Morrocan Spices for the Lunch Box

In the fall when temperature start to cool down spicy blends give flavor to an entire array of squashes I like to cook. My kids used to truly hate this squash. I have to believe they actually thought the "spaghetti" they were eating was a cruel & unusual trick on a young child's psyche! Both of my girls used to actually make fun of my "squash week" meals. In truth they both now actually eat squash in several varieties. In the world of changing young taste buds of I had a phrase I used to tell my girls: "be polite & take a bite". Over the years that must have had some affect on them as they now enjoy a variety of veggies & foods many of their friends never grew to like. In tribute to my old squash week crowd I thought I'd offer up a Spaghetti Squash recipe I've enjoyed a couple of times in my lunch box.

Spaghetti Squash & Mushrooms with Moroccan Spices
1 2-3 lb spaghetti squash
2 tbsps Olive Oil (1 tbsp for saute & 1 tbsp roasting squash)
1/2 garlic clove, minced
1/2tsp ground cumin
1 tsp ground coriander
1/4 tsp cayenne
salt & pepper to taste
1 tbsps fresh cilantro or parsley, chopped

Directions
Cut Spaghetti Squash in half, remove seeds & small stringy threads, leaving flesh intact. Drizzle inside of squash with olive oil. Bake at *375 for 45 minutes, cut side down. Cool squash for 30 minutes. Meanwhile, heat olive oil a small heavy saucepan over moderately high heat. Add mushrooms & garlic, cook, stirring, until golden, about 5-6 minutes. Stir in spices and salt and remove from heat. Let mushrooms cool down. Working over a bowl, scrape squash flesh with a fork, loosening and separating strands as you remove it from skin. Toss with spiced oil, mushrooms and cilantro or parsley. I pack this into lunch container for reheating, chill immediately or serve at once.

Roasting Spaghetti Squash in the oven is easiest & has better texture than the microwave method

Once cooled the pulp lifts out of the squash halves with a fork.

If you enjoy the flavor of Moroccan Spices try this mixture with chicken or lamb.
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon sea salt
3/4 teaspoon black pepper
3/4 teaspoon white pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground coriander
1/2 teaspoon cayenne
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Mix spices & store in a dry cool place.

Ensalada Nopalitos, a Healthy Summer salad from South of the Border.

Cactus: part of the Mexican & Central American diet centuries.

During the intense hot summer months in Texas I strive to make a lunch which will stay cold or lack in texture or flavor ( & not spoil in our current 100* temps ).  While my lunch is chilled, I do try to keep out unnecessary ingredients which could easily host food born illness in the heat.  It can be a challenge.  I have been making many marinated type salads which keep the flavors & hold up to the warm days. (with the help of frozen gel packs) 
I recently remembered one of my favorite salads from living in Mexico.  The grocers in Mexico sell nopals or cactus slices already cut up & prepared in bags. Nopal or nopalitos can be found in many stores here in Texas & across the U.S. as well. Nopales are sliced & eaten raw or fried, roasted, added to tacos, soups or pickled. Low in calories, nopales provide modest amounts vitamins & minerals. There are people who don't enjoy the texture however & that is okay.  (ahh, more for those of us who do enjoy eating nopal.) Enjoy the simple Cactus Salad recipe & stay cool.

Garden fresh tomato is perfect in or on this salad.

Ensalada de Nopalitos 
3 cups diced Nopales, with green spines removed & sliced into pieces as to resemble green beans.
boiled in salted water until tender and rinsed under cold water. *cooking time about 4 minutes.
1/4 cup finely diced yellow onion
2 small tomatoes, sliced or diced.
Tomato Vinaigrette recipe.
Prepare Nopal, rinse under cold water, chill for 1 hr, add onion, vinaigrette & then top with tomato or mix diced tomato into the nopal. Salad serves 4-5



Tomato Vinaigrette 
1/4 teaspoon salt
1/4 teaspoon pepper, black or red
1 medium tomato, coarsely chopped
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1 small garlic clove, coarsely chopped
Toss all ingredients in the blender & pulse 2-3 minutes. Chill or use immediately.Yields 3/4 cup dressing. *1 tbsp Cilantro is also nice with this vinaigrette when serving this salad.

For more information on Nopal check here

Avocado on the Go & a Savory Salad

Wholly Guacamole = easy

I am like a dog with one trick to my repertoire when it comes to a favorite flavor.  These past couple of weeks I've been hooked on a few dried fruits, nuts & a quick quesadilla with a side of guacamole.  The quesadilla I seriously believe is that South of the Border connection which makes so many of us in the greater southwest yearn for all things seemingly Mexico. I grill it my quesadilla or toast it up in the morning, cut  it into quarters once it cools & then pack it away for later in the day. Smoked turkey has been my favorite lately, the turkey seems to complement the avocado well & I don't overcook the outside of the quesadilla so later on the texture of the tortilla is still soft enough to use for dipping that avo.  Thank heavens for the Wholly Guacamole which is so convenient for packing into lunches. Sure, it's easy enough to mash a few avocados however this guacamole is ready to go & that pouch of green goodness is ready to tote along for lunch.  I can forgo the mashing of the avocados in the early hours when I'm making a quick meal for lunch on the run. 
My favorite new container for lunches right now is a cheapo item I stumbled across which makes salad transport quite easy.  The "Salad Break" while not fancy is smart with the tiny container for dressing sitting on top.  I believe I paid under $2 for this cute container.  I've been hooked on a kale salad lately which travels well & fits perfectly into this cute new container.  I became obsessed with a similar salad at Whole Foods. I love the way this salad stays crunchy even after the dressing is applied. It makes for a perfect lunch box tote.  Give it a try & start packing that lunch!

I love the way this salad stays crisp long after the dressing tops it!

Savory Kale Salad
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 teaspoon lemon or orange pepper
Salt to taste
2 bunches kale, stems and tough ribs removed, leaves chopped
1 blood orange, sectioned & chopped (skin & any seeds)
4 tablespoons dried cranberries
3 - 4 tablespoons pistachios


In a large bowl, whisk together oil, vinegar, lemon pepper and salt. Add kale, toss to combine then garnish with blood orange, cranberries, pistachios & serve.


In a large bowl, whisk together oil, vinegar, lemon pepper and salt. Add kale, toss to combine then garnish with blood orange, cranberries, pistachios & serve. 

The "Salad Break", container is great lunchtime addition.