Lemon Garlic Shrimp Zoodles

Lemon Garlic Shrimp Zoodles

An easy fast dinner to make, just assemble a few ingredients and serve up hot. The only work is some minor slicing and mincing, and making zucchini zoodles. You don’t need an expensive piece of equipment to do this, and it doesn’t take long. I use an Oxo hand held spiralizer, pictured below (I have no affiliate relationship) which works well. I don’t recommend buying pre-made packaged zucchini noodles, which I have seen for sale in supermarkets. They lose flavor, nutrients, and moisture when packaged this way, and your dish won’t taste as vibrant, but can work in a pinch if need be. This recipe gives each person 5 pieces of jumbo shrimp and plenty of zoodles. I also love to use sweet mini-peppers in bright orange and yellow colors, but regular size peppers can work fine too. Julienne slicing works best to help peppers cook quickly and release their sweetness, rather than large chunks of pepper, which end up competing with the big delicious bites of shrimp for texture. Last tip: It’s easy to overcook zoodles, or to make your frozen cooked shrimp tough by cooking too long. Err on the side of undercooking everything. If you have to as a last step, toss your skillet contents for a few extra turns, cover, and let everything heat through a bit more. The zoodles should have a mild crunch to them, rather than be entirely cooked to soft limp texture.

Lemon Garlic Shrimp Zoodles
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Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Lemon Garlic Shrimp Zoodles
Print Recipe
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Servings Prep Time
4 people 20 minutes
Cook Time
10 minutes
Ingredients
Servings: people
Instructions
  1. Use a zucchini noodle maker and make noodles (zoodles) out of the zucchini. Set the zoodles aside in a separate bowl til ready to toss in skillet. Before cutting lemon into quarters, use a grater to grate zest. Set this aside too.
  2. In a large skillet, melt olive oil and ghee together over medium heat. Add minced garlic and heat gently til just starting to soften.
  3. Add julienned peppers next. Increase to medium high heat. Stir quickly for a minute, coating peppers and garlic generously with oil and melted ghee. Cover for one minute and let it heat through.
  4. Next add thawed, rinsed, and peeled shrimp, in whole jumbo pieces. Sprinkle lemon zest throughout; squeeze the chunks of lemon over the skillet, so juice drizzles in. Quickly drop lemon chunks in and toss everything to coat with ghee and oil. Keep heat medium to medium high, but don't allow burning. Cover and allow to heat through for one minute.
  5. Next, toss in zoodles, and combine briskly so all skillet contents are coated with ghee and oil. Work quickly to avoid overcooking the zoodles, which will cause them to release too much water and become limp. Then add garlic powder, cilantro and scallions, and toss again thoroughly to coat everything. Let sit covered for one more minute.
  6. Once everything is hot and zoodles have a slight crunch left in them, toss once more and serve immediately in to generous pasta bowls.
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Portuguese Kale Soup

Portuguese Kale Soup

Kale may seem like a trendy food your kids might never eat, but Portuguese Kale Soup is… not. It’s a traditional staple along New England’s south coast. Massachusetts and Rhode Island have the highest concentrations of people with ancestry from Portugal than any other states in the US. These are regions where Portuguese first landed ashore possibly as early as 1511. From the late 1800s into the 1960s, waves of Portuguese immigrants were literally the backbone of coastal New England’s economic booms in whaling, fishing, textiles, and farming. Cape Cod, Buzzards Bay, and Rhode Island are home turf for me, and this means Portuguese Kale Soup has always been on the menu rotation at my house.

Land-locked as a Colorado resident since 2005, this also means if I want Portuguese Kale Soup, I have to make it – nobody here serves it. And it means nobody here makes a good linguica, the spicy smoky Portuguese sausage essential to this recipe (not too many Portuguese bakeries or Portuguese family sausage operations around Boulder!). I improvise with a serviceable hot Italian sausage from Natural Grocers, a market chain with strict policies for no GMO products, organic wherever possible for everything in the store, and organic-only produce. Other than getting a good rustic and spicy sausage in the mix, recipes vary with whether or not to include red kidney beans (a pared down version called Caldo Verde excludes them) or tomatoes – both of which I call keepers.

We serve this with a hearty gluten free bread from Kim and Jakes Bakery, which, luckily for me, is a small family business right in my neighborhood. The peasant bread from this gluten free facility is perfect with this soup.

Portuguese Kale Soup
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A full meal soup perfect for cold blustery days. Makes about 3 quarts of soup. The longer this soup simmers the better it will taste, but you can enjoy it as soon as the vegetables are cooked soft. In any case, don't simmer longer than two hours.
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Portuguese Kale Soup
Print Recipe
A full meal soup perfect for cold blustery days. Makes about 3 quarts of soup. The longer this soup simmers the better it will taste, but you can enjoy it as soon as the vegetables are cooked soft. In any case, don't simmer longer than two hours.
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Servings Prep Time
3 Quarts 30 minutes
Cook Time Passive Time
45 minutes 45 minutes
Ingredients
Servings: Quarts
Instructions
  1. In a large pot, heat olive oil to medium with 1-2 Tablespoons of chicken fat or chicken broth. Add minced garlic and chopped onion. Sauté about 2 minutes, til they become soft but not browned.
  2. Next add carrots and potatoes. Cover with remaining chicken broth. If you have homemade chicken broth with some of the fat in it, this is ideal. If not use boxed organic chicken broth such as Kirkland brand (Costco) or Imagine brand. Bring to simmer on medium heat, and cover.
  3. While the vegetables are simmering, prepare your sausage. Place links in a skillet with a little olive oil, water, or extra broth to prevent sticking. Cover and cook on medium high heat til cooked through, and browned on all sides (turn as needed after 2-3 minutes per side). Set aside to cool enough to handle them.
  4. Add canned tomatoes, tomato soup, parsley, and kale. Stir well to mix everything. Cut the sausage into small chunks once they are cool enough to handle, and stir those in also. Cover and simmer gently for 30-45 minutes, stirring occasionally to mix.
  5. If you are including kidney beans, stir these in long enough to heat through, ahead of serving.
  6. Once all veggies are soft and beans are heated through, enjoy with crusty GF bread.
Recipe Notes

You can use tomato paste in lieu of Imagine Organic Tomato Basil soup: Mix 2 Tablespoons paste with 1.5 cups water and add to the soup.

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Super Easy Ratatouille

Super Easy Ratatouille

Ratatouille seems exotic, but it’s easy to make, especially with this stackable-ingredient recipe. Don’t overlook this simple skillet version of ratatouille for chilly nights. Organic veggies will be worth the flavor boosts they give, so spring for those – they’ll make this dish much tastier. Kids who like pizza and the flavors of Italian herbs can enjoy this over their favorite pasta. Add a side of authentic hot Italian sausage to make it a hefty meal. Go grain free by serving with Paleo rolls like these made from quick mixes by Chebe. This reheats well and is even more yummy with time.

Super Easy Ratatouille
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Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost - the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Super Easy Ratatouille
Print Recipe
Warming and delicious, savory goodness. Use a big skillet and stack ingredients in the order listed below. If you have it, a cast iron skillet is a great choice for even-heat simmer, and it will add iron for kids needing that boost - the acidity of the tomato pulls iron into the food. Peeling the eggplant is optional.
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: servings
Instructions
  1. If you prefer, peel the eggplant before slicing it. This is optional.
  2. Heat 3 Tablespoons of the olive oil in a large skillet. Add garlic and soften over medium heat for one minute.
  3. Layer in the vegetables in the order listed, leaving them to lie flat. Between each layer, sprinkle salt, oregano, and black pepper. Drizzle remaining olive oil (1 Tablespoon) on the top. Don't stir it. Leave it stacked just as you laid it all in
  4. Cover the pan and cook over low heat for 30 minutes.
  5. Uncover the pan and let 10 minutes longer to reduce liquid.
  6. Gently turn and tumble the veggies, and serve with crusty bread of your choice, over pasta, or on its own for a lighter meal.
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Brussels Slaw

Brussels Slaw

Maybe your kids will eat Brussels sprouts after all. Try this slaw instead of the traditional cabbage version. As long as you have a food processor with a grater or shredder blade, this is easy and fast. If not, you can grate the vegetables by hand but it will take more time. You can also adjust the honey or lemon in it to your preference for sweet or tangy. Even tastier if it gets an overnight in the fridge.
Brussels Slaw
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Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Brussels Slaw
Print Recipe
Crunchy, tasty alternate to the usual cabbage slaw.
Servings Prep Time
6-8 cups 15 minutes
Servings Prep Time
6-8 cups 15 minutes
Ingredients
Servings: cups
Instructions
  1. Wash the vegetables thoroughly. Trim the Brussels sprouts stumps to remove ragged or dirty edges. Peel carrots and trim ends.
  2. Using a grater attachment on a food processor, shred/grate the carrots and Brussels sprouts. Place the grated vegetables in a large bowl, and add raisins and hemp seeds. Stir to evenly mix.
  3. Whisk the mayonnaise, olive oil, lemon juice, and honey to an even consistency in a small bowl, or place in a pint glass jar, seal with lid and shake til smooth.
  4. Pour dressing over the vegetables and toss thoroughly. For best flavor, let the slaw rest covered in refrigerator for an hour at least and overnight if possible.
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Smoked Paprika Chicken

Smoked Paprika Chicken

So simple. How did I overlook this combination my whole life? This is an easy dish that I love simmered on stove top in an iron skillet. I used this smoked paprika from Savory Spice Shop, but there are hotter varieties if you like heat! You can also find an organic smoked paprika here. I use boneless thighs because they are more tender and flavorful to me than breasts, but either can work. And if you are lucky enough to have some of your own chicken fat on hand rendered from broth that you made, that works well as a fat in your skillet instead of olive oil and ghee. To try this on the grill, blend the melted fats, liquid ingredients, cooked onion, and spices and marinate chicken pieces for two hours; grill on medium heat for 6-8 minutes per side.

 

Smoked Paprika Chicken
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Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Smoked Paprika Chicken
Print Recipe
Subtle smoke flavor makes this a really pleasing variation on chicken, even for picky little palates.
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Servings Prep Time
4-6 Servings 20 minutes
Cook Time Passive Time
20 minutes 20 minutes
Instructions
  1. Combine the GF flour blend and spices.
  2. Dredge chicken pieces in the flour and spice mixture.
  3. Melt ghee/butter with olive oil and/or chicken fat in the skillet on medium heat. Add the onion and cook for two minutes.
  4. Turn heat to medium high and add the dredged thighs. Sear/brown them lightly on each side - about two minutes per side. Once browned lightly, remove them to a plate off to the side.
  5. Deglaze the skillet with the chicken broth, GF Tamari, and GF Worcestershire sauce.
  6. Add the thighs back in, reduce heat to low-medium, and simmer for 20 minutes.
  7. Serve and enjoy! Delicious with roasted or mashed Jersey sweet potato and parsnip - plus a greens mixture of arugula, scallion, butter lettuce and sprouted pumpkin seeds.
Recipe Notes

This recipe makes four large servings or six smaller servings.

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