Thursday, November 4, 2010

Southwestern Spaghette Squash - I wanna try this

Southwestern Spaghetti Squash (serves 4)

1 spaghetti squash (3 pounds)
1 (14 ounce) can Mexican-style tomatoes, undrained
1 (14 ounce) can black beans, drained and rinsed
3/4 cup monterey jack cheese, divided
1/4 cup finely chopped cilantro
1 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
Preheat oven to 350°F.
Cut squash in half lengthwise.
Remove and discard seeds.
Place squash, cut side down, in greased baking pan.
Bake 45 minutes to 1 hour or until just tender.
Using fork, remove spaghetti-like strands from hot squash and place strands in large bowl.
Add tomatoes with juice, beans, 1/2 cup cheese, cilantro, cumin, garlic salt and pepper; toss well. (I mixed all this together while the squash was baking to save time)
Spray 1 1/2 quart casserole with nonstick cooking spray.
Spoon mixture into casserole.
Sprinkle with remaining 1/4 cup cheese.
Bake uncovered, 30 to 35 minutes or until heated through.
Serve immediately.
I served it with corn chips, avocado, and sour cream on top. Perfect fall meal.

Saturday, September 25, 2010

Thursday, September 23, 2010

Found in an old email

Someone had written this to me in an email a few years ago. I just ran across it and it's just neat and insightful. I don't want to lose track of it. Not sure it will make much sense to others but here it is.

"My job change is a weird turn going from an over abundance of rules to hardly any at all.

The other half of our conversation also fits in with that theme. While one can think that changing jobs will find the happiness and the internal peace one wants, there is also the extreme of resigning oneself to not changing "because the next thing will probably be the same". So, even in this arena one has to search for the proper balance. While I'm quite aware that happiness comes from within rather than without, there are some things that are not acceptable and must be changed every so often while other things do not have to change because it was the improper thinking of depression that caused it to be unbearable. I wish I could help you there but that middle ground is something only you can find just as I had to find my peace in life. For me some of it was a job change to go with my new happier self. I had to leave the environment that I was in for when I started I was depressed and now I was better and I wanted to break away from that job as I had too many triggers present. I was dealing with them well but my coworkers had seen the old me and I wanted a new place where only the well adjusted me would ever be known. So, you may find Maritz will work for you or you may find that you'll want to leave as the desk, a person, an assignment or whatever will trigger old memories. You won't get depressed because of the triggers as you'll be better but you might not like to be around them anymore. I didn't want any of these reminders so I left that particular job.

Don't you like that, we talk about the "grass is greener" syndrome then I toss the opposite at you and say that the grass can be greener.

Balance is the key. Pick your pasture Melissa and find the field with the right shade of green for you."

Tuesday, April 20, 2010

White Tofu Chili

Random picture of a couple new kitchen-y things that helped inspire me to post a pic and the chili recipe. :)

Half a package of extra-firm tofu, cubed
1 medium onion, chopped
1.5 tsp garlic powder
1 Tbsp oil
3 cans (15.5 ounces each) great northern beans and/or white kidney beans, rinsed and drained
1 can (14.5 ounces) vegetable or chicken broth1 can (4 ounces) chopped green chilies (I may use 2 next time - recipe said 1 or 2)
1 tsp salt
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp red pepper flakes (recipe called for cayenne pepper)
1 cup sour cream
1/2 cup half-n-half or whipping cream

In a large saucepan, saute onion and garlic powder in oil for about 5 minutes. Add tofu, beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from the heat; stir in sour cream and half-n-half/cream. Garnish with fresh cilantro, if desired (Oh yes, I desire! LOVE cilantro.) This is especially good served with tortilla chips. Makes about 5 generous servings.

I found that I enjoyed this even more a few days later after the flavors had been absorbed into the tofu more.

Wednesday, March 24, 2010

Been a While

It's been a while so I just wanted to say hi. Hmm, I guess I did pick up the cooking action a bit over the winter, but not much. Although something I will have to blog about: the white chicken (er, tofu) chili I made a few weeks ago. Yes, I attempted to substitute tofu for chicken. Actually it was good! It was better a few days later after the flavors melded (is that a word?). Still the tofu seemed to have too soft a texture, IMHO. And I used extra-firm. Next time I'll use less tofu and more beans. Anyway stay tuned for the White Tofu Chili post.

I might have made a couple new cyber-friends. They've inspired me to start up the blogging again. They are both single women in their 30s. It's always nice to know there are others in your same situation out there! No matter what your situation.

More soon...