Spaghetti Squash "Lasagna"

Sorry to anyone on Saba reading this- I think I took the only spaghetti squash on the island and it was only there by mistake in the first place.

I love spaghetti squash.  It really doesn't have much flavor at all, but is a great base for a flavorful sauce, much like its namesake.  In contrast to actual spaghetti though, it is super low in calories, with only about 40 per cup, cooked.  And, honestly, I think it is better than real pasta (then again, I don't like pasta, like a weirdo).  

What you need:

1 small spaghetti squash (1-2 pounds) or 4-5 cups cooked squash
1 cup low-fat cottage cheese, blended until nearly smooth (or ricotta, but the cottage cheese is lower in calories)
5-6 cups chunky homemade pasta sauce, with or without meat (see recipe I used below for a chunky and meaty version)
1/4 cup EACH mozzarella and Parmesan


*If you haven't already cooked your squash, all you need to do is poke a few holes in it with a fork and then cook it a) in the oven at 375 Fahrenheit for about an hour, or b) in the microwave for 15 minutes or so.  The squash should be soft when done.  Cut in half and scoop out the seeds.  Shred the flesh with a fork and place in a bowl.  You can also cut your squash in half before baking and scoop out the seeds as well.  Just bake/ microwave face-down and reduce the time accordingly.

To prepare  the "Lasagna":

Heat oven to 350 degrees Fahrenheit.  Spoon about a cup of sauce into the bottom of an 8 x 8 inch pan.  top with about two cups cooked spaghetti squash.  Spread all of the cottage cheese over this.  Top with more sauce (about two cups), then the rest of the squash.  Top with another couple cups of sauce.  Bake for 25 minutes, then remove from oven and sprinkle with cheese.  Bake from another 10-15 minutes, or until cheese is melted and sauce is bubbly.   Serve and enjoy!

Chunky Vegetable and Meat Sauce:

Is you are vegetarian, the meat can easily be omitted, of course.

What you need:

1 pound ground beef, browned and drained (optional)

2 teaspoons olive oil

pinch of salt

1/2 large onion, chopped

1/2 leek, chopped (or just use a bit more onion- I just needed to get rid of this!)

1 celery stalk, sliced thinly

1 head of garlic, peeled and roughly chopped

1/2 eggplant, sliced and cut into quarters (about 2 cups chopped)

1/2 zucchini, sliced and cut into quarters

1/2 cup of mushrooms, chopped OR 1/4 reconstituted dried mushrooms, chopped

1 cup dry red wine

1 28 ounce can crushed tomato

1 14 ounce can diced tomato

1-2 cups water, chicken broth, or liquid from reconstituting the dried mushrooms

2 bay leaves

Spices: Oregano, basil, black pepper, sage, thyme, etc.

Splash of red wine vinegar

Heat the olive oil in a large pot over medium-high heat.  Add onion, garlic, celery, and the salt.  Saute until starting to brown and slightly softened.  Add the eggplant, zucchini, and mushrooms.  Continue to saute, stirring occasionally, until vegetables have begun to brown.  Add the wine and de-glaze the pan.  Add the canned tomatoes, the liquid of your choice, and the bay leaves.  Add the cooked ground beef, if using.  Bring to a boil, then reduce heat to low and cover.  Simmer for about 2 hours (give it a stir every once and a while), or until vegetables are all cooked through and the sauce has thickened.  Add the spices to taste, as well as a splash of red wine vinegar.  Remove bay leaves.  Done!

Brie, Peach, and Prosciutto Pizza

Pizza is great because it so strongly appeals to my creative side.  There are endless possibilities and combinations of pizza toppings.  Even the crust presents all sorts of opportunities for some brainstorming and experimentation.

One of my all time favorite combinations is this one.  This fusion of salty, cheesy, sweet, and spicy is just amazing (And makes great melted brie for dipping if you don't feel like making a pizza).  Depending on how heavily you adorn your pizza with toppings, it can make either a great main dish or a nice appetizer pizza.  I used my own pizza crust recipe, which I'll post in a bit, but you can use your own favorite recipe or store-bought dough, or even some flat bread that's been crisped up a bit.

I didn't measure at all when making this, so I'm just writing in a range of amounts below.  And, like I said, you may really want to vary the amount anyway depending on your purpose for this pizza.

What you need:

Crust to make one medium pizza (10-12 inch round)

Soft Brie Cheese, rind removed and cut into small chunks (2-4 ounces)

Prosciutto, cut into small pieces (2-4 ounces

Peach or Nectarine, cut into thin slices (2 small or 1 large)

Handful of Arugula

Honey

Red Pepper Flakes

Heat your oven to 450 degrees Fahrenheit.  If using dough, roll it out as thin as possible and bake it for 5-10 minutes, depending on how crispy you want it to be in the end.  Remove from oven and top with the brie, prosciutto, peach slices, and arugula.  Lightly drizzle honey over the whole thing and sprinkle with the red pepper flakes.  Bake for 10-15 minutes, or until it has reached the desired amount of bubbly-/crispiness. 

Deconstructed Eggplant Parmesan

I was all set to make actual Eggplant Parmesan (albeit a healthy version).  But then my eggplant rounds came out of the oven looking all crispy and delicious and I couldn't bear the risk of them becoming too soggy as part of the casserole.

And besides, why knife and fork a dinner when you dip it or pick it up like pizza?

I can see this going in a lot of different directions in the future... laying out an array of different dipping sauces as a fun party/game food, trying out an Asian-inspired version, or simply enhancing the Italian dip I made this time.

What you need:


For the Eggplant:
2 medium Eggplants, peeled and cut into 1/2 rounds (or try making stick shapes, which is what I would have done if I wasn't still planning on a casserole at this point)
Olive oil spray
1/2 cup Egg beaters (or egg whites, or a few beaten eggs)
1-2 cups Bread crumbs (I used a mixture of regular and panko- would've tried whole wheat if they were easily available here)
1-2 teaspoons Garlic powder
1 teaspoon Black pepper
2-3 teaspoons Season-all (or just a bit of salt)

For the Dipping Sauce: (Also see other suggestions below)
1 24 ounce jar of your favorite Marinara/ Pasta Sauce (or use 3 cups homemade, that'd be tastier, but I was lazy)
1/4 cup shredded Parmesan cheese
1/4-1/2 cup shredded Mozzarella cheese
Chopped fresh Thyme, Basil, Oregano

Start by heating the oven to 400 degrees Fahrenheit.  Place egg beaters in one bowl.  Mix both bread crumbs, the garlic powder, black pepper, and Season-all on a plate.  Spray a large baking sheet with olive oil.  One by one, dip the eggplant pieces into first the egg beaters and then the bread crumbs, coating all sides.  Place pieces, just barely touching, on the baking sheet.  Continue until you have used all of the eggplant (you may need additional eggs/ bread crumbs- I didn't actually measure mine, and I added a bit at some point, but then didn't finish it all).

Bake for 50 minutes to an hour, flipping once (this is for rounds, reduce time if you cut into sticks).  The pieces should be browned and completely cooked through.  You can slice into one to check- it should be all soft inside.

About 20 minutes before the eggplant is supposed to finish cooking, make the dipping sauce:  Pour the sauce into small-medium casserole dish and top with cheeses and herbs (and any additional seasonings you like- maybe some garlic, black pepper, or red pepper flakes).  Place in the with the eggplant and cook for 15-20 minutes, or until nice and bubbly.

Serve with a spoon in the dipping sauce for slopping over the rounds (and then eat like pizza).  Or cut rounds into slices and dip.  Enjoy!

And some ideas for future dipping:

• Amped Up Italian Dipping Sauce: Same idea as above, but better.  Roast some garlic cloves and mix the roasted cloves into some ricotta cheese.  Spoon ricotta cheese in the bottom of the pan.  Cover with a homemade meat and veggie pasta sauce.  Sprinkle with the mozzarella and Parmesan. Bake. 
• Put out an Italian-themed dipping assortment:  A tomato-based sauce, such as above, some pesto,  some dipping oil 
• Try something a little Asian: a spicy mayo (wasabi or sriracha mixed with light mayonnaise, or light mayonnaise and greek yogurt, to make it healthier), a soy sauce based dip: maybe some soy sauce, rice vinegar, minced garlic and ginger, and honey.
• Or a White Pizza Dip, like this one on How Sweet It Is.  I haven't actually tried it yet, but have eyed it before and it came to mind when I was thinking of other ideas for this eggplant.

Happy Creating!

Baked Herbed Brie with Mushrooms, Onions, and Almonds

Baked brie is awesome, pretty much regardless of how you prepare it.  But this particular recipe might just be my new favorite way to make it.  It might be that the cheese I bought this time was of better quality, but I also think that these toppings really work well with the flavor or brie.  

I made mine on our toaster oven tray because it's easy and I don't care about how it looks, but I recommend using a smaller casserole dish (maybe a 5-6 inch circle or 5 x 7 rectangle) if you have one.  

Serve with crackers, chips, or slices of toasted baguette. 

What you need:

A 7-ounce wedge or wheel of herbed Brie (rinds removed, unless you're like me and really like the rind...  in that case just cut it to help it melt out)

1/2 tablespoon butter

1/2 cup sliced mushrooms

1/2 medium onion, thinly sliced

Salt and pepper

Splash of red wine

2 teaspoons honey

2-3 tablespoons chopped fresh herbs (I used basil and thyme)

1/4 cup sliced almonds

Red pepper flakes

Place brie on a lightly greased small baking sheet or casserole dish.  Heat oven to 350 degrees Fahrenheit.  Melt butter in a saucepan over medium-low heat.  Add mushrooms and onions, plus a pinch of salt and pepper.  Saute until cooked through and just beginning to brown.  Add the splash of red wine and the honey. Remove from heat and stir in herbs.  Spread mixture over the brie.  Sprinkle with the almonds and red pepper flakes to taste.  Bake for 20 minutes, or until cheese is melted and bubbly at the edges.  Enjoy!

Swiss and Gouda Fondue

My family always had fondue every year for New Year's Eve.  Cheese fondue first, then meat fried in oil, and then chocolate.  It was a lovely tradition, and very exciting every year as a kid.  And so special, because I really can't think of any other time I've had fondue.  All seven of us (plus boyfriends and girlfriends at times) would huddle around the table, eagerly dipping and frying, making sure to get our share.  

I don't actually have a fondue pot at the moment, nor any extension cords which would allow me to use my crockpot.  However, I made this cheese fondue on the stove and just served it into a cup for my Rob and I to dip out of, and that worked just fine.  If you have a fondue pot, use it, or try this out as a crockpot recipe. Otherwise, just do it in a pot, and I'm sure no one will complain.

I served this with beet chips and pita chips (oh, and a few slices of bacon that I was demanded to fry up... personally, I prefered the beet chips).  Chunks of lightly toasted bread or sliced apples would also work well.

What you need:

1 tablespoon butter

1/2 small onion, finely diced

5-6 cloves of garlic, finely diced

3-4 button mushrooms, finely diced

1-11/2 cups dry white wine

1/2 pound EACH gouda and swiss cheese

2 teaspoons cornstarch

1 teaspoon Hennessy (or other whiskey... or maybe just some chicken broth... I just used the Hennessy because it was sitting on the counter from making a drink and I remembered that some fondue recipes I had looked at had the cornstarch mixed with some sort of alcohol)

Black pepper

1 teaspoon lemon juice

Heat medium pot over medium-low heat.  Melt butter in pot and add the onion and garlic.  Cook until beginning to soften.  Add mushroom.  Cook until softened.  Add white wine and heat until simmering.  Add the cheeses and stir until melted.  Whisk together cornstarch and Hennessy.  Add to cheese mixture.  Stir in a bit of pepper and the lemon juice.  Done!

Enjoy!

Macaroni and Cheese with Bacon, Cauliflower, and Four Cheeses

Macaroni and Cheese, or any pasta dish for that matter, is not really my thing.  But Rob wanted some, so I was happy to come up with something that I thought he'd like.  I used bleu cheese, swiss cheese, and a mix (which I think is cheddar and mozzarella).  I'd recommend using a variety because it will give you a nice depth of flavor, but use whatever types of cheese you want.  And trust me, you can't taste the cauliflower at all, so it's a good way to sneak in a bit of nutrition.  

What you need:

1 bag frozen cauliflower
Olive oil spray
Season-all (or just salt and pepper)
Garlic Powder
Salt and pepper
8 ounce box of macaroni, cooked al dente
1 medium onion
7 slices of bacon
1.5 cups milk
3 eggs
3-4 ounces EACH bleu cheese, swiss cheese, and mixed cheese blend (or whatever combination you like, just make it add up to around 11 ounces)
1 teaspoon hot sauce
1/2 cup Panko crumbs


Start by roasting the cauliflower:  I did mine in the toaster oven, but a regular oven will also work.  Or, if you want to save time/effort, skip this and just use the thawed cauliflower as it is.  If roasting, spread on a lightly greased baking sheet, sprinkle with Season-all (or salt and pepper), and bake at 425 degrees Fahrenheit until lightly browned.  I didn't let mine thaw first, so it took a bit longer, but if it is already thawed, this should take 15-20 minutes.  Let cool and chop finely

Next, fry the bacon in a large frying pan over low heat.  Place the cooked bacon on a paper towel and dump all but a very thin coating of the bacon grease out of the frying pan.  Use this leftover fat to fry up the onion.  Once the onion is translucent and slightly browned, add the bacon back in (crumbling it as you go), and then add the cauliflower to the pan.  Add a half cup of the milk and use this extra moisture to scrape up the browned stuff from the bottom of the pan.  Turn off the heat.

Whisk the eggs and the other cup of milk together in a large bowl.  Add about 3/4 of each cheese to the eggs and milk.  Add the bacon mixture, hot sauce, and cooked macaroni.  Season with salt, pepper, and garlic powder.  Pour it all in a 9 x 9 baking pan and then top with the panko and the rest of the cheese.  Bake at 375 degrees Fahrenheit for 30 minutes, or until bubbly and lightly browned.  Enjoy!

Cauliflower "Breadsticks"

Saw these on a low carb blog and wanted to give 'em a try. I keep meaning to do the cauliflower pizza crust thing, but never end up getting to it.  Here's a compromise.

To be honest, they did not turn out quite like I expected and definitely stuck to the pan.  But they were tasty and pretty healthy, and I'm pretty sure I'll make them again.  I just need to get a food processer when I get off Saba and that will make it a lot easier.

What you need:

One (small to medium) head of cauliflower

2 eggs

1/4 cup shredded cheese ( I used a "pizza" blend- I would have used either low-fat mozzarella or cheddar or low fat anything if they had it here)

2 Tablespoons fat-free Greek yogurt

Salt (maybe a teaspoon?), pepper to taste, dried oregano, garlic powder

Heat oven to 350 degrees Fahrenheit.  Grease a 13 x 9 pan with olive oil cooking spray (or maybe a full coating of olive oil- mine stuck pretty badly).  Cut the core out of the cauliflower and purree the rest in a food processor or dice it REALLY finely by hand (which is what I did- messy, time-consuming, but possible, even for an impatient person like me).  Mix cauliflower and the rest of the ingredients and then press into pan.  Bake for 20-30 minutes, or until browned around the edges.  Then flip and bake for another ten minutes (at 400 degrees instead).  Cut into pieces and serve with a marinara sauce.

Enjoy!  (and don't stress if it fall apart a bit when flipping.  mine did too, but it was still tasty!)

BAKED BRIE with Roasted Red Pepper and Walnuts (best wine dinner ever)

Baked brie topped with a mix of spicy and sweet cannot be beat.  Especially if you are pairing it with a bottle (or two? oops) of wine while dining with your sweetie.

This is my favorite "cheat" meal.  I make it differently depending on my mood and what's in the cupboards and fridge.   The picture shows the recipe below, but at the end you will also find further suggestions.  Use bagel chips, pita chips, raw veggies (baby carrots, sliced red pepper, and cucumber), or homemade veggie chips to dip.


What you need:

Brie cheese, either a round or a wedge.  I guess a round is fancier if you have company, but the wedge suits us fine.
Roasted red pepper (either homemade or from the jar), cut into small pieces
Walnuts, chopped (2 tablespoons to 1/4 cup, depending on how much brie you are making)
Honey
Red Pepper Flakes


Slice the brie in half lengthwise and place on greased baking sheet (if you have something that both looks nice and is oven-proof, use that.  This thing isn't moving after baking).
Top with roasted red pepper and walnuts.  Drizzle LIGHTLY with honey and sprinkle the red pepper flakes.  Bake at 300 degrees Fahrenheit for 10-15 minutes, or until the brie is completely melted and bubbly at the edges. (If you have a toaster oven use that!  It broils it a bit as it cooks, which helps toast the nuts and caramelize the sugar a bit).

Enjoy!


And some variations:

Instead of roasted red peppers and walnuts, try out the following combinations:

*spread low sugar/ "just fruit" apricot or orange jam on top of brie and then top with sliced jalapenos or red pepper flakes
*top the brie with thinly sliced fresh peach/nectarine and then sprinkle on the jalapenos or red pepper flakes
*try adding almonds/ walnuts to either of the above options
*if you are like me, and living somewhere you can not easily get jalapenos or red pepper flakes, Tabasco sauce works in a pinch to add some heat to your fruity brie

Homemade Blue Cheese Dressing

A rich and thick dressing for blue cheese lovers.

What you need: 

3 ounces good quality blue cheese, crumbled

1/2 cup mayonnaise (I used the reduced fat kind made with olive oil.  Not this this is a light recipe anyway, but there's no need to go overboard for no reason)

1/2 cup sour cream (I would also use light for this, but couldn't find it on Saba)

1/4 cup lemon juice

1 teaspoon Worcestershire sauce

1/2 cup of milk with 2 teaspoons white wine vinegar added (or just use buttermilk if you have it)

2 tablespoons white wine vinegar

1 teaspoon anchovy paste

5 cloves of garlic, minced

2 teaspoons black pepper (or more, to taste)

Whisk everything together.  Refrigerate for at least 2 hours before serving.  If you can, make it even more ahead of time so that the flavors can meld.