Jan 282015
 

Spaghetti squash is one of my new favorite meals in our rotation. We had it a few years ago in place of spaghetti noodles and then for some reason, didn’t eat it again for a long time. The last 6 months or so we’ve been having spaghetti squash on a regular basis. At least twice a month.

The traditional method we’ve been doing was using it in place of noodles and having marinara sauce and meatballs. It’s been a tasty, filling meal for not a lot of calories. Recently I wanted to try a new recipe I found and I had a spaghetti squash already so I gave it a try. Here is the recipe:

Garlicky Broccoli and Spaghetti Squash

Prep Time: 35 minutes

Cook Time: 1 hour

Total Time: 1 hour, 35 minutes

Yield: 3-4 servings

Calories per serving: Around 250 calories

From: http://theseasalt.com/2013/11/05/garlicky-broccoli-and-spaghetti-squash/

Ingredients

  • 1 spaghetti squash
  • 1 head broccoli, washed at cut into medium florets
  • 4 cloves garlic, minced
  • EVOO
  • 1 cup stock (veg or chicken)
  • Salt and pepper to taste
  • 1 cup shredded cheese (sharp cheddar or parmesan)

Instructions

  1. To cook squash:
  2. Preheat oven to 350.
  3. Cut squash in to quarters (lengthwise and then width)
  4. Place in large pan filled with 1/2 inch water, cut side up (don’t want domes)
  5. Cook 35-40 mins
  6. Let rest until it is cool enough to handle, then shred in to a large bowl.
  7. Season with S&P and drizzle with olive oil.
  8. Top with your choice of cheese, and mix in so that cheese begins to melt (If squash isn’t hot anymore, just give it all a good turn in the microwave).
  9. To cook Broccoli
  10. Meanwhile, in a large pan coated with olive oil, saute garlic over medium-high heat for about 1 min stirring continuously.
  11. Add broccoli and saute for 3 mins stirring constantly, making sure not to burn garlic.
  12. Add 1 cup stock and continue to saute over medium heat until broccoli is tender and most of liquid is absorbed. (About 10-12 more mins)
  13. Season broccoli with S&P.
  14. Serve broccoli over a bowl of the spaghetti squash and enjoy!
http://www.110pounds.com/?p=45688

It sounded amazing to me. I love garlic. The more the better. This was a new method of cooking broccoli for me and I really enjoyed it. I did change the recipe a tad because I though the garlic would burn if I cooked it first. Instead I cooked the broccoli first, then added the garlic, then the chicken broth. I cooked it down while the squash was baking.

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I loved this broccoli! It was SO good! The garlic was perfect and everything tasted so great. I baked the squash with olive oil, salt, pepper, and the no-salt Costco seasoning. Because of this I didn’t need to add salt and pepper to the broccoli.

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Michael baked two chicken breasts (just seasoned with salt and pepper) to go with the squash and that was a good call because the dinner is super low in calories. I chopped up the baked chicken and tossed the “noodles” with freshly grated parmesan cheese. Really, the calories in this dish come from the cheese I think. We split a chicken breast.

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The dinner itself is less than 400 calories total. It’s a super low calorie, super healthy dinner and I felt satisfied and full. I didn’t feel like I was deprived because it was low in calories. This is one of my favorite new recipes we’ve tried lately and I will be making this dish on a regular basis. It can be vegetarian, or with chicken and I think shrimp would also work really well with this recipe. I can’t wait to make it again!

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Jan 052015
 

I feel like for most of 2014 Michael and I were reclusive. We didn’t plan a ton of friend events because we were both so overwhelmed with wedding planning and life stuff and every weekend we had free was dedicated to planning the wedding. I still saw my friends here and there but we just weren’t super social. I definitely missed that and once we got back from Hawaii I started planning stuff and actually saying yes to things we got invited to! It was nice to be social again. :)

In the past we’ve gone out to a nice dinner on New Year’s Eve but in the last few years we’ve decided to stay in and do our own thing. (I used to go out dancing for NYE with friends–my favorite thing was the Michael Jackson vs. Prince dance party at various clubs in town!) This year we decided to have a little dinner party with another couple and play board games.

For dinner we made Cornish Game Hens. I’ve done them before but it’s been awhile. I looked around for a recipe that sounded good (last time I did them I just used some butter, seasoning and herbs) and we got to cooking. I looked for a few different hen recipes and found this one that was great.

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I didn’t have a traditional roasting pan but thankfully Google solved that for me and I made a “roasting” tray in the Le Creuset pan with foil. This recipe was super easy to follow and it didn’t take too long. The hens we got didn’t have the giblets in them, so it was a lot easier to clean them.

Roasted Garlic, Herb and Lemon Cornish Game Hens

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour, 20 minutes

Yield: 4-8 servings

From: http://www.daringgourmet.com/2014/03/24/roasted-cornish-game-hens-with-garlic-herb-and-lemon/

Ingredients

  • 4 Cornish game hens, patted dry with paper towels
  • 8 thin slices of butter
  • 4 sprigs each of fresh rosemary and thyme (or herbs of choice) plus some extra leaves of each
  • 4 large cloves garlic, peeled
  • 1 lemon, scrubbed well and cut into quarters
  • Extra virgin olive oil
  • Salt and freshly ground black pepper
  • ½ cup dry white wine
  • ½ cup chicken broth

Instructions

  1. Preheat oven to 450 degrees F.
  2. Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add a few rosemary and thyme leaves (or herb of choice). Repeat for each hen. Put a quarter of a lemon in the cavity of each hen along with a clove of garlic and a sprig of fresh rosemary and thyme (or herb of choice). Truss the hens by tying the wings and legs.
  3. Rub each hen all over with some extra virgin olive oil, then sprinkle with salt and freshly ground black pepper. Place then hens on the rack of a roasting pan lined with aluminum foil, spacing them out so they are as far apart from each other as possible. This will enable their skins to get browned and crispy.
  4. Place the hens in the preheated oven and roast for 25 minutes.
  5. While the hens are roasting, combine the chicken broth and wine in a bowl.
  6. After the hens have been roasting for 35 minutes, reduce the oven temperature to 350 degrees F. Pour the broth/wine mixture over the hens and continue to roast for 30 minutes, basting the hens with the juices at the bottom of the pan every 10 minutes or less. The hens are done when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. If you prefer darker skins, turn up the temperature to broil for a couple more minutes, watching closely to prevent burning.
  7. Carefully remove the hens and pour the juices from their cavities into the roasting pan. Transfer the hens to a warmed platter, remove the trussing string, and tent with aluminum foil to week warm. Pour the juices from the roasting pan into a saucepan and boil for about 5 minutes until the liquid is a thin sauce-like consistency. Serve the hens whole per guest or cut in half lengthwise and place cavity-down on each serving plate. Drizzle the sauce over the hens and garnish with fresh herb sprigs and a slice of lemon. Serve immediately.
http://www.110pounds.com/?p=45077

I used fresh rosemary from the garden and lots of garlic. Some of the reviewers of the recipe said the minced garlic burned. I decided to use slivers instead of minced. I also used a lot more garlic than the recipe called for and honestly, I’d use more next time. I would also flip the birds over half way through so that they get crispy brown on both sides.

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Our friends arrived just as the birds were done. Michael cooked up some small red potatoes with onions, garlic and herbs. It went great with the chickens. I considered making a salad but it seemed liked a lot of food so I skipped it. Also, the hens looked really big but once you started eating them, it wasn’t as much food as it looks. The bulk of it was the bones and stuff.

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The meat was really juicy and mild in flavor. I’d use more garlic and a little more salt next time I make these. Everyone seemed to like the dinner, so I was happy! Our friends, Brian and Courtney, made flourless peanut butter cookies for dessert and they were delicious! I need to get that recipe.

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We got some new games for Christmas: Settlers of Cattan, Ticket to Ride, and Bunco. I was super excited to try them out. I ordered Ticket to Ride on Amazon and with Prime it should have arrived long before NYE but sadly, it did not. (I contacted Amazon and they were great about it, gave us an extra month of free Prime, but I was still disappointed the game didn’t arrive because that was the plan for the dinner party.) In the end, we ended up playing a card game instead, Spades, but it was super fun! I love that game and often play it on my phone when I’m watching TV.

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It was Brian and me against Michael and Courtney and when we called it a night our teams were tied! It was really fun.

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We had a white wine blend with dinner and I opened a small bottle of champagne (it was actually the other mini bottle of champagne that the hotel gave us on our wedding night–it took us that long to finally drink it). We didn’t make it til midnight to ring in the new year, which would have been nice but at the same time I was also happy to go to bed at a decent hour! Dang, we got old.

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It was a fun, easy going night and I love playing games so that was a great time, too. It also felt amazing to sleep in super late on New Year’s Day! Hope you had a great New Year!

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