Success and Failure

The adventure of cooking lies in scouting new territory. I realize that following a recipe means I'm not actually blazing a trail, but it can be a pioneering experience. (Tired of the metaphor yet?) So, today I tried a couple of "new to me" processes - one a success, the other a flop.

When I saw the recipe for home-made low carb tortillas, I was afraid it was too good to be true, and I was right. The recipe I used (http://www.marksdailyapple.com/primal-tex-mex-tortillas-and-taco-seasoning/#axzz1ry8NlppC ) was attached to a lovely enchilada recipe that looked divine. Unfortunately, the only resemblance this product bore to a tortilla was the shape.

The only changes I made to the recipe had to do with seasonings. Since tortillas are generally taste neutral (especially flour versus corn), I only seasoned the batter with salt and pepper. Unfortunately, the "tortillas" burned rapidly and tried to puff up rather than lie flat.

The second go-round produced a nicer-looking product. This time, I did not fry the batter in olive oil (as directed); instead, I used non-stick cooking spray and reduced the heat. In addition, I spread the batter into a very thin (almost crepe-like) layer and cooked it for less time. Unfortunately, even though it looks more like a tortilla, it tastes like naan (Indian bread). While I like naan (and I might make it again in place of that), I would never call this a tortilla. (Sigh.)

 

My next adventure took the form of a spaghetti squash. (My mother loves this vegetable and has a great recipe for mock coconut pie!) Though Mom walked me through the process on a recent visit, I double-checked with Google to be sure I cooked it correctly.

As you can see, even though I pierced the squash all over, it popped it's lid in the microwave. (Not to worry, the mess was minimal because is was only the end.) Even though this gave me a little trouble, the squash itself was easy to deal with and delicious to eat. Once it cooled off enough to handle, I simply cut it in half lengthwise, removed the seeds, and used a fork to scrape out the strands.

 



My squash wasn't large, but it yielded nearly 3 cups of "spaghetti" which I topped with homemade sauce and turkey meatballs. I have to admit, I didn't make the meatballs because I had some in the freezer to use up. (This is actually a bit of dilemma for me. I have a good deal of higher carb food in the freezer and pantry which needs to eaten before being replaced with better stuff. So, I have to figure out how to use a little at a time in an effort to control the daily carb count while not wasting perfectly edible food.)  However, I know I could save quite a few carbs by making my own - so that's the plan next time around.

 

The guys approved of this dish wholeheartedly (yes, even tall, dark, and shaggy). There was little left by the time second helpings were served up, and I hid it in the back of the fridge to eat for breakfast tomorrow. If you've never tried spaghetti squash, give it a go. It is fun to see the strands appear and the taste is excellent. I think some butter and seasonings would make it fine to eat as a side dish, though recipes abound on the Internet. Enjoy!