Parmesan Cream Zoodles

I am not especially crunchy. Maybe a little crispy around the edges, but certainly not crunchy. Vaccines. Formula. Gluten. These are things I have proudly taken advantage of. Essential oils and salt lamps…not so much. On the other hand I make my own baby food, I think kale is delicious, and we are planning to raise our own chickens soon. On a scale of marshmallow to granola, I’m about fried pickle percent crunchy on a good day.

I do, however, have plenty of friends who have their own versions of crunchiness, and I believe that when I host them I need to try and meet their preferences. Having religious observances that dictate certain food restrictions, I know the deep appreciation I feel when someone goes out of their way to make sure my dietary needs are met. It makes me feel cared for and honored, and I like knowing that perhaps I’ve made someone feel the same way when it comes to their concerns regarding food.

That is why I love finding delicious recipes that can meet various dietary needs. I love when I can serve a friend something that isn’t thrown together in a mediocre attempt to feed them within their barriers, but a dish that is enjoyable and tasty. Something that I would whip up for myself simply because it tasted good, regardless of whether or not I follow a particular diet.

While this dish isn’t for the vegans or dairy-free crowd, I did manage to throw together something the gluten free eaters would appreciate. As an added bonus I got to play with some kitchen toys (the spiralizer), which I love finding excuses to use.

Most importantly, however, I found a delicious meal.

Parmesan Cream Zoodles

Ingredients

5 zucchinis
1TBS butter
*3 cloves minced garlic
5TBS milk
8 oz cream cheese
1 cup Parmesan cheese
Cherry tomatoes (sliced)

  •  my general rule for cooking is to take the amount of garlic in a recipe, double it, and then pour Eeven more in. If you’re not as crazy about garlic as I am, the 3 cloves are a good start. If you love garlic, toss in what you like.

Directions

  1. Spiralize 5 zucchinis and set the bowl aside. Heat butter in a skillet, and saute garlic until well browned.
  2.  Once the garlic is cooked, add milk and cream cheese to the skillet. As the cream cheese melts, stir the mixture to create a creamed sauce.
  3. Fold in the zucchin noodles until it is well covered with the sauce.
  4. Add tomatoes, and stir in the Parmesan cheese until it is well melted, and the noodles are sufficiently cooked.

Zucchini Cupcakes

I love fall. It is my favorite season for a number of reasons. The smells are delightful, and the tastes are even better. As soon as we enter into the final days of August, I begin searching for recipes that help satisfy my autumn taste buds.  Pumpkin spice only goes so far.

This year my first attempt at capturing fall through my work in the kitchen was a complete success. I took on “zucchini cupcakes”, which were absolutely delicious and tasted very much like this wonderful season.

Ingredients:
(Cupcakes)
3 eggs
1 1/3 cup sugar
1/2 cup veggie oil
1/2 cup orange juice
1 tsp almond extract
2 1/2 cups all-purpose flour
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1/2 tsp ground cloves
1 zucchini, shredded (I don’t have an exact amount for you, but I would guess 1 cup would be a nice try)

(Frosting)
1 cup packed brown sugar
1/2 cup butter
1/4 cup milk
1 tsp vanilla extract
1 1/2-2 cups powdered sugar

Instructions
Preheat oven to 350 degrees F.

In a large bowl beat: eggs, sugar, veggie oil, orange juice, and almond extract.
In a separate bowl combine: flour, cinnamon, baking powder, baking soda, salt, and cloves.
Mix the contents of the bowls together. Add zucchini

Fill paper lined muffin cups about 2/3 full. Bake for 20-25 minutes (I baked at 21, and they were great).

While cakes are baking, combine brown sugar, butter, and milk in a sauce pan. Bring to boil over medium heat. Cook for 2 minutes while stirring. It should get a little thickened.

Remove from heat and stir in vanilla. Let cool until it’s lukewarm, then stir in powdered sugar until it’s the consistency of frosting.