Sunday, October 21, 2007
Squashsagna?
Ode to the spaghetti squash. Where would our dinner have been the other night without it? Nowhere. This is our squashsagna. A layered dish, baked in the oven until the cheese is properly melty and all of the flavors have married, squashsagna is an excellent option for those seeking a low-carb lifestyle. Not why we did it, however. We just thought it looked good and presented a fun cooking adventure. Behold - squashsagna!
Baked with oozy layers of ricotta mixture, sweet and savory tomato sauce, marinated artichoke hearts and "noodles," squashsagna proved to be a delicious alternative to traditional lasagna. Now how could you avoid taking these leftovers for lunch the next day? I'll tell you - don't. Don't avoid it. Squashsagna was even better the following day. I'm looking forward to sinking my teeth into some tomorrow for lunch, as well. Squash on, my friends, squash on.
Tuesday, October 09, 2007
South of the Sea
Border, sea, whatever. Here are some lovely taco pictures. Fish - healthier than beef. Well, I suppose that's debatable. In this instance it was. These were fresh/frozen haddock fillets. They made for delicious tacos because, as Travis put it, it tastes like whatever you put on it. In this case, that meant it tasted like guacamole, homemade salsa and a corn tortilla. Yummy! 
