Spaghetti Squash and Jalapeno casserole

Bear is back!  And he has A LOT of recipes to post.  I wanted to start off with this hearty, winter casserole that is perfect for this weather.  This casserole is basically a healthier version of a mac n cheese with spice.  Who would have guessed this would be something I'd love?!  This recipe it pretty easy to make and lets you indulge without as much guilt.  I've adapted it from the Realistic Nutritionist's Recipe that you can find on her blog.  I hope you enjoy it.

Spaghetti Squash and Jalapeno casserole
Prep time: 45 minutes
Cook time: 20 minutes

Serves about 6

Ingredients:

·         1 2.5 pound spaghetti squash, cut in half and seeded

·         1 1/2 cup 2% milk

·         3 cloves garlic, minced

·         1/2 shallot, finely chopped

·         1 tablespoon butter

·         2 jalapeños, 1 chopped and seeded, 1 sliced

·         1/2 cup gouda cheese

·         1/2 cup cheddar cheese

·         1/3 cup bread crumbs

·         2 tablespoons chopped jalapeños

·         salt and pepper to taste

Directions: 

1.     Grease a 2 – 3 quart baking dish with nonstick cooking spray. Set aside.

2.     Preheat oven to 375 degrees F. Place spaghetti squash flesh side down in a glass baking dish. Fill the dish up 1/2 way with water (or until the squash’s flesh is submerged). Bake for 45 – 50 minutes, or until squash is soft to the touch. Let cool.

3.     When squash has cooled, use a fork to remove the spaghetti like strands. Place in a large mixing bowl.

4.     Meanwhile, heat butter in a medium size pan over medium high heat. Add shallots, jalapenos and garlic and cook until translucent, about 4 minutes. Add 3 tablespoons flour and whisk until smooth.  Slowly add milk, stirring constantly until incorporated.  Bring to a boil then let simmer for about 10 minutes until thickened.

5.     Add in spaghetti squash and mix well to cover in the milk mixture. Add salt and pepper. Let cook another 2 – 3 minutes. Then, add cheese, 1/2 cup at a time, stirring well to mix.

6.     Pour spaghetti squash mixture into the prepared baking dish. Sprinkle the top with bread crumbs, sliced jalapeños and salt and pepper. Reduce heat to 350 and bake for 15 – 20 minutes, or until bubbly and top is golden brown.

Masala Potato Cakes with Cilantro Pesto

I got some amazing Indian seasonings from my friends for my birthday last March.  I've been experimenting with new flavors ever since.  Some recipes haven't turned out that great, but this one did so I'm sharing it! Its adapted from one of my new favorite websites, US Masala.

Masala Potato Cakes

1lb boiled potatoes, peeled and mashed
1/4 cup flour
1 cup fine semolina (I subbed panko crumbs)
2-4 jalapenos
1 small onion, finely chopped
1 tsp ground cumin
1 tsp cayenne pepper
1/2 cup fresh cilantro, chopped
1/4 tsp turmeric
1 tsp chaat masala
1 tsp salt
oil for frying

 1. In a mixing bowl take the mashed potatoes, flour, semolina, jalapenos, onions, masala, turmeric and salt.   Knead until well mixed.

2. Divide the mixture into 10-12 equal pieces, roll them into balls and then flatten them with your hand.

3. Heat oil in your pan.  Drop the cakes and cook them on each side until golden brown.
4. Serve hot topped with pesto.

Cilantro Pesto
2 cups tightly packed cilantro
1/2 cup toasted and cooled walnuts
1 inch peeled and chopped fresh ginger
2 cloves garlic, chopped
1 tsp lemon juice
salt and pepper to taste
1/3 cup olive oil

 

1.In a food processor combine cilantro, walnuts, ginger, garlic, salt and pepper until finely chopped.  Slowly add in lemon juice and oil while pulsing or running the processor. Blend until smooth.

Butternut Squash Mac n Cheese

Hello friends!  Bear has been on vacation the last 2 months, but he is back with LOTS of recipes so keep checking back!

This recipe adapts my Mac n Cheese recipe to make it a bit healthier.  The addition of butternut squash means you have to add less cheese while getting more vitamins and fiber without sacrificing flavor. 

Butternut Squash Mac n Cheese

1/2 a butternut squash peeled and cubed (about 1lb)
3 cups vegetable broth (or even to cover the squash)
8 oz noodles (elbow or shells)
2 tablespoons butter
2 garlic cloves minced
3 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 oz. Pepper or jalapeño jack
4 oz. Cheddar or cheddar blend
1/2 cup bread crumbs

*Makes one 8x8 pan

1. Cook pasta, drain and set aside.
2. Heat oven to 350.

3. Peel and chop about 1/2 of a butternut squash which is usually about 1lb.  Place vegetable broth and squash in a pot and bring to a boil.  Turn down to a simmer and let cook about 20 minutes or until squash is soft.

4. Drain about 1 cup of liquid and then use a blender or immersion blender to puree squash to a thick consistency.   Set aside.

5. In medium pan melt butter and add garlic.  Gradually stir in flour whisking constantly. 
6. Stir in milk and continue to cook while stirring over medium heat until thickened.  Add squash mixture, salt and pepper.

7. Slowly add cheese and stir until melted.  It should have a thick, but liquid consistency. 

8. Pour cheese over noodles and mix.  Sprinkle bread crumbs on top.
9. Bake for 30 minutes or until the top is golden brown and the sauce has thickened and is bubbling.
10. Enjoy!

Lemon Meringue Jello Shots

These were inspired from another recipe I found on taste spotting.  Instead of using flavored jello with dyes, I just bought gelatin and flavored it myself.  They turned out great and would be really fun for your fourth of July plans!  You could also easily make them with limes or oranges too!

Lemon Meringue Jello Shots

6 Lemons
3 tablespoons sugar
1/2 cup water
1/2 cup lemon juice (from lemons)
1 cup whipped cream vodka*
2 gelatin packets

*I used 2/3 cup whip cream vodka and 1/3 regular vodka, but if you have enough use all whip cream or other flavored vodka

1. Place 1 cup vodka in a bowl or large measuring cup in the fridge with a few ice cubes.

2. Slice lemons in half the long way.  Juice the lemons and then remove the fruit from the shell with a paring knife or your hands.Place the lemon halves on a muffin tin.
3. Heat water, the lemon juice and sugar until the sugar dissolves.
4. Remove the vodka from the fridge and sprinkle the gelatin over the vodka and let it sit for one minute.

5. Pour in the hot liquid and stir until the gelatin dissolves about 2-3 minutes.

6. Pour the liquid into the lemon halves.
7. Refrigerate until firm, about 3 hours.  

8. Slice lemon halves into 3 sections and serve immediately.  

Ranger Cookies

I first had one of these cookies at Yum Kitchen and Bakery and decided I needed to find the recipe. I found this one online and modified it slightly.  The cookies are really chewy and delicious (duh)!

Ranger Cookies

1 cup brown sugar
1 cup granulated sugar
1 cup butter
2 large eggs
1 teaspoon vanilla extract
1 cup white flour
1 cup wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oatmeal
1 cup coconut
1.5 cups chocolate and toffee chips/candy pieces

1. Preheat oven to 375°F.
2. In a small bowl, combine flour, baking powder, baking soda and salt; set aside.
3. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract and beat until creamy.
4. Add eggs one at a time until incorporated.

5. Gradually add flour mixture and mix well.

6. Stir in oatmeal, coconut and chocolate/toffee pieces and stir just until blended in.

7. Roll into small balls and flatten with your hand.
8. Bake on ungreased cookie sheets for 10-12 minutes or till light brown on the edges.