The whole reason I made zucchini pasta was to have something creamy and filling - I settled on this mushroom pasta sauce which, as it turns out, is pretty much a very healthy stroganoff! I have made this a couple of times in the last few weeks. Very simple, very filling, and VERY tasty.
Healthy Mushroom Stoganoff
splash of olive oil
1/4 c. chopped red onion
1 clove garlic, minced
5 oz. mushrooms, sliced (any variety will work. I have used button, crimini, and wood ear to great success)
1/2 c. fat-free Greek yogurt
1 tsp salt
1 tsp pepper
1/2 tsp hot pepper flakes
1/2 tsp each thyme, oregano, marjoram, dried basil
1/2 oz feta cheese
Saute the onion and garlic in the olive oil until slightly translucent under low heat. Slightly increase heat and add mushrooms and continue cooking until mushrooms start to brown. Add the salt and seasonjngs and finish browning the mushrooms (you want the salt in at this stage as it leeches the moisture form the mushrooms, adding to the sauciness, which you don't want to cook off entirely). Turn off the heat. Add yogurt and still until just combined. Sprinkle in the feta. Add to the top of your favorite pasta! You can also add come sauteed chicken to this and it is terrific!
Eric's favorite pasta sauce: that bag of powdered cheese from the Kraft box.
Tuesday, February 28, 2012
Zucchini Pasta
I can't call this a recipe. But I have to share. It's more of a method? I dunno. You tell me.
In any case, I hardly eat any grains at all. I sort of miss pasta, but I think really what I have been missing is pasta sauces. I love the sauce. So I found this information somewhere on how to use zucchini as a pasta. Through some trial and error, I have found the correct method to make this really work (the info I found was not all that great and I had to figure some stuff out on my own).
The result is a texture that is definitely pasta-esque, holds the sauce, and does NOT impart much zucchini flavor, oddly.
Preparing Zucchini Pasta
young zucchini (5-6 inches long)
salt
water
ice cubes
Set a pot of salted water to boil. Meanwhile, use a mandolin if you have one and slice your zuc thin, but not paper thin - about the depth of fettuccine noodles. Slice them to make strips if you so desire, or leave them as they come off the fruit. Discard the middle seed portions. Prepare an ice bath (bowl of ice water) and set aside. Once at a rapid boil, drop your zuc strips in the pot of salted water and set a timer for 2 minutes. DO NOT LEAVE THEM IN LONGER. As soon as time is up, empty the hot water using a strainer, and immediately get your strips into the ice bath. Once all the way cool, use the strainer again and allow the zuc to drain completely. That is it! You can set them on paper towels to get additional moisture off as well, but I don't bother.
Because the squash is cold, make sure your pasta sauce is nice and hot. Unless you are making a cold pasta dish, in which case, it doesn't matter. That's a free tip for you right there.
Eric's method: open a box. add water.
In any case, I hardly eat any grains at all. I sort of miss pasta, but I think really what I have been missing is pasta sauces. I love the sauce. So I found this information somewhere on how to use zucchini as a pasta. Through some trial and error, I have found the correct method to make this really work (the info I found was not all that great and I had to figure some stuff out on my own).
The result is a texture that is definitely pasta-esque, holds the sauce, and does NOT impart much zucchini flavor, oddly.
Preparing Zucchini Pasta
young zucchini (5-6 inches long)
salt
water
ice cubes
Set a pot of salted water to boil. Meanwhile, use a mandolin if you have one and slice your zuc thin, but not paper thin - about the depth of fettuccine noodles. Slice them to make strips if you so desire, or leave them as they come off the fruit. Discard the middle seed portions. Prepare an ice bath (bowl of ice water) and set aside. Once at a rapid boil, drop your zuc strips in the pot of salted water and set a timer for 2 minutes. DO NOT LEAVE THEM IN LONGER. As soon as time is up, empty the hot water using a strainer, and immediately get your strips into the ice bath. Once all the way cool, use the strainer again and allow the zuc to drain completely. That is it! You can set them on paper towels to get additional moisture off as well, but I don't bother.
Because the squash is cold, make sure your pasta sauce is nice and hot. Unless you are making a cold pasta dish, in which case, it doesn't matter. That's a free tip for you right there.
Eric's method: open a box. add water.
Punkin Curry Soup
I know it's been a while. I've been lazy busy!
I'll get a pic of this later. I make it all the time
Brandee's Punkin Curry Soup
1/4 of a medium sized kabocha squash, peeled or not, cut up into 1/2 inch cubes
2-3 c. water or stock
1-3 TB good curry paste from an Asian market (I use http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B000EI2LLO I get it from Ranch 99)
1 tsp Coconut extract - or 1 small can coconut milk
1 stalk lemon grass
1 handful fresh basil
1 fresh lime
1-3 cups cut up additional veggies, tofu, chicken (pre-cooked) or fish to your taste such as:
cauliflower, zucchini, bell peppers (any color), mushrooms, tomato, pineapple, turnips... whatever is clever
Add squash to water or stock and set it to boil until tender (20-30 mins). Add curry paste. Remove some of the cut-up squash and set aside. Use an immersion blender (or regular blender) to make a thick soup base from the remainder of the squash and liquid. Reintroduce the cooked squash to the soup and add the coconut extract/ milk, more water/stock if needed, 1 stalk lemon grass cut up, additional veg / meats.
Allow this to come to a low simmer and cook until your veggies are done enough for your taste (I let it go another 10 mins). Right before serving, add a generous handful of fresh basil and allow to cook for 1-2 more minutes. Squeeze fresh lime juice into your bowl right before you eat.
So freakin' good!
Eric's dinner: more of the same! Although, I did try out a new (bottled) pasta sauce on him that was a rose alfredo with tomatoes in it. He says, "I didn't hate it" which means this is something he would eat again. Good times.
I'll get a pic of this later. I make it all the time
1/4 of a medium sized kabocha squash, peeled or not, cut up into 1/2 inch cubes
2-3 c. water or stock
1-3 TB good curry paste from an Asian market (I use http://www.amazon.com/Mae-Ploy-Thai-Curry-Paste/dp/B000EI2LLO I get it from Ranch 99)
1 tsp Coconut extract - or 1 small can coconut milk
1 stalk lemon grass
1 handful fresh basil
1 fresh lime
1-3 cups cut up additional veggies, tofu, chicken (pre-cooked) or fish to your taste such as:
cauliflower, zucchini, bell peppers (any color), mushrooms, tomato, pineapple, turnips... whatever is clever
Add squash to water or stock and set it to boil until tender (20-30 mins). Add curry paste. Remove some of the cut-up squash and set aside. Use an immersion blender (or regular blender) to make a thick soup base from the remainder of the squash and liquid. Reintroduce the cooked squash to the soup and add the coconut extract/ milk, more water/stock if needed, 1 stalk lemon grass cut up, additional veg / meats.
Allow this to come to a low simmer and cook until your veggies are done enough for your taste (I let it go another 10 mins). Right before serving, add a generous handful of fresh basil and allow to cook for 1-2 more minutes. Squeeze fresh lime juice into your bowl right before you eat.
So freakin' good!
Eric's dinner: more of the same! Although, I did try out a new (bottled) pasta sauce on him that was a rose alfredo with tomatoes in it. He says, "I didn't hate it" which means this is something he would eat again. Good times.
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