Spaghetti Squash Pad Thai

I love this grain-free version of one of my favorite entrees! I turns out so good, I almost prefer the squash 'noodles' to rice noodles, and this is a lightened up version of Pad Thai so I feel allowed to eat a BIG bowl ;)

 

Ingredients

 1 large spaghetti squash
Chopped green onions (about half a bunch, or 3-4 individual bulbs)
Chopped fresh cilantro (one bunch is plenty)
3/4 shredded or julienned carrots
1/2 cup red bell pepper cut into strips
1 T crushed garlic
2 whole eggs (leave out if vegan)
1 1/1 cup bean sprouts, divided
2 T peanut, sesame, or coconut oil
3 T sweet chili sauce
1 T tamarind paste, dissolved in a little warm water
3 T gf soy sauce or tamari
1 lime
Sriracha or another hot chili sauce or paste
1/2 cup roasted salted peanuts, chopped/crushed
* Optional additions: prepared chicken, shrimp, and/or tofu, most any other veggies you like. I added red cabbage.



Instructions

1. Preheat to 350°F. Using a large, sharp knife, cut the spaghetti squash in half (lengthwise). Scrape out the seeds and guts using a spoon, and sprinkle the cut sides with olive oil or spray with cooking spray. Season with kosher salt and freshly ground black pepper. Place the squash cut side down, uncovered on a deep baking sheet or big pan that has just a few tablespoons of water on the bottom and roast until tender and easily pierced with a knife, about 35-40 minutes. 
2. When the squash is done, use a fork to scrape out the flesh of each half into "noodles" (just scrap the width, the 'noodles' will come out easily). Place the noodles in a colander or paper towels to remove the extra moisture.
3. Prepare the vegetables for cooking and put in a bowl.
4. In a small bowl, beat together two eggs. Separately, thinly slice 1 green onion and chop about ½ cup of fresh cilantro.
5. In another small bowl, mix together the sauce: mix 3 tablespoons sweet chili sauce, 3 tablespoons soy sauce, juice of ½ lime, and a few squirts of Sriracha or chili paste or sauce.
6. In a wok or large skillet, heat 2 T oil over medium heat. Add the garlic and scallions and cook until fragrant, about 1 minute. 
7. Pour in the eggs and scramble until almost cooked. 
8. Add the red pepper, carrots, 1 cup bean sprouts, and squash noodles. (and any of the extra optional proteins (cooked) and veggies.
9. Add the sauce and stir to combine. Cook about 2 minutes, until the vegetables are heated through but still crisp.
10. Garnish with crushed peanuts, fresh bean sprouts, chopped cilantro, green onion, and fresh lime juice.

Makes 4-6 servings.

Garlic Lover's Pasta Salad

I went to the Marin Farmer's market this morning, and made this fresh, easy, and delicious pasta salad with my purchases, plus a few staples I had at home. Serve chilled or warm.


Ingredients:

• 2 - 3 cups cooked al dente brown rice pasta
• 1 Tablespoon veg. oil and 1 t balsamic vinegar, sauteed with two large bulbs and greens green garlic
• Salt, pepper, and red pepper flakes to taste
• Juice of one small lemon
• Fresh roasted garlic (large, whole clove drizzled with oil, wrapped up tightly in foil and baked at 375 degrees F for about 25 min.) - squeeze out all the "meat" of the garlic out of the skins when cooled - they should be mushy.
• About 1 pound fava beans in shell - prepared (shell the beans, put them in boiling, salted water for 1 minute, drain, then immediately put in ice water to stop cooking. Pierce each bean with your fingernail and pop out the beans, then add to the salad)
• 6 large leaves chopped fresh basil
• about 3 oz. fresh goat cheese, crumbled

Combine all the above and chill for a few hours. Then serve cold, or warm if desired. Pairs well with grilled, marinated chicken breasts.

Crispy Oven "Fried" Fish

Tasty, easy to make, and uses things you probably already have on hand! Serve with potatoes in your favorite style, coleslaw, salad... whatever you like with fish!

Ingredients

2 fish filets (I like to use tilapia, but cod, halibut, or any flaky, boneless white fish will do)
1/2 c. GF bread crumbs or crumbed chips/crackers/dried bread
1/2 tsp lemon pepper seasoning
dill (dried or fresh)
cracked black pepper
1/4 c. buttermilk

Preheat oven (I used my toaster oven) to 450 degrees F.

Sprinkle fish filets in black pepper (unless you're not a fan of pepper... you can also sprinkle with salt if you like.

Add the dill and lemon pepper to the crumbs. Put 1/3 of the crumbs in a shallow dish wide enough to lay a filets down without it being too big to lay flat. TIP: instead of GF breadcrumbs, use whatever chips or crackers you have on hand - put them through a blender to crumb them. This also reduces the need to add any salt.

Drench fish filets in the buttermilk (in a bowl). Then transfer the filets one at a time to a shallow dish containing 1/3 of the crumbs. Scatter some crumbs on top, shaking dish back and forth gently to coat the filets in the crumbs so they're "breaded."

Line a baking sheet with foil and spray the foil with nonstick spray. Place the filets next to each other on the baking sheet. Bake at 450 for 15-20 minutes, or until golden brown and crispy. You can also cook these the same way in a toaster oven, and can "toast" it at the end to crisp it up even more.

I serve these with tartar sauce - Trader Joe's makes a good one with jalapeno and dill mixed in and it's gluten-free, of course!

This recipe makes 2 filets - serves one if very hungry or two for a lighter meal.