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Ginger Soy Roasted Carrots

Ginger Soy Roasted Carrots
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These tasty little gems get an Asian treatment that brings out even more of their sweetness.
Servings
3
Servings
3
Ginger Soy Roasted Carrots
Print Recipe
These tasty little gems get an Asian treatment that brings out even more of their sweetness.
Servings
3
Servings
3
Ingredients
Servings:
Instructions
  1. Place the carrots in a medium size bowl.
  2. Combine the remaining ingredients in a jar with a tight fitting lid. Shake to blend the ingredients. pour over the carrots and toss to coat evenly.
  3. Spread out on a rimmed baking sheet that has been coated with cooking spray.
  4. Roasted in a 400 degree oven for 20 minutes, turning occasionally. When carrots are tender, they are ready to serve.
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Lemon Herb Seasoning

Lemon Herb Seasoning
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Servings
4 Ounces
Servings
4 Ounces
Lemon Herb Seasoning
Print Recipe
Servings
4 Ounces
Servings
4 Ounces
Ingredients
Servings: Ounces
Instructions
  1. To dry the Lemon Zest: Spread the zest of 5-6 lemons on a baking sheet lined with parchment paper and allow to air dry for 24 hours.
  2. Combine the dried lemon zest with the rest of the ingredients. Spoon into spice jars and cover tightly.
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Smoky Roasted Almonds

DIGITAL CAMERAWhen it comes to snacks, I’m a crunchy-salty kind of gal. Potato chips, cheese curls, tortilla chips all have graced my snack tray. There’s something so comforting and satisfying about the crunch on the palate, the salt on the lips, and the oily residue on the fingers that these snacks provide.

Sadly, these tasty treats have become a very occasional indulgence, but for my taste, there is still nothing like a salty crunchy snack. What’s a gal to do? Oh, nuts! Really, I mean nuts. In their natural state they are a healthy and satisfying snack. With a little imagination and some mostly healthy ingredients they can become the perfect cure for that salt with crunch craving.

There are many good for you nuts out there that provide healthy fat, fiber, and protein to your diet. They are nutrient dense and their rich taste lets a little go a long way. Right now, I’m sharing a recipe for almonds so lets see what this tasty little seed (it is the seed of the fruit of the almond tree) has to offer.

Twenty three almonds (about an ounce) provides about 160 calories, 3 grams of fiber, 6 grams of protein and 14 grams of healthy fats. There’s also a generous dose of vitamin E. It boasts many health benefits including aiding in lowering bad (LDL) cholesterol and blood sugar. Most of the almonds we eat are grown here so that means you are eating American. The U.S. is the number one producer and California is the epicenter.

Enough about the wonders of almonds, let’s talk about how to make them even tastier. To create the smokey flavor I use a generous dose of sweet smoked paprika. I use a touch of garlic powder and sugar, along with a little salt.DIGITAL CAMERAThe almonds get tossed with some olive oil before the savory ingredients are added.DIGITAL CAMERAA slow roast in the oven and they’re read to eat.DIGITAL CAMERA

You can make this as spicy or sweet as you want. I often add some rosemary and a little black pepper, but let your herb and spice preferences be your guide.

 

 

Smokey Roasted Almonds
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Servings
16
Servings
16
Smokey Roasted Almonds
Print Recipe
Servings
16
Servings
16
Ingredients
Servings:
Instructions
  1. In a medium size bowl, toss the almonds with the olive oil until they are nicely coated.
  2. Mix the remaining ingredients together in a small bowl. Add to the almonds and toss to coat evenly.
  3. Spread the almonds out on a rimmed baking sheet. Roast in a 300 degree oven for 18 - 20 minutes, stirring every 5 minutes or so.
  4. When the almonds are light golden remove the pan from the oven and allow to cool completely on a rack.
  5. Store in an air tight container. Enjoy in moderation if you can.
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Spaghetti Squash Lasagna

Spaghetti Squash Lasagna
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Servings
2
Servings
2
Spaghetti Squash Lasagna
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Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Cut squash in half and the remove seeds. Spray a baking sheet with olive oil cooking spray. Spray the cut sides of the squash as well and place cut side down on the baking sheet. Bake at 375 degrees for 30 minutes. The shell should give slightly when pressed with a finger. Turn right-side up and allow to cool a bit.
  2. Heat 2 teaspoons of the olive oil in a medium fry pan. Add the onion and cook for 1 -2 minutes. Crumble the sausage into the pan and add the garlic. Cook 5 - 7 minutes until the sausage is cooked, stirring often.
  3. Add the tomato paste and raise the heat to medium high. Stir to coat the sausage mixture. Cook for 3 minutes adding chicken broth as needed to prevent scorching.
  4. Add the marinara sauce to the pan and reduce the heat to low. Simmer 15 minutes, stirring occasionally. Remove from heat
  5. In a small pan heat the remaining teaspoon of olive oil. Add the spinach and Italian herb blend. Cook stirring frequently until the spinach is wilted. This should take 2 - 3 minutes. Remove from heat and allow to cool.
  6. Combine the ricotta, egg, garlic powder, and 2 tablespoons of the Romano cheese in a small bowl. Stir in the cooled spinach.
To Assemble
  1. Use a fork to loosen the squash threads slightly. Divide the ricotta mixture between the two squash halves. Spoon the sausage mixture on top of the ricotta. Sprinkle with the remaining tablespoon of Romano Cheese. Top each half with the Italian cheese blend.
  2. Bake uncovered at 375 degrees for 20 - 25 minutes. If you prepared and assembled ahead of time increase the cooking time to 30 minutes or so. The mixture should be bubbling slightly.
  3. Turn oven to broil and cook until the cheese is light golden, about 2 -3 minutes. Remove from oven and allow to rest 5 minutes before serving.
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Farro with Vegetables and Chicken Italian Sausage

How farro will you go to put a healthy and quick meal on the table? A little chicken Italian sausage, some fresh vegetables and a good bit if farro and about 30 minutes and you will be serving dinner with pride.DIGITAL CAMERA

Once upon a time farro was only found outside of Italy in gourmet restaurants and little Italian markets. You don’t have to go all the way to Italy to get Farro any more. It’s now available in many grocery stores and markets. DIGITAL CAMERA

This ancient Italian grain is an early form of wheat that has recently become one of the “it” ingredients. There is a lot of confusion about Farro. There are 3 kinds that differ in taste and cooking technique. Farro Medio (a.k.a. emmer) is the most common type. It’s also the easiest to cook. Whatever kind of farro you buy, follow the directions on the package to get the best results. I like my farro on the softer side of toothsome. If you like a chewier bite, experiment with the cooking time until it’s just right.

I’ve been using Meijer Naturals Italian Farro . I cook the whole 8.5 ounce package and use the extras for hot breakfast cereal, salads, or side dishes. Yes, it is that versatile. I love this stuff! I’ve been known to stand in front of the refrigerator eating it cold. Use this recipe as a springboard to you own farro nirvana.

Farro with Vegetables and Chicken Italian Sausage
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Servings
2
Servings
2
Farro with Vegetables and Chicken Italian Sausage
Print Recipe
Servings
2
Servings
2
Ingredients
Servings:
Instructions
  1. Bring the Chicken broth to a boil in a large saucepan. Add the farro, garlic and onion powder and bring back to a boil. Reduce the heat and cook uncovered until the farro is toothsomely tender and the broth is almost absorbed. This should take 15 - 20 minutes.
  2. Heat a large fry pan over medium heat. Add the olive oil and swirl to coat the pan. Add the onion and cook for 3 minutes or so until it begins to soften.
  3. Add the sausage and mushrooms to the pan and cook for another 3 minutes.
  4. Add the peppers, zucchini and garlic to the pan. Cook everything for about 4 minutes. If the mixture seems a little dry, steal a bit of broth from the farro pan to keep things moving.
  5. Add approximately 2-1/2 cups of the farro and any remaining broth to the fry pan (save the rest of the farro for another meal). Cook over low heat for a few minutes stirring occasionally to bring things together.
  6. Add the herbs and half of the cheese. Stir until the cheese is melted. Serve topped with the rest of the cheese.
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