Cindy's Recipes and Writings

Cheesy Spaghetti Squash Bake (vegan)

Posted on September 18, 2012 by Cindy Kerschner

I love spaghetti squash. There I said it. I’m a squash lover. Acorn, zucchini, pattypan, delicata, butternut, carnival, and even sweet dumpling!
To be fair I like most vegetables. (Sorry eggplant, nothing personal.) I also try to make at least one vegetarian meal a week.

So when Tracy announced this Friday’s Foodie Friends Friday Vegetarian Challenge Event , I immediately said, “I’m in!”
To make it more special, Daiya offered us a chance to sample their products to cook an awesome dish!

So without further ado, I give you my entry:

Spaghetti Squash Bake

4 cups Spaghetti squash
1 cup bell pepper, chopped
1 can (15 oz) tomato, canned diced with juice
4 ounces Daiya cheddar cheese shreds
4 ounces Daiya Havarti wedge
2 Tbs balsamic vinegar
1 Tbsp Italian seasoning

1. Cut squash in half, remove seeds. Place halves in large Dutch oven and cover with water. Boil until you can easily pierce skin with a fork and squash can shred into strands.

2. While squash is cooking, combine tomatoes, peppers, vinegar and seasonings. Simmer about 5 minutes to blend flavors.

3. Remove squash and place skin side down on a plate. Run a fork vertically along the flesh to produce strands. Set aside.

4. Place 1/2 the squash in the bottom of a baking dish. Layer 1/2 the tomato mixture next. Sprinkle 1/2 of each cheese on top.

5. Repeat layers. Bake at 350 for about 20 minutes until cheese melts.

6. Enjoy with a salad or crusty bread!

Servings: 4

Oven Temperature: 350°F

Nutrition Facts Nutrition (per serving): 191 calories, 113 calories from fat, 11.4g total fat, 0mg cholesterol, 502.3mg sodium, 425.4mg potassium, 19.3g carbohydrates, 7.8g fiber, 8.5g sugar, 2.1g protein, 1006.7IU vitamin a, 44mg vitamin c.

Check back on Friday for Foodie Friends Friday Linky Party Vegetarian Challenge and link up your creations, get new recipes and ideas! Six lucky entries will win a coupon redeemable for free Daiya Cheese!

This recipe was adapted for the Foodie Friends Friday Vegan and Vegetarian Challenge sponsored by Daiya Cheese. Contestants received coupons redeemable for free Daiya Cheese Products.

Posted in casserole, cheese, cook-off, dinner, food club, Foodie Friends Friday, fresh ingredients, healthy, lunch, squash, vegetarian, What's For Dinner? | Tagged casserole, cheese, cheese substitute, Daiya, spaghetti squash, squash, vegan | 6 Comments

BLT Quesadilla with Avocado Mayo for #SundaySupper

Posted on September 16, 2012 by Cindy Kerschner

Welcome to this week’s #SundaySupper celebrating Día de Independencia, or Mexican Independence Day!

Our host Heather from http://www.girlichef.com has put together a fantastic fiesta featuring recipes from our #SundaySupper group!
Join us around the family table this week for our #SundaySupper Mexican Fiesta – this is a party that you won’t want to miss.

Let’s start the fiesta off with my BLT Quesadilla with Avocado Mayo!

BLT with Avocados! So good together!

INGREDIENTS

1/2 lb bacon, cooked (about 8 slices)You can use turkey bacon or tofu if you like!
4 tortillas, whole wheat
1/2 cup tomatoes, diced
1 cup lettuce, shredded
2 ounces cheddar cheese or reduced-fat cheddar cheese, shredded

Avocado Mayo

1/2 each avocados, seeded, peeled and mashed

(I just mash it with a fork, I like it a little chunky)

1/4 cup mayonnaise, reduced calorie
1/8 teaspoon garlic powder
salt and pepper to taste

1. Spread Avocado mayo on your tortilla. I like a lot!

2. Heat Tortilla in the skillet just until warm. Add cheese, bacon, tomato and lettuce.

3. When cheese starts to melt, fold tortilla in half. Brown on both sides.

4. Serve with non-fat sour cream (you have to save calories somewhere!) and your favorite salsa!

Servings: 4

Cooking Times
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Total Time: 15 minutes

Nutrition Facts
Nutrition (per serving): 227 calories, 148 calories from fat, 16.7g total fat, 30mg cholesterol, 669.1mg sodium, 329.2mg potassium, 9.8g carbohydrates, 2.4g fiber, 1.9g sugar, 9.2g protein, 1399.8IU vitamin a, 6.3mg vitamin c.

Keep the party going by checking out these great Mexican and Mexican-inspired recipes contributed by our talented #SundaySupper group!

Sopas (Soups), Ensaladas (Salads), and Entremeses (Starters)

Chicken Tortilla Soup – The Girl in the Little Red Kitchen
Mexican Paint Soup – Crispy Bits & Burnt Ends
Jalapeño Popper Dip – Chocolate Moosey
Vegan Tortilla Soup – Galactosemia in PDX
Texas Caviar – Ruffles and Truffles
Cheese-Stuffed Jalapeños w/ a Tequila Sunrise – Mama’s Blissful Bites
Mexican 7 Layer Dip & Chips – The Daily Dish Recipes
Stoplight Salsa Reisipe – Family Foodie
Tortilla Soup with Roasted Vegetables – Diabetic Foodie
Mini Taco Salads – Big Bear’s Wife

La Comida (the food)

Fiesta en tu Boca Enchiladas (Chicken & White Bean Enchiladas w/ Salsa Verde) – The Hand That Rocks the Ladle
Gluten-Free Chicken Spinach Artichoke Enchiladas for #SundaySupper – Cooking Underwriter
Mexican Fiesta for #SundaySupper: Chipotle Chicken & 3 Bean Quesadillas w/ Wasabi Guacamole and Mango Salsa – Chattering Kitchen
Carnitas – My Catholic Kitchen
Tamale Pie – Noshing with the Nolands
Eggs Motuleños – The Meltaways
Grilled Fish Tacos with Black Bean and Corn Salsa – Small Wallet Big Appetite
Carne Asada – Magnolia Days
Carnitas Avocado Pizza with Chipotle Avocado Mayonnaise Drizzle – Damn Delicious
Frijoles Charros (Cowboy Beans) – La Cocina de Leslie
Puerco Pibil – girlichef
BLT Quesadillas with Avocado Mayo – Cindy’s Recipes and Writings
Chile Rellenos with Roasted Tomato Sauce – Bobbi’s Kozy Kitchen
Tamales with Green Chili Sauce – Dinners, Dishes, and Desserts
Beef and Vegetable Enchiladas – Hezzi D’s Books and Cooks
Chicken Con Queso – Momma’s Meals
Baked Flautas – Home Cooking Memories
Chunky Aztec Chocolate Granola – What Smells So Good?
Street Tacos Al Pastor – Sustainable Dad
Shrimp Tacos – Pippi’s in the Kitchen Again
Chile Relleno with Ranchero Sauce – The Little Ferraro Kitchen
Zippy Chipotle Shrimp & Mango Tostadas – Sue’s Nutrition Buzz
Pork Tacos – Tora’s Real Food
Stuffed Sopapillas – Juanita’s Cocina
Chicken Fajitas – Cravings of a Lunatic
Blue Crab Tacos – Pescetarian Journal
Huevos Rancheros – Comfy Cuisine

Postres (desserts)

Chocolate Cinnamon Flan – Vintage Kitchen Notes
Caramel Apple Enchiladas for a Mexican Fiesta #SundaySupper – In the Kitchen with KP
Chilli Chocolate Truffles – Happy Baking Days
Horchata Ice Cream & Churro Brownies – Kwistin’s Favorites
Strawberry Empanadas – In the Kitchen with Audrey and Maureen
Plantain Fritters – From Fast Food to Fresh Food
Fried Cinnamon Sugar Tortillas – The Watering Mouth

Bebidas (beverages)

Beer Margaritas – That Skinny Chick can bake
Hatch Chile Margarita – Shockingly Delicious
Skinny & Spicy Watermelon Margaritas – I Run for Wine
Refreshing Kiwi Lime Margarita – Mama Mommy Mom
Wine Pairings for a Mexican Fiesta #SundaySupper – ENOFYLZ

Please be sure you join us on Twitter throughout the day during #SundaySupper. We’ll be meeting up at 7:00 pm (Eastern) for our weekly #SundaySupper live chat where we’ll talk about our favorite recipes for a Mexican Fiesta! All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’d also love to feature your Mexican Fiesta recipes on our #SundaySupper Pinterest board and share them with all of our followers!

Posted in #SundaySupper, avocado, bacon, dinner, fasy and easy, fresh ingredients, lunch, Mexican-inspired, sandwich, snacks, What's For Dinner? | 45 Comments

Fried Okra

Posted on September 14, 2012 by Cindy Kerschner

I love okra, but there is something special about it with a crunchy coating and a side of Marinara for dipping! I know, I know, it might not be the healthiest treat, but its sooooo gooood! Forgive me and I promise I’ll work on a healthier version! 🙂

2 cups okra, cut into 1/2-inch pieces
1 egg, beaten
2 Tablespoons, milk
1/2 cup cornmeal
2 Tablespoons, flour
1/4 teaspoon, salt
oil for frying

1. Mix together cornmeal, flour and salt, set aside. In another bowl, make egg wash by combining egg and milk.

2. Heat oil to 350 degrees but no hotter than 375 degrees. Test with a candy thermometer or drop in a bread cube and it should lightly fry if oil is ready. If bread immediately burns, remove oil from heat and let it cool down a bit.

3. Coat okra in egg wash then cornmeal and gently drop into heated oil.

4. Fry until golden brown and okra is tender, about 5 minutes.

5. Remove okra and drain on paper towel.

6. Serve alone or with some Marinara Sauce!
Enjoy