Spaghetti squash and lemon zucchini bread

It has been almost a year since I began this blog to chronicle my escapades into healthier eating. In that time, I’ve branched out to try new things including kale chips, Brussels sprouts, spaghetti squash, and baking with yeast. I’m excited to see what new cooking and eating adventures this next year brings!

My first attempt at using spaghetti squash as the pasta base for a dish was semi-successful. When I scraped the cooked squash out with a fork, it broke up into tiny little pieces like cut spaghetti, but I had expected it to come out in longer strands.

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It was also very liquidy when I served it with pasta sauce, so perhaps I should have drained it. The taste and texture was pleasant, but it wasn’t exactly what I had hoped for.

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Any recommendations on cooking with spaghetti squash?

I also made this lemon zucchini bread which was quick and easy! I would highly recommend trying it.

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Italian Easter bread

This was my first successful bread-making experience! Cooking with yeast always made me nervous because I didn’t really understand what to do with it. I tried to make pizza crust once and definitely killed the yeast. It ended up being a little, dense brick of crust when it was done. But look! I MADE this with my HANDS!

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Crazy. I followed this great recipe:

I completely destroyed a couple of oranges in the process of zesting and juicing them.

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Rubbing the zest into the sugar was a lot easier than I expected.

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Heating the milk:

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Look at that puffy yeast! I was so amazed by this process.

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I was not so sure about the dough at this point. I just kept adding flour and stirring.

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Kneading! This part was really fun.

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That looks better:

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It was a bit difficult to shape the dough into the pretty braided circles.

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My bread didn’t come out looking perfect, but it still tasted good!

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I put the glaze on one and left the other plain. Both were delicious!