Roasted Acorn Squash

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A NEW TWIST TO ACORN SQUASH:
Are you used to having acorn squash served to you roasted in butter and brown sugar?  It’s time to give that up for a newer healthy version. I was experimenting one day and here’s what I did. Just use the spice mix that you put on the spicy roasted salmon.
RECIPE
1 Acorn squash
2-3 tablespoons of olive oil

INSTRUCTIONS:
1. Use  [ Salmon Rub recipe ]  * Make extra of the  spice mix when you make the Spicy Baked Salmon.  Or,  you can even bake on that same day.
2. Slice acorn squash into wedges (see picture below)
3. Add a few tablespoons of olive oil to the spice mix and toss the acorn squash slices in it.
4. Place squash on a roasting pan and roast for 30 minutes at 425F, turning half way in between.

FOOD TIP: Since  you have used olive oil, you can enjoy any leftovers cold in the next few days.  Or you can reheat them to have with your next hot  meal. Once something is cooked in butter, it is not at all appetizing cold. It is also fine to eat the skin of the squash – where the bluk of the nutrients are located  This is a great snack too if you just want a little something to nibble on. I will often bake something else in the oven at the same time like the salmon, baked garlic heads, lamb burgers as well as the vegetable for my meal. This saves time, energy and you will have a delicious meal.
IMG_3533 .IMG_3534   IMG_3536 .IMG_3538

HEALTHY GREEN
I know the picture of the acorn squash in the oven looks greenish. I forgot to take off the green lens from my camera. (kidding)  I am working on my photography skills. Trust me,  they are not “all”  green.  Maybe the asparagus is trying to hog the show; sending out green kryptonite rays! When you taste the roasted, spicy acorn squash, it will bring your taste buds  beyond good to supper great! You will say to yourself, “This is going to be my future favorite side dish”. On a personal note, I can eat a plateful of these “VEGGIE WEGGIES“ as a snack while watching my favorite shows on TV.  The extra bonus is that it is so healthy for you and you can even eat the outer rind….yes you can!  You will ‘taste’ a slice of heaven.
Yummy +PLUS!
I hope you will try this recipe and let me know how you like it!
For the SPICY RUB recipe, click here.

Sun Dried Tomato Dip Recipe

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3/4 cup olive oi1
1 1/2 oz. re-hydrated sun dried tomatoes (not packed in oil)
2 tablespoons roasted red peppers
2 garlic cloves
2 sprigs Italian flat leaf parsley
5 basil leaves
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1 green onion

Place all ingredients in blender or food processor and blend to a course consistency. The flavour will be better the following day as they permeate the oil.  Serve with goat cheese, crudities, crackers or on cold meats. Delicious!

Decorated Goat Cheese

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menu_flower Spring is just around the corner. Here is an idea that will wow your friends and welcome spring with a goat cheese appetizer. Have you seen those lovely decorated goat cheese rounds in your grocer’s deli case? They are so easy to make. Put a piece of plastic wrap in a small container that is a shape you wish to duplicate. Place a piece of washed herb, edible flower(s), olives, crushed coloured peppercorns, whatever you wish on top of the plastic wrap. Place a piece of goat cheese on top, pressing the sides into the corner of the container. I wrap the plastic wrap on top and at the end, press it on the counter top to flatten the base. Refrigerate overnight and you can unmould it onto your serving dish. It looks so much more appetizing when presented this way. Remember, the eye does half the eating. Beautiful!

didyouknow FOOD FACTS: Some things you may not know about goat cheese. While cheese and milk from cows is most popular in the United States, on an international scale, goat cheese is actually more commonly consumed.
If you want to get technical, cheese made with goat milk has a higher amount of medium-chain fatty acids. You don’t necessarily have to know the science behind these acids, but they account for the cheese’s signature tangy flavor, and also make goat cheese easier on the digestive system, so those with lactose sensitivities often find goat cheese easier to digest.

Salmon Saltimbocca Recipe

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INGREDIENTS

4 slices of prosciutto or pancetta
2 salmon fillets
fresh sage leaves
olive oil

DIRECTIONS:
Preheat oven to 425 degrees.
Lay 2 slices of prosciutto or pancetta on a board, overlapping lengthwise.
Place a piece of salmon on one short end.
Place 3 or 4 sage leaves on the salmon.
Roll the prosciutto around the salmon until completely wrapped.
Place all wrapped salmon pieces on a parchment lined baking sheet.
Bake at 425 degrees for 8 to 10 minutes until done.
SALMON-best

HAT2FOOD TIP: Bake 2 pieces of salmon and keep the second one to have for lunch later on in the week.
It is better than most foods that you can buy for lunch.
It is nutritious and so tasty. You will enjoy it even cold.

Salmon Saltimbocca

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IMG_3500A SPLENDID SINGLE SERVING: This is possibly my favourite way to enjoy salmon.  It is so fast and easy to prepare. And so tasty. After all, who doesn’t like bacon? The prosciutto of course is a very thin version of bacon. It has just enough salt that I don’t add any to this dish. I will usually have prosciutto in my fridge as it comes in those self sealing bags.  Often I don’t have fresh sage so I just so it without or add whatever fresh herb that I happen to have on hand to give it just a little more flavour and also the micronutrient benefits of the herb. I bake rather than fry the salmon. It is easier. Just PUT ON THE TIMER as you are getting out the cutlery and any side dishes.

RECIPE: Salmon Saltimbocca

HAT2YOUR FOOD TIP: Speaking of sides, I will put my vegetables right on the same roasting pan as the salmon. Saves dishes and clean up.  In this case, it was asparagus with olive oil and a sprinkling of cherry tomatoes.  Sun dried tomatoes are also tasty.  Some feta cheese sprinkled on the asparagus would be good if you have it. Yummy!

NOTE: For the single serving super food lovers: Love this dish – bake 2 salmon and refrigerate 1 salmon to enjoy cold for another day.