Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Tale Of Two Cities

Recipe For My Zucchini And Squash Spaghetti Topped With Bolognese


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Having made a good amount of my bolognese sauce, it aloud me to create a couple of time saving week night meals. Now, this new gadget I bought, was an amazing investment. I can see there being less “carbs” in our future. The fact that there was no pasta, just the veggies with this great sauce, It was still just as satisfying.

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All I did was put a light steam to the veggies, just to heat them through, Add some  freshly grated cheese to the veggies toss it through,then warm the leftover bolognese sauce,  What’s really cool about this dish is, any good jar of your favorite sauce is perfect. It’s a healthy light meal that’s so good for you.




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My New Gadget


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This new kitchen gadget is so awesome that I can’t wait to show you. Later today I’ll be preparing a side dish using this tool and showing you step by step how easy it is. The possibilities of making different dishes using vegetables in place of pasta just has me so excited!


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Portobello Pizzas

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Last night I made an awesome bolognese sauce, but it’s awful hard to make a small amount. So for tonight’s meal I had this idea to use up some more of the sauce. I went to the farmers market and got some beautiful Portobello mushrooms along with a bunch of arugula. So here’s what I’m thinking.

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First I start by heating up the sauce on low heat so it doesn’t burn.  Then I heat up my indoor grill pan so it’s really hot. While this is going on I start cleaning  the 6 portobellos by removing the stem and gills from underneath. I brush the tops with a damp towel and get them ready for a spa rub, on both sides, of olive oil and black pepper. I don’t salt them yet because I want them to brown on the grill, not steam. After they get those beautiful grill marks and have caramelized, then I will sprinkle them with some Kosher salt. This whole thing takes, just a few minutes on each side to get this color and the grill marks.

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As the mushrooms and sauce are doing their thing. I slice up some fresh Mozzarella cheese along with grabbing a bunch of my cleaned and dried arugula leaves. I remove the mushrooms from the heat and get them ready for their cheese topping.

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Next I have my oven on broil to get the cheese nice and melted, and bubbling brown on the top.

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Now to spoon on some of that sauce. Listen, you could totally make this meat free with your own sauce, or even a good jar sauce from the store. I’m not being shy with the sauce either. Big spoonfuls please! Finally I top the sauce with that fresh peppery arugula and a sprinkling of Kosher salt. These pizzas are a lot lighter and healthier then having all that pizza dough. Don’t get me wrong I love pizza dough, but once and a while eating a bit healthier can’t be a bad thing.

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Spices, Are How I’m Able To Travel

Spices are probably the most important accessory I have in my kitchen. It helps me to be able to travel through food. In this first picture, that I call, my “wall of spice” are my staples, like oregano, thyme, basil, sage, garlic powder, rosemary, dried parsley, and fine salt. The second picture is my window into spices. This has more of my spices for making chilies, and a lot of my dry rubs. The third picture has to be my favorite it is a full length hutch with spices from around the world. Whole and ground depending on what I need. At the bottom of the hutch are all my baking type of spices, cinnamon, allspice, nutmeg, cloves, etc… Now in the fourth picture is more for my daughter who loves Indian food. Did you know that most of India are vegetarian based culture.  Melissa doesn’t eat any meat, so having this spice kit helps out a whole lot when she comes to visit me. I have to say, that if you enjoy cooking as much as I do, spices are essential in helping you make recipes that you would normally not be able to.  Being able to sample dishes from different cultures from around the world is really awesome.

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