Lately I have been eating lots and lots of baby kale with veggies on top, fruit, left over baked potatoes from my family, such gourmet food. I did make one dish I kept meaning to post because it came out great but never got around to typing out a post, but now I will!! YAY!! Along with my Thanksgiving eats.
I took a day off from work to celebrate my bday with my love. He had gotten me tickets to see Hillsong United when they were at the Prudential Center in early November. I made us dinner. Some things I used were precooked, frozen stuff made by yours truely. Roasted garden eggplant, tomato sauce, and roasted spaghetti squash. I made my parsley and arugula pesto again and put it all together.
Eggplant Spaghetti Squash Parmesan
2 roasted eggplants (roasted with my usual seasonings:onion, oregano, coriander, s&p)
1 large spaghetti squash (roasted cut side down, deseeded)
Pesto (parsley and aruguala pine nut pesto)
Cheese (I used Sargento reduced fat 4 cheese Italian blend)
Preheat the oven to 400 degrees.
Mix the spaghetti squash with some of the cheese mixture, along with onion powder and some oregano.
Put some tomato sauce in the bottom of the pan a 9x9 inch pan.
Place the squash down in there and place in the oven for 20 minutes.
Top the squash with the pesto
then the eggplant some tomato sauce, more eggplant more sauce then cheese.
For Turkey Day I made a delish salad with roasted sweet potatoes, pomegranate seeds (my new love, don't know why it took me so long to try them), toasted pecans, kale and arugula, and some home made dressing.
The dressing was raw cinnahoney, olive oil, lemon juice, coriander, and some salt and pepper. I mixed it in the jar cause there was only a little honey left.
|such pretty greens|
It was all really good together. I had made the salad for a Friendsgiving I went to with the boys friends.
|cinnamon and acorn squash=heaven|
Then I ate the left over salad with half of a roasted acorn squash topped with cinnamon for actual Turkey Day.
Some other yummy things I have been making lately are pumpkin flat bread pizzas. I tried this really delicious cheese made from almonds that I got one other time and used in my Mediterranean salad. The cheese melted really nicely. I topped the pumpkin flat bread (which is just canned pumpkin with some spices [I like using my premixed blends like vindaloo or berbere] whole wheat white flour and baking powder) once with some of the cheese, spinach and arugula wilted, ripe pears and pomegranate seeds.
Then another time I roasted some carrots with the berbere mix and spinach with the almond cheese (that was a spice combo).
|such spicy carrots|
Another day I had roasted squash blend (kabocha squash and butternut) with purple sweet potatoes, with roasted cashews and pomegranate seeds with parsley. I loved this combo- pomegranate with parsley.
I didn't make anything really special for Christmas or Christmas Eve and don't plan on making anything for New Years. My New Years resolution is to get back to blogging though. This past summer and semester were jammed packed with busyness and I can't wait to slow down a bit so I can get back to things I love.
I hope everyone had a blessed Christmas and that this new year will be a memorable one.
Thanks for sticking with me through my journey of food and life, it means a lot to me.