Multigrain Bread

This is a delicious, easy bread great for breakfast toast, sandwiches etc. I modified it slightly from “Essentials of Healthful Cooking” from William Sonoma (one of my favorite cookbooks for ideas : ) You can either bake free-form on a baking stone (this is why I call mine “artisan bread” lol) or in a 9×5 loaf pan for a more uniform, attractive loaf.

 

 

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Cassamalé

The garden is overflowing with zucchini and yellow squash so I created this veg & bean casserole with a corn masa crust. The husband named it Cass-amalé because of the topping reminiscent of tamalé filling; so clever! It’s a perfect dish for sharing and can be made with anything you have on hand, sweet potatoes, acorn squash, greens…

 

 

 

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Rustic Oven Roasted Tomato Sauce

Since my last post mentioned big bowls of pasta & garlic bread and my garden is beginning to overflow with tomatoes I believe I will share my beloved tomato sauce recipe…I like to make a huge batch and freeze in mason jars to use as needed. This is not only an Italian sauce (we use on our homemade pizza’s, calzones, pastas) but also a fabulous soup with a chunk of toasted Ciabatta bread. YUM!

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Shirataki Stir-Fry

I kept hearing and reading about these “miracle” Shirataki noodles. They are made from tofu and yam flour (don’t freak yet…look to the final result) and I found them in the natural section at Wegmans for about $2.39. Compared to 210 calories and 42 grams of carbs for a similar size of regular Spaghetti, I thought it was worth a shot!

  • Only 3g of Carbs per sering
  • 20 Calories per (4 oz.) serving (of course who eats 4 oz. of noodles?)
  • No Sugar, No cholesterol
  • Dairy free, Gluten Free
  • Vegan

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Squash with Spicy Black Beans

Sweet and nutty baked Acorn squash stuffed with a spicy Mexican blend of beans, corn and tomatoes, topped with cheese and crispy salted seeds.

 

Squash with Spicy Black Beans
 
This low and slow heat caramelizes the natural sugars and will be a perfect balance with the spicy beans.
Ingredients
  • Squash, Acorn or Butternut
Filling
  • One can of black beans (or ½ cup dried prepared)
  • One can of diced tomatoes w/liquid
  • 1 cup frozen corn
  • Salt & Pepper
  • Cumin
  • Coriander
  • Smoked Paprika
  • Chili Powder
  • 1 Smoked Chipotle pepper in Adobo sauce
  • dash Cocoa Powder
Topping
  • Cheese
  • Reserved seeds
Instructions
  1. Halve a butternut or acorn squash; scoop out seeds and reserve. Place cut side down in a baking dish and angle a bit against each other or the side of the dish so steam can escape.
  2. Bake at 300 degrees for 2 hours
Filling
  1. Combine all in saucepan, simmer for a minimum of 15 minutes. Like any good sauce, the longer it has to simmer the more the flavors will meld; I like to do at least an hour. Adjust the amount of seasonings to your tastes- it's hard to say how much of each I use, I just sprinkle it in until it smells right : ).
  2. After 2 hours, pull your squash out of the oven, flip over, spoon the filling into the squash, and grate cheddar, Pepper Jack or Manchego cheese over top.
  3. Stick back in the oven and broil until cheese is melted and browned.
Seeds
  1. Wash in a sieve or small colander, pulling any fibers off with your fingers. Spread on a cookie sheet, spray with Olive Oil and sprinkle with sea salt. Bake/broil until browned and crispy, 5-10 minutes. (I usually do this while I brown the cheese on the squash as well) Sprinkle on squash when ready to serve (otherwise they will become soggy).