wow. This recipe that Angela made was very tasty! We made a vegetarian version of this, but I’m sure it would be just as good if you switched some things up and added meat. However, I love the vegetarian version of it, and Angela added a little something extra to make this recipe even better!
What was it? Mushrooms!! We love mushrooms in our house, and adding the mushrooms made it seem more hearty and flavorful! So follow the regular recipe, but buy some fresh mushrooms, slice, saute with olive oil, and stir in with the green onions and cheese.
2 large spaghetti squash
3 tbsp. soy margarine
1/4 c. finely chopped red bell pepper
1 c. vegan sour cream (like tofutti brand)
1/3 c. coconut milk ( or soy creamer or half and half)
1 tbsp. flour
1 tsp. vegetable flavor bouillon ( or chk bullion)
1 1/2 tsp. chopped fresh marjoram
1/4 tsp. coarse-ground black pepper
2 cups shredded sharp veggie cheddar
1/3 c. thinly sliced green onions
1/2 c. seasoned bread crumbs
2 eggs, lightly beaten OR 1/4 cup of applesauce per egg
1. preheat oven to 400 degrees F. Coat 13×9- inch baking dish with nonstick cooking spray; set aside. Cut squash in half lengthwise; scoop out and discard the seeds. Season inside the squash lightly with sat and pepper to taste. Place squash cut side down on foil-lined baking sheet. Bake 30 to 40 minutes or until tender. Remove from oven. Reduce oven heat to 375 degrees.
2. Meanwhile melt margarine in small skillet over medium heat. Add bell pepper; cook and stir 1 minute or just til tender. ( You can also cook mushrooms here) Set aside. Blend sour scream , coconut milk, flour bouillon, marjoram and 1/4 teaspoon black pepper in medium bowl. Stir in cheese, mushrooms and green onions; set aside.
3. Scoop inside of squash from shell into large bowl and break apart with two forks. Add sour cream mixture; toss lightly to mix. Stir in breadcrumbs and applesauce (eggs); mix well. Spread squash mixtures in prepared baking dish. Bake 30 to 35 minutes or until light golden.
this makes 18 servings. I would suggest serving with something high in fiber, since this recipe seems to lack a lot of it. I think it went great with a spinach salad!
An unwritten story, at that.
The old man paused.
He looked at his old friend, and was enraged to see that he did not even care.
here is my cilantro and spinach rice. i usually use leftover rice, but you can cook up new rice or even used boxed rice. i just guessed at the measurements, because i want aurelia to try this one!
the rice cannot be mushy or too watery though, so just keep that in mind.
veg or extra virgin olive oil
1 bunch of cilantro
1/2 cup of green onions, chopped
2 cups of uncooked and roughly chopped spinach
4 cups of cooked rice
2 pinches of salt
in a food processor, add about 1 tbsp of olive oil, and throw in 1 large bunch of cilantro ( with the stems cut off of course). chop finely,
in a pan, heat up about 3-4 tbsp of veg oil. on medium heat setting. (you need enough to saute the veggies and fry up the rice.) when the oil is heated up, add 1 entire garlic, finely chopped and about 1/2 cup of green onion. then add about 2 cups of roughly chopped spinach. ( i like to chop them into small strips, but you can also just chop it in a food processor) when you can smell the garlic and as soon as the spinach begins to wilt, add about 4 cups of rice. then, using a large spoon, began to turn the rice so the garlic, spinach, and green onions began to distribute.
add the cilantro and 2 pinches of salt. continue to turn the rice until you feel everything is evenly distributed. if you want to garnish it, do so with fresh tomatoes.
i love this rice, because the taste is just so fresh. the cilantro adds such a wonderful flavor, paired with the garlic, and adding the spinach is a great way to sneak in
veggies for those who don’t like them. this is a great rice to eat with the black beans and also a great rice to make for burritos.
i love my new blog look!! love it!! if you are reading this on facebook , you should click on over to see my blog template!
anyhow, i promised aurelia i would post a recipe for this amazing black bean soup that i made last week.
first of all, let me say that i am in noooo way a professional in the kitchen. in fact, a lot of the time i am just making stuff up as i go along. i have recipes, but i only use them for inspiration. i hate having to follow detailed directions, so that’s why hate to bake and very rarely do. the best food i make is on the days that i am cleaning out the fridge. and thats how i made this black bean soup. for the record, i have an amazing recipe for real black bean soup. i wish i had the time to make it more!
so here is my recipe. now that i have a little one, i don’t always have time to make things from scratch. black bean soup is MUCH better if you buy the dry beans and also it’s better for the environment, as well. however, if your looking for something quick, warm and tasty to get you through a cold winter night , here it is.
2 cans of black beans
1 large can of diced tomatoes
one small onion
port wine or any red wine that you like to drink
1 bunch of fresh cilantro
fresh chopped garlic or garlic paste
if you live in texas, buy some julio’s seasoning to use
if not, use season salt instead
rinse black beans first. ( canned foods are so high in sodium, and this should cut down significantly on it).
in a sauce pan, pour a dash of oil in the bottom and throw in the garlic and onion. when you start to smell the garlic, throw in the beans and diced tomatoes. i never drain the tomatoes, usually. then, pour a little of the wine in, as well. ( i forgot to mention that i never measure anything, so just do everything to taste).
the juice from the tomatoes and the wine make most of the broth. if you want more, then add some water or veg. broth.
bring to boil to let the wine cook out, then turn down to simmer. add as much cilantro as you want, and use the above seasonings to taste. **sugar adds a sweetness to the soup, but you only need a tiny bit. cover and turn on low.
in a separate pan, heat up some oil to fry the flour tortillas. i usually use peanut oil because it doesn’t burn as fast as others. you can also use corn tortillas. it really doesn’t matter, but i find that the flour tortillas add a chewy crunchiness that you won’t get with the corn.
cut the flour tortillas in half and fry til golden brown.
garnish black bean soup with avocado slices and the tortillas. i like to serve it with a side of cilantro/spinach rice, but you can have it with any kind or rice, alone or just make it as a side.
just wanted to do write a short update.
isa is doing wonderfully. i promise, there is pictures on the way. she says da da da, constantly, pulls herself up on the furniture, and trys to feed herself at every meal.
she gives me little hugs all day, and i love it!!!
chris and i are glad that our very busy holiday season is over! we are ecstatic for the soon arrival of our nephew, triston stephens!! we are also anxious and waiting for the ‘LIST’ to come out that tell us what assignments are open.
hmmm, and we are also FREEZING! iowa winters are brutal!!
chris and i usually don’t do new years resolutions, but this year we kind of did. they are: to continue eating healthy, to exercise more consistently, to be the best parents we can be, and to be more kind, considerate and loving towards one another.
i’m curious if anyone else made any resolutions they would like to share?