Guest Post by Amy of AllspiceandAcrylics
Zoodles are delicious, nutritious, and did I mention delicious? Full of green pasta-like goodness, you can really create whatever strikes your fancy…I do have some favorite online collections recipes I have found myself:
Eatial.com does not leave any zoodle unturned (literally) in their collection: http://eatial.com/zesty-zoodle-recipes-youre-going-to-love/
Greatist.com has a wonderful little collection here: http://greatist.com/eat/healthy-zucchini-noodle-recipes
And then leave it to the Huffington Post for even more ideas! http://www.huffingtonpost.com/2014/04/10/vegetable-noodles-are-going-to-change-everything_n_5112928.html
But, I have I created my own concoction – which is quite healthy, and even more important – yummy…
- Garlic Powder
- Onion Powder
- Coarse Black Pepper
- Coconut Oil (Or your favorite cooking oil)
- 1 Small Onion (Yellow or White)
- 1-2 Small/Medium-Sized Zucchini OR Wide Egg Noodles
- 2 Cans Campbell’s Low Fat Cream of Mushroom Soup
- 8 oz Light Sour Cream
- 10 oz Plain Non-Fat Greek yogurt
- 1lb Ground Chicken or Turkey
- 4 oz chicken broth (herbed broth works great)
- Marsala Cooking Wine
Here’s what to do:
- Dice one small onion. Divide diced onion in half. We’ll use it for two things.
- In a saucepan, mix the cream of mushroom soup, greek yogurt, and sour cream to an even consistency. Add one tablespoon of chicken broth and place over low heat. Be sure to stir occasionally, to avoid scorching.
- If you are making this with zucchini (instead of noodles), use your vegetable noodle shredder to make zoodles out of all of the zucchini you have. My shredder has two sizes, so I like to mix the sizes when I make it. Tip: If you don’t want to have a messy time eating it, cut the zoodles so they’re not just a bunch of super-long strands.
- Mix one half of the diced onions into the meat, with about two teaspoons of paprika, two teaspoons of onion powder, and two teaspoons of garlic powder. Salt lightly and add pepper to taste. Add one tablespoon of the chicken broth. Mix evenly. If you don’t want to get your hands dirty, a pastry blender or a spatula works well, here.
- Form the meat into balls or chunks. The larger the balls, the longer it will take to cook them, and the fewer of them there will be. I recommend making them no larger than about an inch wide.
- If you’re making this with noodles (instead of zucchini), right about here is where you’re going to want to put water on to boil, so it will be ready for the pasta, later.
- In a large frying pan, over medium-high heat, melt about 1 tablespoon of coconut oil. Sauté the remaining onions in the oil, with paprika, garlic powder, and light salt. Sauté for 30 seconds or just long enough for the onions to just begin to turn light brown on the edges.
- Add the meat to the frying pan and brown it. Do not overcook at this stage. Ideally, the meat will still be slightly soft and not quite done by the time you move to the next step. Salt the meat to taste, while cooking. Remember that most cooking wines contain salt, and we’re going to use some in a bit, so keep that in mind when salting the meat. Also remember that turkey will require a lot more salt than chicken to taste yummy.
- Add the remainder of the chicken broth and 4-8oz of marsala wine to the frying pan. Reduce to medium heat. Cook covered for 3 minutes. Don’t forget to stir your sauce!
- Still on medium heat, remove the cover and allow the liquid in the pan to cook off (reduce) until it is about the consistency of a moderately thick gravy. Be sure to continue stirring your sauce occasionally.
- Remove the meat and broth-wine reduction from heat and empty it into the sauce pan with the mixture from step 2. Yes, you want the reduction in the sauce, too – there’s a lot of flavor in there! Your sauce will probably turn a light tan, instead of white, at this stage.
- If you’re making this with zucchini, go to step 13. If you’re making this with noodles, put the noodles in the water and cook according to package directions (usually 6-8 minutes), then go to step 14.
- If you’re making this with noodles, skip this step. If you’re making this with zucchini, lightly oil your frying pan again, and, over medium-high heat, quickly sauté the zoodles with light salt. Be sure to keep the zoodles moving and don’t keep them over heat for more than a minute or so. You’re just getting them hot. Once the zoodles are hot, go to step 14.
- Serve pasta or zoodles with the sauce that has been cooking in the saucepan and enjoy!
Amy blogs at AllspiceandAcrylics, where she shares recipes and her unique art styles and projects. When she isn’t blogging, she’s actively engaged in the performing arts. Her award-winning show, “Gutless and Grateful,” chronicles her near-death experience and return to a fulfilling life. Follow Amy’s performing arts career at AmyOes.com.