Spaghetti Squash with Sun-dried Tomatoes, Artichokes, and Asparagus

This recipe is from Jamie Kimberlin. She says, "This is adapted from an ancient Oprah recipe involving lots of rigatoni and 3 kinds of cheese…anyway it's a nice departure from marinara or pesto."  Thank you Jamie!

Spaghetti Squash with Sun-dried Tomatoes, Artichokes, and Asparagus


Ingredients:

3/4c oil-packed sun-dried tomatoes, drained and chopped (save the oil)

1lb Boulder hot Italian sausage (or other, if you MUST)

14oz jar or can marinated artichoke hearts, drained, chopped if you like

1 small bunch asparagus, cut into 1-in chunks

2 large garlic cloves, minced

1 can chicken broth

1/3c chopped fresh basil (dried ok too)

1/4c chopped flaty-leaf parsley

4oz goat cheese (optional)

1 medium spaghetti squash

1/4c water

Method:
1) heat 2TB of the sun-dried tomato oil in a large pan, add sausage. Break up and cook until browned

2) use slotted spoon to remove sausage from pan, then add artichokes, asparagus, and garlic. Cook over medium heat until garlic is tender…about 4 min

3) add broth and sun-dried tomatoes and boil about 8 min, until sauce is slightly reduced

4) while sauce and veggies are cooking, slice spaghetti squash in half and scoop out seeds. Place 1/2 in microwave-safe dish with the 1/4c water, cover loosely with plastic wrap, and microwave on high for 6-7 minutes. Repeat with 2nd half, shred noodles with fork

5) once sauce is reduced, add sausage and "pasta" back to sauce mixture, toss generously until sauce is almost absorbed by spaghetti squash

6) remove from heat, add in herbs and if so inclined, goat cheese. Enjoy!

Enchilado de Camerones

Have I told you I don't like green bell peppers?  I call them food polluters.  I think they steal the flavor from almost any dish they're in and make every other ingredient taste like green peppers.  That said, if I am making a recipe for the first time and it contains green peppers, I bite my tongue and add them in just to have respect for said recipe writer.  This dish has green bell peppers and, here it comes, I wouldn't omit them in the future!  So, grab your shrimp and your green peppers and let's do a salsa dance because this Cuban dish is excellente! And btw...it's even better the next day!

Enchilado de Camerones

Ingredients:

1 TBSP Olive Oil

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/2 tsp crushed red pepper

1/4 tsp sea salt

4 cloves garlic, minced (about 4 tsp)

1 can diced tomatoes, juices included (I like Muir Glen brand, no salt added)

1 pound medium shrimp, peeled and deveined

1/4 cup coconut milk (I like Thai Kitchen brand, full fat)

Cilantro as garnish (optional)

Method:

Heat oil in large, nonstick skillet over medium-high heat.  Add onion; saute 2 minutes.  Add bell peppers, crushed red pepper, salt, and garlic; saute 4 minutes.  Add tomatoes; cook about 6 minutes or until liquid has almost evaporated. Stir frequently.

Stir in shrimp and cook 4 minutes or until shrimp are done.  Remove mixture from heat and stir in coconut milk.

Salmon Cakes, Patties, Burgers, Whathaveyou

Thought I'd try something new tonight, mainly because I didn't have anything thawed or pre-made and I was feeling lazy.  It's snowing like a banshee here so I also wanted something warm, but all I had was canned salmon.  For those of you who have never had canned salmon before, it can be a bit frightening.  I grew up with the stuff, so didn't have any aversion to the skin or bones left in with the meat, but to some it might look pretty nasty.  All I can say is...try it!  It's actually delicious and full of calcium and Omega 3's and other fantastic, life-supporting elements.

Salmon Cakes, Patties, Burgers, Whathaveyou.


Ingredients:

1 can (14.5 oz) Pink Salmon
3/4 cup Almond Flour or Meal
1/2 cup finely chopped Onion
2 eggs, beaten
Juice from 1/2 lemon
2 TBSP mayo
1 TBSP minced garlic
1 TBSP fresh parsley, finely chopped
1/2 tsp paprika
1/2 tsp sea salt
1/8 tsp black pepper
Coconut oil

Method:

Drain salmon and flake into medium bowl.  Combine all ingredients except coconut oil and mix thoroughly.

Heat skillet over medium-low heat and melt a couple tablespoons of coconut oil.

Form patties with the salmon mixture (will be wet, like tuna salad).  Place patties in skillet and cook until browned.  About 4-5 minutes per side.  Flip carefully, as they will fall apart until cooked through.

Serve on a lettuce leaf with tomato or just eat plain!  Goes great with Mango Avocado Salsa.