Posts Tagged ‘zucchini’

Lazy meals: Meatballs with zucchini “pasta”

September 27, 2011

Spend a little more on quality mince beef and you can be rewarded with a meal unlike anything you’ve tried before with the housewive’s staple. If you can source some free range or organic mince beef that has been aged, it’s well worth the effort. The meat that I used was pasture fed Black Angus from Argyle Prestige Meats which I bought at Harris Farm Markets.

Pastured mince angus beef

Pastured mince angus beef

This dish is another of those lazy-but-oh-so awesome Paleo-friendly dishes that I love to make and then savour. Meatballs put the ‘comfort’ back in comfort food, but the beauty of this dish is that the zucchini “pasta” is a great stand in for the grain variety. I’m not going to post a recipe for the meatballs as everyone seems to have their favourite recipe for meatballs already, but I wanted to post this all the same as an idea of a great dish that can come from sourcing the best ingredients you can and applying those to a favourite recipe with impressive results. This may all sound like hyperbole, but when you really get in to Paleo cooking, your tastebuds search out good quality ingredients instead of addictive, but empty and damaging, hits of wheat and sugar.

Here are the details for making the zucchini “pasta”: make the pasta threads themselves by slicing the zucchini into julienne strips, then dunk in boiling water for 2 minutes only and then drain. Use 1 zucchini per person that you are serving.

Meatballs with zucchini "pasta"

Meatballs with zucchini "pasta"

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Winter meals: Zucchini “pasta”

August 3, 2011

Pasta is without a doubt one of the best comfort foods around and is generally a convenient fallback for many a busy and hungry eater. But since grains are out on Paleo, what is one to do? Enter the zucchini! This dish is easy and really adaptable for making your old favourite pasta dishes. It’s easier if you have a mandoline to slice the zucchini up in julienne style, but can be done manually. My fave Paleo blogger, Nom Nom Paleo tracked down a julienne peeler and uses that. I think I’ll have to get one myself as my Masterchef mandoline is a pile of crap it would seem 😦

Zucchini ready to be sliced

Zucchini ready to be sliced

I’ve made this zucchini pasta twice, the first time with some amazing Spring Hill aged beef mince to make meatballs in tomato sauce and the second time was to make a basil pasta with veggies.

You really can treat it just like pasta, the only differences are that you obviously have to “make” the pasta threads themselves by slicing the zucchini and it literally needs only 2 minutes dunked in boiling water only – otherwise it goes floppy, and no one likes floppy, soggy things right? I would prepare 1 zucchini per person that you are serving.

Cooked zucchini pasta

Cooked zucchini pasta

 

Basil pesto zucchini pasta served with juicy steak

Basil pesto zucchini pasta served with juicy steak