Month: January 2018

Roasted Cauliflower and Carrot Ziti

Cauliflower is the new ? Help me complete that sentence would you? 🙂  Start out with a blank canvas and the sky’s the limit on the variety of dishes you can cook with cauliflower.  I’ve riced cauliflower, made a pizza base, curried it, steamed it, made many vegetarian dishes with it, but had never cooked it with pasta.  Of course it defeats the purpose of adding pasta to a low-carb dish, but believe me on this one, it was absolutely amazing, probably a ton of calories in it too, but hey, one’s allowed to stray off the path sometimes eh?

One of its high nutritional aspects is the elevated daily value of vitamin C it produces in one sitting.  It’s also a good source of vitamin K, magnesium and fibre to name a few.  I liked roasting the cauliflower and carrots on high heat in the oven before adding it to the dish.  It gives it a nice caramelized finish.  You can use any kind of cheese instead of fontina mentioned in the recipe.  I had a sharp cheddar, but I’m sure fontina would take it up to a whole new level.

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Asian Noodle Soup

It’s the craze, trend, fad,  call it whatever you will, but aren’t these Asian noodle bowls or ramen bowls just so popular now?  I always thought it looked real good but had never really tried making it at home, nor had I tried it in restaurants.  So a few weeks ago I set out to remedy that.

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Turkey chilli stuffed Delicata Squash

Has anyone tried Delicata Squash before?  When a friend recently handed me this squash, I had no idea what to do with it.  I had never cooked it before, but assumed it must come from the squash family.  I mean gosh, have you seen the varieties of squash that are available around Thanksgiving and Christmas time?  Many use the various types of squash to decorate around the holidays.  Well, I was certainly up for trying this unusual cylindrical looking vegetable.  They are cream colored with green stripes and are known to have good culinary qualities.  The best part?  The skin is delicate, so there’s no peeling involved, you just bake it, stuff it and eat it.  At least that’s what I did.  So read on.

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Vegetable Lasagne

I don’t typically make lasagne anymore as much as I used to.  I can’t explain why, I guess it’s just that I don’t like eating leftover lasagne for days as it would easily take my husband and I at least 3 days to finish that amount of lasagne.  But I did change my mind after eating this particular one.  I decided that this one could even be served when one is entertaining, it is that good.  Could the white wine have enhanced the flavors I wonder? 🙂

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