Simple Spaghetti Squash

Have you ever tried spaghetti squash?! I've been intrigued by this pasta imposter (impasta!) for quite some time so decided to finally test it out for myself...and it was delicious! As it was probably the priciest vegetable I've ever purchased (over $7!), I reallllly didn't want to eff up the cooking of it, but thankfully it turned out perfectly. I was afraid that the strands would be really mushy, but they actually had a great bite to them, and the bland flavour pairs well with any type of sauce. Obviously, it doesn't taste quite the same as real pasta, but at 1/5th of the calories, it's a pretty good trade-off. 

Here are the simple steps I followed to prep it:

1. Cut the squash in half (lengthwise for shorter strands; widthwise for longer ones -- I did the latter).

2. Scoop out the seeds and pulp.

3. Place the halves (cut-side down) on a plate and microwave for 12 minutes.

4. Scrape out the inside with a fork (the fun part!). 

5. Serve with your sauce of choice -- I opted for a pre-made alfredo sauce.

{Cut-open spaghetti squash with innards intact}

{I never realised quite how...seedy...this vegetable is. Apparently you can save the seeds and roast them for a tasty and healthy snack if you're so inclined}

{The finished product! Doesn't it look so legit?!}

So there you have it -- a healthy and simple meal in minutes! I was pleasantly surprised at how filling spaghetti squash is (I felt just as satisfied after a bowl of it as I would have with the same amount of the real deal). And there's so much of it too -- definitely more than enough for two hungry people, and could easily feed up to four.

Cocoa Walnut Cookies

I recently had a random craving for something intensely cocoa-y (that was not hot chocolate), so, using this basic recipe I found on Food.com, I whipped up a batch of the most deliciously decadent cocoa cookies. I added in walnuts and coconut for some added bite, but for a more festive touch, you could mix in some crushed candy cane and add in a little peppermint extract. Either way, these cookies are sure to be a hit!

The Best Scrambled Eggs

Scrambled eggs is one of those of those tricky dishes that seems simple enough to prepare but can so easily turn inedible. After some disastrous attempts, I'm proud to say I've finally got making the fluffiest, most flavourful scrambled eggs down to a fine art, and I thought I'd share my tips...

{You'll need these...}

{...and only TWO ingredients! (Toppings optional)}

1. First of all, I would highly recommend that you use free-range eggs -- seriously, they taste so much better. In terms of how many to use, I think 2 eggs per person is a reasonable amount if this is a main meal and you're hungry (as a side dish, 1 per person should be good). 

2. Melt a pat of butter in a non-stick skillet pan on medium heat. While the butter is melting, beat the eggs vigorously, and for a bit longer than you think you should (this is key to having them turn out fluffy). You can use a whisk if you like but I find a fork is easier. 

3. Once the butter starts bubbling, turn the heat down to low and pour the mixture in. Be sure to stir and fold the eggs constantly with a wooden spoon or spatula. In the later stages of cooking, you can add some toppings for some extra flavour should you so desire (I tossed in some grated asiago, but you could also try scallions, chopped tomatoes, mushrooms, spinach...). Oh, and here's a tip: do NOT add milk/cream at any stage of the process -- it's an unnecessary ingredient that can make eggs turn out rubbery.

4. Now comes the tricky part: trying to decide when they're ready! As a rule of thumb, it's best to take the pan off the heat just when you think the eggs are nearly ready (they should still have a bit of a runny look to them), as they will keep cooking for a bit longer thanks to the residual heat in them. 

5. And there you have it! A simple, tasty, and not-unhealthy meal in minutes. I like my scrambled eggs on buttered toast, preferably with a side of smoked salmon. Deeelicious!

Chocolate Chip Walnut Coconut Banana Muffins

A mouthful in every sense of the word, these little guys are delicious -- full of flavour and the perfect balance of sweet and crunchy. I followed this basic Spark Recipe, then added in walnuts and coconut for some texture and bite (a good call -- I'll never go back to plain banana muffins ever again). The recipe supposedly makes 24 muffins, but I got 12 average-sized ones that were gone in the twinkling of an eye. 

 

The Ultimate Chewy Chocolate Chip Cookie

While I've been known to devour a whole bag of Haribo in one sitting and have a lifelong addiction to Cadbury Buttons, I'd still probably classify myself as a savoury rather than sweet person (I'll take a slice of pizza over a slice of cake any day). However, despite my general preference for junk food of the salty variety, I can always make room for a good chocolate chip cookie or two (preferably served all warm and melty, straight from the oven). 

Because I don't really have a tried-and-true recipe for the perfect chocolate chip cookie, I'm always trying out new ones (and by "always" I mean maybe once a year), and my latest baking enterprise has been testing out this recipe I found in an old copy of InStyle, for Dorie Greenspan's Ultimate Chewy Cookie. As I've been known to (severely) burn cookies in the past, I kept an extra vigilant watch on this batch, and thankfully they turned out perfectly! I wouldn't exactly describe them as "chewy" per se, but they did have a nice bite to them and the crunchy, salty walnuts really balanced out the sweet gooeyness of the chocolate chips. 

The recipe supposedly yields 45 cookies, but I ended up with 26 in total -- I guess it all depends on how big you make them (mine turned out pretty average-sized though). I read that tossing a slice of bread into an airtight container with your cookies keeps them fresh for longer...no idea how true that is, but it's definitely worth a shot!

{Have all this? Then you're good to go!}

{Chocolatey, walnutty goodness!}

Apple Cinnamon Pancakes

In general, traditional hearty breakfast food (think bacon, sausages, and eggs in any form) has never really done it for me, but I've always been a big fan of pancakes. Despite my love for them, however, I usually end up having them only once a year (on Shrove Tuesday/Pancake Day, naturally). However, I was inspired by Emily of Cupcakes and Cashmere's recent take on Apple Cinnamon Pancakes (using this Smitten Kitchen recipe), to try this seasonal variation out for myself. Perfect for this time of year, they are not only tasty and comforting, but leave your kitchen smelling heavenly as you whip them up. (Note: the recipe calls for three apples, but I found one was plenty, as I didn't want them to be overwhelmingly apple-y. And I used one teaspoon of cinnamon, which was perfect).

{Gathered ingredients--those random sachets on the right are salt btw...what can I say, I use what I've got!}

{The finished product...I wish you could smell them!}

Friday Treat: Nutella Hot Chocolate

The evenings have gotten really cold of late, making it the perfect excuse to indulge in a mug of comforting hot chocolate. Here's our simple recipe for Nutella Hot Chocolate; hope you enjoy!

You will need only three ingredients, including these:

And of course this:

{Please excuse the grubbiness of our tub of Nutella...}

Heat the milk on the stove while stirring in a few generous dollops of Nutella. Stir stir stir until the chocolate is all dissolved! Keep testing until the mixture is hot enough for your liking  (and sweet enough - you may have to add a bit more Nutella). 

Then pour the yummy goodness into a mug and garnish with a generous topping of whipped cream. Enjoy!

{Nutella Hot Chocolate, photobombed by Lulu ;-)}

Five Favourites: (Healthy) Snacks

There is something very satisfying about organising your favourite things into lists. From movies to books, colours to clothing brands, the challenge of narrowing down your top five of everything is a fun way of passing time when you have a few minutes to kill. We've decided that Fridays will be Five Favourites on the blog, starting with our top picks for healthy snacks...we'll save our less angelic choices for another week!

(1)  Hummus

 Tasty, filling and nutritious, this ground chickpea dip can be eaten with your choice of chopped veggies or pieces of pita bread.

(2) Caprese Bites 

This yummy take on the Caprese salad couldn't be easier to prepare; just scoop the insides out of tomato halves, fill with mini mozzarella balls (which can be bought by the tub) and garnish with a sprig of basil and a drizzle of olive oil and balsamic vinegar.

(3) Chocolate-dipped Strawberries

A fantastic way of satisfying a sweet tooth - bonus points if you opt for dark chocolate as opposed to milk.

(4) Ants on a Log

A childhood classic consisting of peanut butter spread on celery sticks and topped with raisins.

(5) Fruit & Yogurt Parfait

Simply layer yogurt, granola and your choice of fruit for a delectable sweet treat.

Image 1: http://www.befitnola.com/2010/04/trick-yourself-with-treats/

Image 2:http://glutenfreewithjudee.blogspot.ca/2011/08/mini-caprese-appetizers.html

Image 3: http://funnfud.blogspot.ca/2008/07/chocolate-dipped-strawberries-easy.html

Image 4:http://mmmunchonthis.wordpress.com/2009/11/13/start-eating-right-and-you%E2%80%99ll%E2%80%A6what-was-i-saying-2/

Image 5: http://greenhalloween.org/blog/?p=2131