Baked Acorn Squash

Looking for a better way to get Vitamin A than carrots? I honestly can't stand carrots. I hate any food than you feel like you should only chew - and never swallow. So, for me, acorn squash is a great alternative. Here's a recipe I found (sorry, don't remember where) that turns out great!


Per recipe: Preheat oven to 400°F.
Using a strong chef's knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. Use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife.


Coat the inside of each half with 1/2 a Tbsp of butter. Add a dash of salt if you are using unsalted butter.


Add a Tbsp of brown sugar to the cavity of each half. Dribble on a teaspoon of maple syrup to each half.


Place each half in a baking pan, cut side up. Add about a 1/4 inch of water to the bottom of the baking pan so that the skins don't burn and the squash doesn't get dried out.
Bake in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. Do not undercook. When finished, remove from oven and let cool a little before serving. Spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.
(* I've found that I usually have to cook it 1 1/2 hours or more so it doesn't turn out stringy. You'll probably have to add some water to the baking pan towards the end, too.)

California Pizza Kitchen Pear and Gorgonzola Copycat

Every time I go to California Pizza Kitchen, I get the same pizza-and I always get crap from my sister about how weird it is, but it's sooo good! I looked at a couple recipes online that were similar and came up with this:


Start with a good wheat pizza dough recipe. (Click here for mine).


Use a TBS or so of canola oil mixed with dill to rub on the dough.


Cover with a layer of sliced provolone cheese, about half a pear's worth (sliced), and a hearty sprinkling of Gorgonzola cheese.


Add some chopped dry-roasted almonds...


And bake at 425 for 16 to 20 minutes (or until the cheese begins to brown). Top with spinach or fresh mixed greens tossed in Lighthouse Pear and Gorgonzola Dressing. Not quite like the restaurant but still soooo good!

Spicy Thai Ginger Coconut Veggie Soup

So I got this packet of Thai soup spices at the store and I have been waiting for a special occasion to make it. Surprise, it's Tuesday and that's good enough for me! So I took the recipe on the back (which you can find here) and adapted it for my vegetarian hippie needs.


Per recipe: In medium saucepan, combine 1 inner envelope Coconut Ginger Soup Base and Coconut Milk over high heat. Bring to a boil.


Chop an assortment of veggies and add to sauce pan. I used a head of broccoli, half a green pepper, half a green zucchini, and cubed half a potato (skin on, why not?). I also added half a package of firm tofu. Allow to simmer until vegetables are soft.


Stir in about 2 TBS of natural peanut butter and a can of vegetable stock and return to a boil while stirring. Remove from heat.Makes about 4 servings. Top with 1/2 cup brown rice.
* I think next time I will switch the green bell pepper for a red one and add bamboo shoots and eggplant. Maybe some pineapple chunks or lime juice.

Blueberry Wheat Pancakes

Oh yum! Who doesn't like pancakes, right? Of course after all that flour and butter and sticky syrup, they aren't exactly wholesome. So here's a recipe I adapted that will give you some servings of whole grains and fruit.


Beat together 1 egg, 1 1/4 cups milk, 1/2 TSP salt and 1 TBS sugar in a bowl.


Sift together 1 1/4 cups whole wheat flour and 2 TSP baking powder. Stir into mixture, along with 2 TBS ground flax seed.


Add 3/4 cups blueberries, and stir to incorporate.


Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.


Top these off with some natural peanut butter and pure maple syrup for an extra boost of protein...Or just a few more blueberries and and syrup for a sweet breakfast!

Mmmm Veggie Pizza

So I tried out a new wheat pizza crust (click here for the recipe) and ended up making a yummy white pizza.


I wanted to keep it pretty simple so I used a few vegetables and spices and I will definitely make it again!


Using a homemade or pre-made crust, chop a clove of garlic and 1 TBS of white onion and mix with a few TBS of extra virgin olive oil and some dried oregano and rub or brush onto center of pizza crust.


Top with some veggies. I used red pepper, yellow squash and mushrooms.



Cover with a layer of mozzarella cheese and a few slices of tomato. Bake as instructed for pizza crust. (20 minutes at 425)

Nature's Candy Bar

This is a great source of long and short-term energy that my brother-in-law whipped up one day. He said he tried them in Trader Joe's and called them "Nature's Candy Bar." They taste better than any of the packaged snacks out there so, I had share them with you...


Start with a wheat or whole grain tortilla and put it right in the skillet. Turn the heat to medium or medium-high and let it heat up as you crumble about an ounce of Havarti cheese to melt on top (you can also use low-fat cream cheese).


Meanwhile wash some berries or fruit. I used strawberries and blueberries, though any berry will do, and bananas are also great!


Give it a nice drizzle of honey or you could smear some Nutella in the wrap for a bit of extra sweetness. Make sure to use a napkin!

Wheat Pizza Crust

I can't remember where I got this recipe, but it is phenomenal!

Ingredients
1 teaspoon white sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
1 tablespoon olive oil
1 teaspoon salt
2 cups whole wheat flour
1 1/2 cups all-purpose flour

Instructions
In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.
Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.
When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.
Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.
Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.