Stilettos & Spice is upgrading!!!

Now that stilettosandspice.com is live and growing, I will be disconnecting my blogger site and closing this page. If you haven't signed up for new post newsletters on the .com sight, please do so now so you don't miss the next blog post. You can subscribe on the right column of the website just below the "about me" section. 

Thank you everyone for your support! I look forward to keeping in touch with you through the new and improved Stilettos & Spice website!

Amazing Avocado Toast

Let me start out by saying that editing these photos without having a slice of avocado toast to munch on while I type, is the worst form of torture. My mouth is salivating at the memory of my breakfast yesterday, it was THAT good. We all know that avocado can be smashed on toast and it's a thing. Last year shots of "Avo-toast" were voted as the most annoying food picture on Instagram. So as to not beat a dead horse, I'll keep it simple. I want to share my favorite version of this delicious treat with you and hopefully you'll enjoy each buttery and crunchy bite as much as I do.

When I make this version at home, I like to use flavored olive oils. Lemon, jalapeño or garlic flavored oils add intense flavor packed in a small drizzle of oil. Play around with different cheese varieties as well; fresh mozzarella, asiago or crumbled gorgonzola are great options. Use any fresh herbs you have on hand. I just happen to love basil on this version the most.

Amazing Avocado Toast

Ingredients:

1 slice of whole grain bread, toasted
1/2 an avocado, mashed
4-5 Roma tomato slices
1 tablespoon olive oil
lemon juice
2-3 torn basil leaves
freshly cracked pepper
sea salt
Parmesan cheese

Directions:

Spread the avocado flesh evenly over the toast.
Top with tomato slices and basil.
Drizzle olive oil and lemon juice over the top.
Finish with pepper, salt and cheese to taste.

*Skip the cheese to make this recipe Vegan

Spaghetti squash with chicken meatballs and Romesco sauce (Vegan and GF option)

On my quest to continue on my clean eating journey, I've been experimenting on textures and flavor combinations to liven up my healthy meals. My personal opinion is that the more flavor you are able to infuse into your healthy food, the less likely you are to cheat. 

Let's all be honest for a minute.. pasta is AmAzing! There is nothing better than a carb binge with more carbs on the side in the form of a piece of artisan bread slathered in garlic butter and toasted until golden brown. Mmm... oh ok sorry.. let me take a sip of my kale protein shake and get back on track... 

Spaghetti squash has  never been my favorite, unless it was covered in butter and cinnamon sugar. That was the case until I tried it with some left over Romesco sauce I had. Who knew all that was missing was a savory flavor combination for me to fall in love with this squash?! Adding the chicken meatballs is just another bonus to trick your brain into thinking you're having a Spaghetti night and not a nutritious, low carb and low calorie meal.

I've added notes below on making this dish Vegan and Gluten Free, so it truly works for everyone. Try it out, you'll be surprised on how good it truly is. I recently took some left overs to my office and let a few of my co-workers try it. Even the fast food loving, veggie hating non-dieters thought it was delicious.


ROASTED SPAGHETTI SQUASH WITH CHICKEN MEATBALLS & ROMESCO SAUCE

Ingredients:

1 medium sized spaghetti squash, washed and cut in half lengthwise
2 tablespoons olive oil
2 cups of Romesco Sauce
1 batch of Chicken Meatballs
1 handful of fresh Italian parsley, minced
1/2 cup grated parmesan cheese

Instructions for the squash:

·      Preheat the oven to 400°F: Preheat the oven while you prep the squash.

• Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious when cutting.
• Scoop out the seeds: Use a large spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Discard the seeds 
• Place the squash in a foil lined baking dish: Choose a size large enough to fit both sides of the squash, cut side down. 
• Bake for 30 to 45 minutes: Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
• The squash is done when tender: The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for another 15 to 20 minutes.
• Scrape out the squash: Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
• Serve the squash: Serve the squash immediately, tossed with a little butter or olive oil. Spaghetti squash will also keep refrigerated for up to a week, or frozen for up to 3 months.

You can freeze the meatballs in portioned sized freezer bags to make future dinners a snap.

*To make this recipe Vegan, substitute the chicken meatballs for Morning Star Farms veggie meatballs and the cheese with this vegan parmesan cheese recipe from The Minimalist Baker.

*To make the recipe gluten free, substitute the breadcrumbs with 1/2 cup finely crushed Corn Flakes cereal and 1 teaspoon of dried Italian seasoning.

Cauliflower Chowder (with vegan option)

It finally snowed here in Utah, after what seemed to be the warmest fall I can remember. Don't get me wrong, I absolutely loved the warmer weather, but we desperately need the moisture and who doesn't like a white Christmas? It wasn't enough to stick in the valley, but the weather seems to be shifting, and more snow is in the forecast.

Speaking of cold weather, It's chowdah season! The season of hearty, rich soups to fill us up and warm our bellies. But to keep those bellies looking lean during this time of excess, I came up with a healthier version of the traditional potato variety of chowder. Cauliflower is a great alternative to starchy potatoes when you're eating clean. The taste and texture are very similar, giving heartiness to this soup without the carbs. There's also a vegan alternative below.

Cauliflower Chowder

Ingredients:

·      1/2 lb. bacon or turkey bacon, diced 

·      1 head cauliflower, leaves removed and cut into bite sized pieces

·      2 tablespoons butter 

·      2 cloves garlic, minced

·      1 yellow onion, diced

·      1 red bell pepper, sectioned and diced

·      2 carrots, peeled and diced

·      2 stalks celery, diced

·      1/4 cup all-purpose flour

·      32 oz Chicken Stock

·      1 cup skim milk

·      1 head cauliflower, leaves removed and cut into bite sized pieces

·      1 bay leaf

·      Sea salt and freshly ground black pepper, to taste

·      2 tablespoons chopped fresh parsley leaves

Directions:

1.  Heat a large stockpot over medium-high heat. Add bacon and sauté until browned and crispy. Transfer cooked bacon to a paper towel lined plate to soak up excess grease and set aside.

2.  Add the butter, cooking until slightly browned. Add garlic, onion, carrots, celery and bell pepper. Cook, stirring occasionally, until vegetables are firm, but tender.

3. Whisk in flour until cooked and lightly browned. Gradually whisk in chicken broth and milk, whisking constantly, until slightly thickened.

4. Bring to a boil; Stir in cauliflower and bay leaf. Reduce the heat to low and simmer until cauliflower is tender, about 12-15 minutes. Add salt and pepper to taste, remove the bay leaf. If chowder is too thick, add more milk to thin out until desired consistency is met.

5. Garnish with bacon and freshly chopped parsley and serve.

Vegan version: I found a great recipe for vegan bacon to share as an alternative for my vegan friends. Although I have not tried this myself, I found the article to be very interesting and it looks like a great option. Leave your comments below and let me know your results.

Vegan Cauliflower Chowder

Ingredients:

·      1/2 lb. vegan bacon , diced 

·      1 head cauliflower

·     4 tablespoons olive oil

·      2 cloves garlic, minced

·      1 onion, diced

·      1 red bell pepper, sectioned and diced

·      2 carrots, peeled and diced

·      2 stalks celery, diced

·      2 tablespoons of cornstarch

·      4 cups vegetable broth

·      1 cup soy or coconut milk

·      1 head cauliflower, leaves removed and cut into bite sized pieces

·      1 bay leaf

·      Sea salt and freshly ground black pepper, to taste

·      2 tablespoons chopped fresh parsley leaves

Directions:

1.  Heat a large stockpot over medium-high heat. Add 2 tablespoons of the olive oil, sauté vegan bacon until browned and crispy. Transfer cooked bacon to a paper towel lined plate and set aside.

2.  Add the remaining 2 tablespoons of olive oil. Add garlic, onion, carrots, celery and bell pepper; cook stirring occasionally, until vegetables are firm, but tender.

3. Gradually whisk in vegetable broth, scraping up all the bits of flavor on the bottom of the pan, bring to a rolling boil. Whisk the cornstarch into your milk substitute, then slowly whisk into the chowder, stirring constantly until mixture thickens.

4. Stir in cauliflower and bay leaf. Reduce the heat to low and simmer until cauliflower is tender, about 12-15 minutes. Add salt and pepper to taste, remove the bay leaf. If chowder is too thick, add more milk to thin out until desired consistency is met.

5. Garnish with bacon and freshly chopped parsley and serve.

Cranberry Salsa

I had a bag of cranberries left over from Thanksgiving that  needed to be used, or frozen and I started spinning the creative wheels in my head thinking of a new way to use them raw.  Using raw ingredients in this recipe preserves the most nutrition, making this dish a powerhouse of antioxidants and flavor. I also wanted to switch up the usual overly sugared version of cranberries you see in sauces and baked goods, adding a new element of heat and keeping the tartness from the berries.

The best part about Cranberry Salsa, is that it still works as an amazing condiment for meats or as a dip or spread. I can't wait to try it spooned over honey baked ham on Christmas Eve, or as a great twist on traditional salsa for my next Taco Tuesday meal. I bet it would also be great on fish, think of broiled teriyaki salmon with cranberry salsa spooned over the top, it's just so pretty!

This recipe was so simple to make, I might just whip up a few more batches to give as gifts to friends and family. Try it out and tell me any fun and creative ways you used this recipe in the comments below.

Cranberry Salsa

Ingredients:

1 12 oz. bag of cranberries
1 jalapeño, stem and seeds removed and cut into thirds
2 clementines, zested and juiced
1/2 red onion
1/2 bunch of cilantro
1 bunch of scallions, thinly sliced
1 tsp. freshly grated ginger
1 lime, juiced
1/2 tsp. sea salt
1-3 T. Stevia, to your desired sweetness

Directions:

In a food processor, combine the cilantro, jalapeño and red onion, pulsing until well minced. Add the cranberries, ginger, and stevia; continue pulsing until mixture is evenly minced, but still chunky for texture.

Scrape into a medium bowl. Add the chopped scallions, lime juice, clementine juice, zest and salt. Stir well to combine. Taste for flavor and adjust seasonings.



Serving suggestions:

Serve salsa with Late July Organic Sublime Tortilla Chips, or spoon over Neufchâtel cheese and serve with crackers for a festive holiday appetizer.

Romesco Sauce

Romesco sauce is a rich and dense almond and roasted red pepper based sauce, which originated in the Catalan region of Spain. It is considered one of the main condiments at Spanish restaurants and is typically paired with traditional Catalonian foods, including fish, roasted meats, and vegetables. It also makes for an amazing appetizer topped on crusty, grilled bread crostini with goat cheese and/or grilled vegetables.

This sauce will take center stage at your holiday party and be a major hit. I can’t get enough of it this season, as it’s the perfect bit of spice and light heat during these cold winter months. Try it on sandwiches or as a twist on salad dressing. Mix in a few tablespoons of sauce into ranch or Caesar salad dressing for a Spanish twist.

Romesco Sauce

Ingredients:

·      1 loaf of artisan bread; Italian, French or sourdough, reserving 3" of the heel on one side. Slice the remaining loaf into thin 1/4" slices for grilling (Skip this step to make the recipe vegan and gluten free)

·      1/4 cup olive oil

·      2 red bell peppers, roasted, peeled, and seeded*

·      2 fresh poblano chili peppers, roasted, peeled, and seeded*

·      1 jalapeño pepper, roasted, seeded*

·      4 whole cloves garlic, roasted*

·      1/2 cup blanched almonds, toasted

·      3 tomatoes (on the vine or plum), roasted, peeled and seeded (or 3 canned whole plum tomatoes, drained)*

·      2 teaspoons red wine or red wine vinegar

·      1/2 teaspoon sea salt

·      1/4 teaspoon cayenne

·      1/4 teaspoon smoked paprika 

Directions:

1. Preheat the oven to 500°F. Line a cookie sheet with aluminum foil. *Place all of the whole peppers, chilies, garlic and tomatoes on the cookie sheet and drizzle with 2 Tbs. of olive oil. Turn to coat the outside of the pepper skins on all sides; bake, turning occasionally, until all sides are blistered and slightly blackened, about 30 minutes. 

2. Place the roasted peppers in a heatproof bowl and cover with plastic wrap. Allow peppers to cool, approx. 15 minutes as the steaming period will help loosen the skins for easy removal. Once the peppers are cool enough to handle, remove the stems, skins, seeds and membranes. Wear kitchen gloves for this step, as the membrane and seeds are where most of the pepper's heat is stored.

3. In a food processor, pulse all of the prepped bell and chili peppers, along with the garlic, nuts, and bread heel. Pulse until combined, but still chunky.

4. Add the tomatoes, pulsing until combined. Drizzle the remaining oil and red wine through the top of the processor while running to emulsify the mixture. Add the salt, cayenne, and smoked paprika. At this point the sauce should be thick, but still easily pliable for spreading. If it seems on the thick side, add 1 to 2 tablespoons of water to thin. Taste for salt, heat and acid consistency and season accordingly. If you have extra sauce or are making sauce before your planned use, you can cover and refrigerate for up to 5 days. The Romesco sauce actually tastes better after sitting for a day, so this step is also a great option for party prepping.