Genius Almond Milk Triple Mushroom Soup

Almond Milk Mushroom Soup

Almond Milk Mushroom Soup

This is a revolutionary idea: Cream-less Cream of Mushroom Soup. A revelation, I tell you.

There is something about the almond flavor that pairs perfectly with the mushrooms. It just really, really works. This guilt-free creamy soup tastes decadent and rich, yet it is low fat and low carb and full of mushroom-y goodness.

It’s not only Whole30, it is low-carb, low-fat and vegan as well. One of the healthiest (and yummiest!) things I have put in my mouth this year. So far anyway. Mushrooms are one of the best things humans can eat. They are nothing short of miraculous, health-wise. They are effective cancer fighters, particularly breast cancer, they lower cholesterol, improve immune systems, help burn fat and are packed with vitamins and minerals. Instead of “an apple a day,” perhaps we should eat a pound of mushrooms a day.

One of my favorite type of garnish/sauce is chimichurri. It adds a powerful flavor punch to any dish that has it is spooned on top. If you put a fresh chimichurri on top of a piece of shoe leather, I am pretty sure I would eat it and rave about its deliciousness.

I decided to add diced raw mushroom to standard chimichurri. This was a spectacular topping to the mushroom soup. So, so, SO good.

Almond Milk Mushroom Soup

ALMOND MILK TRIPLE MUSHROOM SOUP
with Raw Mushroom Chimichurri Topping

2 ounces dried shitake mushrooms
1 sweet onion, diced
1 tablespoon olive oil
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
32 ounces vegetable broth
4 cups unsweetened almond milk

Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.

In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.

Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.

Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.

Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.

Raw mushroom chimichurri: Stir together 1/2 cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; 1/4 cup extra virgin olive oil; and 1/2 cup diced white button mushrooms. Let sit for 10 minutes before serving.

Genius Almond Milk Triple Mushroom Soup (Whole30) (Vegan) (Low Carb)
 
Prep time
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Author:
Recipe type: Soup
Serves: 4 to 6
Ingredients
  • 2 ounces dried shitake mushrooms
  • 1 sweet onion, diced
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced
  • 32 ounces vegetable broth
  • 4 cups unsweetened almond milk
Instructions
  1. Place the dried shitake mushrooms in 4 cups of boiling water and let steep for about 30 minutes, until mushrooms are softened. Drain off and reserve liquid and chop softened mushrooms.
  2. In a large stockpot, saute onions in oil until beginning to soften, about 3 minutes. Add cremini mushrooms and saute for another few minutes, until mushrooms are softened. Add in garlic and cook for one more minute. Add in chopped shitake mushrooms.
  3. Pour into stock pot the reserved mushroom water, the vegetable broth and bring to a simmer and cook for 20 minutes or so.
  4. Remove the stockpot from heat and let sit for about 10 minutes. Blend the soup until smooth.
  5. Return to stockpot and whisk in the almond milk. Serve with raw mushroom chimichurri.
  6. Raw mushroom chimichurri: Stir together ½ cup minced parsley or cilantro; 2 tablespoons red wine vinegar; 2 cloves garlic, pressed; ¼ cup extra virgin olive oil; and ½ cup diced white button mushrooms. Let sit for 10 minutes before serving.

Other food bloggers do vegan mushroom soups:

Vegan Mushroom Soup, Cookin Canuck
Oyster Mushroom Bisque, The Blender Girl
Vegan Chanterelle Cream Soup, My New Roots

Charred Onion Petals (Whole30) (Low Carb) (Vegan)

Your next culinary adventure: Charred Onion Petals!
Stuffed Charred Onion Petals

Onions are just as wonderful to stuff for an entree as bell peppers. Maybe even better. For so many reasons.

Onions turn soft and sweet when cooked slowly. And this technique is genius because it adds just a little char to your dish.

I saw this technique in Bon Appetit Magazine in January and knew I had to try it. I have been a longtime fan of stuffed peppers, and so when I saw this my first thought was – GENIUS.  I mean – why should bell peppers have all the fun? I tried this trick twice and found that the onion petals cook perfectly just on the stovetop – no need for cooking in the oven. All you do is heat a large, heavy bottomed skillet (I used cast iron) to high heat. The, add the oil and the onion halves cut side down and immediately turn the heat to low. Then, if you cover and cook for about 15 to 20 minutes on your stovetop, they have the perfect texture. You could use the oven if you like after charring them at high heat on the stovetop.

You can fill these beautiful petals with any filling you would use to stuff a bell pepper or tomato. Don’t get me wrong, I love the 70’s classic stuffed bell peppers. You can also fill them with sandwich fillings – think of it! Bread-free sandwiches! These are fabulous to stuff with tuna salad or a fiesta quinoa salad ( in the photos!) and pick them up and eat them just like an open face sandwich!

There are lots of recipes out there for using the whole onion to stuff. I like the approach of just using the individual onion petals, because the onion doesn’t completely take over the dish – just provides an edible bowl – and add some onion flavor.

Charred Onion Petals

Charred Onion Petals

3 large sweet onions (such as Vidalia or Walla Walla)
2 tablespoons high smoke point oil (I used coconut oil)
Kosher salt

Cut onions in half from pole to pole, through root ends. Remove outer paper skins.

Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.

Let cool to warm. Separate onions into individual petals.

Stuffed Charred Onion Petals

Stuffed Charred Onion Petals (Whole30) (Low Carb) (Vegan)
 
Prep time
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Author:
Serves: 12
Ingredients
  • 3 large sweet onions (such as Vidalia or Walla Walla)
  • 2 tablespoons high smoke point oil (I used coconut oil)
  • Kosher salt
Instructions
  1. Cut onions in half from pole to pole, through root ends. Remove outer paper skins.
  2. Heat a large heavy-bottomed skillet (cast iron works well) to high heat. Yes, it needs to be screaming hot. Add oil. Oil should start to smoke immediately. Add onion halves, cut sides down, filling the skillet. Reduce heat to low. Cover and let cook for 15 to 20 minutes, until edges of onions are black and onions are cooked through but are not mushy.
  3. Let cool to warm. Separate onions into individual petals.

Other bloggers stuff onions:

Roasted Onions with Quinoa Curry, Healthy Green Kitchen
Provencal Stuffed Onions, The View from Great Island
Sausage Stuffed Red Onions, Handle the Heat
Stuffed Onions, Give Recipe
Persian Stuffed Onions, Not Derby Pie

Heart Fruit Skewers and The Best Fruit Dip Ever

A Last Minute Valentine treat – Heart Fruit Skewers.Heart Fruit Skewers and Fruit Dip
Who can resist fruit cut in pretty heart shapes? Not me.

These skewers make a pretty and healthy-ish platter. And for Valentines’ Day, this dip that I made in the 80’s is a great splurge. And really, the best fruit dip ever. It is light. It is fluffy, sweet and a little tangy. Just perfect. Not healthy, but perfect tasting. I use orange juice concentrate because orange juice makes the dip too runny.

For your Valentine, this is a sweet treat that is a little something different.

Heart Fruit Skewers and Best Fruit Dip Ever

The Best Fruit Dip Ever

Makes 2 cups

8 ounces cream cheese, at room temperature
2 tablespoons orange juice concentrate
1 small jar marshmallow fluff

Whisk together the cream cheese and orange juice concentrate. Fold in the marshmallow fluff. Serve at room tempaerature or chilled.

Heart Fruit Skewers and The Best Fruit Dip Ever
 
Prep time
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Author:
Recipe type: Dessert
Serves: 2 cups
Ingredients
  • 8 ounces cream cheese, at room temperature
  • 2 tablespoons orange juice concentrate
  • 1 small jar marshmallow fluff
  • .
Instructions
  1. Whisk together the cream cheese and orange juice concentrate. Fold in the marshmallow fluff. Serve at room temperature or chilled.

 

Heart Healthy Roasted Beet Salad (Whole30)

Heart Healthy Beet Salad

So why is it that on a day we celebrate things of the heart, we eat food that is so, so bad for your heart?

I say we start a revolution, a culture change! Let’s start a new tradition of eating heart-healthy foods on Valentine’s Day! Who’s with me?

First dish to make: Heart Beet Salad. (See how I did that – Heart. Beet.)

Beets are amazingly good for you. They have anti-oxidant, anti-inflammatory and detoxification benefits in abundance. They are full of betanins, which have been known to reduce heart disease and certain cancers, especially colon cancer. Some believe that regular consumption of beets is what causes Russia to have such a large centenarian population. Why WOULDN’T you feed your sweetheart beets on Valentine’s Day? We want our sweethearts to live long, healthy lives, don’t we?

Roasted Beet Salad

Here’s how easy this one is:

Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.

Slice the beets into slices that are a little thicker than 1/4 inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.

Take fresh Mozzarella (if you’re doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than 1/4 inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.

Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top – I used roasted hazelnuts.

Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Heart Healthy Roasted Beet Salad
 
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Author:
Recipe type: Salad
Serves: 2
Ingredients
  • 2 large whole beets
  • 1 ball of fresh Mozzarella cheese
  • A few slices of cucumber
  • Toasted hazelnuts for garnish
  • A few tablespoons of vinaigrette
Instructions
  1. Roast whole beets on a sheet pan at 350 degrees for about an hour, until they are fork tender. Let them cool.
  2. Slice the beets into slices that are a little thicker than ¼ inch thick. Using heart shaped cookie cutters, cut out some hearts out of the beet slices. Place on a serving plate.
  3. Take fresh Mozzarella (if you're doing Whole30 eating, use slices of jicama.) and cut it into slices that are little thicker than ¼ inch thick. Cut out smaller heart shapes. Press the Mozzarella hearts into the beet juices that are left on your cutting board, turning the slices slightly pink. Place these hearts on the beet hearts.
  4. Cut out tiny hearts out of cucumber and scatter on top. Scatter nuts on top - I used roasted hazelnuts.
  5. Drizzle with your favorite vinaigrette. Sprinkle with salt and pepper. Serve immediately.

Other bloggers do beet salads:

Warm Braised Beet Salad, Jeanette’s Healthy Living
Roasted Beet Salad with Walnuts, Girl Gone Gourmet
Grapefruit Beet Salad, Sunday Suppers

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)

Broth with a flavor punch of ginger and jalapeño – and the trick to serving soup to a crowd!
Southwest Soba Noodles

A good soba noodles bowl is one of my favorite comfort foods. I love Asian flavors and so I was craving this dish, but wanted to try a twist, naturally.

I have been obsessed with broths lately. How to make them full bodied rich and tasty and interesting, but not take all day. So, one thing I have been doing is bringing the broth to a boil and load it with aromatics and then turn off the heat and let it steep. Like a good tea, this works like a charm. I put one sliced jalapeño pepper and some sliced ginger in a pot of water and just let it sit for awhile. The longer you let it sit, the more flavorful it becomes. I added just a dash of soy sauce and some sesame oil and – East meets West deliciousness was the result.

The other thing that makes this dish a snap to make is Nasoya baked tofu. The folks at Nasoya sent me a sample of this yummy Chipotle tofubaked for this recipe. I love the texture of the pre-baked tofu. It is no-fuss when you are in a hurry – no draining or pressing tofu. Just cube and use in your recipe. SO great. I cut the tofu into cubes and put it right into the noodle bowl, and it was perfect.

For a buffet – like for instance on Game Day – here’s the trick to serving a broth-based soup: Keep a bowl of your cooked ingredients at room temperature (minus the broth) on hand with serving bowls in a stack next to it. Then, keep a pot of hot broth in a slow cooker nearby. Let guest scoop up the ingredients and then ladle hot broth into their bowls. Perfectly cooked and hot soup every time!

Happy Game Day, everyone!

Southwest Soba Noodles

 

Southwest Soba Noodles with Ginger Jalapeño Broth

Serves 6 to 8

6 green onions, whites and green separated
1 piece (3 inches) ginger, peeled and thinly sliced
3 cloves garlic, smashed
1/4 cup low sodium tamarin soy sauce
2 tablespoons rice vinegar
2 tablespoons olive oil
1 teaspoon sesame oil
8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
8 ounces soba noodles, cooked according to package directions
1 bunch baby bok choy, thinly sliced
6 ounces snow peas, trimmed and thinly sliced
Black sesame seeds for garnish

In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes.  Stein and discard solids. Pour broth into a slow cooker and turn on high.

Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.

Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

Southwest Soba Noodle Bowl with Ginger Jalapeño Broth (Vegan)
 
Prep time
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Author:
Recipe type: Soup
Cuisine: Southwest
Serves: 6 to 8 servings
Ingredients
  • 6 green onions, whites and green separated
  • 1 piece (3 inches) ginger, peeled and thinly sliced
  • 3 cloves garlic, smashed
  • ¼ cup low sodium tamarin soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 8 ounces Nasoya Chipotle tofubaked, cut into 1-inch cubes
  • 8 ounces soba noodles, coked according to package directions
  • 1 bunch baby bok choy, thinly sliced
  • 6 ounces snow peas, trimmed and thinly sliced
  • Black sesame seeds for garnish
Instructions
  1. In a saucepan, place 8 cups water and the green onion whites, thinly sliced, ginger, garlic, soy sauce, rice vinegar and boil for 5 minutes. Turn off heat and let sit for 30 minutes. Stein and discard solids. Pour broth into a slow cooker and turn on high.
  2. Heat a large skillet to medium high heat. Add oils. Sauce the bok choy and snow peas for 2 to 3 minutes, until just tender but not soft. Stir together with tofu and soba noodles and place in a large serving bowl.
  3. Keep broth hot and let guests spoon vegetables and some hot broth into their serving bowls. Garnish with sesame seeds.

 

Cocoa Crusted Roasted Cauliflower (Whole30) (Low Carb) (Vegan)

Cocoa Crusted Roasted Cauliflower

Some recipes just make you scratch your head in wonder. Cocoa and Cauliflower are two things I never thought I would see in a recipe together. And yet, here we are.

Foodie Boy Genius Justin Warner coated his cauliflower with cocoa powder and then roasted it. They don’t call him a Boy Wonder for nothing. This is a genius dish, I tell you. The cocoa gives the cauliflower a rich, deep satisfying taste.

I thought it needed a little heat and smokiness, so I decided to add smoked paprika in equal parts with the cocoa powder and then some salt. SO delicious. The one thing I will say is that you should eat this right out of the oven, because if it sits, the moisture form the cauliflower florets will make the cocoa soggy and not crusty.

This dish only takes about 5 minutes of prep time. You just toss the cauliflower florets in some olive oil and then dip the florets in the cocoa powder mixture.

And you’ll never look at cauliflower the same way again.

Cocoa Crusted Roasted Cauliflower

Cocoa Crusted Roasted  Cauliflower

1 small head of cauliflower, hard stem removed and broken into florets
1/4 cup extra virgin olive oil
1 tablespoon cocoa powder
1 tablespoon smoked paprika
1 teaspoon salt

Preheat oven to 400 degrees.
Toss the florets in oil . Stir together the cocoa powder, smoked paprika and salt. Hold the florets by the stems and then sprinkle each one generously with the cocoa mixture. Place in a single layer on a baking sheet and bake for 20 to 30 minutes, until cauliflower is fork tender.
Serev warm.

Cocoa Crusted Roasted Cauliflower
 
Prep time
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Author:
Recipe type: Side Dish
Serves: Serves 4 to 6
Ingredients
  • 1 small head of cauliflower, hard stem removed and broken into florets
  • ¼ cup extra virgin olive oil
  • 1 tablespoon cocoa powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss the florets in oil . Stir together the cocoa powder, smoked paprika and salt. Hold the florets by the stems and then sprinkle each one generously with the cocoa mixture. Place in a single layer on a baking sheet and bake for 20 to 30 minutes, until cauliflower is fork tender.
  3. Serev warm.

Other food bloggers do intriguing cauliflower:

Roasted Curried Cauliflower with Lemon and Cumin, Kalyn’s Kitchen
Honey Roasted Cauliflower with Pine Nuts and Crispy Sage, Food for my Family
Buffalo Ranch Cauliflower Nachos, The Wicked Noodle
Roast Cauliflower with Lemon, Almonds and Pomegranate, Healthy Delicious

Eggs in Root Vegetable Baskets (Whole30) (Dairy Free) (Grain Free)

Simple, stunning eggs for your breakfast table.
Eggs in Root Vegetable Baskets

Pretty little baskets of root vegetable breakfast goodness are so, so easy and yet pretty enough to impress company!

Whole30 goodness has inspired me to make these delightful little whole food “baskets” with baked eggs. They couldn’t be easier – or more impressive. They take just a few minutes of prep, and that includes spiralizing the veggies.

So, I like omlettes as much as the next person. But. They can get boring. Making these little root vegetable baskets of goodness are just the ticket out of Boredomville.

All you do is spiralize the veggies, toss them in a little olive oil and press them into large muffin tins. If you don’t have a spiralizer, my first suggestion is GO BUY ONE! This is one of the best kitchen gadgets I have purchased. Ever. So, so easy to use and results in so much adventurousness in the kitchen! While you’re waiting for your spiralizer to arrive, you can make this recipe by grating the veggies on the large holes of a box grater. This won’t be a s pretty as the effect you get with a spiralizer, but it will work.

This dish just takes minutes of prep and then about 40 minutes total in the oven.

One tip: if you like your veggies crunchy, use very few veggies. If you like your veggies a little softer, use more veggies per muffin tin. That way, the veggies are more crowded and tend to steam more. I like the crunch factor, so you can see in the photos that the veggies are pretty crisp.

This is so easy and fun that I will make these pretty much every weekend. For the rest of my life.

Root Vegetable Eggs

Eggs in Root Vegetable Baskets

Serves 6

1 large Russet potato, peeled
1 large sweet potato, peeled
1 large beet, peeled
2 tablespoons of olive oil
6 large eggs
A sprinkle of Salt and pepper

Preheat oven to 400 degrees.

Spiralize the veggies on a thin setting, so that veggies are about the size of spaghetti noodles. (NOTE: If you don’t have a spiralizer, grate the veggies on the large holes of a box grater.

Toss veggies in oil and then press them into 6 tins of a large muffin tin. You could also use one-cup ramekins. Bake for 20 minutes. Check frequently every 2 minutes until vegetables are almost done to your liking. (They will cook a little more with the eggs added, so you let them be at least a little al dente.)

Remove from oven and crack one egg into the well of each muffin tin. Bake for another 10 to 12 minutes, depending on how you like your eggs.

Remove from oven and sprinkle with salt and pepper. Let cool for just a minute or two and then run a knife around the edges of each baked egg bundle. Remove carefully and set on serving plates. Serve immediately.

Root Vegetable Eggs

Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Grain Free) (Low Carb)

Greek Chicken Meatballs with Avocado Tzatziki Sauce

Greek flavors shine with these chicken meatballs and avocado tzatziki sauce. Yes, that’s right: dairy free Tzatziki sauce!

Greek Meatballs are so delicious I may never go back to plain old meatballs. I like using ground chicken here, because the chicken is a perfect canvas for the Greek flavors to shine. Seriously, it was difficult not to eat the whole pan of these little cuties.

And dairy-free Tzatziki is truly a revelation! So, so good.

With my new Whole30 life, I have begun to experiment with replacements for things like sour cream and yogurt. Avocado as a replacement for yogurt work perfectly here. All you need to do is add lemon juice to achieve the tartness of yogurt and the taste and texture of the avocado is divine. I like my sauce a little chunky, so a food processor works perfectly for this. If you like your sauce more blended, use a blender. I was so pleased with this sauce that I will make it this way forever!

Greek Meatballs with Avocado Tzatziki Sauce

Greek Chicken Meatballs

1 pound ground chicken meat
1/4 cup minced red onion
2 tablespoons coconut flour
1/4 cup minced parsley
2 teaspoons dried oregano
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper

Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.

Preheat oven to 350 degrees.

Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.

Avocado Tzatziki Sauce

Place in a food processor or blender:  flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and 1/2 teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Greek Chicken Meatballs with Avocado Tzatziki Sauce (Whole30) (Dairy Free) (Low Carb)
 
Prep time
Cook time
Total time
 
Greek flavors shine with these chicken meatballs and avocado tzatziki sauce.
Author:
Recipe type: Entree
Cuisine: Greek
Serves: 0Serves 4 to 6
Ingredients
  • 1 pound ground chicken meat
  • ¼ cup minced red onion
  • 2 tablespoons coconut flour
  • ¼ cup minced parsley
  • 2 teaspoons dried oregano
  • 1 large egg
  • ½ teaspoon salt
  • ¼ teaspoon pepper
Instructions
  1. Mix all ingredients together with hands. Roll into balls that are 2 tablespoons each. Chill for at least one hour.
  2. Preheat oven to 350 degrees.
  3. Place meatballs on an oiled baking sheet. Spray meatballs lightly with oil. Bake for 18 to 20 minutes. Broil for the last minute until lightly browned.
  4. For avocado Tzatziki sauce:
  5. Place in a food processor or blender: flesh of one ripe Haas avocado; 1 cup diced seedless cucumber;1 clove garlic, minced; 2 tablespoons lemon juice; and ½ teaspoon salt. Blend until cucumber is in very small bits. Stir in 3 tablespoons minced fresh dill. Taste and add more salt as desired.

Other bloggers Greek meatballs:

Baked Greek Meatballs with Feta, Kalyn’s Kitchen
Gyro Meatball Lettuce Wraps, Kalyn’s Kitchen
Greek Meatballs with Tzatziki Sauce, Garnish with Lemon
Greek Lamb Meatballs, Nutmeg Nanny
Greektown Ground Turkey Meatballs, The Perfect Pantry

Romesco Shrimp Zucchini Noodles ( Zoodles ) ( Whole30 )

Romesco and zucchini – a match made in Flavor Heaven!
Whole30 Romesco Shrimp Zucchini Noodles

Whole30 dinners are fun and flavorful when you use zucchini noodles for your “pasta.”

I adapted this recipe from the Whole30 cookbook, and it is a revelation! So fun and fresh and packed with wonderful flavors and textures. This recipe fits so many styles of eating. It is low-carb, dairy free, gluten free, paleo and, of course, Whole30. And, of course, it is for regular omnivores as well.

I simplified a Romesco sauce I found last year in Fine Cooking, to make it a little more weeknight friendly, and I skipped the bread slice to make it fit Whole30. Didn’t miss the bread at all.

The Romesco sauce is easy to use and such a refreshing change from plain marinara. I love, love LOVE the combo of the toasted almonds and red pepper. SO good!

I see this dish as becoming a regular in my Whole30 life for the rest of this month. With dishes like this, how can Whole30 be hard to stick to?

This Whole30 thing is going to be superb!

Whole30 Romesco Shrimp Zucchini Noodles

 

ROMESCO SHRIMP ZUCCHINI NOODLES

Serves 4
Ready in 40 minutes

4 medium zucchini noodles
2 tablespoons cooking oil
1/2 cup diced onion
3 cloves garlic, minced
16 ounces peeled and deveined shrimp
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons diced parsley
Romesco Sauce:
2 tablespoons cooking oil
1/2 cup sliced almonds
1/4 cup chopped hazelnuts
1 cup diced onion
3 cloves garlic, minced
2 teaspoons smoked paprika
1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
1/2 cup tomato puree
2 tablespoons extra virgin olive oil
2 teaspoons red wine vinegar
1 teaspoon salt
1/2 teaspoon pepper

Convert zucchini into long, thin strips that are about 1/4 inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini “noodles” in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
Serve immediately on top of zucchini “noodles” with Romesco sauce and sprinkled with parsley.

For Romesco Sauce:
In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

Whole30 Romesco Shrimp Zucchini Noodles
 
Prep time
Cook time
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Author:
Recipe type: Entree
Cuisine: Whole30
Serves: 4 servings
Ingredients
  • 4 medium zucchini noodles
  • 2 tablespoons cooking oil
  • ½ cup diced onion
  • 3 cloves garlic, minced
  • 16 ounces peeled and deveined shrimp
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons diced parsley
  • Romesco Sauce:
  • 2 tablespoons cooking oil
  • ½ cup sliced almonds
  • ¼ cup chopped hazelnuts
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 red bell pepper, roasted and chopped ( or, use purchased jarred pepper)
  • ½ cup tomato puree
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 teaspoon salt
  • ½ teaspoon pepper
Instructions
  1. Convert zucchini into long, thin strips that are about ¼ inch thick. (NOTE: If you have a spiralizer, use it here!) Blanch the zucchini "noodles" in boiling water or in a microwave oven, just until softened slightly, not mushy. Place them on a plate.
  2. Add the oil to a large skillet over medium high heat. Cook the onion until softened, about 3 minutes. Add garlic and cook another minute. Add in shrimp and cook on each side until firm and opaque, a few minutes per side.
  3. Serve immediately on top of zucchini "noodles" with Romesco sauce and sprinkled with parsley.
  4. For Romesco Sauce:
  5. In a large skillet over medium high heat, saute the nuts and onion in oil for a few minutes, until onion is softened. Add in garlic and smoked paprika and cook for another minute. Add roasted red bell pepper and tomato puree and cook another 2 minutes, scraping the bottom of the skillet frequently. Place skillet contents in a blender and add rest of ingredients. Blend until very smooth, about 3 minutes.

I must try these Zoodles recipes with a few tweaks to be Whole30:

Zucchini Noodle Shrimp Scampi, Just a Taste
Vegan Ramen Soup with Zucchini Noodles, Inspiralized
Zucchini Noodles with Cherry Tomatoes, Sausage and Garlic Sauce, Kalyn’s Kitchen
Avocado Basil Zucchini Noodles, Inspiralized
Zucchini Noodles with Clam Sauce, Everyday Maven

Lucky Black Eyed Pea Recipes

Fried Black Eyed Peas

Have you ever wondered why Black Eyed Peas are a traditional New Year’s food in the south?

The tradition started during the Civil War. In those times, black eyed peas were grown only to feed livestock and slaves, and so the Northern army left these fields alone (no pillaging or burning). So, Southerners were “lucky” to have black eyed beans to eat even when other crops were destroyed. Thus, the humble bean became a hero.

Who doesn’t need more good luck for the New Year, I ask you?

We here at Apron Strings decided our New Year’s gift to you, our lovely readers, should be the gift of lucky food. And so here are some of our favorite black-eyed pea recipes from around the web.

First up, our very own Fried Black Eyed Peas. I watched an episode on Food Network where my culinary crush Alton Brown described eating deep fried black eyed peas. (( And, yes, in case you were wondering, I do have a poster of my crush Alton hanging in my pantry.))  He loved the “ca-woosh” of crunching down on them and the crispy salty exterior with the soft creamy interior. Who, I ask you, besides Mr. Brown, would create a word like “ca-woosh”???

I am not normally a fan of these legumes, but after I saw this I just HAD to make these for New Years’ Day.

I must say they are a hassle to make but SO worth it. The crispy crunch is delightful and the flavor is superb when these beans are tossed with salt and Old Bay. DO make these and you will forget all about luck and get lost enjoying a big ole bowl with your lucky friends and family.

If you need MORE luck, take a look at these other fabulous black-eyed creations from around the web:

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Traditional Southern Dishes:

New year’s Day Black Eyed Peas, The Kitchen is my Playground
Hoppin’ John Skillet, Diethood
Crock Pot Hoppin’ John, Tammilee Tips
Slow Cooker Black Eyed Peas, The Magical Slow Cooker

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Lucky New Year’s Dips:

Hot and Cheesy Black Eyed Pea Dip, Aggie’s Kitchen
Hoppin John Dip
, Frugal Foodie Mama
California Style Mississippi Caviar, Weary Chef
Vegan Hoppin’ John, Tory Avey
Jalapeño Black Eyed Pea Hummus, Kitchen Treaty
Cowboy Caviar, Valerie’s Kitchen
Black Eyed Pea Hummus with Sun Dried Tomatoes, Hezzi-D’s

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Black Eyed Innovations:

Rainbow Power Greens Salad with Black Eyed Peas, Cotter Crunch
Black Eyed Pea and Kale Salad in Salumi Cups,
Farm Fresh Feasts
Black Eyed Pea and Chirashi Rice, Farm Fresh Feasts
Black Eyed Pea Hummus with Olive Oil and Sumac, Kalyn’s Kitchen
Paella Texas Style, Cotter Crunch
Black Eyed Pea Spinach and Mushroom Gratin, Cooking on the Weekends
White Bean Black Eyed Pea Avocado Crostini, Valerie’s Kitchen
Chorizo Black Eyed Peas, Magnolia Days
Vegan Sloppy Black Eyed Peas, Healthy Slow Cooking
Black Eyed Pea Paella, Hezzi-D’s

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Lucky Soups:

Lucky Black Eyed Pea Soup with Chicken Sausage and Bell Peppers, Kalyn’s Kitchen
Slow Cooker Ham and Black Eyed Pea Soup, Aggie’s Kitchen
Black Eyed Pea Soup with Collard Greens and Sausage, The Blond Cook
Black Eyed Pea and Sausage Stew, The Blond Cook