Zucchini Pappardelle

If you’re in need of some light, flavorful food that will both fuel your body and warm your soul during the Summer months, look no further than this delicious Zucchini Pappardelle recipe!

I LOVE zucchini squash noodles and this zucchini pappardelle was a fun way to prepare them. The way they soak up the flavors of the lemon, chili and garlic, and the way that they can be twisted with a fork into mouthfuls makes them a great substitute for pasta dishes.

This this is also super easy to make, and pairing it with a side of baked Salmon or chicken makes it a perfect meal!

Zucchini Pappardelle Gluten-Free - www.letsregale.com - 7.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 4.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 9.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 8.jpg
Zucchini Pappardelle Gluten-Free - www.letsregale.com - 5.jpg


Zucchini Pappardelle

Serves 4


What You’ll Need

4 Zucchini / Summer Squash (1 per person)

1 garlic clove

1/2 cup fresh Parsley

2 tbsp EVOO

2 tbsp Sunflower oil

Salt, to taste

Pepper, to taste

1/2 teaspoon chili flakes

1/2 lemon

1/2 cup fresh, shaved Parmesan

What You’ll Need To Know

Using a spiralizer, use the blade for wide ribbons and spiralize zucchini.

Heat a medium to large skillet over medium heat, and pour in sunflower oil.

Spear the clove of garlic sideways on the end of a fork. Sprinkle in the chili flakes on top of the oil and wait 30 seconds. Use the garlic clove to spread the chili around.

Add half of the zucchini ribbons and sauté or a about a minute or two. Add in the 2nd half and cook for another minute or two, moving around the zucchini with the fork with the garlic. Add in the fresh parsley, mixing it all together, and let is sit for two minutes.

Add salt, pepper, squeeze half the lemon, and add in the EVOO and mix together.

Plate and serve with shaved Parmesan and enjoy!




Pan Seared Chilean Sea Bass with Quinoa & Mango Salsa

Sea Bass Quinoa Mango Salsa_5

Over the weekend, I stepped outside my comfort zone and cooked a Chilean Sea Bass with quinoa and zesty mango salsa. Can I just tell you... it was delicious!

Each bite consisted of an "mmm" and "yum."

Pan Seared Chilean Sea Bass with Quinoa and Mango Salsa, perfectly paired with an Oregon Pinot Noir. It was fun cooking up something that I normally wouldn't cook. Salmon is my go to fish, so cooking fish wasn't foreign.

You see, the key to cooking up a perfectly pan-seared fish is place the fish skin-side down in the screaming hot pan for 7 minutes. Crispy skin is the best! Turn it at the 3 1/2 minute mark and cook it a few minutes longer on the opposite side.

What You'll Need

Mango Salsa 1 mango, diced 1/4 purple onion, diced 1/2 cup cilantro, chopped 1/2 cup tomatoes, chopped 1 Jalapeño, finely chopped and deveined Juice from 2 limes Pink Himalayan Salt, to taste

Sea Bass 2 4.0 oz Sea Base fillets 1 1/2 tablespoon extra virgin coconut oil salt, to taste 1 sprig of fresh thyme

Quinoa 1 cup dried quinoa 2 cups water

Shrimp Tacos with Mango Salsa, tacos,mexican recipe, healthy mexican recipe, gluten-free, gluten-free recipe, healthy recipe, recipes, seafood, shrimp recipe, shrimp, mango salsa
Sea Bass Quinoa Mango Salsa_10
Sea Bass Quinoa Mango Salsa_2

What You'll Need

1 mango, diced
1/4 purple onion, diced
1/2 cup cilantro, chopped
1/2 cup tomatoes, chopped
1 Jalapeño, finely chopped and deveined
Juice from 2 limes
Pink Himalayan Salt, to taste
4 4.0 oz Sea Base filets
1 1/2 tablespoon extra virgin or coconut oil
salt, to taste
1 sprig of fresh thyme
1 cup dried quinoa
2 cups water

What You'll Need To Know

Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil. Cover, reduce heat to low, and simmer until quinoa is tender, about 15-20 minutes. Remove from heat and let is sit for 5 minutes. After it has cooked and rested, use a fork to fluff and separate the grains.

Season the sea bass with salt and pepper.

In a large saute pan over medium heat, add the coconut oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a nice crisp skin and golden color. Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place.

In a mixing bowl, add the diced mango, purple onion, cilantro, tomatoes, jalapeño, lime juice and salt and mix together.

Plate your ingredients with 1/2 cup cooked quinoa, sea bass and mango salsa on top (roughly, 1/4 cup.)

Recipe makes 4 servings.

Turkish Flat Bread Lamb Pizza (Lahmacun)

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas They say that a way to a man's heart is by food. The other day I made my husband's favorite childhood dish, Lahmacun. Lahmacun, also known as Turkish pizza, is a spicy Turkish and Middle Eastern dish consisting of a ground meat, vegetables, spice mixture, and spread on a very thin flatbread-like crust. Although Lahmacun may look somewhat similar to Italian pizza (and is referred to as Turkish pizza outside of Turkey), their tastes are completely different. Lahmacun is spicy; the dough is very thin; there is no cheese or sauce; and it's main ingredient is the ground meat. Lahmacun is especially famous in the Southern and Eastern parts of Turkey, as well as in Istanbul, where it's traditionally eaten with salad and lots of red hot pepper flakes. The chili flakes are optional, if you are not into spicy food. I myself have started appreciating spicy food just recently, yet enjoyed the more mellow, non-spicy Lahmacun for years.

This recipe is interesting because it is my first stab at making it, but also using a gluten-free dough. Lahmacun has a few key ingredients: ground meat, green and red bell peppers, tomatoes, paprika, onion, garlic and oil. Other than those ingredients, the recipe may vary from region to region. So, let me share my in-law's recipe with you.

We'll start with the dough first. I'll be honest, I'm horrible at baking, and i'm surprise this dough came out just right! The recipe I used is from King Aurthur Flour.

What You'll Need

1 1/2 cups King Arthur Flour Multipurpose Flour 2 tablespoons buttermilk powder or nonfat dry milk powder 1 tablespoon honey 1 teaspoon baking powder 3/4 teaspoon salt 1 teaspoon xanthan gum 1 1/2 teaspoons instant yeast 1 cup warm water 1/3 cups olive oil (for dough) 2 tablespoons olive oil (for pan)

Combine all the ingredients for the dough in a bowl or stand-mixer. Kneed or mix the dough for about 5 minutes and let rise for two hours. Lahmacun crust is not like pizza crust where the crust almost defines the dish. We are also not achieving to get air bubbles or anything. The star of the lahmacun is the meat-mixture, not the dough. If you can manage to let the dough rise and roll a thin flat disk with your roller pin, then you've achieved your goal! While the dough is rising, let's go on with the meat mixture.

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

What You'll Need

1 pound ground lamb 1 red bell pepper 1 green bell pepper 2 tomatoes 1 large onion 2 teaspoons of red paprika powder 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground black pepper 2 teaspoons salt, or to taste A handful of parsley 2 tablespoon of olive oil

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

In a food processor or blender you'll want to mix the red bell pepper, green bell pepper, tomatoes, onion, paprika, cumin, pepper, salt, olive oil, and parsley. You'll want to pulse until the consistency of the mixture is between a paste and sauce. Transfer your mixture to a large mixing bowl and add in the ground lamb. You'll want to mix everything together.

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

When your dough has risen, start with forming little balls out of it (or big, it all depends on how large you want your Lahmacuns to be). Mine are a little bigger than a Tennis ball. Cover the balls so they don't dry out. Flour your work surface, take your roller pin and roll out your balls. You want your dough to be very thin, about two millimeters.

Turkish Flat Bread Lamb Pizza,

Then, take a spoon and put about one tablespoon or more of the meat mixture and spread it on your dough. You may want to use the back of your spoon to even it out. In an ideal world, we would own a brick oven in which we would bake these, but we don't, well...at least, I don't. I have a simple large pizza pan. Pre-heat your oven 450 degrees and bake the Lahmacuns for about 10-15 minutes. If you are using a pizza stone, it will take less time.

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

Once it is finished baking, squeeze a bit of lemon juice, garnish with parsley and purple onion slices, and enjoy!

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

Turkish Flat Bread Lamb Pizza, Lahmacun, Turkish Cuisine, lamb dishes, flat bread, entrees, dinner ideas

 

[amd-yrecipe-recipe:8]