Since my doctor and I changed my diet about a year ago, one of the things I miss the most is white potatoes. Mashed potatoes, fried potatoes, potatoes in my soups, baked potatoes, potato pancakes, hash browns. You get the idea. I still have them sometimes, but there used to be a potato on the plate 5/7 nights at my house. Not anymore. The good news is, it has led me to try and enjoy lots of different foods. One of those is spaghetti squash. Now, I can’t get behind using it as spaghetti. I know a lot of people do, but the texture just doesn’t work for me. These pancakes, however, remind me of potato pancakes. They have a similar mouth feel, are loaded with flavor and don’t leave you feeling as weighted down as potatoes do.
Start by “roasting” your spaghetti squash.There is a time and a place for oven roasting squashes of all kinds. It just isn’t necessary for this recipe. I found a shortcut on the web somewhere and it is how I do spaghetti squash almost every time. Carefully cut your squash in half lengthwise. Scoop out the seeds. Fill the cavity in one half with water and then put the other half back on top (so it looks like a whole squash again). Place this in a microwave safe dish and microwave on high for about 10 minutes (or until the squash is tender). The flesh should pull away from the skin in strings when you drag a fork across it.
Remove the seeds and ribs from a jalapeno and finely dice it. I used half a jalapeno. The peppers I can find around here are HUGE and, since I was feeding these to my kids, I wanted to keep the heat level down. Feel free to adjust this to your taste. The paring knife is in the picture for a size comparison.
Stir together the squash, jalapeno, cheese, egg, flour, salt and pepper. Drop by spoonfuls into a hot non-stick pan with oil.
Cook until golden brown and flip. If you’re watching your dairy intake, you can certainly leave the cheese out of these and they still turn out wonderful.
1 Tablespoon oil
3 cups cooked spaghetti squash
1/2 cup shredded cheese
1/4 cup flour
salt and pepper
Heat oil in a non-stick skillet over medium heat.
Remove the ribs and seeds from jalapeno. Dice finely.
Stir together spaghetti squash, jalapeno, cheese, eggs and flour. Season with salt and pepper.
Drop mixture by spoonfuls into hot oil. Cook for 2-3 minutes per side or until golden brown. Serve warm.
What could be better than pork tacos? Pork tacos topped with grilled peaches, corn and roasted peppers. I swear this taco tastes like summer. And for the record, I totally ate the peach and corn relish for lunch today, by itself, with a spoon. Yup, it is that good. I only managed to snap one picture on Tuesday, but it’s enough to whet your appetite. The recipe takes a little more time than some of my others, but there is nothing particularly difficult and it is oh so worth the effort.
1-2 dried ancho chiles
2-3 dried guajillo chiles
1 cup hot water
2-3 cloves garlic, peeled
1 teaspoon cumin
1 teaspoon salt
1 2lb pork loin
1 red bell pepper
2 ears corn, husks and silks removed
1 large or 2 small peach(es)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper
Remove stems and seeds from dried chiles. Break chiles in half and soak in hot water until rehydrated (I think I left mine for an hour or so, but you could probably do less). Pour liquid, chiles, garlic cloves, cumin and salt in blender and blend until smooth. Pour chile paste over pork loin in a shallow dish or ziplock bag and marinate for 2-3 hours.
Preheat your grill. Remove pork loin from marinade, but don’t scrape off the paste that sticks. Place loin on grill and sear over direct heat for 5 minutes on each side. Move loin off of direct heat and continue cooking until desired doneness (I cooked mine for about an hour and a half).
Toward the end of the cooking time, Place corn, bell pepper and jalapeno over direct heat. Cut peach(es) in half and remove pit. Add the peach, flesh side down, when you flip the vegetables.
Remove everything from the grill when the peppers are charred and the corn and peach are roasted. Set pork loin to rest while you prepare the relish. Peel, seed and dice the peppers (I like to mince my jalapeno). Cut corn off the cob. Dice peach. Place diced vegetables and peach in a bowl and add garlic powder, onion powder and salt to taste.
Brush both sides of corn tortillas with oil and heat over the grill until soften and slightly charred, flipping once.
Slice pork loin into strips. Pile tortilla with pork strips and relish and dig in.