Grilled Shishito Peppers

Shishito Peppers are in my top 5 favorite foods. Once grilled the peppers have a mild, unique flavor. They usually aren't spicy tasting so even if you don't like peppers, I bet you'd like these. Just be somewhat cautious, they say 1 in 10 is incredibly spicy. Any time these are on a menu I order them and I've never gotten a spicy one but the possibility makes them really fun to eat. They are incredibly easy to prepare and currently in season at your local farmers market. You can also find them at Asian markets. 

Serves 2

Calories per serving about 110

Bonus: Fat 4g, Saturated Fat 0.3g, 77.5mg, Choleserol 0mg, Carbs 5g, Fiber 2g, Sugars 3g, Protein 0.75g  

Ingredients

-15 Shishito Peppers, washed

-1 Tbsp Sesame Oil (you can use another oil if you don't have sesame)

-Kosher or Sea Salt

Method:

1. In a bowl, toss peppers in sesame oil and a pinch of salt. 

2. If grilling- skewer peppers. If cooking in cast iron on your stove, poke each pepper with a fork to allow steam out. 

3. Heat grill (or cast iron) to high. Cook peppers about 4 minutes per side, until browned or blistered. 

4. Allow to cool a bit. Eat everything but the stem. 

Please tell me how you cook your Shishito's, I'm always looking for a new way to cook these up. 

Puffed up chocolate chip cookies

You guys, these cookies are so delicious!!!! They are super easy to make and super low calorie. YAY! 

My fiance even had a few and he is usually hard to please on the healthy food dessert train. Thanks to Lane and Lucy for tasting while we watched Game of Thrones. 

I found this recipe on Cooking Light but I tweaked it a bit. 

Makes 3 dozen

Calories per serving: 78 

Bonus: Fat 2.9g, Sat fat 1.7g, Protein 0.8g, Carbs 12.8g, Fiber 0.2g, Cholesterol 10mg, Sodium 87mg

Ingredients:
1 1/4 cup all purpose flour
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 cup applesauce
1 cup packed light brown sugar
1/4 cup butter, softened 
3/4 Tbsp. vanilla extract
1 large egg
1 cup dark chocolate chips 
cooking spray

Method:
1. Preheat oven to 375 degrees.

2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt in a small bowl; stir well with a whisk.

1. 3. Spoon applesauce into a fine sieve over a bowl; let stand 15 minutes. Discard liquid. Scrape drained applesauce into a large bowl. Add sugar and butter; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Beat in vanilla and egg. Add flour mixture; beat at low speed until well-blended. Fold in chips.

1. 4. Using your Tbsp to measure 1 Tbsp. per cookie, drop 2 inches apart onto baking sheets coated with cooking spray. Bake at 375° for 10 minutes or until almost set. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks. 

Click here to be taken to the original recipe

Curried Spaghetti Squash and Chickpeas with Toast Points

I know my last post was all curry and I tried to wait a while to put this recipe up but it's so darn good that I couldn't help myself. This is another Food and Wine Magazine recipe that can be served with toast points as a starter or eaten on it's own for a healthy dinner.

An added bonus is that this recipe takes less than 25 minutes to make.

Squash right after roasting 

Serves 6

Calories per serving: 167.83

Bonus Nutrition per serving: Fat 8.45g, Sat Fat 0.1g, Sodium 75.66mg, Carbs 20.55g, Fiber 5.75g, Sugars 5.83g, Protein 4.52g 

Ingredients
1 small to medium spaghetti squash
1/4 cup extra virgin olive oil
1 onion, chopped
1 carrot, finely chopped
1 Tbsp. ground coriander
1 1/2 tsp. ground cumin
1/2 tsp. crushed red pepper
1/2 tsp. finely grated orange zest
1 1/2 tsp. curry powder or madras curry paste
(1) 15 oz. can drained chickpeas
1/2 cup water
1/2 cup chopped cilantro (optional- I personally hate cilantro and didn't use it)
Grilled bread for toast points and roasted pumpkin seeds (seeds optional)

Method:
1. Food and Wine has you roasted the squash in the oven but who has time for that? This is the only reason I have a microwave- to roast spaghetti squash! Take the squash and pierce with a knife all over. Place (whole) in the microwave for about 12 minutes. Once done, take out and cut the squash in half. With a spoon scoop out the seeds. Then take a fork and scrape out the squash so it comes out like noodles. Place in a bowl and let cool slightly.

2. While the squash is cooking, in a large skillet heat the olive oil. Add the onion and carrot and cook over medium heat, stirring, until just softened, about 5 minutes. Add the coriander, cumin, crushed red pepper, some salt and pepper, orange zest, and curry powder/or paste. Cook until fragrant, about 1 minute. Add the drained chickpeas and water and simmer until the water is evaporated, about 5 minutes.

3. Add the squash and cilantro and toss. Serve on toast points with the pumpkin seeds on top.

Yum! Keeps for a few days in the fridge. If adding cilantro do so just before you eat it to keep the herb fresh.

Original Recipe here:
http://www.foodandwine.com/recipes/curried-spaghetti-squash-and-chickpea-toasts