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.

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.

Oatmeal Pankcakes

I feel weird calling these pancakes, but they totally ARE pancakes, they just use (almost) the exact same ingredients as the bowl of oatmeal that I have every single morning.  This was my first attempt at making healthy pancakes at all, and I can't believe how perfect these came out.  Light and fluffy (make sure you follow my directions or I think you would end up with cookies - much more solid and heavy) the texture is perfect, and the flavor is .. umm.. perfect. I am still in awe that I pulled this off.

Oatmeal Pancakes

dry ingredients:
1/3 c. (40g) Oat Flour
1 scant tsp baking powder
pinch of salt
1 TBS Stevia cup-for-cup (or your preferred sweetener, to taste)
Optional: 1 tsp. flax seed meal and 1 tsp chia seeds

wet ingredients:
1/3 c. unsweetened almond milk
1/8 c. (28g or equiv of 1/2 an egg) eggwhites
1/2 tsp vanilla
2 TBS canned pumpkin

Combine the dry ingredients in a bowl.  Using a whisk, stir really well to introduce as much air as possible.  In a separate bowl, whisk the wet ingredients, again, introduce as much air as possible.  Keep the wet and dry separate until the very last second before cooking.  Heat your skillet up to medium.  Very lightly grease the pan. Only when you are totally ready to pour your batter in, combine the wet and the dry.  Try not to over-stir.  Allow side 1 to cook until air bubbles appear, then flip and give it a couple more minutes.

I enjoyed mine with some sugar free maple syrup, and a side of blueberry and strawberry compote I threw together. HEAVEN.

Yield: 4 dollar sized pancakes, 206 calories for all of them.

bonus side shot of the fluffies:

Next weekend, I am going to try adding in different things.  Can you say chocolate banana pancakes?  I sure can...


Eric's Breakfast:  It's the hub's b-day so he got special pancakes this morning, which is what inspired me to make a healthy pancakes for myself.  The jealousy was a bit overwhelming ;)  Behold!  Cinnamon Bun Pancakes complete with bacon on the  side.  They smelled divine.  He said it was one of the best things he has ever eaten.  Go me ;) 

and here is a bonus shot with the cream-cheese glaze all ooey-gooey and melted into the crevices:

Grilled Asparagus Salmon Salad with Mustard Vinaigrette

Fast and easy (just the way I like it)

Grilled Asparagus Salmon Salad with Mustard Vinaigrette  

1/2  bunch thin asparagus, cut into 2-3 inch pieces
1 c. heirloom cherry tomatoes, halved
2 green onions, sliced
1 red bell pepper, sliced into 2-3 inch strips
4-6 oz salmon, fresh or canned

for the vinaigrette:
2 TBS Spicy Brown Mustard
juice of 2 lemons
1 clove garlic, minced
2 tsp Smokey African spice mix from Trader Joes (you can use any spices you want)
salt and pepper to taste
couple teaspoons of water to loosen if needed

If using fresh salmon, cook and season it your favorite way and set aside to cool (I did a 5 minute pan-sear, and finished deglaze of 1/2 lime juice, covered the pan, and let the steam finish cooking). Bring a pot of salted water to a rapid boil.  Drop your asparagus in for about 3 mins, just to par boil.  Drain, and toss in a skillet under high heat.  Add bell peppers.  Cook until skin starts to blacken (I like mine real scorched).  Set aside to cool.

Prepare your vinaigrette by adding all components and whisking.  Combine salmon, all veggies, and vinaigrette together and toss until evenly coated.  *The Vinaigrette is quite strong in flavor, so you may want to use less, or cut it with olive oil before adding it to your bowl.

about 400 calories when using 6oz. salmon

Eric's Dinner: Cheese Quesadilla aka: cheddar cheese on a flour tortilla and tossed in a skillet of butter for 3 minutes.