This recipe is perfect for summertime harvests: fresh squash, zucchini, eggplant, and more combine to make this easy dish.
Ingredients:
2 eggplant
3 yellow squash or zucchini
2 cloves fresh garlic, minced
1/2 onion
1 can of diced tomatoes or 2 fresh tomatoes
1 tbsp. olive oil
Preparation:
Saute garlic, onion and squash in olive oil for 3-5 minutes. Once it starts to cook, add eggplant. Continue to saute for 10 minutes. Add tomatoes. If using fresh tomatoes, cook until water evaporates. If canned, cook for 5 mintues. Serve over rice or noodles. I like quinoa, as the hearty flavor of the grain complements the ratatouille.
Monday, August 19, 2013
Monday, August 12, 2013
Indian Inspired Eggplant
This dish was quite surprising. Usually, I am not a fan of Indian food or sauteed eggplant, but the two went hand-in-hand. Over a bed of basmati rice (this also tasted fabulous with quinoa), this was the perfect combination with a grilled chicken breast.
Indian Inspired Eggplant
Ingredients:
3 large eggplant
2 tbsp. olive oil
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 can diced tomatoes
1/2 cup plain yogurt
1 pinch red pepper flakes
1 tsp. salt
Preparation:
Saute onion in oil until tender. Mix garlic paste, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in yogurt. Cube eggplant and cook in a separate skillet along with red pepper flakes and salt. Saute until tender, about 10 minutes. Combine both pans. Cover and continue cooking for about 5 minutes. Remove cover, reduce heat to low, and continue cooking for about 5 minutes.
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Indian Inspired Eggplant
Ingredients:
3 large eggplant
2 tbsp. olive oil
1 medium onion, thinly sliced
1 tablespoon ginger garlic paste
1 tablespoon curry powder
1 can diced tomatoes
1/2 cup plain yogurt
1 pinch red pepper flakes
1 tsp. salt
Preparation:
Saute onion in oil until tender. Mix garlic paste, curry powder, and tomatoes into the saucepan, and cook about 1 minute. Stir in yogurt. Cube eggplant and cook in a separate skillet along with red pepper flakes and salt. Saute until tender, about 10 minutes. Combine both pans. Cover and continue cooking for about 5 minutes. Remove cover, reduce heat to low, and continue cooking for about 5 minutes.
Friday, August 9, 2013
Paleo Granola
So, recently, I have attempted the Paleo Diet. I stuck with it for a week, but fell off the bandwagon. Now, I am ready to start again! It's tough to find paleo recipes that are delicious. However, I stumbled across a recipe for paleo granola (without oats!) that is to die for. I know what you're thinking. Granola? Without oats? This chick is nuts! Now, I may be crazy, but I promise you that once you try this stuff, you won't believe how delicious it is! This recipe can also be easily altered by adding different nuts, dried fruits, or spices.
Paleo Granola
Ingredients:
2 cups raw almonds, sliced, if available
1 cup raw pumpkin kernels (pepitas)
1 cup raw pine nuts, pecans, macadamias, sesame seeds, sunflower kernels, or any other raw nut that you like (Note: as long as you have 4 cups of nuts, you will be fine. The almonds make a great base for the granola, however)
1/4 cup dried coconut
1/4 cup virgin, cold-pressed, unrefined coconut oil
4 ounces pure honey (I likeHoneycomb Heroes!)
3 tsp. vanilla extract
1 tbsp. cinnamon
Dark chocolate chips, if desired
Preparation
Preheat oven to 275F. In a microwave-safe bowl, combine honey, coconut oil, vanilla extract, and cinnamon. Microwave for 45 seconds. Add all nuts and dried coconut to honey mixture, and coat evenly.
Line a baking sheet with parchment paper. Spread granola mixture evenly onto sheet, about 1/4" thick.
Bake for 20 minutes, then turn oven to 350F and bake for 2-3 minutes, until golden brown. Remove from oven and sprinkle chocolate chips on top. Cool until hardened. Break granola into pieces and place in individual containers.
*Store in a safe place, because once people figure out how good this stuff is, there won't be any left for you ;)
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Paleo Granola
Ingredients:
2 cups raw almonds, sliced, if available
1 cup raw pumpkin kernels (pepitas)
1 cup raw pine nuts, pecans, macadamias, sesame seeds, sunflower kernels, or any other raw nut that you like (Note: as long as you have 4 cups of nuts, you will be fine. The almonds make a great base for the granola, however)
1/4 cup dried coconut
1/4 cup virgin, cold-pressed, unrefined coconut oil
4 ounces pure honey (I likeHoneycomb Heroes!)
3 tsp. vanilla extract
1 tbsp. cinnamon
Dark chocolate chips, if desired
Preparation
Preheat oven to 275F. In a microwave-safe bowl, combine honey, coconut oil, vanilla extract, and cinnamon. Microwave for 45 seconds. Add all nuts and dried coconut to honey mixture, and coat evenly.
Line a baking sheet with parchment paper. Spread granola mixture evenly onto sheet, about 1/4" thick.
Bake for 20 minutes, then turn oven to 350F and bake for 2-3 minutes, until golden brown. Remove from oven and sprinkle chocolate chips on top. Cool until hardened. Break granola into pieces and place in individual containers.
*Store in a safe place, because once people figure out how good this stuff is, there won't be any left for you ;)
Monday, August 5, 2013
Smoked Pork Ribs
Word. That's about all that I can say about these ribs. Word! If you have a smoker, I'm sure that you know just how well it makes everything taste. If you don't have a smoker at home, I HIGHLY suggest that you look into getting one (or borrowing one from your neighbor...). If you can get your ribs from your local farmer at the farmers' market, DO IT!! The flavor and tenderness of the meat will be of a much higher quality than that you find in the grocery store. This is because the hogs are usually grass-fed, free-range, don't consume a diet based on grain/corn, and aren't caged up against other pigs 24/7. Happy pigs make happy ribs! Haha. Anyways, these ribs can very well be made in the oven. You can find that recipe here: Oven Ribs.
Smoked Pork Ribs
Ingredients:
1 rack pork ribs
salt, pepper, garlic powder
Preparation:
Coat ribs thoroughly with seasonings. Add any other seasonings or rubs, if you like (usually, the salt, pepper, and garlic make the meat simple yet delicious).
Prepare the smoker by filling the water reservoir with water and placing your PRE-SOAKED wood chips in. Spray racks of smoker and preheat to 325F. Maintain this temperature throughout smoking. Place ribs in preheated smoker and cook for about 3 hours.
Smoked Pork Ribs
Ingredients:
1 rack pork ribs
salt, pepper, garlic powder
Preparation:
Coat ribs thoroughly with seasonings. Add any other seasonings or rubs, if you like (usually, the salt, pepper, and garlic make the meat simple yet delicious).
Prepare the smoker by filling the water reservoir with water and placing your PRE-SOAKED wood chips in. Spray racks of smoker and preheat to 325F. Maintain this temperature throughout smoking. Place ribs in preheated smoker and cook for about 3 hours.
Oven Ribs
Here is the simple yet delicious recipe for oven ribs. If you have a smoker, then I highly suggest that you use that. Here is the recipe for smoking your ribs: Smoked Pork Ribs.
If you don't have a smoker at home, I HIGHLY suggest that you look into getting one (or borrowing one from your neighbor...). If you can get your ribs from your local farmer at the farmers' market, DO IT!! The flavor and tenderness of the meat will be of a much higher quality than that you find in the grocery store. This is because the hogs are usually grass-fed, free-range, don't consume a diet based on grain/corn, and aren't caged up against other pigs 24/7. Happy pigs make happy ribs!
Oven Ribs
Ingredients:
1 rack ribs
salt, pepper, garlic powder
Your favorite BBQ sauce
1 large oven bag
Preparation:
Preheat oven to 300F. Coat ribs thoroughly with salt, pepper, and garlic powder. Place in oven bag and place them on a baking sheet. Poke 4 1" holes in the bag. Bake for 2 1/2 hours.
Turn oven to 400F.
Remove from bag and place on a cooking sheet. Baste ribs with your favorite sauce. Return to 400F oven for about 10 minutes, or until the sauce somewhat dries up.
If you don't have a smoker at home, I HIGHLY suggest that you look into getting one (or borrowing one from your neighbor...). If you can get your ribs from your local farmer at the farmers' market, DO IT!! The flavor and tenderness of the meat will be of a much higher quality than that you find in the grocery store. This is because the hogs are usually grass-fed, free-range, don't consume a diet based on grain/corn, and aren't caged up against other pigs 24/7. Happy pigs make happy ribs!
Oven Ribs
Ingredients:
1 rack ribs
salt, pepper, garlic powder
Your favorite BBQ sauce
1 large oven bag
Preparation:
Preheat oven to 300F. Coat ribs thoroughly with salt, pepper, and garlic powder. Place in oven bag and place them on a baking sheet. Poke 4 1" holes in the bag. Bake for 2 1/2 hours.
Turn oven to 400F.
Remove from bag and place on a cooking sheet. Baste ribs with your favorite sauce. Return to 400F oven for about 10 minutes, or until the sauce somewhat dries up.
"Dessert" Acorn Squash
Once again, here I am making something that reminds me of fall. Seriously, I just can't wait. Here is the recipe for turning an ordinarily so-so acorn squash into something sweet and delicious.
"Dessert" Acorn Squash
Ingredients:
1 acorn squash (serves 2)
2 tbsp. honey (wildflower honey is best! check out Honeycomb Heroes!)
2 tbsp. pure maple syrup (it is important not to use the fake stuff from the grocery store!)
2 tbsp. brown sugar
2 tbsp. butter
small handful pecans
Preparation:
Preheat oven to 400F. Cut acorn squash in half and scoop out seeds. Combine honey, syrup, sugar, and butter together in a small bowl and microwave for 15 seconds, or until butter has melted and all ingredients are combined. Stir well. Add pecans and coat with mixture. Coat acorn squash (the inside flesh) with butter mixture and then evenly distribute pecans. It is okay if the squash have a puddle of the butter mixture inside of them. Bake for 1 hour until squash is tender with a fork. Add extra brown sugar on top and broil until crispy, if you'd like to add a surprising and sweet crunch to the squash!
"Dessert" Acorn Squash
Ingredients:
1 acorn squash (serves 2)
2 tbsp. honey (wildflower honey is best! check out Honeycomb Heroes!)
2 tbsp. pure maple syrup (it is important not to use the fake stuff from the grocery store!)
2 tbsp. brown sugar
2 tbsp. butter
small handful pecans
Preparation:
Preheat oven to 400F. Cut acorn squash in half and scoop out seeds. Combine honey, syrup, sugar, and butter together in a small bowl and microwave for 15 seconds, or until butter has melted and all ingredients are combined. Stir well. Add pecans and coat with mixture. Coat acorn squash (the inside flesh) with butter mixture and then evenly distribute pecans. It is okay if the squash have a puddle of the butter mixture inside of them. Bake for 1 hour until squash is tender with a fork. Add extra brown sugar on top and broil until crispy, if you'd like to add a surprising and sweet crunch to the squash!
Saturday, August 3, 2013
Spaghetti Squash with Fresh Garlic Tomato Sauce
Fall is upon us! This cooler than average weather has gotten me in the mood for sweet potatoes, fall squash, and everything pumpkin. Mmmmm! Tonight, I made this delicious spaghetti squash with a fresh garlic and tomato sauce. Try this for a low-carb, ultra healthy side or main dish with meat!
Spaghetti Squash with Fresh Garlic Tomato Sauce
serves 4 side dishes, 2 main dishes
Ingredients:
1 large spaghetti squash
1 quart canned/stewed tomatoes
6 cloves fresh garlic (the fresh garlic is important, as it adds more flavor)
Olive oil
Salt, pepper, garlic powder
Preparation:
Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.
While the squash is baking, pour the stewed tomatoes in a pot on medium heat. Mince and add garlic (this dish is relatively garlic-y, so if you don't like it that much, add less). Salt and pepper to taste. Cook on medium heat for 5 minutes, and then turn to low until squash has finished baking.
When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.
Spoon tomato sauce onto individual servings of squash.
I didn't even remember to take the final picture before I began digging in!! ;)
Spaghetti Squash with Fresh Garlic Tomato Sauce
serves 4 side dishes, 2 main dishes
Ingredients:
1 large spaghetti squash
1 quart canned/stewed tomatoes
6 cloves fresh garlic (the fresh garlic is important, as it adds more flavor)
Olive oil
Salt, pepper, garlic powder
Preparation:
Preheat oven to 450F. Wash and cut the spaghetti squash in half. Scoop out the seeds. Drizzle with olive oil and thoroughly coat with salt, pepper, and garlic powder. Line a baking sheet with foil and place the squash open-side down on the sheet. Bake for 40 minutes, or until tender on the inside. The outside may still be a little hard.
While the squash is baking, pour the stewed tomatoes in a pot on medium heat. Mince and add garlic (this dish is relatively garlic-y, so if you don't like it that much, add less). Salt and pepper to taste. Cook on medium heat for 5 minutes, and then turn to low until squash has finished baking.
When the squash is done, take a fork and carefully "string" the fibers of the squash into a dish.
Spoon tomato sauce onto individual servings of squash.
I didn't even remember to take the final picture before I began digging in!! ;)
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