Spaghetti Squash with Homemade Sauce

Hello my fellow travellers,

I was going through our local grocery flyer and noticed that spaghetti squash was on sale. I was intrigued as I saw quite a few recipes floating around on the interwebs that used the squash as a base for dishes.

I decided it was time to finally try spaghetti squash!

IMG_20140424_121302

The ‘spaghetti’ tasted delicious with the homemade tomato sauce (that I whipped up in 20 mins) along with kalamata olives and feta cheese. This is a great easy, delicious vegetarian l0w-carb lunch you can have that will fill you up even with a small serving.

Ingredients 

1 spaghetti Squash

1 tbsp ghee or butter

1 onion, chopped

1 clove garlic, minced

1 1/2 tomato, chopped

1 cup water

1/2 tsp oregano

1 tsp salt

1 tsp red chilli powder

kalamata olives, add to liking

feta cheese, add to liking

Method 

  1. Preheat oven to 350 degrees. Cut squash in half with a big, sturdy knife. Scoop out seeds with spoon and place the squash in a glass tray skin side up. Add 1 1/2 cup water. Bake for 40-45 minutes until soft (when you enter a knife into the skin, it should go in smoothly)
  2. Once squash bakes let it cool for 30 minutes. Use a fork and pull the spaghetti out of the shell in a downward motion.
  3. To prepare sauce: Fry onions in ghee until translucent. Then add garlic, tomato, water, and spices. Place lid on top of pot and cook on medium heat until tomatoes are broken up – should take about 15 minutes. If you want to thin out the sauce you can add more water.
  4. Put spaghetti on plate, top with sauce, and add olives and feta cheese on top to your liking.

In the future I intend to try this dish with cubed chicken breast or shrimp. The sauce and spaghetti are so versatile you can pair it with many different spices and meat.

Enjoy!

Yummiest Chocolate Chip Cookies EVER! [Grain free/Gluten free]

Hello my fellow travellers,

Rarely do I make such grandiose claims about a certain food being the ‘yummiest’ but I have to admit, these grain free chocolate cookies that I tried are possibly the best I’ve had (and I’m saying this from the perspective of trying most flour based recipes out there in the cookieverse). These are soft but chewy, chocolatey, and actually pretty healthy (Well if you eat them in moderation. I ate 5 in one day. Woops.)

IMG_5917

Continue reading

Oreo cake – chocolate loaded goodness!

Hello my fellow travellers,

Do I have a recipe for all you chocolate lovers out there! This cake is moist, kind of dense, and filled with oreo cream cheese frosting. I actually only had double stuffed oreos on hand, which made the frosting even creamier. I topped it all off with some leftover oreos and voila – a delicious chocolatey cake that went amazingly with a LARGE glass of cold milk.

IMG_5533

 

Continue reading

Comfy-in-bed homemade chocolate chip macadamia cookies

Hello my fellow travellers,

There are some days — rainy days like today — when you just feel like curling in bed with a good book, a glass of milk, and some warm cookies. Homemade chocolate chip cookies are the best comfort food around. The cookies are easy to whip up and just as easy to finish. These cookies are oh-so-addictive! I just keep reaching in the jar for more and more until I realize I’ve eaten five or six. But that’s the thing about cookies, you don’t bake them everyday but when you do make em’, it turns into an automatic party at your house.

IMG_6854

I like to dunk my cookies in milk and eat them. Though there is a level of perfection one must reach when dunking otherwise one of two things can happen: 1. Not enough soakage – Cookie tastes okay but did not absorb enough milk. You have to grab another cookie and try again. 2. Too much soakage – The cookie falls apart in the cup and you are standing in the kitchen spooning out bits of cookie crumbs from your milk. I hate when that happens. Yuckeh.

So tell me, what’s your favorite way to eat a cookie? Let me know in the comment section below.

IMG_6852

Waiting to be eaten

The texture of these choco chip cookies is great. They’re soft and chewy on the inside and slightly crisp around the edges. Best of both worlds!

Ingredients

2 cups whole wheat flour

2 1/2 cups all purpose flour

2 tsp baking soda

2 cups butter, softened

1 1/2 cup packed brown sugar

1/2 cup white sugar

4  eggs

3 tsp Frontier all natural vanilla extract (without alcohol)

3-4 cups semi-sweet chocolate chips (My favorite brand is Enjoy Life chocolate chips)

1-2 cups macadamia nuts, chopped

Method

  1. Preheat oven to 350 degrees. Sift flour and baking soda in a bowl. 
  2. In bowl of stand mixture with paddle attachment (or with spatula and bowl), cream together butter, white, and brown sugar. Stir in eggs and vanilla extract. Slowly incorporate flour till well combined. Finally, add chocolate chips and macadamia nuts.
  3. Drop individual cookie dough balls onto baking sheet lined with parchment paper. You can use your hands or a spoon but what works best is a cookie scooper which makes consistently sized cookies.
  4. Bake for 10-12 minutes (I usually put it in for 10) until edges are golden brown.

Enjoy!