Acorn Squash Rings

How To Prepare
Preheat oven to 400 degrees.

SLICE: the bottom and top from each squash and discard. Carefully slice each acorn squash into four rings, making eight rings in all. Using a thin spoon, scoop out and discard the seeds and membrane.

SPRAY: a large cookie sheet with cooking spray. Lay rings on cookie sheet and BAKE for 15 minutes.

COMBINE: maple syrup, marmalade, ginger and pepper in a small bowl.

REMOVE: squash rings from oven and brush with maple syrup mixture. Return to oven and bake for another 15 minutes. Remove from oven and brush with glaze once again. Bake for 10 minutes, or until tender.

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 Acorn Squash Rings
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Chicken Spinach and Pear Salad

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 Chicken Spinach and Pear Salad
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  1. Directions Slice the chicken breast in half horizontally to make 2 thin cutlets; season with pepper. Spray a large nonstick skillet over medium-high heat with Pam cooking spray. Add the chicken and cook until lightly golden and cooked through, 4 to 5 minutes per side. Transfer to a plate to cool, then thinly slice. Whisk the vinegar, lemon juice, mustard, Tablespoon of Splenda, and pepper to taste in a large bowl until blended. Add the chicken, spinach, endives, and, pear, and more pepper to taste; toss to combine. Divide among bowls and serve.
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Yam Mousse

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 Yam Mousse
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  1. Boil yams in a pot of water. Drain yams. Take boiled yam in a mixer and add 1/2 ripe banana, pumpkin pie spice, vanilla extract and 1 cup water. Make a paste of this yam. Pour unsweetened rice milk in a pan and add yam paste in it. Add some roasted fennel seeds in this mixture. Now add Splenda and boil mixture. Transfer the mousse into glasses. Place yam mousse in the refrigerator to chill. -http://www.foodfood.com/recipes/yam-mousse/
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Cauliflower Puree with Thyme

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 Cauliflower Puree with Thyme
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  1. In a large pot, bring the chicken broth and Mrs. Dash Seasoning to a boil. Add the cauliflower; bring back to a boil. Cover, reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Use a slotted spoon to transfer the cauliflower to a food processor. Add 3 tablespoons of chicken broth from the pot, along with the unsweetened cashew or rice milk. Process until smooth. Taste and adjust seasoning with freshly ground pepper. Add thyme and process until just combined.
Recipe Notes

www.onceuponachef.com Cauliflower Puree with Thyme

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Homemade Baked Potato Chips

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 Homemade Baked Potato Chips
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  1. Preheat oven to 350 degrees. Spray a baking sheet with non-stick cooking spray. In a small bowl; mix Mrs. Dash salt free Southwest Chipoltle spice blend and garlic powder. Slice potatoes thinly and place in a layer on the baking sheet. Sprinkle both sides with the spice mixture. Bake 10 to 13 minutes.
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Simple Boiled Chicken Breast with Spice

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 Simple Boiled Chicken Breast with Spice
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  1. Cover the pan and simmer until the chicken is no longer pink (170 degrees F). Bone-in, skin-on chicken breasts: cook about 30 minutes. Skinless, boneless chicken breast halves: cook 15 to 20 minutes. Skinless, boneless chicken breast cut into 2-inch pieces: cook about 10 minutes. Combine spices and sprinkle over chicken breasts.
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Garlic and Chive Mashed Potatoes

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 Garlic and Chive Mashed Potatoes
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  1. 1. Wash, peel and quarter your potatoes. Place them in a medium pot and cover with water. Bring to a boil, then cook for 12-14 minutes, until tender. 2. While potatoes are cooking, in a small pot, bring to a boil 1 1/3 cup of unsweetened rice milk with 2 smashed garlic cloves. As soon as milk starts to boil, remove from heat and let it stand. 3. Remove cooked potatoes from heat and drain them. First mash them with a potato masher, than with a hand mixer. I mash mine in the same pot. Place mashed potatoes back on the stove over medium heat and stir them constantly for about two minutes until they are slightly dry. Remove from heat. 4. Add 1 1/3 cup of rice milk mixture to the mashed potatoes, but discard the garlic cloves. Add 1 Tbsp of chives. Season with pepper and onion powder. Mix everything together until well combined. 5. Serve warm and garnish with chives.
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Spicy Grilled Calamari Steaks

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 Spicy Grilled Calamari Steaks
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  1. 1. Place cumin, paprika, cayenne, lemon juice, pepper, and garlic in a zip‑close bag. 2. Add calamari steaks, seal bag and turn to coat steaks well. Marinate 1 hour in refrigerator. 3. Heat grill to medium‑high. 4. Drain marinade and place steaks on hot grill, but avoid bringing into contact with flame. Grill 5 minutes or until done.
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Berry Fruit Salad Delight

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 Berry Fruit Salad Delight
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  1. Combine all ingredients in a glass bowl. Mix gently until Splenda is dissolved. Please note that some limes yield more juice than others. If juice is not enough, feel free to add additional lime juice. Taste the mixture before chilling to see if you desire more Splenda and/or more lime juice to your own taste. Chill mixture in refrigerator for 2 hours and eat.
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Spicy Indian Grilled Fish

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 Spicy Indian Grilled Fish
Prep Time 1 hour
Cook Time 20 minutes
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Prep Time 1 hour
Cook Time 20 minutes
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Ingredients
Instructions
  1. Prepare Marinade: 1. In a bowl add ginger garlic paste, red chilli powder, turmeric powder, and a tablespoon of lemon juice. 2. Mix all the ingredients until they combine well to form a marinade. Clean the fish, marinate, and stuff the cavity: 3. Clean and wash the whole fish thoroughly in cold water. Pat dry with a kitchen paper towel. With a sharp knife, carefully make a couple of diagonal gashes about 1/2-inch deep on each side of the fish. Rub the marinade well on fish making sure to coat the inside of the fish and the incisions as well, especially in the slits. NOTE:You can use any lean white fish your choice. For today’s recipe I’m using Dorade. My other favourites are Tilapia or Snapper fish. For aromatics, I’m using the following. But feel free to use anything of your choice. 4. Place the lemon slices, garlic pods, slit or broken green chillies and generous amounts of coriander inside the body cavity of the fish. 5. Cover and let refrigerate for at least one to two hours….Longer the better. Overnight works best though!! Once the fish is ready after marination, place it in a grill basket if you have one. Otherwise you can grill it directly but handle the fish with care, especially while flipping. Grilling the fish: 6. Preheat the grill. Place the grill basket with the fish (or the fish directly) on the grill and close it. 7. Sprinkle with garam masala for a nice aroma. 8. Grill for 8 to 10 minutes on each side until cooked and beautifully charred. Note: Grilling time may differ depending on the thickness of the fish so to test if it is done, stick the tines of a fork into the fish to determine if it flakes. The flesh should be opaque and flake easily. Grilling fish can be slightly tricky !!….A few tips!! The first rule to remember is, fish cooks very fast over direct heat. You need to retain flavours and juice in the grilled fish, so get it off the grill after a few minutes. Spray the grill with Pam so that it doesn't stick. Always preheat the grill for ten minutes before putting the fish under it so that you get a good sear mark. Do not place the fish right at the centre of the grill (the hottest part). Place it more towards the edge. For good presentation, grill the first side of the fish a little longer than the second. It gives the fish nice sear marks plus, it prevents the fish from sticking to the grill. The amount of grilling time for different fish varies as per the thickness and size of it. Usually white fish needs less cooking time. To check doneness, just poke it slightly with a fork… if it’s done the meat will flake easily and appear thick. Keep some lemon juice and brush this over just before removing from heat so as to keep it moist.
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