Wednesday, February 8, 2017
1 spaghetti squash, cut in half, seeds removed
1 tsp olive oil
1/2 cup chopped onion
1/2 tsp minced garlic
1/2 cup chopped red pepper
1/2 cup sliced mushrooms
1/4 cup sliced fennel (or celery)
1/4 cup sliced sundried tomatoes
2 Tbs. diced jalapeno peppers or pepperoncini (optional)
2 Tbs. white wine
1/4 cup low sodium vegetable stock
1 tsp finely chopped basil
1 tsp finely chopped oregano
1 tsp finely chopped parsley
1 chicken andouille sausage, cooked, drained of fat, then thinly sliced
salt and pepper to taste
Stealthy Cooking Tip: Many commercial spaghetti sauces have a lot of added sugars. Instead of sugar, this sauce relies on fresh spices and spicy sausage for flavor.
Monday, January 9, 2017
Watercress is a peppery tasting salad green with smallish leaves and long stems. It's tangy taste pairs well with the calm nature of avocado and the sweet bite of pomegranate arils (seeds). Try it with this sweet and tangy dressing and your taste buds will be transported.
2 cups watercress
1 cup arugula (or baby spinach)
1/2 ripe avocado
1/4 cup pomegranate arils
for the dressing:
2 Tbs rice vinegar
1 tsp soy sauce
2 Tbs extra virgin olive oil
1 tsp honey
1 tsp grated onion
2 Tbs grated hard pear
Directions: Mix the salad ingredients together and pile on 2 salad plates. Mix the dressing ingredients together, shake well, then drizzle about 1 tablespoon of dressing on each salad plate. Serve.
Stealthy Cooking Tip: Watercress is a storehouse of many phytonutrients. It's a great source of Vitamins C, K, and A.