Garlic Basil Spaghetti Squash with Parmesan and Arugula

 This was a particularly delicious lunch I made the other day. I came home from school very hungry and remembered I had some leftover cooked spaghetti squash in the fridge. 

Here are the players. 3 cloves of garlic, about 10 medium sized basil leaves,  2 cups of arugula, 2 cups spaghetti squash, salt, pepper, lots of red pepper flakes, and a sprinkling of parmesan. I put a little olive oil in a pan and sauteed the garlic. I added all the other ingredients and cooked until everything was heated through. I dumped it all in a bowl and sprinkled parmesan on top. It was delicious!

In other news, I met with my academic advisor today at school. We came up with plan that will have me graduating in Spring 2013. I wrote out what I need to take for each semester to be able to finish. I am very excited to have a goal to work towards. It will be a little rough with having to complete 6 more science courses in three semesters. But I believe I am up to the challenge. I also found out that there is an Organic Gardening/Environmental Awareness club that meets at the school. They even have their own greenhouse. Today someone invited me to come to one of their meetings and it sounds very cool! 

Today was a good day.

Masa Harina and Besan Pancake (Gluten Free)

I have so many things to post about! I have been cooking up a storm this last week and took pictures of it all. Now I just need to find the time to write about everything. Unfortunately, the time for writing on this blog gets pushed aside with all my other commitments. I really appreciate those of you who continue to read even when my posts are sporadic. Thank you!

Today I want to tell you about my wonderful breakfast.

Masa Harina and Besan Pancake with a Fried Egg and Pepper Jack Cheese on top. 

Let me tell you, this was completely delicious. I make pancakes a lot. But they aren't your normal every day pancake. Mine have brown rice flour, chickpea flour (Besan), and lately I have been putting in a couple Tablespoons of masa harina (corn flour) for a little twist. I usually put a 1/3 to 1/2 cup flour with baking soda, salt, packet of stevia, and water and it makes two pancakes. Then I make it like a peanut butter and jelly sandwich and eat it as I run out the door to either clean a house or get to school early to workout. I like it because it is filling and it stays with me for a long time. 

Today I wanted something different, and I wanted something savory. To make my pancake, I put in 2 T or brown rice flour, 1 T besan flour, 1 T of masa harina, 1/2 tsp baking powder, salt, pepper, red pepper flakes and fresh cilantro then I added water and a splash of buttermilk that we have leftover in the fridge from a cake I made yesterday. It made one pancake and then I fried an egg to put on top with some pepper jack cheese. 

It was a beautiful sight when I cut open the egg yolk and let it's satisfying creamy liquid gold run all over the pancake. Oh my... 

 You should try the savory pancake with egg combo. It is quite tasty. 

Seaweed as a Condiment

Happy Labor Day everyone! I have had a great weekend so far and I am excited to spend some time with hubby today and get caught up on some homework. Lazy days at home at the best!

I got some laver seaweed the other week, which is an edible seaweed that has high levels of iodine and iron. It is paper thin, and has a little crunch when you bite into it, but then easily dissolves in your mouth. It has a wonderful savory, sea-salty taste that makes it a great condiment. If you have tried sushi, which is wrapped in a similar type of seaweed called nori, I think you know what I am talking about. I have been finding different ways to incorporate it into some asian inspired meals. 

For lunch as school last week, I brought some brown rice mixed with rice vinegar, thinly sliced cucumber and carrot, and torn laver on top. 

For dinner two nights ago, I made a Quinoa Stir-Fry with carrots, peas, chicken, fresh garlic and ginger, and sesame oil. I scooped it up with my chopsticks and some torn laver. 

Here is a close-up of my chopstick skills :). 

Confession: 

When I finished the seaweed and still had more stir-fry left, I couldn't get the rest up with my chopsticks, so I switched to a fork.