week three

PLAYING SQUASH

turkeytenderloinandsquash

All year long I wait in anticipation for October to get here.  For my family, it means our annual Fall Family Day, the start of the Renaissance Festival, and all things autumn eating!!  For October, and considering my obsessive compulsivité, I cook orange-colored things or autumn-inspired foods.  So this night I had a turkey tenderloin that I cooked up with clove, sea salt and pepper, served in its own juices, and I paired it with the butternut squash and dried cranberries I had in the fridge.  The squash was AH-MAHZ.  Like, the stuff dreams are made of.  So that's the recipe you have here.  Happy Autumn, Everyone!  Be blessed in abundance!

BUTTERNUT SQUASH WITH DRIED CRANBERRIES

1 butternut squash, halved and seeded

extra virgin olive oil (evoo)

1 tbs sea salt

1 tbs pepper

1 tbs pumpkin pie spice

1 tsp ground cloves

1/2 tsp cayenne

1/2 cup dried cranberries

1/4 cup parsley, chopped finely

Sprinkle the two halves of the squash with evoo, place flesh-side-down on a prepared baking sheet, and roast at 350 degrees for 30 minutes.  Let cool for five minutes.  Scoop out the flesh from the inside of the squash into a pan sprinkled lightly with evoo.  Add seasonings and smash with a potato masher while it cooks on medium heat for about one minute and to desired consistency.  Remove from heat and gently fold cranberries in.  Sprinkle with parsley before serving.  This is SHEtox Week Three -friendly and low-carb!

Mellow Yellow

LASDI  ©

LASDI©

So there I was, staring at another piece of fish and wondering how in the WORLD I was going to put it on a plate with  a little variety.  I considered my obsessive compulsivité with colors and months and wondered if I could fit in that it was August and that means yellow.  I looked in the fridge for whatever veggies I might have to help out, and lo-and-behold!  I found yellow squash, yellow bell peppers, and lemons!  I made lemon-thyme cod, sauteed peppers and onions, and yellow squash moots-a-rell au gratin.  This was going to be fun AND delicious to cook AND eat!  This is totally Week Three-friendly for the Detox & Cleanse, low-carb for all you low-carbers, and delicious for all you EVERYONES!!  

YELLOW SQUASH MOOTS-A-RELL AU GRATIN

4 yellow squash, sliced about 1/2 inch thick

1 can rotel

1- 8 oz pkg mozzarella cheese

1 tbs sea salt

1 tbs white pepper

1 tsp garlic powder

Place one even layer of squash in a prepared 9x13 baking pan, sprinkle with half the can of rotel, mozzarella cheese, sea salt, pepper, and garlic powder.  Place the rest of the squash in a layer over the first layer, then repeat with the other half of the rotel, seasonings, and cheese.  Bake at 350 degrees for about 20-25 minutes, or until golden brown and bubbly on top.

 

My Crabby Friend

Photo Cred:  HERE

Photo Cred: HERE

My friend, Hugh Durlam, is a FANTASTIC cook.  And when he decided to do my Inside-Out Detox & Cleanse (aka, and lovingly referred to as the "SHEtox") I knew he would make a mockery of the fear of what to cook.  And I was right!

When he made these beautiful crab cakes for a Week Two-friendly meal, I knew I needed the recipe.  He agreed that I could share it with you all.  You're welcome.

DURLAM'S LOW-CARB CRAB CAKES

1 head of cauliflower
1lb lump crab meat, cleaned and picked for shells
2 eggs, beaten
2 green onions (scallions), chopped
2 oz crumbled feta (Week Two) or fresh shredded Parmesan (Week Three). And buy the good stuff (treat yo self!)
onion powder
garlic powder
sea salt and pepper

Preheat oven to 350.  Pulse cauliflower in processor. layout flat on parchment on large cookie sheet. Place in oven for 10 min. Place towel or cheese cloth into bowl. Dump cauliflower on to towel. Grab the loose ends of the towel like a hand and start to twist the cauliflower into a ball, twisting and squeezing as hard as you can. you'll be surprised how much water comes out. 
Now drink that water!
Did you drink it?
That's gross! :)

Mix all ingredients in large bowl. Heat up your skillet with extra virgin olive oil.  Make tight patties in your hand and place in hot pan. (Should sizzle) Cook about 5 min on each side. Flip carefully as they don't tend to stick as well as the fattening ones do.

Makes 10 patties!

NOTES: I made them and used parsley in the mix, as well as some fresh herbs I had in the fridge.  WONDERFUL!!  Made me feel crabby, too!
 

BURGER, SHE WROTE

LASDI ©

LASDI©

It is no secret I am a Low-Carb Girl.  But I am only human.  And I have needs, too!!  And sometimes, I just NEEDS a bun for my turkey burger!!  I saw a ton of videos going around for grilled cheese made with cauliflower "bread".  I thought perhaps I could do something similar for a burger.  And let me just tell YOU!!  It.  Was.  EPIC.  Granted, it was not as bun-y as regular bread, but it did the trick!  It satiated a craving, and it tasted great!  I put some smashed avocado on it, then the turkey burger, some home-made spiced mayo, and roasted jalapenos.  My mouth is watering just THINKING about it!!  Oh yea......for all you SHEtoxers, this is Week Three-friendly!!

CAULIFLOWER BURGER BUN

2 cups raw cauliflower

2 tbs almond flour

2 tbs coconut flour

1 tsp garlic powder

1 tsp pepper

1 tsp sea salt

1 tbs toasted sesame seeds (I used black for color)

2 eggs

Pulse cauliflower in food processor until fine, and mix all the ingredients together.  Place a cookie cutter or other "shaper"  on parchment paper placed on a baking sheet and put your cauliflower mix into it to desired thickness.  Bake at 400 degrees for about ten minutes, flip it and cook for another ten minutes.  Transfer it onto a hot, dry pan (I used my cast-iron skillet, of course!) or grill, and cook for a few minutes on each side to make it firmer and more pliable.  I made mine an open-faced turkey burger, but feel free to use a top AND a bottom!!  Scandalous!!