I love Italian food, I mean who doesn’t? Cooking Italian is always great to me and consists of cheese, something I happen to have a love hate relationship with. I tend to make turkey meatballs because they are healthier than the classic meat ones, but I just couldn’t help myself. I was craving a good meatball and I wanted to change it up a bit. Meatballs are a great thing to serve when you have a group of people over because it’s always a crowd pleaser and you rarely have to worry about food preferences, unless they are vegetarian or cheese haters- they just shouldn’t come for meatball night. (more…)
Posts tagged ‘Tomato sauce’
Spaghetti squash seems to be one of those vegetables that my entire group of friends had no idea existed until I started making it. It definitely looks weird to someone who is staring at a big bowl of yellow strings, that hesitation goes away once they realize how yummy it is. I try not to make too much pasta but I love SAUCE so this puts me in a pickle. How do I get the yumminess of a sauce without the carb overload of the pasta? The answer is simple – spaghetti squash. What I love about this particular veggie is that it is the ideal pasta substitute. It has no taste unless you give it one, so like pasta just add some sauce and you got yourself a healthy alternate to pasta nights!
Step by step cooking instructions for spaghetti squash.
Preheat your oven to 350 degrees.
Fill a square glass baking dish (large enough to fit your squash) with a light layer of water, enough to cover the bottom of the pan.
Pierce your squash all over using a fork. Place the squash in the glass baking dish and bake for 45 minutes or until you can easily pierce it with a fork. (if you buy a smaller squash start testing at 30 minutes)
Remove from the oven. Once cool enough to handle, place on your cutting board, cut the stem off and then cut it in half LENGTHWISE.
Using a fork take out the seeds from each side of the squash and discard. Continue using your fork to scrap out the insides of the squash until they are bare and place in a bowl.
Add whatever sauce you like to it and tada you have a yummy healthy meal!
- Spaghetti Squash With Primavera Sauce (diabetesdaily.com)
The year of 2010 was surprising for this foodie. I tried a lot of new things and experienced a whole new world of foodism that I didn’t know I was missing. The experience that shaped my new culinary palette, specifically for this meal was Indian food. I never really liked Indian food but really what I didn’t like was a specific type of curry – yellow curry to be exact. I find that a lot of people claim to not like Indian food but what they really don’t like is the stereotypical Indian classic , which is the yellow curry that has that sharp aromatic smell that tells your tastes buds you might not like that very much. It’s potent to me and I still don’t enjoy it. What I have learned is that Indian food has so much more to offer my erratic taste buds. The first time I had it my eyes practically jumped out of my head due to pure bliss. The flavors are perfectly [aired with one another while still giving enough contrast that you sit there wondering what could be in this! After that one experience I was hooked and that is what sparked this meal which as I was told by my fellow eaters was one of my bests yet.
Serving size: 8 people
- 2 cups yogurt
- 2tbsp lemon juice
- 4 tsps. ground cumin
- 2 tsps. ground cinnamon
- 3 tsps. cayenne pepper
- 2 tbsp. minced fresh ginger
- Salt and pepper to taste
- 6 boneless skinless chicken breasts, cut into bite-size pieces
- 8 long skewers – had only 4 so I did it in batches
- 3 tablespoon butter
- 3 cloves garlic, minced
- 1 jalapeno pepper, finely chopped – I used the jarred jalapeno peppers 3 tbsps. chopped
- 3 tsps. ground cumin
- 4 tsps. paprika
- 2 (8 ounce) cans tomato sauce
- 2 cups heavy cream
- 1/4 cup chopped fresh cilantro – optional
- Salt and Pepper to taste
1. In a large bowl (or gallon Ziploc bag to save yourself the cleanup), combine all the marinade ingredients. Stir in chicken, cover, and refrigerate for at least 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Add the cumin and paprika. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Season with salt and pepper to taste. Transfer to a serving platter, and garnish with fresh cilantro.
*Pair with Rice pilaf, basmati rice couscous or potatoes and some grilled veggies like Eggplant and tomato