Zucchini Pasta with Homemade Tomato Sauce

In my effort to cut gluten out of our diet and do something with all the zucchinis in my garden I decide to try out zucchini pasta.  I’ve had it a time or two before but for whatever reason this time I really enjoyed it more than ever.  So here is it zucchini pasta, a healthier way to eat!

What You’ll Need:

2 pounds zucchini
2 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
Fresh Tomato Sauce (recipe to follow)

Use a vegetable peeler to cut the zucchini into lengthwise ribbons. Peel off several from one side, then turn the zucchini and peel off more. Continue to turn and peel away ribbons until you get to the seeds at the core of the zucchini. Discard the core. You can also do this on a mandolin, adjusted to a very thin slice.

Heat oil in a large nonstick skillet over medium-high heat. When oil is hot, add the zucchini and salt. Toss and stir the zucchini while cooking, for two to three minutes, until softened and beginning to turn translucent. Adjust salt and add freshly ground pepper to taste, and transfer to a serving dish. Serve, topping with tomato sauce

Fresh Tomato Sauce

What You’ll Need:

1 Tablespoon olive oil

½ medium onion, diced about 1 cup

½ dried basil

Salt and Pepper

3 cloves of garlic, finely chopped

¼ cup dry red wine

1 ½ pounds fresh tomatoes, chopped

1 bay leaf

Heat oil in medium sauce pan, add onion, basil, ½ teaspoon salt and a few pinches of pepper.  Saute until onion is soft, about 7-8 minutes. Add garlic and cook for 1-2 minutes. Then add red wine and simmer a minute or two, when the pan is almost dry add tomatoes and bay leaf.  Reduce to low and cook for 30 minutes.

Quinoa Wild Rice Blend with Avocados, Sweet Potatoes and Black Beans

My family and I recently began the elimination diet. We are eliminated several foods including, citrus, all gluten, corn, dairy, tomatoes, potatoes, peppers, eggplants, just to name a few. Why you ask? That’s a great question! Health reasons of course! We are trying to determine if some of the issues our kids are dealing with are food related. It’s been a very interesting learning process and I’m excited to share some new recipes with you.


Here’s a recipe from day one! It’s quick, simple and tasty. All things that equal a successful meal in my book!


What You’ll Need:

1 cup Quinoa Wild Rice Blend (you can use quinoa alone if you prefer)
2-3 large Sweet Potatoes; cut in small cubes
2 cans Black Beans
3-4 tablespoons Coconut Oil (2 tablespoons melted for sweet potatoes)
2 large Avocados
Salt and Pepper to taste


What You’ll Do:

Preheat oven to 425 degrees.

Cook quinoa blend according to package directions.

While the quinoa blend is cooking prepare your sweet potatoes. Toss cubes of sweet potato cubes in melted coconut oil, salt and pepper and place on a large baking sheet. Bake for about 10 minutes, then flip and continue baking. Continue this until the sweet potatoes are the desired texture. When done remove from oven and set aside.

In the meantime cook black beans in their liquid.

Cut avocados into medium size cubes.

When quinoa blend is done stir in a tablespoon of coconut oil.  Then drain black beans and add to quinoa blend along with sweet potatoes and avocados. Toss well, add salt and pepper to taste and enjoy!


* This dish may be served hot or cold.  It's great either way.

Minestrone Soup with Pesto

 

Rainy Oregon weather often times calls for a nice bowl of soup.  And this one is loaded with good stuff.  So if you are looking for something healthy and delicious you won't be disappointed. 

What You’ll Need:

1 tablespoon olive oil

3/4 cup onion, chopped

3 cups water

2 cups zucchini, diced

1 cup carrot, diced

1 can cannellini beans

3/4 cup celery, diced

1 teaspoon dried basil

1/4 teaspoon dried oregano

1/4 teaspoon salt

1/8 teaspoon pepper

28 ounces canned chopped tomatoes, include liquid

2 garlic, minced

1/2 cup elbow macaroni

What You’ll Do:

Heat oil in a large saucepan over medium-high heat.

Add onion and celery sauté for 4 minutes or until just lightly browned.  Then add water, zucchini, carrots, canellini beans, celery, basil, oregano salt, pepper, tomatoes and garlic.

Bring to boil; reduce heat, cover and simmer on medium-low heat for 25 minutes, stirring occasionally. Add macaroni, cover and cook an additional 10 minutes. Adjust spices to suit your taste.

Serve hot with a dollop of pesto.

Pesto Recipe

What You’ll Need:

3 tablespoons pine nuts

2 cups fresh basil leaves

1 clove garlic

1 pinch sea salt

5 ounces olive oil

What You’ll Do:

While soup is cooking make your pesto.  To make the pesto put the pine nuts, basil, garlic and salt into a food processor and blend.  Pour in olive oil and blend until smooth.

Caprese Pasta

As a working mother with three active kids there are often times when we need to just throw something together for dinner.  This is a quick and simple meal for those nights when you don't have a lot of time to spend in the kitchen.  And the best part is you can put some aside for lunch the next day. 

While the pasta is cooking, you can prep the remaining ingredients, throw together a nice salad and there you have, it dinner is ready in no time.   This recipe is also great for picnics and potlucks.

What You’ll Need:

1 cup of grape tomatoes, halved

4 cloves garlic, chopped

½ cup olive oil

2-3 tablespoons balsamic vinegar

1 cup chopped fresh basil

1 cup fresh mozzarella balls, halved

1 pound penne pasta, cooked

Salt and pepper to taste

Combine first five ingredients.  Add pasta and mozzarella, toss well.  Season with salt and pepper and serve.  Enjoy!

Curried Lentil Soup with Chapati

Jaime made this dish for us during our visit to Bulgaria.  We enjoyed it so much then and still do now.

What you’ll need:

2 Tbs Earth Balance

2 garlic cloves, chopped

1 onion, chopped

1 tsp garam masala

¼ tsp cumin

2 pounds tomatoes, seeded and chopped or 2 - 14 oz canned chopped tomatoes, drained

1 cup red lentils, rinsed

2 tsp lemon juice

1 vegetable bouillon

1 ¼ cup coconut milk

Salt and pepper

What you do:

Melt butter in a large pot and sauté garlic and onions for 2-3 minutes.  Add spices and cook for an additional 30 seconds.

Stir in tomatoes, lentils, lemon juice, bouillon, and coconut milk and bring to a boil.  Reduce heat and simmer 25-30 minutes, until tender. Blend with hand held blender or in food processor.  Season to taste and serve over rice with Chapati (recipe to follow).

Chapati is an is an unleavened flat bread, which goes perfect with this dish.

What You’ll Need:

2 cups flour

1 tsp salt

1 tsp turmeric

¾ cup water

What you’ll do:

Mix the ingredients together to form dough.

Need for about 5 minutes

Form into 8 small balls

Roll flat and fry in butter.

Greek Orzo Salad

This salad is easy to make and delicious.

 

What You’ll Need:

Dressing:

1/4 cup red wine vinegar

2 tablespoons fresh lemon juice

1 teaspoon honey

1/2 cup olive oil

Salad:

6 cups vegetable broth

1 pound orzo

2 cups red and yellow teardrop or grape tomatoes, halved

1 7-ounce package feta cheese, cut into 1/2-inch cubes (about 1 1/2 cups)

1 cup chopped fresh basil

1 cup chopped green onions

1/2 cup pine nuts, toasted

What You’ll Do:

Whisk vinegar, lemon juice, and honey in small bowl. Gradually whisk in oil. Season vinaigrette with salt and pepper.

Bring broth to boil in large heavy saucepan. Stir in orzo, reduce heat to medium, cover partially, and boil until tender but still firm to bite, stirring occasionally. Drain. Transfer to large wide bowl, tossing frequently until cool.

Mix tomatoes, feta, basil, and green onions into orzo. Add vinaigrette; toss to coat. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Add pine nuts; toss. Serve at room temperature.