Roasted Kabocha Squash with Ham and Peas

When a kabocha squash arrived on my doorstep as part of my weekly produce delivery I had no idea what to do with it. But before I scoured the internet for recipes I found one in one of my fitness magazines (what are the odds?!) You can also cut into cubes and use it in place of butternut squash for these tots. (It's fine to eat the skin.)

Ingredients:
1 tsp olive oil, divided
2 small acorn or kabocha squash, halved, stem ends trimmed
2/3 cup buckwheat grouts (I sub'd bulgur since I had it in the pantry)
8 oz lo-sodium ham (no nitrates), cubed
2 cups frozen green peas, thawed and drained
2 tsp dried sage
3 oz grated swiss cheese

Directions:
Preheat oven to 400 degrees. On a foil lined baking sheet drizzle 1/2 tsp oil. Swirl cut sides of squash in oil, then arrange cut side up on sheet. Bake for 25 minutes until golden.
Meanwhile, in a medium pot, bring 1 1/2 cups water to a boil. Stir in buckwheat and reduce heat to a low simmer. Cook until tender and water is absorbed, 10 to 15 minutes.
In a small bowl, toss ham, peas, sage and remaining1/2 tsp oil. Add buckwheat and stir to combine.
Remove squash from oven and increase heat to 425 degrees.
Spoon buckwheat mixture into squash and top with cheese. Bake for 15 minutes, until cheese is bubbly. (Bake any remaining buckwheat mixture in a small baking dish alongside squash.)

Cajun Cobb Salad

I made this salad in honor of New Orleans hosting this year's Super Bowl (which tells you how long it's taken me to post it!)

Enjoy!                                                                                            Ingredients:
                                                                                                        2 tbsp olive oil
2 sausage links cut into 1/2 inch slices
1 med. onion chopped
1 lg green pepper, half chopped, half sliced
1 1/2 tsp Cajun seasoning (I got this at Whole Foods)
2 cans small red beans (15 oz each) rinsed and drained
2 romaine lettuce hearts
2 stalks celery
2 med. tomatoes
2 oz. pepper Jack cheese
1/4 cup plain yogurt
3 tbsp white vinegar
2 tsp brown mustard

Directions:
Heat 1 tsp oil in 12 in skillet on medium, add sausage and cook 4 minutes or until browned, stirring. Drain all but 1 tbsp fat from pan. To sausage in pan, add onion, chopped green pepper, and 1/8 tsp salt; cook 1 to 2 minutes or until tender, stirring. Add 1 tsp Cajun seasoning and cook 1 minute, stirring. Stir in beans. Remove from heat; cool to room temperature.
In bowl, whisk yogurt, vinegar, mustard, remaining 2 tbsp oil, 1/8 tsp Cajun seasoning and 1/8 tsp salt.
In a bowl toss romaine with half of dressing; place on serving platter. Arrange celery, tomatoes, cheese, green peppers and bean mixture on top. Serve with remaining dressing.

Chicken Kale Wraps

I have come so far in my relationship with kale in the past couple years. From having to mask it in smoothies or hide it under grated cheese in a pizza to wrapping my sandwich in it? Who would have thought?! But I'm glad I've turned a corner considering all the health benefits kale contains (it's high in vitamins A, B6, B12, C, Calcium, iron manganese, potassium, zinc, fiber and protein!)

These wraps are quick and easy but my advice is to make them moments before you plan to eat them as they don't travel well!

Ingredients:
2 boneless, skinless chicken breasts
8 large kale leaves
3 tbsp balsamic vinegar
3 tbsp light brown sugar
2 tsp cornstarch
2 tsp Dijon mustard 
1 tsp salt
2 tbsp olive oil
1 yellow squash, diced
1 mango, diced

Directions:
In a bowl, whisk together balsamic vinegar, brown sugar, cornstarch, dijon mustard and salt. Toss in 2 boneless, skinless chicken breasts, but into long, thin strips. Heat a large skillet over high heat, add 1 tbsp olive oil and reduce heat to medium. Cook chicken strips in marinade, stirring often until liquid is mostly absorbed, 3 to 4 mins. In another bowl, combine 1 cup each diced yellow squash and diced mango. 
In same skillet heat 1 tbsp olive oil over high heat. Add kale leaves, cover, and cook to soften (1 to 2 mins.) Remove leaves from skillet and place 2 kale leaves side by side on the counter with edges overlapping so you have 4 pairs of kale leaves. Top each equal amount of chicken and mango/squash mixture and roll to eat.

Glazed Carrots

If you follow my blog you know I never cook with butter and very rarely add sugar to anything I make. Unfortunately I had to break both of those rules when last week’s produce delivery yielded not one but two huge bags of carrots. Carrots. . . my least favorite vegetable for as long as I can remember. I can tolerate them in juice (mixed with plenty of fresh squeezed orange juice and a little ginger) but that would have been a LOT of juice!

So I set out to find a recipe that that 1) utilized as many carrots as possible 2) was edible and 3) was TASTY. And I think I succeeded! Despite the butter and sugar I was able to feel good about this one due to all the amazing health benefits carrots provide. They are full of beta-carotene which improves vision and protects against macular degeneration and cataracts. Carrots are also full of vitamin A and antioxidants, which protect the skin from sun damage and prevent premature wrinkling, acne, and dry skin. Studies also show that diets high in carotenoids are associated with a lower risk of heart disease and stroke. Woo-hoo!

Ingredients:

¾ pound orange carrots

¾ pound white carrots (or turnips)

2 teaspoons unsalted butter

½ teaspoon sugar

Kosher salt and freshly ground black pepper

Directions:

Put the vegetables in a skillet just large enough to hold them in a single layer. Add enough water so that it comes halfway up their sides along with the butter and sugar. Bring to a boil over high heat, then adjust the heat to maintain a simmer. Cover the vegetables with a round of parchment paper or with a lid let ajar. Simmer the vegetables until tender about 8 to 10 minutes. Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan, as the liquid evaporates to a shiny smooth glaze. Season with salt and pepper to taste and serve. 

Vegan Pancakes with Strawberries and Bananas

Pancakes aren't something I make often now that I'm low grain but I couldn't resist this delicious looking vegan recipe my cousin posted on her facebook page. Note: you can make it grain free by substituting milled flaxseed for the flour and egg whites for the coconut milk. Of course, then it won't be vegan ;)

Ingredients:
1 1/4 cup whole wheat flour
1/2 cup shredded coconut
1 tsp baking powder
1/4 tsp baking soda
generous 1/4 tsp nutmeg
generous 1/4 tsp allspice
1/4 cinnamon
pinch or two kosher salt
3/4 cup coconut milk
1/2 tsp vanilla extract
1 tbsp maple syrup
3/4 cup warm water
oil, for skillet
strawberries and bananas

Directions:
Preheat the over to 250 degrees and grab a baking sheet. Whisk the dry ingredients (flour, coconut, baking soda, baking poder, spices and salt) in a medium bowl. In a small bowl, whisk together the wet ingredients (coconut milk, warm water, vanilla, maple syrup) and then add to teh dry ingredients. Whisk well until no clumps remain.
Preheat the skillet over medium heat and add some oil on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Cook until small bubbles appear on the surface and the bottoms of the pancakes are golden. Reduce heat if necessary. Transfer to baking sheet and place in the oven to keep warm.
Slice strawberries and bananas for topping.

Stuffed Portobello Mushrooms with Tomatoes and Fontina

In the past couple years I have discovered that I LOVE Portobello mushrooms. They are one of the only foods I know of that can be substituted for both meat, such as in a vegetarian stew, and bread, for example as buns for a hamburger.

In this recipe they do double duty. The tomato and onion mixture could be served over either a chicken breast or bruschetta. And the fact that it’s higher protein and lower in carbs that the later makes it a much better healthier choice.

Ingredients:

4-6 medium or large Portabello mushrooms

olive oil spray

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry (I sautéed fresh spinach in olive oil)

1/3 cup chunky tomato sauce

½ cup sliced green onions

1/3 cup sun-dried tomatoes packed in oil, drained and chopped

¼ tsp crushed red pepper

3 oz (about ¾ cup) fontina cheese, shredded

Directions:

Heat oven to 375. Remove stems from mushrooms. Spray both sides of mushrooms with oil; arrange on a baking pan. Bake for 10 mins, turning once. Meanwhile, in a small bowl combine spinach and tomato sauce. In another bowl combine green onions, sun-dried tomatoes, and crushed red pepper. Remove mushroom caps from the oven; place cut side up on baking pan. Spoon spinach mixture into mushrooms, dividing evenly. Top each with an equal amount of the tomato mixture and sprinkle with fontina cheese. Return to oven until heated through and cheese begins to melt, 5 to 8 minutes.

Herbed Pork Chops with Apples and Pecans

I probably should have included this with my "fall" recipes but I was too busy exploiting pumpkins and cauliflower.

This recipe excited me for several reasons. First of all, I love pork. Second, as I don't bake, I don't have many opportunities to "glaze" pecans.

Enjoy!

Ingredients:
1/2 tsp dried thyme
1/2 tsp onion powder
1/4 tsp plus 1 pinch sea salt
1/4 tsp fresh ground black pepper
1 tsp safflower oil
4 bone-in pork chops, trimmed of visible fat (about 1/14 lb total)
1 tsp ground cinnamon
4 tsp unsweetened raisins
2 small Red Delicious apples halved, cored and skin pierced several times
1/4 cup chopped toasted unsalted pecan pieces
2 tsp raw honey
1/2 tsp pure vanilla extract
2 packets stevia

Directions:
In a small bowl combine thyme, onion powder and 1/4 tsp each salt and pepper. In a large nonstick skillet, heat oil on medium-high. Season pork chops with thyme mixture and add to skillet. Cook for 4 to 5 minutes per side, until barely pink in center.
Meanwhile, in a small bowl, whisk 2 tbsp water and cinnamon. Add to a medium nonstick skillet. Sprinkle raisins over top, then place apples cut sides down in skillet. Heat on medium-high and bring to a boil. Reduce heat to a simmer, cover and cook until apples are just tender when pierced with a fork, about 4 minutes.
Remove apples from skillet and place cut sides up on a serving platter. To skillet, add pecans, honey, vanilla, stevia and pinch salt and stir to combine. Spoon mixture over top of apples, dividing evenly. Serve with pork chops.