Now that I’m done with my dreaded Biostats class, I have so much more free time. What to do, what to do…bake cookies of course! But, I have to be careful about baked goods now that I’m not eating any refined flours or added sugars. That pretty much cuts out 99% of all recipes.
Soup for YOU! ….butternet squash
The perfect temperature for roasting veggies is 500 degrees.
Roast one butternut squash (halved lengthwise and seeds scooped out) at 500F until golden brown. Let cool completely.
Scoop out the squash and put it in a saucepan. Add one box of veggie stock, 2 cups almond milk. Process with immersion blender and heat. Add 1/2 tsp of nutmeg and cinnamon and serve.
Spaghetti Squash and Spicy Tomato Sauce
Loving the fall harvest. Spaghetti squash for dinner tonight. It’s so easy and such a cheap meal. Slice in half lengthwise, scoop out the seeds and bake at 350 until soft to the fork. TIme will vary based on the size of the squash but about 40 minutes usually.
Make your own sauce so you don’t have to eat all the chemicals and sugar in jarred sauce. I usually start by carmelizing an entire onion in evoo, adding 3 or four cloves of garlic, sliced. Then a bell pepper, diced. If you’re in a hurry you can use a 15 oz tin of tomatoes, but it’s better just cook your own. Add some water if you cook your own. You’ll need about seven tomatoes and 4 cups of water. Saute 20 minutes. Add 3 bay leaves, 1 tsp of oregano, rosemary, and basil. Add 1/2 tsp crushed red pepper and a few twists of crushed black pepper. Add some himilayan pink salt (and throw away all your white salt!) to taste. Add one can of tomato paste and you’re finished.
Learn how to make fresh aromatic cumin powder, the spice that flavors raitas and dahi vadas and chaats.
The flavor of fresh ground cumin is so much better than cumin that’s been sitting in your cupboard.
Do You Know What’s Really In Your Tea? Find Out What Ingredients Are Really In Your Cup Of Tea - A Full Investigation Of The Most Popular Tea Brands
- 2 large eggplants, ends cut off and peeled lengthwise into purple and white stripes. Cut into very thick slices
- 2 brown onions, peeled and sliced into very thick slices and separate into rings
- 5 large russet potatoes peeled cut into VERY thick slices.
- 2 large green peppers cut into thick slices and then brown into large pieces
- 8 average size tomatoes cut into three slices each
- 5 cloves of garlic, sliced
- For the tomato sauce you can make your own you’ll need 3 cups of very thin sauce or you can use a THICK sauce1.5 cups water mixed with 1.5 cups jarred sauce
- 2 rounded teaspoons of curry powder
- 1/2 tsp black pepper
- Salt to taste
- Cilantro leaves for garnish.
- Preheat oven to 500 degrees F.
- Put a small amount of EVOO on each of 2 jelly roll pans and lay the eggplant slices on them. Turn each slice over so that there is a thin coating of evoo on each slice. No oil is good for you even evoo so it should be a thin coating. Bake until golden brown and remove from pan and set aside. Do the same for the potatoes and set aside.
- Reduce the heat of your oven to 425F.
- You’ll need a large deep casserole dish. Slightly larger than 13x9 inches.
- Fry the onion rings in evoo.( If you have heart disease you can carmelize the onions in a thin layer of veggie broth.) After the onions are well done, transfer them to your casserole dish spreading them evenly. You can lightly salt this layer and each layer to your taste. I’m not a salt fan so I only salted two layers.
- Next fry the peppers and garlic together for about one minute. Then layer them in your casserole dish.
- Fry the tomato slices next until one side is very dark brown. Remove from heat.
- Layer the potatoes and then the eggplants. Last is the tomatoes with browned size up.
- Mix the curry and black pepper with the tomato sauce and water. Pour thinned tomato sauce mixture over the vegetables until the sauce is level with the tomatoes but not covering them.
- Bake for about 35 minutes. The sauce will have thickened slightly.
- Garnish with cilantro leaves.
- Serve over rice.
Leftover suggestion: cold tapsi sandwich.
Belhanna! Enjoy your meal or as they say in Iraq Bel Afi To your health!
ps.. Thanks Sis Shatha! xoxo
pss from my husband. He said his mother sometimes checks the quantity of vegetables before she cooks them by placing them in the pan and seeing if there if enough for a layer and cutting more veggies if needed.
Blend 8 dates (I use saudi majool)
2 cups of water until well incorporated
Add the juice of one lemon.
Let stand until the foam dies down (just a few minutes)
Add ice and enjoy.