tomato-basil spaghetti squash

With the help of my healthy friend Johanna, I created this new low-cal recipe... since the amount of weight I've gained from covering all of these feastly feasts is really not even funny, but I'll pretend it is to make myself feel better. Anyways, for being so healthy, it was actually really satisfying and flavorful. I've come to realize that although not a friend to whomever you're kissing, garlic is definitely your friend when it comes to cooking. It easily spices up any dish without adding the extra calories.

Plus, this dish was super easy to cook. I'd say the hardest part was cutting the squash in half. It took two knives, 30 minutes and all of my strength. Quite the task but well worth it.

Ingredients:

spaghetti squash // fresh basil // trader joe's everyday seasoning // 

cherry tomatoes // parmesan cheese // olive oil // garlic

First, cut spaghetti squash lengthwise and place face down in a glass pan. Fill pan with water so that it covers about 1/2 an inch of the squash. Cook on 375 degrees for 45 minutes. Once cooked, flip over so the "cut side" is face up and cook for 15 more minutes.

While you're waiting for the squash to cook, in a bowl mix olive oil, chopped basil, tomatoes and about four cloves of crushed garlic in a bowl. Mix until everything is coated in olive oil and set aside to allow the flavors to meld.

When the squash is finished, remove from the oven and cool for 10 minutes. Once cool, scoop out the seeds and throw away. Then with a fork, take the squash out from its shell and put in a large bowl. Toss with tomato-basil mixture, top with parmesan cheese and serve. 

finished product! 

&& in other news... 

me and my amiga from college, rachel

{How was your Fourth?}

sauteed spinach and goat cheese lentils

I'd like to take credit for this recipe but I can't, because it's definitely not my own. It was invented by my best friend and other half, AJ [I'd link to her blog but it's currently under construction]. But anyways, this dish... though it may sound a little strange... has been a crowd pleaser at pot lucks, work events, date nights and family dinners. It's healthy, satisfying, easy, cheap and so dang delicious. It's great as a side to any chicken or fish dish... or it can be eaten as the main course. [versatile too!] Seriously, I can't say enough good things about it. So without further adieu, behold blogger world... THE recipe.

Ingredients:

Steamed lentils [Trader Joe's], garlic, spinach,

olive oil, salt, pepper & goat cheese

In a medium skillet, heat a couple of teaspoons of olive oil and crushed garlic over medium heat. Add a half of a bag of spinach [or more] and sautee with crushed garlic until spinach is wilted. Season lentils with salt and pepper and in a separate bowl, heat for three minutes.Add wilted spinach and however much goat cheese you like. Mix and serve!

{FEAST}

the veggie with the worst reputation

Brussels sprouts, which before this post I thought they were called brussel sprouts, probably have the worst reputation ever, besides maybe meatloaf. Growing up, my mom never made them, thus they were never a part of my life. Little did I know, I had been missing out. Not only are they filling, but when marinated and tossed with other delicious ingredients, they can be an entire meal, a late night feastly snack, and even a food that I crave on a weekly, sometimes daily, basis.

With the help of a few recipes, I have created my own brussels sprouts that will change your life [okay that's a bit dramatic, but they'll definitely change your opinion on them].
*disclaimer: they smell like...well... not great... when you're cooking them; but don't be deterred! 

Ingredients:

Brussels sprouts, olive oil, thyme,

everyday seasoning [Trader Joe's], salt,

diced onion, sliced toasted almonds &

parmesan cheese

Wash and cut brussels sprouts in half. Blanch brussels sprouts in boiling water for two minutes. Put 1/4 cup olive oil in a bowl and add everyday seasoning, thyme and salt to taste. Dice onions and add to olive oil mixture. When brussels sprouts are slightly soft from the blanching, put on a cookie sheet and generously spread olive oil/onion mixture so that each sprout is coated. Cook on 375 degrees for 10 minutes. Add sliced almonds to the top and cook for five more minutes. Once finished, top with parmesan cheese and serve.

double fried spuds

As I mentioned in a previous post, potatoes are kind of a guilty pleasure of mine. No really, it's almost an unhealthy addiction. With all the time on my hands I had while visiting my parents, I decided to make some homemade fries. Usually, we try to be healthy and bake them in the ovan, but since I've officially been on an eating binge, assuming greasy American food will be scarce in India and I'll lose some lbs., I decided to live a little and fry those babies up! And let me tell you, they were worlds better than the baked ones and totally worth the calories (thanks for the idea, Guy!)

peel potatoes and leave the skin on the ends.

soak in water for at least 30 minutes.

pat dry. fry in canola oil. remove. repeat. remove and top with salt.

{Too easy. Yum dood.}