Category Archives: Recipes

I apologize for yet another zucchini recipe but think this is the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!zucchini pasta with meatballs

 

Zucchini Pasta with Meatballs

Ingredients:

 

1 large zucchini or 2 smaller ones

1-pound ground beef

¼ cup Italian flavored breadcrumbs (I used panko breadcrumbs)

1 Tbsp. parsley

¼ tsp. nutmeg

¼ tsp. allspice

½ cup onion, finely chopped

½ tsp. garlic powder

1/8 tsp. pepper

½ tsp. salt

1 egg

1 Tbsp. olive oil

5 Tbsp. butter

3 Tbsp. flour

2 cups beef broth

1 cup heavy cream

1 Tbsp. Worcestershire sauce

1 tsp. Dijon mustard

 

Directions:

 

Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs.

 

In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well.

 

Roll into 12-16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate.zucchini pasta with meatballs

 

Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes.

 

While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft.

 

When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!zucchini pasta with meatballs

Print Recipe
Zucchini Pasta with Meatballs
I apologize for yet another zucchini recipe but think this s the best one yet. It’s so good that I plan to serve it to company soon! The meatballs can be made ahead of time and you use a spirilizer to turn your zucchini into “noodles”. I think you’ll agree that this zucchini pasta with meatballs is delicious!
zucchini pasta with meatballs
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
zucchini pasta with meatballs
Instructions
  1. Spiralize your zucchini. Place the zucchini noodles in a colander and sprinkle lightly with salt; set the colander in a sink or over a bowl. Let sit while you make and cook the meatballs. In a medium bowl combine the ground beef, breadcrumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper and salt and egg. Mix well. Roll into 12=16 large meatballs. In a large skillet combine olive oil and 1 Tbsp. butter. Add the meatballs and cook, turning to brown on all sides. Cook until the meatballs are cooked through. Transfer to a plate. Add the remaining 4 Tbsp. of butter to the same skillet, heat until the butter is melted and then add the flour. Whisk until it turns brown. Slowly stir in the beef broth and heavy cream. Add the Worcestershire sauce and Dijon mustard and bring to a simmer. Cook until the sauce starts to thicken. Salt and pepper to taste. Add the meatballs and simmer for another 1-2 minutes. While the sauce is thickening rinse the zucchini to remove the excess salt and squeeze dry. In a large skillet melt 1 Tbsp. olive oil, add the zucchini and cook until heated through and somewhat soft. When the sauce and meatballs are ready serve over the zucchini pasta. Zucchini Pasta with Meatballs is delicious and good enough for company!

 

As I mentioned last week I have an abundance of zucchini! I always plant a few extra plants and they all seem to survive giving me lots of zucchini. I don’t mind as I love zucchini and am always looking for new ways to enjoy it. A friend of mine shared this recipe with me recently for a zucchini sauce, which you serve with pasta. I decided to give it a try! It serves about six so my husband and I will be enjoying this for the rest of the weekend!zucchini sauce

 

Zucchini Sauce with Pasta

 

Ingredients:

 

1 onion, chopped

2 large cloves of garlic, minced

2 pounds of medium zucchini, diced

¼ cup basil, minced

4-6 Tbsp olive oil, divided

Sea salt and freshly ground pepper

1 pound of penne pasta or other pasta of your choice.

 

Directions:Zucchini Sauce

 

Finely chop the onion and mince the garlic. Cut the squash into ½ inch pieces.

 

Put a large pot of water on to cook the pasta.

 

In another large pot, sauté the onion in 1-2 Tbsp. of the olive oil. Sauté for 5-7 minutes or until the onion is soft. Stir in the garlic and sauté for another minute and then add the zucchini, along with 2 Tbsp. Olive oil. Cook uncovered for about three minutes and then cover the pot, lower the heat and cook until the zucchini are extremely tender, about 15-20 minutes. Stir occasionally and add a little water if you notice the zucchini is sticking to the pan. Just before the zucchini is done add ¼ cup of minced basil.

 

While the zucchini is cooking bring the pot of water to boiling and cook the pasta. When the pasta is done combine the cooked pasta with the zucchini sauce. Cook over medium heat until the pasta is nicely coated with the sauce. Sprinkle with Parmesan if desired.Zucchini Sauce

 

Enjoy.Zucchini Sauce

This month I seem to be cooking my way through the June issue of the Clean Eating magazine. There are so many delicious and healthy recipes. Many of their recipes take less than ½ hour to put together, start to finish, plus they usually make four servings which is perfect for my husband and I. We can enjoy a dinner and leftovers for lunch the next day. This Coconut and Curry Scallops recipe is no exception. It’s rather mild as far as curries go but still very tasty.Coconut and Curry Scallops

 

Coconut and Curry Scallops

 

Ingredients:

 

1 Tbsp. coconut oil

1 ½ Tbsp. ginger, peeled and minced

1 clove garlic, minced

1 Tbsp. Curry powder

1 tsp. ground turmeric

½ tsp. Cinnamon

1 pound of bay scallops, defrosted overnight in the fridge if frozen, rinsed and patted dry.

1 cup trimmed green beans

1 cup cubed red or orange bell pepper

¾ cup full-fat coconut milk

½ cup plain whole milk yogurt

½ cup quartered button mushrooms

½ lemon, juiced

¼ cup fresh basil, thinly slicedCoconut and Curry Scallops

 

Directions:

 

In a large skillet, on medium high heat the coconut oil. Add ginger, garlic, curry, turmeric and cinnamon and sauté until fragrant, 30 seconds to one minute. Add the scallops, green bean and pepper and sauté for 2-3 minutes, stirring occasionally.Coconut and Curry Scallops

 

Stir in coconut milk, yogurt and mushrooms. Reduce heat to medium and simmer for four minutes. Turn off heat and stir in the lemon juice. Garnish with basil.

 

I served the coconut and curry scallops over quinoa, which was delicious. You could also serve over brown rice.Coconut and Curry Scallops

 

I have never cooked with frozen scallops before and I was amazed at how good they were. I found some at our local co-op and they didn’t even smell fishy at all! Have you cooked with scallops before? In our early married life the only time I ever had scallops was when my husband’s grandmother served her delicious scallop casserole which was basically scallops, Ritz crackers and butter! Although Gram’s recipe was tasty this recipe is much better for you!Coconut and Curry Scallops

 

 

During the busy summer months I love to find quick delicious dinners. This Chicken Bruschetta is not only delicious but takes less than 15 minutes to prepare!Chicken Bruschetta

 

You can mix up the Bruschetta part of the recipe the day before and save yourself even more time. There is minimal cooking time in the oven so you don’t have to worry about heating up the kitchen on a hot summer night. I was so impressed by this Chicken Bruschetta that I am planning to serve it for our company next time they visit! The recipe is divided into three parts, the chicken, the salad and the bruschetta.Chicken Bruschetta

 

Chicken Bruschetta

 

Ingredients:

 

Chicken:

12 skinless, boneless, chicken tenders ( just under two pounds)

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper

 

Salad:

 

24oz Quartered artichoke hearts in water, drained and rinsed

1/3 cup feta cheese

¼ cup fresh basil, thinly sliced

½ lemon, juiced

1 Tbsp. extra virgin olive oil

2 tsp. red wine vinegar

1 tsp. oregano

¼ tsp. black pepper

4 tsp. pine nuts

 

Bruschetta:

 

3 plum tomatoes, diced

½ cup fresh basil, finely chopped

4 tsp. extra virgin olive oil

1 tsp. red wine vinegar

2 cloves garlic, minced

¼ tsp. sea salt

 

Directions:

 

First prepare the Bruschetta. In a small bowl, combine all bruschetta ingredients. Cover and place in the refrigerator. Can be made the day before.

 

Prepare the salad. In a medium bowl coming all the salad ingredients except the pine nuts.

 

Prepare the chicken. Adjust your oven rack sop that it is about six inches below the broiler and preheat the broiler to high. Place the chicken on a large rimmed baking sheet. Drizzle with lemon juice and sprinkle the cheese and pepper evenly over the chicken. Broil the chicken for six minutes. I found the chicken wasn’t quite done so I flipped it over and cooked form a few minutes on the second side until cooked through.

 

On a lower rack, while the chicken is cooking bake 1 1/3 ups of the bruschetta in an uncovered ovenproof dish, until warmed. Add the artichoke salad mixture as well and bake for 2-3 minutes or until warmed.

 

I found that by placing everything in the oven at the same time was perfect.

 

To serve layer the artichoke mixture, 2-3 chicken tenders and 1/3 of the bruschetta. Top with 1 tsp. pine nuts.Chicken Bruschetta

 

This Chicken Bruschetta serves four.Chicken Bruschetta

 

An added bonus for this recipe, use the leftover Bruschetta on your poached egg the next morning. Delicious!Bruschetta

 

This original recipe was adapted from Clean Eating.

Yes the house is on the market and I’ve cut back on my gardening and I’m really not planning on doing any preserving this year. Except the raspberries are doing so well and I just love old-fashioned raspberry jam so I just couldn’t resist. Last week I made a small batch of simple and delicious raspberry jam. The intense raspberry flavor of this jam makes it a long-time favorite. Warming the sugar beforehand keeps the jam boiling evenly and ensures success.

 

I love the recipes that just make a small batch of jam. This raspberry jam only makes 4 cups. Perfect to spread out and enjoy over the course of the year.Raspberry Jam

 

Raspberry Jam

 

Ingredients:

 

4 cups raspberries

4 cups granulated sugar

 

Directions:

 

Place the sugar in an ovenproof shallow pan and warm in a 250-degree oven for 15 minutes. Warm sugar dissolves better which will help the jam to boil evenly and ensure that your raspberry jam is a success.

 

Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heart, mashing the berries with a potato masher as they heat. Boil hard for one minute, stirring constantly.Raspberry Jam

 

Add the warm sugar, return to a boil and boil until the mixture will form a gel, about 5 minutes.

 

Ladle into sterilized jars and process for ten minutes or as directed in your canning book.Raspberry Jam

 

Makes exactly four cups and the jars of raspberry jam will look so nice on your pantry shelf!Raspberry Jam

 

Are you growing raspberries in your garden? This is a relatively new raspberry bed for us but with all the rain the plants seem to be very happy and are producing a wonderful crop of raspberries this year. I will not be making anymore raspberry jam instead we will just have to enjoy the berries as we pick them!

 

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Stir fry noodles serve as a complete, one dish meal. Learn how to cook it in this post.

When you hear the words “stir fry”, what first comes to your mind? Some people would say vegetables. I’d say noodles. It’s one of my favorite comfort foods. Stir fry noodles are easy to prepare. You would also love the fact that it can be served almost any time of the day—whether in the morning or late at night.

You can stir fry any noodle, whether it’s rice noodles, soba noodles or udon noodles. You can also do it with fresh or dried noodles. In fact, it is also possible to stir fry regular Italian noodles.

What I like about rice noodles is that these are a lot firmer compared to other noodle types. Thus, it won’t turn mushy after you sauté them in the pan.

Rice noodles are also called pad thai noodles or rice sticks. They look like fettuccine and come in different packages.

Health benefits of rice noodles

Aside from being delicious and easy to cook, there’s another reason why I love to feast on stir fry noodles.

Rice noodles are very nutritious. It is packed with fiber, protein, zinc, and iron. And if you are looking to lose weight, rice noodles are a better alternative to cooked white rice. A cup of stir fry rice noodles has about 180 calories, while a cup of cooked white rice has 200 plus calories.

If you are looking for a gluten-free food, just consider stir-fried rice noodles. After all, rice is naturally gluten-free. Thus, rice noodles are also a good alternative to noodles made from wheat flour.

Rice noodles are rich in zinc which can promote a well-functioning immune system and iron, which helps the body in producing red blood cells.

These noodles are also packed with protein. A cup of cooked rice noodles contains about 2 grams of protein or nearly 3 percent of the daily protein needs of men. It also contains about 1.8 grams of fiber, representing 7 percent of the recommended daily requirement for men.

Tips in stir frying rice noodles

Aside from the noodles, a typical stir fry rice noodles recipe contains four to five ingredients. Chicken and beef are common ingredients as well as snow peas and bean sprouts. The said veggies are quick cooking so they should be added towards the end of the cooking.

It is also possible to add broccoli and carrots. But since the said vegetables are hard, I would recommend you steam them first so that you will have an easier time stir frying them.

You don’t need to visit an Asian grocery just to get a special kind of sauce or liquid seasoning for stir-frying noodles. You can simply season stir fry noodles with soy sauce or rice wine.

Some experts suggest using chili garlic sauce or oyster sauce to make the stir fry noodles richer and more flavorful.

In pushing and tossing food around the wok, using a wooden spatula or metal chan is highly recommended. The latter is particularly very useful in removing food from the wok.

Stir Fry Rice Noodles with Shrimp Recipe

Now let’s go to the stir fry rice noodles with shrimp recipe. This is one-dish meal because it has starch courtesy of the rice noodles, and lots of fresh veggies. Plus, the shrimp further makes this dish complete.

This recipe serves four people. It should take you around an hour to finish it.

Ingredients:

  • 12 ounces medium shrimp, peeled and deveined
  • 4 ounces of pad thai noodles
  • One tablespoon of peanut oil
  • One tablespoon of rice vinegar
  • Two and a half teaspoons of honey
  • One tablespoon of ground chile paste
  • One tablespoon of soy sauce
  • Two tablespoons of chopped unsalted cashews
  • One tablespoon of sliced garlic
  • Two teaspoons of fresh ginger, sliced
  • One green Thai chile
  • Three fourths cup of snow peas
  • Three fourths cup of fresh bean sprouts
  • One fourth teaspoon of salt
  • 12 sweet mini peppers
  • Three fourths cup of carrots, matchstick cut

Step by step guide

  1. Combine the vinegar, soy sauce, honey and ground chile paste in a medium bowl. Stir well then add the shrimp. Toss to coat. Cover this and refrigerate for about 30 minutes.
  2. Cook the noodles by following the package directions. Remove the salt and fat by rinsing the noodles with cold water and draining it.
  3. Heat a large wok over medium-high heat. Add the oil and swirl to coat.
  4. Add the cashews as well as ginger, garlic, and chile to the pan. Stir fry for a minute or until the garlic has turned brownish. Remove the cashew mixture from the pan and set aside.
  5. Increase the heat then add the carrot, sweet peppers and salt. Stir fry for two minutes. Add the shrimp mixture then stir fry for another two minutes.
  6. Stir in the noodles and peas. Cook for a minute. Toss to coat.
  7. Return the cashew mixture to the pan. Add the bean sprouts and cook for a minute. Toss frequently.

That’s it! You now have yummy stir fry rice noodles with shrimp that you can serve or enjoy any time of the day.

What do you think of this recipe? Let me know your thoughts by writing in the comments section below.

 

Hi friends, I’m Susan from http://www.cookthestone.com. I spent most of my time in the kitchen to make tasty meals for my family. The feeling when your husband and your kids are full with food cooked by you is amazing. I understand and want to share my experience with you. Hope they can help you in your daily life. I will very appreciate your encouragements in the comment section below. Thank you!

 

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