October 20, 2017
You can use WP menu builder to build menus

Squash Medley

Aug 17, 2015

By Erica MacLeod

Summer is great time to pick up fresh produce at the grocery store. One of the most versatile vegetables to pick up in the summer is squash. There are many different types and many ways to cook it. Below is a quick recipe for a summertime side dish loaded with veggies.

Spaghetti squash is a staple in this recipe and is very easy to work with. Pre-cooking it will save time and hassle. To pre-cook spaghetti squash, halve it lengthwise and remove the seeds from the center. Preheat the oven to 375 and place the squash cut side down on a cookie sheet. Bake the squash for approximately 35 minutes. Baking times will vary upon the size of the squash. When the squash is fully cooked, the rind will be soft and the inside of the squash will pull away from the rind easily in strands similar to spaghetti. Let the squash cool, then use a fork to pull the meat from the rind. From here, the squash can be bagged up and frozen for future use or used right away to make the squash medley.

The squash medley is a very flexible recipe, using a variety of different vegetables. The base of the squash medley is spaghetti squash, yellow squash, and zucchini. Other great additions to the recipe are carrots, mushrooms, sweet corn, garlic, peppers, and onions.

Chop up the desired vegetables into small pieces. In a large pan, add two tablespoons of olive oil and preheat it over medium heat. Add the chopped vegetables to the oil and lightly sauté them until they are just softening. If using a variety of vegetables, cook harder vegetables, like carrots, first, then softer vegetables, like zucchini, after to ensure all the vegetables reach the same tenderness. Add the pre-cooked spaghetti squash last, adding another tablespoon of olive oil if needed, and toss well. Allow the medley to cook for another few minutes to heat thoroughly. Serve with grated Parmesan on top and enjoy.

Read More

Simple and Healthy Recipe – The Allergen Free Cake (well except for the nuts)

Oct 28, 2014 0

By: Jules Clancy

Have you noticed an alarming increase in the number of people you know who suffer from food allergies or intolerances?

If you think back ten years ago, catering for someone with special dietary requirements was pretty rare. Sure there were vegetarians and people who had religious dietary requirements and of course people who just didn’t like some things (like me and bananas). Apart from that, in my world it was rare to come across people allergic to food.

These days, it seems, food allergies and intolerances are almost becoming the norm. According to Wikipedia, 3-4% of the US population are effected by food allergies and anywhere from 2-20% are impacted by food intolerances. There are signs of this trend emerging – given that innocent peanut butter sandwiches are being banned from school lunchboxes .

In my day job, it’s pretty hard to avoid the impact of increasing awareness of food allergens has on the business. One of our factories is classified as ‘nut free’. Sales of our rice cookies – made without wheat – are on the rise. Intensive cleaning procedures are in place at the end of each production run for biscuits containing known ‘allergens’.

But the thing that has really brought it home to me is my dear old Dad.

When I was little, I fondly remember being able to rely on Dad to ‘get rid of’ anything we didn’t want to eat. When there were icky black jelly beans around, or you chose unwisely from the chocolate box – Dad was always there to polish off the offending item.

But a few years ago, when he was in the midst of depression and being treated for a number of problems, one doctor sent Dad for an allergy test. The results came back with a positive reaction to four little ingredients – wheat, dairy, eggs and peas.

At the time I remember thinking it was going to be tough. Savoury food has been surprisingly OK. Think fish or meat and salads or veg. We’ve even found some gluten free pasta that isn’t too bad. Sweet treats and dessert, on the other hand have been incredibly tough.

Sometimes, when I’ve been cooking for a crowd at the farm I serve a separate dessert for Dad. I usually feel a little guilty. No one ever gets as excited about Dad’s ‘special’ dessert as they do about the decadent treat the rest of us are enjoying.

This weekend, I’m happy to say, I tackled the challenge of a Dad compliant dessert. Something wheat-free, egg-free and dairy-free that would also taste delicious. Lets just thank heavens dark chocolate doesn’t contain dairy. Oh and that my sister discovered a lactose free yoghurt.

wheat, dairy, egg & pea-free supermoist chocolate cake

serves 8 – 12

Apart from being suitable for my Dad, the biggest bonus of this recipe is how good it tastes. Decadently moist and rich, it is a serious dessert cake – fit for the fanciest of dinner parties. Although it would be very remiss of me if I forgot to mention how easy it is to make. With only 6 ingredients and a two step food processor mixing method – it’s only fractionally more challenging than mixing up a cake out of a packet.

Page 1 of 2 :: First | Last :: Prev | 1 2 | Next

Jules Clancy is a qualified Food Scientist, the creator of The Stonesoup Virtual Cookery School and the author of the eCookbook 5Ingredients 10Minutes. She blogs about about super simple, healthy, 5 ingredients recipes that can mostly be prepared in 10 minutes active time over at Stonesoup (http://thestonesoup.com/blog/).Article Source: http://www.ArticleBiz.com
Read More
%d bloggers like this: