A couple of days ago, I roasted a whole chicken. Yesterday I decided to make Chicken Zoodle Soup. I took the chicken carcass, meat & bones, placed them in a pot with water and chicken bouillon. I let this cook for a couple of hours then took the meat off of the bones. To complete the soup, I chopped a red onion, & thinly sliced 2 carrots & 2 stalks of celery. I placed the veggies in the pot with the chicken, added salt and pepper and let the soup cook until the carrots were fork tender. With my spiralizer, I took 2 zucchini and made them into zoodles. Added the zoodles to my soup and let cook about 15 minutes so the zucchini was tender. This was very delicious and great for a cool fall day.
Every cuisine has some sort of noodle. Like spaghetti in Italian cuisine and rice or soba noodles in Asian cuisine. Since being on the ketogenic diet, we have found ways to have noodles that are not made with flours of any kind. These noodles include spaghetti squash and zoodles (which are spiral cut zucchini). We purchased this spiral cutter and have found that it works well on squashes but not so much on raw potatoes because it is mainly plastic with a metal blade and as you know potatoes are a little hard until cooked.
Yesterday I shared a picture of a large zucchini from our garden. It is that time of year when you are eating fresh vegetables. They seem to taste better when you get them fresh from the garden. Here is a picture of a large zucchini, some Early Girl tomatoes and a few tomatillos. The tomatillos are volunteers. We did not plant any the last couple of years but they keep coming up in the summer.
We planted one zucchini plant this year. Usually you get more squash than you can eat. Not this year. We have only gotten 2 huge zucchini and a couple small ones. It’s funny that we pick vegetables on Friday before going to work on the weekend. Than on Monday we end up with this size of zucchini. How did we miss it on Friday?
Whether you grow your own zucchini or buy them at the store. Try this Zucchini Parmesan Crisps by Ellie Krieger, Food Network.
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (¾ ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper
Slice the zucchini into ¼ inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
Just started my new driving job today. The ideal job – work 2 days, Saturday and Sunday, then have 5 days off. Money is good and it is driving locally. This means my weekend posts will be done late in the day or maybe even skipped if I don’t get home in time.
2 med. Zucchini squash
2 med. Pattypan squash
2 med. Yellow crookneck squash
¼ c. olive oil
4 green onions, white part, sliced
¼ tsp. dried basil
¼ tsp. oregano
¼ tsp. thyme leaves
¼ tsp. Rosemary
2 Tbsp. Red wine vinegar
Salt & pepper to taste
Rinse and scrub squash. Slice evenly.
On a cookie sheet place squashes, onions and seasonings. Toss with oil and place in a 350 degree oven for about 30 minutes until the vegetables are tender. Before serving toss with vinegar. Salt and pepper as needed.
This recipe is is relatively easy to make and much lighter than regular lasagna with pasta noodles.
3 zucchini, washed, ends cut
2 Tbsp. Pork rinds, crumbled
15 oz. Can tomato sauce
2 Tbsp. Italian seasonings
½ tsp. Garlic salt
8 oz. Ricotta cheese
¼ c. chopped green pepper
¼ c. chopped green onions
2 ½ oz. Can sliced mushrooms, drained
15 oz. Can artichoke hearts, drained, sliced
1 Tbsp. Chopped basil or 1 tsp. Dry
1 c. shredded Swiss cheese
1/4 c. Shredded Parmesan cheese
Cut each zucchini lengthwise into ¼: slices. Pat dry with paper towels. Combine tomato sauce and Italian seasoning. Beat egg with garlic salt. Add Ricotta cheese.
Oil a 7 x 11” baking dish, then sprinkle with pork rinds. Arrange zucchini in dish. Spoon half of sauce on zucchini. Spread half the Ricotta mixture over sauce, half the green pepper, green onions, mushrooms, artichokes and basil. Sprinkle with half the Swiss and Parmesan cheeses. Repeat layers ending with cheese.
Bake at 350 degrees F. about 30 minutes until heated through, cheese is melted and vegetables are tender. Let stand 10 minutes before serving.
The cooler weather is here (we are only getting to 65 degrees Fahrenheit in Southern California – HaHa ) which means it is a great time for some chili. This Squash Chili is a great vegetatian recipe. Enjoy!
2 tsp. Olive or vegetable oil
1 yellow onion, peeled & chopped
3 garlic cloves, peeled & finely chopped
3 c. diced butternut squash
2 to 4 Tbsp. Chili powder
½ tsp. Dried oregano
1 to 2 tsp. Ground cumin
1 tsp. crushed red pepper flakes
¼ to ½ tsp. Cayenne
¼ c. water
16 oz can black beans, drained & rinsed
2 16-oz cans dark red kidney beans,drained & rinsed
2 28-oz cans diced tomatoes
2 small zucchini, chopped
Put a large pot on the stove and turn the heat to medium. Let the pot heat for a minute and when it’s hot add the oil. Add the onion, garlic, butternut squash, chili powder, oregano, cumin, red pepper flakes and cayenne. Cook on low heat until the onion is very soft, about 20 minutes. Stir from time to time, if it looks dry, add the water.
Fall weather is getting here with the cooler nights. Here is a great beef stew recipe that’s easy to make and taste delicious! I prefer using a slower cooker. So do the garlic and beef in a pan on the stove top. Then place everything in your slow cooker on low for 6 to 8 hours.
2 lb. Cubed beef
1 pinch salt
1 pinch ground black pepper
2 Tbsp. Extra-virgin olive oil
2 minced garlic cloves, plus 6 cloves smashed
1 bay leaf
1 lg. Carrot, cut into 1” dice
1 zucchini, cut into 1” dice
1 onion cut into 1” dice
1 ½ c. beef broth
1 ½ c. red wine
Preheat oven to 350 degrees. Season the beef cubes with salt & pepper.
Heat olive oil in a Dutch oven (or heavy oven-safe saucepan with a lid) on the burner over medium heat. Add minced garlic and cook until lightly brown. Add beef, stir to coat with oil, and cook until browned on all sides, about 3 minutes each side.
Add smashed garlic, bay leaf, carrot, zucchini and onion, and stir. Add a pinch of salt if desired. Add broth and wine and stir.
Cover pan, transfer to oven and cook until meat is meltingly tender, 2 ½ to 3 hours. Transfer beef, vegetables and all liquid in a deep serving dish.
Today is officially the first day of summer. It has been smoking hot here in southern California. But we must acclimate to the hot temperatures as there will be at least 2 or 3 more hot months. I think of grilling when I think of summer cooking. Here is a kabob recipe using pork as the protein and uses radishes (which I really liked). This is also the perfect Ketogenic recipe. Enjoy!
4 tsp. Vegetable oil, plus more for pan
2 boneless pork chops (about 1 lb. 1 1/2” thick)
8 small radishes, trimmed
1 medium zucchini, cut into 1 1/2” pieces
4 scallions, cut into 2” long pieces
1 ½ tsp. Fresh lime zest
1 ½ tsp. Ground cumin
1 tsp. Chili powder
¼ tsp. Cayenne pepper
Lime wedges for serving
Heat a grill or grill pan over medium-high heat. Lightly brush with the oil.
Trim and cut pork into 2” pieces. In a large bowl, combine oil, pork, radishes, zucchini, scallions, 1 tsp. Salt and cayenne. Toss well to combine. Thread the pork and vegetables onto four 12” skewers. Place the skewers on the grill and cook, turning, until the pork is cooked and the vegetables are slightly browned, 8 to 10 min. Serve with the lime wedges.