My total, number one passion in life is food… Everything about food… I love food. I live to eat food — but most of all — I love to cook food!
The planning, the creativity, the construction, the aroma’s, the sizzle, the plating and the taste… Wow — it’s what rocks my world.
I’m Italian — so the most important time in our family’s life is the meal times. Especially Sunday dinners. The entire family – no matter what stops what ever they are doing to run home, or to an Aunt’s house for the family gathering and the traditional Sunday sauce, pasta, meats, salad’s and dessert — of course with espresso and a splash of Sambocca with three beans floating on top of the coffee — (for luck)…
Before I go any further you should know that I am a pasta and bread junky!!!! It is so serious that i am thinking of starting a “Pasta and Bread Eaters Anonymous”…..
I’m Italian — therefore my favorite food is pasta!!! I could eat pasta for all three daily meals. Yes — that includes breakfast. Nothing like – cold pasta, cold pizza and a meatball for breakfast — It get’s me flowing for the entire day.
The one problem is — the pounds that all of these wonderful, Italian foods put on. I could easily watch my waist line disappear and widen by the minute. OK — so the older I get – the more it becomes obvious that the wonderful meals always accompanied with pasta – as my dear mom use to do — are a thing of the past. I learned this a bit older in life – but my daughter has always felt this way. She is the picture of Trim, tall and healthy. I guess what this means is that at any age — we should all “watch” what we eat. Now that dosn’t mean that we can’t be creative and enjoy our food – but at least three meals a week I now aim to healthy. I now substitute one pasta meal a week – sometimes more with my take on “living without pasta and bread”.
NOW – I KNOW EXACTLY WHAT YOU ARE SAYING TO YOURSELF — “HOW AM I GOING TO DO THIS AND MAKE IT TASTE GOOD” AND — “HOW AM I GOING TO GET MY ENTIRE FAMILY TO TRY THIS AND MORE IMPORTANTLY – LOVE IT”???? I PROMISE YOU — THAT WHEN YOU BRING YOUR FAMILY TOGETHER FOR YOUR SUNDAY FAMILY DINNER AND GATHERING THAT THEY WILL NOT ONLY LOVE IT — BUT WILL BELIEVE THAT YOU WORK MAGIC IN YOUR KITCHEN!!!
The key is —- fresh, clean, crisp foods that make fresh, clean, crisp dishes and of course use those spices!!!
Here are a few recipes and techniques that I live with and recommend.
– ADD IN MY PASTA (ZOODLES) AND SAUCE RECIPES FROM THIS WEEKS SHOW AND I AM ADDING A FEW MORE QUICK SAUCES AND DIFFERENT SHAPE ZOODLES.
There are many different shapes of zoodles – the this – spaghetti like shape, a flat, 1/2 inch in width noodle shape for sauce of to make a baked dish. Also – how about all different vegetables to make a refreshing thread salad accompanied with a light vinaigrette. Vegetable of all kinds, zucchini, radish, cabbage, peppers, cucumbers, carrots and yes – fruits like apples, pairs, avocado. the list goes on and one. Simply make every recipe your own bu being creative.
ADDITIONAL RECIPES FOR BLOG.
Asian Sauce for Zoodles – Zucchini
3 cloves of garlic
1 onion – small chop
2 large zucchini
1/3 cup soy sauce
1 tblsp sriracha sauce
1/4 tbsp red pepper flakes
2 tbsp dark brown sugar
2 tbsp sesame oil
1 tbsp rice wine vinegar
Sautee garlic and onion in skillet for 3-4 minutes.
Add in soy sauce, sriracha, rice wine vinegar. Simmer for 2-3 minutes.
Now add the rest of the ingredient and toss in the zoodles.
Spinach and Basil Pesto
2 cups fresh basil
4 cups fresh baby spinach
4 chopped garlic
1/4 tsp cracked black pepper
salt to taste
4 tbsp olive oil
1 and 1/2 cups white dry wine
1/4 cup of pine nuts or walnuts
Put all ingredient in food processor or blender and mix to a smooth consistency. if more liquid is needed add small amounts of wine until desired consistency.
Toss in zoodles and serve….
Fresh – Grape Tomato Sauce with shaved reggiano cheese
4 cups of grape tomatoes
4 tbsp olive oil
1/4 cup dry red wine
1.4 cup shaved reggiano cheese
4 crushed garlic cloves
1/4 cup of fresh basil
2 tblsp dried oregano
2 tblsp butter or margarine for thickness and richness
Pepper and salt to taste.
In sauce pot sautee garlic for 3 minutes on medium heat
put tomatoes in along with red wine. Cover and bring to a fast boil. Than turn down heat add butter or margarine, oregano and basil – salt pepper to taste. Cook until tomatoes begin to open at least half way so that juices can flow – approximately twenty minutes. salt and pepper to taste.
Toss in pasta and top with shaved cheese.
For this dish serve with spaghetti squash or the wider zoodel.