[Casseroles & Gratins]COTTAGE PIE

Sometimes you make a dish so simple and unpromising, you’re wondering why you even attempted it. 
Then you taste it and you hate yourself for ever doubting its capabilities.
This Cottage pie is one of those dishes. 
A few basic ingredients: ground beef mixed with vegetables, topped with sliced potatoes. Simple. 
Then you put it in the oven for about 40 minutes, and what comes out of it is a dish that just sings. A perfect balance of flavours, tasty, everything is perfect.
Just like a good song. A song that hits your nerve and you’re like ‘Oh my god, I love this song’.
You know, one of those songs you keep playing on your iPod, over and over, and never get tired of it. 
Like ‘Step’ by Vampire Weekend. One of the best songs ever imo.
When you wrap together some of the most clever lyrics ever written (“Wisdom's a gift, but you'd trade it for youth, age is an honor - it's still not the truth”) with a great tune, you’ve got yourself a perfect song.
And just like a perfect song, this Cottage pie is a perfect blend and balance of flavors.

A Cottage pie is basically a Shepherd pie, with one big difference. Shepherds pie is made with fresh ground lamb, (lamb -> shepherd), or minced leftover lamb from Sunday roast (which begs the question: who has leftover of lamb?) If you use ground beef instead, the dish is called Cottage pie. 
I must come clean though, I didn’t know the difference between Shepherd pie and Cottage pie, I had to look it on the internet (thanks Wiki!)

A traditional Cottage pie is topped with mashed potatoes. I used potato slices instead, because it saves a lot of time and looks really awesome.
Basically what you have here is tasty mixture of vegetables and beef topped with "potato chips".
I’m sure you’re going to love this Cottage pie; it’s a classic one-dish meal, easy to make and deeply comforting. Trust.

Cottage Pie                                                                                                                  

Note. Real cottage pie is made with dark (porter) beer, not beef stock. However, I’m not a big fan of the bitter aftertaste, so I prefer to use stock. Feel free to use beer for a more authentic flavor though.

Ingredients
Serves 6

1 lb / 453 gr organic ground beef
2 tablespoons butter, divided
1 large onion, chopped
2 large carrots, cut into ¾-inch pieces
2 tablespoons tomato paste
2 teaspoons thyme leaves
1 cup / 250 ml beef stock 
1 tablespoon arrowroot powder*
¾ cup / 4 oz / 115 gr frozen peas
1 large potato, very thinly sliced
1 teaspoon fine grain sea salt
Ground black pepper to taste

*arrowroot powder acts like cornstarch (you can use cornstarch if that’s what you have in your pantry.)

Directions

Preheat oven to 400°F (200°C) and place a rack in the middle. 
Melt one tablespoon of butter in a large skillet over medium-high heat. Add onions and carrots, and saute’ - stirring every so often - until onion is soft, about 5 to 6 minutes. 
Season with salt and pepper, and stir in tomato paste.
Add ground beef and cook, breaking up with a wooden spoon, until browned, about 4 minutes.
Add thyme and beef stock and bring to a boil. Cook, stirring constantly, until it starts to reduce, about 3 minutes.
In a bowl mix arrowroot powder (or cornstarch) with ½ cup of cold water. Add to beef mixture and cook until it thickens, about 2 minutes.
Stir in peas and adjust seasoning, if needed.
Transfer mixture to a 2-quart baking dish. Top with potatoes, overlapping slices.
Melt the remaining tablespoon of butter and drizzle over the potatoes.
Bake until the potatoes are browned around the edges, about 40 to 45 minutes.
Let cool 10 minutes before serving.

Nutrition facts

One serving yields 235 calories, 9 grams of fat, 11 grams of carbs, and 22 grams of protein.

[ZOODLES] EASY PAD THAI ZOODLES

I like it when you spot a recipe that you know is going to be fantastic and you just happen to have the ingredients on hand.
But what I like even more is when you have ingredients you want to use in a new way, and you spot a recipe that can be cut to fit what’s on hand.
There it was.
The perfect recipe.
Pad Thai Zoodles.
Exactly what I felt like eating. I wanted to jump up and high five someone.

But there was no one there. No matter. There would be by the time I finished cooking.

Now, you might not know this, but I love me some Pad Thai. 

Actually, I can say that I’m sort of obsessed with Pad Thai. 

Unfortunately, it’s something I don’t eat as much as I would love to — and not just because it’s not strictly paleo/primal, I do make exceptions you know.
Truth is, I don’t like to fill up on noodles and feeling full for hours after eating them.
So here’s the solution...Pad Thai made with zoodles.

You can argue that this is really not Pad Thai — where are the rice noodles dude?
Granted. 
Just think of this as healthier/lighter version of Pad Thai.
So easy. So adaptable. So exactly what I felt like eating.
I guarantee, even if there is no one around to high five you at the start of the process, anyone within scenting distance will wander into the kitchen, saying something along the lines of, “What’s that wonderful smell?”
Sit down and enjoy man, you’re going to like this one.

Easy Pad Thai Zoodles                                                                                                                         
Note. This is a basic Pad Thai recipe. Feel free to add shrimps, firm tofu, garlic chives, pickled turnips, banana flowers, bell peppers, to make it a complete meal.

Ingredients
Serves 4

3 large zucchini
2 tablespoons olive oil
1 garlic clove, minced
2 large free-range organic eggs
1 ½ tablespoons organic wheat-free soy sauce (or coconut aminos)
2 tablespoons fresh lime juice
2 tablespoons coconut palm sugar
1 tablespoon tamarind paste (optional)
1 teaspoon fish sauce (I used Red Boat)
⅛ teaspoon red pepper flakes (adjust to taste)
3 scallions, sliced into 1-inch pieces
Fresh chopped cilantro
1 cup / 8.5 oz / 240 gr bean sprouts (optional)
4 tablespoons roasted cashews or almonds, chopped*

*If you don’t care about paleo (or to keep it more authentic) use peanuts.

Directions

In a small bowl stir together soy sauce, lime juice, sugar, fish sauce, tamarind paste and red pepper flakes. Set aside.
Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of olive oil in a large pan over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a bowl and drain the excess water from the pan.
Wipe the pan and heat the remaining tablespoon of olive oil over medium-high heat. Add garlic and saute’ for about 1 to 2 minutes, until fragrant. 
Add scallions and saute’ for 1 to 2 minutes or until tender.
In a small bowl lightly beat eggs with a fork. Pour them into the pan and cook until they solidify, but are still moist - move the eggs around the skillet as they cook, so that they scramble a bit.
Pour the sauce into the skillet with scrambled eggs.
Add the zucchini noodles and cook for about 1 more minute or until heated through.
Sprinkle with chopped cilantro and chopped almonds/cashews and serve.

Nutrition facts

One serving yields 307 calories, 21 grams of fat, 20 grams of carbs and 13 grams of protein.

[ZOODLE] THAI PORK AND ZOODLE SALAD

There’s the question I like the most: “What am I going to cook/eat?” 
Not surprisingly, I always have the answer to that question. I don’t mean to brag, but I know my way around the kitchen.
Take for instance this Thai Pork and Zoodle salad. The idea for this recipe popped-up in my head the other night. Just like that.
I eat something similar at a Thai place here in town, with rice noodles instead of zoodles. 
I love it because it’s a complete and refreshing dish. 
I know that refreshing isn’t usually an adjective that we associate with pork or spicy food — but in this salad the bright flavor of zoodles, lime juice, carrots, scallions, and cilantro transform the pork into something so light and delicious.
It’s spicy, salty, sour, and sweet — all at once. It also has a terrific texture, with crisp carrots, scallions and tender noodles.
I like to serve it on a large platter so that everyone can customize their meal. It can also be easily doubled or tripled for a crowd. 
One bite is all it takes: it’s love at first salty-sour-sweet-crunchy forkful. 

Afterwards they will praise you for how exotic and delicious this meal was and clamor for more!

Thai Pork and Zoodle Salad                                                                           

Ingredients
Serves 4

6 medium zucchini
1 2-inch piece fresh ginger, peeled and grated
4 tablespoons wheat-free soy sauce (or coconut aminos)
3 tablespoons Sriracha (make your own Sriracha with this recipe)
Juice of 2 limes
1 teaspoon fish sauce (I used Red Boat)
2 tablespoons olive oil, divided
1 lb / 453 gr organic ground pork
4 tablespoons toasted sesame seeds
2 carrots, julienned
2 scallions, thinly sliced
1 chili pepper, seeded and chopped
Handful of fresh cilantro, chopped

Directions

Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Let noodles rest for about 3 to 5 minutes in the bowl so that they can release all of the moisture. Drain the excess water and set aside.
In a small bowl mix grated ginger, soy sauce (or coconut aminos), Sriracha, fish sauce, lime juice and 1 tablespoon of olive oil. Set aside.
Heat remaining tablespoon of olive oil in a large skillet over medium-high heat, add ground pork and cook until brown, about 15 minutes - breaking it into small pieces with the tines of a fork.
Add ½ of the sauce and cook for further 5 minutes.
Arrange zoodles, pork, carrots, scallions, chili pepper, cilantro on a large serving platter. Sprinkle with toasted sesame seeds and serve with lime wedges and remaining sauce.
Enjoy!

Nutrition facts

One serving yields 495 calories, 35 grams of fat, 9 grams of carbs and 21 grams of protein.

[ZOODLES] bacreaCREAMY AVOCADO PESTO ZOODLES

Creamy Avocado Pesto Zoodles                                                                            

Note. Since avocados oxidize quickly the pesto is best served immediately. Leftover pesto can be stored in the refrigerator in an airtight container for up to 1 day.
Ingredients
Serves 4

6 medium-large zucchini

1 small garlic clove
1 large handful fresh basil leaves
1 tablespoon pine nuts (or blanched almonds)
2 tablespoons lemon juice
1 tablespoon olive oil
2 medium ripe avocados, pitted
¼ teaspoon fine grain sea salt
Ground black pepper to taste
1 cup cherry tomatoes, halved 

Directions

In a food processor combine garlic, pine nuts, and basil and pulse to mince.
Add lemon juice, avocado, oil, and 1 tablespoon of water. Process until completely blended and creamy, stopping to scrape down the bowl as needed. If it’s too thick add more water, one tablespoon at a time. Take a taste and adjust seasoning. 
Using a spiralizer create zucchini noodles (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Place the noodles in a covered microwave safe dish and microwave them on high for about 2 minutes. Alternatively, you can cook them in boiling water for 2 minutes.
Transfer zoodles to a large serving bowl, add pesto and halved cherry tomatoes and mix well.
Serve immediately!

Nutrition facts

One serving yields 269 calories, 19 grams of fat, 25 grams of carbs, and 8 grams of protein.

I bought zucchini, avocados, cherry tomatoes, and fresh basil at the local grocer, and made some super summer creamy avocado pesto to serve over zoodles.

And while I was eating, I pretended I was on a Caribbean beach, just for a moment.

Well this entire post has been pointless. Sorry about that. The whole point of it is that the creamy avocado pesto is to die for. 

It makes for a great light but filling meal when you serve it over zoodles (though feel free to use with spaghetti, fettucini, or eat it by the spoonful if you like.)
Mmmmm creamy pesto and zoodles. Just sounds delicious. And it was. I ate all of it by myself.

[ZOODLES]GARLIC BUTTER ZOODLES WITH HERBS

I’m the kind of person who’s terribly suspicious of people that don’t like garlic.
I don’t really mistrust them, but it certainly raises questions as to whether they’re vampires or not.
Plus I have found that the people I’m closest to do love garlic as much as I do.
Like there’s some sort of kinship among garlic lovers. We love garlic taste and we’re not bothered by the bad breath/odor: HA!
Seriously though, people that appreciate garlic fries, garlic breadsticks, bruschetta, garlic mashed potatoes, garlic steak, or garlic shrimp know what’s what. Those who don’t, well…they’re missing out on something IMO.
And I’m not even mentioning how healthy garlic is; it’s like the superfood of superfoods.

Still, I suppose I'm one of those people that likes garlic TOO MUCH. 
I have to admit that sometimes I get self conscious of holding a conversation after having a garlicky meal.
That’s why I brush my teeth religiously and always carry with me a pack of Altoids or Tic-tacs.
And when I feel like I had waaaay too much garlic, I go for a long run (or bike ride) and sweat it out.
I don’t know how scientific this is, but it works every single time -> break a sweat and no more garlic smell/odor on you, I promise.
One thing I wanna do one day, is go to the Gilroy Garlic Festival in northern Cali. 
It’s a major all-garlic event where they even serve garlic ice-cream (which I’ve been told is amazing.)

If you like garlic as much as I do, you’re going to love these Garlic Butter Zoodles with Herbs.
They’re buttery and garlicky and full of green goodness and so delicious.
It’s like green stuff over green noodles in a rich and super-flavorful sauce.

I used zoodles because you know, I’m into that stuff.
But you can use regular spaghetti or linguini or you could eat the sauce by the spoonful. It’s greens sauteed in garlic butter, you know, kind of amazing.
All in all, this is a yummy, quick, and easy meal that will win raves in your house. Unless you’re a vampire, then you’re pretty much on your own.

Garlic Butter Zoodles with Herbs                                                                         

Ingredients
Serves 4

6 zucchini
6 tablespoons butter
4 cloves garlic, minced (use 6 if you love garlic like me)
2 large handfuls fresh basil leaves, chopped
5 large handfuls fresh baby spinach, chopped
2 teaspoons fine grain sea salt
1 teaspoon ground black pepper
Grated Parmesan cheese

Directions

Using a spiralizer or peeler create zucchini spaghetti (always read the directions for your spiral slicer as they vary by brand - I use this spiralizer.) If you don't have a spiralizer use a regular vegetable peeler to vertically peel long, thin strips of the zucchini. This will form more of a wider "noodle" from the zucchini, like fettuccini.
Heat one tablespoon of butter in a large skillet over medium-high heat. Once hot, add zucchini noodles and cook for about 2 to 3 minutes, until zucchini noodles are tender but still retain some crunch.
Let the noodles rest for about 3 minutes so that they can release all of the moisture. Transfer noodles to a colander and drain the excess water from the pan.
Wipe the pan and melt the remaining tablespoons of butter over low heat. Add minced garlic and saute’ for about 5 minutes, until fragrant. 
Keep an eye on the garlic the whole time, you don’t want it to brown or it will turn bitter (use the smallest burner you have if necessary).
Add chopped basil and spinach to the skillet and stir until wilted about 1 minute.
Turn the heat to medium-high, add zoodles and saute’ for 2 minutes, stirring constantly until heated through.
Season with salt and pepper, sprinkle with grated Parmesan cheese and serve.

Nutrition facts

One serving yields 262 calories, 19 grams of fat, 19 grams of carbs, and 9 grams of protein.