Spaghetti Squash Pad Thai

aka the BEST thing we've made to date.

We can't recommend this recipe enough. We're obsessed. It tasted exactly like pad thai and was super easy to make.

Tori's mom found this recipe for us on pinterest! Big shout out to her!! Thanks Mom! The recipe came from Closet Cooking. http://www.closetcooking.com/2014/01/spaghetti-squash-shrimp-pad-thai.html

We followed the recipe almost exactly, with a few modifications and other ideas for how we would make it next time.

We were worried we wouldn't have enough spaghetti squash or enough sauce, but once we pulled everything together, we had more than enough. We probably could have made 3 servings, but it was so good we clearly split it.

First we halved the spaghetti squash and baked it in the oven for 30 minutes at 400. Then we set it aside.

Next up, we made the sauce. We used soy sauce, a squeeze of lime, peanut butter, brown sugar and chili sauce.

Then we sauteed fresh shrimp, carrots, garlic, green onions, cilantro and cloves. Once the shrimp were cooked, we added the egg to the middle of the pan.

After mixing the ingredients and scrambling the eggs we added the spaghetti squash and the sauce. We mixed them all together and added a handful of peanuts.

Then we dug in and it was DIVINE.

Modifications we made or will make next time:
-We did not use bean sprouts, mainly because we couldn't find them anywhere but we didn't really need them.
-We also didn't use shallots
-We only used the juice of one lime instead of a quarter cup.
-We won't use carrots next time, they didn't add a lot of value.
-We would crush the peanuts next time as the recipe calls for.

Next time, we also will try it with chicken or beef or maybe all 3!

The Time We Cooked and Had To Order Take Out...

The time we learned how spicy Adobo Peppers actually are.

Tonight we wanted to try Garlic Chipotle Shrimp Tacos. It was our first time making shrimp. Becky found a misleading recipe in a magazine. It was described as a subtle smokey flavor. We practically needed a fire hydrant while attempting to eat them

Ingredients:
-1/2 pound of shrimp
-1 can of Chipoltle peppers in Adobo Sauce....WAAYYYYYY TOOOOOO MUCHHH. If you would like to try this we suggest reducing the measurements to 1 tablespoon.
-Diced onion
-1 ripe avocado
-1/2 lime
-Green Leaf Lettuce

We peeled the shrimp, let them soak in the sauce (mistake) and then sauteed the mixture with olive oil and onion for about 2 minutes. We plated them with the lettuce, topped them with avocado slices and a squeeze of lime.


We adapted the recipe by actually only using the adobo sauce because we were too lazy to get the food processor out and it was still way too hot. We also used lettuce tacos wraps instead of actual taco shells. Go Paleo!

It looks really harmless but looks can be deceiving. Those shrimp sure had a kick to them. Our eyes watered, sweat was coming out of our pores. We decided we couldn't finish this meal and it actually wasn't going to be that filling regardless. It was more of an appetizer. OOPS. So we decided to venture out in the rain for a better taco experience.

Unfortunately, no such luck. Becky got pork tacos and Tori got the grilled steak plate. But neither of these were tasty.

On the plus side tonight, we learned just how spicy adobo sauce is and what neighborhood restaurants to avoid. Peace Out!

Bacon Wrapped Meatballs

Hello Cooking World! We're sorry for the long hiatus we've been celebrating the holidays and been doing lots of cooking and eating.

We thought to start we would share some standouts of what we've been cooking! Becky made a chicken and leek pie, veggie pad thai, and pumpkin pancakes. Tori made buffalo chicken in the crockpot, quiche cupcakes, sugar cookie martinis!

But now we're back in action cooking our way through January. Tonight we're making bacon wrapped turkey meatballs with a side of roasted butternut squash. We were inspired from a recipe we saw on Paleomg.com. We're paleo'ing it up tonight because Tori is doing the Whole30 diet for the month of January. We're also not sampling wine tonight because of the diet.

Back to the recipe:

Slice and dice a butternut squash, season to taste- we used sea salt and olive oil. Cook at 400 for 30 minutes.

Turkey meatballs- pound of ground turkey mixed with 2 cloves of garlic, 1/2 an onion, salt and pepper, and garlic salt. Then the best part, wrap the meatballs in bacon - 1 piece for each meatball. Cook at 400 for 35  minutes. We made about 10 good sized meatballs aka now we have leftovers!!

These bacon wrapped meatballs were DELISH. Highly recommended! Becky topped hers with Parmesan cheese.

 Until next time friends!