The Versatility of Spaghetti Squash
12/20/14 by

 

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One of the thing I love to do is talk to people about food and cooking. One of the most common questions this time a year is about spaghetti squash. This beautiful winter vegetable is known for is replaceability for pasta, but the question is often asked, “What exactly do I do with it?”. I’ve put together several ideas so that you can fully enjoy the versatility of this wonderful squash.

squash

What is Spaghetti Squash?

This winter squash has a smooth often yellow or pale golden skin, shaped like a long orb. Like most squash, it is very dense and heavy for it’s size. Spaghetti Squash is a great vitamin source, including Beta Carotene, Vitamin A and Calcium. The flesh consists of tightly packed rows of stranded flesh which is hard to tell until after it is cooked. Then, with a fork, the strands magically are scraped out and resemble pasta. I’ve seen squashes in several sizes, from football sized to half of that. The size does not affect the taste and, like most winter squashes, they can be stored for a week or two. A medium sized squash can easily contain 4 generous servings.

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Chocolate Biscotti with Almonds and Pistachios
12/09/14 by

 

Chocolate Nut Biscotti~ A Healthy Hunger

 The day runs long often when I am working at my computer. By the late afternoon I am looking for a mental break and perhaps a light treat to reward my efforts. As a chocoholic I am often on the prowl for a good treat. I might convince  myself that the antioxidants in chocolate are redeeming- but sadly there is not enough to warrant candy as a “health food”. These biscotti are light in sugar, get a boost of fiber with whole wheat flour and get a boost with good fats. 

Biscotti making~ A Healthy Hunger

One of my little tricks to keep myself from overindulging is to make slim logs that make petite biscuits. I always like to have 2-3 cookies, and even though they are smaller it still satisfies me quota. You know how it is, the cookie plate is right there, so when I grab a few I’m at least not overdoing it.

Another thing I love about these cookies is that they are great for gift giving.  I’ve even used them in a Christmas morning coffee collection that I often give as a hostess gift. I’ll put a mug, some great coffee and some sort of baked good into a gift bag. It’s a Christmas morning treat which my friends without kids especially like. For those that are heading to a family member’s house, it’s a nice way to start the morning with something special.

Chocolate Nut Biscotti ~ A Healthy Hunger

 

Chocolate Biscotti with Almonds and Pistachios
Serves 25
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
106 calories
18 g
15 g
3 g
3 g
0 g
31 g
57 g
9 g
0 g
3 g
Nutrition Facts
Serving Size
31g
Servings
25
Amount Per Serving
Calories 106
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 15mg
5%
Sodium 57mg
2%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
4%
Sugars 9g
Protein 3g
Vitamin A
1%
Vitamin C
0%
Calcium
4%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups whole wheat flour
  2. 1/3 cup cocoa powder
  3. 2 teaspoons baking powder
  4. 1 cup brown sugar
  5. 1/2 cup toasted almonds
  6. 1/3 cup pistachios
  7. 2 eggs, lightly beaten
  8. 1/4 cup milk
  9. 1 teaspoon vanilla
  10. 1/2 teaspoon salt
Instructions
  1. Preheat oven to 325 degrees and prepare two baking sheets with parchment paper.
  2. In a large bowl combine the flour, cocoa, baking powder, sugar, salt, almonds and pistachios. Gently stir and thoroughly combine.
  3. In a separate bowl combine the eggs, milk and vanilla. Pour over the dry ingredients and stir to create a thick moist dough.
  4. Divide the dough into two equal portions. With damp hands, shape into 2-3" narrow long loaves. You should be able to fit both on one sheet pan.
  5. Bake until done, about 30 minutes. The cookie log should be tight to the touch in the middle.
  6. Remove from the oven and allow to cool for 15 minutes.
  7. With a fine serrated knife, gently saw into thin cookies and lay flat over the two cookie sheets.
  8. Return to the oven for 10 minutes on each side until crispy.
  9. Store cookies in an airtight container to preserve crispness.
Notes
  1. The logs can be pre baked, and then sliced for the second baking at a later time.
beta
calories
106
fat
3g
protein
3g
carbs
18g
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A Healthy Hunger http://ahealthyhunger.com/

 

 

 

 

 

 

 

 

AHH Inspiration December 8
12/08/14 by

More out of intent ~ A Healthy Hunger

 

Happy Monday!

This week’s fresh menus for our members are now posted.

Have a wonderful week!

 

xo Gail

AHH Inspiration December 1
12/01/14 by

Best Attitude~ A Healthy Hunger

 

Happy Monday!

As we enter the holiday season I hope this inspiration touches you. Remember to breathe and take care of yourself too.

Have a wonderful week!

Fresh menus for this week are now posted for our members.

xo Gail

AHH Inspiration November 24
11/24/14 by

You are what you eat ~ A Healthy Hunger

Happy Monday!

I love this quote. It really says it all. If you have any doubt about how to eat, just follow this advice.

 

Fresh Menus are now available for our members.

Have a wonderful week!

xo Gail

Baked Oatmeal: Cranberry Apple Walnut with Molasses Yogurt Cream
11/22/14 by

Cranberry Baked Oatmeal~ A Healthy Hunger

 When you have a house full of guests for the holidays, a batch of healthy and delicious baked oatmeal will get everyone going with little effort on your part.

I’ve hosted countless holiday meals at my house, Thanksgiving being one of my favorites. I wake up early and head into the kitchen and open the groaning stocked fridge to begin preparing for the days big meal. Then one by one sleepy heads would wander up to the counter looking for the start to their day. Oh right. What to make for breakfast?

Preparing Baked Oatmeal~ A Healthy hunger

 Without a doubt no one would starve that day, but it always seemed wrong to me that with so much wonderful food around I would subject my morning lovelies to cold cereal. Then again- who had the time, or counter space for making a full on breakfast?

I love baked oatmeal. You may prepare it the evening before and then pop the whole thing into the oven when you rise. In 30-40 minutes you have a warm breakfast that fills the house with good smells right from the get go. The dish is loaded with fiber, protein and is not overly sweet. This low glycemic meal will fuel everyone beautifully for the day ahead, while leaving room for the indulgences later on.

Preparing Baked Oatmeal ~ A Healthy Hunger Continue Reading

AHH Inspirations November 17
11/17/14 by

Nothing will work until you do~ A Stack of Dishes

 

Happy Monday! The fresh menus are posted for our members. 

Have a wonderful week.

Gail

This One Sauce For All Your Roasted Vegetables
11/13/14 by

Roasted Carrots with Caesar Sauce~A Healthy Hunger

 It is wise for a cook to have a few tricks up their sleeve. You know the type- it’s the “oh goodness, what do I do with these beautiful vegetables??” Now that it’s getting cold out turning on the oven is far more appealing. The best part of that is when your vegetable bin has a few bits and pieces lying in it, roasting is your best friend. A simple rough chop, a toss with a tablespoon of neutral oil, then spread onto a sheet pan and toss into the oven. Do them for dinner, and save the remains to brighten up your lunch plate.

Once you’ve got a nice pile of caramelized lovely bits, blend together this gorgeous sauce and douse the whole lot. This dressing is a riff on Caesar that you will simply adore. It’s the umami, salty addition of anchovy paste that brings out the best in everything. No worries- not a fishy smell or taste to turn your nose, just a rich flavor that broadens the taste of everything it touches. 

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Cream Peas Dressed with Rosemary
10/28/14 by

Cream Peas with Rosemary ~ A Healthy Hunger

Cream Peas are a variety of field peas. Of course you have heard of black eye peas, which, as a born New Yorker, was all that I knew of “peas”. But now that I live in the South, there are all sorts of peas to choose from. Crowder, Purple Hull, Speckled Butter Beans, Pink Eyed Peas are just some of them. When the farmers market is in swing you can purchase bushels of peas and hull them yourself. A job that makes for some good porch sittin’. Personally I purchase my peas already out of the shell. They are not cheap, but certainly worth my money versus the amount of time it would take to work through that pile of long slender pods.

There are many traditional recipes for field peas. Hoppin’ John and Succotash are the most common, but when I asked around at the market, the most advised method was to cook up some bacon and fry up the boiled peas in the grease with some garlic and onion. There is nothing wrong with that- but somehow I felt these delicate Cream Peas were just to subtle and lovely to take on that heaviness. Cream peas have a tender mush to them, and a mild flavor that I felt didn’t need clobbering with a heavy hand.

On another day I would have added some rice along with the peas to round out the salad, but after I made the batch they were just too good on their own. This bowl of peas lasted a few days in our fridge. Most landed by the scoopful over greens at dinner, or with rice and egg for breakfast. They have enough texture not to fall apart, but are still wonderfully creamy to eat.

Peas are loaded with fiber- 4g in this serving alone. They are also a good source of protein, vitamin C and Iron, and have a low glycemic load.

You may not find fresh Cream Peas out of the South, but you most certainly can try this recipe with Black-Eyed Peas or any other variety you may find. The best are fresh/frozen, but canned will do in a pinch. You can order dried Lady Cream Peas . They will work equally well. Just give yourself time to soak them. You can read more on cooking with dried peas/beans HERE.

 

Cream Peas ~ A Healthy Hunger

Cream Peas Dressed with Rosemary
Serves 6
Print
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
Prep Time
5 min
Cook Time
50 min
Total Time
55 min
137 calories
14 g
0 g
7 g
5 g
1 g
106 g
91 g
6 g
0 g
6 g
Nutrition Facts
Serving Size
106g
Servings
6
Amount Per Serving
Calories 137
Calories from Fat 64
% Daily Value *
Total Fat 7g
11%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 0mg
0%
Sodium 91mg
4%
Total Carbohydrates 14g
5%
Dietary Fiber 4g
18%
Sugars 6g
Protein 5g
Vitamin A
12%
Vitamin C
53%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 lb Cream peas (also known as lady cream peas)
  2. 1 small yellow onion
  3. 2 sprigs lemon thyme
  4. 2 cloves garlic, divided
  5. 1 tablespoon minced fresh rosemary
  6. 3 tablespoons olive oil
  7. 2 tablespoons white balsamic vinegar
  8. 2 tablespoons grainy dijon mustard
  9. salt and pepper
Instructions
  1. In a medium/large pot, place fresh or frozen peas and cover with 2" of water. Add a quartered onion (no need to peel), 1 clove or smashed garlic, the lemon thyme and a generous pinch of salt. Bring to a boil, then reduce to a simmer. Cover and cook until the peas are tender, about 40 minutes.
  2. Drain the peas, remove the onion, thyme and garlic and set aside to cool slightly.
  3. In a large bowl combine the second clove of garlic, finely minced, rosemary, olive oil, vinegar and mustard. Whisk thoroughly and add salt and pepper to taste.
  4. While the peas are still warm, toss with the dressing.
  5. Serve right away as a side dish, or keep in the fridge for up to 4 days.
Notes
  1. Fresh or frozen peas are best. Canned work well too, please rinse well before using. You may also use dried peas.
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calories
137
fat
7g
protein
5g
carbs
14g
more
A Healthy Hunger http://ahealthyhunger.com/