Roasted Cauliflower Broccoli With a Lemon Mustard Sauce

In a large mixing bowl mix: cauliflower and broccoli heads with salt, pepper, lots of garlic, and olive oil. Place the mixture on a large cookie sheet and roast the vegetables for about 25 minutes at 450 degrees. While that is cooking melt somewhere between 1/2 and 2/3rds of a stick of butter, the juice of 2 lemons, and 4 TBS of whole grain mustard ... and more garlic ... why not? When the vegetables are done put them back in the mixing bowl and pour the butter sauce over them. Transfer to a baking dish for serving. Do this 2 hours before you plan to eat as this needs to sit at room temperature for 2 hours. When you reheat to serve, do not use the microwave! Heat in the oven for about 10 minutes.
I also used some stuff I bought at Costco that is actually used for garlic bread. I used this before roasting; I mixed it in with the vegetables before roasting them. You don't have to use this stuff, but if you see it at Costco buy it; I use it for lots of things. I'll post a picture of it next week so you will know what to buy.

Butternut Squash With Cranberries and Spinach

Bake your squash for 50 minutes @ 350 degrees. I cut it in half length wise and then bake it with some water in the bottom of the pan. You can bake it cut side up or down. While your squash is baking, heat extra virgin olive oil in a pan. Add spinach, garlic, sliced onions (I use a mandolin) and cranberries. It only takes about 5 minutes and this is done. When your squash is done cut it into cubes. Remember to take the shell off. Toss together in the skillet. Add about a TBS of butter and melt. Add sea salt. I happen to love sea salt and think I just may use it for everything. You could also add some brown sugar, but I didn't this time.

Chicken Enchiladas

I used 2 chicken breasts. Cut them in strips and bake at 350 degrees for about 40 minutes. When the chicken is done, dice it or shred it.

While the chicken is baking prepare the sauce. Use a food processor or a blender: 6 tomatias, ½ an onion, 4 cloves of garlic, a pepper or two (jalapeno or Serrano), sprinkle in some cumin. Fresh cilantro would have been good, too. Blend until it is liquid. This will be your verde (green) sauce. After it is blended, cook this on the stove with 1 cup of chicken broth mixed with about 4 TBS of corn starch. Cook until it is thickened. Set aside.

In a skillet heat vegetable oil to soften the corn tortillas. I used 10 and wrecked one so I had 9 enchiladas. When the oil is heated put one tortilla in the oil at a time. Cover both sides with oil, then take it out, and place on a paper towel to blot the oil. Do not leave the tortilla in the oil too long or you will have stiff tortillas; like a tostada shell. Also, do not leave it on the paper towel too long as it can stick to the paper towel. When you have all of your tortillas ready, roll them with the chicken in the middle - like a cigar. 

This is what it should look like before you put it in the oven:

Bake in the oven for about 30 minutes. This is just to warm them through and it makes the edges of the tortillas crispy. Do not bake them with the sauce; you will lose the crispy part of the tortillas. When they are done, put the amount you want on your plate and pour the sauce over them. You can also add a white cheese, but I forgot about that and I guess I saved some calories.

Acorn Squash

I had never eaten an acorn squash let alone cooked one! I was curious about them, so I gave it a try. Cut the squash in half and place it meat side up in a baking dish. Bake at 375 degrees for about 50 minutes. While it is baking, sauté onion and garlic in olive oil. I used 4 cloves of garlic and half an onion sliced on a mandolin. I pretty much slice all of my onions on a mandolin; I just like the thinness. I will say however, for this dish it seemed a bit stringy. When the squash is done, scoop the meat out and add it to the onion and garlic. Salt and pepper to taste. I used large sea salt. One recipe I looked at called for nutmeg. I didn’t have any nutmeg so I used cinnamon. How much cinnamon, I cannot tell you. The plan was to shake some into the pan but things went slightly awry. A large amount of cinnamon came pouring out! I mixed everything together pretty much like mashed potato. The cinnamon was a bit more than I will use the next time, but the dish was quite good.

Garlic Dip

Definitely for garlic lovers! I was at a Mediterranean restaurant and had this wonderful garlic dip! I came home and researched recipes on line. I combined a few and came up with this.

Slice half an onion thin (I use a mandolin.), 4-6 garlic cloves; sauté in olive oil. Then blend them in the Cuisinart with some mayonnaise (maybe 3 TBs), and juice from one lime or lemon. Now this is strange: boil a potato until it is almost done. I added half a potato to this mix. I was reluctant to try the whole potato. Too much potato and your have mashed potatoes, not dip! Add 2 healthy TBs of low fat sour cream. The dip is divine. I used it as a dip for chips and then later put it as a side for my rice.

Chicken Picatta

Simple and really good!

Pound chicken breast (for 2 people) until about ¼ inch. Dredge in flour, salt, pepper, and garlic. Brown in pan with olive oil, lemon (1/2 lemon) and 2 Tbs butter. Saute until done. That’s it! Sometimes we add mushrooms. If you really want to go hog wild: remove the chicken from the pan, add milk and a bit of corn starch to make gravy. Oh my!

I should have taken a picture.

Black Bean and Butternut Squash Burritos

This is good, and it makes a lot! It is another recipe I got from the "Oh She Glows" web site.
Get the recipe here:
Black Bean and Butternut Squash
I would suggest that you cook the squash on another night. You really don't need a whole squash, and if you cook it on another night you can have squash with ...perhaps your pork chops. Then you have one less step when you prepare the burritos.
This picture doesn't do it justice, but the smell of this in the kitchen was great!

I tried the recipe as it is and used the cayenne pepper. However, the next time I will use jalapenos or maybe an ancho chili pepper. Also, the recipe calls for brown rice. I didn't have any so I used a wild rice mix. It was a brown rice and wild rice mix. I would use that again.

A must is avocado served with it!

Vegan Mac and Cheese

Say what? When a coworker told me about her vegan mac and cheese, quite frankly I was very wary. Mac and cheese is a sacred dish, how can it go vegan? However, since I am looking for some healthy alternatives (after packing on 5 pounds eating tray after tray of peach cobbler this summer) I decided to give it a go. 

Link to:

"Oh She Glows" web site

I misunderstood the recipe (a matter of not reading the whole thing, but forging ahead) and actually mixed the bread with the "cheese sauce". Don't do this.

It, of course, absorbs too much of the sauce when you bake it. That being said, I have to say the "cheese sauce" was so good I was taking samples of it before it even made it to the oven. So good.

Also, I did not use the nutritional yeast as I just didn't want to buy too many ingredients at once. I will the next time. From what I hear it adds even more of a cheese delusion.

As for the left over almond milk? It is going in my breakfast smoothies. Very tasty.

Give it a try!

Spaghetti Sauce

As seen on the "What I Ate Wednesday" page!

This one is easy! The big difference to your sauce will be the kind of tomatoes you use.

Hand crush a can of San Marzano tomatoes in a sauce pan. Also add a small can of tomato sauce and a small can of tomato paste.

Finely chop half an onion – sauté this in a pan with olive oil (use good olive oil) and garlic and then add this to your sauce pan.

Add oregano to your pan as well as basil, salt, and pepper. 

simmer

Native American Chicken Soup - southwest

You can cook your own chicken, but why not buy one of the cooked ones at the store?
Stock: cut meat off of the chicken and set it aside
Cook the rest of the chicken until the meat falls off of the bones. Take out all bones and skin from the pan.
In the Cuisinart blend: fresh garlic, cilantro, 4-6 tomatios, a few jalapeños, half an onion, a little salt, and cumin.
Add this to your stock as well as returning the chicken meat. Add 2 cans of hominy. Cook for about an hour.
Served well with fry bread!

Pork Chops

I got this recipe idea from The Northern Exposure cookbook. This is what I did:
coat chops in flour with salt and pepper
brown chops in a fry pan (I used olive oil.)
In a bowl mix together:
a cup of orange juice
I added garlic to this recipe.
ginger (I scrapped off the outer layer with a paring knife, then used the paring knife to shred ginger into the bowl)
lemon zest (the original recipe used orange zest)
The cookbook tells you to then add the liquid and cook for about 30 minutes until the chops are tender. The next time I make it I will not do this, I think it made the chops tough. The next time I will remove the chops and make the sauce separately. The flour from the chops thickens the sauce, so be sure you have left those remnants in the pan.