truffle oil

Spaghetti Squash is an awesome veggie. God created spaghetti squash long before the Chinese (yes, the Chinese not the Italians) created spaghetti. Wonder if they were trying to copy spaghetti squash?

So, I like making spaghetti with squash instead of spaghetti. Here is my recipe.

Ingredients:

• 1 Spaghetti Squash
• 1 package Neat meat replacement (or your favorite meat replacement)
• 2 eggs
• 1 jar spaghetti sauce (I used a organic jar from whole foods)
• olive oil
• truffle oil
• mushrooms
• 1 T. Italian Seasoning
• Parmesan to taste if desired

 

1. Cut the squash in half and scoop out the seeds. Back the squash for about an hour at 400. (I have recently heard that you can cook the spaghetti squash whole. That would make the whole process easier, since cutting the squash can be difficult).
2. When the squash is cooked pull out and let sit about 1/2 an hour or until cooled.
3. Saute sliced mushrooms in the olive oil.
4. Mix the Neat as directed (this will used the 2 eggs).
5. Pour Olive Oil in a pan and brown the Neat like hamburger.
6. Add 1 T. Italian Seasoning.
7. When the Neat is browned like hamburger add the spaghetti sauce and heat until boiling.
8. Add the sauted mushrooms to the spaghetti sauce.
9. While you have been cooking, use a fork to make the spaghetti out of the spaghetti squash – you just scrape and voila!
10. I microwaved the spaghetti squash for a bit to make it hot again and added the sauce mixture. Then I added a little truffle oil and parmesan cheese and mixed well.

Variations: Tonight I am having leftovers and I am going to add a little plain yogurt (or sour cream – I will decide when I get to the store) to mix in with the spaghetti sauce. Use your imagination. If you can do it with spaghetti, you can do it with spaghetti squash.

Gyros Meat – Definitely not GF

Tags

Gyros, meat, Pita Bread

Of course everyone knows that a Gyros sandwich contains gluten. What many people don’t realize (including myself apparently) is that Gyros Meat contains gluten.

I had long suspected that because up until now I would often have a small gluten reaction. I had also read that on a package of Gyros meat. However, I wasn’t convinced that it applied to ALL Gyros meat. Can you hear my denial here?

So last night I ran up the street to the Mediterranean Restaurant and got Gyros meat. Yum. I even asked them to look on the package and see if there was wheat in it. They assured me there was not. It was just lamb and beef BUT they didn’t look. Then I ate it. Yum again.  A few hours later I went to bed and it got windy in the bed. Poor dogs.

This morning I can’t bend over without hanging onto something. My colon is pressing on the nerves in my left leg like never before. This sucks. Oh well, at least I know for sure about the meat.

Garlic Chicken Livers

Tags

chicken liver, Garlic, garlic chicken liver

As we all SHOULD now, eating liver is eating healthy. Chicken liver is no exception. It is high in B12, in selenium, and is good for your nails and hair. It keeps your thyroid healthy, which is good for your hormones. It is filled with Vitamin A, with retinol, alpha and beta-carotene including lycopen. It is good for fertility and a myriad of other things.

A few weeks ago I bought a package of chicken liver at the Farmers Market. Free range chicken livers! But it was a 2 lb. package and I live alone, so I predict you will see several chicken liver recipes coming in the near future.

• 1/2 lb chicken liver
• 1 T. Olive Oil
• 1 t. lemon juice
• 3 cloves garlic

Combine the ingredients in a frying pan until the chicken liver is cooked.  It’s so easy and good for you (plus as a liver lover, I think it’s wonderful).

Szechuan Eggplant

Tags

eggplant, Spicy Eggplant, Szechuan Eggplant

• 1 eggplant
• 1/2 c. sliced onions
• 1 t sesame oil
• 2 t olive oil (or any oil you choose)
• 1 clove garlic, minced
• 2 T soy sauce (I used Kikkoman GF)
• 1/2 t honey
• 1 t Sriracha Sauce
• 2-4 T water, as needed
• 1/4 t black pepper
• 1/4 t. ginger

1. Peel and chop the eggplant into 1″ squares.
2. Combine the ingredients, making sure to coat the eggplant.
3. Saute until the eggplant is soft and browned.

Baked Eggplant aka Melanzane al Forno

Tags

Baked Eggplant, eggplant, Melanzane al Forno

• 1 medium eggplant
• 2 T. olive oil
• 1 T. parsley
• 1/4 c. water
• cloves of garlic or garlic powder

1. Preheat oven to 500.
2. Slice the eggplant into 1/2 inch slices.
3. Brush with olive oil on both sides (or one if you want to watch those pesky calories – but if you do it that way make sure the pan is greased)
4. Put garlic on top or sprinkle with garlic powder.
5. Bake for 20-25 minutes until soft and golden brown.

Poppy Seed Dressing

Tags

honey, Poppy Seed Dressing, Salad Dressing

This is one of those yummy things that is actually not bad for you.

• 2 T. sesame seeds
• 1 T. poppy seeds (however the last time I made this I was out of sesame seeds so I used 3 T. poppy seeds and it was delish
• 1/2 c. honey (or white sugar if you want to miss out on the healthy goodness of honey)
• 1/4 c. vinegar (any kind but I prefer balsamic)
• 1/4 c. water (optional but the calories will be higher – I like to make this runny so it will spread its goodness thoroughly without killing me with calories)
• 1 t. Worcestershire Sauce
• 1 T. minced onion

1. I put all the ingredients except for the onions in a blender. I then blend on high until it is well mixed.
2. Pour into container.
3. Add minced onions and stir together.
4. Serve over your favorite salad.

Calories: 102 for 2 T.

Garlic Okra

Tags

Garlic, lemon, okra, olive oil, slimy

I must admit I have always loved okra. I don’t have a clue why many other people don’t. I like it fried and in Gumbo. Awhile back I ate at a restaurant that had sauteed okra and this is super close. It is not slimy and it’s so yummy.

• 1/2 lb of okra (give or take0
• Juice of 1/4 large, juicy lemon or the juice from a smaller lemon
• 1 T. olive oil
• 1 clove garlic minced (I love garlic, I used about 4 cloves)

1. Chop the okra into small pieces. This step is totally optional – the restaurant where I had it didn’t do so, but I wanted it this way.
2. Mince the garlic – I used a garlic press.
3. Put the okra in a bowl.
4. Put the garlic on the okra.
5. Squeeze the lemon juice onto the okra and garlic and mix.
6. Marinate awhile. This step can also be skipped if you’re in a hurry, but I marinate my okra most of the afternoon.
7. Put olive oil in pan. Add okra mixture. Cook until it is beginning to brown.

Butter

Tags

Butter, margarine, Smart Balance

Yes, I said butter. Up until recently I was using Smart Balance. It is vegan, GF, etc.  But then I did some research. It’s just fancied up margarine. Yep that’s right, the evil margarine. It’s better than most margarine, but it’s not good for you. So all of my recipes, all of my cooking, is about to switch. Yes, back to butter.

Let me tell you about Smart Balance. In a word, GMO. You know me, that’s it, no more Smart Balance.

So I started researching. Apparently there is even debate on whether grass-fed or organic butter is better for you. AGH! I am studying for the bar and don’t have time to figure this out.  And even then, there is too much debate to be sure.

This is something everyone needs to decide for themselves, but margarine with it trans fat is decidedly no longer part of my diet.

Links:

http://www.thehealthyhomeeconomist.com/there-is-nothing-smart-about-smart-balance/

http://nutritionwonderland.com/2009/03/smart-balance-versus-butter/

http://www.nwedible.com/2013/02/grassfed-vs-organic-butter-and-which-one-will-kill-you-faster.html

http://www.dailymail.co.uk/health/article-2274747/At-truth-Butter-GOOD–margarine-chemical-gunk.html

Dulcolax – It won’t make you comfortable

Tags

Dulcolax, medication

WARNING: DULCOLAX IS NOT GLUTEN-FREE.

Dulcolax is suppose to help in times of discomfort. The other day I thought I needed a laxative. Maybe I did, maybe I didn’t. I’m still not 100% sure. But I got worse. Oh, it solved the initial problem, but then, the stomach pain started. It was worse than what I started with. Oh my word, I almost went to the doctor. I couldn’t figure out what had happened. So I started thinking back before I got so ill, and I thought of the Dulcolax. So I googled. Guess what? It’s not GF.

I am just now beginning to recuperate from the Saturday afternoon dose of Dulcolax. I feel miserable (but much better than yesterday).  I guess I had begun to relax my guard when I bought it. Usually I stand around the store googling whether a medication is GF. But no, I just bought with abandon. And now I’m paying for it.

Let this be a lesson to all of us: always google. Err on the side of caution. Don’t get GF-contamination.

Blueberry Nut Muffins

Tags

blueberries, Gluten-Free Flour, honey, Muffin

This are an adaption from a recipe that uses sugar and of course was not GF. I can seriously call it mine, because I have changed it so much to make it almost not recognizable. This is not the traditional muffin since it uses honey. It is very moist and almost heavy but it is so yummy.

• 1 cups Gluten-Free flour #1 
• 1/2 tablespoon baking powder
• 1 egg
• 1/2 cup honey
• 1 1/2 T. coconut oil, melted
• 2/3 cups sour cream
• 3/4 cups frozen or fresh blueberries
• 1/2 c. nuts (optional) I used walnuts

1. Preheat oven to 350.
2. Mix the ingredients together. I did it in the order above, but it wouldn’t necessarily have to be so.
3. Bake for 30-35 minutes. They need the extra time because they are so moist.

Makes 9 muffins. What’s amazing about this recipe is that it’s good and that there are only 175 calories per serving.