Monday, July 30, 2012

Paleo Diet week 1 - Zucchini Noodles with Red Sauce

Last night I came up with a marvelous idea.......

I've been reading a lot of blogs and drooling over kitchen gadgets and the newest gadget that I would love to own is a spiralizer.  Check out this link to amazon with several different types of spiralizer .  Have you seen these things?  They take any vegetable and turn it into something that looks like spaghetti noodles.  I keep looking at them but I haven't broken down and bought one yet.  But I had a crazy idea. 

Why can't I make my own "spiralized vegetable spaghetti"?  So I took out my julienne peeler/slicer and grabbed one of the many overgrown zucchini that has come out of our garden and began julienning (sp?) the zucchini. 

First I peeled the zucchini and then used the julienne peeler and pulled it down the length of the zucchini and made the slice/noodle as long as possible.  Some "noodles" were shorter than others just so i could use up as much of the zucchini as possible.  2 large zucchini's made 4 cups of spaghetti like noodles.

Zucchini Noodles Ingredients:

2 large zucchini
3 tablespoons of coconut oil
2 large cloves or minced garlic
salt and pepper to taste

Next I added 3 tablespoons of coconut oil and 2 large minced garlic cloves to a pan.  After I sauteed the garlic a little, just about 2 minutes until it was fragrant but not brown,  I added the zucchini.  Sprinkle the zucchini with salt and pepper and make sure the skillet is hot.  The salt with bring out some of the moisture that the zucchini is known for and the hot pan will help evaporate off the liquid so your "noodles" don't turn into mush.  I sauteed my zucchini noodles about 10 minutes.  I like my "noodles" to be a bit crunchy.  Just keep tasting them as you cook them and remove them from the heat when they are at your desired consistency.

The noodles stay a slight green color but that didn't bother me at all.  Zucchini really has little to no taste so it will take on the taste of whatever spices you choose to add while sauteeing.
Finally I topped my "noodles" with my favorite tomato sauce.  (I will post a recipe for this at a later date).  I love a simple red sauce sometimes without meat but last night I added browned ground venison to our red sauce last night and it was delicous.

I also made the Gluten Free Goddess' Tomato - Garlic focaccia - italian flatbread.  I just had to try it and it was awesome.  My husband, who is not gluten free loved it also and he is a tough critic when it comes to bread.  Find her recipe here.

Such a simple but satifying meal.  Hope this sparks some cooking inspiration for you.


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