Spaghetti..... Featuring: Spaghetti Squash!

I used to get nervous about cooking for people. I mean obviously when you cook, people are going to eat it, taste it, and either like it, not like it, or just think its alright. But the more I cook, well, the more confident i've become that it'll be the shiiiit! ok, but really, I've come to realize that when its good company, it doesn't matter at all what it ends up tasting like, because a good friend will appreciate the gesture, the time invested. so there's nothing to worry about, whether cooking with them, or for them, just have fun! (hmmm ...same as with life. no one to impress. to be "more" for. to be "better" for. simply be. be who you are. wherever in life you are. doing what you do. those who love and appreciate you, will continue to love and appreciate you, regardless. Regardless good times, not-so-good times, in-a-bad-mood times, broke-no-job times, bad-hair-day-out-of-shape-gained-20-pounds-non-of-my-clothes-fits-past-my-ass times, way-too-much-to-drink times, family-drama-too-down-to-go-out times, and yes, food-gone-bad times) If the dish does end up being nasty, like non-edible, well then it'll be good laughs making fun of it! ... then proceed to open up a can of tuna and feed your hungry friend. :)

ok so...Spaghetti Squash! I had been wanting to try it for a while. I figured if it actually tasted good it would be an awesome alternative for those processed pastas/pasta dishes. and it is! So easy too. all you do is cut the squash in half and place in the oven face-down. simple. once baked, you literally scrape out the "noodles" with a fork and it does look like spaghetti. kind crazy actually, but pretty awesome. oh and btw...

Spaghetti squash: good source of beta-carotene, potassium and folic acid.

I tried the recipe for the first time making dinner for my friend Andre and I. yea, it could have been...umm.."not so good", but it was good, and fun to try with someone else. so far this is one of my favorite recipes to try. the spaghetti squash is just so unique (specifically the texture) & the house was filled with an amazing aroma of fresh made from scratch spaghetti sauce, whole tomatoes, bay leaf, garlic... yumMmmmm!

I highly highly recommend it.

PALEO SPAGHETTI (http://paleodietlifestyle.com/paleo-spaghetti/)

Ingredients

* 1 Lb ground grass-fed beef. (the fattier the better);
* 2 tbsp butter, lard, tallow or duck fat;
* 1/4 cup chopped bacon (optional)
* 1 large onion, chopped and diced;
* 3 cloves garlic, minced;
* 3 carrots, diced;
* 2 celery sticks, diced;
* 2 tsp dried oregano;
* 2 tbsp tomato paste;
* 1 bay leaf;
* The equivalent of 2 cans whole meaty tomatoes
* Optional salt and pepper to taste;
* Fresh parsley for garnishing.

Technique

1. Heat a large dutch oven or pot and add cooking fat. You can use less fat if your ground beef is fatty, but it’s really a question of taste. Cook the ground beef and bacon for about 5 minutes.
2. Remove the meat with a slotted spoon and set aside.
3. Use the same dutch oven or pot to cook the other ingredients (carrots, celery, onion, garlic and oregano). Cook the vegetables until soft at medium heat.
4. Add the tomatoes, tomato paste, ground beef, bacon and bay leaf. You can break the tomatoes a bit, but the cooking process will break anyway.
5. Optional: season with salt and pepper. You can also add some chili or hot pepper flakes for more heat.
6. Bring to a boil and then reduce to a simmer for about 45 minutes.
7. In the mean time, heat your oven to 350 F.
8. Cut your spaghetti squashes in half length-wise, remove and discard the seeds.
9. Put the halves cut side down on a baking sheet and put in the oven for about 28 to 35 minutes. Check on them at around 25 minutes with a fork. It should easily break in strands to form pastas. Make sure not to overcook them because they will become mushy and won’t make pastas.
10. Once your bolognese sauce is cooked, you can add about 1/2 cup to a cup of heavy cream. This will make the sauce less acidic.
11. You can now pour a generous amount of the sauce directly on the squashes halves so that it forms its own bowl or you can break the squashes in strands yourself and serve on a plate with the sauce.
12. As a final touch, when you put the sauce directly on the squash half, you can add some grated pastured and grass-fed cheese on top and broil in the oven for about 5 minutes. This is completely optional and only do this if you consume cheese.
13. Garnish with fresh parsley and enjoy!

Salmon w/Mint Salsa. welcoming the "new" ...ingredient.

Mint.
freshness.
how appropriate. i Just moved to a new neighborhood & started a new work assignment in downtown los angeles. New apartment, new kitchen, new view from the kitchen sink window... new a lot of things!

My roomate and I, yes that too, new roomate, who I am fast becoming friends with, prepared this recipe and it was delicious!

There were a couple of new things done to give a classic "salmon" meal MORE flavor.
First, instead of just broiling or grilling, it was "fast broiled" in a cast iron skillet. You heat the cast iron skillet in the oven, without the salmon. take out the skillet ten minutes later once it is really hot and put the salmon steaks on it. it sears it very nicely! then you place it in the oven to broil, and only takes a few minutes. This cooking technique really allows it to be juicy and not overcooked on the inside, and slightly seared on the outside for great flavor!

The one other thing was different was adding mint in the salsa used to top the salmon. it gave it a slight hint of a new flavor.
so refreshing.
i loved it.

to accompany the salmon I blanched asparagus (meaning i put them in hot boiling water to slightly soften but not fully "cook" or the get too mushy. once blanched, I quick sauteed in a pan with a tad bit of natural unsalted butter, seasoning with Celtic sea salt ( better for you with a greater concentration of minerals the body needs :) and pepper.

while i prepared the salmon and asparagus, My roommate made the mint salsa. The ingredients included everything traditionally used in a "pico de gallo" salsa but with fresh mint which added that little something different to make it a unique experience. I'd def do this again, really a fun (and like i said before refreshing!) burst of flavor.

when things are new, or even slightly different, our senses are heightened. taste, sight, smell, touch, sounds. we pay attention to more tiny details because we're not on auto pilot. Ive become very aware of this as i experience moving, changing work place....everything changes, the little things. a routine to a certain gym, the people you greet each morning, the kitchen you cook in and weather you reach up to a cupboard for spices, or below. the view out the kitchen as you do the dishes. the sounds that come in through your window as you fall asleep or wake up in the morning. each day there are so many little things that don't we sometimes forget to really enjoy and appreciate when it becomes a routine. taking the time to introduce new things in our life's. try new things, experience new things, truly enriches the living experience. Or even just taking the time to stop and notice the small things as we do the things we do on a daily basis and not overlook them. like those flowers right outside your front door, even if its the same front door you've been walking up to for the past 20 years coming home from work, the colors, how they grow, constantly changing, full of life.


a meal so rich! in flavor and in getting to know a beautiful new person that has been brought to my life.

...so throw a little mint in something every now in then.
welcome the new.
embrace.
enrich.
refresh.





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RECIPE: Salmon with Mint Salsa

Prep and Cook Time: 15 minutes
Ingredients:

* 1/1/2 lbs salmon filets, skin and bones removed,cut into 4 pieces
* 2 tsp fresh lemon juice
* salt and pepper
* Salsa
* 1 TBS finely chopped fresh mint
* 1 TBS finely chopped fresh cilantro
* 1 TBS finely minced scallion
* 1 tsp finely minced fresh ginger
* 1 medium ripe fresh tomato, seeds and excess pulp removed, diced into ¼-inch pieces
* 3 medium cloves garlic, pressed
* 2 TBS extra virgin olive oil
* 3TBS fresh lemon juice
* salt and white pepper to taste

Directions:

1. To Quick Broil salmon: Preheat broiler on high and place an all stainless steel skillet (be sure the handle is also stainless steel) or cast iron pan under the heat for about 10 minutes to get it very hot. The pan should be 5 to 7 inches from the heat source.
2. Chop garlic and let sit for 5-10 minutes to bring out its health-promoting properties.
3. Rub salmon with 2 tsp fresh lemon juice, salt and pepper. (You can Quick Broil with the skin on; it just takes a minute or two longer. The skin will peel right off after cooking.)
4. When pan is hot, use a hot pad to pull out the pan from the heat and place salmon on it, skin side down. Return to broiler. Keep in mind that it is cooking rapidly on both sides so it will be done very quickly (usually about 7 minutes for every inch of thickness). Salmon does not need to be turned. Test with a fork for doneness. It will flake easily when it is cooked. Salmon is best when it is still pink inside.
5. Mix together salsa ingredients in a bowl, and set aside. Serve on top of Quick Broiled salmon.

Serves 4

my sister's kitchen.

a visit to my sister in san francisco. we painted. biked. cooked. in her cute little kitchen as we caught up on life. relationships, work, crazy nights, family moments, the good the bad, the ugly. i chopped, she cooked. or I cooked, she chopped. She cleaned, I stirred. omelettes. fajitas. coffee. and good conversaton. Chopped up, diced up, and threw in whatever was around. in all of this, the main ingredient. LOVE

(sometimes the rest just doesnt matter.....)