Zucchini Noodles aka Zoodles with Slow-Roasted Tomato Marinara

Recent weather here in Chicago has been dreary, so I grabbed the last of my fresh garden tomatoes and basil, and created this colorful and healthy lunch in hopes to fuel up "my happy tank".  Three days filled with cold and non-stop rain brings everyone down.  Argh! What happened to an Indian Summer?

My slow roasted tomatoes will make your kitchen smell like Nonna's house as they roast for several hours. If that smell can't make you feel all warm and happy inside on a dreary day,  I am not sure what will. Food is comfort. 

The zucchini noodles recipe I am sharing with you today is: 

• paleo
• gluten-free
• meatless monday
• clean eating
• vegetarian
• low-calorie 
• dairy-free 
• it's just so good for you! 

I swear by my Paderno Tri-Blade Spiral Vegetable Slicer. Available at Williams-Sonoma. It is a game-changer when preparing apples, potatoes, carrots, cucumbers, and zucchini! 

Williams-Sonoma

Zucchini Spaghetti (Zoodles) 

serves 2

ingredients

2-3  Zucchini, medium-sized

preparation 

Note: 

Zucchini is rather moist, however, so you should rinse them even if you plan to consume the noodles raw. If boiling or sautéing zucchini noodles, you should place the noodles inside a colander tossed with a teaspoon and let the noodles drip dry for 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible.

raw:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. 

hot:

Slice off the ends of each zucchini, set in Paderno vegetable slicer to create noodles. Once the noodles are created, place the noodles inside a colander tossed with a teaspoon of slat and let the noodles drip dry for about 20-30 minutes. When done, rinse the noodles and wrap the noodles in paper towels and squeeze gently to absorb as much excess moisture as possible. 

In this recipe, I sautéed the noodles with some olive oil and minced garlic of one clove. Heat your skillet or sauté pan over medium-high heat with about a tablespoon of olive oil.  Sauté the noodles and garlic for about 6-7 minutes, stirring frequently. Top with slow-roasted tomatoes or slow-roasted tomato marinara and fresh basil leaves. Season to taste with fresh ground pepper. Enjoy! 

Grilled Chicken with Corn,Tomato, Basil & Green Onion Topping

Happy,Girl Meets Grill, Friday! I love to cook fresh, local food and be able to have a fabulous dinner served in less than 20 minutes. That's why the grilled chicken with corn, tomato, basil & green onion topping is a wonderful option. In addition, it's healthy, savory, and in season. The corn was purchased from Chicago's biggest farmers market, Green City Market, but the tomatoes, basil, and green onions are from my garden. For the chicken, I used organic and kosher chicken, like always. Isn't this clean and sustainable eating at it's finest??  

Corn, Tomato, Basil, & Green Onion Topping 

ingredients

1 1/2 cups of tomato, chopped
1 cup fresh corn, husked and kerneled
1/4 fresh basil, roughly chopped
1/4 cup green onions, sliced
1 tablespoon olive oil 
kosher salt and fresh ground pepper to taste

preparation

Heat olive oil in a saute pan over medium heat. Add corn and tomato, saute for about 4 minutes or until the tomato softens. Stir in basil and green onions. Season to taste with salt and fresh ground pepper.  

Grilled Chicken 

ingredients

2- 6 ounces pieces of skinless chicken breast 
(I love Empire Kosher & Organic Chicken) 

Marinate: fresh lime juice, olive oil, salt and fresh ground pepper. 

preparation 

Preheat grill to medium high heat.  Place chicken on the grill rack coated with cooking spray.  Grill the chicken for about 5-6 minutes per side depending on the thickness.  Remove from the grill and plate. Top the grilled chicken with corn, tomato, basil, & green onion topping. Serve and enjoy! 

Cod & Sugar Snap Peas with Basil Butter

Cod was on sale at Whole Foods and I decided to make a budget friendly dinner. The basil in my garden is on steroids, so I used it to make a basil butter. It enhanced the flavor of the cod and sugar snap peas.  This meal is fresh, fast and fabulous! 

ingredients

2- 4 to 6 ounce cod fillets
2 cups of sugar snap peas
2 tablespoons of butter, room temperature
2 tablespoons of fresh basil
1 teaspoon of fresh lemon, juiced
Salt and Fresh ground pepper to taste
chopped basil and lemon wedges as garnish, optional

preparation

Preheat the broiler. Cut two pieces of foil about 5x7 inches each. Place the fish filet in the center of each piece of foil. Brush the fish with the basil butter. Broil the cod for about 6 minutes or until opaque in center. Plate the broiled cod over the sugar snap peas. Serve immediately. You can garnish with some fresh chopped basil or lemon wedges.


Basil Butter 
In food processor, add basil and pulse until chopped. Add softened butter, lemon, salt and fresh ground pepper. Blend until smooth. Set aside in a ramekin.

Sugar Snap Peas 
While the fish is under the broiler, heat basil butter in a skillet over medium high heat. Add the sugar snap peas and season with salt and fresh ground pepper. Stir fry for about 3 minutes or until crispy-tender. Serve with the broiled basil butter cod immediately.