When you get home with basil, tempeh, spaghetti squash and realize the basil was supposed to be spinach…you know you’re probably going to have an interesting dinner. It just so happened that in my failure to READ the recipe…I made the dish slightly amazing if I might say. I just tried to burn it first.
This is what I was hoping to make:
This is what it ended up like….
I didn’t have Mirin (so I used honey) and I didn’t have tamari (so I used soy sauce). I forgot the garlic but I had basil!
// Italian-Style Spaghetti Squash with Tempeh | Whole Foods Market
// // // // // // // // //
- 12 ounces tempeh, cut into small cubes
- 2 tablespoons reduced-sodium
- 1/4 cup
mirinhoney 2 cloves garlic, finely choppednope
- 1 (2.5-pound) spaghetti squash, halved lengthwise and seeded
- 1 tablespoon canola oil
- 1 (25-ounce) jar pasta sauce
- 2 cups small broccoli florets (1 bag of frozen broccoli cooked)
1 cup packed baby spinacha handful of fresh basil
Preheat oven to 375°F.
In a medium bowl, gently toss together tempeh,
tamari soy sauce, mirin honey and garlic; set aside to let marinate for 30 minutes.
Meanwhile, arrange squash halves, cut sides down (I would do that if I had a larger baking dish), in a large baking dish. Pour 1/2 cup water into dish and bake until just tender, 30 to 45 minutes. Remove from oven, turn over squash and set aside to let cool slightly.
Heat oil in a large skillet over medium high heat. Drain tempeh, then add it to the skillet and cook, stirring occasionally, until golden brown, 7 to 8 minutes; transfer to a plate and keep warm.
Meanwhile, heat pasta sauce in a medium pot over medium heat until hot throughout then add broccoli and cook until just tender, about 5 minutes. Stir in spinach and remove pot from the heat.
Using a fork, scrape strands of spaghetti squash onto a serving platter. Spoon hot pasta sauce and broccoli over squash, top with tempeh and serve.
It was DELICIOUS! Thanks Whole Foods. I think the basil did add a lot of flavor. I would make it with basil and forgo the spinach.
Pumpkin Pancakes and Chicken Carnitas
While I was making pumpkin pancakes this morning (BECAUSE IT’S AUTUMN!!!!!), I thought I’d throw together a slow cooker recipe.
Yes, I love cooking with my daughter. She and I threw (literally) together our pumpkin pancakes this morning. I love that she wants to “help”. Anytime I’m in the kitchen, she’s asking to “heeaaallllllllllllpppp?” I love learning play!! I try to say yes! Get right in and up here. Cleaning up can easily happen and I can always make the recipe again if it all ends on the floor. http://allrecipes.com/Recipe/Pumpkin-Pancakes/ (I did add about an extra 1/2-3/4 c milk to thin them down…as George said…not a fan of pancake bricks…I’ll take the pancake version).
Anyhow, while the pancakes were cooking (on very very low) we put together the spices and juices in the slow cooker while we defrosted the chicken in the microwave (on the defrost function). 8 minutes later I put the chicken in the slow cooker and turned it on for 6.5 hours.
Recipe compliments of Closet Cooking: http://www.closetcooking.com/2014/04/slow-cooker-chicken-carnitas-tacos.html
1 1/2 pounds boneless and skinless chicken breasts or thighs
3/4 cup orange juice
1/4 cup lime juice
4 t prechopped garlic
chili powder I used cayenne (I’m apparently out of chili powder)
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
The recipe went on to say broil it and crisp it up but if you don’t have time…don’t!
Wholesome Living: Finding Balance
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