I haven’t posted for a long time, and in case anyone’s reading this, I apologize.
In some ways, I have been distracted by the sad goings-on in Libya and other spots, but in other ways, I have been doing really well.
I wanted to do this blog to learn new recipes, but the last few weeks I’ve been happy to rely on old (new) standards – Alton Brown’s Pot Roast, Melissa Joulwan’s “You’re the Tops” Tuna Salad, PaleOMG Carrot Cake Pancakes, and some old standbys which I haven’t posted: Cheeseburger Salad and Turkey Paprikash.
Still, I did recently try a new recipe. I got a gift of lots of zucchini (and for you whose gardens are still producing, keep me in mind!), so I made zucchini noodles. And these were *wonderful*. I made them twice in a week.
This recipe is not quick, but it is easy. From the website:
2 small zucchini, julienned (about 2 cups) [Julienne peeler is essential.]
generous 1/4 teaspoon salt
1 tablespoon almond flour or almond meal
1/2 teaspoon coconut oil
1 tablespoon extra-virgin olive oil
1 clove garlic, crushed
3 eggs, scrambled
a handful of fresh parsley, minced for garnish (optional)
salt & pepper, to taste
1. Place the julienned zucchini in a colander or wire strainer and toss with the salt until coated. Allow to sit for 20 minutes to drain excess water, then rinse and pat dry with paper towels. (You may be tempted to skip this step; I strongly advise against it. This step insures tender, rather than watery, noodles.)
2. While the zucchini is sweating in the colander, heat a large skillet over medium-high heat. Mix the almond flour with the coconut oil, sprinkle it with a smidgen of salt, then sauté in the pan, stirring often with a wooden spoon, until it’s toasty brown, about 1 minute. Remove from pan and save for garnish.
3. Return the pan to the heat and add the zucchini noodles. Sauté until just tender, about 1-2 minutes. Push the noodles to the side of the pan, and reduce heat to medium-low. Wait a minute; it’s essential that the pan cools down before adding the eggs. Add the olive oil and garlic. When the garlic is fragrant, about 20 seconds, pour in the eggs and allow them to cook until just beginning to set a tiny bit. Mix the zucchini noodles into the egg and continue to stir gently and continuously until the egg is set and clinging to the noodles. Taste, then add salt and pepper to your liking.
4. Serve noodles in a deep bowl and sprinkle with the almond flour crumbs and minced parsley. Slurping and ridiculously big bites heartily encouraged.
Here are my results!