Moroccan Spaghetti Squash & Sweet Potato Soup

Spaghetti Squash & Sweet Potato Soup

The Vitamix is changing lives!!!   We are using this amazing machine at least two times per day, usually 3.  Today for example, breakfast was a fresh Apricot, Orange and Banana Smoothie!  Beautiful color and delicious too!

Apricot, Orange & Banana Smoothie

Apricot, Orange & Banana Smoothie

The Chef In My Head

Serves 2

1 cup ice

4 fresh apricots, pitted

1 banana, peeled

2 oranges, peeled

1 T. Nopolina (optional)

Place all ingredients in Vitamix in order listed,  Turn on and immediately turn to 10 on dial and switch lever to high.   Blend to desired consistency and enjoy!!  

Too easy and too tasty!!

Lunch today is the beautiful and creamy soup.  I am going to pretend that it is not expected to be over 100 degrees outside.  

After standing with the refrigerator door open for about ten minutes, this is what I came up with.  Man I love this blender, it was so worth saving up for.  Changing lives here....changing lives.

Moroccan Spaghetti Squash & Sweet Potato Soup

The Chef In My Head

Serves 6

1 3-4 pound spaghetti squash

1 large sweet potato, peel and cut into large cubes

1/2 large onion, sliced

2 cloves garlic, large dice

1/2 (4 T.) stick unsalted butter

1 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp cayenne (or to taste)
1/2 tsp tumeric (optional for added nutrition and color)
3/4 teaspoon salt
fresh ground pepper
1/2 of an orange, peeled
2 cups vegetable broth



Pierce squash (about an inch deep) all over with a small sharp knife to prevent bursting. Cook in microwave oven on high power (100 percent) for 6 to 7 minutes. Turn squash over and microwave until squash feels slightly soft when pressed, 8 to 10 minutes more. Cool squash for 5 minutes.


Place Sweet Potato cubes in microwave safe bowl and microwave on high power (100 percent) until tender when pierce with a fork, about about 4 to 5 minutes.



Meanwhile, melt butter in a small heavy saucepan over moderately high heat. Add garlic and onion and cook, stirring, until translucent, about 1 minute. Stir in spices and salt & pepper and remove from heat.  Add to Vitamix.


After Spaghetti Squash has cooled slightly, cut it in half, scoop out seeds and discard (or save to toast for garnish).  with a large spoon, scoop flesh of squash into Vitamix, reserving a small amount of "noodles" for garnish if desired.


Place cooked cubed Sweet Potato into Vitamix.  Toss in orange and 2 cups of Vegetable broth.  


Secure lid on Vitamix.  Turn on machine, turn dial to 10 and lever to high.  Add more Vegetable broth as needed.  Let machine remain running on high until you see a fair amount of steam escaping lid.


Pour into serving bowls, garnish and serve.


Unbelievably creamy and delicious!!

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Turkey Meatballs With An Asian Flair Dipping Sauce

In my endeavor to find healthy food that tastes great, I happened upon Gina's Weight Watcher Recipes.  I now get her updates daily and I love her recipes.  You guys know me; lots of butter, lots of olive oil, lots of cream, the more decadent the better.  I am learning, though it is a struggle, that I can make healthy food taste great too.  I am taking cues from people that do it on a regular basis and do it well.  I am modifying a bit here and there to get the flavors I love while trying to be health conscious along with satisfying my Texas taste buds.  "A tall order" we would say down here.

As I said, I'm taking cues from the best.  Here is my version of Gina's Asian Turkey Meatballs with Lime Sesame Dipping Sauce.    Thank you Gina, you are an inspiration!!

More filling that you would expect!

Turkey Meatballs with an Asian Flair Dipping Sauce, adapted from Gina's Skinny Recipes

The Chef In My Head

1/2 C Panko bread crumbs

1-1/4 lbs lean ground turkey

1 egg white

1-1/2 T. ginger shaved on micro plane

3 cloves garlic, minced

1/2 tsp salt

1/4 tsp ground white pepper

1-1/2 T fresh cilantro, chopped

4 green onions, chopped

1 T low sodium soy sauce

2 tsp sesame oil

Dipping Sauce

4 T low sodium soy sauce

2 tsp sesame oil

juice of 1 lime

3/4 tsp fresh grated lime rind

2 chopped green onions

2 T water

Preheat oven to 500 degrees.  Spray olive oil cooking spray on baking rack over foil lined baking sheet and set aside.

Combine all ingredients for meatballs lightly with hands.  Do not overmix or meatballs will become mushy.  Shape 1/4 C. meat mixture into a ball and transfer to baking rack over baking sheet.  Continue with remain meat mixture.   Bake until cooked through, about 15 minutes.

For the Dipping Sauce: 

Combine all ingredients and set aside for dipping/serving with meatballs.

NOTES: 

The meatballs can be shaped and the dipping sauce can be assembled ahead of time making dinner a breeze.

Serve over brown rice to catch the delicious dipping sauce along with an Asian inspired salad. 

As an appetizer, make smaller balls and bake ahead of time, reheat to serve.

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Fresh Vegetable Soup & New Year's Resolutions

Back on task!!  I must say this ten times a day.  Yesterday I joined Weight Watchers, yes my cooking is getting the best of me or should I say is giving me the worst of me.  I have a few to lose, not many but enough to make my clothes perfectly comfortable and to make me feel better about myself.   I decided WW could help me cook a bit more friendly to the old waist line.  Sweets have never been my downfall, I'm not even wild about chocolate, it's those damn cream sauces.  I love them to distraction and there has to be a way to lighten them up so I can still enjoy them.  No cream sauces in my Veggie Soup, well of course not, but I love a full flavored soup.  So here goes...

Fresh Vegetable Soup

Fresh Vegetable Soup adapted from where else?  Weight Watchers

2 cloves garlic, minced
1 medium onion, diced
2 medium carrots, diced
1 medium sweet red pepper, diced
1 stalk celery, diced
2 small zucchini, diced
2 C. Swiss chard, chopped
2 C. cauliflower, small florets
2 C. broccoli, small florets
2 T. fresh thyme, chopped
2 T fresh parsley, chopped
3 green onions, chopped
salt & pepper, to taste
1 tsp. Tony's seasoning
juice of one small lemon
6 C low sodium chicken broth
splash of white wineSpray a soup pot with olive oil spray.  Bring heat to medium and  add all ingredients in order listed.  Stirring as you add new ingredients. Bring to boil over high heat; reduce heat to low and simmer about 30 minutes.

NOTES: 
I know, I know the white wine was probably a violation but a splash to a soup that makes 12 servings isn't going to kill anyone.

If you like thick soups, consider pureeing this recipe in the pot with an immersion blender.

Add or leave out vegetables to suit your taste.

Save in individual servings in the freezer for a quick midday snack or dinner appetizer.

Weight Watchers says this (with my modifications, that includes the white wine addition) is still only 1 point per serving!!              Makes 12 servings.

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