Another low calorie yummy meatless meal rich in vitamins and fiber!
Spaghetti squash, black beans, corn, sautéed onions, peppers, & garlic. + cilantro, cumin, oregano, & chili powder!
This is my new replacement for taco night!
(Mitch had cheese on his! I didn’t.)
1) split your spaghetti squash and cook it face down in 1″ of water in a casserole dish. Shred with a fork after its done.
2) chop veg and sauté, stir in beans, and taco seasoning or other TexMex spices.
3) stir the sauté ‘d veg into to spaghetti squash shell and serve! *Optional, coat with shredded cheese and bake until cheese melts!
Amber Hamilton Henson
GOURMET GRILLED CHEESE
Dill havarti cheese, asparagus, spiced avocado, & sharp cheddar on seeded rye
Easy! You already know how to use a griddle to make a grilled cheese sandwich, so just add some fun between the layers of cheese!
I used great a great dill infused cheese, sharp cheddar, asparagus that was quickly prebaked in olive oil and s&p, and avocado mashed with cayenne pepper and s&p. I used olive oil to lightly coat the bread, assembled, then put it on the hot griddle for a few minutes, flipped it, cooked it a few more minutes. Then, I plated it, took a photo, and ate it! It was super yummy!! You’ll try it? 😃
8 ounces wheat pasta
4 tablespoons butter, divided
2 tablespoon black truffle olive oil
1/2 cup shallot, finely diced
2 garlic cloves, minced
16 ounces baby portabello mushrooms, sliced
1/3 cup balsamic vinegar
1/2 cup cream
1 tablespoon fresh parsley paste
1/2 cup grated parmesan cheese, plus a few tablespoons for garnish
salt & pepper
Cook the pasta according to the directions on the package. While the pasta is cooking prepare the mushroom sauce.
In a large pan, melt 2 tablespoon of butter with 2 tablespoon of truffle olive oil over medium heat. Once melted, add in the shallots and garlic and cook for a few minutes or so, just until softened. S&P
Add in the sliced mushrooms and toss them around to get them coated in the butter and olive oil. If needed, add an additional tablespoon of truffle olive oil if the mushrooms get too dry. S&P. Let them cook and brown for about 8 minutes.
Pour in the balsamic vinegar and stir everything together making sure to scrape up all of the browned bits on the bottom of the pan. Add in the other tablespoon of butter. Cook everything together for 5-8 minutes and then turn off the heat and move the pan off the burner.
Pour in the cream and parmesan cheese and stir to combine.
Add the cooked pasta to the sauce and toss to combine. Add in the parsley and season to taste with salt and pepper.
Serve with additional parmesan cheese sprinkled over the top
As most of you that will see this know, I’ve been actively trying to get myself back into better physical shape. This journey began just a few months ago, but I can tell it’s become a lifestyle change. I’m no longer on a “diet.” I’m just eating better and moving more. A big part of this includes that I’ve shifted to a more plant based diet. Right now, I still eat a bit of dairy products, but I’ve pretty much weaned myself from meat consumption. I feel so much better! My digestive system is thankful, my skin has improved dramatically, and it just feels good knowing that I’m not contributing to the slaughter of animals. Tonight’s, dinner? Soup! Super Yum!
Ingredients for these scones:
2 cups all-purpose flour
1 tablespoon baking powder
0.5 teaspoon salt
0.5 cup cold butter, cut into 1/2-inch cubes
1 cup Eggnog
1.5 cups finely chopped fresh pear
1+ cup grated Asiago cheese
1 teaspoon chopped fresh rosemary
Total: 33 Minutes
1. Preheat oven to 450°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. eggnog, pear, cheese, and rosemary, stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. Bake at 450° for 13 to 15 minutes or until golden.
Made them? You LOVE them, don’t you? 😊
~Amber Hamilton Henson
#PhotoChallenge #October #2015
Use your social media to share your family’s cooking traditions!
Details about the project, prizes, and so forth can be found by clicking here –> http://www.sarahshotts.com/projectstir/
In addition to posting my photos on my personal fb page, IG account and Pinterest, I’ll update this blog daily to add new photos to THIS post!
Day 1: kitchen tool
(Yes! I have a kitchen utensil or two! Here is one of many drawers that house my kitchen utensils.)
Day 2: recipe card
(Yes! I have LOTS of cards. My favorites: those that family members have filled out for me and my extensive collection of cards that I used to pick up for free in the @WalMart produce section years ago. I have like 100 of them in this square basket. It’s not hard to tell that I’m born and raised in Arkansas!)
Day 3: Mixing Bowl.
FireKing Jadeite. I don’t have a complete collection. My first one was passed to me from my great grandmother via my Gram. I’ve purchased several at antique stores to accompany it. I use them all the time. They’re the best for cheese dip. They’re fabulous to serve salad. They’re my “go to” mixing bowls.
Day 4: Memory
I remember my great grandparents (my dad’s mother’s parents.) I have vivid memories of sitting at their kitchen table drinking a malt, picking up pecans in their backyard, and so many more. They were amazing. These are photos of them as I remember them, one of her recipe books that my grandmother has trusted me to care for and pass to future generations, and a glass juicer from their kitchen. You can read quite a bit about the amazing life of my great-grandfather, Bill Seiz, at: http://www.encyclopediaofarkansas.net/encyclopedia/entry-detail.aspx?search=1&entryID=2719
I have 100 or so #cookbooks. Here are a handful of favorites representing various cuisine. Chinese, Spanish, Italian, American (specifically, Southern,) English. 😊
Day 6: Ingredients
I like using seasonal ingredients and prefer to include at least one ingredient a day from my garden.
Today, I made scones using Rosemary, Pear, Asiago cheese, and Eggnog! They turned out great! The Rosemary is from my 15 foot long, evergreen Rosemary Hedge! Love it!
Get my recipe for these scones, here: https://whatamberloves.com/2015/10/07/scones/
Read more about my love and uses for Rosemary on another post:
In this pot, we stir to the sun,
Following the way of harming none.
Household duties are more than chores,
Magick abounds when mopping floors!
Lemons for joy and apples for health,
The power within brings great wealth.
(Freshening my house this morning with my windows open and a pot on the stove: apples, lemon, cinnamon sticks, oregano blossoms from my garden, rosemary from my garden, peppermint from my garden, and clear Quartz!) 🌿💎🌿🍎🍋🙌🏻
Omg!! Sooo YUM!!
(Plus, it’s only 245 calories for HALF A PIZZA, versus 380 calories PER SLICE of a Dominoes Meatzza.) Basically, the cauliflower gets cooked up to three times for a GREAT crust!
Gather your crust ingredients
~Amber Hamilton Henson
Chorizo Risotto is an easy one pot preparation! 1) Start by sautéing one diced sweet onion and one diced bell pepper in 2 Tbsp olive oil in a large, deep pot over med/high heat.
2) Add a half lb. of Pork Chorizo and a half lb. of Beef Chorizo into the pot. Cook thoroughly, stirring constantly for a few minutes.
4) Add 1.5 cups of Arborio rice and stir.
5) Add one cup of Chicken Stock and stir, lower the temp to low/med. and add tight fitting lid. Stir every 5 minutes.
6) When the liquid has been fully absorbed, add another cup of stock, put the lid back on, stir every five minutes until liquid is absorbed.
7) Repeat process, adding a third cup of stock, lid, and stir every five minutes until liquid is absorbed
8) Repeat process, adding a fourth cup of stock, lid, and stir every five minutes until liquid is absorbed! By now, your rice should be thoroughly cooked to perfection! Enjoy!!
~Amber Hamilton Henson
OhMyGoodness, PIZZA DIP, y’all!
Easily make this in just one glass pie dish:
*First soften a block of cream cheese, then mash a Tbsp of Dried Oregano, Parsley, Garlic Powder, and 1/2 Tbsp Dried Basil into the cream cheese.
*Stir in 4-6 cups of finely shredded Italian cheese blend (mozzarella, Asiago, Parmesan, etc)
*Fold in one pint of grape tomatoes that have each been cut in half and 12oz of pepperoni (each slice cut into 1/4s)
*Bake at 350*F for half hour and serve with crunchy, garlic Crostini!
~Amber Hamilton Henson