I’ve always been fascinated with spaghetti squash and decided it was high time I cooked with it again…it’s been a few years.  This is the first time it has appeared on my blog . Nothing fancy here and, really, not the most imaginative recipe title, but a pretty, darn good dish and super healthy.  Enjoy!

Spaghetti Squash w/Veggies & Chicken (serves 4)

Ingredients:

1 spaghetti squash

2 TB coconut oil

1 leek, chopped

1 small onion, chopped

4 cloves garlic, minced

3 carrots, chopped

3 celery stalks, chopped

6 tomatoes, chopped

1 cup chicken broth

½ cup white wine

1 TB butter

1 pinch red pepper flakes

6 organic chicken thighs

½ tsp sea salt

¼ tsp black pepper

1 bunch fresh spinach, washed & trimmed (about 3 cups)

Directions:

Preheat oven to 375. Bake spaghetti squash open faced for 40 minutes. Pull out when tender. Heat coconut oil on medium high in large skillet. Add leeks, onion, garlic, carrots, & celery. Cook about 6 minutes or until onions are translucent and the rest of veggies are slightly browned. Add tomatoes and sautee about 2 minutes. Add chicken broth & wine. Bring to a medium high boil and cook for about 5 minutes. Reduce heat and continue to simmer without a lid for about 20 more minutes. In a separate skillet, add butter and heat to medium high. Add red pepper flakes. Pat dry chicken thighs, place in pan to cook. The dry chicken cooked with a little butter will make a nice brown seal. Reduce heat to medium and cook chicken until almost done. Sprinkle with salt and pepper. Add spinach leaves over the top of the chicken. Turn off heat, cover with lid and and let sit in the pan for 10 minutes. Scoop seeds out of spaghetti squash, then scoop stringy squash flesh onto dinner plates to make a little basket. Ladle veggie mixture into the squash “basket”. Top with spinach and a chicken thigh.  Serve immediately.

This recipe in my version of the “The Engine 2 Diet’s: Raise the Roof Sweet Potato Lasagna” associated with the film, “Forks over Knives”.
I’ve tweeked a few of the ingredients to make it gluten, corn, & soy free. I completely omitted tofu, added kale, swapped the cashews for walnuts, used Japanese sweet potatoes instead of traditional, swapped the whole grain pasta for brown rice pasta, and I sautee my veggies in coconut oil. I also use mostly fresh herbs instead of dry. Also,  the choice of using heirloom tomatoes makes it look extra pretty.  If you do eat dairy, you could add some ricotta cheese to the first veggie layer, but that defeats the vegan purpose–I’ve made it both ways and the flavor is great.

Vegan & Gluten Free Lasagne
(serves 8)

Ingredients:

1 TB coconut oil

1 onion chopped

4 cloves of garlic, minced

1 cup mushrooms sliced

1 head broccoli, chopped

2 carrots chopped

2 red bell peppers chopped

½ tsp cayenne pepper

½ tsp  fresh oregano

2 TB fresh basil, chopped

2 jars prepared pasta sauce-read the label. I make sure it contains olive oil–I’ve noticed canola and soy bean oil sneaking it’s way into certain brands.

1 pound brown rice lasagna noodles (uncooked)

3 cups Japanese sweet potato, cooked and mashed

1 cup fresh kale, chopped

1 cup fresh spinach, chopped

1 large Japanese sweet potato, cooked and mashed

6 large heirloom tomatoes, sliced

1 cup raw walnuts, chopped

Directions:
1. Preheat oven to 400 degrees, Have on hand a 9×13 inch baking dish.

2. In a large skillet heated to medium high, melt coconut oil.  Add onion and garlic, stirring constantly, for 3 minutes. Add the mushrooms and cook  for 5 minutes or until they release their liquid.

3. With a slotted spoon, transfer the vegetables to a large bowl, reserving the liquid in the pan.

4. In the same skillet, cook the broccoli and carrots, stirring often, for 5 minutes. Add to the mushroom mixture.

5. Add the bell peppers to the pan and cook, stirring often, for 5 minutes or until they soften; transfer to the bowl of vegetables.

6. Sprinkle with cayenne, oregano, and basil. Mix well.

7. Cover the bottom of the baking dish with a layer of sauce. Add a layer of noodles. Cover the noodles generously with sauce. Spread all the vegetables on top. Add another layer of noodles, then another layer of sauce. Add kale. Add 2 cups of the Japanese sweet potato and spread evenly.

8.  Add another layer of noodles. Add a thin layer of sauce. Distribute all the spinach evenly on top. Dollop the remaining sweet potatoes on top. Lay heirloom tomatoes on top.

9. Cover with foil and bake for 45 minutes.

10. Remove the foil. Sprinkle with walnuts and return to the oven. Continue to bake for 15 minutes. (total baking time 1 hour). Let rest 15 minutes before serving.

Prep time 25 minutes, cook time 1 hour

Kale is IN. It’s the farmer’s market superstar these days. Everybody in the foodie world is talking about it, but from the countless emails I get, it seems like the majority of everyday folks don’t have a clue about what to do with it. I have to admit, I shied away from it myself for awhile, but I finally took the plunge. With a bit trial and error, it’s come to be one of my “go-to” little darlings in the kitchen.  You’ll find numerous types of kale at the market including curly, red, purple, ornamental, lacinato, and more. It can be tangy, bitter, rich and mild depending on the type. Taste-wise, I’m partial to lacinato kale, also known as “dinosaur” or Tuscan kale. The long stems and leaves coupled with the bumpy, bubbly surface are visually appealing as well. It’s hearty texture is perfect for soups and stews as well as omelettes, smoothies, sautees, and salads. My Green Smoothie is thick, rich, loaded with vitamins, and perhaps a little out of your comfort zone, but give it a try, you may be a convert! This was one of the featured recipes in the Spring 2013 issue of Santa Barbara Dining & Destinations with the beautiful photo taken by the talented Matt Dayka. Enjoy!

Green Smoothie

(serves 2)

Ingredients:

1 cup water

2 large kale leaves cut away from stem

1/2 cup raw spinach leaves

½ cucumber

½ celery stalk, strings removed

½ ripe avocado, peeled

1 kiwi, peeled

¼ ripe banana

2 tsp lemon juice

6 ice cubes

Garnish with watercress

Directions:
Pour water into blender. Add each ingredient, one at a time, blending as you go. Add the ice cubes last. This makes a very thick, tangy,  hearty smoothie, with just a hint of sweetness from the fruit. Omit the fruit completely if you want a more savory taste or add extra banana for sweeter.

OPTIONAL: For extra ZIP, add a pinch of fresh ginger!

Green Diva Salad Dressing

I made this on the fly on Easter Sunday. I literally threw everything in my Vitamix and in a matter of 2 minutes,  a new recipe was born! I was very pleased with the beautiful color, the silky, creamy texture, and the fabulous flavor.  My simple green salad turned into a conversation piece at our friend’s Easter soiree. Everyone one was trying to figure out what ingredients I used and were surprised to find out it was dairy-free.  You’ll love how easy this is to make and, to my surprise, the dressing  remained fresh and green for a couple of days after. Tasted even better the next day.

Ingredients:
1  ripe avocado
1 celery stalk
1 lacinato kale leaf
5-7 fresh basil leaves
1-2 fresh garlic cloves, peeled
1/3 cup seasoned rice vinegar
1/8 cup olive oil
1 pinch kosher salt
1 pinch black pepper

Directions:
Combine all ingredients in a blender or food processor, whirl until fully blended and creamy.  Pour over green salad and toss–enjoy!

]]> http://nancynewcomer.com/2013/04/02/green-diva-dressing/feed/ 2 http://nancynewcomer.com/2013/03/18/kale-chips/?utm_source=rss&utm_medium=rss&utm_campaign=kale-chips http://nancynewcomer.com/2013/03/18/kale-chips/#comments Mon, 18 Mar 2013 16:00:25 +0000 Nancy Newcomer http://nancynewcomer.com/?p=2378

All hail KALE!  Everyone seems to be on the kale band wagon these days, but from the countless emails I receive, a lot of folks are still trying to figure out how to prepare it. With numerous varieties to choose from, it can be a little confusing. I love using lacinato, otherwise known as Tuscan or dinosaur kale.  It holds up particularly well in soups and stews and makes a lovely kale chip. The bumpy surface and sturdy leaf is both visually and sensually appealing~ a great texture for kale chips with serious crunch. You’ll love this recipe~ so easy, yet a huge pay-off. Kale chips are en vogue these days and SO much better home made. I’m proud to say, this recipe was one of my latest 3 for Santa Barbara Dining & Destinations magazine and photographed by the very talented Matt Dayka. If you’re in my neck of the woods, make sure to pick up a copy. Enjoy!
PS Even kids love ‘em.

Kale Chips
(serves 6)

Ingredients:
1 bunch lacinato kale
1 TB olive oil
sea salt to taste
~you’ll need parchment paper

Directions:
Pre-heat oven to 275. Thoroughly wash and pat dry kale leaves. It’s very important to remove ALL the water to insure crispy chips. Cut leaves away from the stem/stalk, keeping leaves long and vertical. Place in large bowl, drizzle with olive oil and toss with tongs to evenly distribute the oil. Line 2 baking sheets with parchment paper. Place oil coated kale on baking sheets, pop in oven and bake for 20 minutes. Kale leaves should come out crispy and crunchy.  You may break into chip size pieces or leave long. Sprinkle with salt and serve.

Mozzarella Skewers with tomato & basil, drizzled with olive oil & aged balsamic. So easy & gorgeous~ these babies are attractive & gobbled up ever so quickly Great for any kind of gathering, easier than bruschetta and just as popular. You really can’t go wrong…PLUS, they’re gluten free!

Mozzarella Skewers with Tomato & Basil  (makes 24 skewers)

Ingredients:
2 dozen mozzarella balls (Trader Joe’s has an 8 oz package)

1-2 baskets cherry heirloom tomatoes

1 bunch fresh basil

extra virgin olive oil

high quality aged balsamic vinegar

1 package large toothpicks or skewers

Directions:
Wash tomatoes and basil, dry thoroughly. Skewer tomatoes, mozzarella, and basil in the following pattern: tomato, basil leaf, mozzarella, basil, tomato. Of course, you can do whatever pleases you aesthetically   Place on a platter, drizzle with olive oil and balsamic. Serve!

Having fun with our Christmas present, the new Vitamix! Here’s a yummy dairy free smoothie that will satisfy your sweet tooth, but don’t worry, no candy bars required.

Ingredients:

1 cup unsweetened coconut milk

7 whole almonds

1 tsp coconut oil

1 tsp chia seeds

1 cup ice cubes

1-2 scoops chocolate protein powder
(I use pea protein based powder- soy/dairy/gluten free)

Directions:

In a blender, combine coconut milk, almonds, chia seeds, & coconut oil. Whirl until fully mixed. Add ice, whirl again and add protein powder last so it doesn’t stick on the side of the blender. Pour and serve-YUM! I like my smoothies icy–if you prefer yours with more liquid, reduce ice to half cup.

One of my faves for a weekend breakfast is some sort of egg scramble or omelette with a bunch of fresh veggies from the farmer’s market. I often post these concoctions on my Twitter, Pinterest, or Facebook page and I’m always asked for a recipe. Truly, they’re different every time depending on what’s in the fridge. I don’t really have a recipe since they’re just “a little of this and that”, BUT because you guys wanted it–here’s the “recipe”. Don’t hold me to it, ’cause it’ll be different next week.

Kale/Veggie Scramblette

(serves 2)

Ingredients:

4 eggs

1-2 tsp olive oil

1 carrot, sliced

1/4 cup onion chopped

1/2 cup celery, chopped

1/2 leek, chopped

1/2 red bell pepper chopped

1 1/2 cups kale, finely chopped

turmeric

black pepper

sea salt

Directions:

In a skillet, heat olive oil on medium high. Throw in carrot, onions, celery, leek, red bell pepper and sautee for about 3 minutes or until soft and onions are translucent. Add kale, continue to sautee until just soft and still a deep green. Do not over cook. Remove ingredients, set aside in bowl. Whisk eggs in a seperate bowl, add a little more olive oil to skillet. Scramble eggs until done. Place eggs on plate, top with kale/veggie sautee and sprinkle with turmeric, black pepper, & sea salt to taste.

OPTIONAL: Add feta or any fabulous cheese you desire

Imagine walking in the front door, shaking off the winter cold and smelling the aroma of warm, mulled wine. It’s a treat for the senses and a seasonal favorite from years ago. There’s nothing quite like it and your guests will love it! I put this recipe together for the Fall/Winter edition of Santa Barbara Dining & Destinations magazine. How lucky was I to have the amazing Matt Dayka arrive at my house to shoot this incredible photo of the finished product? Make sure to serve it in glass mugs to show off all those pretty spices.

Mulled Wine (serves 10)

Ingredients
1 (750ml) bottle dry red wine
4 cups apple cider
Juice from 1 orange
1 apple sliced
12 juniper berries
2 cinnamon sticks
6 star anise

Garnish
cinnamon sticks
orange peel
star anise
juniper berries
apple sliced in full rounds (cute star in the middle makes for a pretty garnish)

Directions:   
Combine wine, cider, orange juice, apple slices, juniper berries cinnamon sticks, and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pull out apple slices. Pour into mugs. Garnish with a cinnamon stick & orange peel, star anise, juniper berries, & apple rounds. If your mugs are on the small side, a cinnamon stick and orange peel will suffice.
Please note: Do not use ground cinnamon as it will give your mulled wine a gritty texture.

Russian Tea Cakes/Makes 5 Dozen Cookies

Russian Tea Cakes, Mexican Wedding Cakes, Snowball Christmas Cookies…whatever you call ‘em, they’re a favorite in our house and a Christmas tradition. One of the best and easiest holiday cookie recipes you can make! Merry-Merry!

Ingredients:

• 1 cup (2 sticks) butter, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/8 teaspoon sea salt
• 2 cups chopped walnuts
• 1 cup powdered sugar (to roll cookies in after baking)

Directions:

Preheat oven to 350°F. In a mixer or food processor, beat butter and 1/2 cup powdered sugar. Add vanilla. In a separate bowl, combine flour, salt and nuts; stir into sugar mixture.

Roll dough into 1-inch balls. Place on ungreased cookie sheets.

Bake 15 minutes until lightly browned. While hot, roll in remaining 1 cup powdered sugar. Cool. Sprinkle extra powdered sugar on top through a sieve to give a “snowy” look.