Sunday, October 26, 2014

What's Cookin' Sunday

Today, I came up with a fun name for my recipe sharing every Sunday (next week it'll be Monday because I'll be out of town on Sunday) is now called What's Cookin' Sunday!  I really like it, I think it has a really nice ring to it.

Anyway, today I decided to make another Indian dish, Beef Curry, and a spicy spaghetti squash with black beans recipe I found off Whole Foods' website.


• 2 lbs stew meat, cubed
• 1 tsp pepper
• 1 tsp salt
• 1 tbsp ground cardamom
• 2 tbsp curry powder
• 1/4 tsp ground cloves
• 2 tsp garam masala
• 1 large onion, chopped
• 1 tsp ground cinnamon
• 2 tbsp tomato paste
• 1/2 cup tomatoes, chopped

• grab your slow cooker and add the stew meat to it.
• add in the cinnamon, curry powder, cloves, and cardamom.  stir well.
• add in the remaining ingredients and stir again to mix well.
• cover the slow cooker and allow to cook on high for 6 hours.
• serve with naan and/or over rice/quinoa.  (nutrition info does not include naan, rice or quinoa)


• 1 medium spaghetti squash, halved lengthwise and seeded
• 2 tsp extra virgin olive oil
• 1/2 cup chopped red onion
• 1 jalapeno pepper, seeded and minced (I couldn't find a jalapeno at the store I went to so I got a serrano pepper instead)
• 1/2 cup red bell pepper, chopped
• 1 cup cooked black beans
• 1/2 cup sweet corn, frozen or fresh
• 1 tsp chili powder
• 1/3 cup cilantro, finely chopped
• 1 tbsp lime juice
• 1 tsp fine sea salt
• 1/2 tsp black pepper

• preheat oven to 375°.  arrange squash in a large baking dish, cut-sides down.  pour 1/2 cup water into the dish and bake until just tender, 30-35 minutes.  rake with a fork to remove flesh in strands, leaving the shell intact for stuffing.  
• for the filling, heat oil in a large skillet over medium heat.  add onion, jalapeno and bell pepper and cook for 2 minutes or until soft.  add beans, corn and chili powder; cook, stirring frequently, 1 minute longer.  add cooked squash, cilantro, lime juice and salt, cook 1 minute longer until heated through.
• fill squash halves with filling, mounding mixture in the center.

Small note here, the recipe from Whole Foods' website says this makes 4 servings, but I opted to make it 2 LARGE servings based on the nutrition facts because with 4 servings, it only has like 167 calories and for this to be a main dish for dinner, it should really be more than that.  Also, as I know at least a couple of my readers are vegetarian or vegan, this recipe is 100% vegan.  Enjoy!

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