Browsing Tag

Zucchini

Tasty

Zucchini Noodle Pad Thai

December 2, 2014

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After buying my spirlizer, I’ve embarked on a mission to find clever ways to use my new gadget.  One of my favorite recipes as of late? This vegetarian Pad Thai recipe that is virtually guilt free…  So spare yourself the take-out and make your own (in under 10 minutes!) – plus aren’t you full of Thanksgiving leftovers already!?

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Zucchini Noodle Pad Thai

via Inspiralized.com

  • 2 whole eggs
  • 1/4 roasted peanutes
  • 1/2 tablespoon peanut oil
  • 1 garlic clove, minced
  • 1 shallot, minced
  • 1 tablespoon cilantro, chopped
  • 1 tablespoon coconut flour (I have made this without and it’s fine)
  • 3 zucchinis

Sauce:

  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon fish sauce
  • 1/2 tablespoon chili sauce
  • 1 teaspoon honey

I make this as a weekday meal, so here are my “make ahead instructions”:

Day before instructions:

  1. Make sauce by combining ingredients in an airtight container. Shake to combine and store in the fridge.
  2. Mince garlic and shallot and combine together in another airtight container. Store in the fridge.
  3. Use your spiralizer to spiralize (?!) your zucchini (I use a smaller blade, but it’s all about preference – they recommend Blade C). Store in an airtight container in the fridge.
  4. Grind peanuts in a food processor or blender until no big peanuts remain, but is not yet powdery). Store in an airtight container.

Day of instructions:

  1. Scramble eggs in coconut oil and set aside.
  2. Heat a non-stick skillet over medium heat.
  3. Add peanut oil and saute garlic/shallot mixture for 1-2 minutes or until softened.
  4. Add sauce and flour and whisk until sauce thickens. Cook for 2-3 minutes until sauce has reduced.
  5. Once sauce has thickened, add in the zucchini noodles and cilantro and stir until coated.
  6. For only a minute or so more (over cooking will lead to soggy noddles) then add eggs and ground peanuts.
  7. Cook for 30 more seconds until fully combined and serve with cilantro leaves and lime wedges.

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Tasty

Zucchini Patty Pita

July 28, 2014

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As I wrote the title of this post I realized that while it may be catchy, it may not be the most appetizing option.   But if you make this dish, I promise you, it will more than make up for it…

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Zucchini Patty Pita

Patty:

  • 1 zucchini, grated
  • 1 15.5 oz can chickpeas, drained and rinsed
  • 1 cup plain breadcrumbs
  • 1 small red onion, grated
  • 1 egg, lightly whisked
  • 1/4 cup EVOO
  • 1 teaspoon coarse salt

Fillings:

  • Whole wheat pitas
  • Tzatziki or Greek yogurt
  • Hummus
  • Chopped heirloom tomatoes
  • Cucumber slices
  • Lettuce leaves
  • Mint leaves
  • anything else you can think of!
  1. Mash chickpeas in a medium sized mixing bowl until smooth.
  2. Stir in zucchini, red onion, breadcrumbs, egg and salt.
  3. Form mixture into patties (the sized of a hamburger patty)
  4. Saute patties in olive oil until golden and crispy (about 3 minutes a side)
  5. Serve patties in pitas filled/topped with whatever your heart desires (I love lemon hummus, cucumber slices, chopped tomato, torn mint and a dollop of tzatziki -yum!)

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My favorite thing about this dish (aside from the taste) is how easy it is!  It’s turned into my go-to meal option for those nights where I just don’t feel like cooking (and don’t feel like figuring out takeout options).

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This fun spin on the Falafel helps to get your veggie intake in and use up your farmer’s market produce! The perfect option for your next Meatless Monday!

 

Tasty

Opa!

July 7, 2014

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The warm weather always makes me crave Mediterranean food and this is one of the easiest and freshest menus to whip up!

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First I start with an easy appetizer of fresh figs, mint leaves, honey and feta cheese (I prefer a delicious block of French feta, but I had to use some crumbled in a pinch).

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Then onto the main menu…

Turkey Meatballs with Zucchini Ribbons

Roasted Meyer Lemon Potatoes

Tzatziki with Cucumber Slices 

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The joy of this menu is you can prep the chimichurri, tzatziki and meatballs in the morning and then whip up the potatoes while the kabobs are grilling!  Doesn’t get any better for those after work dinner parties this summer…

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Tasty

Mediterranean Meal

September 9, 2013

I was looking for a “healthy” summer dinner that I could put together in under an hour… 4 courses later and with MANY minutes to spare, dinner was on the table!
Greek Meal

Menu:

Halomui Salad

The salad is easy to whip up… I did the following:

  1. Cubed half a watermelon.
  2. Tear about 15 leaves of mint onto watermelon.
  3. Top with 3 slices of grilled halloumi cheese (you want grill marks and will get some yummy, melty cheese)
  4. Squeeze juice of one lemon onto salad.

Giant BeansThe beans are from Trader Joe’s and great warmed up straight out of the jar… I mean I spent hours slaving on them… oh wait…

Watermelon SaladWe also sliced and grilled zucchini on kebabs on the grill while the cheese cooked… a super delicious, light and tasty meal!

Tasty

Weekly Menu #14

July 15, 2013

Pasta Alla Carbonara – This was a super easy and yummy dish!  I love taking a very standard dish of basically bacon/eggs/cheese and using pancetta/eggs/pecorino romano makes it seem so much more chic.  Paired with a light salad this is the perfect meal. 178 180 192

Sunday Dinner: Rib Eye, Roasted Sweet Potatoes, Sauteed Zucchini and a Butter Lettuce Salad

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Skillet Glazed Pork Chops with Caprese Couscous – Trader Joe’s boneless pork chops are a great option for a cheap and easy dinner.  It’s $5 for 5 cutlets and they cook in under 5 minutes.  Doesn’t get much better than that! Except for when you top them with a maple/dijon glaze 🙂

005 008 Caprese Couscous

Glazed Pork Chops