Sunday, August 30, 2015

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter (Low-Carb, Gluten-Free)

If you like the famous Spaghetti with Mizithra Cheese and Browned Butter at The Old Spaghetti Factory, this version with spaghetti squash is low-carb and gluten-free!

Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter found on KalynsKitchen.com.

If you're living in the U.S. and you're familiar with Mizithra Cheese, there's a good chance you learned about it at The Old Spaghetti Factory, where Spaghetti with Mizithra Cheese and Browned Butter has been the most popular dish since 1969.  I've been a long-time fan of this famous dish, but for quite a few years now it's been a rare treat for me, even after The Old Spaghetti Factory started offering whole wheat spaghetti.

But recently my sister Janet visited Utah and when she had dinner with friends at The Old Spaghetti Factory she brought me home a tub of their famous Mizithra Cheese.  I decided to try to create a recipe using it that was a bit more diet-friendly so Jake and I first tried using Mizithra and browned butter on zucchini noodles, an experiment that was most definitely not a keeper. So I thought about it some more and had the idea of using Mizithra and browned butter on spaghetti squash.

Oh my happy tastebuds! This Roasted Spaghetti Squash with Mizithra Cheese and Browned Butter was amazing. Everything about this combination worked perfectly, and when we tested the recipe Jake and I had to use ultimate self control not to eat it all at once! Of course this recipe has Mizithra cheese and browned butter, so it's probably still somewhat of a diet splurge for most people. But this low-carb and gluten-free version of The Old Spaghetti Factory's Spaghetti with Mizithra and Browned Butter is certainly a treat you can enjoy a little more often.

Friday, August 28, 2015

Whole Wheat Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers (Meatless, Dairy-Free, Vegan)

I've become a fan of no-cook pasta sauce and I loved this one with Tomatoes, Arugula, Olives, and Capers.

Whole What Spagetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers found on KalynsKitchen.com
(For Friday Flashbacks I feature past recipes that have been my personal favorites, and today I'm spotlighting this recipe for Whole Wheat Spaghetti with No-Cook Sauce of Tomatoes, Arugula, Olives, and Capers not only to encourage the arugula and capers fans to try this sauce, but also as a reminder for everyone about all the amazing no-cook pasta sauces you can make with juicy garden tomatoes! See after the recipe for links to more sauces of this type, and enjoy!)

When I found this recipe for spaghetti topped with no-cook pasta sauce of tomatoes, arugula, Kalamata olives, and capers in the August 2006 issue of Bon Appetit Magazine, I immediately planned to try it. I had tomatoes, and twice I bought arugula to make the sauce, and twice I ate the arugula before any sauce got made.

Then when it was approaching the end of the fresh tomato season I bought arugula again and finally made the recipe. I'm a huge fan of this type of no-cook sauce, and this sauce with chopped arugula and a touch of spiciness might be my favorite one yet. If you like arugula, get your hands on a few fresh tomatoes before it's too late, and I promise you'll love this great summer-into-fall dish.

And one more note about this meal before I get to the recipe. Even though I love 100% whole wheat Italian spaghetti and consider it to be a healthy food, I know some people might want less carbs in a dish like this. Simply using much less spaghetti and more of the arugula, tomatoes, and olives can easily make this a more carb-conscious choice. But this delicious no-cook sauce would also be lovely over briefly sauteed Zucchini Noodles if you'd like to cut the carbs down even more.

Wednesday, August 26, 2015

Quick and Easy Peanut Butter Oatmeal (Vegan, Gluten-Free, Dairy-Free, South Beach Diet)

This Quick and Easy Peanut Butter Oatmeal is the first thing I think of when I need some breakfast in a hurry!

Quick and Easy Peanut Butter Oatmeal found on KalynsKitchen.com.

Most people who cook at home regularly have favorite recipes they make over and over, and this Quick and Easy Peanut Butter Oatmeal that I learned to make from fellow food blogger Alanna Kellogg back in October 2006 is without a doubt my favorite thing to make when I need a really quick breakfast.  This simple four ingredient breakfast treat combines microwaved extra-thick oatmeal with a generous scoop of peanut butter, for a  simple easy breakfast that tastes delicious and will keep  you going until lunch. 

At my house I keep the oatmeal measured out into containers with a little salt added, so in the morning all I need to do is add water, microwave the oatmeal, and add peanut butter. But there is a little technique to the recipe or the oatmeal will bubble over in the microwave. And if you have a 4-cup glass measuring cup, that's the perfect tall container for making two servings. (Of course if you don't have a microwave or don't want to use it, you can make regular oatmeal on the stove and then stir in the peanut butter, although that breakfast won't be quite as quick and easy.)

Sunday, August 23, 2015

Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese (Low-Carb, Gluten-Free, Meatless)

Before fresh garden tomato and basil season slips away, you must try these Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese!

Crustless Tomato-Basil Breakfast Tart with Mozzarella and Goat Cheese found on KalynsKitchen.com.

I love fresh tomato and basil season so much that every year when summer is ending I start to feel a bit panicked about not having those flavors around any more. Then I end up creating a new recipe like these Crustless Tomato-Basil Breakfast Tarts with Mozzarella and Goat Cheese, just when summer is winding down and other bloggers have moved on to back-to-school casseroles, or even (gasp) pumpkin recipes.

I do the same thing with zucchini, which means that some of my favorite recipes with summer ingredients get posted in late August or early September. But I hope you still have fresh tomatoes for a few more weeks so you get a chance to try these delicious little Caprese-Salad inspired breakfast tarts. You can use any type of ripe summer tomato in this recipe, and if you like fresh tomatoes and basil like I do, I bet you'll think these are delicious.

Friday, August 21, 2015

Grilled Ginger-Soy Pork Chops or World's Best Pork Chops Recipe (Low-Carb, Gluten-Free, Easy to Cook)

When I used to organize catered houseboat trips, a Lake Powell guest called these Grilled Ginger-Soy Pork Chops "The World's Best Pork Chops!" 

Grilled Ginger-Soy Pork Chops

(For Friday Flashbacks I feature past recipes that have been my personal favorites, and this recipe for Grilled Ginger-Soy Pork Chops is my go-to recipe for pork chops on the grill; enjoy!)

This favorite recipe for Grilled Ginger-Soy Pork Chops is something I've been making for more than 20 years, and when I used to cater houseboat trips at Lake Powell, everyone loved this recipe.  In the Lake Powell days I used to make this with vermouth as the tenderizing ingredient in the marinade, but every time I gave someone the recipe they didn't have vermouth, so I've used rice vinegar in this recipe for the last few years.

These are the pork chops I made when my sister Pam and some of her family came to dinner (and my brother in law made history by asking for seconds on vegetables) and my niece's husband Nick told me I could definitely say that the pork chops and vegetables were greatly enjoyed by everyone!  These pork chops are so good I'd cook them all winter long on a stove-top grill pan with ridges, so try that if you don't have an outdoor grill.

(Grilled Ginger-Soy Pork Chops were updated with better photos and step-by-step instructions, September 2013.)

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