Monthly Archives: February 2013

Thai Butternut Soup

IMG_4366 I whipped this soup up in about 15-20 minutes and it has so. much. flavor. The original recipe (cooking light) called for red curry paste, but I since I have a big tub of a green curry paste in the fridge that I love, I used that instead – use whatever you like.

Another note about the curry paste. I have to insist that it really is worth seeking out an asian market for some authentic stuff. That little jar of thai kitchen curry paste isn’t doing you any favors in the flavor department. I really love the tub of curry I found at my local Super 88 which is Maesri brand, but I’ve also heard that Mae Ploy is really good too.

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Bruschetta Chicken with Avocado and Balsamic Drizzle

Bruschetta Chicken - Just the TipOMG was this good. This is a perfect example of how the right combination of super simple ingredients can produce something 100% fabulous. Brian and I loved this dish – a keeper!

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Roasted Romaine: Caesar Style

IMG_4353I’m not sure where this craving came from, but I really wanted some sort of warm salad. Hot lettuce may sound like an odd choice, but I tell you, it was delicious. It may be my go-to salad from now on.

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Spaghetti Squash and Meatball Boats

IMG_4347So we’ve been doing the low-carb thing for a couple weeks now. It’s recipes like these that keep me keepin’ on. I love so many things about eating limited carbs, except for the obvious lack of pasta. BUT, to the defense of this diet/lifestyle, there’s no shortage of cheese (hello, lover), meats, eggs, and veg – also many of my favorite foods. I actually feel a lot more energetic and “lighter” eating this way, so it’s all good.

Oh, and by the way, this dish is AMAZING. Tender (but still with a little bite) spaghetti squash with perfect meatballs, tomato sauce, and melted cheese? How bad could that be. It’s the first time spaghetti squash hasn’t pissed me off – that’s saying a lot since I’ve given it a lot of chances subbing for pasta. I used Mario Batali’s tomato sauce recipe which is my go-to recipe for quick-cooking tomato sauce. I also used my favorite meatball recipe for the meatballs (I subbed almond meal for the bread crumbs), but use whichever is your favorite. Same goes with the sauce. For this dish, instead of frying the meatballs, I just dropped them in the tomato sauce to cook for about 35-40 minutes. I did this, along with cutting and de-seeding the spaghetti squash, ahead of time on the weekend, so come weeknight, it was a very easy dinner to put together. Perfection.

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