Maple Orange Roasted Brussels Sprouts with Pecans and Cranberries

I love to try new recipes with Brussels Sprouts. I recently tried this one with some alterations, of course, and it was not bad.



48 oz Brussels sprouts, trimmed and quartered
3-4 tbsp coconut oil
3-4 tbsp maple syrup
1-2 tbsp lemon juice
3/4 cup pecans
3/4 cup dried cranberries
orange rind from one orange
salt and fresh ground pepper
Juice of one orange

Preheat oven to 425 degrees.  Toss Brussels sprouts with coconut oil, maple syrup, salt, and pepper. Drizzle orange juice. Roast from 10-15 minutes. Toss midstream.


Continue to roast for another 15 minutes. I like crispy and browned Brussels sprouts, so I left them on an additional 10-15 minutes. Add in pecans and cranberries and continue to roast for another 5-10 minutes.

Drizzle some orange or  lemon juice.

Serve warm.

Tomato Basil Spaghetti Squash Casserole

Continuing my experimentation with Spaghetti Squash, I recently realized that the delicata Squash I picked up recently was actually a Spaghetti squash that was mislabeled. Bummer.

So I decided to continue the experimentation with more Casserole dishes. I followed this recipe from Alaska from scratch, and it was delicious!

Tomato Basil Spaghetti Squash Bake

I was too busy to take a picture, but here’s the photo courtesy: Alaska from scratch.


1/2 Spaghetti squash roasted at 375 degrees for 45 minutes
1 medium tomato, sliced
1 tbsp olive oil
some mozzarella or pepper jack cheese
a few basil leaves
salt and pepper to taste

Scoop out the spaghetti squash into a baking dish. Layer with sliced  tomato and basil. Drizzle olive oil. Season with salt and pepper. And top with Mozzarella or pepper jack cheese.

Bake for 25-30 minutes.

Serve warm.

Variation on a theme of Stuffed Bell Peppers


And this … there is something about stuffed veges that always fascinates  me :-)

Originally posted on Fly 'n Cook:

After the last attempt at making stuffed bell peppers, my friends and I were looking for alternatives to using potato filling. The clear choice was rice and as it happens we came across a neat recipe in a Tapas recipe book. Here is my improvised version of it.


6 small to medium red, green, orange or yellow bell peppers
2/3 cup Spanish rice
2 garlic cloves minced
1 medium onion chopped
1/2 cup parsley
1 tbsp tomato paste
3-4 tbsp olive oil
1/3 cup pine nuts
salt and pepper to taste
Cajun spices (optional)

Preparing the filling:

Heat oil in a heavy bottom pan. Saute onions and garlic until lightly brown. Stir in rice, half the parsley and salt and pepper.  Mix the tomato paste in 3 cups water and add to the rice. Bring to a boil, reduce heat. Cook on low heat for 20 minutes or until…

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Mango and Cranberry Cake


Cranberries have invaded the grocery stores. Looking forward to trying this soon!

Originally posted on Fly 'n Cook:

It’s fall and cranberries are available in abundance in grocery stories. I picked up a box of them this week and the first thought in my mind was to make cake with mango!

So…. here goes…


1 cup whole wheat pastry flour
1/2 cup almond meal
3/4 cup brown sugar
1/2 mango diced
1 cup fresh cranberries
1/2 cup coconut flakes
1 1/4 tsp baking powder
1/4 tsp salt
1 tsp vanilla essence
2 eggs
1/2 stick unsalted butter
1/3 cup milk

IMG_2858Pre-heat oven to 400 degrees F.

In a large bowl, mix flour, almond meal, salt and baking powder. In a separate bowl whisk sugar and eggs until thick. Add essence. Fold in melted butter and milk and whisk together. Add to dry ingredients and mix well.


Set aside a handful of cranberries and add the rest to the batter along with the diced mango. Optionally can add…

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Spaghetti Squash Burrito Bowl

I had half a Spaghetti Squash left after my last recipe, and this was perfect to try. In fact, these six recipes look perfect for use with Spaghetti Squash, if you are vegetarian.



1/2 roasted Spaghetti Squash
1 cup frozen Latino blend or a combination of corn, black beans, onions and peppers
1 tsp olive oil
1-2 tbsp Chipotle Sauce
1-2 tbsp Sour Cream
Mozzarella or Parmesan cheese (as desired)
Some pickled jalapeno (optional)
diced avocado (optional)

Heat 1 tsp of oil in a pan. Add 1 cup frozen latino blend or a mix of similar vegetables. Fry lightly for 3-4 minutes. Season as necessary with salt and other seasoning and top with cheese as necessary.

Set the oven to broil.


Scoop out 3/4th of the spaghetti squash or layer the spaghetti squash in an oven safe bowl. Add the sauteed and seasoned Latino blend. Top with cheese.

Broil on high for 3-5 minutes.


Serve with some Chipotle sauce, avocado, and pickled Jalapeno.


Spaghetti Squash Casserole

Since I had dinner at True Food, I have been wanting to make this Spaghetti Squash Casserole dish. I finally made it this past weekend. I used less cheese than was used by the restaurant. Feel free to use your choice of meat.



1 small spaghetti squash
1-2 cups fresh home made sauce
some mozzarella cheese, sliced or grated
red pepper flakes (optional)

For the sauce:

2-3 medium tomatoes
1/2 onion, chopped
2-3 garlic cloves, minced
1 tbsp oil
1 tbsp chopped basil leaves
salt and cayenne pepper to season

Bring a pot of water to boil. Add whole tomatoes and cook for 4-5 minutes until skin starts to peel. Remove from heat and wash with cold water and peel the tomatoes.

Meanwhile heat oil in a pan, add chopped onions and garlic and fry for 4-5 minutes until translucent. Chop and add the cooked tomatoes and let simmer on low. Season with salt and cayenne pepper and continue cooking till moisture evaporate.

Preheat over to 375 degrees.

Slice the spaghetti squash in half, remove seeds and pulp. Place cut side down on a baking sheet and bake for 40-45 minutes. Remove the squash and let cool till it can be handled safely.

Transfer sauce to a baking dish. Removed baked squash carefully and using a fork remove the squash strands and layer over the sauce.  Top with cheese, sprinkle some crushed red pepper flakes (optional).

Broil on high for 3-5 minutes until the cheese is bubbly.

Enjoy warm with some fresh bread.

Vibrant Beets Soup

There is something fascinating about beets.

They are vibrant. Sweet. And delicious.

I have been want to make beets soup for a while.

I finally did.

This recipe is loosely based on this recipe from Love Served Daily. I wanted beets to be the primary ingredient. And it was delicious!



4 medium red beets, washed, peeled and diced
2 medium carrots, washed, peeled and diced
2-3 medium tomatoes, washed and diced
1/2 tsp cardamon powder
2 cups water
2-3 tbsp sour cream
salt and fresh ground pepper
1 tbsp olive oil

Heat oil in a heavy bottomed pan or dutch oven. Add diced beets, and carrots and fry for 1-2 minutes.  Add diced tomatoes, salt, cardamon powder and continue frying.

Add fresh ground pepper, water (or broth) and bring to a boil. Reduce flame and let simmer for 15-20 minutes.

Using a hand-held blender, process to a smooth paste or transfer to a food processor and pulse till smooth. Add sour cream and mix well.  Continue to cook for 5-6 minutes.

Season as necessary and serve warm with croutons or bread.


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