CROCKPOT SPAGHETTI SQUASH

ABOUT.COM says it best about spaghetti squash,

"The fear of pasta deprivation is one of the things that turns people away from low-carb diets. The cries ring out: "I can’t live without my pasta!" Fear not. There are many low-carb alternatives to pasta, and at least one possibly good low-carb pasta on the market."

AND it's very nutritious: 

Spaghetti squash contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene. It is low in calories, averaging 42 calories per 1-cup (155 grams) serving.^[2]

shred the cooked squash and it looks just like our favorite pasta!

You can even make spaghetti squash pancakes:  http://www.fabulousfoods.com/recipes/spaghetti-squash-pancakes

assemble quality ingredients, using today OKRA harvest from my garden

INGREDIENTS:

1 whole spaghetti squash or 2 if small,cut into chunks
2 cans diced tomatoes, basil garlic and tomatoes
1/4 cup red wine
1/4 cup green olives, roughly chopped
3 Tbsp. olive juice
8 pieces of okra, trimmed and cut into slices (opt)
1 tsp oregano
1/2 tsp dried basil
10 fresh basil leaves, chopped
pinch of red pepper flakes
pepper to taste

to clean squash, scoop out all of the seeds

DIRECTIONS:

Place the squash sections in the crockpot.  Place all of the ingredients over the top of the squash.  Cover and cook about 7 hrs. on low.

When squash is fork tender, remove the squash and shred it with a fork.  Place it all in one bowl.  Discard the skins.

Pour all the remaining ingredients into a bowl.  This will be the sauce to be served over the "spaghetti".
Great served with Vegan Parmesan Cheese.

in crock pot BEFORE cooking

when finished cooking, remove squash and shred the pulp with a fork

the finished sauce

serve the sauce separately

with Vegan Parmesan Cheese on the side

QUICK FISH TACOS

This is a super quick Fish Taco, using Costco's frozen crispy Panko breaded Talapia fillets.

INGREDIENTS:

3  frozen Panko coated Talapia fillets
olive oil
mild or medium salsa
coleslaw
pepper to taste and or hot sauce
whole wheat tortillas

DIRECTIONS:

Pan-fry the fillets in olive oil.  I use a lid to ensure the center cooking.  Cook till golden brown and crispy.
Cut the cooked fish into strips.
Heat the tortillas in microwave OR in low oven between 2 moist dish towels.
Fill the tortillas with salsa, coleslaw and fish.  Pepper/season to taste.  WRAP.
Makes 2

salsa, coleslaw and Talapia strips, the makings of a good taco

taco before wrapping

FORKS OVER KNIVES NOW AVAILABLE

UPDATE:  the DVD is NOW available for immediate shipping

MARK BITTMAN'S QUICK PASTA DINNER

After spending 8 hrs. in a car today, I was able to throw this dinner together in no time.  Mark Bittman stated on the Today Show that this recipe was one of his top 4 quick meals.  This is a meal to fall back on when you're short of ingredients or time.

very few ingredients needed

INGREDIENTS:

1/2 pkg whole wheat pasta, I prefer linguine

olive oil

garlic (1 or 2) clove, minced or grated

4 eggs

pepper to taste

1 cup Parmesan cheese, I use the VEGAN substitute

DIRECTIONS:

Cook the pasta, drain.

Meanwhile cook the garlic in some olive oil.

Add the pasta to the oil and garlic.  Heat a bit, then break the eggs directly into the pasta and stir to break and cook the eggs.

Add pepper to taste.

Add the cheese and mix together.

serving this tonight with my favorite Italian Okra (in abundance after being away)

                                                       the first of many servings for me

TIPS THAT WORK FOR ME

1.  When I have an excess of fruit or it's reaching it's peak, I put it in a baggie and throw it the freezer.  This fruit (red or green grapes, strawberries, blueberries etc.) serves as the chiller in a nice glass of white wine on a sweltering summer day.

2.  Picked up this most useful tip at a Mumford's cooking class:  always place a wet paper towel under your cutting board.  The board will stay securely in place while you chop away, NO slippage.

3.  I used to waste so much celery because of its short crisper life.  After purchasing, remove celery from the plastic.  Wrap the celery in foil, covering all!  Celery will keep for a month .

4. The MOST amazing IPhone APP for grocery shopping, Grocery IQ, download it for free.  Keep an ongoing list on your phone, easy to use, convenient at the store.  Items can even be recorded store-specific.

5.  BULL NOSE clips are my new favorite kitchen tools.  I use these for securing open bags,  holding the plastic in place over my germinating seedlings, and the best...holding together my parchment paper food bundles.  Clip together the ends and no leakage.

6.  AND finally the newly released stamps for serious foodies:  Pioneers of American Industrial Design.  This is a true "Becky Homecky" stamp collection and pictures range from silverware to lamps.  I had to have them.

newly released stamp collection



read more about these:  http://www.designer-daily.com/pioneers-of-american-industrial-design-stamps-12275

FORKS OVER KNIVES UPDATE

Grea











Good news, the documentary FORKS OVER KNIVES is now being offered on Netflix with a release date of 8/30.  Even better news, there is now a companion book, already a New York Times best seller.  The paperback sells for about $13.95.  I ordered mine on the NOOK for around $10. 

MARK YOUR CALENDARS:   on August 21st, CNN will offer a one hour special, The Last Heart Attack, featuring Bill Clinton and Dr. Caldwell Esselstyn.  More details available on the press release:

http://www.forksoverknives.com/the-last-heart-attack-cnn-special-doctor-caldwell-esselstyn-bill-clinton/

Read more about Dr. Sanjay Gupta's interview with Bill Clinton and why he adopted a vegan diet:

http://cnnpressroom.blogs.cnn.com/2011/08/02/%e2%80%98dr-sanjay-gupta-reports-the-last-heart-attack%e2%80%99-%e2%80%93-a-mission-possible/

QUICK PASTA DINNER

the end product

I love making this dish when I have few ingredients and I want a good healthy meal.  The measurements are not exact.  PLAY with this recipe.

INGREDIENTS:

2 Tbsp. olive oil and then use as needed

1 tsp dry vegetarian base powder

1 medium red onion

1 head broccoli

1/4 cup sun-dried tomatoes packed in oil

1/2 pkg whole wheat noodles

any spices you want, I used a spice blend that included oregano, basil and tomato

Romano or Parmesan cheese, about 1/4 cup OR Veggie Parmesan

pepper to taste

broken linguine pasta works well

the flavors of this dish:  salt, pepper, a spice blend: oregano, basil and tomato, olive oil,

sun-dried tomatoes and vegetarian soup base

DIRECTIONS:

Heat the olive oil. 

Add the veggie base and a little bit of water.

Saute the onion until just clear.

Add the broccoli cut into flowerettes.  When it starts to get tender, add the sun-dried tomatoes and a bit of their oil.

Meanwhile, cook pasta.  I used linguine - tear into fourths to make small pieces, OR use smaller pasta.

Mix in the pasta, stir all together.

Add cheese and serve.