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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




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




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




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



Despite the fact that I’ve cut back on my garden I am still growing a healthy crop of zucchini! I love zucchini and I always grow more than I need. How do I use it up? Here are a few of my favorite ways:


Favorite Zucchini Recipes:


Zucchini and Parmesan Crusted Chicken

This recipe has been adapted from a recipe I tried using HelloFresh. Although the original recipe was good I felt it needed a little something more so I added some minced garlic! Why have I never thought of topping a chicken breast with shredded zucchini? The zucchini keeps the chicken moist and tender while it is cooking. The addition of garlic and Parmesan gives a delicious flavor to the mix.Zucchini Parmesan Crusted Chicke


Zucchini Fettuccine Alfredo

I love using my spiralizer to create zucchini noodles. I use the noodles in all sorts of ways. Sometimes I use zucchini noodles in place of pasta when serving spaghetti and meatballs. I’ve recently been experimenting to create a Fettuccine Alfredo using zucchini noodles and a light sauce. This extra light Alfredo sauce for pasta gets its silkiness from fresh ricotta and grated Parmesan cheese. I think it’s a winner! Perfect all by itself of serve as a side dish with grilled steak.Zucchini Fettuccine


Corn Zucchini Salsa

I love zucchini and I always plant more than I need in my garden. As a result I am always looking for new ways to use it up! This is a new recipe for me this year! Serve this delicious salsa with tortilla chips or try it on top of grilled chicken breasts or fish. It’s got just the right amount of zip!Corn Zucchini Salsa


Chocolate Zucchini Cake

One of my favorite ways to use up zucchini is making a Chocolate Zucchini Cake. This recipe is especially good if you have some oversized zucchini that need to be used up. A friend of mine shared this recipe with me years ago and we’ve been enjoying it ever since.Chocolate Zucchini Cake


Zucchini Relish

The same friend that shared her chocolate zucchini cake recipe also gave me this wonderful relish recipe. I don’t even buy relish any more as this is the family favorite. Another wonderful way to use up zucchini! Making this relish is a two-day affair so be sure to plan accordingly.Zucchini Relish



Zucchini Quiche

A friend I worked with shared this recipe with me years ago. I have made it every summer since then and we still enjoy it! You can serve it as a complete dinner along with a salad or use it as a side dish.Zucchini Quiche


Turkey, Quinoa and Zucchini Meatloaf

Looking for a delicious and healthy meal? Try this delicious meatloaf recipe, it works best to make individual meatloaves.


Are you a zucchini lover? What is your favorite recipe?



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





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

½ lemon, juiced

1 Tbsp. Parmesan cheese

½ tsp. black pepper




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




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




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




4 cups raspberries

4 cups granulated sugar




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!





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.


  • 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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