Posts Tagged ‘vegetable’

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Baked Avocado

April 4, 2013

Avocado is the new wonder food. The health benefits are tenfold,along with it being  a  very versatile fruit. In a typical avocado, most of the calories you receive come from monounsaturated fat. The monounsaturated fat in an avocado is healthy for you. They  contain both insoluble and soluble fiber. Very few  foods can brag about containing both kinds of fiber.  Avocados are high in  B vitamins along with vitamin K and vitamin E.  It pairs well with foods that  are  sweet or savory. You can add it to shakes, make salsas  with it, add it to salads and make chocolate mousse` with it. Baking it  with hot pepper sauce and topping with a bit of  shaved parmesean is my new favorite way to eat it. It makes a great appetizer,side or have a whole one and  call it a meal!

1 medium avocado

1-2 T. of your  favorite hot sauce (mine is Moore’s)

2 T. shaved parmesean ( I like a dry  cheese but you can use any easy melting type)

2 wedges lemon (or lime)

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Slice the avocado in half. Having  trouble  removing that   slippery pit? Holding the  avocado in one   hand, hit the  pit with the  sharp  edge of  a knife.

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Twist the knife,keeping the avocado still, and out comes the pit.

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Score the flesh of the avocado, so that the hot sauce  seeps  down in it. Fill the center of each half, with a  tablespoon or so of hot sauce.The amount is up to you but  that should be more than  enough.You don’t want it overflowing, or overpowering.

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Sprinkle the  cheese on top and add some  fresh cracked black pepper if you like.

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Bake in a 350 degree oven for 10-15 minutes. Just enough to warm it and melt the cheese. Serve with lemon or lime wedges, to be squeezed on top right before eating.

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Spaghetti Squash with Red Cherry Pepper Sauce

December 11, 2010

You have to try this! Spaghetti squash has to be one of the coolest vegetables.  It starts out looking like a butternut squash and the end result are slightly sweet strands of flesh, that hold their shape and stand up to rich tomato sauces. As filling as a dish of pasta, without the carb count!  This is a Rachael Ray-ish recipe with my adaptations.

  • 1 spaghetti squash
  • 2 T. olive oil
  • 1/2 C. Parmesean of Asiago,grated
  • 2 T. butter
  • 1 T. olive oil to rub on squash before putting in oven
  • 1/2 onion, large chop
  • 3-4 cloves garlic, diced
  • 1 large carrot, finely grated
  • 1 cherry pepper,diced finely seeds and veins removed for mild, left for hot
  • 1 28 oz. can whole or crushed tomatoes (as always I use what is in the pantry- this time it was crushed)
  • 1 C. vegetable broth
  • 1/2 C. red wine
  • 1 T. Italian seasoning

Split squash evenly in half. Scoop seeds out carefully. Lightly oil with a few drops of  olive oil. Roast skin side up in 400 degree oven, 45 minutes.

Heat  2 T. olive oil. Add onions,carrots,garlic, and chili pepper. Season with a bit of salt and pepper.Cook for 8- 10 minutes on low- medium heat.

Add wine first to deglaze. Add tomatoes. Pour broth into tomato can to “rinse” and pour into sauce.Crush or cut the tomatoes if you’ve used whole into chunks. Add seasoning, and simmer 30 minutes on low heat. Stir once or twice. Easy!

Gently shred squash into strands with a long tined fork.Leave skin intact as you are going to use it as your serving vessel! At this time you can add 1 T of butter per squash half, and a tablespoon or two of grated cheese (reserve some cheese to top). I think a bit of butter is enough, and just use all the cheese on top as this made the strands too sticky.

A heaping ladle of sauce over the strands, some grated cheese and you have a satisfying and different take on pasta. Feel free to have that bread since you are being carb conscious with your meal! A smaller squash would make an equally yummy side to chicken,or perhaps add cubes of cooked chicken over squash, and then topping with sauce and cheese!