Spaghetti, Squash-style

Yet another shockingly tasty recipe substituting one thing for another!

If the last post convinced you at all that I was a potato fanatic, this is nothing compared to what I feel about pasta. I think pasta flows throughout my body instead of veins. 

I must admit the idea of spaghetti squash as spaghetti pasta passed by a good few times before I had the nerve to try it. In all honesty I cannot tell the difference. And this makes the recipe all the more exciting and healthy for your body!

This is what a spaghetti squash looks like. Easily found in any supermarket. Yellow, chunky, and happy to see you.

Preheat oven to 350F and pop your squash in for about 40 minutes.

The outside 'shell' of the squash will have softened and feel like thick rubber. Knife in half carefully because the outer layer will bend and not slice easily..

When you pry the halves open, it looks a bit like something from a science fiction movie. I inspected the insides for perhaps an hour. Very interesting strings of squash!

There will be a bunch of seeds nestled in the center. You'll have to use a fork to pull away the squash. With two forks as your weapons, fight to rid all these seeds.

Next, scrape up and loosen all the squashy strings from the walls of the outer shell.

Then it's time to make your pasta bowl!

Can you  tell the difference? You seriously cannot. Even in taste!

With a splash of your favorite pasta sauce and a sprinkle of Parmesan cheese...

... it's time to settle down and dig into your spaghetti squash pasta! You'll be just as pleasantly surprised as I was after that first bite! It goes especially well with a few crunches of baked pita chips, recipe found here. 

All finished.

It's the real deal. 

Enjoy~!

Garlic Mashed Cauliflower

I am a potato fanatic. I mean... an extreme potato fanatic. I can devour the potato in every form possible, and then some. 

So when I heard this new craze of mashed cauliflower in place of potatoes, I rolled my eyes and blissfully returned to my massive plate of hash browns. 

Let me tell you. After trying this recipe of the creamiest, most flavorful, garlicky mashed cauliflower, I have to get the word out. I am shocked! It's unbelievable how amazing this tastes! 

I cannot wait to convert you.

All you require is a head of cauliflower. Chop up, rinse, and dump in a pot of water. Boil until soft (give or take about 10 minutes).

Finally, just as you would with potatoes, mash these suckers up. You'll find it to be much easier.

Now, for that distinct creaminess... Greek yogurt was used! I didn't think it would taste better than milk and butter, but IT DOES. It's unexplainable. Also sprinkle with salt, pepper, garlic powder, and onion powder. Even dried marjoram or parsley if you have it.

You must give yourself the benefit of a doubt and try this recipe! I know you won't regret it! Enjoy that delectable creaminess and marvel at how quick you accomplished this side dish. All finished.

Enjoy~!

Chorizo + Eggs (Chorizo con Huevos)

This 5-minute traditional breakfast must be one of my most favorite Mexican meals ever. The aroma permeates your morning in the most intoxicating way. Taste -- to die for!

I have tried this breakfast two different styles: with soy chorizo and with real chorizo. I've found, even though I'm a hardcore carnivore, that the flavor of soy chorizo is actually better than the latter. Mexican chorizo has an intense flavor; its even quite spicy, so this package of soy chorizo (found at Sprouts) is a bit milder and absolutely perfect.

Beat two or three eggs.

Squeeze half a tube (or entire tube) of chorizo and cook for a couple minutes.

Next, pour in beaten eggs and basically scramble as you would normally.

After the eggs and chorizo have cooked, pick out a nice slice of cheese and place on top.

Finally, cover with lid on either LO heat or with the stove off, just for a moment.

Time to grab some warmed tortillas (nuke in the microwave) and serve!

All finished. An explosion of flavor and eggy goodness in your mouth. It'll be your favorite too.

Enjoy~!

Easy Peasy Pita Chips

Pita chips are delectably crunchy, serving as a satisfying snack or as an excellent accompaniment to any pasta or meat dish. Baking pita chips is ridiculously easy and they are ridiculously healthy.

First, select your pita bread of choice!

There's just something in this kind of bread that tastes so good after baking. It's unlike any bread product. Pita chips are simply the best.

Next, cut/slice into eighths and preheat oven to 300 F. Simply bake for 12 minutes or until they look wonderfully browned/crispy.

Pita chips go hand-in-hand with a multitude of dipping sauces and bruschettas. 

Enjoy that crispy and crunchy goodness that which is pita bread! All finished.
Other suggestions: drizzle with olive oil, dust with garlic powder, brush with butter and sprinkle with cinnamon sugar...

Enjoy~!

How to Cook Kale: Sautéed

Kale is consumed in many different forms; some enjoy its raw crunchy texture in salads or as dried chips, and others prefer to cook out that distinct, slightly bitter flavor. 

Check out all those health benefits of kale here. Now you have no excuse for such a life-saving treat.

Thus may I present what may be the most delicious and satisfying way to cook kale? It's time to sauté! 

This what kale will look like at the grocery store -- in leafy stalks similar to celery.

Pull apart the leaves from the stem.

After soaking in water, chop the leaves into smaller bite-sized pieces. Kale is tough, so handle that knife well.

Meanwhile, slice up a yellow onion. Also (not pictured) have beef broth on hand. Water works fine as well.

Include a few cloves of garlic, minced, and you're ready to go.

On the stovetop, heat a deep pan and combine onion slices, garlic, and a few shakes of red pepper flakes.

Sauté until onions are slightly softened and translucent. Next, pour a bit of water/beef broth so the vegetables are barely submerged. 

You'll already be noticing that ambrosial smell. Patience is key.

Your next-to-last ingredient is the kale. Simply dump your entire stock in like so. Then cover with lid -- within seconds the kale will begin to cook down.

It's important not to overcook kale, which can easily turn yellow! We want to keep that lush gorgeous green color. The longer it cooks, the softer the greens. I prefer my sautéed kale a bit on the crunchy side. 

Lastly, for another explosion of flavor, add a dash of red wine or red wine vinegar. Sauté the kale for a few more seconds. Salt to taste.

Serve immediately. All finished! Gorgeous color, and surprisingly great flavor.

Enjoy~!