Wow, it’s been awhile since I last blogged. I did say I was taking a break and a break I did take. So much has happened in the last few months. Some good, some bad. But I will spare you the ugly details and move forward.
I recently learned I am very intolerant to corn and rice which means all corn by-products, which is by far harder to avoid than gluten. Basically if it’s processed, it’s bound to have some kind of corn involved in the making. Did you know there is a corn by-product in iodized salt? Yep, neither did I. I have switched to sea salt or kosher salt in almost all of my food. Sometimes it can’t be avoided but it’s just one small step. My fridge and table are packed with fresh produce and it’s making its way to our table more than ever.
In the time of my blogging absence I also stopped teaching cooking classes but I am now doing some cooking for my neighbor. It’s a challenge to find recipes for both families meeting all the intolerance, allergies, and eating plans of both families. We are all going low on carbohydrates and high on vegetables and good for you proteins. I’ve been cutting out heavy sauces and dressings although I have been making my own dressings for quite some time for our family. Now I am making more and finding more tasty recipes for our salads. And salad means more than lettuce and vegetables these days. It’s amazing the foods that are out there and I was passing them up for ease in meal making. We’ve been eating more squash lately, although one of my sons is allergic to all squash varieties. He eats something else, but being as he is an adult, he can and is able to fix his own food.
With all those things said, I was looking for an easy meal with next to no carbs but tasty and easy. Tonight we are having a Paleo-diet inspired meal I found at Paleopot.com. The recipes at this site are all for slow cookers which makes life easy. This is my variation of his Stupid Easy Spaghetti Squash and Meatballs.
1 two-three pound spaghetti squash
28 ounce can of tomato puree
2 Tbsp. tomato paste
3/4 cup water
palmfulls of dried basil and oregano
a few dashes of crushed red pepper
3 crushed cloves of garlic
1 pound Italian sausage, any variety
Put the sauce, paste, water, seasonings and garlic in the slow cooker. Stir well. Wash the squash well. Cut the squash in half around the fat middle, scoop out seeds. Add to the crock pot cut sides down, you will need a 6 qt. pot for this recipe. Then cut the sausage links into chunks or roll bulk sausage into meatballs. Add to the pot around the squash, pushing them under the sauce. Cook on low for 5 hours or so, high for about 3 hours. Remove squash, cut in half and using a fork, pull out the strands of “spaghetti”. Serve with sausage and sauce.
I’m sorry I don’t have a photo today. My blogging skills are a bit rusty and so I actually don’t remember how to do everything.I’m sure those skills will come back to me as I keep blogging.