Roasted Garlic Veggie Spread

Have you ever had a TV show that you refused to watch
because it sounded like the stupidest thing you've ever heard?

Seriously! It even looks lame,
I can't believe I am hooked on this.

I had one of those.
It was The Vampire Diaries. (Sounds lame doesn't it?)
Then one day someone tied me down and forced me to watch it. (Yes, that's my story. I was LITERALLY tied down.) Now I am hooked. After that it didn't take much for her to coerce me into a marathon night. My sickening desire to be productive turned it into a blogger night...a GARLIC themed blogger night. You see, according to this vampire tale, vampires have absolutely no problem with garlic and THAT is a cause for celebration.

Before I became obsessed with this show I'd been craving a veggie spread. I wanted something easy to prepare that could be served hot or cold at barbeques this summer. Often I find that there are plenty of carbs and proteins at parties, but rarely veggies other than a last minute veggie tray that no one really touches. Has anyone had their entire veggie tray finished at a party, ever?! It should happen, but we all revert to teenagers when faced with a buffet and go directly towards the "good stuff". Not this summer. This summer I am fighting back with delicious veggies and I'm starting with this Roasted Garlic Veggie Spread.

This could be perfect for tea parties (yes we still have those) or even a nice picnic. It's delicious served on toasted whole grain bread with cream cheese. We even made grilled cheese and veggie sandwiches with the leftovers which I HIGHLY recommend.
Also, and I say this with the seriousness of a thousand ninjas, you NEED to try my blogger buddies bean dip recipe. If you've been following my blog, you know that I hate beans, and this magical thing she created is quickly converting me. More on that later... for now here is my contribution to society.

Roasted Garlic and Veggie Spread
1 garlic bulb
1/4 green bell pepper
1/4 red bell pepper
1/4 yellow onion
2 tomatoes
2 cups chopped broccoli
Salt and pepper to taste
Start by preheating the oven to 400 degrees. Take your garlic bulb and peel the loose skins away. Chop between 1/4-1/2" off the top. You want to expose the tops of all the cloves and drizzle lightly with olive oil. Normally I would tell you that you want the garlic to cook for about 30 minutes or until golden and soft. Instead I wanna show you what it should look like when it is done....ready for this?

I think I need to frame that picture for my kitchen.
Allow the garlic to cool while you roast the other veggies. Before going into the oven these should all be chopped into somewhat equal sizes. Spray them lightly with your handy dandy olive oil spritzer, season with salt and pepper and mix to insure all the vegetables are coated nicely before placing them in the oven. They'll need about 30-40 minutes.
After they are done, add the veggies to your food processor along with the garlic. (The awesome part about roasted garlic is how easily it slides out of the skins.) Pulse until you achieve your desired texture and serve. 

Also, don't be afraid to try other vegetable combinations. This is what I happened to have on hand.
If this was featured on a buffet table, I know I'd grab it. How about you? What are you bringing to make your next feast a little healthier?

Garlic Mashed Broccoflower

If I ever had to describe the series "Vegetable Mind Games" to someone I think a picture of  Broccoflower might sum it up nicely. As a rational adult I know it is nothing to be afraid of, that I should give it a try, but the tiny toddler voice in my head doesn't wanna. Broccoflower is definitely a member of Vegetable Mind Games.


Despite the fear I was really excited to cook this up like mashed cauliflower and serve it along side my Hypo Swedish Meatballs. (I had noodles to serve as backup in case of an epic fail.)


I didn't need the noodles though. Monkey had her first experience with the food processor and was licking the spatula with pride at what she had made. Yes, you read that right. My 4 year old helped with the food processor and also licked the broccoflower off the spatula. As her mother I couldn't help but mimic that pride ...and also lick the spatula. 
Give this combo a try, the flavor when the broccoflower combines with the Hypo Swedish Meatball sauce is delicious.


Garlic Mashed Broccoflower
1 large broccoflower bunch
2 cloves garlic, pressed
1 teaspoon olive oil
1/4 cup fat free sour cream
salt and pepper to taste
Steam the brocoflower about 15 minutes or until tender. Drain. Saute the garlic in olive oil for a few minutes to coo it through. Combine everything in the food processor and pulse till you obtain your preferred consistency. Salt and pepper to taste.



If you aren't able to find brocoflower near you,
try this recipe with 50% broccoli and 50% cauliflower.

This would also be delicious with roasted veggies instead of steaming them.
 
___________________________________________________________
Shared on: Show Me What You Got Tuesdays, Slightly Indulgent Tuesdays, Thriving on Thursdays, Thursday Favorite Things

Cheesy Spinach Stuffed Squash

I briefly thought about not posting this recipe. Not because it wasn't delicious (it was), but because I am very, very late with this post. To make it even worse, it was for Spinach Blogger Night, and my blogger buddy over at Three and a Half Stones to Go was a show-off who got hers up within days of the event. See that salad in the picture below...that's her amazing Spinach Salad with Sweet & Sour Curry Dressing.
 

Not that I'm competitive or anything, but I like to have mine up first. Ok, fine. I'm competitive with all the wrong things, like who can have the most paper clips sorted by size and style, or who can get to the house first carrying the most things, or who knows the most random song lyrics. It's stupid and my first step in recovering is to tell you that you HAVE to try her salad dressing. (Yo, I'll tell you what I want, what I really really want.)

I'll admit that when she told me she was making a sweet and sour curry dressing I was less than thrilled. (It's the name hun, it's not you.) I'm here to tell you today that Sweet & Sour Curry Dressing is my new love. Ironically the name that I found to be such a turnoff is really an accurate and delicious assessment. I used it to marinate some shrimp that I grilled and WOW. It was amazing.
Anyway... try it. Try it. Try it. Now on to my über late blog post. This recipe is a super easy and elegant meal option. The cheeses here count as your protein making it a great Meatless Monday option.

Cheesy Spinach Stuffed Squash
5 small yellow squash
1 tbsp olive oil
Basil paste
2 tbsp fat free cream cheese
1 cup fat free cottage cheese
1/4 cup Parmesan cheese
1 tbsp garlic, minced
2 cups fresh spinach
Slice your yellow squash in half from tip to tip. The next step is to remove the seeds. I used my medium sized Pampered Chef scoop and it worked well most of the time. Now the good news here is that if you slaughter the slicing and scooping process on a few of these guys, just slice them up and top them with sauce and a little bit of basil. The results are equally delicious.
In a frying pan, saute spinach with garlic and olive oil until it has wilted completely. Press with a fork to remove liquid. Add the cream cheese, cottage cheese, spinach, Parmesan, and salt and pepper to taste.

Place a dot of basil paste in the bottom of each squash. Bake at 350 degrees for about 25 minutes or until fork tender.

So I'm sure you are wondering how many calories something like this will set you back. It's not much actually. This recipe makes 10 servings and each serving is only 67 calories. This counts as a veggie and a protein. Eat two halves if you are going for a meatless dinner and pair it with an extra veggie. Eat one half if you are looking for lunch and fill it in with a carb. You could also be awesome and it it along side the amazing spinach salad pictured above. There are pictures of me licking the plate for a reason. It is an excellent combo.  

I talk a lot about basil paste and I really love the convenience. One day I will have an herb garden I'm able to maintain, that day is not today. Basil paste can be purchased at the store in a tube or jar or you can make your own by combining 4 cups of fresh basil in a food processor with 1/3 cup Extra Virgin Olive Oil. Keep it in the fridge and you can add that fresh basil taste anytime.

Roasted Cajun Broccoli

One question... why do roasted vegetables taste soooo much better than  un-roasted vegetables?!
Ok, fine, two questions...why didn't I learn about this sooner?
With Mardi Gras around the corner I've been on a bit of a Cajun kick. This was inspired by the Cajun Green Beans I made for Mardi Maigre. It's an amazingly quick side dish that can be thrown together during the week.


Roasted Cajun Broccoli
3 cups broccoli, chopped
Olive oil spray
1 tbs garlic
1.5 slices turkey bacon, chopped
1/2 to 1 tbs Cajun Seasoning (depending on your preference)
1/2 cup water
Arrange broccoli in a single layer in a baking dish. Toss with garlic, spray lightly with olive oil. Place under low broiler until broccoli tops are browned. The time varies depending on size of the broccoli cuts, fresh or frozen and your particular oven. Just keep an eye on it. While that is cooking add the turkey bacon to a large saute pan and cook until crisp. Add roasted broccoli to the saute pan along with Cajun seasoning and water. Simmer until all the water has evaporated.

Check out more tasty deliciousness at Slightly Indulgent Tuesdays.

Cajun Green Beans

I had my first experience with Cajun Green Beans at a friends house. This is the same friend who sparked The Great Smoked Cream Cheese Obsession of 2011. I'm not sure if she is evil or wonderful for introducing me to these things, but I will SURELY keep her around to find out.

I decided these NEEDED to be made at our Mardi Maigre blogger night. We enjoyed them along side delicious open faced Po Boys and Kings Cake that Bree made and the Gumbo I wrote about earlier this week.

Cajun Green Beans
1 large family size can of french sliced green beans
1.5 slices turkey bacon, chopped
1 tbs garlic
1/2 to 1 tbs Cajun Seasoning

Cook turkey bacon until crispy, add garlic and cook for 1 minute. Drain almost all the liquid from the can of beans. Add beans to the sauce pan along with Cajun seasoning. Cook until all the liquid has evaporated.

It's kinda like the taco meat procedure. I always hated adding water along with the seasoning and having to wait FOREVER for it to evaporate. I didn't understand the purpose until the day I got lazy and didn't add it. The depth of flavor just isn't there, so trust me. Let it cook for a bit.


These beans were so good it inspired a very similar creation.
I'll tell you more about Roasted Cajun Broccoli next time.

Gumbo with Habanero Chicken Sausage & Shrimp

I've said it before and I'll say it again, I LOVE blogger nights. I know I sound like a broken record but I don't care. Seriously, if you take ANYTHING from my blog it should be that cooking healthy foods together with a friend is good for the heart, soul and tummy.


This month we avoided all that mushy gushy Valentine's stuff and went straight for a New Orleans Mardi Gras Celebration. Mardi gras is French for Fat Tuesday, which is basically the practice of gorging yourself one last time before Lent. We chose some terrific, but traditionally high calorie, dishes to makeover for Mardi Maigre (Skinny Tuesday) and they all turned out amazing. No gorging needed because they are all healthy and delicious year round.

Check out the Cajun Green Beans, Po Boys and of course, delicious nutritious Gumbo we made!
Gumbo with Chicken Sausage & Shrimp
1/3 cup flour
3 slices turkey bacon, chopped
1 pound peeled and de-veined raw shrimp
1 package Spicy Chicken Sausages (I used a Habanero Monterrey Jack type), sliced in bite size pieces
2 tbs olive oil
1 green bell pepper
1 red or orange bell pepper
1 large onion
5 stalks celery
3 tbs garlic
1 bag frozen okra
28 ounces chicken broth, divided
1 cup water
1 tablespoon Tony Chachere's® Famous Creole Seasoning
5 cups cooked brown rice
Dice all the veggies.  Add flour to a dry saute pan and cook until it appears brown, stirring constantly. Place browned flour in a bowl to cool. Saute turkey bacon in oil until bacon is crisp, add veggies. Cook until they are tender then add the water. Bring to boil. Whisk 14 ounces of chicken broth into the cooled flour. Add this mixture to the veggies slowly. Also add in the seasonings, remaining broth and okra. Simmer for 10 minutes. Add shrimp and sausage, simmer until shrimp are cooked thoroughly.  Serve 3/4 cup gumbo over 1/2 cup cooked brown rice.

Makes 10 Servings.
Each serving is 310.9 calories, 10.5 grams of fat total but only 3 grams of saturated fat.
Here's a little more info in case you were wondering:
Potassium 475.3mg; Total Carbs 35.1; Sugars 3.5; Protein 19.5. And it's loaded with vitamins!

Isn't okra nasty? Why should I eat that stuff?

1. First of all, it is very low in calories (only 18 in half a cup) and it contains no saturated fats or cholesterol.
2. It's considered by many to be a superfood. (Am I the only one that envisions people getting super powers from eating a superfood?)
3. It is a rich source of dietary fiber, minerals, vitamins so it's often recommended in cholesterol controlling and weight reduction programs.
4. The pods are loaded with vitamin A and it is one of the green vegetables with highest levels of anti-oxidants such as beta carotenes, xanthin and lutein which helps to protect from lung and oral cavity cancers.
5. Excellent source of vitamin-C.
6. Rich in B-complex group (niacin, vitamin B-6 (pyridoxine), thiamin and pantothenic acid).
7. Good source of many important minerals such as iron, calcium, manganese and magnesium.

Moral of the story:
Make gumbo.
Eat okra.
Smile.

PS: Do you observe the Lenten practice of giving things up? If so what are you doing this year?

Check out more tasty deliciousness at Slightly Indulgent Tuesdays.

Indian Style Mashed Cauliflower

A while back I had the honor of treating my best friend to an Indian cooking class. I went in with grandiose ideas of what we would learn and how my cooking would magically evolve into something worthy of a show on the Food Network.
Those dreams were crushed when I discovered we'd be cooking Mashed Turnips and Paneer. REALLY!?
Turns out I can't technically eat either of those things because of the high fat content in their preparation. Despite the disappointment, I went into it with an open mind and a determination to have fun and learn something.
After sampling the dishes, we went back to her place and recreated the Mashed Turnip recipe for the boys and lil' monkey. They loved it. I made a healthier version for myself which was surprisingly good. At the end of the day we were happy and content with the new knowledge we had gained.

Then a few days later it hit me. You know how a craving can come out of nowhere and really take over? Well for me it was the Mashed Turnip. I wanted them so badly that every other meal was like prison slop in comparison. Finally on day 3 of the craving I went on a hunt to find turnips. After several turnipless stores it occurred to me that I had a gallon sized bag of frozen cauliflower at home... I wonder if I could fool this craving into submission.
Turns out I could.
And I did.
And I also remade the recipe several other times because it was delicious.

Indian Mashed Cauliflower
3 cups cauliflower
1.5 tbs tumeric
1 tbs garlic
1 tbs olive oil
4 tbs fat free sour cream
salt and pepper to taste
1 dash of cayenne
Boil cauliflower with tumeric until soft and mushable. (Yes, I realize mushable isn't a word, but it's an accurate description and I'm keeping it.) Next, add oil to a small pan and saute garlic for 1-2 minutes. Lug out the food processor and dump in the mushable cauliflower, the garlic and olive oil combo, sour cream, and cayenne. Don't forget to add salt and pepper, go easy at first. You can't Edit-Undo or Control -Z on the spices.
Pulse and blend and pulverize until it resembles mashed potatoes. If your isn't processing well you can add a few tablespoons of milk.  Sometimes I toss that mushed concoction back on the stove and re-warm it for a few minutes. Other times I eat it straight out of the food processor.
I really like to make it along side Chicken Tika Massala. I know you can make Chicken Tika Massala from scratch, but I've found delicious simmer sauces at both Trader Joes and Target that make my life much easier. 

Now it's time to get nerdy:  
Being from Meat and Potatoes Land (aka the Midwest) I had never had tumeric, nor had I eaten anything that had that fake tan hue. Here are a few things I've learned about this spice that deserves much more recognition:

• Curcumin, the active component of tumeric, may help the immune system eliminate protein that is suspected of accumulating to form damaging plaques in the brains of people who develop Alzheimer's disease. Only 1% of the elderly in India develop Alzheimer's - this is one-quarter the rate of Alzheimer's development in North America. This difference is thought to be due in part to regular consumption of curry in India.
• Daily intake of curcumin may decrease the risk of developing polyps in the colon, which in turn, decreases the risk of developing colorectal cancer.
• Regular consumption of tumeric may help to ease pain and inflammation that accompanies arthritis.
• Curcumin may be helpful in the treatment of some cases of cystic fibrosis.
• Curcumin can help to effectively treat skin cancer cells.
• Tumeric may help to prevent the spread of breast cancer cells.

The medicinal properties of tumeric are so significant that the National Institutes of Health is conducting  trials to determine if curcumin should be a treatment recommendation for Alzheimer's disease, colorectal cancer, pancreatic cancer, and multiple myeloma.

So the moral of the story: find a way to incorporate tumeric into your diet. It's delicious and good for you. Oh yeah... the cauliflower is pretty good too.

PS: Tumeric stains.... it stains everything. Read here, here and here to learn more about removing these stains, or let me know if you have any tricks for making that orange hue go away.

Check out more tasty deliciousness at Slightly Indulgent Tuesdays.

Curtido

Curtido is a is a type of cabbage relish that has a nice little kick. I learned about it from a friend from El Salvador who I blame for my addiction to Pupusas. It's similar to sauerkraut, kimchi, or cole slaw and is traditionally served alongside pupusas. While I don't make my own Pupusas very often, I eat curtido all the time... on a lot of things.
It a deliciously healthy way to spicy up a dish.

Curtido
1 package coleslaw mix (or do it the hard way and shred cabbage and carrot yourself)
1 medium onion sliced thinly
1 c. apple cider vinegar
1 tbsp. salt
1 tbsp. oregano
sliced pickled Jalapeno to taste (including several teaspoons of the liquid)

There are a lot of recipes for curtido on the internet that tell you to blanch the veggies. If you are looking to serve this the same day then yes, blanch away.

The  Monster Couch

I don't blanch, because my time is better served elsewhere...like Sharpie-proofing my home so that my kid never ever EVER colors on the couch again.

Anyway, the directions I offer you are super simple.
Find a big bowl. Toss all ingredients in it. Stir, cover on the counter for a day or two. Pour into a large jar and refrigerate. A jar usually lasts about 6 months in my fridge and the longer I allow it to soak in it's own wonderful juices, the better it gets.

Add it to eggs, tamales, chili roasted sweet potatoes, fish tacos, roasted chicken.... I could go on and on, but really you can't go wrong. Generally with veggies, one cup of raw is a veggie exchange and 1/2 cup if it's cooked. This Curtido isn't cooked, but it also softens during the soaking process. Because of this, count it as though it is cooked and allow yourself 1/2 cup.

PS: Don't hide your kids. Don't hide your wives. Just hide your markers.

Linking up at Slightly Indulgent Tuesday

Vegetable Mind Games-Eggplant

When I picked up my CSA basket and saw purple I wasn't sure if I should be excited or bummed out. Eggplant was something I had been hoping for... but I didn't think that through. What on earth do you make with this stuff?!? So after several days of staring at the alien looking bulb that hid in my fridge and scouring the internet, I devised a plan. Ratatouille. Not knowing what eggplant would taste like on it's own, I figured hiding it in with other veggies I already liked would be smart. (Aka; I could pick it out if it was nasty and eat the rest of the veggies.)
Now, I'm not the type of person to carefully layer veggies and wait while it bakes so I knew that I needed something easier. In fact, if I was gonna make ratatouille, it needed to be quick enough to make during the week, and tasty enough that I would want to. After consulting a co-workers wife, Regana, who is not intimidated by alien looking vegetables, the Weeknight Ratatouille was born.

Weeknight Ratatouille
1 eggplant
4 zucchini (or 2 zucchini and 1 large yellow squash)
1 onion
3 cloves garlic, pressed or finely chopped
1 package sliced mushrooms
3 tablespoons olive oil
2-4 tomatoes (depending on size)
1 can stewed tomatoes
1 tablespoon oregano
1 tablespoon basil
1 tablespoon thyme
salt and pepper to taste
Chop the eggplant and zucchini into bite sized pieces. Slice the onion into strips.  Add olive oil to a very large skillet and add the eggplant, zucchini, onions, mushrooms, garlic and seasonings. Saute until the eggplant is brown. Chop the tomatoes into bite sized pieces. Add those tomatoes and the can of stewed tomatoes to the pot with the veggies. Cook another 10-20 minutes. I personally like to eat this over rice, couscous or on a piece of whole wheat toast, but it is really good on its own.

There is nothing in this dish that is considered a starchy veggie, all the veggies in this dish actually count as veggies! One word of caution though... it is REALLY easy to overeat on this because it's so good. One serving is 1/2 cup. If you have it for dinner you can get away with 1 cup to fulfill the 2 veggie requirement. If you manage to eat 1 1/2 cups don't beat yourself up...just count it as your carb for that meal.

Vegetable Mind Games - Creamy Spinach

Back again with spinach, why? Because it is super healthy. Duh.

When someone first mentioned Creamed Spinach to me, I have to admit that I turned up my nose. It didn't sound appealing in anyway and I honestly have no idea what made me decide to try it.
Perhaps I figured that it wasn't a big loss if it failed. After all a bag of spinach is fairly cheap, so if it bombed I could throw it away guilt free.

Well, we definately did not throw it away. In fact, my husband stole my test version so I made another batch. Plus I picked up more spinach to make it again this week. Let me introduce you to my new comfort food:

Creamy Spinach with Garlic

1 tbs garlic, minced
1 tbs olive oil  
1 bag (10 oz) fresh spinach

1/2 cup fat free sour cream

1 tablespoon garlic power
2 tbs Parmesan
1/8 tsp nutmeg

salt and pepper to taste

Heat oil in a large skillet. Saute garlic and add in handfuls of spinach, allowing them to wilt before adding another. Once all the spinach is in the pan, reduce the heat, add in sour cream, seasonings and Parmesan. Remove from heat and let rest a minute before serving.

Compared to classic Creamed Spinach that can cost you as much as 280 points and 23 grams of fat, 15 of that are from saturated fat, this is so much better for you. I do have the benefit of not ever having the calorie laden version, so I'd love to know how they compare and if this really can quench that craving.

This recipe was divided into 3 one cup servings. One cup of cooked spinach is equal to 2 vegetable servings.
A serving of this delicious Creamy Spinach will also cost you 1.5 fat and your free exchange.
Calories     123.5
Total Fat     7.1 g
     Saturated Fat     2.7 g
     Polyunsaturated Fat     0.8 g
     Monounsaturated Fat     3.3 g
Cholesterol     6.7 mg
Sodium     312.4 mg
Potassium     550.7 mg
Total Carbohydrate     9.3 g
     Dietary Fiber     2.9 g
     Sugars     3.1 g
Protein     8.4 g

Vegetable Mind Games - Zucchini Fries

I've wanted to like zucchini for awhile. Ok, let me rephrase, I've wanted to like zucchini in a form other than Zucchini Bread for awhile. (Note to self: Hurry up and make a whole-wheat, low-fat, sugar-free zucchini bread...or cake.)

Anyway, the first time I tried this method I cut the zucchini into rounds and breaded them shake and bake style by tossing them in a bag. It didn't really work, the coverage was less even and more clumpy. I also tried a higher heat for a shorter time, and I had to force feed myself the mess I made.

I had all but given up on the idea of zucchini chips when my CSA tossed them into my weekly fruit and veggie basket. Not one to waste food, I knew I had to give them another chance. I'm seriously glad I did. Maybe I should start giving all veggies a second chance.

Zucchini Fries
4 zucchini, cut into wedges
3/4 cup whole wheat bread crumbs
3/4 cup Parmesan cheese
1/2 tablespoon Greek seasoning
1/2 tablespoon oregano
1/2 tablespoon garlic powder
2 egg whites
Preheat the oven to 425. Spray a large baking sheet with nonstick spray. Mix together the bread crumbs, Parmesan and seasonings on a plate. Crack the egg whites into a bowl. Dip zucchini wedges into the egg whites, then dredge through the breadcrumb mixture. Place on a the prepared baking sheet. Bake for 15 minutes, then flip them and bake another 10 minutes.

You can't shouldn't have fries with out a dip, it's just weird.
And speaking of weird, you gotta try this sauce with your zucchini fries.
Zucchini Fry Sauce
1/2 cup Vodka Sauce (or leftover spaghetti sauce)
2 tablespoons Frank's Hot Sauce
Mix. Heat. Dip. Eat. Smile.

Vegetable Mind Games - Garbanzo Beans

 I don't like beans... and it's only been in the last few months that I had any interest in learning to like them.
That said, I've been reading a lot lately about Garbanzos. I like hummus, and I had this amazing appetizer at an Indian restaurant that used them. Maybe this can be my gateway bean.

When I stumbled across a recipe for Roasted Garbanzos I knew I had to try it. The first batch was so good and so easy that I got Monkey involved for the second round. (She agreed to try the first batch after I called them Bean Chips, and has been asking for them ever since.)


























Bean Chips

2 cans garbanzo beans
3 tablespoons olive oil
Salt and other seasonings to flavor the beans
Preheat the oven to 400. Drain both cans in a strainer and rinse well until the water is no longer cloudy. Now dry the beans. We chose to rub them with paper towels until they were dry.

There is debate over whether or not you need to remove the skins. We tried both and found no difference in taste or texture. Plus removing the skins could easily waste hours of my life that I'd rather spend thumb wrestling or drooling over food blogs.

Once the beans are dry, drizzle olive oil over them and toss around till they're all coated. Cook for 30-40 minutes until the beans are crunchy. I like to stir half way to make sure the guys on the edge of the pan don’t burn. Season after you remove them from the oven.


We've tried spicy bean chips and garlic, but Monkey's favorite is just plain old season salt.
Have you made bean chips before, and if so what's your favorite flavor?

Vegetable Mind Games - Spinach

To start I must admit that there are a few spinach dishes I like. However, most of them are delicious because they have smothered out all spinach flavor.

So why change that? Well I know there are a lot of nutritional benefits to spinach thanks to the teachings of Popeye the Sailor Man (I'm strong to the finich cause I eats me spinach.). I also know that spinach is a better source of iron than ground hamburger. And I recently learned that the list of vitamins it contains is so long my eyes glaze over while reading it. Don't believe me, try the link. It's also pretty cheap, so perhaps it is time to get over the cheesy gooey hurdle and learn to eat it plain.

So here it is, my first attempt to fully embrace the spinach flavor.
Truthfully I am still surprised at how easy and delicious it was.
Quick Spin Spinach
1/2 cup crimini mushrooms, pre-sliced
1 tsp chopped garlic from the jar
1 tsp olive oil
1 cup fresh spinach
1 tsp lemon juice
Salt and pepper
Saute mushrooms and garlic in oil for about a minute. Toss in spinach continue stirring until wilted. Remove from heat. Add lemon juice, salt and pepper. Done. Told ya it was easy.

For the record, I'm not abandoning hope of a cheesy healthy hypo meal with spinach...some dreams are too good to deny.
Hmmm... actually I think I'll try this with whole wheat pasta and alfredo sauce sometime soon.

Vegetable Mind Games- Return of the Butternut

I've been avoiding it... this vegetable that is actually a starch. I want to like it, but why would I give up pasta and rice to go with this thing instead?

The squash I picked up more than a month ago is still on the floor of my pantry. Not many things, human or otherwise, can say that they are more stubborn than me, but that damn squash has won.
So into the oven it went. Don't be alarmed, I chopped it to bite-sized pieces first.

This revisit was about roasting because I needed something that was warm and comforting.
Easy Roasted Butternut Squash 
1 Butternut Squash
Minimal olive oil
4 tablespoons garlic
4 tablespoons parsley
salt
pepper
Peel and chop squash into evenly sized pieces. Toss with a scant drizzle of olive oil and salt and pepper. You only need enough to barely coat the pieces.
Bake at 425 for about 20 minutes until a fork pierces a piece easily. Remove from oven.
Saute garlic and parsley with 2 tablespoons olive oil so it makes what seems like a paste.
Poor this paste on top of the roasted squash and toss to evenly cover all the pieces. Serve sprinkled with Parmesan cheese.


Obviously I made more than I was allowed to eat when I roasted that, so I had planned on making 2 different versions of Butternut Bisque. Unfortunately (and fortunately) I fell in love with the first one that I made. I immediately made a second serving of the same thing and shared it with the neighbor.

I love this recipe because it is uses a lot of free exchanges.
Curried Butternut Bisque (Hypo Style)

1 cup leftover roasted butternut squash (1 carb)
1 cup water (duh... free exchange)
1 tsp chicken boullion powder (free exchange)
2 tbs shredded unsweetened coconut flake (1 fat)
3 tsp chopped ginger from the jar (free exchange)
1/2 tbs curry (free exchange)
2 tsp cumin (free exchange)
1 tsp olive oil (1 fat)
Combine leftover squash and water in a blender. I used the Magic Bullet and it was indeed magical. Blend until it resembles baby food and there are no visible chunks. Heat the ginger and coconut in olive oil in a small sauce pan for a few minutes.  Pour in the squash blend. Add boullion, curry, cumin and stir until heated through.
Serve with 1 tbs fat free sour cream (free exchange) and enjoy.

Next time I make this for myself I will try to make it a full meal. I think I'll incorporate steamed chicken, carrots, celery and bean sprouts into the mix.  

I already admitted defeat to the Butternut, but I'm actually happy about this.  I finally have a recipe with this mighty foe that is worth sharing. Plus, it is low calorie, and it is a good source of fibre, vitamin C, manganese, magnesium, and potassium. It is also an excellent source of vitamin A and vitamin E.

Vegetable Mind Games - Tomatoes

Many years ago my husband and I reached an agreement. He would learn to like mushrooms if I learned to like tomatoes. At that point I picked them off of everything, and I didn't really care for most tomato sauces unless they were heavily processed.
Now that I'm all growed up I treat them with a little more respect.  After all they are good for me...right?
Right! Did you know that a tomato has more health benefits than an apple?
Let's get nerdy for a moment:

• The antioxidants in tomatoes are protective against many cancers including colon, prostate, breast, endometrial, lung, and pancreatic cancers.
  
• Phytochemicals present in tomatoes (like Lycopene and carotenoids) can protect cells and other structures in the body from oxygen free radicals. Studies have shown that lycopene protects skin damage from UV rays and from prostate cancer.
  
• Zeaxanthin helps protect eyes from "age related macular disease" in the elderly persons by filtering harmful ultra-violet rays.
• They contain good levels of vitamin A, and anti-oxidants such as alpha and beta carotenes, xanthin and lutein. These compounds are known to have antioxidant properties and are essential for vision. Vitamin A is also required for maintaining healthy mucus membranes and skin. Consumption of natural vegetables and fruits rich in flavonoids helps to protect from lung and oral cavity cancers.
  
• Good source of  vitamin-C, folate, iron, calcium, manganese and other minerals.
• Fresh tomato is very rich in potassium. 

Now I've talked before about my infatuation with Bruschetta thanks to my dear friend Lindsey, but I'm certain I could eat anything that had been marinated in balsamic and garlic. You can find that recipe here.
This is different... my new love is Pico De Gallo. When I eat it I really taste the tomato, but I don't mind it at all. The best part is that this recipe counts as a FREE EXCHANGE according to a similar recipe published by EatingWell.com. As someone who is struggling with food restrictions, this discovery is huge for me.

So here it is with my modifications...
The Hypo Girl's Pico De Gallo
2 cups diced tomatoes
1/2 cup finely chopped red onion
1/2 cup chopped fresh cilantro
1 jalapeno pepper, stemmed, seeded and finely chopped
1 lime, juice only (heat it in the microwave to help release the juice. About 30 seconds does the trick.)
1 teaspoon salt
The instructions are simple....Mix together. Eat.
The hardest part about this recipe is limiting myself to the 1/4 cup serving size.
Eatingwell.com also says you can make and keep it in the fridge for up to a day. I have had mine refrigerated for 3 days so far and it tastes just as great as it did the day I made it.

Vegetable Mind Games - Butternut Squash

I will trick myself into liking every vegetable... some how...

This week's nemesis is Butternut Squash.
I know it is good for me, but I am not a fan. Because of that, I sought out a recipe to trick my mind into enjoying it and landed on Parmesan Squash Cakes from Eating Well. For those of you that haven't checked out EatingWell.com I highly recommend it. You can search by eating restrictions such as diabetic recipes, gluten free, high fiber, low sodium...etc. And while their recipes look amazing, I really love this site because of their exchange lists on the bottom of each recipe. As someone learning new ways to combine my 1 oz of protein, with the 1 veggie serving, and 1 carb in interesting ways it is extremely comforting to know someone has done the calculations for me.

The first change I made to their recipe was using Butternut Squash instead of a summer squash like the recipe suggested (because it is winter). The second was using only half the Parmesan cheese because I didn't realize we were almost out of it.I'm really looking forward to summer because summer squash counts as a veggie. This butternut squash is a starch.
Prep time took a lot long then I planned and I nearly lost a finger in the Squash vs. Grater round-off. If you have a food processor, USE IT. The recipe says it takes only 35 minutes to make, but grating time took at least that long.  Don't try and be a hero and grate it all by hand.


From the beginning my family was not on board with this dinner option, but they agreed to taste it. My husband and daughter both choked down a bite before they gave up and hid like cowards. I powered through because I was starving, it was my only option, and I had to prove that I was braver and tougher than them.
It really wasn't that bad. The leftovers were really good and easy to grab and heat up at work. I put each one in a little  fold top sandwich bag, and heated it for 30 seconds. it was perfect. Really my only complaint is that I am not a huge Butternut Squash fan, but I'm working on it.

I will try this recipe again when it isn't winter, and it isn't rainy, and I have guarded the Parmesan from the refrigerator goblins.  Until then I will continue to steam or saute the chopped butternut squash with cayenne pepper and garlic because that seems to be the only way I can handle it.  If you have a butternut squash recipe that you love please send it my way.