Warm Kalette Salad

November6

Presenting! The Fabulous Kalettes!

A delicious different side-dish: a Warm Kalette Salad! This is what happens when kale and Brussels sprouts hook up: a non-genetically modified veggie.

 

No, it’s not a girl group from the ’60s. This is what happens when kale and Brussels sprouts hook up: a non-genetically modified vegetable that’s full of fiber, vitamin C, K and B6.

And, oh, are they delicious, with a slightly sweet and surprising nutty flavor.

Kalettes are also gorgeous. They have crunchy, deep purple stems with soft bright green leaves. I discovered them in a farmers’ market this summer, but since then I’ve seen them at Trader Joe’s and Whole Foods. Melissa’s Produce also carries them, but they call them Kale Sprouts (cute!).

Presenting the fabulous Kalettes! This is what happens when kale and Brussels sprouts hook up: a non-genetically modified veggie full of vitamins and fiber.

Kalettes are great raw in a salad (chop them up a little first), but I also like them grilled, steamed, sautéed or roasted. If you do cook them, watch them carefully so you don’t burn their tiny, delicate leaves.

Besides trimming the ends, and rinsing them in cool water (of course), Kalettes don’t take much prep. This Warm Kalette Salad is fast and simple to make and, with the fresh feta cheese and pomegranate, makes a gorgeous side dish!

They may not be a girl group… but Kalettes ROCK! (Sorry…)

 

A delicious different side-dish: a Warm Kalette Salad! This is what happens when kale and Brussels sprouts hook up: a non-genetically modified veggie.


Baked Quinoa and Carrot Fritters

November24

Making Monday’s evening meal meatless is a great way to feel a little less guilty for any weekend over-indulgence.

Baked Quinoa and Carrot fritters- Mama's High Strung

Using what you’ve already got in the fridge makes it a double bonus… it helps you get rid of those leftovers!

I came up with this recipe for Baked Quinoa and Carrot Fritters using leftover quinoa and sautéed carrots. I’ve also made something similar with leftover brown rice. It makes a great vegetarian dinner or a side dish.

And even thought I’ve called these “fritters,” technically they’re not because they’re baked not fried.

Click here to see the rest of my post and get the recipe!

 

Spaghetti Squash with Roasted Red Pepper Alfredo

November19

Spaghetti Squash with Roasted Red Pepper Alfredo-Mama's High Strung

This started off as a healthy recipe: spaghetti squash, roasted red pepper and a little garlic.

But then, without warning, it took a luscious turn for the delicious.

Suddenly, it became a rich and decadently creamy dish loaded with flavor: Spaghetti Squash with Alfredo Sauce. I threw in some roasted red peppers for even more WOW.

Okay, so the sauce has a little bit of fat in it. So what?! You’re saving carbs by serving it with the spaghetti squash instead of pasta. And it’s gluten free!

Yep… I’ve always been able to justify all kinds of bad behavior.

 

How To Cook Spaghetti Squash in a Microwave in 5 Easy Steps

November13

Spaghetti squash can be a bright, beautiful drop of sunshine in your autumn kitchen.How to Cook Spaghetti Squash in a Microwave- Mama's High Strung

After it’s cooked, those long yellow strands of flesh are a brilliant substitute for pasta. It’s also one of the best vitamin-packed vegetables you can eat. With a little seasoning, it’s a perfect side dish for whatever you’re serving.

Like most winter squash, these babies can be hard to open… but preparing them is so very easy. If you’ve got a microwave-safe dish with a lid, you’re all set. Some recipes call for covering the squash with plastic wrap… but that bothers me. Here’s my method and all you need is a pie plate and a microwave.

Ready? Here’s how to cook spaghetti squash in a microwave in 5 easy steps:

1. Wash and dry the 3 to 4 pound squash thoroughly.

2. Place the squash on your cutting board. Insert a large, heavy-duty chef’s knife lengthwise in the middle of the squash. Carefully slice the squash towards the end. Remove the knife, turn the squash. Insert the knife again and slice toward the uncut end until it opens.

3. With a metal spoon, scrape out the seeds and pulp until you reach the hard flesh. (Be sure to save the seeds and roast them!)

4. Pour ¼ cup of water into the bottom of a microwave-safe pie plate. Place one half of the squash face down in the water. Cook for 10 to 15 minutes on high in the microwave. You’ll know it’s ready when the squash is soft and you can easily squeeze or press it. (Note: If your microwave doesn’t rotate, turn the dish ¼-way around after 8 minutes of cooking. Continue cooking for 5 to 7 minutes until cooked). Remove the cooked squash half from the pie plate. Place remaining squash half on the pie plate with ¼ cup water if necessary. Repeat.

5. When both squash halves cool, remove the yellow “spaghetti” flesh with a fork.

Pretty easy, don’t you think? So don’t avoid these beauties! Bring a little sunshine into your kitchen this week… spaghetti squash is in season now!

Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com