Category Archives: Vegetables

April 29, 2016 · 8:02 am

National Shrimp Scampi Day

I love shrimp scampi. In honor of today’s celebration, I’m re-posting my version, which I call shrimp campy because I serve it over zucchini “pasta.” 🙂 You’ll need a spiral vegetable slicer for this one.

RECIPE

Hasty Tasty Shrimp “Campy”

Serves 2

Ingredients:

  • 2 medium zucchini, spiral-cut into noodles
  • 3 cloves garlic, minced or grated
  • 10 oz. frozen cooked salad shrimp (no need to thaw)
  • 1/4 cup extra virgin olive oil
  • 1/4 cup shredded Parmesan cheese
  • salt & pepper

100_1219100_1216

Directions:

  1. Rinse and drain the zucchini. The rinse water clinging to it should be sufficient to create the steam to cook the “pasta” without overcooking it.
  2. Steam the zucchini in a covered, 2-quart saucepan over low heat for 10-12 minutes or until tender. 
  3. Meanwhile, heat the olive oil in a medium-size saute pan over low heat. Add the frozen salad shrimp, salt, pepper, and minced garlic.
  4. Remove saute pan from heat as soon as the shrimp are warmed. Do not overcook.
  5. Toss cooked zucchini “pasta” with the shrimp. Serve garnished with the Parmesan cheese.

100_1220

So there you have it: Shrimp “Campy” without the high-carb pasta! And it sneaks an extra serving of vegetables into your daily diet.

1 Comment

Filed under Healthful Eating, scampi, Shrimp, Vegetables, Zucchini

Tagged as ,

April 23, 2016 · 8:28 am

Use Your Noodles!

I previously sang the praises of spiral vegetable slicers when I bought my SpiraLife. I upgraded to the fancier model but still love my trusty hand-held.

My latest experiment involves sweet potatoes. I peeled a Beauregard (grown locally) and combined its noodles with one zucchini, also spiral-cut, and steamed over low heat for about ten minutes.


I added salt and pepper, and then tossed the “noodles” with a dressing I made from 1 Tablespoon soy sauce, one clove garlic, and a pinch of Chinese Five Spice seasoning.  I topped it off with chopped fresh cilantro. Delicious!

You can change up your vegetables by mixing up the combinations and/or dressings or sauces. What a fun way to be sure you’re eating your vegetables. Enjoy!

Leave a comment

Filed under cooking, Healthful Eating, kitchen equipment, pasta dishes, Recipes, Vegetables, Zucchini

Tagged as , , ,

December 28, 2015 · 8:19 am

Individual Pot Pies

This slideshow requires JavaScript.

I look for ways to make my post-holiday dinner life easier, and one of those hasty tasty meals is individual turkey pot pies. These are great make-ahead dishes made easier by using a can of crescent rolls dough. It’s also a great use-up of leftover side dishes. Use whatever vegetables you have. Here is how I made mine:

 

Recipe

Individual Turkey Pot Pies
(makes 4-6, depending on the size of your oven proof dishes. I used Corningware)

Ingredients:

  • 3 cups cubed cooked turkey
  • 2 carrots, diced
  • 2 ribs celery, diced
  • 1 onion, diced
  • 1 clove garlic, minced
  • 1 cup beans
  • 1 cup whole kernel corn
  • 1 cup mushrooms
  • 1 cup green beans
  • 1½ cups leftover gravy (or use cream of chicken soup)
  • 1 can refrigerated crescent rolls or similar prepared dough product
  • Nonstick cooking spray

Directions:

  1. Preheat oven to 375°F.
  2. In a large skillet, saute the carrots, celery, and onion. Cook for ten minutes.
  3. Meanwhile, prep individual baking dishes with cooking spray, and roll out the crescent roll dough. Cut portions of dough to fit the tops of each dish. (Note: Dough shouldn’t completely cover the dish unless you cut several vent holes)
  4. To the skillet, add garlic and stir. Then stir in the turkey and all other vegetables. Cover and simmer until all vegetables are tender but don’t overcook.
  5. Stir the gravy into the skillet mixture. Add water if mixture is too tight or stiff. Cover and remove skillet from heat.
  6. Spoon pie filling in equal portions into each baking dish. Top with the dough. 
  7. Place all baking dishes on a baking sheet and place on the center rack of the oven. Time for 40 minutes.
  8. Check pot pies. If dough is browned, remove the baking sheet carefully from the oven and allow the pot pies to cool for ten minutes.
  9. Serve on a plate to protect your dining table and to allow guests to add sides such as leftover cranberry sauce or dressing. Enjoy!

 

Leave a comment

Filed under cooking, Healthful Eating, Recipes, Turkey Recipes, Vegetables

Tagged as , , ,

November 28, 2015 · 8:34 am

Spaghetti Squash

Vegetable Impastas

Lately we’re reading or hearing a lot about spiral vegetable slicing, such as zucchini noodles using the SpiraLife or Spiralizer gadget. But don’t forget the spaghetti squash. It may not make perfect noodles–in fact, its flesh more closely resembles rice–yet it’s a good substitute for your favorite pasta.

Cooking spaghetti squash is easy, especially with a microwave oven. Using a sharp knife, puncture the skin in five or six places. Put the squash in a microwave-safe dish and cook on high for six minutes (Times vary depending on the model of your oven). Slice open, remove seeds and pulp, and then pull the flesh into “spaghetti” using a fruit spoon. Top and serve!

This slideshow requires JavaScript.

In this slideshow, I topped with scallops scampi and freshly grated Parmesan cheese. Spaghetti squash offers a delicious way to sneak a serving of vegetables into the meal no matter what toppings or sauce you use.

 

1 Comment

Filed under Healthful Eating, pasta dishes, scallops, Vegetables

Tagged as ,