Tag Archives: paleo beginnings

Zucchini Fries with Chipotle Mayo

 One of the veggies I’ve always poo pood is zucchini! If you’ve been following my posts you know my first thought when I hear zucchini is a mushy smooshy mess that you get when you saute zuchini with butter (which I grew up eating Yuck!). Over the years though I’ve grown to love zucchini sticks raw with a little ranch dressing! Especially because we have had an abundance of them in a garden the last few years! The next best thing to eating it raw is my Zucchini Fries! These are tasty, perfect to pair with a burger or hot dog, so quick and easy to make and the dipping sauce adds that little extra kick to spice things up!

Ingrediants for Fries (serves 3-4 people):

3-4 average size zucchini cut in them into 4″ long sticks. I usually cut them in half the long way, cut them in half again, and the cut the fries usually 3-4 fries from each of the quartered sections
3 tbsp olive oil
Salt and Pepper to taste
1/4 tsp smokey paprika
2 tablespoons Roasted Garlic Seasoning

Directions for Fries:

1. In large bowl place zucchini fries and drizzle with olive oil making sure they are coated well
2. In small bowl mix all your spices so you can evenly coat zucchini
3. Sprinkle spice mixture over zucchini tossing zucchini gently so you coat all sides
4. Place zucchini on grill (you want your grill to be between 350-375 degrees)
5. Cook on each side 2-3 minutes (the longer you cook the more “soggy” they will become so you don’t want to overcook) I prefer mine to still have a little crunch to them!

Dipping Sauce-Using my homemade mayo I usually take about a cup of mayo  add 1 1/2 heaping tbsp of Chipotle seasoning (you can use less depending on what your taste buds like), and add in a diced up whole Jalapeño (with seeds removed). Mix it together really well and let sit in the fridge 1-2 hours before serving so the seasoning has time to really soak in.  I usually make this a day or so ahead of time. We use it for everything dipping sauce, burger topping, coating for chicken, it has so many uses as it’s so tasty!

 

The Garden is Bursting with Goodness

I can’t get over the huge amount of Kale, Lettuce,  Pruprle Basil, and Spinach we are harvesting! I had to share lettuce with a neighbor today we have so much! Love summer! So thankful for the ability to produce our own food!  So many great recipes to make this summer! 

    

Garlicky Red Pepper Calamari, Shrimp, and Spinach over “Spaghetti”

Of course we all know typical pasta is not paleo but I have been craving seafood fra diavolo badly! My local grocery store had wild caught squid the other day so I scooped up all of it to create something spicy enough to fill the need for a spicy seafood dish but also quick and healthy. Last weekend was also the start of the winter farmers market here in town so I had two great Spaghetti Squash to use as my “pasta”! This recipe fed 4 plus 2 left over servings for hubby and I to take for lunch tomorrow!

Ingredients:

Garlicky Red Pepper Seafood
1lb uncooked wild caught squid (tubes and tentacles but use which ever you prefer)
1lb cooked shrimp (de-tailed I hate pulling tails off while your eating!)
4 heaping cups of spinach (this will cook down so feel free to add more if you like)
1 large garlic clove minced
1/4 large sweet onion finely chopping
1/2 tsp cayenne pepper
1/2 tsp garlic powder
1 tbsp garlic powder
1/2 tsp dried basil
4 tbsp olive oil
Salt
Pepper
Red Pepper Flakes

Spaghetti Squash “Pasta”
2 medium cut in half and deseeded
Salt
Pepper

Directions for Squash
1. Preheat oven 425
2. Season flesh side of squash with salt and pepper
3. Place flesh side down on thin layer of water on baking sheet
4. Bake 40 minutes
5. Using fork gently scrape flesh into bowl

If you are good at managing your time you can start prepping your seafood while squash bakes or just keep it in the microwave on warm until you need it.

Directions for Seafood

1. In mixing bowl place squid season with salt, pepper, 1/2 tsp cayenne, 1/2 tsp garlic powder mix well
2. Warm 2 tbsp olive oil
3. Once warm add garlic and onion (they should sizzle a little when they hit the pan thats when it is warm enough but be careful not to over cook your garlic) the onion and garlic are done when they become fragrant
4. Add seasoned squid and sauté 1 minute (this cooks quick and you don’t want it to be rubbery and over cooked)
5. Add shrimp to squid sauté 1 minute (shrimp in my recipe were precooked so I just needed to warm them but if you use raw throw them right in with squid initially)
6. Add spinach, 2 tbsp olive oil, 1 tbsp garlic powder and a sprinkle of red pepper flakes, 1/2 tsp dried basil and sauté and continuously stir till spinach is wilted approx. 3-4 minutes
7. Serve over your spaghetti squash

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Farm Market Finds and Life Lessons

When we moved up to the northern part of Massachusetts I was surprised to find so many options for produce. I lived in a rural town in Connecticut but moving up “north” was like a whole different world! Who knew the bottle shaped like a lady that held the brown golden liquid I loved to pour on my pancakes as a child wasn’t really maple syrup after all! Continue reading