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Butternut Bacon Pasta
1 onion, chopped
1/2 large butternut squash, chopped & cooked until tender
Purée with:
1 Tbsp. onion powder
1 Tbsp. garlic powder
2 tsp. rice vinegar
1/2 c. water
Cook 1/2 pkg bacon, reserving some fat and setting the rest aside to cool.
Sautee 5 cloves minced garlic, 2 chopped shallots in 2 Tbsp. reserved bacon fat until translucent.
Add 2 Tbsp. chopped thyme & sage at the end.
Serve with 2-3 servings cooked pasta.
Serves 2-3
This isn’t keto (if you want keto, check this recipe), but it is relatively low in carbs. Like my other recipe, this is just a riff on pad Thai, but it’s glorious.
gluten-free, low-carb, pescatarian
Lower Carb Pad Thai
1 package shirataki noodles
3 Tbsp brown sugar
2 Tbsp tamarind paste or pomegranate molasses
2 Tbsp fish sauce (Red Boat is gf!)
3 Tbsp lime juice
2 Tbsp soy sauce or coconut aminos
4 cloves garlic, minced
2 tsp ground ginger
1 scallion, sliced
1/4 c cilantro, chopped
2 – 3 Tbsp basil, chopped
2 eggs
Shrimp – use your heart and wallet
Red pepper flakes
Big hand peanuts
First, prep your sauce by mixing the sugar, tamarind or pomegranate, fish sauce, lime juice, soy sauce and ground ginger. Set aside.
Next, rinse your noodles and set aside.
Grab your proteins and set aside.
Mince the ginger; set aside.
Chop the scallions, cilantro and basil – set aside.
Add 1 Tbsp sesame oil to a large pan over medium-high heat.
Heat till shimmering, then add the rinsed noodles. Stir fry 1 minute.
Add the eggs. Let sit 1-2 minutes or until mostly cooked; stir into ribbons.
Add the garlic and shrimp and stir-fry until the shrimp is cooked 3/4 of the way through.
Add the sauce. Stir fry until the liquid is boiled off by at least 2/3.
Add the cilantro and basil and stir.
Top with a big hand peanuts and sprinkle with red pepper flakes.
Note: This would be great with bean sprouts
Serves 1 – 2
This is a great salad to make once and have ready to grab & go for lunch. Perfect for busy weeks.
gluten-free, pescatarian
Grab-N-Go Tuna Pasta Salad
1/2 box or bag your favorite pasta (mine is gluten-free protein chickpea pasta)
2 Roma tomatoes, chopped
1 medium cucumber, diced
1 medium bell pepper, diced
1 can tuna, drained (my favorite is chili oil packed tuna)
100g feta, cubed (my favorite is from Sheeze or Veg Life)
1 scallion, minced
2 Tbsp red onion, minced
Olive oil
3 Tbsp balsamic glaze
1 tsp lemon juice
Garlic powder
Black pepper
Finishing salt
Red pepper flakes
Make the pasta according to package directions. While the pasta is cooking, prep all the veggies and add to a large bowl.
Add the tuna and the pasta (drained) when that is done.
Add generous sprinkles of all spices, the lemon juice, a glug or two of olive oil and the cheese. Toss to combine, taste for seasoning, portion and serve.
Makes 5 – 6 servings
This is a great way to fake having access to fresh ears of Summer corn that is worth eating.
Who me, missing good – or even terribly edible – corn? Never. The perils of #expatlife. We certainly don’t have Silver Queen, and the ears of corn we do get are mealy and gross. Frozen it is.
gluten-free
Pesto Chicken Meatballs with Sundried Tomato & Corn Pasta
1 lb ground chicken
2 Tbsp pesto
2 cloves garlic, minced
1 tsp baking soda dissolved in 1 Tbsp water
2/3 c frozen corn
1 large zucchini, chopped
5 sundried tomatoes, chopped
4 slices precooked bacon, chopped (I used turkey bacon)
2 Tbsp pesto
Half a box of your favorite pasta (I used a chickpea pasta)
Nutritional yeast (optional)
Fresh basil (optional)
Combine 2 Tbsp pesto with the minced garlic, baking soda and ground chicken and form into ping pong ball sized meatballs. Cook in your preferred method (I air fried mine for 10 minutes).
Put your pasta water on to boil and cook pasta to al dente. Reserve a little pasta water to help build the sauce when draining.
Salt, pepper & oil
Sauté the corn and zucchini in a little oil spread in large pan over medium-high. Hit with salt and pepper and let go until browned in bits.
Add the sundried tomatoes and bacon and let go another minute or two.
Add 2 Tbsp pesto, the pasta, and enough pasta water to loosen the pesto up to form a sauce. Toss and serve with the meatballs, snipped basil, nutritional yeast and a few cracks black pepper.
Serves 3 – 4 for dinner
This is a luxe tasting but super easy to make main that pulls together from mainly pantry ingredients. A win-win.
pescatarian
Dilly Salmon Mograbiah (Pearl CousCous)
Zest and juice 1 lemon
3 Tbsp chopped fresh dill
2 small shallots, minced
2 cloves garlic, minced
Big hand frozen spinach
1 c Mograbiah (pearl couscous)
1 Tbsp butter
1.5 c stock
2 Tbsp Dijon mustard
Salt & pepper
Canned salmon
First, make the Cous. Heat the butter in a smallish saucepan over medium heat until bubbly at the edges. Add the cous and toast 3-5 minutes or until spots are beginning to brown.
Add the stock and a generous pinch salt, bring up to a boil, cover and knock the heat back. Simmer 15 minutes or until just barely al dente. Add the spinach in the last minute or so of cooking so it thaws.
Meanwhile, chop the dill & shallot fine and add to a large bowl with the mustard, drained salmon, lemon zest + juice, and minced garlic.
When the cous is finished, add to the bowl with the rest of the ingredients and toss.
Taste, add more mustard, salt or lemon if needed.
Serves 4
This is a fresh, crunchy and satisfying salad perfect for when the mercury is hovering in the punishing zone and you don’t want to be bothered with having to face a hot dinner.
gluten-free, pescatarian
Salsa Shrimp Pasta Salad
1 lb. peeled and deveined shrimp, boiled and chopped
2 cucumbers, chopped
1 jalapeño, deseeded if desired and minced
1 smallish red onion, chopped
1/2 c. your favorite salsa – fresh or jarred; I went jarred
1 avocado, chopped
Juice of 2 limes
1/2 box chickpea pasta, cooked to al dente and drained
2 tsp. cumin
2 tsp. garlic powder
2 tsp. chili powder (or chipotle powder)
Generous sprinkle salt, pepper & red pepper flakes
Cherry tomatoes and chopped scallions for garnish if you’ve got either
Boil your pasta to al dente and drain. Set in a large bowl.
Peel and de-vein the shrimp; boil to cook. Drain and set to cool.
Chop the veggies and add to the pasta bowl.
Chop the shrimp into thirds when cool. Add to the bowl.
Add the salsa, spices, avocado, lime juice. Toss well. Taste for seasoning and add a little more if necessary.
Top with the garnishes and serve. I ended up sprinkling all but the first serving with a little more pepper and flaky finishing salt and that was about perfect.
Serves 4
This is a fantastically versatile couscous dish popular at Eid (fortuitous since I made it on what turned out to be the first day of the holiday celebration).
My version is vegetarian and much simpler than the original – a version of which can be found here. I served mine topped with last week’s tfaya dressing as written the first night and added a splash of lemon zest the next for an even brighter taste.
vegetarian, vegan
A Riff On Moroccan Bidaoui Couscous
The Cous
1 cup couscous
2 cups good broth (I used a nice veggie broth)
1 Tbsp olive oil
1 Tbsp ghee or butter
Generous sprinkle salt & pepper
2 tsp ground turmeric
1/2 cup chopped parsley
The Veggies
1 small red onion, thinly sliced
4 Roma tomatoes, quartered
2 large carrots, chopped
1/2 small butternut squash
4 small zucchini, chopped
Spice Mix
1 tsp ground turmeric
1 tsp ground cinnamon
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cardamom
1 tsp ground cayenne
Topper
Tfaya dressing
Slivered almonds
Preheat your oven to 400C/345F and prepare a baking sheet.
Chop your veggies into large pieces and set on the sheet. For the butternut, scoop the seeds and slice into thick half moons.
Sprinkle the spice mix over all, hit with generous salt & pepper and drizzle with a generous amount of olive oil.
Bake 25 – 35 minutes or until your desired brownness is reached.
Scoop the butternut out of the peels and chop. Set all aside while you make the couscous.
Put the couscous in a large bowl, add the turmeric and butter and pour the boiling stock over top. Let sit, covered, 5 minutes. Fluff with a fork and toss with salt, pepper, olive oil, and parsley.
To serve, top the couscous with the roasted veggies and sprinkle all with slivered almonds & last week’s Tfaya dressing.
Serves 4 – 6
This is a good one and fine for a nice light Summer dinner. I think I also finally licked the issue with having my coconut curries turn out too bland – I think I *finally* added enough spice!
gluten-free, paleo, vegetarian, vegan
Roasted Veggie Coconut Curry
2-3 c. pumpkin or butternut squash, peeled and chopped
1 c. broccolini, chopped
2 green chilis, diced
3 cloves garlic, minced
1 shallot, chopped
15 oz. can coconut milk
2 empty cans’ worth your favorite stock
4 Tbsp. curry blend
1 Tbsp. red pepper flakes
Protein of choice
Rice noodles
2 Tbsp. lime juice
1 scallion, sliced
1/4 c. cilantro, chopped
Bake the pumpkin at 400F in a little oil, seasoned with salt & pepper, 20-30 minutes or until soft.
Add the rest of the ingredients to a slow cooker or Instant Pot, minus the protein, noodles, lime juice, scallion or cilantro. Set on “Soup” or “Stew” and let cook. If you are using chicken, add the protein at this step. If you’re using something like seafood or tofu, cook separately and add at the end with the noodles.
Prepare your noodles separately.
When the curry is done cooking, tase for salt & pepper and top with the lime juice, scallion and cilantro.
Serves 4
This is another light seafood-focused dinner that’s perfect for the sweltering heat.
gluten-free, pescatarian
Citrus & Avocado Shrimp Noodles
1 bundle rice noodles (I used rice udon noodles) or buckwheat soba
Hand full leftover shrimp, chopped
1 Tbsp. sesame oil
2 tsp. lime juice
1/2 avocado, peeled and chopped
1 tangerine, peeled, segmented and chopped
1/2 small red onion, minced
1/4 c. cilantro, chopped
2 tsp. soy sauce or coconut aminos
Stock to cook the noodles (I used a quick shrimp stock I’d made at the beginning of the week with the shells from the shrimp and a little water)
Sesame seeds for garnish
Cook the noodles according to package directions in stock. Drain, leaving a Tablespoon or two of stock in with the noodles.
Toss with the rest of the ingredients and serve.
Serves 2 for a light dinner.
Orzo is an ingredient I under-utilize and I’m always surprised how much I like it each time I remember to make it. I’m imagining it’s because I spent years exclusively eating paleo, and have been into low carb for years upon that – but this is really good.
This recipe tastes fresh and makes a great accompaniment to next weeks recipe – a baked Mediterranean chicken. It’s also great as a standalone dish.
Vegetarian, vegan
Garden Orzo
1/2 cup orzo
1.5 cups liquid – I used 1/2 a cup of good stock & 1 cup of water; you do you, though I’d suggest using some good flavorful broth as well
6 sundried tomatoes
500g baby spinach
2 cloves garlic
2 tsp. your favorite oil
Optional add-ins: pine nuts, a good salty cheese (this one from Violife was what I used for the dish I made to go with and it was fantastic – they also make a “Parmesan” that would probably be great here), a squeeze of lemon juice, a sprinkle of Zaatar
Sauté the garlic in the little bit of oil until just beginning to turn tender.
Add the stock & water and bring up to a boil.
Add the orzo and cook, stirring quite frequently to prevent sticking, until just al dente, a minute or so before the cook time is up.
While the orzo is working, chop the sundried tomatoes.
When the orzo is al dente, remove from the heat.
Chuck the sundried tomatoes in, stir, and add the spinach on top.
Let steam a couple minutes, and stir the wilted spinach in.
Top with your optionals and serve.
Serves 2 for dinner
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