January 16, 2018

RECIPE: Beef Carpaccio



CREDIT: c.2018 KDArtStudio



INGREDIENTS:


2 oz Beef
1 tbsp Lemon
1 tbsp Olive Oil
Sea Salt
Italian Seasoning



DIRECTIONS:

Slice Beef really Thin
In the bottom of serving dish, add Olive Oil and Lemon, beat together with a fork
Place beef on top, immerse in lemon oil
Sprinkle with sea salt and Italian seasoning



OPTIONAL Serving Suggestion:

Serve over Lettuce, add Grated Parmesan Cheese

January 11, 2018

RECIPE: Zucchini Scampi






INGREDIENTS:


  • 1/2 zucchini
  • 1 tsp minced garlic
  • 1/2 lemon, juice
  • 1 tbsp butter
  • 1 tbsp white cooking wine



DIRECTIONS:


  1. Heat non-stick skillet on med-high
  2. Melt butter
  3. Add garlic, wine & lemon juce
  4. Cook to boil
  5. Spiralize Zucchini into Spaghetti
  6. Toss Zucchini Spaghetti in Scampi sauce & Serve


OPTIONAL:

Add Shrimp to pan before adding zucchini, cook 2-3 min, pour hot sauce over zucchini




Shrimp Not included in Nutrition Facts
(9 Shrimp = 105 calories)



January 10, 2018

RECIPE: Zucchini Pasta (Zoodles)





CREDIT: c.2018 KDArtStudio


INGREDIENTS:


  • 1 Large Zucchini


Other Equipment:

Vegetable Spiralizer




DIRECTIONS:


  1. Cut both ends off Zucchini
  2. Insert Spaghetti / Noodle Blade into Spiralizer
  3. Place Zuchini between grip and turner
  4. Turn in clockwise direction until Noodles are made


Cooking Suggestions:

Heat Garlic and olive oil in hot non stick pan on medium high
toss noodles until al-dente, 2-3 minutes
Sprinkle with lemon juice & parmesan cheese



Optional Toppings:

Add sundried tomatoes
Diced tomatoes
Diced saute onions
kalamatta olives
anchovies
capers
spaghetti sauce
alfredo sauce





Plain Zucchini Noodles from 1 Zucchini:


RECIPE: Zucchini Spaghetti Puttanesca




CREDIT: c.2018 KDArtStudio




INGREDIENTS: 

  • 1/2 Large Zucchini per person
  • 1 tsp Garlic, minced
  • 1 tsp Capers
  • 5 Kalamatta Olives, pitted
  • 3-4 Anchovies (optional)
  • 1 Roma Tomato, diced or 1 tbsp Sundried Tomatoes
  • 1 tbsp EVOO
  • 1/2 Sweet Yellow Onion, diced
  • 1 Tsp Parmesan, Finely Grated
  • 1 tbsp EVOO Extra



Omit Anchovies for Vegetarian version


DIRECTIONS:

(Do NOT cook zucchini pasta or it will be soggy
when tossed in hot sauce, it cooks just enough to be al-dente with just the right bite)
  1. Dice Onion
  2. In a med size metal saucepan, heat 1 tbsp EVOO
  3. Saute onion, garlic until translucent
  4. Add tomatoes, smash with vegetable masher
  5. Heat Non stick skillet with 1 tbsp extra EVOO
  6. Add anchovies, kalamatta olives, capers
  7. Stir through with a wooden spoon until anchovies disintegrate into oil
  8. Add tomato mixture to non stick skillet anchovy mixture
  9. Stir through until combined
  10. Spiralize zucchini pasta
  11. Toss zucchini pasta through sauce while hot
  12. Transfer to serving dish
  13. Sprinkle with parmesan
  14. Eat while Hot


Optional:
Sprinkle lemon juice over top to cut down the Acid


WITHOUT ANCHOVIES:








WITH ANCHOVIES: