Zucchini Pasta with Meat Sauce

Ingredients:

• 1 lb of ground chicken or beef
• 3 to 6 zucchini shredded into spaghetti 
• 1 to cans of whole peeled tomatos ( I like using Pomi Brand in the box)
• 3 to 4 cloves chopped garlic
• 2 to 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt (I use real salt brand.)
• 1/2 cup fresh basil chopped
• a dash of black pepper
• 1 cup chicken broth
• 1/2 teaspoon of table sugar or 1 packet of sweetener
• *optional a dash of aunt cora's seasoning

Cook the ground meat in separate skillet drain the fat and set aside

In a large skillet saute the olive oil with the garlic until lightly golden about 5 to 7 minutes.
Add tomatos, salt, pepper and bring to boil
Reduce heat to med/low add basil, sugar and aunt cora's let slow cook about 1/2 hour until thickens
Add chicken broth slowly and cooked meat into sauce, continue cooking for 30 to 45 minutes.

Fill a pot with water add salt and cook zucchini spaghetti drain and add to sauce

Tomato Sauce

Ingredients:

• 1 to 2 cans of whole peeled tomatos ( I like using Pomi Brand in the box)
• 3 to 4 cloves chopped garlic
• 2 to 4 tablespoons extra virgin olive oil
• 1 teaspoon sea salt (I use real salt brand.)
• 1/2 cup fresh basil chopped
• dash of black pepper
• 1 cup chicken broth
• 1/2 teaspoon of table sugar or 1 packet of sweetner
• *optional a dash of aunt cora's seasoning

In a large skillet saute the olive oil with the garlic until lightly golden about 5 to 7 minutes.

Add tomatos, salt, pepper and bring to boil

Reduce heat to med/low add basil, sugar and aunt cora's let slow cook about 1/2 hour until thickens

Add chicken broth slowly and continue cooking for about 1 hour

Broccoli Rabe, Swiss Chard or Collards Greens

Ingredients:

choose one of the following:

• 1 to 2 bunches broccoli rabe
• 1 to 2 bunches swiss Chard (red or white)
• 1 large bag of fresh collards greens 
• 4 tablespoons of extra virgin olive oil
• 3 to 4 cloves of chopped fresh garlic
• 1 onion cut into slivers
• 1 to 2 cups chicken broth
• sea salt (I use real salt brand.)  
• 1 teaspoon red pepper flake
• 3 to 4 strips cooked bacon (broken into pieces)

 

Pre cook the bacon to be crispy ahead of time if using microwave bacon be sure to cook prior as the recipe is best with crispy bacon.

 

clean the greens and cut off ends of stem.

 

Using a large pot boil water to “blanch” the greens before sauteing

Place greens in boiling water for 5 to 6 mins then drain in colander

Using a large skillet drizzle with EVOO and fresh garlic & sliced onions  sauté till a little soft about 5 minutes.

Cut the greens into strips and layer them into the pan evenly over a medium heat.  Drizzle with EVOO add, real salt red pepper flake let greens simmer and come to a boil then reduce heat and cook down for about 30 to 40 mins at a low heat. 

Once they are cooked down you simply add ½ cup to 1 cup of chicken broth and let simmer on stove top, covered for about another hour or so. 

Using tongs flip the green periodically to be sure cooking evenly. 

* The key is to slow cook for a longer time minute of 1 hour the longer they simmer the more tender and tasty they will be

 

Roasted Veggies

Ingredients:
can be any of the following:
 

• 1 pound GREEN BEANS
• 2 heads chopped  BROCCOLI (can use 2 bags of just florets)  
• 2 heads chopped CAULIFLOWER
• 4 to 6 ZUCCHINI (cut lengthwise into strips) 
• 1 pound ASPARAGUS (cut ends and discard)
• 3 to 4 cloves chopped garlic
• 2 tablespoons of sea salt  ( I use real brand.)
• extra virgin olive oil

Preheat over 400 degrees In a large roasting pan or baking sheet simply lay out the veggies.  Sprinkle extra virgin olive oil all over veggies. Add salt and fresh chopped garlic.  Toss with tongs to spread throughout. 

Roast in oven for 20 minutes (depending on veggies may need 5 minutes more or less)

 

Veggies should be golden and crunchy as they will caramelize in the roasting process.  

 

 

  

Sauteed Mushrooms

Ingredients:

 

• 4 cups sliced mushrooms ( can use white mushrooms, bella or any type of mushrooms that are fresh)
• 2 cloves chopped garlic
• 2 tablespoons extra virgin olive oil
• 1/2 cup Chicken Broth
• sea salt ( I use real salt brand.)

 

In a sautee pan drizzle extra virgin olive oil over med to med/high heat.

Add fresh chopped garlic cook for about 5 minutes.

Add sliced mushrooms.  Cook med/low heat, cover is optional

 Drain excess water then add salt and chicken broth continue cooking for a total of about 30 to 40 mins.

* above photo features grilled chicken breast and sauteed spinach recipes to be posted shortly!

 

 

Rutabaga Fries

Ingredients:

• 1 to 2 large rutabagas
• 6 tablespoons extra virgin olive oil
• a dash of sea salt ( I use Real Salt brand.) 
• Aunt Cora’s Seasoning found at Publix Supermarkets

Directions: 

Preheat oven to 400 degrees

Peel and cut rutabaga into strip (French fries style) the thinner the crispier.
Using a baking sheet spread the fries onto pan.

Drizzle with EVOO and salt and heavily cover with aunt cora’s seasoning.

Bake for minimum of 1 hour flipping with spatula ½ way through.  Make sure you sprinkle more aunt cora’s on the flip side and good till good an crispy.

Serves 4 to 6

Roasted Peppers

Ingredients:

• 6 large whole bell peppers, red, yellow, orange or a combination
• 2-4 tablespoons extra virgin olive oil to taste
• 3 cloves fresh garlic, finely chopped
• 2 tablespoons
• Sea salt to taste  (I use Real Salt brand.)
• Fresh chopped parsley for garnish

Directions:

Preheat oven to 400 degrees  Wash peppers and dry with a paper towel.   Lay peppers onto roasting pan or baking sheet and place on middle rack in the oven. 

Roast peppers for approximately 1 hour, turning every 15-20 minutes, until skins are charred and black and peppers have deflated.  

Remove peppers from the oven and, carefully place into a large brown paper bag.  Seal the bag and place over a large bowl to catch any leaks. Let peppers rest in the bag for at least 30 minutes.  The steam in the bag will further cook the peppers and make the skins easier to remove.  

When peppers have cooled, remove from the bag and peel and discard skins and seeds.

Tear or slice peppers into thick strips. Toss in a bowl with olive oil, garlic and salt to taste.  Garnish with fresh, chopped parsley. 

Can be refrigerated for up to 1 week in airtight container.

Serves 4 to 6.