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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food 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. In a large saute pan, on med heat, I add in 2 tablespoons of olive oil. Toss in the zucchini and squash pasta and toss through for about 3-5 minutes, or until tender.

Transfer the pasta to a serving bowl, add in some grated Parmigiano- Reggiano cheese and toss through. Next, ladle some of the bolognese sauce over the top. I promise, you’ll love this dish!

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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 are endless, using vegetables in place of pasta just have 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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My Recipe For Blackberry Cobbler

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When we talk about cobblers, I think everyone has their version that they stand behind. For me, this is what I know to be a genuine cobbler. Some have the biscuit type of topping, and some have a crumbly topping. I happen to believe this one is the true cobbler because it’s the one that I grew up having. I’ts really easy and so delicious. Now, I’m also partial to the blackberry cobbler, it’s my favorite. I start out with a 9 x 13 pan that I lightly spray with non-stick cooking spray. I melted 1 stick on unsalted butter and poured it into that baking dish.

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Now I have two large bowls, one for the batter, and one for the fruit.

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First, the fruit, I have 6 cups of blackberries in a bowl that I add 1/3 cup of granulated sugar, 1 tablespoon of corn starch, and a squeeze of lemon juice. i stir that all together and let sit while I work on the batter. This is easy. I start with 1- 1/3 cups of self rising flour, 1 cup of granulated sugar, 1 room temperature extra large egg that;s been whisked, 1 tablespoon of good vanilla extract, and 1 cup of room temp milk. Room temperature ingredients blend well and don’t leave lumps. Now I whisk all this together until blended and pour the batter  carefully,over the melted butter in the baking dish. Next I add the fruit into the batter making sure there is fruit evenly throughout the dish. I then sprinkle 2 tablespoons of Turbinado sugar over the entire top. I bake the cobbler at 350 degree for 40 minutes. The fruit should be bubbling all around the outside rim of the cobbler and the center will still be a bit loose, but that’s ok.  Take it out of the oven and let sit for at least 15 minutes before cutting.  I like to serve the warm cobbler with a scoop vanilla ice cream. This “tasteoflove” will keep the ones you love, coming back for more.

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