Posts Tagged ‘garlic’

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Garlic and Goat Cheese Spaghetti Squash

March 17, 2014

Good morning.  Are your taste buds ready for something good?  And y’all, this stuff is good.

I’ve been trying to figure out some good recipes that are both gluten free and delicious.  And this is seriously delicious.  Additionally, I decided this week I wanted to meal plan.  (I’ve seriously wanted to make some big life changes for the better with this Lenten season.)  While approaching meal planning, I did a lot of research and realized it’s insane to even begin this process.  How many of you meal plan?  Do you weekly, bi-weekly, monthly?  I’m so interested in this thing.  Maybe I’ll start blogging with my research, ideas, and plans!  We can do this together.

Ok, back to this recipe.  I found a great blog that had a week of meals and I quickly found this delicious recipe.  I already had tilapia on hand (see Tuesday’s meal on the blog), so we just needed some greens and the ingredients for Garlic and Goat Cheese Spaghetti Squash.  Lately I’ve tried to branch out with my spaghetti squash meals away from actual spaghetti to other pasta dishes.  I made a few real good ones (and didn’t photograph them, I’m sorry), but decided this one needed to be photographed and blogged about.

So let’s get to the recipe.  It might be the easiest thing ever.  And as you know, I follow recipes loosely.  I hope that doesn’t discourage you from making it.  These things are flexible.

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Spaghetti Squash and Goat Cheese

Ingredients:
-Garlic (I used minced, about 2 heaping tsps, you can use fresh – up to 8 cloves depending on your taste buds)
– 3+ tbsp butter
-1/4 cup Dried Parsley
– 3/4 cup Olive Oil (this can vary depending on how big your spaghetti squash is and how much sauce you want)
-Salt and Pepper, to taste
-1 Spaghetti squash
-Goat Cheese (the recipe says 11 oz, I think 8 oz is plenty and I used a large squash and LOVE goat cheese)

Directions:
1. Prepare your spaghetti squash according to your favorite way.  I do mine like this, but the recipe I followed tells you to cook it whole.  Try whatever you want, but remember if you’re putting it in the oven, it takes a while so bake it early.

2. In a pan melt your butter and add in garlic.  Saute the garlic for 10 minutes.  I used minced, so I probably didn’t cook it for that long, but I did want the flavors to blend nicely.

3. Once the garlic is sautéed, add parsley, salt, pepper, and olive oil.  Blend together and heat for 3-5 minutes.  Turn off heat and set aside.

4. Once your spaghetti squash is cooked (and cooled), grab your fork and “pull” it apart.  You can leave the “spaghetti” in the squash for a bowl serving, or put it all in a large dish.  I always put mine in a large dish to help portion it out for sides.

5. Pour the butter-garlic-oil mixture over the squash and mix well.  It should coat and soak into the squash evenly.

6. Serve with crumbled goat cheese over the top.

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I don’t think I can express to you enough how delicious this dish tastes.  Sadly our squash turned a little mush-like instead of stringy, but it tastes the same, so who cares, right?  I am definitely going to put this dish into my arsenal of meals for future weeks!

Happy eating,
Amanda

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Vegetable and Buffalo Soup

January 28, 2013

Hello readers,

This is my first cooking post in while, but since we have been attempting to convert to paleo, I have had a hard time finding something to blog about foodwise.  Let’s be honest: Paleo is really hard to do.  We love to eat, and in general we eat pretty well.  Paleo cuts out dairy, grains, legumes, sugar, etc.  Those are a few of my favorite things!  We have decided to start off by converting our dinners to paleo and then move into lunches and dinners.  I have attempted to cut down or remove completely oats, dairy, sugar, etc.  I know there are friends of ours out there who have mastered paleo; you impress me.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

David and I headed to the store and decided we wanted to make a soup for this cold weather.  It would go a long way and be easy to make while I went to work on a weekend.  We collected a load of vegetables and decided on buffalo stew meat as our big protein.  We were both very excited to try this very lean red meat in a meal.  I am going to give the ingredients below, but without measurements because frankly I didn’t measure anything!  Add as much or as little as you’d like.  Substitute veggies.  Change the seasoning!  Make it your own.

Ingredients
-Baby Carrots
-2 small Zucchini
-1 Onion
-1 Green Bell pepper
-2 cans of Diced Tomatoes
-Kale
-Fresh garlic
-Black Pepper
-Salt
-Parsley
-2 lbs Buffalo Stew Meat
-Chicken Stock

Directions:
These are ridiculously easy.  I used a slow cooker.  Chop up all the veggies to your liking of size.  We did small cuts of everything so everything could fit on the spoon at once for a hearty bite.  Once chopped, put everything into your crock pot.  Add raw meat and seasonings.  Fill with chicken stock till covered.  I added the Kale with only about 30 minutes left to cook. Cook on high for 5 or 6 hours.

Veggie and Buffalo Soup

Veggie and Buffalo Soup

We were both very pleased with how it turned out.  I normally make a beef stew so this was different with buffalo and as a soup.  David would add a can of rotel tomatoes if he made it, but I might add a bit more garlic or pre-cook the meat after sautéing the onions, peppers and garlic to help infuse the flavors more.

I hope you try this recipe sometime and let me know what you think!

Happy cooking!
-Amanda